GSFA Provisions for Natamycin (Pimaricin)

Food Category

Max Level

Notes

01.6.5.0

40 mg/kg

3: For use in surface treatment only.

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

01.6.5.0

Food Category

Max Level

40 mg/kg

Notes

3: For use in surface treatment only.

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

08.3.1.2

20 mg/kg

3: For use in surface treatment only.

81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.

08.3.1.2

Max Level

20 mg/kg

Notes

3: For use in surface treatment only.

81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.

01.6.4.0

40 mg/kg

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

3: For use in surface treatment only.

01.6.4.0

Food Category

Max Level

40 mg/kg

Notes

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

3: For use in surface treatment only.

01.6.2.0

40 mg/kg

3: For use in surface treatment only.

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).

XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).

XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

01.6.2.0

Food Category

Max Level

40 mg/kg

Notes

3: For use in surface treatment only.

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).

XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).

XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

01.6.1.0

40 mg/kg

3: For use in surface treatment only.

486: Except for use in the surface treatment of sliced, cut, shredded, and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): at 20 mg/kg applied to the surface, added during kneading and stretching process.

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).

XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).

01.6.1.0

Food Category

Max Level

40 mg/kg

Notes

3: For use in surface treatment only.

486: Except for use in the surface treatment of sliced, cut, shredded, and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): at 20 mg/kg applied to the surface, added during kneading and stretching process.

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).

XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).

01.6.6.0

40 mg/kg

3: For use in surface treatment only.

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

01.6.6.0

Food Category

Max Level

40 mg/kg

Notes

3: For use in surface treatment only.

80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).