Heat-treated processed meat, poultry, and game products in whole pieces or cuts (08.2.2.0)
Description
Includes cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned meat cuts. Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; and meat pieces boiled in soy sauce (tsukudani).This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
GSFA Provisions for Food Category 08.2.2.0
INS No
Food Additive or Group
Max Level
Notes
Defined In
243
200 mg/kg
396: For products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981), use is limited to ready-to-eat products which require refrigeration.
08.2.2.0
N°
243
Food Additive or Group
Max Level
200 mg/kg
Notes
396: For products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981), use is limited to ready-to-eat products which require refrigeration.
Defined In
08.2.2.0
234
25 mg/kg
233: As nisin.
330: Except for use in canned products.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
08.2.2.0
N°
234
Food Additive or Group
Max Level
25 mg/kg
Notes
233: As nisin.
330: Except for use in canned products.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
Defined In
08.2.2.0
-
80 mg/kg
288: For use in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
32: As residual NO2 ion.
08.2.2.0
N°
-
Food Additive or Group
Max Level
80 mg/kg
Notes
288: For use in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
32: As residual NO2 ion.
Defined In
08.2.2.0
-
1320 mg/kg
289: For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981). The total amount of phosphates (naturally present and added) shall not exceed 3 520 mg/kg as phosphorus.
33: As phosphorus.
08.2.2.0
N°
-
Food Additive or Group
Max Level
1320 mg/kg
Notes
289: For use of sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), calcium dihydrogen diphosphate (INS 450(vii)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), potassium polyphosphate (INS 452(ii)), sodium calcium polyphosphate (INS 452(iii)), calcium polyphosphate (INS 452(iv)), ammonium polyphosphate (INS 452(v)), and bone phosphate (INS 542) as humectants in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981). The total amount of phosphates (naturally present and added) shall not exceed 3 520 mg/kg as phosphorus.
33: As phosphorus.
Defined In
08.2.2.0
-
200 mg/kg
3: For use in surface treatment only.
42: As sorbic acid.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
08.2.2.0
N°
-
Food Additive or Group
Max Level
200 mg/kg
Notes
3: For use in surface treatment only.
42: As sorbic acid.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
Defined In
08.2.2.0
-
2000 mg/kg
373: For use in sausage only.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
08.2.2.0
N°
-
Food Additive or Group
Max Level
2000 mg/kg
Notes
373: For use in sausage only.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
Defined In
08.2.2.0
-
5000 mg/kg
15: On the fat or oil basis.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
08.2.2.0
N°
-
Food Additive or Group
Max Level
5000 mg/kg
Notes
15: On the fat or oil basis.
XS96: Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
XS97: Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
Defined In
08.2.2.0
Showing 1 to 7 of 7 entries
Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.