Fermented non-heat treated processed comminuted meat, poultry, and game products (08.3.1.3)

Description

Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Certain types of sausages may be fermented.

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 08.3.1.3

INS No

Food Additive or Group

Max Level

Notes

Defined In

120

100 mg/kg

178: As carminic acid.

08.3.1.3

120

Food Additive or Group

Max Level

100 mg/kg

Notes

178: As carminic acid.

Defined In

08.3.1.3

-

20 mg/kg

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

08.3.1.3

-

Food Additive or Group

Max Level

20 mg/kg

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Defined In

08.3.1.3

110

300 mg/kg

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

08.3.1.3

110

Food Additive or Group

Max Level

300 mg/kg

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Defined In

08.3.1.3

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Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.