Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)RegulationsRegulations - Preservatives and AntioxidantsAnnexure A |
Annexure A
I Foodstuff |
II Preservative |
III Quantity permitted mg/kg or mg/p |
All bread |
Propionic acid Sorbic Acid |
GMP 1 000 |
All foodstuffs where applicable |
Lysozyme |
600 |
Coffee extract (or coffee and chicory extract), liquid |
Methul-p-hydroxy benzoate |
1 000 |
Propyl-p-hydroxy benzoate |
1 000 |
|
Sorbic acid |
600 |
|
Coffee extract, solid |
Sulphur dioxide |
500 |
|
|
|
Desserts: |
|
|
Refrigerated |
Sulphur dioxide |
500 |
Non-refrigerated table jelly |
Sorbic acid |
1 000 |
Benzoic acid |
400 |
|
Desserts, refrigerated |
Sorbic acid |
400 |
Dietary supplements |
Sorbic acid |
1 000 |
Para-hydroxybenzoic acid and its salts |
*GMP |
|
Essences and colour solutions for household use |
Benzoic acid |
1 000 |
Para-hydroxy benzoic acid, methyl and propyl esters |
1 000 |
|
Flour confectionery |
Propionic acid |
1 000 |
|
Sodium metabisulphite |
100 (calculated as sulphur dioxide) |
|
Sorbic acid |
1 000 |
|
|
|
Fruit: |
|
|
Crystalised glacé or cured fruit and candied peel |
Sulphur dioxide |
100 |
Dried fruit, including raisins and sultanas |
Sulphur dioxide |
2 000 |
Sorbic acid |
600 |
|
Fresh fruit, prepared |
Benzoic acid |
600 |
Sorbic acid |
600 |
|
Sulphur dioxide |
500 |
|
Fresh fruit pulp |
Benzoic acid |
600 |
Pimaricin |
5 |
|
Sorbic acid |
600 |
|
Sulphur dioxide |
1 500 |
|
Glazed fruit |
Sorbic acid |
400 |
Gelatin, edible |
Sulphur dioxide |
1 000 |
|
|
|
Jam and marmalade: |
|
|
Artificially sweetened jam substitutes |
Benzoic acid |
400 |
|
Sorbic acid |
400 |
|
Sulphur dioxide |
40 |
Jam, fruit preserves and jellies |
Sulphur dioxide |
40 |
Benzoic acid |
400 |
|
Para-hydroxy benzoic acid, methyl and propyl esters |
400 |
|
Sorbic acid |
400 |
|
Sulphur dioxide |
40 |
|
Citrus marmalade |
Sorbic acid |
250 |
Benzoic acid |
1000 |
|
Margarine and other edible fat and oil emulsions |
Benzoic acid |
1 000 |
Sorbic acid |
1 000 |
|
|
|
|
Marine food: |
|
|
Caviar (sturgeon eggs) and other fish eggs, not smoked |
Hexamethylene-tetramine |
1 000 when product is marketed |
Fish pastes |
Benzoic acid |
500 |
Sorbic acid |
500 |
|
Methyl-p-hydroxy benzoate |
1 000 |
|
Propyl-p-hydroxy benzoate |
1 000 |
|
Pimaricin |
6 |
|
Fish roe and spawn which has been cooked, cured and/or smoked |
Benzoic acid |
750 |
Pimaricin |
6 |
|
Fish sausages |
Benzoic acid |
700 |
Pimaricin |
6 to be applied to the outer inedible casing only |
|
Sulphur dioxide |
450 |
|
Fish, smoked and dried |
Benzoic acid |
200 |
Sorbic acid |
600 |
|
Fresh fish |
Benzoic acid |
100 |
Sorbic acid |
GMP |
|
Manufactured fish products, with the exception of frozen fish, salted snoek and canned fish products |
Benzoic acid |
700 |
Pimaricin |
6 |
|
Sulphur dioxide |
450 |
|
Marinated fish and fish products to be kept under refrigeration |
Benzoic acid |
1 000 |
Ethyl 4-hydroxy benzoate |
1 000 |
|
Hexaminie |
50 |
|
Methyl 4-hydroxy benzoate |
1 000 |
|
Propyl 4-hydroxy benzoate |
1 000 |
|
Quick frozen lobsters |
Sulphur dioxide |
30 in the raw product |
Pimaricin |
6 |
|
Quick frozen shrimps or prawns (raw product) |
Sulphur dioxide |
30 in the final product |
Salted snoek |
Sorbic acid |
10 000 |
Mayonnaise, salad cream, salad dressing and French dressing |
Sorbic acid |
600 |
Benzoic acid |
600 |
|
|
|
|
Meat products: |
|
|
Biltong |
Pimaricin |
6 |
Potassium and sodium nitrate |
200 total nitrate, expressed as sodium nitrate |
|
Potassium and sodium nitrate |
160 total nitrate, expressed as sodium nitrate |
|
Pimaricin |
|
|
Canned chopped meat |
Potassium and sodium nitrate |
200 total nitrate, expressed as sodium nitrate |
Potassium and sodium nitrate |
50 total nitrate, expressed as sodium nitrate |
|
Pimaricin |
6 |
|
Canned corned beef |
Potassium and sodium nitrate |
200 total nitrate, expressed as sodium nitrate |
Potassium and sodium nitrate |
50 total nitrate, expressed as sodium nitrate |
|
Pimaricin |
6 |
|
Cold, smoked, manufactured sausages |
Sorbic acid |
400 |
Pimaricin |
6 |
|
Potassium and sodium nitrate |
200 total nitrate, expressed as sodium nitrate |
|
Cooked cured hams |
Potassium and sodium nitrate |
160 total nitrate, expressed as sodium nitrate |
Pimaricin |
6 |
|
Cooked cured luncheon meat |
Potassium and sodium nitrate |
200 total nitrate, expressed as sodium nitrate |
Potassium and sodium nitrate |
160 total nitrate, expressed as sodium nitrate |
|
Pimaricin |
6 |
|
Cooked cured pork shoulder |
Potassium and sodium nitrate |
200 total nitrate, expressed as sodium nitrate |
Potassium and sodium nitrate |
160 total nitrate, expressed as sodium nitrate |
|
Pimaricin |
6 |
|
Cooked cured pork shoulder |
Potassium and sodium nitrate |
160 total nitrate, expressed as sodium nitrate |
Potassium and sodium nitrate |
160 total nitrate, expressed as sodium nitrate |
|
Pimaricin |
6 |
|
Frozen cooked meat pie fillings |
Sorbic acid |
400 |
Pimaricin |
6 |
|
Meat pasties, frozen, raw |
Sorbic acid |
400 |
Manufactured meat products, with the exception of canned |
Potassium and sodium nitrate |
160 total nitrate, expressed as sodium nitrate |
Potassium and sodium nitrate |
200 total nitrate, expressed as sodium nitrate |
|
Sulphur dioxiode |
450 |
|
Benzoic acid |
750 |
|
Pimaricin |
500 on the casing, 6 in the contents |
|
Processed meat products |
Potassium and sodium nitrate |
160 total nitrate, expressed as sodium nitrate |
Potassium and sodium nitrate |
200 total nitrate, expressed as sodium nitrate |
|
Sausages and sausage meat |
Sulphur dioxide |
450 |
Benzoic acid |
750 |
|
Pimaricin |
500 on the casing, 6 in the contents |
|
|
|
|
Milk products: |
|
|
Cheddar cheese, Cheshire cheese |
Pimaricin |
2 in the rind without plastic coating; 500 in a plastic coating; 10 for application to the surface of the cheese only |
Sorbic acid |
1 000 |
|
Cheese (except as otherwise specified) |
Benzoic acid |
Carried over from enzyme preparations |
Calcium sorbate |
Carried over from enzyme preparations |
|
Hexamethylene- tetramine |
*GMP |
|
Hydrogen peroxide |
Not specified (residue destroyed by using catalase) |
|
Nisin (pure) |
12,5 equivalent to 500 i.u.g finished product |
|
Pimaricin |
2 in the rind without plastic coating; 500 in a plastic coating; 10 for application to the surface of the cheese only |
|
Potassium and soidum nitrates |
200 singly or in combination calculated as sodium nitrate |
|
Propionic acid |
*GMP |
|
Sulphur dioxide |
2 000 |
|
Cottage cheese and cream cheese |
Sorbic acid |
1 000 |
Pimaricin |
10 |
|
Hard grating cheese |
Pimaricin |
2 in the rind without plastic coating: 500 in a plastic coating: 10 for application on the surface of the cheese only |
Sorbic acid |
3 000 |
|
Process or blended cheese including cheese spread process cheese preparations and soft cheese |
Benzoic acid |
600 |
Nisin (pure) |
12,5 equivalent to 500 i.u.g. finished product |
|
Pimaricin |
10 for application to the surface of the cheese only |
|
Propionic acid and its Ca, Kna salts |
1 000 |
|
Sodium Diacetate |
1 500 |
|
Sorbic acid |
1 000 |
|
Various cheese (Edam, Gouda, Tilsuer, Lenburger) |
Pimaricin |
2 in the rind without plastic coating: 500 in a plastic coasting: 10 for application to the surface of the cheese only |
Potassium and sodium nitrates |
200 singly or in combination calculated as sodium nitrate |
|
Yoghurt |
Sorbic acid |
1 000 |
Pimaricin |
10 |
|
Pastry (dough), raw, frozen |
Sorbic acid |
400 |
|
|
|
Pickles, sauces and chutneys: |
|
|
Pickled cucumbers |
Benzoic acid |
1 000 |
Sorbic acid |
1 000 |
|
Pickles (excluding pickled cucumbers), sauces, chutneys, tomato ketchup paste, pulp and puree |
Methyl-p-hydroxy benzoate |
1 000 |
Propyl-p-hydroxy benzoate |
1 000 |
|
Sorbic acid |
600 |
|
Sulphur dioxide |
500 |
|
Benzoic acid |
600 |
|
Table olives, including stuffed olives or specialities that are either not fully cured or are not preserve by heat sterilization |
Benzoic acid |
1 000 |
Sorbic acid |
500 |
|
Formaldehyd |
280 |
|
Silicon antifoam emulsion |
Sorbic acid |
1 000 |
|
|
|
Soft drinks and beverages: |
|
|
Beverage concentrates, prepared from wheat and other cereals |
Benzoic acid |
600 |
Black currant juice |
Sulphur dioxide |
10 |
Pimaricin |
5 |
|
Soft drinks |
Sulphur dioxide |
120 |
Benzoic acid |
400 |
|
Sorbic acid |
250 |
|
Fruit juices, not otherwise specified |
Benzoic acid |
600 |
Propyl-p-hydroxy benzoate |
1 000 |
|
Methyl-p-hydroxy benzoate |
1 000 |
|
Sulphur dioxide |
450 |
|
Sorbic acid |
600 |
|
Pimaricin |
5 |
|
Pineapple juice |
Sulphur dioxide |
10 |
Pimaricin |
5 |
|
Sacramental wine prepared from unfermented grape juice |
Benzoic acid |
2750 |
Pimaricin |
5 |
|
Starches, including modified starches |
Sulphur dioxide |
100 |
|
|
|
Sugars and syrups: |
|
|
Liquid glucose |
Sulphur dioxide |
400 |
Dextroseanhydrous |
Sulphur dioxide |
20 |
Dextrosemonohydrate |
Sulphur dioxide |
20 |
Powdered glucose for the manufacture of sugar confectionery only |
Sulphur dioxide |
150 |
Glucose syrup and powdered glucose |
Sulphur dioxide |
40 |
Liquid glucose for the manufacture of sugar confectionery only |
Sulphur dioxide |
400 |
Powdered dextrose |
Sulphur dioxide |
20 (residue resulting from the dextrose used) |
Powdered sugar |
Sulphur dioxide |
20 (residue resulting from the white sugar used) |
Refined sugar |
Sulphur dioxide |
20 |
Soft sugars |
Sulphur dioxide |
40 |
Vegetables, dehydrated |
Sulphur dioxide |
2000 |
Vegetables, fresh prepared |
Sulphur dioxide |
500 |
Vinegar |
Sulphur dioxide |
100 |
Canned foodstuffs, not otherwise specified |
Pimaricin |
5 |
|
|
|
GMP means good manufacturing practice
[Annexure A substituted by Notice No. 681, GG43447, dated 19 June 2020]