北京食药食品基础数据数据库

农药限量数据兽药限量数据食品添加剂使用限量数据污染物限量数据生物毒素限量数据微生物限量数据

中文名	二噁英和多氯联苯
英文名	Dioxins and PCBs ⁽³²⁾：Sum of PCB28. PCB52. PCB101. PCB138. PCB153 and PCB180 (ICES – 6) ⁽³³⁾
国别	欧盟
食品中文名称	生乳和乳制品，包括乳脂
食品英文名称	Raw milk ⁽⁸⁾and dairy products ⁽⁸⁾, including butter fat
食品分类号	5.8
残留限量	40 ⁽³⁴⁾ng/g fat
有效性
来源	Commission regulation (EU) No 1259/2011 of 2 December 2011
实施日期	2012-01-01
备注	⁽⁸⁾ Foodstuffs listed in this category as defined in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (oJ L 226, 25.6.2004, p. 22). ⁽³²⁾ Dioxins (sum of polychlorinated dibenzo-para-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs), expressed as World Health organisation (WHo) toxic equivalent using the WHo-toxic equivalency factors (WHo-TEFs)) and sum of dioxins and dioxin-like PCBs (sum of PCDDs, PCDFs and polychlorinated biphenyls (PCBs), expressed as WHo toxic equivalent using the WHo-TEFs). WHo-TEFs for human risk assessment based on the conclusions of the World Health organization (WHo) – International Programme on Chemical Safety (IPCS) expert meeting which was held in Geneva in June 2005 (Martin van den Berg et al., The 2005 World Health organization Re-evaluation of Human and Mammalian Toxic Equivalency Factors for Dioxins and Dioxin-like Compounds. Toxicological Sciences 93(2), 223–241 (2006))：Abbreviations used: ‘T’ = tetra; ‘Pe’ = penta; ‘Hx’ = hexa; ‘Hp’ = hepta; ‘o’ = octa; ‘CDD’ = chlorodibenzodioxin; ‘CDF’ = chlorodibenzofuran; ‘CB’ = chlorobiphenyl. ⁽³³⁾ Upperbound concentrations: Upperbound concentrations are calculated on the assumption that all the values of the different congeners below the limit of quantification are equal to the limit of quantification. ⁽³⁴⁾ The maximum level expressed on fat is not applicable for foods containing < 2 % fat. For foods containing less than 2 % fat, the maximum level applicable is the level on product basis corresponding to the level on product basis for the food containing 2 % fat, calculated from the maximum level established on fat basis, making use of following formula:Maximum level expressed on product basis for foods containing less than 2 % fat = maximum level expressed on fat for that food x 0,02.