Draft of Standard for the Tolerance of Heavy Metals in Plant Origin Article 1

The Draft of Standard for the Tolerance of Heavy Metals in Plant Origin Article 1

This Standard is prescribed in accordance with the provisions of Article 10 of the Act Governing Food Sanitation.

Article 2 The classification of plant referred in the Standards for maximum tolerance of heavy metals in plant origin Table are listed in the Appendix.

Article 3

Maximum tolerance of heavy metals in edible plant origin shall meet the following Table: (wet weight basis) Heavy metal Food Category Cadmium Lead Leafy vegetables 0.2 ppm 0.3 ppm Brassica vegetables 0.05 ppm 0.3 ppm Root and tuber vegetables, Stalk and stem vegetables 0.1 ppm 0.1 ppm (not to include Bulb vegetables) Bulb vegetables 0.05 ppm 0.1 ppm Fruiting vegetables 0.05 ppm 0.1 ppm Pulses and Legume Vegetables 0.1 ppm 0.2 ppm Berries and other small fruits 0.05 ppm 0.2 ppm Citrus fruits 0.05 ppm 0.1 ppm Pome fruits 0.05 ppm 0.1 ppm Stone fruits 0.05 ppm 0.1 ppm Melons 0.05 ppm 0.1 ppm Other assorted (sub)tropical fruits 0.05 ppm 0.1 ppm Herbs and Spices (fresh) 0.2 ppm 0.3 ppm Article 4

This Standard shall be implemented from the date of promulgation.

1 Appendix

Classification of Plant Origin Category Plant origin Chinese cabbage, Spinach, Mustard, Lettuce, Water spinach, Chinese spinach , Kale, Fennel, Green Pak Choi, Rape, Gynura, Leafy vegetables Taiwan velvet plant, Yan leaves, Ceylon spinach, Perilla, Garland chrysanthemum , Chinese chive, Garden beet, Bird's-nest fern, Vegetable fern etc. Brassica vegetables Cabbage, Cauliflower, Broccoli, Borecole , Brassica juncea etc. Root and tuber White radish, Carrot, Horseradish, Cassava, Yam, Sweet potato, vegetables Stalk and Jerusalem artichoke, Asparagus, Bamboo shoot, Celery, Artichoke, stem vegetables Water rice, Taro, Burdock, Potato, Jicama, Asparagus lettuce, (not to include Bulb Lotus root, Water chestnut, Elephant foot, Turnip etc. vegetables) Bulb vegetables Spring onion, Leek, Garlic, Shallot, Onion etc. Gourd, Bitter Gourd, Cucumber, Luffa, Squash, Gherkin, Chinese watermelon, Eggplant, Sweet pepper, Green pepper, Tomato, Fruiting vegetables Okra, Sweet Corn, Chayote, Bottle gourd, Oriental pickling melon etc. Pea, Mung bean, Soybean, Black gram, Broad bean, Green bean, Pulses and Legume Lentil, Kidney bean, Adzuki bean, Peanut, Bean sprout, White Vegetables dutch runner bean, Alfalfa sprout, Lima bean, Green soybean etc. Berries and other Blueberry, Bilberry, Blackberry, Currant, Grape, Mulberry, small fruits Rasberry, Strawberry, Cranberry, Hawthorn etc. Lemon, Lime, Tangerine, Orange, Pomelo, Grapefruit, Kumquat, Citrus fruits Extraction etc. Pome fruits Apple, Loquat, Matrimony vine, Asian pear, Pear etc. Stone fruits Cherry, Plum, Apricot, Nectarine, Peach etc. Melons Watermelon, Cantaloupe, Honeydew etc. Banana, Pineapple, Carambola, Litchi, Durian, Jackfruit, Other assorted Rambutan, Persimmon, Longan, Papaya, Kiwifruit, Pomegranate, (sub)tropical fruits Passion fruit, Guava, Fig, Mangosteen, Mango, Sugarcane, Jujube, Dragon fruit, Coconut, Avocado etc. Basil, Bay Leaves, Catnip, Celery leaf, Sage, Dill, Foeniculi Fructus, Anisi Stellati Fructus, Lavender, Marigold, Mint, Herbs and Spices Rosemary, Thyme, Wormwood, Nugmeg, Cardamon, Caryophylli (fresh) flos, Coriander, Cinnamon, Ginger, Juniper berry, Peppercorn, Tamarind, Turmeric, Pepper, Oregano, vanilla, Cilentro, Parsley, Lemon Grass, Saffron, Paprika etc.