Voluntary Report - public distribution

**Date:** 8/14/2006

**GAIN Report Number:** CH6064

CH6064

**China, Peoples Republic of**

**FAIRS Product Specific**

**Maximum Levels of Contaminants in Foods**

**2006**

**Approved by:**

![](media/image1.wmf)Kevin Latner

U.S. Embassy

**Prepared by:**

Jim Butterworth and Wu Bugang

**Report Highlights:**

This is an UNOFFICIAL translation of a national standard of China on
Maximum Levels of Contaminants in Foods that was published on January
25, 2005 and went into force as of October 1, 2005 with a grace period
of one year. Exporters should discuss the regulation with their
importers carefully to ensure their interpretation is accurate and their
exports are in compliance.

Includes PSD Changes: No

Includes Trade Matrix: No

Unscheduled Report

Beijing \[CH1\]

\[CH\]

**Executive Summary**

The Ministry of Health (MOH) and the Standardization Administration of
China (SAC) issued a national standard on Maximum Levels of Contaminants
in Foods on January 25, 2005. The standard combines and replaces 13
hygienic standards for chemical contaminants. Most standard requirements
for these contaminants are adjusted to comply with Codex Alimentarius
Committee standards except where a Codex standard is absent.

Some existing standards were consolidated into this standard. The
following are some of major changes when compared with the previous
standards.

-Change the target substances for some items as in Polychlorobiphenyls
(PCBs)

-Eliminate some food categories in which arsenic limits were set and add
maximum levels of arsenic in sugar, edible oil, fruit juice, and fruit
pulps.

China notified the WTO of these SPS measures in October 2003 to solicit
comments from trade partners. The US government has made comments to
these measures.

The standard takes effect as of October 1, 2005 with a grace period of
one year. In other words, foods produced before October 1, 2005 that
comply with relevant standards are allowed to be sold until September
30, 2006.

Because some of China's maximum residue limits (MRL) are not addressed
in Codex guidelines and are lower than U.S. standards (where they exist)
or levels considered safe for U.S. food produced for domestic
consumption, these MRL's may affect U.S. exports. The MRLs for arsenic
and nitrite may be of concern to the U.S. meat industry and selenium may
be of concern for the some grains.

BEGIN TRANSLATION:

National Standard Of the People's Republic Of China

GB 2762---2005 (replaces GB 2762---1994, GB 4809---1984, etc)

# Maximum Levels Of Contaminants In Foods

Issued on January 25, 2005

Implemented on October 1, 2005

Issued by the Ministry of Hygienic and the Standardization
Administration of China

Contents

Preface

1 Scope

2 Normative References

3 Terms & Definitions

4 Requirements of Indicators

4.1 Lead

4.2 Cadmium

4.3 Mercury

4.4 Arsenic

4.5 Chromium

4.6 Aluminium

4.7 Selenium

4.8 Fluorine

4.9 Benzo(a)pyrene

4.10 N-nitrosamine

4.11 Polychlorobiphenyls (PCBs)

4.12 Nitrite

4.13 Rare Earth

Appendix A (Referential Appendix) General Table of Other Drafting
Institutions & Drafters

**Preface**

**The whole text of this standard is mandatory.**

This Standard replaces and nullifies GB 14935---1994 Hygienic standard
on Maximum Levels of Lead in Foods, GB 15201---1994 Hygienic Standard on
Maximum Levels of Cadmium in Foods, GB 2762---1994 Hygienic Standard on
Maximum Levels of Mercury in Foods, GB 4810---1994 Hygienic Standard on
Maximum Levels of Arsenic in Foods, GB 14961---1994 Hygienic Standard on
Maximum Levels of Chromium in Foods, GB 15202---2003 Hygienic Standard
on Maximum Levels of Lead in Flour-origin Foods, GB 13105---1991
Hygienic Standard on Maximum Levels of Selenium in Foods, GB 4809---1984
Standard on Maximum Levels of Fluorine in Foods, GB 7104---1994 Hygienic
Standard on Maximum Levels of Benzo(a)pyrene in Foods, GB 9677---1998
Hygienic Standard on Maximum Levels of N-nitrosamine in Foods, GB
9674---1988 Hygienic Standard on Maximum Levels of Polychlorobiphenyls
(PCBs) in Sea Food, GB 15198---1994 Hygienic Standard on Maximum Levels
of Nitrite in Foods, GB 13107---1991 Hygienic Standard on Maximum Levels
of Rare Earth in Plant-origin Foods.

Compared with the previous standards on single item, this Standard has
made the following changes:

\-\--Modifications are made to the standard text format according to
GB/T 1.1-2000;

\-\--This Standard combines 13 standards regarding maximum levels of
contaminants, such as GB 14935---1994 and GB 15201---1994;

\-\--Modifications are made to food types and indicator levels based on
hazard assessment and with reference to CAC standards;

\-\--In some items, changes have been made to the target materials. For
example, in relation to the indicators of maximum levels setting PCB1
and PCB5 as target materials in the area of Polychlorobiphenyls (PCBs)
as stipulated in GB 9674---1988, the current Standard uses the combined
total of PCB28, PCB52, PCB101, PCB118, PCB138, PCB153 and PCB180, added
with PCB138 and PCB153 as indicators of maximum levels;

\-\-- CAC standards are adopted as equivalents, eliminate some food
categories involving gross arsenic as stipulated in GB 4810---1994, add
maximum levels for five food categories, such as sugar, food fats, fruit
juice and fruit pulps, and cocoa products.

The Standard takes effect as of October 1, 2005, with a grace period of
one year. In other words, products that are made before October 1, 2005
and compliant with relevant standards will be allowed on the market
until September 30, 2006.

The Appendix A to the Standard is a referential appendix.

The Ministry of Health of the People's Republic of China proposes and
administers this Standard.

Drafting institutions of the standard include: the Nutrition & Food
Safety Institute under China Center for Disease Prevention & Control and
the National Center for Health Inspection.

Main drafters: Wu Yongning, Wang xuqing, Yang Huifen and Zhao Danyu.

Refer to Appendix A for other drafters of this Standard.

The publication history of the previous standards replaced by this
standard is as follows:

------GBn52-1977, GB 2762-1981, GB 2762-1994;

------GB 4809-1984;

------GB 4810-1984; GB 4810-1994;

------GB 9677-1988; GB 9677- 1998;

------GB13105- 1991;

------GB13107- 1991;

------GB14935- 1994

------GB14961-1994;

------GB15198- 1994;

------GBn238- 1984; GB15201- 1994;

------GB 15202- 1994; GB15202 - 2003

**Maximum Levels Of Contaminants In Foods**

1\. Scope

The Standard stipulates the indicators of maximum levels of contaminants
in foods.

The Standard is applicable to all types of food.

2\. Normative references

The clauses in the following referenced documents have been cited and
become part of this standard. For documents with dates, their subsequent
modifications (excluding error corrections) or revised versions are not
applicable to the Standard. All parties having reached an agreement
based on this Standard are encouraged to discuss whether the latest
versions of these documents can be applied. For those documents without
dates, their latest versions are applicable to this Standard.

GB/T 5009.11 Determination of Gross Arsenic and Inorganic Arsenic in
Foods

GB/T 5009.12 Determination of Lead in Foods

GB/T 5009.15 Determination of Cadmium in Foods

GB/T 5009.17 Determination of Total Mercury and Organic Mercury in Foods

GB/T 5009.18 Determination of Fluorine in Foods

GB/T 5009.26 Determination of N-nitrosamines in Foods

GB/T 5009.27 Determination of Benzo(a)pyrene in Foods

GB/T 5009.33 Determination of Nitrite and Nitrate in Foods

GB/T 5009.93 Determination of Selenium in Foods

GB/T 5009.94 Determination of Rare Earth in Plant-origin Foods

GB/T 5009.123 Determination of Chromium in Foods

GB/T 5009.182 Determination of Aluminum in Flour-origin Foods

GB/T 5009.190 Determination of Polychlorobiphenyls (PCBs) in Foods

3\. Terms and Definitions

The following terms and definitions are applicable to the Standard.

3.1 Contaminant

Contaminant refers to any materials unintentionally added into the foods
during the production (including planting crops, raising animals and
applying veterinary medicines), processing, packaging, storage,
transportation, sales, consumption of foods or any materials resulting
from environmental pollution, including those other than fertilizers,
veterinary medicines and toxins in fungi.

3.2 Maximum levels, MLs

The maximum density of contaminants allowed in foods.

4 Requirements of Indicators

4.1 Lead

4.1.1 See Table 1 for indicators of maximum levels of lead in foods

## Table 1. Indicators of Maximum Levels of Lead in Foods

  ----------------------------------- -----------------------------------
  Food                                Maximum level (MLs)/(mg/kg)

  Cereal                              0.2

  Pulses                              0.2

  Potato products                     0.2

  Meat                                0.2

  Edible animal offal                 0.5

  Fish                                0.5

  Fruits                              0.1

  Fruitlet, Berries, Grapes           0.2

  Vegetables (excluding stem, leaves  0.1
  and edible mushrooms)               

  Stem vegetables                     0.3

  Leaf vegetables                     0.3

  Fresh milk                          0.05

  Infant formula (Use milk as raw     0.02
  materials, measured by fluid milk   
  diluted from powder)                

  Fresh eggs                          0.2

  Wine                                0.2

  Fruit juice                         0.05

  Tea                                 5
  ----------------------------------- -----------------------------------

4.1.2 Testing method: determined as stipulated in GB/T 5009.12

4.2 Cadmium

4.2.1 See Table 2 for indicators of maximum levels of cadmium in foods

## Table 2 Indicators of Maximum Levels of Cadmium in Foods

+-----------------------------------+-----------------------------------+
| Food                              | Maximum level (MLs)/(mg/kg)       |
+-----------------------------------+-----------------------------------+
| Grains                            | 0.2                               |
|                                   |                                   |
| Rice, Soybeans                    | 0.5                               |
|                                   |                                   |
| Peanuts                           | 0.1                               |
|                                   |                                   |
| Flour                             | 0.1                               |
|                                   |                                   |
| > Course grains (maize, millet,   |                                   |
| > sorghum, potatoes)              |                                   |
+-----------------------------------+-----------------------------------+
| Animal meat                       | 0.1                               |
|                                   |                                   |
| Animal liver                      | 0.5                               |
|                                   |                                   |
| Animal kidney                     | 1.0                               |
+-----------------------------------+-----------------------------------+
| Fruit                             | 0.05                              |
+-----------------------------------+-----------------------------------+
| Stem vegetables (excluding        | 0.1                               |
| celery)                           |                                   |
|                                   | 0.2                               |
| Leaf vegetables, celery, edible   |                                   |
| mushrooms                         | 0.05                              |
|                                   |                                   |
| Other vegetables                  |                                   |
+-----------------------------------+-----------------------------------+
| Fish                              | 0.1                               |
+-----------------------------------+-----------------------------------+
| Fresh eggs                        | 0.05                              |
+-----------------------------------+-----------------------------------+

4.2.2 Testing method: determined as stipulated in GB/T 5009.15.

4.3 Mercury

See Table 3 for indicators of maximum levels of mercury in foods

### Table 3 Indicators of Maximum Levels of Mercury in Foods

  ----------------------------------- ----------------- -----------------
  Food                                Maximum level     
                                      (MLs)/(mg/kg)     

                                      Total mercury     Methyl mercury
                                      (Hg)              

  Grains (finished grains)            0.02              \-

  Potato products (Potato, sweet      0.01              \-
  potato), vegetables, fruit                            

  Fresh milk                          0.01              \-

  Meat, eggs (shelled)                0.05              \-

  Fish (excluding carnivore fish) and \-                0.5
  other aquatic products                                

  Carnivore fish (e.g. shark, tuna or \-                1.0
  other fish)                                           
  ----------------------------------- ----------------- -----------------

4.3.2 Testing method: determined as stipulated in GB/T 5009.17.

4.4 Arsenic

4.4.1 See Table 4 for indicators of maximum levels of Arsenic in foods

### Table 4 Indicators of Maximum Levels of Arsenic in Foods

+-----------------------------------+----------------+-----------------+
| Food                              | Maximum level  |                 |
|                                   | (MLs)/(mg/kg)  |                 |
+-----------------------------------+----------------+-----------------+
|                                   | Total arsenic  | Inorganic       |
|                                   |                | arsenic         |
+-----------------------------------+----------------+-----------------+
| Grains                            | \-             | 0.15            |
|                                   |                |                 |
| Rice                              | \-             | 0.1             |
|                                   |                |                 |
| Flour                             | \-             | 0.2             |
|                                   |                |                 |
| Course grains                     |                |                 |
+-----------------------------------+----------------+-----------------+
| Vegetables                        | \-             | 0.05            |
+-----------------------------------+----------------+-----------------+
| Fruit                             | \-             | 0.05            |
+-----------------------------------+----------------+-----------------+
| Meat                              | \-             | 0.05            |
+-----------------------------------+----------------+-----------------+
| Egg                               | \-             | 0.05            |
+-----------------------------------+----------------+-----------------+
| Milk powder                       | \-             | 0.25            |
+-----------------------------------+----------------+-----------------+
| Fresh milk                        | \-             | 0.05            |
+-----------------------------------+----------------+-----------------+
| Pulses                            | \-             | 0.1             |
+-----------------------------------+----------------+-----------------+
| Liquor                            | \-             | 0.05            |
+-----------------------------------+----------------+-----------------+
| Fish                              | \-             | 0.1             |
|                                   |                |                 |
| Algae (dry weight)                | \-             | 1.5             |
|                                   |                |                 |
| Shells, shrimps and crabs (fresh  | \-             | 0.5             |
| weight)                           |                |                 |
|                                   | \-             | 1.0             |
| Shells, shrimps and crabs (dry    |                |                 |
| weight)                           | \-             | 0.5             |
|                                   |                |                 |
| Other aquatic foods (fresh        |                |                 |
| weight)                           |                |                 |
+-----------------------------------+----------------+-----------------+
| Edible fats                       | 0.1            | \-              |
|                                   |                |                 |
| Fruit juice and pulp              | 0.2            | \-              |
+-----------------------------------+----------------+-----------------+
| Coco butter and chocolate         | 0.5            | \-              |
|                                   |                |                 |
| Other coco products               | 1.0            | \-              |
+-----------------------------------+----------------+-----------------+
| Sugar                             | 0.5            | \-              |
+-----------------------------------+----------------+-----------------+

4.4.2 Testing method: determined as stipulated in GB/T 5009.11.

4.5 Chromium

4.5.1 See Table 5 for indicators of maximum levels of chromium in foods

### Table 5 Indicators of Maximum Levels of Chromium in Foods

  ----------------------------------- -----------------------------------
  Food                                Maximum level (MLs)/(mg/kg)

  Grains                              1.0

  Pulses                              1.0

  Potato products                     0.5

  Vegetables                          0.5

  Fruit                               0.5

  Meat (including liver, kidney)      1.0

  Fish and shells                     2.0

  Eggs                                1.0

  Fresh milk                          0.3

  Milk powder                         2.0
  ----------------------------------- -----------------------------------

4.5.2 Testing method: determined as stipulated in GB/T 5009.123.

4.6 Aluminium

4.6.1 See Table 6 for indicators of maximum levels of aluminum in foods

### Table 6 Indicators of Maximum Levels of Aluminum in Foods

  ----------------------------------- -----------------------------------
  Food                                Maximum level (MLs)/(mg/kg)

  Flour foods (quantity)              100
  ----------------------------------- -----------------------------------

4.6.2 Testing method: determined as stipulated in GB/T 5009.182.

4.7 Selenium

4.7.1 See Table 7 for indicators of maximum levels of selenium in foods

### Table 7 Indicators of Maximum Levels of Selenium in Foods

  ----------------------------------- -----------------------------------
  Food                                Maximum level (MLs)/(mg/kg)

  Grains (finished grains)            0.3

  Pulses and their products           0.3

  Vegetables                          0.1

  Fruit                               0.05

  Meat                                0.5

  Kidney                              3.0

  Fish                                1.0

  Eggs                                0.5

  Fresh milk                          0.03

  Milk powder                         0.15
  ----------------------------------- -----------------------------------

4.7.2 Testing method: determined as stipulated in GB/T 5009.93.

4.8 Fluorine

4.8.1 See Table 8 for indicators of maximum levels of fluorine in foods

### Table 8 Indicators of Maximum Levels of Fluorine in Foods

+-----------------------------------+-----------------------------------+
| Food                              | Maximum Levels (MLs)/(mg/kg)      |
+-----------------------------------+-----------------------------------+
| Grain                             | 1.0                               |
|                                   |                                   |
| Rice, flour                       | 1.5                               |
|                                   |                                   |
| Other                             |                                   |
+-----------------------------------+-----------------------------------+
| Pulses                            | 1.0                               |
+-----------------------------------+-----------------------------------+
| Vegetables                        | 1.0                               |
+-----------------------------------+-----------------------------------+
| Fruit                             | 0.5                               |
+-----------------------------------+-----------------------------------+
| Meat                              | 2.0                               |
+-----------------------------------+-----------------------------------+
| Fish (fresh water)                | 2.0                               |
+-----------------------------------+-----------------------------------+
| Eggs                              | 1.0                               |
+-----------------------------------+-----------------------------------+

4.8.2 Testing method: determined as stipulated in GB/T 5009.18

4.9 Benzo(a)pyrene

4.9.1 See Table 9 for indicators of maximum levels of benzo(a)pyrene in
foods

Table 9 Indicators of Maximum Levels of Benzo(a)pyrene in Foods

  ----------------------------------- -----------------------------------
  Food                                Maximum Levels (MLs)/(μg/kg)

  Roasted (smoked) meat               5

  Vegetable oil                       10

  Grain                               5
  ----------------------------------- -----------------------------------

4.9.2 Testing method: determined as stipulated in GB/T 5009.27

4.10 N-nitrosamine

4.10.1 See Table 10 for indicators of maximum levels of N-nitrosamine in
foods

### Table 10 Indicators of Maximum Levels of N-nitrosamine in Foods

  ---------------------------------- ------------------------ ----------------------
  Food                               Maximum Levels           
                                     (MLs)/(μg/kg)            

                                     N-nitrosodimethylamine   N-diethylnitrosamine

  Sea food                           4                        7

  Grain                              3                        5
  ---------------------------------- ------------------------ ----------------------

4.10.2 Testing method: determined as stipulated in GB/T 5009.26

4.11 Polychlorobiphenyls (PCBs)

4.11.1 See Table 11 for indicators of maximum levels of
Polychlorobiphenyls (PCBs) (PCBs) in foods

  ----------------- --------------------- ----------------- -----------------
  Food              Maximum Levels                          
                    (MLs)/(mg/kg)                           

                    Polychlorobiphenyls   PCB138            PCB153
                    (PCBs)ª                                 

  Sea fish, shells, 2.0                   0.5               0.5
  shrimps, and                                              
  algae (edible                                             
  part)                                                     

  ª Measured as                                             
  total PCB28,                                              
  PCB52, PCB101,                                            
  PCB118, PCB138,                                           
  PCB153 and PCB180                                         
  combined.                                                 
  ----------------- --------------------- ----------------- -----------------

4.11.2 Testing method: determined as stipulated in GB/T 5009.190

4.12 Nitrite

4.12.1 See Table 12 for indicators of maximum levels of nitrite in foods

**Table 12 Indicators of Maximum Levels of Nitrite** in Foods

  ----------------------------------- -----------------------------------
  Food                                Maximum level (MLs)
                                      (N~a~NO~2~)/(mg/kg)

  Grains (rice, flour, maize)         3

  Vegetables                          4

  Fish                                3

  Meat                                3

  Eggs                                5

  Pickles                             20

  Milk powder                         2

  Table salt                          2
  ----------------------------------- -----------------------------------

4.12.2 Testing method: determined as stipulated in GB/T 5009.33.

4.13 Rare earth

4.13.1 See Table 13 for indicators of maximum levels of rare earth in
foods

### Table 7 Indicators of Maximum Levels of Selenium in Foods

+-----------------------------------+-----------------------------------+
| Food                              | Maximum levelª (MLs)/(mg/kg)      |
+-----------------------------------+-----------------------------------+
| Grains                            | 2.0                               |
|                                   |                                   |
| Paddy, maize, wheat               |                                   |
+-----------------------------------+-----------------------------------+
| Vegetables (excluding spinage)    | 0.7                               |
+-----------------------------------+-----------------------------------+
| Fruit                             | 0.7                               |
+-----------------------------------+-----------------------------------+
| Peanut kernels                    | 0.5                               |
+-----------------------------------+-----------------------------------+
| Potatoes                          | 0.5                               |
+-----------------------------------+-----------------------------------+
| Green beans                       | 1.0                               |
+-----------------------------------+-----------------------------------+
| Tea                               | 2.0                               |
+-----------------------------------+-----------------------------------+
| ª Measured by total amount of     |                                   |
| rare earth oxide                  |                                   |
+-----------------------------------+-----------------------------------+

4.13.2 Testing method: determined as stipulated in GB/T 5009.94.

**Appendix A**

(Documentary appendix)

## General Table of Other Drafting Institutions and Drafters of the Standard

#### Table A.1 General Table of Other Drafting Institutions and Drafters of the Standard

  ------- --------------------- ------------------------ ------------------------
  No.     Contaminant           Drafting Institution     Drafter

  1       Lead                  Shanghai Municipal       Wu Qile, Wang Weixian,
                                Center for Disease       Gu Weiqin, Huxin, Suyan
                                Control & Prevention,    
                                Institute of Nutrition   
                                and Food Safety of China 
                                CDC, Zhejiang            
                                Association of Medical   
                                Sciences                 

  2       Cadmium               Shanghai Municipal       Wu Qile, Hanchi, Yang
                                Center for Disease       Huifen, Wang Weizhou, Gu
                                Control & Prevention,    Weiqin, Tian Shuibi
                                Institute of Nutrition   
                                and Food Safety of China 
                                CDC, West China          
                                University of Medical    
                                Sciences                 

  3       Mercury               Institute of Nutrition   Yang Huifen, Shenwen,
                                and Food Safety of China Zou Zongfu, Jin Chuanyu,
                                CDC, Shanghai Municipal  Liang Chunhui
                                Center for Disease       
                                Control & Prevention,    
                                Jiangsu Sanitation and   
                                Epidemic Prevention      
                                Station, Guangdong       
                                Center for Disease       
                                Control & Prevention     

  4       Arsenic               Institute of Nutrition   Yang Huifen, Wang
                                and Food Safety of China Weizhou, Tian Shuibi, Lu
                                CDC, West China          Binzhen, Xing June,
                                University of Medical    Liang Chunhui, Cang
                                Sciences, Shangdong      Gongao, Shi Hongjing,
                                Sanitation and Epidemic  Bianjiang, Jiangli, Wang
                                Prevention Station,      Yaocheng, Wangzheng
                                Hebei Sanitation and     
                                Epidemic Prevention      
                                Station, Guangdong       
                                Sanitation and Epidemic  
                                Prevention Station,      
                                Jiangsu Center for       
                                Disease Control &        
                                Prevention, Anhui        
                                Sanitation and Epidemic  
                                Prevention Station,      
                                Jilin Sanitation and     
                                Epidemic Prevention      
                                Station, Zhejiang Ningbo 
                                Sanitation and Epidemic  
                                Prevention Station,      
                                Hubei Shiyan Sanitation  
                                and Epidemic Prevention  
                                Station, Liaoning        
                                Sanitation Supervision   
                                Station                  

  5       Chromium              Qingdao Medical College, Li Juesheng, Zhang
                                Institute of Nutrition   Xiuzhen, Wang Weizhou,
                                and Food Safety of China Gao Junquan, Zhang
                                CDC                      Xinmian

  6       Aluminium             Institute of Nutrition   Su Dezhao, Wanglin, Wang
                                and Food Safety of China Yongfang, Wang Xuliao,
                                CDC, Shanghai Municipal  Yang Huifen, Zhao Danyu,
                                Center for Disease       Wangzhi
                                Control & Prevention,    
                                Guangdong Center for     
                                Disease Control &        
                                Prevention, Hunan Center 
                                for Disease Control &    
                                Prevention, West China   
                                University of Medical    
                                Sciences, Chengdu        
                                Sanitation and Epidemic  
                                Prevention Station,      
                                Tianjin Public           
                                Sanitation Supervision   
                                Center                   

  7       Selenium              Institute of Nutrition   Wang Weizhou, Yang
                                and Food Safety of China Guangqi, Hanchi
                                CDC                      

  8       Fluorine              Institute of Nutrition   Wang Weizhou
                                and Food Safety of China 
                                CDC                      

  9       Benzo(a)pyrene        Sanitation and Epidemic  Chifeng, Wang Weizhou
                                Prevention Station of    
                                Guangxi Zhuang           
                                Autonomous Region,       
                                Institute of Nutrition   
                                and Food Safety of China 
                                CDC                      

  10      N-nitrosamine         Institute of Nutrition   Gao Junquan, Song Puju,
                                and Food Safety of China Wang Weizhou, Lin
                                CDC, School of Public    Shengqing, Cai Yixin
                                Hygienic of Beijing      
                                Medical University,      
                                Fujian Sanitation and    
                                Epidemic Prevention      
                                Station                  

  11      Polychlorobiphenyls   Institute of Nutrition   Wu Yongning
          (PCBs)                and Food Safety of China 
                                CDC                      

  12      Nitrite               Institute of Nutrition   Yang Huifen, Wang
                                and Food Safety of China Weizhou, Zhang Xiuzhen,
                                CDC, Henan Center for    Wang Jinfeng, Luo Yanfei
                                Disease Control &        
                                Prevention, Jilin        
                                Sanitation and Epidemic  
                                Prevention Station,      
                                Helongjiang Center for   
                                Disease Control &        
                                Prevention, Qingdao      
                                Medical College          

  13      Rare earth            Institute of Nutrition   Su Dezhao, Zhai Yongxin,
                                and Food Safety of China Xiang Liangdi, Shenwen,
                                CDC, Liaoning Center for Sun Xiuqin
                                Disease Control &        
                                Prevention, Hunan        
                                Sanitation and Epidemic  
                                Prevention Station,      
                                Shanghai Municipal       
                                Center for Disease       
                                Control & Prevention,    
                                Fuzhou Sanitation and    
                                Epidemic Prevention      
                                Station                  
  ------- --------------------- ------------------------ ------------------------

END TRANSLATION