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Food Act No.26 of 1980  
 
REGULATIONS made by the Minister of Health in consultation with the Food 
Advisory Committee in terms of section 32 of the Food Act No. 26 of 1980.  
 
 
 
  
                   Minister of Health, Nutrition  
                       and Indigenous Medicine    
 
Colombo  
…………………201 9      
                                                                                           
 
 
1. These regulations may be cited as the Food (Meat and Meat  Products) 
Regulations – 2018   and shall come into opera tion from………………..  
 
                                                             Part I  
 
                                 Meat and Meat Products -General  
 
2. All meat shall be sound and fit for human consumption and shall be obtained from 
healthy animals  of per mitted species . 
 
3.The conditions of slaughter play an important role in the final quality of the               
    meat.  This is mainly due to th e levels of the muscle carbohydrate glycogen  and    
    the muscle  ATP which remains in the muscle at sla ughter . When the animal is    
           excessively   fatigued prior to slaughter or not fed for a period before slaughter,           
           the ultimate pH  (which should be pH 5.5) do es not fall below pH 6 due to lack of           
           glycoge r  reserves leading to DFD (dark, firm, dry) m uscle where the  meat is    
           dark in colour  after curing. The high pH of the meat favours bacterial growth and               
           affects shelf life.In stress -susceptible animals especially, ev en with adequate              
           glycogen reserves to produce lactic acid, resulting in the pH of the muscle falling                      
           rapidly to the ultimate  pH (5.5) very fast after slaughter while the carcass is still           
           warm, could lead to the defect PSE ( pale, soft, exudatitive) muscle which                  
           adversely affects   the wat er holding capacity of the muscle and causes protein   
           denaturation.  
 
4.(1)Fresh meat  shall be the edible part of the skeletal muscle of an animal or bird 
that is normally used for human consumption and that was healthy at the time of 
slaughter. It may contain accompanying and overlying fat together with portions of  
 
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 bone, sinew, nerve and blood vessels that no rmally accompany the muscle tissue and 
are not separated from it in the process of dressing. It may be accompanied by edible 
organs.  
 
(2)Fresh meat  shall comply with the microbiological limits  specified below:  
 
 Microorganism  Limit (cfu)  
(a) Aerobic pla te count per gram  5x106 
(b) Escherichia coli , (MPN)per gram  1 x 103  
 
(c) Staphyloccus aureus  (coagulase positive) per gram  1 x 103  
(d) Salmonella per 25 gram  Absent  
  
5.Lean meat  shall be the meat from which the overlying fat has been removed. It    
   shall not contain more than 15% m/m total fat.  
 
       6.(1) Chilled meat  shall be meat that has been maintained in a wholesome condition           
                at a temperature between minus  (-) 1º C and plus  (+) 4º C and includes frozen   
                meat that has been thawed at a temperature of not more than plus (+) 10º C.  
 
(2) Chilled meat shall be stored between 0º  and 4ºC and during transportation the 
temperature shall be maintained between 0º and 7ºC ( check with Sujatha)  
 
(3) Chilled meat shall  be free of – 
(i) rancidity, off flavour, signs of deterioration, discolouration and signs 
of slimy appearance;  
(ii) extraneous matter such as dirt and any other foreign matter;  
          (iii) a single area of bruises exceeding 15 mm  diameter circle.  
 
(4) Chille d meat shall comply with the microbiological limits specified for fresh   
meat; 
 
      7.(1) Frozen meat  shall be meat that for one continuous period from the time of            
              preparation  for sale has been maintained at a temperature below minus( -)18ºC   
              and shall not have been thawed before sale .  
 
       (2).Frozen meat shall be free of – 
(j) rancidity, off flavour, signs of deterioration, discolouration and signs 
of slimy appearance;  
(ii) extraneous matter such as dirt and any o ther  
     foreign matter;  
          (iii) a single area of  freezer burn exceeding 15 mm diameter circle;  
          (iv) a single ar ea of bruises exceeding 15 mm  diameter circle   
 
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       (3)Frozen meat shall comply with the microbiological limits specified  below:  
 
 Microorganism  Limit (cfu)  
(a) Aerobic plate count per gram  5 x106 
(b) Escherichia coli , (MPN)per gram  1 x 102  
 
(c) Staphyloccus aureus  (coagulase positive) per gram  1 x 102  
(d) Salmonella per 25 gram  Absent  
 
8.(1) Minced meat or Ground me at shall be fresh, chilled or frozen meat that has                
        been disintegrated by mincing or chopping.  
 
          (2)Minced meat shall not contain – 
 
(a) meat of different animal origin;  
(b) more than 30 % m/m of fat;  and 
(c) more than 15% m/m total fat  in the case of lean minced meat.  
 
(3)Minced meat shall comply with the microbiological limits specified below:  
 
 Microorganism  Limit (cfu)  
(a) Aerobic plate count per gram  5 x106 
(b) Yeast and Mould count per gram  1 x 103  
  
(d) Escherichia coli , (MPN) per gram   1 x 103  
 
(e) Staphyloccus aureus  (coagulase positive) per gram  1 x 103  
(f) Salmonella per 25 gram  Absent  
 
9.(1).Fresh,chilled,frozen and minced meat  shall not contain more than  
  (a) 0.10 mg/kg Lead (as Pb)  
                    (b) 0.10mg/k g Arsenic (as As)  
                    (c) 0.05 mg/kg Cadmium (as Cd) . 
 
 
 
 
 
 
  
 
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 Part II  
                                                                 
Ham  
 
10.(1). Ham / Shoulder Ham / Ham Loaf  shall be the cured products made from the    
            hind leg / shoulder /suitable muscle of a pig carcass  
 
 (2)Cooked Ham  shall be ham prepared from cured meat which has been subjected to  
      boiling or heating with steam and is ready to serve.  
 
(3) Cooked and Smoked Ham shall be cooked ham which has also b een smoked.  
 
(4).Ham shall contain sodium chloride and may contain permitted preservatives .  
 
(5)Ham may contain  sugar (sucrose), invert sugar, dextrose (glucose), lactose, maltose,  
     glucose syrup , honey, spices and spice extracts or oleoresins, seaso nings,  
     condiments , water soluble  hydrolyzed vegetable protein , mixed tocopherol(INS              
     307- 500mg/kg(max) ), alpha tocopherol (INS 306-500 mg/kg(max) , ascorgic  
     acid(INS 300),sodium ascorbate(INS 301), potassium ascorbate (INS  303).  
 
       (6)The food additives given in Schedule I may be  permitted in ham within the limits  
             specified.  
 
     (7) Ham shall have a pleasant characteristic odour  
 
     (8) Ham shall be free from - 
 
(a) extraneous matter;  
(b) appearance of mould or s lime ;  
(c) any discolouration;  
(d) any objectionable flavours.  
. 
     (9) Ham shall not contain more than –  
 
(a) 75.0  % m/m moisture;  
(b) 15.0 % m/m fat;  
(c)   0.5 % m/m acid insoluble ash;  
(d)   3.0% m/m sodium chloride.  
 
  (10).Ham shall contain not less than 16.5% m/m meat pr otein on  fat -free basis.  
 
 
 
  
 
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   (11). Ham shall comply with the microbiological limits specified below:  
 
 Microorganism  Limit (cfu)  
(a) Aerobic plate count per gram  1 x104 
(b) Yeast and Mould count per gram  1 x 102  
  
(c) Escherichia coli , (MPN)per gram  1 x 102  
 
(d) Staphyloccus aureus  (coagulase positive) per gram  1 x 102  
      (e) Salmonella per 25 gram  Absent  
(12). Ham shall not contain more than  
  (a) 0.10 mg/kg Lead (as Pb)  
                    (b) 0.10 mg/kg Arsenic (as As)  
                    (c) 0.05 mg/kg Cadmium (as Cd)  
 
 (13).Chilled ham and ham products shall be stored and transported between 0ºC and 40C 
 
(14). Frozen ham shall be stored below minus( -)18ºC with possibly brief upward   
        fluctuations of not more than 3º C during trans port. 
 
 
Part III  
 
Bacon  
 
11.(1). Bacon shall be the product obtained by curing and smoking or curing alone of  
      properly trimmed pork loins and bellies.  
 
(2). Back Bacon shall be the product prepared from pork loins.  
 
(3). Streaky Bacon shall be th e product prepared from pork bellies.  
 
(4).Bacon shall contain sodium chloride not exceeding 5.0 percent m/m  
 
(5).Bacon may contain sugar (sucrose), dextrose (glucose), invert sugar, lactose, maltose,   
      glucose syrup and honey  
 
(6).The food additiv es given in Schedule II may be permitted in b acon  within the limits   
     specified  
   
(7). Bacon shall have characteristic flavour of freshly, processed, good quality bacon. It   
     shall be free of  abnormal unappetizing flavours.     
 
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(8).Bacon shall be free from - 
(a) extraneous matter;  
(b) appearance of mould or slime;  
(c) any discoloration;  
 
(9)Bacon shall not contain more than –  
 
(a) 45.0% m/m total fat;  
(b)   0.5 % m/m acid insoluble ash.  
 
(10). Bacon shall  contain not less than 9.0% m/m meat protein on fat -free basis.  
 
(11). Bacon shall comply with the microbiological limits specified below:  
 
 
 Microrganisn  Limit(cfu)  
(1) Aerobic Plate Count per gram  5 x 103 
(2) Yeast and Mould Count per gram  1 x 103 
(3) Escherichia coli  per gram  1 x 102 
(4) Staphylococcus aureus  coagulase positive per gram  1 x 103 
(5) Salmonella  per 25 gram  Absent  
(6) Listeria monocytogenes  per gram  Absent  
(7) Sulphite reducing Clostridia per gram  5 x 103 
(12).Bacon shall not contai n more than -  
  (a) 0.10 mg/kg Lead (as Pb)  
                    (b) 0.10mg/kg Arsenic (as As)  
                    (c) 0.05 mg/kg Cadmium (as Cd)  
 
(13).. Chilled bacon shall be stored and transported between 0ºC and 4ºC.  
 
(14). Frozen bacon shall be stored below minus( -)18ºC with possibly brief upward   
     Fluctuations of not more than 3ºC during transport.  
 
   
Part  IV  
 
Comminuted Meat Products  
 
12.(1).Comminuted Meat Products shall be products prepared by  comminution of meat    
           from fresh or cured meat which has been seasoned with or without  heat treatment or  
         smoking. The meat used for such preparation shall be the flesh and fat, rind and  
          sinew in amounts naturally associated  with the flesh of an animal which is normally         
 
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(7).Comminuted meat products may contain edible common sal t, potable water/ice,    
      food grade casing, sugar(sucrose), dextrose (glucose), cheese, spices and spice    
      extracts or oleoresins, seasonings, condiments, refined vegetable oil/fat, yeast  
      extract, onions,  natural/artificial vinegar, to mato sauce, devilled sauce, coconut    
      milk powder, herbs and vegetables, ascorbic acid and sodium ascorbate.  
  
(8).The food additives given in Schedule III may be permitted in comminuted meat  
          products within the limits specified  
 
(9).Com minuted meat products shall have a pleasant,  characteristic flavour    
      pertaining to each type.  
 
(10)..Comminuted meat products shall be free from – 
 
(a) extraneous matter;  
(b) appearance of mould or slime;  
(c) any discolouration;  
(d) any objectionable  odour .  
 
 
           used for human  consumption and may include permitted offal, but not include  
          prohibited offal .  
   
. (2) For the purpose of these regulations, comminuted meat product shall include meat - 
        burger, sausage, meat -balls, chicken  roll,  pickled meat, luncheon meat, corned         
       meat,.Bratwurst,  Pasika  Mortadella,  pawkies,  salami,  lingus,  chipolotas,  Bockwurst ,         
       chicken roll and frankfurters  
 
(3)The meat shall be free from foreign flavour, discolouration, presence of extrane ous matter   
     or any form of deterioration. Frozen meat shall be thawed before use and shall be free from  
     freezer deterioration.  
 
(4).Comminuted meat products shall be of the following types - 
     fresh, cooked, smoked and cooked, dry and semi -dry and fresh?,  fermented.  
 
(5).Different types of meat (including fat) shall not be mixed in the manufacture of  
      comminuted meat products.  
 
(6).Comminuted meat products may contain wheat rusks, potato flour, rice  flour, 7biscuits, 
maize flour, skimm ed milk powder, caseinates,  whey powder, egg protein, dried blood 
serum, wheat gluten, textured vegetable  protein,  egg white and soya isolates as fillers / 
binders / emulsifiers  or extenders.   
 
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 (11).Comminuted meat products shall contain not less than – 
 
(a) 60.0% m/m total meat;  
(b) 40.0% m/m lean meat;  
 
(12).Comminuted meat products shall not contain more than – 
 
(a) 20.0% m/m fat*;  
(b) 4.0% m/m starch**;  
(c) 0.5% m/m acid insoluble ash; and  
(d) 2.5% m/m sodium chlor ide. 
……………………………………………………………………………………………………………………………  
*In the case of beef products and chicken products, 66.0% m/m of the total fat content may be substituted 
with vegetable oil / fat. In the case of pork products, the fat content shall not be more than 32 .0% m/m.  
 **In the case of meat -balls, the starch content shall not be more than 10% m/m  
 
(13).Fresh and cooked , / smoked and cooked , dry and semi -dry comminuted meat  
         products shall comply with the microbiological limits specified below:  
 
 Micro organism  Fresh  
Limit (cfu)  Cooked, smoked & cooked, dry & semi -dry. 
Limit (cfu)  
(a) Aerobic plate count per gram  5 x 106 1 x 105 
(b) Escherichia coli , (MPN)per gram  1 x 102 Absent  
(c) Staphylococcus aureus  
(coagulase positive) per gram  1 x 103 1 x 102  
(d) Salmonella per 25 gram  Absent  Absent  
 
(14).Cooked, smoked and cooked, dry and semi -dry comminuted meat products shall      
not contain more than;  
  (a) 0.10 mg/kg Lead (as Pb)  
                    (b) 0.10 mg/kg Arsenic (as As)  
                    (c) 0.05 mg/kg Cadmium (as Cd)  
 
(15).Chilled comminuted meat products shall be stored and transported between 0º C  
       and 4º C.  
 
(16).Frozen comminuted meat products shall be stored  at minus ( -)18º C with possibly          
        brief upward fluc tuation of not more than 3º C  during transport.              .7  
 
(17).The name of the product shall be “Sausage”, “Meat Ball”, Burger” “Corned          
         meat” “Pickled Meat”(with the related  name of the species preceding the word)   
        “Lun cheon Meat”, “Chicken Roll” as the case may be.  
 
       
 
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 (7)The food additives  xanthan gum (INS 415) GMP  Penta sodium  triphosphate  (INS  
451(i)  limit -2200 mg/kg  and sodium carboxy methyl cellulose (INS 466) GMP may be 
permitted in frozen formed m eat products within the limits specified  
 
(8).Frozen formed meat products shall have a pleasant,  characteristic  
        flavour pertaining to ea ch type.  
 
 
 
 
 Part  V 
 
                                   Frozen Formed Meat Products  
 
13.(1). Frozen Formed Meat Products  shall be products prepared by meat from fresh/frozen 
or cur ed meat. The products are frozen after being seasoned and  or  flash fried or   fully fried 
or subjected to any other sufficient heat treatment with or without smoki ng after being only 
battered and/or  battered and breaded .. The meat used for such preparatio n shall be the flesh 
and fat, skin, rind and sinew in amounts naturally associated  with the flesh of an animal which 
is normally used for human  consumption and may include permitted offal, but not include 
prohibited offal.  Meat shall be free from any freez er deterioration and fit for human 
consumption.       
  
 
(2) For the purpose of these regulations, frozen  formed meat product shall include „X‟nuggets, 
„X‟ drumsticks and  „X” kieves  where “X” denotes type of the meat . 
 
(3)The produc t shall be free from forei gn flavour, discoloration , presence of extraneous 
matter  or any form of deterioration .  
 
(4).Frozen formed meat products shall be of the following types - 
     pre cooked   and frozen , or smoked  cooked  and frozen  . 
  
(5)Different types of meat (including f at) shall not be mixed in the manufacture of  
      formed meat products.   
 
(6)Frozen formed meat products may contain  cereal binders,  wheat flour, Refined  deodorized  
palm oil, textured vegetable  protein , isolated soya protein, iodized  salt, mixed spices,  egg 
white, yeast extract, B.onion,  sugar, garlic,  lemon grass,  
potato , tomato sauce, curry leaves.  Gelatin , cheese, milk powder, herbs, ascorbic  acid and 
sodium ascorbate.  
  
 
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 (9) Frozen formed meat products shall be free from – 
 
(a)extraneous matter;  
(b)appearance of mould or slime;  
                  (c )any discoloration ; 
(d)any objectionable odour  
 
(10).Frozen formed meat products shall contain not less than – 
(a) 45.0% m/m total meat;  
(b) 30.0% m/m lean meat;  
 
(11).Frozen formed meat products shall not contain more than – 
 
(a) 15 .0% m/m fat *; 
(b)10.0% m/m starch ; 
(c) 0.5% m/m acid insoluble ash;  and 
(d) 2.5% m/m sodium chloride.  
…………………………………………… ………………………………………………………………… ……………  
*In the case of beef products and chicken products, 66.0% m/m of the total fat content may be 
substituted with vegetable oil / fat .  
 
(12). Frozen  formed meat products shall comply with microbiological  limits specified 
below:  
 
 Microorganism  Cooked and Frozen. Limit (cfu)  
(a) Aerobic plate count per gram  1 x 106 
(b) Escherichia coli , (MPN)per gram  Absent  
(c) Staphylococcus aureus  
(coagulase positive) per gram  1 x 102  
(d) Salmonella per 25 gram  Absent  
 (13).Frozen formed meat products shall   not contain more than;  
  (a) 0.10 mg/kg Lead (as Pb)  
                    (b) 0.10  mg/kg Arsenic (as As)  
                    (c) 0.05 mg/kg Cadmium (as Cd)  
 
 
(14).Frozen formed meat products shall be stored minus ( -)18º C with   
        Possibly  brief upward fluctuation of not more than 3º C  during             
         transport .              . 7 
 
(15).The name of the product shall be „X‟nuggets, „X‟ drumsticks, „X \ kieves,   
 as the case may be. where “X” denotes type of the meat.  
                                                                
 
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 Part V I 
 
                                                        Cured and  Smoked Meat  
 
14(1).Cured and Smoked Meat  shall be the meat product obtained by subjecting meat  
           or comminuted meat products to the acti on of smoke derived from wood that is  
            free from paint or timber preservative. It may contain formaldehyde   
            incidentally  
            absorbed in the processing not exceeding 5 mg/kg.  It may contain permitted  
            flavour  enhancers.  
 
    (2)Smoked Meat shall comply with the microbiological limits specified below:  
 
 Microrganisn  Limit(cfu)  
(1) Aerobic Plate Count per gram  1x 10 5 
(2) Yeast &Mould Count per gram  1x 10 2 
(3) Escherichia coli  per gram  1x 10 2 
(4) Staphyloc occus aureus  coagulase positive per gram  1x 10 2 
(5) Salmonella  per 25 gram  Absent  
(6) Camphylobacter spp per gram  Absent  
                                                           
(3). Smoke d meat shall not contain more than -  
  (a) 0.10 mg/kg Lead (as  Pb) 
                    (b) 0.10  mg/kg Arsenic (as As)  
                    (c) 0.05 mg/kg Cadmium (as Cd)  
 
 
Part VI I 
 
                                                    Canned  “X”  Meat  
       
15(1).Canned “X” Meat  in named packing media shall be heat pr ocessed in an appropriate manner     
            before or after being hermetically sealed  in  containers (cans, bottles, laminate packs ) so as to  
            prevent spoilage.  
 
    (2).Canned Meat shall have received a Scheduled Process exactly follo wed, controlled and  
          monitored. The Scheduled Process shall have been established by a  Processing body , which is  
          recognized by the  regulatory authority  to achieve “Commercial sterility ” (shelf stability).  
 
   (3).The can sha ll not show any sign of swelling, denting, seam defects, corrosion or other  
      deformations when observed externally.  Insignificant corrosion and deformation due to  
      bad handling shall not be considered as visual defects.  
  
 
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   (4).The can shall gi ve a negative air pr essure when punctured.  If cylind rical cans are used, the  
     vacuum shall be not less than 100 mm of Hg (13.33 kPa), when measured at 27 °C ± 2 °C   
     with a vacuum gauge of the piercing type or an electric vacuum recorder . 
 
(5).Canned meat may contain hydrolyzed edible protein, spices, spice oils or spice extracts, vegetable     
      seasonings, natural   flavouring substances,  vinegar , potable water, yeast extract , mayonnaise,  
      modified starches , herbs,  vegetables.  mixed t ocopherol(INS 307), alpha tocopherol (INS 306),     
      ascorb ic acid(INS 300),sodium ascorbate(INS 301), potassium ascorbate (INS 303).  
 
 
 (6). The food additives given in Schedule I V may be permitted in Canned meat within the limits   
        specified  
 
(7)..Canned me at shall contain not less than 9 0% drained weight  of which meat shall be not less than                     
      70%. 
 
(8).Canned meat shall not contain any foreign matter or grit . 
 
(9).Canned m eat packed in brine shall contain sodium chloride wi thin the range of 1.2 to 2.5% m /m. 
 
(10). Canned meat packed in brine shall not contain more than 6 .5% m /m acidity expressed as citric  
        acid.  
(11). Canned meat shall not contain more than -  
  (a) 0.10 mg/kg Lead (as Pb)  
                    (b) 0.10mg/kg Arsen ic (as As)  
                    (c) 0.05 mg/kg Cadmium (as Cd)  
                    (d) 50   mg/kg Tin (as Sn).          
 
(12).The label on the package of canned meat shall carry a declaration of the percentage drained  
       weight alongside the net  content.  
  
 15(1) . Meat products in Part II to Part VI I shall be labelled according to the provisions of the Food     
           (Labelling and Advertising) Regulations -2005 published in Gazette Extraordinary No; 1376/9  
            of January 19, 2005 as amended  from time to time or replaced  
 
     (2).Meat products given in Part II to Part VI I shall be packaged in accordance with the Food   
          (Packaging Materials and Articles) Regulations 2010 published in Gazette Extraordinary No.      
          1660/30 of June 29, 2010 as amended from time to time or replaced.  
 
    (3).Meat produ cts given in Part II to Part VII may contain colouring substances in accordance with     
          the Food (Colouring substances) Regulations 2005 published in Gazette Extraordi nary No:   
         1412/19 of November 23, 2006 as amended from time to time  or replaced.  
     
 
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     (4).Meat products given in Part II to Part VI may contain antioxidants in accordance with the Food     
          (Antioxidants) Regulations 2009 published in  Gazette Extraordinary No: 1617/16 of September      
          01,2009 as amended from time to time or replaced.  
     
     (5). Meat products given in Part II to Part VI I may contain preservatives in accordance with the   
            Food (Preservatives) R egulations 2018 published in Gazette Extraordinary No: 2113/16 of 5th    
            March 2019 . as amended from time to time or replaced.  
 
    (6). Meat products given in Part II to Part VI I may contain natural flavouring substances in       
           accordance  with the Food (Flavouring Substances and Flavour enhancers) Regulations 2013  
           published in Gazette Extraordinary No: 1795/51 of  February 01, 2013 as amended from time to  
           time or replaced.  
  
16.Interpretation - 
Permitted offal  shall be offal which are parts of animals used for human consumption  
which  are customarily removed from the carcass in the process of dressing and which  
are permitted to be used in food for human consumption. This offal shall not be used in  
uncooked p roducts.  
 
Prohibited offal shall be salivary glands, lymphatic glands, testicles, uterus, eyes, ovaries, skin  
other than rind,   
cartilage, bony tissues, ears, scalp, snouts including lips and muzzle, mucous         
membranes and urinary bladder.  
.  
Comm ercial sterility means the condition achieved by application of heat, sufficient, alone or in 
combination with other ingredients and/or treatments, to render the product free of microorganisms 
capable of growing in the product at normal non refrigerated co ndition (over 10oC) at which the 
product is intended to be held during distribution and storage.  
Processing  body : means a person or organization having expert knowledge of thermal processing 
requirements for foods packed in hermetically sealed container an d having adequate facility to make 
these processes determinations.  
 
                                                              SCHEDULE I  
                                                                                                   Regulation 10 (6) 
FOOD  ADDITIVES PERMITTED IN HAM  AND CANNED “X” MEAT  
 
Class                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               INS number  Name of Food Additive  Limit mg/kg  (max)  
 
 
Acidity Regulators  330 Citric acid   
 
 
GMP   331(i)  Sodium dihydrogen citrate  
332(i)  Potassum dihydrogen citrate  
270 Lactic acid  
325 Sodium lactate   
 
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 326 Potassum lactate  
 
 
 
Water retention agents  450(i)  Disodium diphosphate   
 
 
1320*as P  450(iii)  Tetrasodium diphosphate  
451(i)  Pentasodium tri phosphate  
451(ii)  Pentapotassium triphosphate  
452(i)  Sodium polyphosphate  
 452(ii)  Potassium polyphosphate  
Thickener  407 Carrageenan  GMP  
415 Xanthan gum  GMP  
412 Guar gum  GMP  
406 Agar  GMP  
400 Alginic acid  GMP  
401 Sodium alginate  GMP  
 402 Potassium alginate  GMP  
Colouring substances  161g  Beetroot red(betanin)   GMP   
Flavouring substances  Permitted natural flavourings  
Natural smoke flavouring   
 
  
 
 
 
 
 
Modified starch  1401    Acid treated starches (including 
white and yellow dextrins)   
 
 
 
 
 
 
 
Limited by GMP  1402  Alkaline treated starches  
1404   Oxidized starches  
1410  Monostarch phosphate  
1412  Distarch phosphate, 
esterified  
1413  Phosphated distarch 
phosphate  
1414  Acetylated distarch 
phosphate  
1420/1421     Starch  acetate starch phosphate  
1422  Acetylated distarch adipate  
1440  Hydroxypropyl starch  
1442  Hydroxypropyl starch 
phosphate  
Natural Flavouring  
Subst ances   Spice oils     
Limited by GMP  
                                                       
* added phosphates  
 
 
 
 
 
 
  
 
15 
 
 
 SCHEDULE  II 
                                                                 Regulati on 11 (6) 
 
FOOD ADDITIVES PERMITTED IN BACON  
 
       Class  INS number  Name of Food Additive  Limit mg/kg(max)  
Water 
Retention 
agents  450(i)    Disodium Disodiu m diphosphate  
  
 
3500 * as P 450(iii)  Tetrasodium diphosphate  
451(i)  Pentasodium triphosphate  
452(i)  Sodium polyphosphate  
452(ii)  Potassium polyphosphate  
 
Antioxidant
s 310 Propyl gallate  200 
319 Tertiary butyl hydroxyquinqne  100 
Flavouring substances  
 Permitted natural flavourings  GMP  
Natural smoke flavouring  
 
* added phosphates  
 
SCHEDULE III  
                                                                                                  Regulation  12 (8) 
 
FOOD ADDITIVES PERMITTED IN COMMINUTED MEAT PRODUCTS  
                                                                                                           Regulation  
 
           Class  INS number  Name of Food Additive  Limit mg/kg  
(max)  
 
 
Acidity Regulators  340 Citric acid   
342 Sodium citrate   
343 Potassium citrate   
270 Lactic acid   
327 Sodium lactate   
326 Potassium lactate   
 
 
Water Retention 
agents  450(i)  Disodium diphosphate   
3500*  
as P 450(iii)  Tetrasodium diphosphate  
451(i)  Pentasodium triphosphate  
451(ii)  Pentapotassium triphosphate  
452(i)  Sodium  polyphosphate  
452(ii)  Potassium polyph osphate  
Modified starch  1442  Hydroxypropyl distarch 
phosphate   
Stabilizers  415 Xanthan gum   
 466 Sodium carboxymethyl   
 
16 
 
 
 cellulose  
Antioxidants  304 Ascorbyl palmitate  500 
Flavour  enhancer  621 Mono sodium glutamate  GMP  
 
Colouring 
substances  161g  Cantha xanthin   
 
GMP  162 Beet red (betanin)  
102 Tartrazine  
110 Sunset Yellow FCF  
Flavouring 
substances  Permitted natural and nature -identical flavourings  
Natural smoke flavouring   
 
                  *added phosphates   
 
 
                                                              SCHEDULE I V 
                                                                                                     Regulation 15(6) 
FOOD ADDITIVES PERMITTED IN CANNED ‘X’ MEAT  
 
           Class  INS number  Name of Food Additive  Limit mg/kg  (max)  
Acidity 
Regulators  330 Citric acid  GMP  
338 Phosphoric acid  4400(as P) singly or in 
combination*  450(i)  Disodium diphosphate  
 
Sequestrant  385 Calcium ethylene diamine 
tetra acetate  250 **  
386 Disodium ethylene 
diamine tetra acetate  
Flavour enhancers  621 Mono sodium glutamate  GMP  
 
     * includes natural phosphates  
   ** as anhydrous  calcium ethylene diamine tetra acetate