REGULATIONS – PRESERVATIVES AND ANTIOXIDANTS

1 REG UL AT I ONS PRE SE RVAT I VE S AND ANT IO XI DANTS. P ub l i sh e d u nd e r G o ve r n m e nt N ot i c e N o. R . 9 65 o f 3 Ju n e 1 9 77. A s a me n d e d b y : G ov e rn m en t No t ic e No . R . 23 5 5 o f 5 N ov e m b e r 1 9 82. G ov e rn m en t No t ic e No . R . 22 9 8 o f 26 Oc t o be r 19 8 4. G ov e rn m en t No t ic e No . R . 22 5 of 7 F e br u a r y 1 98 6. G ov e rn m en t No t ic e No . R . 18 8 4 o f 4 S ep t em b er 1 98 7. G ov e rn m en t No t ic e No . R . 23 7 9 o f 1 2 Oc t ob e r 1 9 90. G ov e rn m en t No t ic e No . R . 21 3 9 o f 3 0 Au g us t 19 9 1. G ov e rn m en t No t ic e No . R . 70 o f. 1 5 J a nu a r y 1 99 3. G ov e rn m en t No t ic e No . R . 11 4 2 o f 4 A ug u st 1 99 5. G ov e rn m en t No t ic e No . R . 17 4 5 o f 1 N ov e m b e r 1 9 96. G ov e rn m en t No t ic e No . R . 12 9 5 o f 16 Oc t o be r 19 9 8. T he M i n is t e r o f He a lt h , W e lfa r e and P ensions has, in term s of section 15(1) ofthe Foodstuffs, C osm etics a nd Di s i nfe c ta n t s A ct , 1972 (Act 54 of 1972), m ade the following regulation which may be applied from the d at e of p ub l i ca t i on he r e of b ut s ha l l b e ap p l ie d wi t h e ffec t fr o m a da t e six months after the date of p ub l i ca t i on.

2 D ef i n i t i on s ( 1) An t io x i d a n t m e a ns a ny s ub s ta n c e w hi c h d e l ay s , r e t ards or prevents the developm ent in fo od s tu ffs o f ra n cidity or other deterioration due to oxidation but does not include substances added t o fo od s t uffs fo r pu r po s e s other than antioxidation which nevertheless have an antioxidant action;. go o d m an u f a c tu r i n g practice (GMP) means lim ited to such a maximum level that the product c on c e rn e d w i ll n ot b e d el e t er i ously affected or its com pliance with legal requirem ents disturbed;. a nd p r e s er v at i v e m e a ns any substance which inhibits, retards or arrests fermentation, acidification or o th er de c om p os i t io n of foodstuffs but does not include PRESERVATIVES such as com mon salt (sodium c hl o r id e ) , s u ga r (s u cr o se) lactic acid, vinegar, alcohol or potable spirits, herbs, hop extract, spices a nd e ss e nt i a l o i l s.

3 ( 2) (a) A ny pe r s on s ha l l b e gu i lt y of a n o ffen c e i f he s el l s a n y foodstuffwhich contains a p re s e rv a t iv e , e x ce p t t h a t e a ch foo d st u ff s pecified in column I of Annex A or any such fo od s tu ff wh i ch i s i n te n de d to b e d i lu t ed or reconstituted before consumption, when d il u t ed o r reconstituted in accordance with the instructions on the label, m ay, subject to the p ro v i si o ns o f s u br e g ulation (2)(b), contain any one ofthe PRESERVATIVES specified opposite t o i t in c ol u m n I I, in a proportion not exceeding the num ber of mg/kg or m g/1, as the case m ay be , sp e ci fi e d i n c o l um n III. The PRESERVATIVES sulphur dioxide, benzoic acid, sorbic a ci d an d pr o pi o n ic a ci d m a y a l s o b e u s ed i n t h e fo rm of their calcium, sodium or p ot a s si u m s a lt s ex p re s s ed as sulphur dioxide (SO 2), benzoic acid (C 6H 3 C OOH), sorbic 1. a ci d ( C H 3 C H = C H CH = CH C OOH) and propionic acid (CH 3 C H2 C OOH), as the c as e m a y b e.

4 ( b) W h e r e t h e u s e o f t w o o r m o re p re s e rv a t iv e s i n a fo odstuff is allowed in Annex A, a m ix t ur e t he r eo f, if c om p at i bl e , may be used, provided the sum ofthe fractions obtained w he n t h e a m o u nt o f each preservative used is divided by the maximum permitted am ount o f s u ch p re s e rv a t iv e wh en u se d al o ne d oe s no t ex c ee d on e . (c) A p r e se r va t i ve s ha l l n o t c o nt a i n . (i ) m or e th a n 3 m g / kg of a r se n i c;. ( i i) m or e th a n 1 0 m g /k g o f l ea d ;. ( i ii ) m or e t ha n 50 m g /kg of copper and zinc taken together (the zinc content, however, s ha l l no t b e hi g he r t ha n 2 5 m g / kg ) ;o r ( i v) a ny o th e r s u bs t a nc e s h a rmful to hum an health, subject always, however, to any e xc e p ti o ns i m p l ic it in the specific criteria laid down in Annex C . Where S pecific C ri t e ri a of P ur i t y a r e l a i d d ow n i n An n ex C , t he s e s h a ll a pp l y.

5 ( 3) (a) S ub j ec t t o t h e p r ovisions of the REGULATIONS governing (a) wine, other fermented beverages a nd s pi r i ts a nd ( b) foodstuffs for infants, young children and children, no person shall sell a ny foo d st u ff c o nt a i ning an antioxidant, except that each foodstuff specified in colum n I of A nn e x B or a ny su c h fo od s t uff wh i c h i s intended to be diluted or reconstituted before c on s um p ti o n , w he n di l ut e d o r r econstituted in accordance with the instructions on the l a be l , m a y, s ub j ec t to t he p ro v i si o ns o f s u br e gu l a ti o n ( 3 ) (b ) , contain any ofthe a nt i o xi d an t s specified opposite to it in colum n II, in a proportion not exceeding the number o f m i ll i g ra m s p e r k i lo g r am or p er l it r e sp e ci fie d i n co l um n I I I . ( b) W h e r e t h e u s e o f t w o or more ANTIOXIDANTS in a foodstuff is allowed in Annex B , a m ixture t he r e of, i f c o m p a ti b l e, m a y be used, provided the sum ofthe fractions obtained when the a m o u nt o f e a ch a nt i ox i d an t us ed is divided by the maximum permitted amount of such a nt i o xi d an t , wh en u se d al o ne d oe s no t ex c ee d on e.

6 (c) A n a nt i o xi d a nt s ha l l n o t c o nt a i n . (i ) m or e th a n 3 m g / kg of a r se n i c ( i i) m or e th a n 1 0 m g /k g o f l ea d ;. ( i ii ) m or e th a n 5 0 m g /k g o f c op p er a nd zi n c t a k en t og e th er (the zinc content, h ow e ve r , s h a ll n ot b e h i gh e r t h an 2 5 m g/ k g) ; or ( i v) a ny o th e r s u bs t a nc e s h a rm ful t o h u m a n h e a lt h . ( 4) F oo d st u ffs p re p a re d in p ar t fr o m foodstuffs in which no preservative or antioxidant is perm itted, a nd i n p a rt fr om fo o ds t u ffs i n which a preservative or ANTIOXIDANTS is perm itted, shall not contain m or e pr e se r v at i v e o r a n t io x id a nt t h an r es u lt s fro m t h e a d di tion of the foodstuff in which a p re s e rv a t iv e or a nt i ox i d an t is p er m it t e d. ( 5) E ve r y p a ck a ge c on t a in i ng a pr e se r v at i v e or antioxidant intended to be used in food shall bear a l a be l st a t in g c l e ar ly its com position and, in the case of sulphur dioxide com pounds, the percentage o f s u l ph u r d i ox i de wh i c h t h e c o nt e nt s wi l l y i e ld.

7 ( 6) N o p er s o n s h al l ad v er tise, sell or use as a preservative or antioxidant for foodstuffs any preservative o r a n ti o x id a nt w hi c h i s no t sp e ci fi ed i n c o lum n II ofeither Annex A or B , as the case m ay be. ( 7) W h e r e t h e p r oc e ss o f s m oking is applied or where a sm oke solution is added, the sm oke or sm oke s ol u t io n s s h al l be d er i v ed from wood or ligneous vegetable m atter in the natural state. S m oke or s m o k e s o lu t i on s d e r iv e d fr o m wo o d o f ligneous vegetable matter which has been im pregnated, 2. c ol o u re d , g u m m ed , painted, coated or treated in any manner liable to import substances harm ful to h um a n h ea l t h a r e n o t p e rm i ss i b le . R eg u la t i on 5 o f th e re g u la t i on s u n de r t he r epealed F ood, Drugs and Disinfectants Act, 1929 (Act 13 of 1 92 9 ), p ub l i sh e d u n de r Go ve r n m e n t N otice 575 of 28 M arch 1930, as amended, is hereby repealed with e ffe c t fr o m t h e d at e o f co m in g in t o e ffec t of t he p ro v i si o ns o f t h i s n ot i c e.

8 ANNEXURE A. III. I II. Q ua ntit y pe r mit t e d F oo ds tuf f P re s e rv a t iv e mg/kg or mg / . All foodstuffs where applicable.. Lysozyme.. 6 00. Coffee extract (or coffee and chicory extract), liquid.. Methul-p-hy droxy benzoate.. 1 00 0. Propy l-p-hy droxy benzoate.. 1 00 0. Sorbic acid.. 6 00. Coffee extract, solid.. Su lphur dioxide.. 5 00. D es s er ts : Su lphur dioxide.. 5 00. Refrigerated.. Non-refrigerated table jelly .. Sorbic acid.. 1 00 0. Benzo ic acid .. 4 00. Desserts, refrigerated.. Sorbic acid.. 4 00. Dietary supplements .. Sorbic acid.. 1 00 0. P ar ahydroxybenzoic acid and E ss e n ce s an d colour solutions for its salts .. * GM P. household use.. Benzo ic acid .. 1 00 0. Parahy droxy benzoic acid, me- Flour confectionery .. thyl and propyl esters.. 1 00 0. Propionic acid.. 1 00 0. Sodium metabisulphite .. 1 00 ( c alc u la te d a s sulphur d iox id e). Fr uit: Sorbic acid.. 1 00 0. Cry s tallised glac or cured fruit and candied peel.

9 D rie d fr u it, in cluding raisins and Su lphur dioxide.. 1 00. sultanas.. Su lphur dioxide.. 2 00 0. Sorbic acid.. 6 00. 3. III. I II. Q ua ntit y pe r mit t e d F oo ds tuf f P re s e rv a t iv e mg/kg or mg / . Fresh fruit, prepared.. Benzo ic acid .. 6 00. Sorbic acid.. 6 00. Su lphur dioxide.. 5 00. Fresh fruit pulp.. Benzo ic acid .. 6 00. Pimaricin.. 5. Sorbic acid.. 6 00. Su lphur dioxide.. 1 50 0. Glazed fruit.. Sorbic acid.. 4 00. Gelatin, edible.. Su lphur dioxide.. 1 00 0. J a m a nd ma r m ela d e: Artificially sweetened jam substitutes Benzo ic acid .. 4 00. Sorbic acid.. 4 00. Su lphur dioxide.. 40. Jam, fruit preservesand jellies.. Su lphur dioxide.. 40. Benzo ic acid .. 4 00. Parahy droxy benzoic acid, me- thyl and propyl esters.. 400. Sorbic acid.. 4 00. Su lphur dioxide.. 40. Citrus marmalade.. Sorbic acid.. 2 50. Benzo ic acid .. 1 00 0. Margarine and other edible fat and oil Benzo ic acid .. 1 00 0. emulsions.

10 Sorbic acid.. 1 00 0. M ar in e f o od : Caviar (sturgeon eggs) and other fish eggs, not smoked.. Hexamethy lenetetramine .. 1 000 when product is marketed Fish pastes.. Benzo ic acid .. 5 00. Sorbic acid.. 5 00. Methy l-p-hy droxy benzoate.. 1 00 0. Propy l-p-hy droxy benzoate.. 1 00 0. Pimaricin.. 6. Fish r oe and spawn which has been Benzo ic acid .. 7 50. cooked, curedand/or smoked.. Pimaricin.. 6. Fish sausages.. Benzo ic acid .. 7 00. Pimaricin.. 6 to b e a p plie d to the outer in ed ib le c as in g o n ly Su lphur dioxide.. 4 50. Fish, smoked and dried.. Benzo ic acid .. 2 00. Sorbic acid.. 6 00. Fresh fish.. Benzo ic acid .. 1 00. Sorbic acid.. G MP. M anufactured fish products, with the Benzo ic acid .. 7 00. e xception of frozen fish, salted snoek Pimaricin.. 6. and canned fish products.. Su lphur dioxide.. 4 50. Marinated fish and fish products to be Benzo ic acid .. 1 00 0. kept under refrigeration.. Ethy l 4-hy droxy benzoate.