T.C.
TARIM ve KÖYİŞLERİ BAKANLIĞI
Koruma ve Kontrol Genel Müdürlüğü
Turkish Food Codex Communiqué on Determining the Maximum Levels of Certain Contaminants in Foodstuffs 
Authorization Law: Turkish Food Codex
The Official Gazette: 23.09.2002/24885
Communication No : 2002/63
Objective
Article 1- The objective of this Communiqué is to determine the maximum levels of certain contaminants that can be found in foodstuffs.
Scope:
Article 2- This Communiqué covers mycotoxinsand bacterial toxins; metals and metalloids and foreign substances and compounds that can be found in foodstuffs.
Legal Basis:
Article 3- This Communiqué has been prepared in accordance with the “Turkish Food Codex Regulation” published in the Official Gazette dated 16/11/1997 and with reiterated No: 23172.
Definitions:
Article 4- In this Communiqué;
Food contaminants: means foreign substances from plant, animal and/or soil origin, residues of drugs, metallic and biological contaminations; plastic materials which are harmful to human health, detergent, disinfectant, residues of radioactive substance and all kinds of undesired substances,
Mycotoxins: means toxic secondary metabolites that are produced in foodstuffs by certain moulds under certain environmental conditions,
Bacterial toxins: means toxic metabolites that are produced in foodstuffs by certain bacteria under certain conditions,
Metals and Metalloids: means chemical inorganic substances that can be found in the natural structure of foodstuffs or can contaminate the food by different means such as environment, technological processes and packaging materials,
Foreign substance and compounds: means foreign substances found in foodstuffs that are from plant, animal and/or soil origin as well as all kinds of undesired chemical substance and compounds.
General Provisions:
Article 5- The general provisions on contaminants are as follows:
a) The levels of contaminants in foodstuffs stated in the annex must not exceed the limits indicated in this annex at the time the foodstuffs are presented to market.
b) The maximum levels indicated in the annexes apply to the edible parts of foodstuffs.
c) On condition that the following provisions are taken into consideration for dried, diluted, processed foodstuffs or foodstuffs composed of more than one ingredient, excluding the products stated in paragraph (f) of this article, the maximum levels indicated in the annexes are applied. These provisions are applied where no specific limit has been determined for dried, diluted, processed foodstuff or foodstuff in the form of a mixture.
1- Changes in the concentration of the contaminants as a result of the drying or dilution process,
2- Changes in the concentration of the contaminants as a result of processing
3- Relative rates of ingredients in the product
4- Analytical limit of amount determined.
d) Taking into consideration the changes that may occur in the concentration of the contaminants as a result of the drying or dilution processes and relative rates of ingredients in the product, the maximum levels indicated in the annexes are also applied to baby and infant foods.
e) Unless otherwise specified in sub-paragraph no. 2 of paragraph (g) of this article, products that are inappropriate with regard to the maximum levels indicated in the annexes cannot be used as food ingredients in compound foodstuffs.
f) Unless a certain limit has not been determined for fatty dried (dehydrated) fruits, fatty seeds (grains), dried fruits and processed foods produced from these as well as cereals or processed cereal products offered for direct consumption or used as a food ingredient, the maximum levels indicated in this annex are also applied for the processed form of these products.
g) The following processes related to the mycotoxin levels in products stated in TABLE-1, ANNEX -1 have been prohibited.
1) Mixing of products that are conformable with the maximum levels in ANNEX-1 with products that exceed these levels; or mixing of products that will undergo a sorting or other physical process with products offered for direct human consumption or products that are a food ingredient.
2) Using hazelnut, peanut and other fatty dry fruits, fatty seeds (grains), fig and other dried fruits intended to be offered for direct consumption or to be used as an ingredient in the production of a foodstuff, as well as using processed foods produced from the above-mentioned, cereal and cereal products and products that are not suitable to the maximum levels in milk, as an ingredient in the production of another foodstuff,
3) Detoxification of the products by chemical processes
h) Maximum limits of metal and metalloids that can be found in foodstuffs must conform to the values stated in ANNEX-2.
ı) Maximum limits of foreign substance compounds that can be found in foodstuffs must conform to the values stated in ANNEX-3.
Methods of Sampling and Analysis:
Article 6- In order to control the limits stated in TABLE-1,ANNEX-1 sampling and analyzing should be performed according to the “Turkish Food Codex-Communiqué on Methods of Sampling and Analysis for the Official Controls of the Maximum Levels of Certain Contaminantsin Foodstuffs”. Sampling from products stated in the other annexes in the context of this Communiqué should be performed in conformity with “Methods of Sampling and Analysis” of the Turkish Food Codex Regulation. Samples should be analyzed according to internationally accepted methods.
Registration and Inspection:
Article 7- Establishments that produce and sell the products covered in this Communiqué must conform to the provisions of this Communiqué during registry and authorization, importation, control and inspection. Establishments that do not conform to these provisions will be subject to legal action according to the Decree Law no. 560, dated 24/6/1995 on The Production, Consumption and Inspection of Food.
Inspection :
Article 8- The provisions of this Communiqué are inspected by the Ministry of Agriculture and Rural Affairs according to the provisions of the Decree Law no. 560, dated 24/6/1995 on The Production, Consumption and Inspection of Food.
Enforcement :
Article 9- This Communiqué enters into force on the date of publication
Execution :
Article 10- This Communiqué is executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.
ANNEX-1
MICROBIAL TOXINS
TABLE -1 Maximum Levels of Mycotoxin in Foodstuffs
| Foodstuff | Maximum levels (ppb) | ||||
| Aflatoxin | Ocratoxin A | Patulin | |||
| B1 | B1+B2+G1+G2 | M1 | |||
| Hazelnut, peanut, and other fatty dryfruits, fatty seeds (grains), fig, grape and other dried fruits, and processed foods produced from these | 5 | 10 | |||
| Cereals (including black wheat-fagopyrum sp.) and cereal products | 2 | 4 | |||
| Milk | 0,05 | ||||
| Milk powder | 0,5 | ||||
| Cheese | 0,25 | ||||
| Infant formulae and follow-on formulae (milk-based) | 0,05 | ||||
| Baby formulaes and baby foods | 1 | 2 | |||
| Spices | 5 | 10 | |||
| Other foodstuffs* | 5 | 10 | |||
| Unprocessed cereal grains (including black wheat and paddy) | 5 | ||||
| All products obtained from cereals (processed cereal-based products and cereal grains offered for direct human consumption ) | 3 | ||||
| Dried grape | 10 | ||||
| Apple juice, and drinks and vinegars that contain apple juice** | 50 | ||||
Table-2 Maximum Levels of Bacterial Toxin in Foodstuffs
| Bacterial Toxins | Foodstuff | Maximum Level(µg/kg) | Explanation |
| Staphylococcus Enterotoxins | All foodstuffs * | Not determined | ELISA test |
| Botulin | All foodstuffs * | Not determined | ELISA or a method that provides equivalent accuracy |
* Risky foods likely to contain.
** For concentrated products, examined in final product prepared according to its instructions
ANNEX-2
METALS AND METALLOIDS
| Substance | Foodstuff | Maximum acceptable value (mg/kg) | Explanation |
| Aluminium | Pastry products, biscuits Beer Light (soft) beer |
15 2 2 |
|
| Arsenic | Sodium chloride (salt) | 0.1 | |
| Fruit juice, nectar, syrups | 0.2 | ||
| Vermouth | 0.2 | ||
| Wine | 0.2 | ||
| Soft drinks (non-alcoholic beverages) | 0.1 | ||
| Cocoa butter confectionery | 0.5 | ||
| Solid and liquid fats (including animal fat and cooking fat ) | 0.1 | ||
| Cocoa butter | 0.5 | ||
| Margarine | 0.1 | ||
| Minarin | 0.1 | ||
| Composite and stuffed chocolate | 1 | ||
| Cocoa powder and cocoa powder sugar mixtures | 1 | ||
| Chocolate | 0.5 | ||
| Sugars (White sugar, powdered sugar,dextrose, lactose, fructose) | 1 | ||
| Glucose syrup | 1 | ||
| Vinegar | 1 | ||
| Molluscs | 1 | ||
| Crustaceans | 1 | ||
| Fish | 1 | ||
| Mayonnaise | 0.1 | ||
| Copper | Drinks | 25 | Total copper, iron, zinc (out of 1 lt. 100% alcohol) |
| Cocoa butter confectionery | 15 | ||
| Grapejuice | 5 | ||
| Fruit juices, fruit syrups and nectars | 5 | ||
| Non-alcoholic vermouth | 5 | ||
| Soft drinks | 2 | ||
| Sugars (White sugar, powdered sugar, dextrose monohydrate, dextrose, lactose, fructose) | 2 | ||
| Glucose syrup | 5 | ||
| Chocolate | 15 | ||
| Composite and stuffed chocolate | 20 | ||
| Cocoa powder and cocoa powder sugar mixture | 50 | ||
| Salt | 2 | ||
| Wine | 1 | ||
| Beer | 0.2 | ||
| Light (soft) beer | 0.2 | ||
| Edible solid and refined liquid fats | 0.1 | ||
| Extra-virgin olive oil and straight vegetable Oils |
0.4 | ||
| Olive oil | 0.1 | ||
| Animal fat | 0.4 | ||
| Clarified butter | 0.05 | ||
| Margarine | 0.1 | ||
| Minarin | 0.1 | ||
| Mayonnaise | 2 | ||
| Vinegar (Cooper+zink) | 10 | ||
| Molluscs | 20 | ||
| Crustaceans | 20 | ||
| Fish | 20 | ||
| Boron | Wine | 80 | |
| Mercury | Fishery products (including molluscs and crustaceans) excluding the ones stated in the paragraph below ; | 0.5 | |
| In the fish below; Angler (lanternfish) (Lophius spp.), Atlantic pike/cat fish (Anarhicdas lupus), Sea-bass (Dicentrarchus labrax), Codfish and similar fish (Molva dipterygia), Large bonito (Sarda sarda), Eel (Anguilla spp.), Emperor (hoplostethus atlanticus), Grenadier (Coryphaenoides rupestris), Turbot-like flat fish (Hippoglossus Hippoglossus), Swordfish-like fish (Makaira spp.), Sea pike(Esox lucius), Large bonito/large mackerel-like fish (Orcynopsis unicolor), Portugese shark (Centroscymnes coelolepis), Thomback ray (Raja spp.), Red gurnard type fish (Sebastes marinus ), S.mentella, S. viviparus), Swordfish (Istiophorus platypterus), Pintail eel (Lepidopus caudatus, Aphanopus carbo), Sharks (all kinds), Mackerel type fish (Lepidocybium flavobrunneum, Ruvettus pretiousus, Gempylus serpens), Steriet (Acipenserspp.), Swordfish (Xiphias gladius), Tunny fish (Thunnus spp. ve Euthynnus spp.) | 1.0 | ||
| Salt | 0.1 | ||
| Fruit juices, nectars and fruit syrups | 0.01 | ||
| Non-alcoholic vermouth | 0.01 | ||
| Soft drinks | 0.005 | ||
| Mushrooms | 0.5 | ||
| Zink Drinks | 25 | Total copper, iron, zinc (out of 1 lt. 100% alcohol) | |
| Non-alcholic (soft) cider | 5 | ||
| Fruit juices, diluted fruit juices, nectars and fruit syrups | 5 | ||
| Non-alcoholic vermouth | 5 | ||
| Wine | 5 | ||
| Soft drinks | 2 | ||
| Molluscs | 50 | ||
| Crustaceans | 50 | ||
| Fish | 50 | ||
| Iron | Drinks | 25 | |
| Edible solid and refined fats | 1.5 | ||
| Preserved (canned) food | 15 | ||
| Olive oil | 3.0 | ||
| Animal fat | 1.5 | ||
| Clarified butter | 0.2 | ||
| Margarine | 1.5 | ||
| Minarin | 1.5 | ||
| Cocoa butter | 2 | ||
| Vinegar | 10 | ||
| Fruit and vegetable juices | 15 | ||
| Extra-virgin olive oil and straight vegetable oil | 5 | ||
| Cadmium | Cadmium for fish meat stated in paragraphs a, b and c; (In case the fish is consumed as a whole, the maximum values will be applied)
a) Live fish (0301), fresh or cooled fish, (0302) (excluding fish fillet and the fish meat stated in group 0304), Frozen fish b) Dried, salted or brined fish, smoked fish that are suitable for human consumption (Whether it be cooked or raw during or prior to the smoking process) fish flours and pellet. c) Canned or marinated fish, caviar and caviar-like products prepared from roe |
0.05 | |
| For the following fish meat: (In case the fish is consumed as a whole, the maximum values will be applied) Sole (Dicologoglossa cuneata), Eel (Anguilla anguilla), European anchovy (Engraulis encrasicholus) Louvar (Luvarus imperialis), Scad (Trachurus trachurus), Mullet (Mugil labrosus labrosus), Two banded bream (Diplodus vulgaris), Pilchard (Sardina pilchardus), Pilchard species (Sardine spp.), Large bonito (Sarda sarda), Thunny fish (Thunnus and Euthynnus species), |
0.5 | ||
| In all crustaceans excluding brown crab meat and the head and thorax meat of lobster and similar large crustaceans (Nephropidae and Palinuridae); | 0.5 | ||
| In Double-shelled molluscs; | 1.0 | ||
| In Cuttlefish; (Cephalopods with the innards removed) |
1.0 | ||
| Salt | 0.5 | ||
| Cereals(excluding bran, embryo, wheatgrain and rice) | 0.1 | ||
| Bran, embryo, wheat grain and rice | 0.2 | ||
| Non-alcoholic (soft) vermouth | 0.03 | ||
| Soft drinks | 0.01 | ||
| Wine | 0.01 | ||
| Meats | 0.05 | ||
| Sheep, beef, pork and liver of poultry | 0.5 | ||
| Sheep, beef, pork and kidneys of poultry | 1.0 | ||
| Fibred vegetables, fresh herbs, celery family and cultured mushroom | 0.2 | ||
| Vegetables and Fruits (excluding fibred vegetables, fresh herbs, cultured mushroom, stemmed vegetables, rooted vegetables and potatoe) | 0.05 | ||
| Stemmed vegetables excluding celery, rooted vegetables and peeled potatoe | 0.1 | ||
| Soya bean | 0.2 | ||
| Peanut | 0.2 | ||
| Fruit juices, nectars, syrups | 0.03 | ||
| Fruits | 0.05 | ||
| Tin | Canned meat broth | 150 | |
| Canned foodstuffs | 250 | ||
| Frozen fruits and vegetables | 250 | ||
| Fruit juices | 200 | ||
| All foodstuffs* | 200 | ||
| Cobalt | Beers | 0.2 | |
| Light beers | 0.2 | ||
| Lead | Milk** | 0.02 | |
| Milkpowder | 0.2 | ||
| Baby Foods and baby formulas | 0.02 | ||
| Follow-on foods and follow-on formulas | 0.02 | ||
| Salt 2 | 2 | ||
| Wine | 0.2 | ||
| Soft cider | 0.2 | ||
| For fish meat stated in paragraphs a, b and c; (In case the fish is consumed as a whole, the maximum values will be applied) a) Live fish (0301), fresh or cooled fish (0302) (excluding fish fillet and fish meats stated in group 0304), Frozen fish (0303), (excluding fish fillet and fish meats stated in group 0304), Fresh, cooled or frozen fillet or other fish meats (may be minced) (0304); b) Dried, salted or brined fish, smoked fish that are suitable for human consumption (Whether it be cooked or raw during or prior to the smoking process) fish flours and pellet. c) Canned or marinated fish, caviar and caviar-like products prepared from roe |
0.2 | ||
| For the following fish meats : 0.4 (In case the fish is consumed as a whole, the maximum values will be applied) Sole (Dicologoglossa cuneata), Eel (Anguilla anguilla), Spotted sea bass (Dicentrarchus punctatus), Scad (Trachurus trachurus), Mullet (Mugil labrosus labrosus), Two banded bream (Diplodus vulgaris), Grunt (Pomadasys benneti) Pilchard (Sardina pilchardus) Pilchard-like species (Sardine spp.) Large bonito (Sarda sarda), Thunny fish (Thunnus ve Euthynnus türleri) |
0.4 | ||
| In all crustaceans excluding brown crab; | 0.5 | ||
| Double-shelled molluscs; | 1.5 | ||
| Cuttlefish; (Cephalopods with their innards removed) | 1.0 | ||
| Fruit juices, nectars and concentrates supplied for direct consumption | 0.05 | ||
| Lemon juice | 1.0 | ||
| Non- alcoholic (soft) vermouth | 0.2 | ||
| Soft drinks | 0.1 | ||
| Solid and liquid fats (including milk fat) | 0.1 | ||
| Edible iced products | 0.2 | ||
| Wild mushroom | 1 | ||
| Frozen fruits and vegetables | 1 | ||
| Fruits (excluding grapelike and small fruits) | 0.1 | ||
| Grapelike and small fruits | 0.4 | ||
| Canned food | 1 | ||
| Cereals including black wheat broadbean family | 0.2 | ||
| Vegetables and peeled potatoe (excluding cabbage, fibred vegetables and cultured mushrooms and fresh herbs) | 0.1 | ||
| Cabbage, fibred vegetables and cultured mushroom | 0.3 | ||
| Vinegar | 1 | ||
| Mayonnaise | 0.1 | ||
| Edible offal | 0.5 | ||
| Meats | 0.1 | ||
| Cultured mushroom | 0.5 | ||
| Spices | 3 | ||
| Spicy herbs (Parsley, cress etc.) | 0.5 | ||
| Cocoa butter and confectioneries | 1 | ||
| Powdered cocoa | 1 | ||
| Cocoa butter | 0.5 | ||
| Chocolate | 1 | ||
| Glucose syrup | 0.5 | ||
| Sugars (White sugar, powdered sugar, dextrose, lactose, fructose) | 0.5 | ||
| Animal fats, cooking fats, | 0.1 | ||
| Beef bouillon | 1.0 | ||
| Canned meat broth | 0.5 | ||
| Monochloropropan-1,2-diol (3-MCPD) | Hydrolized vegetable protein*** | 0.02 | |
| Soya sauce*** | 0.02 | ||
| Nickel | Edible liquid fats | 0.2 | |
| Margarines | 0.2 | ||
| Minarin | 0.2 | ||
| Beers | 0.1 | ||
| Light beers | 0.1 |
* Foods likely to contain
** Suitable concentration factor should be applied for dairy products
***The maximum limit given applies to liquid products that contain 40% dry matter, where the maximum limit in dry matter corresponds to a value of 0.05 mg/kg. The maximum limit should be adjusted to run parallel with the amount of dry matter.
ANNEX-3
FOREIGN SUBSTANCES AND COMPOUNDS
| Substance | Foodstuff | Maximum acceptable value (mg/kg) | Explanation |
| Aromatic and aliphatic hydrocarbons | Hazelnut, walnut and similar fruits | 10 | Caused by packaging material (jute sack) |
| Benzo(a)pyrene | Mushrooms | 0.05 | Out of dry matter |
| Dry yeast | 0.05 | Out of dry matter | |
| Plant infusions | 0.05 | Out of dry matter | |
| Tea | 0.05 | Out of dry matter | |
| Solid and liquid fats | 0.01 | Out of dry matter | |
| Margarines | 0.01 | Out of dry matter | |
| Minarins | 0.01 | Out of dry matter | |
| Fish products | 0.01 | Smoked | |
| Grapelike fruits | 0.001 | Caused by the environment | |
| Cereals | 0.001 | Caused by the environment | |
| Cheese | 0.001 | Caused by the environment | |
| Hard seeded fruits | 0.001 | Caused by the environment | |
| Soft seeded fruits | 0.001 | Caused by the environment | |
| Vegetables | 0.001 | Caused by the environment | |
| Products containing meat | 0.001 | Smoked | |
| Cereal products | 0.001 | Caused by the environment | |
| Bromine | Wine | 1 | |
| Butanol-1 | All foodstuffs | Excluding liquors, aromatic sources obtained from natural aroma | |
| Butanol-2 | All foodstuffs | 1 | Excluding liquors, aromatic sources obtained from natural aroma |
| Dyethil ether | All foodstuffs | 2 | Excluding liquors, aromatic sources obtained from natural aroma |
| Dichloro-1,2-propanol-2 | Liquid spices | 0.05 | |
| Dichlorome thane | Tea | 5 | Raw extract over dry matter, resulting from caffein extraction |
| Coffee | 2 | Raw extract over dry matter, resulting from caffein extraction | |
| All foodstuffs | 0.02 | Carried over from aromatic substances | |
| Diglucoside malvidol | Wine | 15 | Wine hybrids |
| Wine hybrids | Coffee | 20 | Raw extract, resulting from caffein extraction |
| Ethyl-methyl- keton | Tea | 20 | By fractionation of fatty substances |
| Solid and liquid fats | 5 | By fractionation of fatty substances | |
| Margarines | 5 | By fractionation of fatty substances | |
| Minarins | 5 | By fractionation of fatty substances | |
| All foodstuffs | 1 | Carried over from natural aromatic substances | |
| Erusic acid | All solid and liquid fats | 5% | Calculated out of total fatty acid content |
| Foodstuffs containing over 5% of added fat | 5% | Calculated out of total fatty acid content | |
| Other foodstuffs | 10% | Calculated out of total fatty acid content | |
| Fluoride | Wine | 1 | |
| Hexane | Soya based products | 30 | |
| Fat-free foodstuffs that contain flour and protein | 10 | ||
| Cocoa butter | 5 | Solvent decomposing of fatty substances | |
| Fat-free cereal grains | 5 | Solvent decomposing of fatty substances | |
| Solid and liquid fats | 5 | Solvent extraction decomposing of fatty substances | |
| Margarines | 5 | Solvent extraction decomposing of fatty substances | |
| Minarins | 5 | Solvent extraction decomposing of fatty substances | |
| All foodstuffs | 1 | (Foodstuffs apart from the ones stated above) | |
| Hydrocarbons | All foodstuffs | 0.05 | Caused by the environment |
| Hallogens | |||
| Histamine | Fish Tuna fish family, Mackerel and Sardine that belong to Engraulidae, Scobridae and Clupeidae family |
100* | Degradation indicator |
| Wines | 10 | ||
| Chloro-3-propandiol 1.2 |
Liquid spices | 10 | |
| Methyl asetate | Coffee | 20 | |
| Tea | 20 | ||
| Sacharose | 1 | ||
| All foodstuffs | 1 | ||
| Methylpropanol- 1 | All foodstuffs | 1 | Drinks, excluding natural aromatic resources |
| Nitrate | Lettuce | 3500 | |
| Follow-on baby formulas | 250 | ||
| Baby food | 40 | ||
| Other baby and child | 400 | ||
| Foods | |||
| Spinach | 3000 | ||
| Red beet juice | 2500 | ||
| Fennel | 2000 | ||
| Chinese cabbage | 1500 | ||
| (Brassica pekinesis) | |||
| Spinach | 2000 | Canned or frozen | |
| Cabbage | |||
| (Brassica oleracea L.) | 875 | ||
| Herb cheese | 40 | ||
| Cheese | 10 | ||
| Nitrite | Baby food | 0.1 | |
| Polychlorobiphenyls** | Fish liver | 2 | |
| Roe | 3 | ||
| Meats | 0.2 | Out of fatty substance | |
| Shelled fishery products | 2 | ||
| Thorny-skinned | 2 | ||
| Molluscs | 2 | ||
| Fish | 2 | ||
| Milk and dairy products | 0.1 | Out of fatty substance | |
| Egg | 0.2 | Whole | |
| Other baby and child Food | 0.1 | ||
| Foodstuffs with vegetables | 0.1 | ||
| Infant food and formulaes | |||
| Follow-on foods and formulaes | 0.012 | ||
| Propanol-1 | All foodstuffs | 1 | Resulting from natural aromatic substances, excluding drinks |
| Propanol-2 | All foodstuffs | 10 | Excluding drinks |
| Cyclohexane | All foodstuffs | 1 | Resulting from aromatic substances |
| Cyanide | Hard seeded Fruit drinks (liquors) | 100 | Total HCN (hidrogen cyanide) (in 1 lt. of 100% alcohol) |
| Sulphate | Wine | 2000 | Calculated out of K2SO4 |
| Tetrachloroethylene | Animal fats, Pork meat Poultry Olive oil Prina oil |
0.2 0.2 0.2 0.1 0.1 |
|
| Volatile nitrosamines | Beers | 0.0005 | Total |
* The average of 9 sample units should not exceed 100, it may be more than 100 ppm and less than 200 ppm in two samples. It should not exceed 200 ppm in any samples.
** Total of 28,52,101,118,138,153,180 PCBs