This Draft contains maximum levels of contaminants and toxicants in food and feed. As for nuts and dried fruits, the maximum levels (ML) of mycotoxins are proposed as follows:
| Commodity/Product Name | Maximum level of aflatoxins (μg/kg) (B1+B2+G1+G2) |
|
| RTE | FP | |
| Almonds (whole commodity after removal of shell) | 10 | 15 |
| Brazil nuts (whole commodity) | 10 | 15 |
| Hazelnuts (whole commodity after removal of shell) | 10 | 15 |
| Peanuts (unless specified, seed or kernels, after removal of shell or husk) | – | 15 |
| Pistachios (whole commodity after removal of shell) | 10 | 15 |
| Dried figs (whole commodity) | 10 | – |
| Nuts with exception mentioned (whole commodity) | 4 | 10 |
| Dried fruit, other than dried figs (whole commodity) | 4 | 10 |
| Ochratoxin A (μg/kg) | ||
| Dried vine fruit | 10 | |
| Lead (mg/kg) | ||
| Cranberry (Whole commodity after removal of caps and stems) | 0.2 | |
RTE: ready-to-eat means not intended to undergo an additional processing/treatment that has proven to reduce levels of aflatoxins before being used as ingredient in foodstuffs, otherwise processed or offered for human consumption.
PF: intended for further processing means intended to undergo an additional processing/treatment that has proven to reduce levels of aflatoxins before being used as an ingredient in foodstuffs, otherwise processed or offered for human consumption. Processes that have proven to reduce levels of aflatoxins are shelling, blanching followed by color sorting, and sorting by specific gravity and color (damage). There is some evidence that roasting reduces aflatoxins in pistachios but for other nuts the evidence is still to be supplied.
The deadline for comments is April 9, 2018.
For further information, please contact us at inc@nutfruit.org.