GB 15195-1994 Maximum residue limits of diflubenzuron in food
Basic Information
Standard ID:
GB 15195-1994
Standard Name: Maximum residue limits of diflubenzuron in food
Chinese Name:
食品中灭幼脲最大残留限量标准
Standard category:National Standard (GB)
state:Abolished
Date of Release1994-08-10
Date of Implementation:1994-08-01
Date of Expiration:2005-10-01
standard classification number
Standard ICS number:Food Technology >> 67.040 Food Comprehensive
Standard Classification Number:Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene
Publication information
publishing house:China Standards Press
ISBN:155066.1-11383
Publication date:2004-07-30
other information
Review date:2004-10-14
Drafting unit:Jilin Provincial Health and Anti-epidemic Station
Focal point unit:Ministry of Health
Publishing department:Ministry of Health of the People's Republic of China
Introduction to standards:
This standard specifies the maximum residue limit of chlorfenapyr (chlorfenapyr No. 3, thiourea No. 1) in raw grains and vegetables permitted for use in the country. This standard applies to raw grains and vegetables that have been treated with chlorfenapyr. GB 15195-1994 Maximum residue limit standard for chlorfenapyr in food GB15195-1994 Standard download decompression password: www.bzxz.net
Some standard content:
National Standard of the People's Republic of China
Maximum residue limits of mieyoflmio in foods Subject content and scope of applicationbzxZ.net
GB 15195-94
This standard specifies the maximum residue limits of mieyoflmio (Mieyoflmio No. 3, Su No. 1) in raw grains and vegetables permitted for use by the state. This standard applies to raw grains and vegetables that have been treated with mieyoflmio. 2
Maximum residue limits
The following table shows the maximum residue limits:
Additional instructions:
This standard was proposed by the Health Supervision Department of the Ministry of Health. Maximum residue limits, mg/kz
This standard was drafted by the Jilin Provincial Health and Epidemic Prevention Station and the Tonghua Chemical Industry Research Institute. The main drafters of this standard are Sun Wenli, Li Hongjun, Wang Dianxiang, Guo Run and Zhou Wenxia. This standard is interpreted by the Ministry of Health's Food Hygiene Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health. Approved by the Ministry of Health of the People's Republic of China on 1994-08~10 602
Implementation on 1994-08-10
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