Prevention of Food Adulteration Act : Rules 53-54-55 FDCA

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Prevention of Food Adulteration Act : Rules 53-54-55

53.

Classification of Preservatives.

Preservatives shall be divided into following classes:

(i)	Class I preservative shall be: -
(a)	Common salt
(b)	Sugar
(c)	Dextrose
(d)	Glucose[Syrup]
(e)	3[* * *]
(f)	Spices.
(g)	Vinegar or acetic acid
(h)	Honey.
(i)	* * *
(j)	* * *
(k)	* * *
(l)	Edible vegetable oils]
	6[Addition of Class I preventatives on any food is not restricted, unless otherwise provided in the rules.]

1.	Provided that the article of food to which a class I preservative has been added conforms to the specifications laid down in Appendix 'B'.]
	(ii) Class II preservatives shall be: -
	(a) Benzoic acid including salts thereof, (b) Sulphurous acid including salts thereof, (c) [nitrates or] Nitrates of Sodium or Potassium in respect of food like ham, pickled meat,
2.	(d) Sorbic acid including its sodium, potassium and calcium salts, 3[propionates of calcium or sodium, lactic acid, and acid calcium phosphate.] (e) Nicin. 5[***]
4.	(f) Sodium and calcium propionate.
	(g) Methyl or propyl Parahydroxy-Benzoate.
	(h) Propionic acid, including esters or salt thereof,
	(i) Sodium diacetate, and
	(j) Sodium, potassium and calcium salts of lactic acid.]

54.

Use of more than one Class II preservative prohibited.

No person shall use in or upon a food more than one Class II preservative:
6[Provided that where in column (2) of the table given below Rule 55. The use of more than one preservative has been allowed in the alternative those preservatives may, notwithstanding anything contained in rule 55 be used in combination with one or more alternatives, provided the quantity of each preservative so used does not exceed such number of parts out of those specified for that preservative in column (3) of the aforesaid table as may be worked out on the basis of the proportion in which such preservative are combined.

55.

The use class II preservatives shall be restricted to the following group of foods in concentration not exceeding the proportions given below against each.

Article of food (1)	Preservative (2)	Parts per million (3)
1. Sausages and sausage meat containing raw meat, cereals and condiments	Sulphur dioxide	450
2. Fruit, fruit pulp or juice (not dried) for conversion into jam or crystallized glace or cured fruit or other products : (a) Cherries (b) Strawberries & raspberries (c) Other fruits	-do- Sulphur dioxide -do- -do-	¹[2,000] 2,000] 1,000
3. Fruit juice concentrate	-do-	1,500
4. Dried fruits: (a) Apricots, peaches, apples, pears and other fruits (b) Raisins and sultans	-do- -do-	2,000 750
5. ²[Other non-alcoholic wines squashes, crushes, fruit syrups, cordials, fruit juices and barley water to be used after dilution].	Sulphur dioxide or Benzoic acid	350 600
6. Jam, marmalade, preserve canned cherry and fruit jelly	Sulphur dioxide or Benzoic acid	40 200
7. Crystallised glace or cured fruit (including candied peel)	Sulphur dioxide	150
8. Fruit and fruit pulp not otherwise specified in the schedule	Sulphur dioxide	350
³[9. Plantation white sugar, cube sugar, dextrose, gur or jaggery, misri	Sulphur dioxide	70
9-A Khandsari (Sulphur) and Bura.	-do-	150
9-B Refined sugar	-do-	40]
10. Corn flour and such like starches	-do-	100
11. Corn syrup	-do-	450
²[11-A. Canned Rassogolla (The cans shall be internally lacquered with sulphur-dioxide resistant lacquer)	-do-	100]
12. Gelatine	-do-	³[1,000]
13. Beer	-do-	70
14. Cider	-do-	200
15. Alcoholic wines	-do-	450
16. Sweetened mineral water⁴[and sweetened ready-to-serve beverages]	Sulphur dioxide or Benzoic acid	70 120
17. Brewed ginger beer	Benzoic acid	120
18. Coffee extract	-do-	450
⁵[19. Pickels and chutneys made from fruit or vegetables	⁶[Benzoic acid] or Sulphur dioxide	250 100]
20. tomato and other sauces	⁶[Benzoic acid]	750
21. Cooked picked meat including ham and bacon	¹[Sodium or Potassium nitrite (calculated as sodium niterate) or commercial Saltpetre (calculated as sodium nitrite)	750 200 500]
22. Danish tinned caviar	Benzoic acid	50
23. Dehydrated vegetables	Sulphur dioxide	2,000
²[24. Tomato puree and paste	Benzoic acid	750]
25. Syrups and sharbats	Sulphur dioxide or Benzoic acid	³[350] 600
26. Dried ginger	Sulphur dioxide	2,000
¹[27. Hard boiled sugar confectionery	Sulphur dioxide	350]
28. ⁵[Cheese or processed cheese	⁷[Sorbic acid including its sodium, potassium and calcium salts (calculated as sorbic acid) Nisin	1,000 3,000 12.5]
29. Flour confectionery	⁶[Sorbic acid including Sodium, Potassium and Calcium salts (Calculated as Sorbic acid)]	1,500
30. smoked fish (in wrappers)	Sorbic acid	Only Wrappers may be impregnated with sorbic acid
¹[31. Dry mixes of Rasgollas	Sulphur dioxide	100]
²[32. (a) Soups (other than Canned) (b) Dried soups (c) Dehydrated soup mix when packed in containers other than cans	Sulphur dioxide Sulphur dioxide Sulphur dioxide	150 1,500 1,500
33. Fruits and vegetables, flakes, powder, figs	Sulphur dioxide	600
34. Flour for baked food	Sulphur diacetate or Propionates or Methyl propyl hydroxy Benzoate	2500 3200 500]
³[35. Preserved chapaties	Sorbic acid	1500]
⁴[36. Paneer or Chhana	Sorbic acid and its sodium potassium or calcium salts (calculated as sorbic acid) Or Propionic acid and its sodium or potassium salts (calculated as Propionic acid).]	2000 2000
⁵[37. Fat Spread	Sorbic acid and its sodium, Potassium and calcium salts (Calculated as sorbic acid) or Benzoic acid and its sodium and potassium salts (Calculated as benzoic acid) or both	1000 1000 1000
⁶[38. Jam, Jellies Marmalades, preserves, Crystallised, glazed or candid fruits including candid peels fruits bars	Sorbic Acid and its Calcium\sodium\potassium salts (calculated as sorbic acid)	500
39. Fruit Juice concentrates with preservative for conversion in juices, nectars for ready to serve beverages in bottles\pouches selling through dispenser	-do-	100
40. Fruit juices (tin, bodies or pouches)	-do-	200
41. Nectars, ready-to serve beverages in bottles, pouches or selling through dispensers	-do-	50]
42. Prunes	³[Potassium sorbate (Calculated as Sorbic acid)]	1000