澳新食品标准法典-2.3.1-水果及蔬菜(Fruit and Vegetables)

Standard 2.3.1 Fruit and Vegetables
 

 

Purpose

This Standard provides specific definitions for fruit and vegetables, which include nuts, spices, herbs, fungi, legumes and seeds based on processing categories in Standard 1.3.1 for the purpose of providing specific additive permissions.

Table of Provisions

1             Interpretation

2             Composition

Clauses

1             Interpretation

In this Code –

fruit and vegetables means fruit, vegetables, nuts, spices, herbs, fungi, legumes and seeds.

surface treated fruit and vegetables means fruit and vegetables harvested, washed and treated with permitted processing aids and food additives.

2             Composition

Fruit and vegetables in brine, oil, vinegar or water, other than commercially canned fruit and vegetables, must not have a pH greater than 4.6.