(Unofficial) (Mr. Boonchai Somboonsuk) Secretary-General of Food and Drug Administration

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1 (Unofficial) Announcement of the Food and Drug Administration Re: Analysis of Foods Due to the differences of test methods for technical analysis of foods and having an innovation of test methods as international trends, it is necessary to prescribe test methods for chemical, microbiological, physical, and bio-molecular analysis, the Food and Drug Administration issues announcements as follows: Clause 1 Announcement of Thai Food and Drug Administration, Re: Analysis of Foods dated 18 th October B.E (2012) shall be repealed. Clause 2 Chemical, microbiological, physical and bio-molecular analysis shall be followed as specified in an annex of this Announcement. This is from now and onwards. Announced on 10 th October B.E (2014) (Signed) Boonchai Somboonsuk (Mr. Boonchai Somboonsuk) Secretary-General of Food and Drug Administration Note: This English version of the notification is translated to meet the need of the non-thai speaking people. n case of any discrepancy between the Thai original and the English translation, the former will take priority.

2 Annex Announcement of the Food and Drug Administration Re: Analysis of Foods 1. Chemical food analysis 1.1 Cow s Milk Ready-to-consume Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) milk AOAC 99a1.20 (Raw milk has been Fat SO 1211 / DF 1: 2010 Gravimetry (Roese- pass through pasteurization or Total solid SO 6731 / DF 21:2010 Gravimetry, drying at other processes) Milk solid non fat SO 6731/DF 21: 2010 and SO Calculation from total 1211 / DF 1:2010 solids and fat Milk powder Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) Fat SO 1736 / DF 9: 2008 Gravimetry (Roese- Unsweetened Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) condensed milk Fat SO 1737 / DF 13: 2008 Gravimetry (Roese- Total solid SO 6731 / DF 21:2010 Gravimetry, drying at Sweetened condensed milk Milk solid non fat SO 6731/DF 21: 2010 and SO 1737 / DF 13:2008 Calculation from total solids and fat Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) Total solid SO 6734/ DF 15:2010 Gravimetry, drying at Fat SO 1737 / DF 13: 2008 Gravimetry (Roese- Filled milk powder Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) Fat SO 1736 / DF 9: 2008 Gravimetry (Roese- Filled milk Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) Fat SO 1211 / DF 1: 2010 Gravimetry (Roese- Total solid SO 6731 / DF 21:2010 Gravimetry, drying at

3 Milk solid non fat SO 6731/DF 21: 2010 and SO Calculation from total 1211 / DF 1:2010 solids and fat Unsweetened Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) condensed filled milk Fat SO 1737 / DF 13: 2008 Gravimetry (Roese- Total solid SO 6731 / DF 21:2010 Gravimetry, drying at Sweetened condensed filled milk Milk solid non fat SO 6731:1989 and SO 1737 / DF 13:2008 Calculation from total solids and fat Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) V Fat SO 1736 / DF 9: 2008 Gravimetry (Roese- Total solid SO 6734:2010 / DF 15:2010 Gravimetry, drying at 1.2 Cheese Cheese Fat SO 1735: 2004 / DF 5: 2004 Gravimetry (Schmidt-Bondzynski- Ratzlaff) Total solid SO 5534: 2004 / DF4: 2004 Gravimetry, drying at Fat (on dry basis) SO 1735: 2004 / DF 5: 2004 Calculation from total SO 5534: 2004 / DF 4: 2004 solids and fat 1.3 Cream Cream Fat SO 2450 / DF 16: 2008 Gravimetry (Roese- Total solid SO 6731 / DF 21: 2010 Gravimetry, drying at

4 1.4 Fermented milk Fermented milk Protein SO /2 / DF20-1/2:2001 Titrimetry (Kjeldahl) Fat SO 1211 / DF 1: 2010 Gravimetry (Roese- 1.5 Tea Tea leaves Moisture AOAC Gravimetry Total ash AOAC A Gravimetry Water soluble ash AOAC B Gravimetry Hot water extract AOAC Gravimetry 1.6 Coffee Roasted coffee Total ash AOAC A Gravimetry Water soluble ash AOAC B Gravimetry Ground Roasted coffee and nstant coffee Moisture AOAC Gravimetry 1.7 Beverages in Sealed Container Cocoa powder Moisture AOAC Gravimetry Ready-to-drink beverage made from vegetable and fruits Beverages in Sealed Container Ethanol SO 2448: 1998 Distillation and titration Critic acid AOAC HPLC 1.8 Water Drinking water in sealed container, ice, natural mineral water, water used in food processing, and others ph value APHA 2012 (4500-H + B) Electrochemistry Total solid APHA 2012 (2540 B) Gravimetry Total hardness APHA 2012 (2340 C) Titration Fluoride, Chloride, APHA 2012 (4110 B) on Chromatograph Nitrate, and Sulphate Lead APHA 2012 (3113 B) AAS (graphite) ron, Cadmium, Chromium, Copper, Manganese, Zinc, Nickel, and Silver APHA 2012 (3111 B) AAS (flame) Arsenic APHA 2012 (3114 C) AAS (hydride)

5 1.9 Oil and Fat Edible oil and fat Acid value AOCS Cd 3d-63 Titration Reused cooking oil Polar compounds AOCS Cd Column chromatography 1.10 Meat and meat products Meat and meat products Nitrates and/or Nitrites EN : 2005 HPLC 1.11 ce-cream ce-cream Fat AOAC Gravimetry (Röese Protein AOAC Kjeldahl method Total solid AOAC Gravimetry Moisture 1.12 Sweetener All types of food Acesulfame K EN 12856: HPLC Aspartame All types of food Cyclamate EN 12857: HPLC All types of food Saccharine EN 12856: HPLC 1.13 Nutrients All types of food Total dietary fiber AOAC Enzymatic - Gravimetry 1.14 Prescribing standards of Contaminated Substances All types of food Lead, Cadmium, NMKL 139 (1991) AAS after dry ashing Copper, Zinc, and ron AOAC Tin AOAC Flame AAS (Codex-Adopted-AOAC method) Arsenic (calculated as AOAC AAS after generation of total arsenic ) (Codex-Adopted-AOAC method) metal hydride Mercury AOAC AAS (cold vapor) Maize, peanut Aflatoxins (B 1, B 2, G 1, G 2 ) AOAC mmunoaffinity column (Aflatest)

6 Remark * Type of method (1) Type (Defining methods) means a method which determines a value that can only be arrived at in terms of the method per se and serves by definition as the only method for establishing the accepted value of the item measured. (2) Type (Reference methods) means a method designated Reference Method where Type methods do not apply. t should be selected from Type methods (as defined below). t should be recommended for use in cases of dispute and for calibration purposes. (3) Type (Alternative methods) means a method which meets the criteria required by the Department of Medical Science, Ministry of Public Health (4) Type V (Tentative method) means a method which has been used traditionally or else has been recently introduced but for which the criteria required for have not yet been determined. 2. Microbiological food analysis Type of food tems of analysis Method of analysis Principle All types of food Total viable count BAM 2001, chapter 3 Pour plate Coliform BAM 2002, chapter 4 MPN Fecal coliform Pour plate E.coli Detection Vibrio parahaemolyticus BAM 2004, chapter 9 MPN Vibrio parahaemolyticus SO/TS : 2007 Detection Vibrio cholerae and Vibrio parahaemolyticus Yeast and Mold BAM 2001, chapter 18 Pour plate AOAC 2005: Spread plate Petri film Clostridium botulinum BAM 2001, chapter 17 Detection Shigella spp. SO 21567: 2004 Detection APHA (Water and waste water) 2005 Lactic acid bacteria SO 15214: 1998 Pour plate Water activity (Aw) AOAC 2005: B (a) Conductivity AOAC 2005: B (c) Dew point Beverages Total viable count BAM 2001, chapter 3 Pour plate Yeast and Mold BAM 2001, chapter 18 Pour plate Water and ice Total viable count APHA (Water and waste water) 2005 Coliform APHA (Water and waste water) 2005 MPN E.coli Vibrio cholerae APHA (Water and waste water) 2005 Detection Shigella spp. SO 21567: 2004 Detection APHA (Water and waste water) 2005 Law acid canned food Microorganisms can grow at 35 C Microorganisms can grow at 55 C BAM 2001, chapter 21A Detection

7 Type of food tems of analysis Method of analysis Principle Acid canned food Acidophilic or acidtolerant BAM 2001, chapter 21A Detection bacteria can grow at 30 C Acidophilic or acidtolerant bacteria can grow at 55 C 3. Physical food analysis Vegetable canned food Net weight and drained weight AOAC Gravimetry Remark * Type of method (1) Type (Defining methods) means a method which determines a value that can only be arrived at in terms of the method per se and serves by definition as the only method for establishing the accepted value of the item measured. (2) Type (Reference methods) means a method designated Reference Method where Type methods do not apply. t should be selected from Type methods (as defined below). t should be recommended for use in cases of dispute and for calibration purposes. (3) Type (Alternative methods) means a method which meets the criteria required by the Department of Medical Science, Ministry of Public Health (4) Type V (Tentative method) means a method which has been used traditionally or else has been recently introduced but for which the criteria required for have not yet been determined. 4. Bimolecular food analysis Type of food tems of analysis Method of analysis Principle All types of food consisting of GMO crops, except edible oil passed through any process and Food Seasonings derived from the Hydrolysis or Fermentation of Soy Bean Protein Qualitative GMOs Screening test - CaMV35S promoter - NOS-terminator - ntp - lectin - Chloroplast trna - nvertase - hmg SO 21569: 2005 and SO 21571: 2005 PCR

(Unofficial) (Mr. Pradit Sinthawanarong) Minister of Public Health

(Unofficial) (Mr. Pradit Sinthawanarong) Minister of Public Health (Unofficial) Notification of the Ministry of Public Health (No.364) B.E.2556 (2013) Re: Standards for Pathogenic Microorganisms in Food --------------------------------------------------- It deems appropriate