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Disclaimer
This is an unofficial document provided by Translation Department of Foodmate (www.foodmate.com/trans/), as an information service organization to support non-Chinese companies.
This document shall only be used as a reference. In case of any discrepancy between the English and Chinese versions, the original Chinese version shall prevail.
You may not disclose this document to any third party without the written permission of Foodmate.
For further technical issues, please contact us: trans@foodmate.net.
Foreword
This standard replaces GB 8537-2008 “Drinking natural mineral water”.
Compared with GB 8537-2008, the major changes of this standard are as follows:
――the water source requirements have been revised;
――the sensory requirements have been revised;
――the boundary indicators have been revised;
――the limit indicators have been revised;
――the microbiological limits have been revised;
――some requirements in “Marking” have been deleted.
 



National food safety standard
Drinking natural mineral water
1 Scope
This standard applies to drinking natural mineral water.
2 Terms and Definitions
2.1 Drinking natural mineral water
It refers to the water gushing naturally from the deep underground or collected by well drilling, containing a certain amount of minerals, trace elements or other components, which has not been polluted in a certain area and for which preventive measures have been taken to prevent pollution; under normal circumstances, its dynamic indicators including chemical composition, flow rate, water temperature, etc. are relatively stable within the fluctuation range of natural cycle.
2.1.1 Naturally carbonated natural mineral water
It refers to the natural mineral water which is allowed to remove the unstable components by the methods including aeration, decantation, filtration, etc. in the processing technology and allowed to recycle and be filled with carbon dioxide from the same source on the premise of not changing the basic characteristics and major component contents of source water of the drinking natural mineral water, and after packaging, which spontaneously and visibly gives off carbon dioxide from the same source causing bubbling under normal conditions of temperature and pressure.
2.1.2 Carbonated natural mineral water
It refers to the natural mineral water bubbling after being filled with food additive carbon dioxide which is allowed to remove the unstable components by the methods including aeration, decantation, filtration, etc. in the processing technology on the premise of not changing the basic characteristics and major component contents of source water of the drinking natural mineral water.
2.1.3 Non-carbonated natural mineral water
It refers to the natural mineral water which is allowed to remove the unstable components by the methods including aeration, decantation, filtration, etc. in the processing technology on the premise of not changing the basic characteristics and major component contents of source water of the drinking natural mineral water, and after packaging, whose free carbon dioxide content does not excess that required for keeping the hydrogen carbonate salts dissolved in the water.
2.1.4 Decarbonated natural mineral water
It refers to the natural mineral water which is allowed to remove the unstable components and the carbon dioxide in the water by the methods including aeration, decantation, filtration, etc. in the processing technology on the premise of not changing the basic characteristics and major component contents of source water of the drinking natural mineral water, and after packaging, which does not spontaneously and visibly give off carbon dioxide under normal conditions of temperature and pressure.
3 Technical Requirements
3.1 Raw material requirements
Source water gushes naturally from the deep underground or is collected by well drilling. The hygiene protection of water source and water quality monitoring of source water shall be performed according to GB 19304, the water quality monitoring items shall comply with the provisions of 3.3 (excluding manganese and oxygen consumption), 3.4 and 3.5.
3.2 Sensory requirements
Sensory requirements shall comply with the provisions of Table 1.
Table 1 Sensory requirements




Items


Requirements


Test methods




Chromaticity/degree


≤


10 (no other abnormal colors)


GB 8538




Turbidity/NTU


≤


1




Taste and odor


 


With characteristic taste of mineral water, no foreign taste and foreign odor.




State


 


A very small amount of natural mineral salt precipitates are allowable and with no visible foreign matters by normal vision.




3.3 Physicochemical indicators
3.3.1 Boundary indicators
One (or more than one) indicator of boundary indicators shall comply with the provisions of Table 2.
Table 2 Boundary indicators




Items


Requirements


Test methods




Lithium/(mg/L)


≥


0.20


GB 8538




Strontium/(mg/L)


≥


0.20 (when the content is 0.20 mg/L ~ 0.40 mg/L, the temperature of the source water shall be above 25 ℃)




Zinc/(mg/L)


≥


0.20




Metasilicic acid/(mg/L)


≥


25.0 (when the content is 25.0 mg/L ~ 30.0 mg/L, the temperature of the source water shall be above 25 ℃)




Selenium/(mg/L)


≥


0.01




Free carbon dioxide/(mg/L)


≥


250




Total dissolved solids/(mg/L)


≥


1000




3.3.2 Limit indicators
Limit indicators shall comply with the provisions of Table 3.
Table 3 Limit indicators




Items


Indicators


Test methods




Selenium/(mg/L)


0.05


GB 8538




Antimony/(mg/L)


0.005




Copper/(mg/L)


1.0




Barium/(mg/L)


0.7




Total chromium/(mg/L)


0.05




Manganese/(mg/L)


0.4




Nickel/(mg/L)


0.02




Argentum/(mg/L)


0.05




Bromate/(mg/L)


0.01




Borate (as B)/(mg/L)


5




Fluoride (as F-)/(mg/L)


1.5




Oxygen consumption (as O2)/(mg/L)


2.0




Volatile phenol (as phenol)/(mg/L)


0.002




Cyanide (as CN-)/(mg/L)


0.010




Mineral oil/(mg/L)


0.05




Anion synthetic detergent/(mg/L)


0.3




226Radium radioactivity/(Bq/L)


1.1




Total β radioactivity/(Bq/L)


 


1.50




3.4 Maximum levels of contaminants
Maximum levels of contaminants shall comply with the provisions of GB 2762.
3.5 Microbiological limits
Microbiological limits shall comply with the provisions of Table 4.
Table 4 Microbiological limits




Items


Sampling plan a and limits


Test methods




n


c


m




Coliforms/(MPN/100 mL) b


5


0


0


GB 8538




Streptococcus faecails/(CFU/250 mL)


5


0


0




Pseudomanas aeruginosa/(CFU/250 mL)


5


0


0




Clostridium perfringens/(CFU/50 mL)


5


0


0




a The sampling and treatment of the sample shall be performed according to GB 4789.1.
b When filter membrane method is adopted, the unit of coliforms item is CFU/100 mL.




3.6 Food additives
The use of food additives shall comply with the provisions of GB 2760.
4 Others
4.1 The packaging shall be performed near the water source point, and it is prohibited to use the containers to transport the source water to different places for filling.
4.2 In addition to complying with the provisions of GB 7718, the labeling of prepackaged product shall also comply with the following requirements:
a) the water source point of natural mineral water shall be labeled;
b) the qualified boundary indicators, total dissolved solids and the content range of main cations (K+, Na+, Ca2+, Mg2+) of the product shall be labeled.
c) when the fluorine content is greater than 1.0 mg/L, the words “fluorine-containing” shall be labeled.
Disclaimer
This is an unofficial document provided by Translation Department of Foodmate (www.foodmate.com/trans/), as an information service organization to support non-Chinese companies.
This document shall only be used as a reference. In case of any discrepancy between the English and Chinese versions, the original Chinese version shall prevail.
You may not disclose this document to any third party without the written permission of Foodmate.
For further technical issues, please contact us: trans@foodmate.net.
 
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