The core index system of the national standard for dehydrated vegetables (based on NY/T 1045-2025 and supporting GB standards)

1、 Moisture content limit

Freeze drying (FD) process: ≤ 6.0%

Hot air drying (AD) and other processes: ≤ 8.0%

Conventional dried vegetables: ≤ 15.0%

The detection method is based on GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food", using atmospheric pressure oven method or rapid moisture analyzer (halogen drying method), with an accuracy of ± 0.2%.

2、 Pollutant limit

|Contaminants | Limit Values | Testing Method Standards|

|Lead (Pb) | ≤ 0.5 mg/kg | GB 5009.12-2017|

|Cadmium (Cd) | ≤ 0.1 mg/kg | GB 5009.15-2014|

|Total arsenic (As) | ≤ 0.5 mg/kg | GB 5009.11-2014|

|Mercury (Hg) | Deleted (original 2014 version limit of 0.01 mg/kg) | -|

Note: The lead limit has been raised from ≤ 0.3 mg/kg in the original NY/T 1045-2014 to ≤ 0.5 mg/kg, consistent with GB 2762-2022 "Limits of Contaminants in Food".

3、 Residual sulfur dioxide

Maximum residual amount: ≤ 0.1 g/kg (100 mg/kg)

Testing method: GB 5009.34-2016 "National Food Safety Standard - Determination of Sulfur Dioxide in Food"

This limit has been significantly tightened compared to the 2014 version (≤ 0.5 g/kg), strengthening the control of sulfur fumigation processing behavior.

4、 Microbial limit (applicable to ready to eat products)

|Microbial indicators | Limit requirements | Testing method standards|

|Total colony count | ≤ 10 ⁴ CFU/g | GB 4789.2-2022|

|Mold and yeast | ≤ 50 CFU/g | GB 4789.15-2022|

|Coliforms | Not detectable (per 10g) | GB 4789.3-2022|

|Salmonella | Not detectable (every 25g) | GB 4789.4-2022|

|Staphylococcus aureus | Not detectable (every 25g) | GB 4789.10-2022|

New "factory inspection" requirements have been added, requiring companies to conduct rapid screening of the total bacterial count and coliform group for each batch of products.

5、 Pesticide residue limit

According to the standard: GB 2763-2026 "National Food Safety Standard - Maximum Residue Limits for Pesticides in Food"

Coverage: Covering 10749 limits of 585 pesticides in dehydrated vegetables, with vegetable related limits accounting for 56.6%

Newly added key pesticide residues: carbofuran, oxytetracycline, fipronil, carbendazim, chlorpyrifos, imidacloprid, etc

Update limits: Comprehensive revision of indicators such as cypermethrin, triazolone, and fungicide, with some changes from "temporary limits" to "official limits"

All tests must be conducted using LC-MS/MS or GC-MS/MS high-sensitivity methods, with a detection limit of 0.001-0.01 mg/kg.

6、 Packaging and labeling requirements

Packaging materials: must comply with NY/T 658 "General Guidelines for Green Food Packaging" and have moisture-proof, light proof, and sealing properties

Label identification:

Must be labeled with the "Green Food" logo (according to the "China Green Food Trademark Logo Design and Use Specification Manual")

Complies with GB 7718 "General Rules for Labeling Prepackaged Foods"

Clearly label: product name, origin of raw materials, processing technology (FD/AD), production date, shelf life, and implementation standard number (NY/T 1045-2025)

7、 Standard for supporting testing methods

|Testing Items | Corresponding National Standards|

|Moisture | GB 5009.3-2016|

|Lead | GB 5009.12-2017|

|Sulfur dioxide | GB 5009.34-2016|

|Total colony count | GB 4789.2-2022|

|Mold and Yeast | GB 4789.15-2022|

|Salmonella | GB 4789.4-2022|

|Staphylococcus aureus | GB 4789.10-2022|

8、 Special Process Standards

GB/T 18526.3-2001 "Radiation Sterilization Process for Dehydrated Vegetables"

Scope of application: Used for controlling microbial contamination, not a substitute for thermal processing

Radiation dose: 4.0-10.0 kGy (⁶⁰ Co gamma rays or electron beams)

Effect: It can effectively kill pathogenic bacteria, with a vitamin C retention rate of over 85%, without affecting sensory quality

Status: Currently valid, revision initiated in 2023, planned to be updated synchronously with NY/T 1045-2025

9、 Regional Industrial Practice (Linyi, Shandong)

As a major producer of dehydrated vegetables in China, over 90% of enterprises in Linyi have fully implemented the NY/T 1045-2025 standard

Local enterprises generally adopt the technology of "online moisture detection+AI visual sorting+blockchain traceability" to achieve full chain compliance control from fields to dining tables

The exported products are mainly sold to Japan, South Korea, the European Union, and North America, all of which meet the local dual standards of pesticide residues and microorganisms

Note: All indicators are based on the current effective standards as of May 9, 2026. GB 2763-2026 has been enforced on March 1, 2026 and is the latest basis.

Linyi Yunpeng Food Co., Ltd. is located in Linyi City, Shandong Province, mainly engaged in the production, research and development, and sales of various dehydrated vegetable products for the Japanese market. The main products include dehydrated garlic, ginger, onions, onions, horseradish, etc.