Page 25 - FoodFocusThailand No.238 January-February 2026

SPECIAL
SPECIAL TALK BY FDA TALK BY FDA

PART 2

BE AWARE OF THE LAW!

FDA SETS QUALITY STANDARDS

FOR JAMS, JELLIES, AND MARMALADES

After the Food and Drug Administration (FDA) published a summary of the key points from the first part of the
Notification in Food Focus Thailand magazine, December 2025 issue, this second part presents additional
important details from the Ministry of Public Health Notification (No. 455) B.E. 2568 (2025) regarding “Jams,
Jellies, and Marmalades.” This section focuses on product qualities and standards, such as criteria for
contaminants and pathogenic microorganisms, the use of food additives, and labeling requirements. The aim
is to enable entrepreneurs to correctly comply with the relevant regulations, as follows:

5. Quality or Safety Standard Requirements produced by microorganisms, such as bacterial toxins (e.g.,
5.1 Contaminant levels must not exceed the maximum Staphylococcus enterotoxin, Botulinum toxin) and mycotoxins
limits specified in the Notification of the Ministry of Public (toxins produced by fungi). For mycotoxins, reference should
Health regarding Standards for Contaminants in Food, which be made to the Notification of the Ministry of Public Health
currently refers to Notification No. 414 B.E. 2563 (2020) issued (No. 414) B.E. 2563 (2020), issued by virtue of the Food Act
by virtue of the Food Act B.E. 2522 (1979). This Notification B.E. 2522 (1979), regarding Standards for Contaminants in
stipulates that: Food. The presence of microbial toxins should be evaluated
- The levels of residual contaminants detected must not based on the risk associated with the raw materials used and
exceed the maximum limits specified in Annex 1 of the said the production process.
Notification. However, it may not be necessary to analyze 5.4 Coliform bacteria shall be found less than 3 per 1
for every contaminant listed, depending on the risk of gram of jam, jelly, or marmalade, determined by the Most
contamination. Probable Number (MPN) method.
- For contaminants not listed in Annex 1, the detected levels 5.5 Yeasts and mold shall not more than 100 colonies
must not exceed the maximum limits established in the Codex per 1 gram of jam, jelly, or marmalade.
General Standard for Contaminants and Toxins in Food and 6. The use of food additives in the production of jams,
Feed (CODEX STAN 193-1995), latest edition. jellies, and marmalades must comply with the Notification
5.2 The types and amounts of pathogenic microorganisms of the Ministry of Public Health regarding Food Additives,
must comply with the requirements specified in the Notification taking into consideration the conditions and requirements for
of the Ministry of Public Health regarding the Prescription of the use of additives under Category 04.1.2.5 — Jam, Jelly,
Quality or Standards, Principles, Conditions, and Methods of and Marmalade. A note of caution applies to certain food
Analysis for Pathogenic Microorganisms in Food. The current additives with multiple functional classes, such as sorbitol,
reference is Notification No. 416 B.E. 2563 (2020), issued which may serve as a bulking agent, humectant, sequestrant,
by virtue of the Food Act B.E. 2522 (1979). The relevant stabilizer, sweetener, or thickener. Currently, according to Note
requirements are summarized as Table 1 (Page 23). TH76, sorbitol is permitted only as a thickener in jam, jelly,
5.3 The product must free of toxic substances released and marmalade products — not as a sweetener or for other
by microorganisms or other toxic substances in quantity which functions. In such cases, the product label must clearly state the
may be hazardous to health. Microbial toxins refer to toxins food additive information in accordance with this requirement.

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