On December 19, 2022, the National Food Commission of Argentina released two drafts to revise the Codex Alimentarius.

The main contents include:

(1) Draft No. e EX-2021-18020713--APN-DLEIAER#ANMAT, adding kéfir yogurt wine standard, the specific content includes product definition (yogurt wine obtained by fermentation and concentration with kéfir as the main raw material), microbial indicators (acidity Bacterial count<106, lactic acid<105, Escherichia coli (n=5, c=0, m=10)<4), pH value 3-4.5, alcohol content (% vol. a20°C)<3, product label regulations Wait;

(2) Draft No. EX-2019-68749661-APN-DERA#ANMAT to revise the beer residue standard, the specific content includes product definition (products squeezed and/or filtered and dried from beer residue), processing technology, quality index requirements (humidity <15%, dietary fiber>35%, protein>4%, ash content 525°C<4.6%), microbial requirements (yeast: n=5, c=2, m= 103 , M=104 , Escherichia coli n= 5, c=1, m=10, M=100, Bacillus cereus n=5, c=1, m=103, M=104, Salmonella cannot be detected).

The feedback period for the above draft is until January 23, 2023.