According to the new regulations the total brine amount of a whole carcass will now be limited to 10%, compared with the previous limit of 8%.
While the brining rate for individual chicken portions previously had no set limitations, they are now restricted to a total brine percentage of 15%.
A further amendment states that product labels must include accurate and true descriptions of all added solutions.
Minister of Agriculture, Forestry and Fisheries, Senzeni Zokwana, advised producers to regularly perform tests to ensure compliance with these regulations. The new regulations will be phased-in over a six month period.