Brazil Customs Rules: What Foods You Can Bring In

Travelers entering Brazil must adhere to strict sanitary regulations enforced by the Ministry of Agriculture. While some food items are permitted, others require specific sanitary authorizations to prevent the introduction of pests and diseases. The rules apply regardless of whether the product is in its original, sealed packaging.

Key prohibited items requiring authorization include fresh cheeses, fresh fruits, and derivatives of pork meat (excluding canned goods). The primary concern is the potential introduction of serious diseases, such as African Swine Fever. This viral disease is fatal to pigs and currently exists in over 50 countries, including Spain, but is absent in Brazil. To enter the country, pork meat must have international sanitary certification issued by the official services of the country of origin. In some cases, a Prior Import Authorization is also required, and the product must be for personal use, not commercial purposes.

Products that do not comply with these regulations are subject to seizure and destruction. The Ministry specifies two methods for disposal: autoclaving (subjecting the product to 133°C and 3 bar pressure for 20 minutes) and incineration. These procedures are the responsibility of the airport administrator. Additionally, the Ministry warns of potential blocks on products from countries with specific disease outbreaks, such as contagious nodular dermatosis.

The Ministry of Agriculture maintains a strict stance on food imports to protect the country's agriculture, livestock, and human health. The agency warns that unauthorized items can introduce pests and diseases that pose significant risks to plantations and animals. A primary concern highlighted by the Ministry is African Swine Fever, a viral disease that is fatal to pigs and currently has no available vaccine or treatment.

Although this disease does not exist in Brazil today, it is present in more than 50 countries across Africa, Europe, Asia, and the Americas. The Ministry specifically noted that Spain, the world's third-largest pork producer, has confirmed cases. Because of this risk, pork meat is only allowed into Brazil with proper authorization. The regulations ensure that the virus does not enter the local swine population, which could have devastating economic and agricultural consequences.

Understanding the distinction between permitted and prohibited items is vital for travelers. The Ministry of Agriculture categorizes items based on their processing level and origin. Even if a product is in a sealed, original package, it may still be restricted if it falls into a high-risk category.

Prohibited (Requires Authorization):

• Mel (Honey): Requires sanitary authorization.
• Cheeses: Specifically cheeses from certain countries. Fresh cheeses are generally restricted.
• Fresh Fruits: All fresh fruits require authorization.
• Pork Derivatives: Fresh or processed pork products (excluding canned items) require authorization due to African Swine Fever risks.

Permitted (With Conditions):

Even for permitted items, the product must be in its original packaging with a label, seal, and no signs of tampering. Examples of generally permitted items include:

• Meats and Fish: Cooked, treated thermally, sterilized, canned, or fried (e.g., sausages, mortadella).
• Dairy: Pasteurized or sterilized milk, cream, butter, yogurt, and cheeses (excluding those from countries with contagious nodular dermatosis, such as France, Italy, and Spain).
• Processed Foods: Cakes, biscuits, waffles, sweets, and roasted salted almonds.
• Beverages: Distilled and fermented drinks, vinegars, and juices.
• Others: Vegetable oils, jams, and industrially sterilized or dried products.

To bring restricted food items into Brazil, travelers must secure the correct documentation. A Sanitary Certification issued by the Official Services of the country of origin is mandatory. In instances where the Ministry deems it necessary, an additional Prior Import Authorization may be requested. A critical requirement is that the imported goods must not be intended for commercial use; they are strictly for personal consumption.

If a traveler attempts to bring in irregular products, they will be confiscated. The Ministry has established specific protocols for the disposal of these items to ensure biosecurity. The destruction process involves two primary methods:

1. Autoclaving: The product is subjected to a temperature of 133°C and a pressure of 3 bar for 20 minutes.
2. Incineration: The product is burned at high temperatures.

These procedures are carried out under the responsibility of the airport administrator. The regulations also allow for other unspecified measures to handle non-compliant goods, though these are not detailed in the public documentation.