European Food Safety Authority (EFSA), Sofia Batista Leite, Giulia Bellisai, Giovanni Bernasconi, Marco Binaglia, Irene Castellan, Anna Federica Castoldi, Arianna Chiusolo, Mathilde Colas, Federica Crivellente, Monica Del Aguila, Lucien Ferreira, Frederique Istace, Anna Lanzoni, Renata Leuschner, Jochem Louisse, Iris Mangas, Silvia Mazzega, Andrea Mioč, Martina Panzarea, Juan Manuel Parra Morte, Simone Rizzuto, Marta Szot, Manuela Tiramani, Alessia Verani
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引用次数: 0
Abstract
In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Corteva submitted a request to the competent national authority in Sweden to modify the existing maximum residue levels (MRLs) for the active substance propyzamide in oilseed rape, mustard seeds, gold of pleasure seeds, linseeds, sesame seeds, hemp seeds, borage seeds and honey. The data submitted in support of the request were found to be sufficient to derive MRL proposals for all the crops under assessment. Adequate analytical methods for enforcement are available to control the residues of propyzamide in plant matrices and honey at the validated limit of quantification (LOQ) of 0.01 and 0.05 mg/kg, respectively. Based on the risk assessment results, EFSA concluded that the short-term and long-term intake of residues resulting from the use of propyzamide according to the reported agricultural practices is unlikely to present a risk to consumer health.
根据法规(EC) No 396/2005第6条,申请人Corteva向瑞典国家主管部门提交了一份请求,要求修改活性物质丙酰胺在油菜、芥菜籽、亚麻籽、芝麻籽、大麻籽、硼砂籽和蜂蜜中的现有最大残留限量(MRLs)。为支持这一请求而提交的数据被认为足以得出所评估的所有作物的最大限量建议。在植物基质和蜂蜜中丙酰胺残留量的有效定量限(LOQ)分别为0.01和0.05 mg/kg时,有足够的分析方法可以强制控制。根据风险评估结果,欧洲食品安全局得出结论,根据报告的农业做法,短期和长期摄入丙酰胺使用残留物不太可能对消费者健康构成风险。
期刊介绍:
The EFSA Journal covers methods of risk assessment, reports on data collected, and risk assessments in the individual areas of plant health, plant protection products and their residues, genetically modified organisms, additives and products or substances used in animal feed, animal health and welfare, biological hazards including BSE/TSE, contaminants in the food chain, food contact materials, enzymes, flavourings and processing aids, food additives and nutrient sources added to food, dietetic products, nutrition and allergies.