European Food Safety Authority (EFSA), Giulia Bellisai, Giovanni Bernasconi, Luis Carrasco Cabrera, Irene Castellan, Monica del Aguila, Lucien Ferreira, Luna Greco, Samira Jarrah, Renata Leuschner, Andrea Mioč, Stefanie Nave, Hermine Reich, Silvia Ruocco, Alessia Pia Scarlato, Andrea Simonati, Marta Szot, Anne Theobald, Manuela Tiramani, Alessia Verani, Elena Zioga
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引用次数: 0
摘要
根据法规(EC) No 396/2005第6条,申请人agrokanesho Kabushiki Kaisha向希腊国家主管部门提交了一份请求,要求修改草莓中活性物质水牛酸酯的现有最大残留限量(MRL)。为支持该请求而提交的数据被认为足以根据室内GAP得出草莓的MRL建议。在0.01 mg/kg的定量限下,有足够的分析方法来控制草莓中螨病菌的残留。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,短期和长期摄入因使用水痘菌而产生的残留物不太可能对消费者健康构成风险。
Modification of the existing maximum residue level for acequinocyl in strawberries
In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Agro-Kanesho Kabushiki Kaisha submitted a request to the competent national authority in Greece to modify the existing maximum residue level (MRL) for the active substance acequinocyl in strawberries. The data submitted in support of the request were found to be sufficient to derive an MRL proposal for strawberries based on the indoor GAP. Adequate analytical methods for enforcement are available to control the residues of acequinocyl in strawberries at the validated LOQ of 0.01 mg/kg. Based on the risk assessment results, EFSA concluded that the short-term and long-term intake of residues resulting from the use of acequinocyl according to the reported agricultural practice is unlikely to present a risk to consumer health.
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.