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, Olha Timofieieva, 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Landesanstalt fr Landwirtschaft und Gartenbau向德国国家主管部门提交了一份修改大茴香/大茴香中活性物质aclonifen现有最大残留限量(MRL)的请求。为支持该请求而提交的数据被认为足以得出有关作物的MRL建议。在有效定量限为0.01 mg/kg的情况下,已有足够的分析方法来控制所考虑的植物基质中阿克隆尼芬的残留。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阿克隆尼芬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 aclonifen in anise/aniseed
In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Landesanstalt für Landwirtschaft und Gartenbau submitted a request to the competent national authority in Germany to modify the existing maximum residue level (MRL) for the active substance aclonifen in anise/aniseed. The data submitted in support of the request were found to be sufficient to derive an MRL proposal for the crop of interest. Adequate analytical methods for enforcement are available to control the residues of aclonifen in the plant matrix under consideration at the validated limit of quantification (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 aclonifen 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.