Mycotoxins - EC permitted levels
Mycotoxins - EC permitted levels
There has been a further meeting of the Commission Working Group on Agricultural Contaminants which considered issues relating to harmonised ochratoxin A (OA) controls and aflatoxins in spices.
Ochratoxin A (OA) - Preliminary information on consumption levels in the EU had been assembled which indicates that cereals were responsible for more than 50 percent of total OA exposure. Other significant sources appear to be red wine, coffee and beer. There was some concern about chocolate which has a relatively high level of consumption in the UK. Member States still appeared to accept the principle that regulatory limits should only be set for commodities which contribute significantly to total OA exposure. Discussion will continue at the next meeting on 3 February.
Aflatoxin in spices -- Information on contamination level in spices had become available from the EC's co-ordinated control programme. A decision on regulatory limits had been deferred pending these results. The available results for nutmeg, chilli powder, pepper and paprika powder indicate that for most products significant proportions are contaminated in excess of 10 ppb. The Commission still feels that it is likely to have a majority in favour of a regulatory limit and will make a formal proposal, but some Member States were concerned that regulation may be an excessive response to the problem since spices contribute such a small proportion of aflatoxins exposure. Discussion will continue.
Other items discussed included:
Import measures for Iranian pistachios - a report is due shortly on the EC's mission to Iran and it is likely to be discussed at the February meeting of the Standing Committee on Foodstuffs.
Some results are available on aflatoxin levels in cereals for trade and the implications are being assessed.
Two minor errors have been notified in the published version of Directive 98/53/EC.
