Codex: Total Aflatoxins in Ready to Eat Peanuts, Call for Data
The latest annual session of the Codex Committee on Contaminants in Foods (CCCF) agreed to establish an electronic working group (EWG) led by India to establish maximum levels (MLS) for total aflatoxins in ready to eat peanuts for consideration in the next CCCF meeting in 2022.
On July 20, 2021, the World Health Organization (WHO) issued a call for data on total aflatoxins in ready-to-eat peanuts for the EWG. Data should cover the last 10 years.
Submissions should be sent in via the GEMS/Food database before October 15, 2021. This should allow time for data analysis and drafting of the paper by the EWG.
More information
On July 20, 2021, the World Health Organization (WHO) issued a call for data on total aflatoxins in ready-to-eat peanuts for the EWG. Data should cover the last 10 years.
Submissions should be sent in via the GEMS/Food database before October 15, 2021. This should allow time for data analysis and drafting of the paper by the EWG.
More information
EU: New ML for Cadmium
As previously announced, the European Commission has set new maximum levels of cadmium in tree nuts and peanuts.
Maximum level (mg/kg wet weight):
- Tree nuts, except pine nuts: 0.20
- Pine nuts: 0.30
- Peanuts: 0.20
This Regulation will enter into force on August 31, 2021. Foodstuffs that were lawfully placed on the market before the entry into force may remain on the market until February 28, 2022.
Commission Regulation (EU) 2021/1323 of 10 August 2021 amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in certain foodstuffs
EFSA: Food Additives Re-evaluation
The European Food Safety Authority (EFSA) has been requested by the European Commission (EC) to provide an updated scientific opinion as regards the safety of the food additives sulphur dioxide–sulphites (E 220–228).
Specifically, the EC asked EFSA to re-evaluate the database and the temporary group ADI (Acceptable Daily Intake) for the food additives sulphur dioxide (E 220), sodium sulphite (E 221), sodium bisulphite (E 222), sodium metabisulphite (E 223), potassium metabisulphite (E 224), calcium sulphite (E 226), calcium bisulphite (E 227) and potassium bisulphite (E 228), as well as to refine the exposure assessment for them, taking into account the latest data submitted by business operators.
EFSA’s scientific opinion should be delivered by February 2022.
Specifically, the EC asked EFSA to re-evaluate the database and the temporary group ADI (Acceptable Daily Intake) for the food additives sulphur dioxide (E 220), sodium sulphite (E 221), sodium bisulphite (E 222), sodium metabisulphite (E 223), potassium metabisulphite (E 224), calcium sulphite (E 226), calcium bisulphite (E 227) and potassium bisulphite (E 228), as well as to refine the exposure assessment for them, taking into account the latest data submitted by business operators.
EFSA’s scientific opinion should be delivered by February 2022.
FAO: Guidance for Preventing Transmission of COVID-19
The Food and Agriculture Organization of the United Nations (FAO) published the COVID-19: Guidance for preventing transmission of COVID-19 within Food Businesses.
Updated with new evidence, this guidance highlights additional measures that food businesses and authorities regulating the sector can take to protect workers from person-to-person spread of COVID-19. The guidelines are to help ensure that the integrity of the food chain is maintained and adequate, and safe food supplies are available for consumers.
While COVID-19 may pose an occupational safety risk for workers in any type of business or industry where individuals work in close proximity to one another, coronavirus itself is not considered a direct food safety hazard.
Updated with new evidence, this guidance highlights additional measures that food businesses and authorities regulating the sector can take to protect workers from person-to-person spread of COVID-19. The guidelines are to help ensure that the integrity of the food chain is maintained and adequate, and safe food supplies are available for consumers.
While COVID-19 may pose an occupational safety risk for workers in any type of business or industry where individuals work in close proximity to one another, coronavirus itself is not considered a direct food safety hazard.
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