Modification of the existing maximum residue level for metalaxyl-M in honey

IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY EFSA Journal Pub Date : 2025-03-11 DOI:10.2903/j.efsa.2025.9296
European Food Safety Authority (EFSA), G. Bellisai, G. Bernasconi, L. Carrasco Cabrera, I. Castellan, M. del Aguila, L. Ferreira, L. Greco, S. Jarrah, R. Leuschner, A. Mioč, S. Nave, H. Reich, S. Ruocco, A. P. Scarlato, A. Simonati, M. Szot, A. Theobald, O. Timofieieva, M. Tiramani, A. Verani, E. Zioga
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Abstract

In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Ascenza Agro S.A. submitted a request to the competent national authority in France to modify the existing maximum residue level (MRL) for the active substance metalaxyl-M in honey. The data submitted in support of the request were found to be sufficient to derive MRL proposal for honey. Adequate analytical methods for enforcement are available to control the residues of metalaxyl-M in honey matrix 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 expected in honey resulting from the existing uses of metalaxyl-M on melliferous crops reported by the Applicant is unlikely to present a risk to consumer health.

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对蜂蜜中甲乙基- m最大残留量的修改
根据法规(EC) No 396/2005第6条,申请人Ascenza Agro S.A.向法国国家主管部门提交了一份请求,要求修改蜂蜜中活性物质甲乙基- m的现有最大残留限量(MRL)。所提交的支持该请求的数据被认为足以得出蜂蜜的MRL建议。在有效的定量限(LOQ)为0.01 mg/kg时,有足够的分析方法来控制蜂蜜基质中甲酰基- m的残留。根据风险评估结果,欧洲食品安全局得出结论,申请人报告的甲氨甲酯- m在蜜源作物上的现有使用所导致的蜂蜜中预期的短期和长期残留摄入不太可能对消费者健康构成风险。
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来源期刊
EFSA Journal
EFSA Journal Veterinary-Veterinary (miscellaneous)
CiteScore
5.20
自引率
21.20%
发文量
422
审稿时长
5 weeks
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.
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