Modification of the existing maximum residue level for acetamiprid in honey

IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY EFSA Journal Pub Date : 2025-03-18 DOI:10.2903/j.efsa.2025.9300
EFSA (European Food Safety Authority), 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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Abstract

In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Albaugh Europe Sàrl submitted a request to the competent national authority in Slovenia to modify the existing maximum residue level (MRL) for the active substance acetamiprid in honey. The data submitted in support of the request were found to be sufficient to derive a new MRL proposal for honey. Adequate analytical methods for enforcement are available to control the residues of acetamiprid in honey at the validated limit of quantification (LOQs) of 0.01 and 0.05 mg/kg. Based on the risk assessment results, EFSA concluded that the short-term and long-term intake of acetamiprid residues in honey from existing critical agricultural practices on melliferous crops is unlikely to present a risk to consumer health.

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修改啶虫脒在蜂蜜中的现有最高残留量
根据法规(EC) No 396/2005第6条,申请人Albaugh Europe Sàrl向斯洛文尼亚国家主管当局提交了一份请求,要求修改蜂蜜中活性物质乙酰氨脒的现有最大残留限量(MRL)。提交的支持该请求的数据被认为足以得出新的蜂蜜MRL建议。有足够的分析方法来控制对乙酰咪啶在蜂蜜中的残留,有效的定量限(loq)为0.01和0.05 mg/kg。根据风险评估结果,欧洲食品安全局得出结论,从现有的关键农业做法中,短期和长期摄入蜂蜜中的啶虫脒残留物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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