COMMISSION REGULATION (EU) 2015/1933
of 27 October 2015
amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in cocoa fibre, banana chips, food supplements, dried herbs and dried spices
(Text with EEA relevance)
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food (1), and in particular Article 2(3) thereof,
Whereas:
(1) Commission Regulation (EC) No 1881/2006 (2) ts maximum levels for certain contaminants in fo
odstuffs.
(2) According to that Regulation, maximum levels for polycyclic aromatic hydrocarbons (PAHs) must be safe and as
low as reasonably achievable bad upon good manufacturing, drying and agricultural/fishery practices.
(3) Cocoa fibre is a specific cocoa product produced from the shell of the cocoa bean and contains higher levels of
水煮日语PAHs than the cocoa products produced from the cocoa nibs. The cocoa fibre and derived products are intermediate products in the food chain and are ud as an ingredient in the preparation of low calorie, high fibre foods. It is appropriate to establish specific levels of PAHs for cocoa fibre and derived products. Given that the products have a low fat content, it is appropriate to establish the maximum levels on a wet weight basis.
(4) Banana chips are ud in breakfast cereals and confectionery as well as eaten as snacks. High levels of PAHs have
been recently found in banana chips. Tho findings are related to the frying of banana chips in coconut oil.
Therefore it is appropriate to establish maximum levels of PAHs for banana chips. As a first step, due to a lack of sufficient occurrence data, the maximum levels correspond to the maximum levels of coconut oil intended for direct human consumption or u as an ingredient in food. The maximum levels should be reviewed within
2 years taking into account the available occurrence data.
(5) High levels of PAHs have been found in certain food supplements which contain or are derived from botanical
ingredients. The prence of high levels in the food supplements have been linked to the bad drying practices applied to the botanical ingredients. The high levels are avoidable by applying good practices. It is therefore appropriate to establish maximum levels for PAHs in the products which are achievable by applying good drying practices and which ensure a high level of human health protection.
(6) Also food supplements containing or derived from propolis, royal jelly and spirulina have been found to contain
in certain cas high levels of PAHs which have been linked to the application of bad practices. As lower levels can be achieved by applying good practices, it is appropriate to establish maximum levels for PAHs in the products.
(7) High levels of PAHs have also been found in dried herbs and dried spices which are also related to the
application of bad drying practices. Therefore it is appropriate to t maximum levels for PAHs in dried herbs and dried spices. Traditional smoking and processing methods applied to smoked paprika and cardamom result in high levels of PAHs. Given that the consumption of the spices is low and to enable the smoked products to remain on the market, it is appropriate to exempt the spices from the maximum levels.
(1)OJ L 37, 13.2.1993, p. 1.
(2)Commission Regulation (EC) No 1881/2006 of 19 December 2006 tting maximum levels for certain contaminants in foodstuffs
(OJ L 364, 20.12.2006, p. 5).
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(8) A reasonable period should be provided to allow the Member States and food business operators to adapt to theroomate
new requirements t out in this Regulation.
(9) Regulation (EC) No 1881/2006 should therefore be amended accordingly.
(10) The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on
Plants, Animals, Food and Feed,
HAS ADOPTED THIS REGULATION:
Article 1
The Annex to Regulation (EC) No 1881/2006 is amended in accordance with the Annex to this Regul
ation.
Article 2
Foodstuffs, listed in the Annex to this Regulation with the exception of tho mentioned in point 6.1.11, lawfully placed on the market prior to 1 April 2016 may remain on the market after that date until their date of minimum durability or u-by-date.
Article 3
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This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
It shall apply from 1 April 2016 with the exception of the foodstuffs mentioned in point 6.1.11 for which the maximum level is of application from the date of entry into force of this Regulation.
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二是什么意思This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brusls, 27 October 2015.
d day
For the Commission
The President
Jean-Claude JUNCKER
nicholasANNEX
Section 6: ‘Polycyclic aromatic hydrocarbons’ of the Annex to Regulation (EC) No 1881/2006 is amended as follows: (1) point 6.1.2 is replaced by the following:
(2) the following points 6.1.11, 6.1.12, 6.1.13, 6.1.14 and 6.1.15 are added:畏缩不前
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(*) Botanical preparations are preparations obtained from botanicals (e.g. whole, plant parts, fragmented or cut plants) by various process (e.g. pressing, squeezing, extraction, fractionation, distillation, concentration, drying up and fermentation). This definition includes comminuted or powdered plants, plant parts, algae, fungi, lichen, tinctures, extracts, esntial oils (other than the vegetable oils referred to in point 6.1.1), expresd juices and procesd exudates.
(**) The maximum level does not apply to food supplements containing vegetable oils. Vegetable oils ud as an ingredient in food
supplements should comply with the maximum level established in point 6.1.1.’
