Foodlaw-Reading Dr David Jukes, The University of Reading, UK
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Food Law News - EU - 2019

Council Minutes, 24 September 2019

CONTAMINANTS - Council discussions: Maximum levels of erucic acid and hydrocyanic acid in certain foodstuffs and of citrinin in food supplements based on rice fermented with red yeast Monascus purpureus

The following are two extracts from the Minutes of the Transport Council meeting on the 24 September 2019:

Maximum levels of erucic acid and hydrocyanic acid in certain foodstuffs

The Council decided not to oppose the adoption of a Commission regulation amending and correcting regulation (EC) no 1881/2006 as regards maximum levels of erucic acid and hydrocyanic acid in certain foodstuffs. (11256/19 ADD 1)

The regulation amends the annex to regulation (EC) no 1881/2006 by setting the maximum level of erucic acid, including erucic acid bound in fat, as follows:

• in vegetable oils and fats placed on the market for the final consumer or for use as an ingredient in food, with the exception of camelina oil, mustard oil and borage oil - 20.0 g/kg
• in camelina oil, mustard oil and borage oil - 50.0 g/kg
• in mustard (condiment) - 35.0 g/kg

The regulation also amends the annex to regulation (EC) no 1881/2006 by setting the maximum level of hydrocyanic acid, including hydrocyanic acid bound in cyanogenic glycosides, in unprocessed whole, ground, milled, cracked, chopped apricot kernels placed on the market for the final consumer at 20.0 mg/kg.

Maximum levels of citrinin in food supplements based on rice fermented with red yeast Monascus purpureus

The Council decided not to oppose the adoption of a Commission regulation amending regulation (EC) no 1881/2006 as regards maximum levels of citrinin in food supplements based on rice fermented with red yeast Monascus purpureus. (11213/19 ADD1)

The regulation amends the annex to regulation (EC) no 1881/2006 by setting the maximum levels of citrinin in food supplements based on rice fermented with red yeast Monascus purpureus at 100 µg/kg.