Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2

Autor: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Karl‐Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Romualdo Benigni, Mona‐Lise Binderup, Leon Brimer, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Gerard Mulder, Agneta Oskarsson, Camilla Svendsen, Jan vanBenthem, Maria Anastassiadou, Maria Carfì, Wim Mennes
Přispěvatelé: Veritati - Repositório Institucional da Universidade Católica Portuguesa, ToxAlim (ToxAlim), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Ecole d'Ingénieurs de Purpan (INPT - EI Purpan), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA)
Jazyk: angličtina
Rok vydání: 2018
Předmět:
food.ingredient
Food contact materials
040301 veterinary sciences
Daily intake
Veterinary (miscellaneous)
[SDV]Life Sciences [q-bio]
63rd meeting
Pyridine
Group evaluation
Quinoline
Plant Science
TP1-1185
010501 environmental sciences
medicine.disease_cause
Pyrrole
01 natural sciences
Microbiology
Expert committee
0403 veterinary science
chemistry.chemical_compound
food
SDG 3 - Good Health and Well-being
FGE.24Rev2
Medicine
Organic chemistry
TX341-641
JECFA
0105 earth and related environmental sciences
FGE.77
Food Ingredients and Packaging
business.industry
Nutrition. Foods and food supply
Food additive
Chemical technology
04 agricultural and veterinary sciences
pyridine
pyrrole
quinoline
Scientific Opinion
chemistry
Animal Science and Zoology
Parasitology
business
Genotoxicity
Food Science
Zdroj: EFSA Journal 4 (16), 1 p.. (2018)
EFSA Journal
EFSA Journal, European Food Safety Authority, 2018, 16 (4), 1 p. ⟨10.2903/j.efsa.2018.5226⟩
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
EFSA Journal, Vol 16, Iss 4, Pp n/a-n/a (2018)
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2018, ' Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2 ', E F S A Journal, vol. 16, no. 4, e05226 . https://doi.org/10.2903/j.efsa.2018.5226
ISSN: 2314-9396
DOI: 10.2903/j.efsa.2018.5226⟩
Popis: International audience; The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 22 pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting). The revision of this consideration is made since additional genotoxicity data have become available for 6-methylquinoline [FL-no: 14.042]. The genotoxicity data available rule out the concern with respect to genotoxicity and accordingly the substance is evaluated through the Procedure. For all 22 substances [FL-no: 13.134, 14.001, 14.004, 14.007, 14.030, 14.038, 14.039, 14.041, 14.042, 14.045, 14.046, 14.047, 14.058, 14.059, 14.060, 14.061, 14.065, 14.066, 14.068, 14.071, 14.072 and 14.164] considered in this Flavouring Group Evaluation (FGE), the Panel agrees with the JECFA conclusion, 'No safety concern at estimated levels of intake as flavouring substances' based on the Maximised Survey-derived Daily Intake (MSDI) approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been evaluated, and the information is considered adequate for all the substances. For the following substances [FL-no: 13.134, 14.001, 14.030, 14.041, 14.042, 14.058, 14.072], the Industry has submitted use levels for normal and maximum use. For the remaining 15 substances, use levels are needed to calculate the modified Theoretical Added Maximum Daily Intakes (mTAMDIs) in order to identify those flavouring substances that need more refined exposure assessment and to finalise the evaluation.
Databáze: OpenAIRE
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