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Home > News > Food Industry News > The EU proposes to revise the maximum residue limits for propthiazole in garlic, onions and shallots

The EU proposes to revise the maximum residue limits for propthiazole in garlic, onions and shallots

foodmate 2023-01-10

On January 9, 2023, the European Food Safety Authority (EFSA) announced that it intends to revise the maximum residue limit of prothioconazole in garlic, onions and shallots.

 
In accordance with Chapter 6 of Regulation (EC) No 396/2005, Bayer SAS – Crop Science Division submitted an application for the amendment. After evaluation, EFSA concluded that, based on reported agricultural practices, short- and long-term ingestion of residues resulting from the use of propylthiazole is unlikely to pose a risk to consumer health. Some of the original articles are reported below:
 
In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Bayer SAS – Crop Science Division submitted a request to the competent natio nal authority in the Netherlands to modify the existing maximum residue levels (MRLs) for the active substance prothioconazole in garlic, o nions and shallots. The data submitted in support of the request were found to be sufficient to derive MRL proposals for garlic, onion and shallots. Adequate analytical methods for enforcement are available to control the residues of prothioconazole on the commodities under co nsideration at the validated limit of quantification (LOQ) of 0.02 mg/kg. based on the risk assessment results, EFSA concluded that the short-term and long-term intake of residues resulting from the use of prothioco nazole according to the reported agricultural practices is unlikely to present a risk to consumer health. An indicative exposure assessment to triazole derivative metabolites from the intended uses of prothioconazole did not indicate consumer intake concerns.

Disclaimer: ECHEMI reserves the right of final explanation and revision for all the information.

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