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EU revised maximum residue limits for neomycin, dioxins, polychlorinated biphenyls, and sodium phosphate

Recently, the EU issued a number of regulations to amend the maximum residue limits for foods such as neomycin, dioxins, polychlorinated biphenyls, and sodium phosphate.

1. On October 30, the European Union issued Regulation (EU) No 1056/2013, amending the maximum residue limits for neomycin in animal-derived foods in the Annex to Regulation (EU) No. 37/2010, neomycin (including Freund's) The residual limit of mycelin in muscle, fat, liver, kidney, milk, and egg is 500, 500, 5500, 9000, 1500, and 500 μg/kg, respectively. The regulations came into effect on the 20th, and will be officially implemented from December 30, 2013.

2. On October 31, the European Union issued (EU) No 1067/2013 Revision (EC) No 1881/2006, amending the maximum residue limit for dioxins in sheep liver and its products to 1.25 pg/g wet weight. The maximum residue limits for dioxin and dioxin-like polychlorinated biphenyls were revised to 2.00 pg/g wet weight, and the maximum residue limits for PCB28, PCB52, PCB101, PCB138, PCB153, and PCB180 were revised to 3.0 ng/g wet weight.

The new regulations amend the maximum residue limit for dioxins in the liver and its products of terrestrial animals mentioned in 5.1 except for sheep to 0.30 pg/g wet weight, and the maximum residue of dioxins and dioxin-like PCBs. The limit revision is 0.50 pg/g wet weight, and the maximum residue limits for PCB28, PCB52, PCB101, PCB138, PCB153, and PCB180 are revised to 3.0 ng/g wet weight.

The above regulations were implemented on January 1, 2014. Not applicable to products placed on the market before January 1, 2014.

3. On October 31, the European Union issued Annex II of Regulation (EU) No 1069/2013, which approved the use of sodium phosphate in sausage natural casings. The maximum amount (in P2O5) was 12600 mg/kg, in the final product. The residual amount does not exceed 250 mg/kg. This regulation is effective on the 20th day from the date of publication.

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