首页> 外文OA文献 >EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or wi thout Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev5 (2012)
【2h】

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or wi thout Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev5 (2012)

机译:EFsa CEF专家组(EFsa食品接触材料,酶,调味剂和加工助剂专家组),2014年。关于调味品组评价的科学意见74,修订版3(FGE.74Rev3):JECFa评估的简单脂肪族硫化物和硫醇的考虑(第53号)与EFsa在FGE.08Rev5(2012)中评估的化学组20中具有或不具有额外氧合官能团的脂肪族和脂环族单 - ,二 - ,三 - 和多硫化物的结构相关性

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务,本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文,但由于OA文献来源多样且变更频繁,仍可能出现获取不到、文献不完整或与标题不符等情况,如果获取不到我们将提供退款服务。请知悉。

摘要

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the 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 19 simple aliphatic sulphides and thiols evaluated by the JECFA at the 53rd meeting in 1999 and the 61st meeting in 2003. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. For nine substances [FL-no: 12.088, 12.179, 12.198, 12.212, 12.238, 12.239, 12.255, 12.257 and 12.291] considered in this FGE, the Panel concluded that they would pose “No safety concern at estimated levels of intake as flavouring substances” based on the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered for the substances evaluated through the Procedure and for all nine substances, the information is adequate. Thus, the Panel concluded that nine substances [FL-no: 12.088, 12.179, 12.198, 12.212, 12.238, 12.239, 12.255, 12.257 and 12.291] do not give rise to safety concern at their levels of dietary intake, estimated on the basis of the MSDI approach. For 10 candidate substances in FGE.74Rev3 [FL-no: 12.009, 12.013, 12.020, 12.023, 12.045, 12.074, 12.155, 12.169, 12.241 and 12.280] evaluated through the Procedure, the Panel concluded that additional toxicity data are required.
机译:要求欧洲食品安全局食品接触材料,酶,调味剂和加工助剂小组考虑对粮农组织/世卫组织食品添加剂联合专家委员会(JECFA)自2000年以来评估的调味剂进行评估,并决定是否根据委员会法规(EC)1565/2000的规定,有必要进行进一步评估。目前的考虑涉及JECFA在1999年的第53次会议和2003年的第61次会议上评估的19种简单的脂肪族硫化物和硫醇。这些物质是通过逐步方法进行评估的,该方法综合了结构活性关系的信息,用途,所关注的毒理学阈值以及有关代谢和毒性的可用数据。对于本FGE中考虑的九种物质[FL-no:12.088、12.179、12.198、12.212、12.238、12.239、12.255、12.257和12.291],小组得出结论认为,它们“对估计摄入的调味品水平没有安全性的考虑”。 ”基于MSDI方法。除了对这些调味物质的安全性评估之外,还考虑了通过该程序评估的物质的商业材料规格,并且对于所有九种物质,信息都是足够的。因此,专家组得出结论,根据以下标准估算,九种物质[FL-no:12.088、12.179、12.198、12.212、12.238、12.239、12.255、12.257和12.291]不会引起其饮食摄入量的安全问题。 MSDI方法。对于通过该程序评估的FGE.74Rev3 [FL-no:12.009、12.013、12.020、12.023、12.045、12.074、12.155、12.169、12.241和12.280]中的10种候选物质,评估小组得出结论,需要其他毒性数据。

著录项

相似文献

  • 外文文献
代理获取

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号