食品中污染物限量(EC)No1881_XXXX.pdf

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2006RI881EN-03.12.2012-009.0012
COMMISSION REGULATION (EC)NO 1881/2006
of 19 December 2006
sctting maximum levels for certain contaminants in foodstuffs
(Text with FF.A relevance)
IIE COMMISSION OF TIE EUROPEAN COMMMUNITIES
I laving regard to the I'reaty establishing the I uropean Community
ard to Council Regulation(EEC)No 315/ 93 of 8 Feb
1993 laying down Community procedures for contaminants in food ()
and in particular Arlicle 2(3)thereo,
Whereas
(1)Commission Rcgulation (EC) No 466/2001 of 8 March 2001
has been amended substantially many times. It is necessary to
amend amain maximum lcvels for certain contaminants to Lake
into account new information and developments In Codex
Alimenlarius. At the same lime, the text should, where appro-
priate, be clarified. Regulalion(EC)No 466/2001 should
(herefore be replaced
contaminants at levels which are toxicologically acceplal/ eep
(2) It is cssential, in order to protect public health, to keep
aspartic
uent Tisk of distorti
contaminants Community measures are necessary in order to
ensure market unity while abiding by the principle of propor
(4) Maximum levels should be set at a strict level which is
reasonably achievable by following good agricultural, fishery
and manutacturing practices and taking into account the risk
related to the consumption of the food. In the case of
ontaminants which are considered to be genotoxic carcinogens
or I cascs whcrc current cxposurc of the population or of
Tolerable intake. maximum levels showld be set al a level which is
as low as reasonably achievable(ALARA). Such approaches
ensure that food busincss opcrators apply mcasures to prevent
and reduce the contamination as far
protect public health. Il is furthermore appropriale for (he
health protection of infants and young children, a vulnerable
roup, to establish the lowest maximum levels, which are
achievable through a strict selection of the raw materials used
for the
nis and young
This strict sclcction of the raw materials is also appropriate for
the production of some specitic foodstuffs such as bran for direct
human consumption
()