Commission Regulation (EC) No 1525/98 of 16 July 1998 amending Regulation (EC) No 194/97 of 31 January 1997 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance)

• Published date: 17 July 1998
• Subject Matter: Internal market - Principles,Consumer protection,Foodstuffs
• Official Gazette Publication: Official Journal of the European Communities, L 201, 17 July 1998

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Commission Regulation (EC) No 1525/98 of 16 July 1998 amending Regulation (EC) No 194/97 of 31 January 1997 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance)

Official Journal L 201 , 17/07/1998 P. 0043 - 0046

COMMISSION REGULATION (EC) No 1525/98 of 16 July 1998 amending Regulation (EC) No 194/97 of 31 January 1997 setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Community,

Having regard to Council Regulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures for contaminants in food (1), and in particular Article 2 thereof,

Whereas some Member States have adopted, or plan to adopt, maximum levels for aflatoxins in certain foodstuffs;

Whereas, in view of the disparities between Member States and the consequent risk of distortion of competition, Community measures are necessary in order to ensure market unity while abiding by the principle of proportionality;

Whereas consequently Commission Regulation (EC) No 194/97 of 31 January 1997 setting maximum levels for certain contaminants in foodstuffs (2) has to be added to;

Whereas aflatoxins are mycotoxins produced by certain species of Aspergillus, which develop at high temperatures and humidity levels; whereas aflatoxins may be present in a large number of foods;

Whereas aflatoxins, in particular aflatoxin B1, are genotoxic carcinogenic substances; whereas for substances of this type there is no threshold below which no harmful effect is observed; whereas no admissible daily intake can therefore be set; whereas current scientific and technical knowledge and improvements in production and storage techniques do not prevent the development of these moulds and consequently do not enable the presence of the aflatoxins in food to be eliminated entirely; whereas it is, therefore, advisable to set limits as low as possible;

Whereas rules have to be set concerning the maximum limits which are acceptable in single dried and/or processed agricultural products and in compound foodstuffs in order to ensure proper human health protection as well as proper functioning of the single market with regard to such products;

Whereas efforts to improve production, harvesting and storage methods in order to reduce the development of moulds should...