El Tribunal de la UE permite a Dinamarca mantener su propia legislación sobre aditivos
El Tribunal de Justicia de las Comunidades Europeas anuló la Decisión, de la Comisión Europea 1999/830/CE que impedía a Dinamarca mantener una legislación sobre las condiciones de uso de los sulfitos, nitritos y nitratos en los productos alimenticios más estricta que la comunitaria en atención a que dichas restricciones no estaban justificadas, por no ser estrictamente necesarias para la protección de la salud humana.
Por su parte, la Sentencia (C-3/00, hecha pública el pasado 20 de marzo, el Tribunal falló en favor de la Comisión en lo concerniente a los sulfitos, manteniendo las restricciones de la legislación nacional danesa en cuanto a nitratos y nitritos. En su decisión el Tribunal ha establecido el principio de que un Estado miembro puede mantener disposiciones nacionales existentes frente a una medida comunitaria de armonización cuando considera que el riesgo para la salud pública es mayor de lo que era cuando se aprobó la medida de armonización. En efecto, el Tratado de la UE permite a los Estados miembros que mantengan o aprueben normas derogatorias de normas comunitarias de armonización en ciertos casos, como puede ser cuando lo requiera la protección de la salud pública. El origen del conflicto se halla en la referida Decisión de la Comisión que derogaba los límites establecidos por la legislación danesa para los nitritos, los nitratos y los sulfitos; aditivos autorizados por la Directiva 89/107/CEE, relativa a la aproximación de las legislaciones de los Estados Miembros sobre los aditivos alimentarios autorizados en los productos alimenticios destinados al consumo humano. En este sentido, la adición de sulfitos permite obtener un efecto conservante y se utiliza principalmente en productos como el vino, el jamón, bollería y frutos secos. Ingerido en grandes cantidades puede causar lesiones en el tubo digestivo, reacciones alérgicas severas en asmáticos y, en los casos más graves, la muerte. Por su parte, la adición de nitritos y nitratos, usados fundamentalmente en la carne, intensifica el efecto conservante de los alimentos. Según algunas investigaciones, en contacto con la carne...
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