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Commission Regulation (EU) No. 1327/2014 amending Regulation (EC) No. 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products.

Country/Territory
European Union
Document type
Legislation
Date
2014
Source
FAO, FAOLEX
Original source
Official Journal of the European Union L 358, 13 December 2014, pp. 13 and 14.
Subject
Food & nutrition
Keyword
Food quality control/food safety Residues Meat Fish products
Geographical area
European Union Countries
Entry into force notes
This Regulation applies from 1 September 2014.
Abstract

This Regulation amends Commission Regulation (EC) No. 1881/2006 setting maximum levels for certain contaminants in foodstuffs. The amendments concern the temporary derogations for maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products.

Full text
English
Website
eur-lex.europa.eu

References - Legislation

Amends

Commission Regulation (EC) No. 1881/2006 setting maximum levels for certain contaminants in foodstuffs.

Legislation | European Union | 2006

Keyword: Food quality control/food safety, Standards, Agricultural commodities, Beverages, Cereals/grains/rice, Vegetables/legumes, Fish products, Fruits/edible nuts, Meat, Milk/dairy products, Oils/oilseeds/fats, Molluscs, Breastfeeding/infant food, Toxicity/poisoning, Nutrition

Source: FAO, FAOLEX