欧盟评估22种调味物质的安全性

 

　　部分原文报道如下：

 

　　The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives （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 22 pyridine, pyrrole and quinoline derivatives evaluated by JECFA （63rd meeting）。