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Contaminants from food packaging : New developments in risk assessment

artículo científico publicado en 2017

Enhancement of carcinogen-induced malignant cell transformation by prostaglandin F(2 alpha).

artículo científico publicado en 2003

Exposure assessment of food enzymes

artículo científico publicado en 2016

Genotoxicity testing approaches for the safety assessment of substances used in food contact materials prior to their authorization in the European Union

artículo científico

Note for Guidance For the Preparation of an Application for the Safety Assessment of a Substance to be used in Plastic Food Contact Materials

artículo científico publicado en 2008

Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

artículo científico publicado en 2019

Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

artículo científico publicado en 2019

Opinion on the re-evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

scientific article published on 30 June 2020

Opinion on the re-evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups

artículo científico publicado en 2020

Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

scientific article published on 13 August 2020

Perfluorinated compounds (PFC) hit the headlines : meeting report on a satellite symposium of the annual meeting of the German Society of Toxicology

artículo científico publicado en 2007

Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use

artículo científico publicado en 2019

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives

artículo científico publicado en 2020

Re-evaluation of benzyl alcohol (E 1519) as food additive

artículo científico publicado en 2019

Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives

artículo científico publicado en 2019

Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives

artículo científico publicado en 2020

Re-evaluation of metatartaric acid (E 353) as a food additive

artículo científico publicado en 2020

Re-evaluation of name of hydrogenated poly-1-decene (E 907) as food additive

artículo científico publicado en 2020

Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive

artículo científico publicado en 2018

Re-evaluation of phosphoric acid-phosphates - di-, tri- and polyphosphates (E 338-341, E 343, E 450-452) as food additives and the safety of proposed extension of use

artículo científico publicado en 2019

Re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201)

artículo científico publicado en 2020

Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive

artículo científico publicado en 2018

Re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives

artículo científico publicado en 2020

Re-evaluation of stearyl tartrate (E 483) as a food additive

artículo científico publicado en 2020

Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive

artículo científico publicado en 2019

SUPERSEDED: Safety assessment of the substance poly((R)-3-hydroxybutyrate-co-(R)-3-hydroxyhexanoate) for use in food contact materials

artículo científico publicado en 2018

Safety assessment of the active substance polyacrylic acid, sodium salt, cross-linked, for use in active food contact materials

artículo científico publicado en 2018

Safety assessment of the active substance selenium nanoparticles, for use in active food contact materials

artículo científico publicado en 2018

Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials

artículo científico publicado en 2018

Safety assessment of the mixture of methyl‐branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the process 'BTB PET DIRECT IV +', used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Concept Plastic Packaging', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Envases Ureña', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'EstPak Plastik', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Gneuss 1', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Gneuss 2', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Linpac', based on Linpac super clean technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Morssinkhof Plastics', used to recycle high-density polyethylene and polypropylene crates for use as food contact materials

artículo científico publicado en 2018

Safety assessment of the process ‘4PET’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Alimpet’, based on EREMA MPR technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Coexpan Deutschland’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Coexpan Montonate’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘EREMA Recycling (MPR, Basic and Advanced technologies)’, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Krones’ used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Märkische Faser’, based on NGR technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘PEGRA‐V’, based on Starlinger IV+® technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Plastienvase’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Veroniki Ecogrup SRL’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the substance (butadiene, styrene, methyl methacrylate, butyl acrylate) copolymer cross‐linked with divinylbenzene or 1,3‐butanediol dimethacrylate for use in food contact materials

artículo científico publicado en 2016

Safety assessment of the substance 1,2,3,4‐tetrahydronaphthalene‐2,6‐dicarboxylic acid, dimethyl ester for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance Ln 1,4-benzene dicarboxylic acid (with Ln = La, Eu, Gd, Tb) for use in food contact materials

artículo científico publicado en 2018

Safety assessment of the substance [3‐(2,3‐epoxypropoxy)propyl]trimethoxy silane, for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance dimethyl carbonate for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance isobutane, for use in food contact materials

artículo científico publicado en 2018

Safety assessment of the substance phosphorous acid, mixed 2,4‐bis(1,1‐dimethylpropyl)phenyl and 4‐(1,1‐dimethylpropyl)phenyl triesters for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance phosphorous acid, triphenyl ester, polymer with alpha-hydro-omega-hydroxypoly[oxy(methyl-1,2-ethanediyl)], C10-16 alkyl esters, for use in food contact materials

artículo científico publicado en 2019

Safety assessment of the substance poly((R)-3-hydroxybutyrate-co-(R)-3-hydroxyhexanoate) for use in food contact materials

artículo científico publicado en 2019

Safety assessment of the substance trimellitic acid, tris (2-ethylhexyl) ester, for use in food contact materials

artículo científico publicado en 2019

Safety assessment of the substance ‘Tungsten Oxide’ for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance, montmorillonite clay modified with hexadecyltrimethylammonium bromide, for use in food contact materials

artículo científico publicado en 2019

Safety assessment of the substance, titanium dioxide surface treated with fluoride-modified alumina, for use in food contact materials

artículo científico publicado en 2019

Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

artículo científico publicado en 2017

Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

artículo científico publicado en 2018

Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S-27588)

artículo científico publicado en 2018

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AN)

artículo científico publicado en 2018

Safety evaluation of the food enzyme aqualysin 1 from a genetically modified Bacillus subtilis (strain LMGS 25520)

artículo científico publicado en 2018

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus niger (strain XEA)

artículo científico publicado en 2018

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

artículo científico publicado en 2017

Safety evaluation of the food enzyme glucose oxidase from a genetically modified Aspergillus oryzae (strain NZYM-KP)

artículo científico publicado en 2018

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-SM)

artículo científico publicado en 2018

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

artículo científico publicado en 2017

Safety evaluation of the food enzyme pullulanase from Pullulanibacillus naganoensis strain AE‐PL

artículo científico publicado en 2017

Safety evaluation of the food enzyme pullulanase from genetically modified Bacillus subtilis strain NZYM‐AK

artículo científico publicado en 2017

Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)

artículo científico publicado en 2018

Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)

artículo científico publicado en 2018

Safety evaluation of the food enzyme α-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AV)

artículo científico publicado en 2018

Safety evaluation of the food enzyme β‐amylase from genetically modified Bacillus licheniformis strain NZYM‐JA

artículo científico publicado en 2017

Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

artículo científico publicado en 2017

Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

artículo científico publicado en 2017

Safety of a proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: to expand the list of steviol glycosides to all those identified in the leaves of Stevia Rebaudiana Bertoni

artículo científico publicado en 2020

Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive

artículo científico publicado en 2019

Safety of benzophenone to be used as flavouring

artículo científico publicado en 2017

Safety of ethyl acrylate to be used as flavouring

artículo científico publicado en 2017

Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use

artículo científico publicado en 2019

Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract

artículo científico publicado en 2019

Safety of use of Monk fruit extract as a food additive in different food categories

artículo científico publicado en 2019

Scientific Opinion of Flavouring Group Evaluation 406 (FGE.406): (S)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1-yl)-3-methylbutan-1-one

artículo científico publicado en 2018

Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4‐amino‐5‐(3‐(isopropylamino)‐2,2‐dimethyl‐3‐oxopropoxy)‐2‐methylquinoline‐3‐carboxylic acid

artículo científico publicado en 2017

Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7‐trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring‐alkyl, ring‐alkoxy, and side‐chains with an oxygenated functional group)

artículo científico publicado en 2017

Scientific Opinion of Flavouring Group Evaluation 411 (FGE.411): 2-(4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide from chemical group 30 (miscellaneous substances)

artículo científico publicado en 2018

Scientific Opinion of Flavouring Group Evaluation 500 (FGE.500): rum ether

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19

artículo científico publicado en 2018

Scientific Opinion on Flavouring Group Evaluation 201 Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19

artículo científico publicado en 2018

Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-co

artículo científico publicado en 2018

Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, α,β-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19

artículo científico publicado en 2019

Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with α,β‐unsaturation in ring/side‐chain and precursors from chemical subgroup 2.2 of FGE.19

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with α,β-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19

artículo científico publicado en 2019

Scientific Opinion on Flavouring Group Evaluation 210 Revision 3 (FGE.210Rev3): Consideration of genotoxic potential for α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19

artículo científico publicado en 2019

Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1): seven α,β-unsaturated cinnamyl ketones from subgroup 3.2 of FGE.19

artículo científico publicado en 2019

Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for α,β-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones

artículo científico publicado en 2019

Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N‐(2‐methylcyclohexyl)‐2,3,4,5,6‐pentafluoro‐benzamide from Chemical Group 30

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohol

artículo científico publicado en 2019

Scientific Opinion on Flavouring Group Evaluation 501 (FGE.501): Grill flavour concentrate (vegetable)

artículo científico publicado en 2019

Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2

artículo científico publicado en 2020

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic seconda...

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chem

artículo científico publicado en 2020

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical gr...

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, α,β-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting)

artículo científico publicado en 2019

Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, α,β-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally relat

artículo científico publicado en 2020

Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and s

artículo científico publicado en 2020

Scientific Opinion on Flavouring Group Evaluation 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsatur...

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphi

artículo científico publicado en 2018

Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances i

artículo científico publicado en 2020

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

artículo científico publicado en 2017

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB‐200SF’

artículo científico publicado en 2017

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives

artículo científico publicado en 2018

Scientific opinion on the proposed amendment of the EU specifications for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution

artículo científico publicado en 2019

Update of the risk assessment of di-butylphthalate (DBP), butyl-benzyl-phthalate (BBP), bis(2-ethylhexyl)phthalate (DEHP), di-isononylphthalate (DINP) and di-isodecylphthalate (DIDP) for use in food contact materials

artículo científico publicado en 2019

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