Modification of the existing maximum residue levels for aminopyralid in certain cereals
2019
European Food Safety Authority (EFSA) | Himdata Abdourahime | Maria Anastassiadou | Alba Brancato | Daniela Brocca | Luis Carrasco Cabrera | Chloe De Lentdecker | Lucien Ferreira | Luna Greco | Samira Jarrah | Dimitra Kardassi | Renata Leuschner | Alfonso Lostia | Christopher Lythgo | Paula Medina | Ileana Miron | Tunde Molnar | Stefanie Nave | Ragnor Pedersen | Marianna Raczyk | Hermine Reich | Silvia Ruocco | Angela Sacchi | Miguel Santos | Alois Stanek | Juergen Sturma | Jose Tarazona | Anne Theobald | Benedicte Vagenende | Alessia Verani | Laura Villamar‐Bouza
Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Dow AgroSciences Denmark submitted a request to the competent national authority in the United Kingdom to modify the existing maximum residue levels (MRLs) for the active substance aminopyralid in cereals. The data submitted in support of the request were found to be sufficient to derive MRL proposals for barley, rye, sorghum, millet and oats. A modification of the existing MRL of aminopyralid in wheat has been considered unnecessary. Adequate analytical methods for enforcement are available to control the residues of aminopyralid and its conjugates in plant matrices and on the commodities under assessment at the validated limit of quantification (LOQ) of 0.01 mg/kg. Based on the risk assessment results, EFSA concluded that the short‐term and long‐term intake of residues resulting from the use of aminopyralid according to the intended agricultural practices is unlikely to present a risk to consumer health.
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