食品伙伴網(wǎng)訊  據(jù)歐盟食品安全局消息，7月22日歐盟食品安全局就評(píng)估香料組 304 第 1 修訂版中的四種甲酰胺香料發(fā)布意見(jiàn)。

    專(zhuān)家組運(yùn)用逐步回歸的方法，對(duì)構(gòu)效關(guān)系、現(xiàn)有攝入量、毒性閾值以及毒性與新陳代謝數(shù)據(jù)進(jìn)行了分析。經(jīng)過(guò)評(píng)估發(fā)現(xiàn)，四種香料無(wú)基因毒性。專(zhuān)家組得出結(jié)論認(rèn)為，在現(xiàn)有的攝入量下，這四種香料不會(huì)引起安全問(wèn)題。

    部分原文報(bào)道如下：

    The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate four flavouring substances in the Flavouring Group Evaluation 304, Revision 1 （FGE.304Rev1） using the Procedure in Commission Regulation （EC） No 1565/2000.

    None of the four substances were considered to have genotoxic potential. The substances were evaluated through a stepwise approach （the Procedure） that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity.

    原文鏈接：<http://www.efsa.europa.eu/en/efsajournal/pub/3769.htm>