On March 30, 2021, the European Food Safety Authority release the scientific opinions “Modification of the existing maximum residue levels for Spirotetramat in leeks, spring onions and honey” in accordance with Regulation (EC) No 396/2005.
The main focus of the scientific document is summarized below:
- Various analytical methods are available to control the residues of spirotetramat and its metabolites on the commodities such as honey, spring onions and leeks.
- Short-term and long-term intake of the residue are unlikely to pose health risk to consumers.
- Data also shows the sum of spirotetramat and spirotetramat-enol, expressed as spirotetramat (Spi+enol).
- Spring onions and leeks have the maximum limit of 1.0 mg/kg and honey is recorded at 0.6mg/kg
- Evaluation of risk to honey bees was evaluated in the framework of peer review of the approval of Spirotetramat at EU level.
To view the complete safety assessment report, check out the Food News Monitoring System.
