Scientific Opinion on Safety of smoke flavour - Primary Product – AM 01

EFSA Journal

Volumn 8, Issue 1, 2010, Pages

[No Author Info available]

Author keywords

AM 01; Primary Product; Smoke flavouring

Indexed keywords

EID: 84867397142     PISSN: None     EISSN: 18314732     Source Type: Journal    
DOI: 10.2903/j.efsa.2009.1396     Document Type: Article

References (13)

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2. EC, 2003. Regulation No 2065/2003 of the European Parliament and of the Council of 10 November 2003 on smoke flavourings used or intended for use in or on foods, Official Journal of the European Union L 309 p.1–8. eur-lex.europa.eu/LexUriServ/site/en/oj/2003/l_309/l_30920031126en00010008.pdf visited on 8 September 2006
3. EFSA, 2004. 7th plenary meeting of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC). Brussels, 12–13 July 2004.
4. EC, 2006. Commission Regulation (EC) No 627/2006 of 21 April 2006 implementing Regulation (EC) No 2065/2003 of the European Parliament and of the Council as regards quality criteria for validated analytical methods for sampling, identification and characterisation of primary smoke products. Official Journal of the European Union L 109 p.3–6. eur-lex.europa.eu/LexUriServ/site/en/oj/2006/l_109/l_10920060422en00030006.pdf Visited on 10 April 2007
5. EFSA, 2005. Guidance from the Scientific Panel on Food Additives, Flavourings, Processing aids and Materials in Contact with Food. Guidance on submission of a dossier on a smoke flavouring primary product for evaluation by EFSA, Adopted on 7 October 2004; Revised on 27 April 2005. www.efsa.europa.eu/etc/medialib/efsa/science/afc/afc_guidance/680.Par.0001.File.dat/guidancedocument1.pdf visited on 8 September 2006
6. EFSA, 2009. EFSA Opinion on Dietary Exposure Assessment Methods for Smoke Flavouring Primary Products. Adopted on 29 January 2009.
7. Linseisen, J., Rohrmann, S., Norat, T., Gonzalez, C.A., Dorronsoro Iraeta, M., Morote Gomez P., Chirlaque, M.D., Pozo, B.G., Ardanaz, E., Mattisson, I., Pettersson, U., Palmqvist, R., Van Guelpen, B., Bingham, S.A., McTaggart, A., Spencer, E.A., Overvad, K., Tjonneland, A., Stripp, C., Clavel-Chapelon, F., Kesse, E., Boeing, H., Klipstein-Grobusch K., Trichopoulou, A., Vasilopoulou, E., Bellos, G., Pala, V., Masala, G., Tumino, R., Sacerdote, C., Del Pezzo, M., Bueno-de-Mesquita, H.B., Ocke, M.C., Peeters, P.H., Engeset, D., Skeie, G., Slimani, N., Riboli, E., 2006. Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk-results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC). Public Health Nutr. 9(4):449–64.
8. Scientific Committee for Food, 1995. First annual report on chemically defined flavouring substances. May 1995, 2nd draft prepared by the SCF Working Group on Flavoruing Substances (Submitted by the SCF Secretariat, 17 May 1995). CS/FLAV/FL/140-Rev.2. Annex 6 to Document III/5611/95, European Commission, Directorate-General III, Industry.
9. Slovnaft Vùrup, 2005a. Genetic Toxicology: Salmonella typhimurium, Reverse Mutation Assay-OECD No. 471, Protoco1 No. 02/05, June 2005.
10. Slovnaft Vùrup, 2005b. Genetic Toxicology: Micronucleus Test (in vitro; human lymphocytes) - OECD No. 474, Protocol No. 03/05, June 2005.
11. SML, 2006. Slovak Medical University-Research Base. Repeated dose toxicity of smoke flavouring primary product AM 01. Code Number: E-270/05. January 2006.
12. SMU, 2008. Slovak Medical University-Research Base. Comet Assay Of Smoke Flavouring Primary Product Am 01. Study No: E-59/08, July 2008.
13. VULM, Department of Biological Research. Smoke Flavouring Primary Product Am 01- In vitro Mammalian Cell Gene Mutation Test. Number of study: 668 12, May 2006.