Smoke Flavourings Primary Products: Interpretation of the Margin of Safety

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Article
Smoke flavouring, margin of safety, dietary exposure, risk assessment
First published in the EFSA Journal
8 January 2010
Adopted
26 November 2009
Last Updated
10 February 2010. This version replaces the previous one/s.
Type
Statement
Abstract

No abstract available

Panel members at the time of adoption
Arturo Anadón, David Bell, Mona-Lise Binderup, Wilfried Bursch, Laurence Castle, Riccardo Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertlé, Trine Husøy, Klaus-Dieter Jany, Catherine Leclercq, Jean-Claude Lhuguenot, Wim C. Mennes, Maria Rosaria Milana, Karla Pfaff, Kettil Svensson, Fidel Toldrá, Rosemary Waring, Detlef Wölfle.
Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
Contact
cef-unit [at] efsa.europa.eu
doi
10.2903/j.efsa.2009.1325
EFSA Journal 2010; 8(1):1325 [7 pp.].
Question Number
On request from
EFSA
Print on demand
Number of Pages
7