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Bacillus subtilis DSM 28343 for calves for rearing

Bacillus subtilis  DSM 28343 is a preparation of viable spores of a single strain of  B.  subtilis intended to be used as a zootechnical additive (functional group: gut flora stabilizer) in feed for calves for rearing to increase growth. In 2018, the EFSA ...

23 luglio 2019
Scientific Opinion

Safety and efficacy of sodium selenate as feed additive for ruminants

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of sodium selenate as a nutritional feed additive for ruminants, when used via an intraruminal bolus in ruminants. The EFSA Panel o ...

22 luglio 2019
Scientific Opinion

Harmonisation Of Transmissible disease Interpretation in the EU (HOTLINE)

Countries typically collect disease data in a way that is best suited for their specific needs. Therefore, differences exist in the sampling schemes and the diagnostic methods, which produce non‐comparable data and, subsequently, non‐comparable estimates ...

18 luglio 2019
External Scientific Report

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, α,β‐unsaturated, di‐ and trienals and related alcohols, acids and esters evaluated by JECFA (61st‐68th‐69th meeting)

The EFSA Panel on Food Additives and Flavourings was requested to evaluate 29 flavouring substances attributed to the Flavouring Group Evaluation 70 (FGE.70), using the Procedure in Commission Regulation (EC) No 1565/2000. Seven substances have already be ...

17 luglio 2019
Scientific Opinion

Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, α,β‐unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19

The Panel on Food Additives and Flavourings (FAF Panel) of the European Food Safety Authority was requested to evaluate the genotoxic potential of the flavouring substances from subgroup 1.2.1 of FGE.19 in the Flavouring Group Evaluation 204 (FGE.204). In ...

17 luglio 2019
Scientific Opinion

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