New maximum levels for ochratoxin A

Ochratoxin A (OTA) is a mycotoxin produced by fungi of the genera Aspergillus and Penicillium. The contaminant is mainly formed during insufficient drying and improper storage of cultivated plants.


New maximum levels of hydrocyanic acid

Hydrocyanic acid is present in some foods such as apricot kernels in bound form as cyanogenic glycoside (amygdalin). When consumed, the acid is released by hydrolytic enzymes. Hydrocyanic acid is a toxicologically relevant substance that can lead to severe poisoning with symptoms like cramps, vomiting and respiratory distress.


LFGB - Deadline for traceability documentation comes into effect

There were numerous new regulations to the LFGB as part of the fourth amendment of 2021.

One controversial new regulation concerns traceability. Previously, Paragraph 44 (3) of the LFGB stipulated that information must be transmitted in electronic form upon request by the authority if it is available to the food or feed business operator in electronic form.


Update on MOSH/MOAH

The German Food Association and the representatives of the Länderarbeitsgemeinschaft Verbraucherschutz (LAV) / Arbeitsgruppe Lebensmittel- und Bedarfsgegenstände, Wein und Kosmetika (ALB) have recently published an extended recommendation for benchmack levels of mineral oil hydrocarbons.


ECJ decision on the limit value of Listeria

This year the Court of Justice of the European Union (ECJ) decided on the question - Which limit value applies to Listeria monocytogenes before and after placing on the market with regard to the food safety criterion according to Article 3 (1) in conjunction with Annex I Chapter I No 1.2 of Regulation (EC) No 2073/2005?