Background
The 13th Session of the Codex Committee on Contaminants in Foods (CCCF13), held in Yogyakarta, Indonesia, from April 29—May 3, 2019, agreed to establish an Electronic Working Group (EWG) led by Brazil to advise on the need and feasibility to establish a maximum levels (MLs) for lead in food for infants and young children (except those for which an ML has been established in the Codex General Standard for Contaminants and Toxins in Food and Feed(CXS 193-1995); spices and aromatic herbs; eggs; sugars and confectionary (excluding cocoa) for consideration by CCCF14.
In view of the replies received in regard to the proposals for MLs i.e. eggs (fresh and preserved), culinary herbs (fresh and dried) and several spices as well as the questions concerning MLs for food for infant and young children and sugars/confectionery (see CX/CF 20/14/8, Appendix I[*]) we are requesting further data that could enable the CCCF EWG to review the ML proposals and develop MLs for the remaining food categories to further advance this work at CCCF14 (2021).
We are therefore requesting submission of new or additional data on lead in the following food commodities:
- Fruit juice and herbal teas for infants and young children
- Yoghurt, cheese and milk-based dessert for infants and young children
- Dry spices (floral parts; bark; rhizomes, bulbs and roots, such as ginger and turmeric)
- Quail eggs
- Egg products
- Brown sugars
- Syrup and molasses
We are requesting submission of new data covering approximately the last 10 years.
Data should be submitted as indicated below, to allow time for data analysis and drafting of the paper by the EWG.
The call for data can also be viewed online at https://www.who.int/health-topics/food-safety or http://www.fao.org/food/food-safety-quality/scientific-advice/calls-data-experts/en/.
Date for submission
The submission of data is requested before
15 November 2020
This deadline applies to all data to be submitted.
WHO will be compiling data for the EWG.
All new data must be uploaded in the GEMS database, which is easily accessible on the web.
To access the GEMS database, please read the “GEMS/Food Database Manual” before attempting to submit data to GEMS. To submit data, you will need an account, and instructions on creating an account are found on page 2 of the manual. For technical questions about submitting data to GEMS, please contact Philippe Verger at WHO (vergerp@who.int).
Note that data already submitted to the GEMS Food Database do not need to be re-submitted.
When submitting data to the GEMS/Food database for this work, please:
- Provide complete information on the LOQ and LOD of analytical methods.
- Provide information in the “Local Food Identifier” or “Notes” fields of the database to allow more specific identification of samples, e.g., Is a food fresh or processed (e.g. fermented, dried / dehydrated, chips, boiled, flour, etc.)?
- Provide information on “State of Food Analysed” e.g., cooked or raw.
[*] Working documents for CCCF14 can be downloaded from the Codex website:
http://www.fao.org/fao-who-codexalimentarius/meetings/detail/en/?meeting=CCCF&session=14