ALINORM 03/26/1 - codex - BSN

REP12/CAC 23
136. One of the amendments was to delete the section on methods for the determination of lead in the
standards for cocoa products as there were no MLs for lead for these products. In this context, the
Commission noted the request from a Delegation to develop MLs for lead in cocoa products as especially
children consumed these in large amounts. The Commission noted that this proposal could be put forward in
the Committee on Contaminants in Foods, which had undertaken a review of all current maximum levels for
lead.
PROPOSALS FOR THE ELABORATION OF NEW STANDARDS AND RELATED TEXTS AND
FOR THE DISCONTINUATION OF WORK (Agenda Item 8) 31
ELABORATION OF NEW STANDARDS AND RELATED TEXTS
137. The Commission approved the elaboration of new standards and related texts summarized in Appendix
VI. The following paragraphs provide additional information on comments made and decisions taken on the
following items:
Food Hygiene (CCFH)
Revision of the Code of Hygienic Practice for Spices and Dried Aromatic Plants 32
138. The Delegation of Brazil reiterated its position presented at the 43 rd CCFH that the Committee should
follow a more horizontal approach to the development of Codex texts and that it would be more appropriate
to deal with hygienic practices for spices in the context of a more general Code of Hygienic Practice for
Low-moisture Foods. The Commission noted that it was the intention of the CCFH to follow a more
horizontal approach and that it would be considering a discussion paper on the development of a code of
hygienic practice for low-moisture foods at its next session, but that it would start work on the revision of the
Code of Hygienic Practice for Spices and Dried Aromatic Plants, which was outdated and required updating,
in the interim for possible inclusion in a future code of hygienic practice for low-moisture foods. The
Commission approved the new work and noted the reservation of Brazil to this decision.
Contaminants in Foods (CCCF)
Annex for Prevention and Reduction of Aflatoxins and Ochratoxin A in Sorghum to the Code of Practice
for the Prevention and Reduction of Mycotoxin Contamination in Cereals 33
139. In response to the question from a Delegation, the Commission noted that proposals for the expansion
of the scope of the Code should be put forward in the Committee.
Proposed Draft Maximum Levels for Hydrocyanic Acid in Cassava and Cassava Products 34
140. The Commission noted that the establishment of maximum levels for hydrocyanic acid in cassava and
cassava products would be limited to the section on contaminants, to establish safe levels of this natural toxin
in the aforesaid products. It was also noted that different varieties of cassava contained different levels of
cyanogenic glycosides, from which hydrocyanic acid is formed, therefore this should be taken into account
when establishing maximum levels. It was further noted that cyanogenic glycosides also occurred in other
products for which it would be useful to establish maximum levels.
141. The Representative of the WHO noted that this issue had been considered by the Committee on
Contaminants in Foods at the request of the Committee on Fresh Fruits and Vegetables, when considering the
Standard for Bitter Cassava in view of the different levels of cyanogenic glycosides in cassava varieties,
especially bitter and sweet varieties. This work should also be seen in the context of the development of a
Code of Practice to reduce the presence of cyanogenic glycosides in cassava.
142. The Commission approved new work on proposed draft maximum levels for hydrocyanic acid in
cassava and cassava products.
31 CX/CAC 12/35/9; CX/CAC 12/35/9-Add.1; CRD 3 (Comments of Brazil); CRD 7 (Comments of Nigeria); CRD 10 (Comments
of Philippines); CRD 11 (Comments of IFAH); CRD 12 (Comments of Indonesia); CRD 13 (Comments of India).
32 REP12/FH, paras 137 - 138, Appendix VII.
33 REP12/CF, para. 141, Appendix X.
34 REP12/CF, para. 165.