EU: Cyanogenic Glycosides in Raw Apricot Kernels and Bitter Almonds

As previously announced in Newsletter Nº 186, the Expert Committee on Agricultural Contaminants discussed the proposal of establishing a maximum level of cyanide in raw apricot kernels and bitter almonds in early September.According to the European Federation of the Trade in Dried Fruit & Edible Nuts, Processed Fruit & Vegetables, Processed Fishery Products, Spices and Honey (FRUCOM), the European Commission will draft a Regulation proposing to establish a maximum level (ML) of 20 mg/kg for cyanide in raw apricot kernels for direct human consumption. It is expected that the Commission will not propose to establish the cyanide maximum levels in raw bitter almonds. However, such discussions might resume in the future depending on the outcome of the EFSA opinion.It is expected that the draft Regulation will be submitted to the Parliament in November 2016 if the proposal is voted in favor by Member States at the Standing Committee on 25 November. If no objections are received from the Parliament or the Council, the new Regulation will be published in May/April 2017.Regarding the revision of existing maximum levels for hydrocyanic acid in nougat, marzipan or its substitutes or similar products, and canned stone fruits, the European Commission will request the European Food Safety Authority (EFSA) to clarify whether the acute reference dose (ARfD) of hydrocyanic acid in raw apricot kernels/bitter almonds can be applied to presence of hydrocyanic acid in other food (e.g. nougat, marzipan, etc.). It is expected that EFSA’s revision will be finalized by the beginning of 2017.For further information, please contact us at inc@nutfruit.org.