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EU Regulation Update:2024/2777 Tritosulfuron (Pesticides)

In a recent regulatory update, the European Commission has decided not to renew the approval of tritosulfuron, a common pesticide active substance, under Commission Implementing Regulation (EU) 2024/2777. This move aligns with Regulation (EC) No 1107/2009 and impacts the availability and use of tritosulfuron-based products in EU agriculture.

Timeline for Implementation

• Entry into Force: 7 November 2024.
• Withdrawal of Authorisations: Member States must withdraw authorisations for tritosulfuron-based products within six months.

Maximum residue levels (MRLs) 

Existing maximum residue levels (MRLs) for tritosulfuron in the EU are already at the detection limit (0.01–0.05 mg/kg), so exporters can continue using tritosulfuron as long as residues meet these stringent limits.

COMMISSION IMPLEMENTING REGULATION (EU) 2024/2777

Commission Implementing Regulation (EU) 2024/2806

 

Commission Implementing Regulation (EU) 2024/2806 – Non-renewal of approval for metribuzin (Pesticide).

Metribuzin is no longer approved in the EU due to safety concerns raised by the European Food Safety Authority, including endocrine-disrupting risks and high bee toxicity. This will impacts Maximum Residue Limits (MRLs), for cassava, land cresses, and olives  likely to be reduced.

Timeline

• Effective Date: 24 November 2024
• Product Withdrawal: Within six months i.e 24 November 2025.
• MRL Revision: Expected by 2026.

The ban on metribuzin in the EU impacts food testing labs in several  ways:

1. Enhanced Residue Testing Requirements

Labs will need to conduct more sensitive tests to detect any trace levels of metribuzin in exports to the EU, as any residue could lead to shipment rejections. This may require advanced detection methods, especially for products with existing MRLs (like cassava, land cresses, and olives) until they are fully lowered or removed.

2. Upgraded Equipment and Protocols

With stricter regulations, labs may need to invest in more sensitive equipment or upgrade testing protocols to comply with EU standards. Ensuring equipment and methods can detect metribuzin at low levels of detection (LOD) is essential.

COMMISSION IMPLEMENTING REGULATION (EU) 2024/2806

ISO/IEC 17025: Clause 6.5 - Ensuring Metrological Traceability (Clause 6.5.3)

 

ISO/IEC 17025 Clause 6.5.3 addresses the situations where direct traceability to SI units isn’t technically feasible. In such cases, labs must ensure measurement traceability to an alternative, recognized reference which are following:

Certified Reference Materials (CRMs) from Competent Producers:

The lab can use CRMs that are certified by accredited Reference Material Producers, ensuring reliability and consistency. These CRM come with certified values, offering traceability and credibility for measurements even when SI unit traceability is not achievable.

·     Example: For pesticide residue analysis, where direct SI traceability might not be feasible for certain pesticides, a food testing lab can use a Certified Reference Material (CRM) containing a known concentration of the specific pesticide. This CRM, obtained from an ISO 17034-certified producer, provides a certified value for the pesticide concentration. By using this CRM, the lab ensures metrological traceability for its measurement process, even though direct SI traceability isn't achievable. This approach maintains accuracy and reliability in detecting and quantifying pesticide residues in food products.

.         Reference Measurement Procedures, Consensus Standards

Labs can use well-established methods or consensus standards as an alternative for traceability. These are validated methods, widely accepted in the field, and deemed suitable through inter-laboratory comparisons or studies.

Example: In food safety testing, where direct SI traceability for certain allergens may not be possible, the lab could use a validated ELISA method or a standard protocol that has been widely accepted and verified for its intended application.

New Standard Release: IS 5404:2024 - Sampling, Transport, Storage and Sample Preparation of Food Samples for Microbiological Analysis

New Standard Release: IS 5404:2024 - Ensuring Microbiological Safety in Food Sampling and Testing

The Bureau of Indian Standards (BIS) has released the updated IS 5404:2024 standard, describe about the procedures for the sampling, transport, storage, and preparation of food samples for microbiological analysis. Following are the key highlights, laboratories, and the food industry:-

1. Expanded Scope to Cover More Food Categories

The IS 5404:2024 standard applies to a broad range of food products, from raw and processed meats to dairy products, beverages, fruits, vegetables, and specialty foods like spices, confectioneries, and frozen items. Each category has unique preparation, handling, and storage protocols to ensure sample integrity from the point of collection to the sample receipt by laboratory.

2. Emphasis on Representative Sampling

In microbiological testing, the quality of results depends heavily on the representativeness of the sample. IS 5404:2024 introduces comprehensive guidelines on sampling, stressing statistical significance and proper techniques to ensure that collected samples accurately reflect the food lot's microbiological characteristics. This emphasis minimizes the risk of misleading test results, which can impact both food safety and public health.

3. Enhanced Transport and Storage Protocols

The standard important points is the proper transport and storage of samples to preserve microbial integrity. It includes detailed instructions for different storage requirements based on product type: chilled samples (2-8°C), frozen samples (below -15°C), and ambient-stable products. IS 5404:2024 specifies equipment and conditions for safe transport, such as using insulated containers, temperature monitoring devices, and maintaining a strict cold chain for perishable items. These measures ensure that samples arrive at the laboratory in a condition that accurately reflects their original state.

4. Detailed Sample Preparation Techniques

The standard addresses the unique preparation needs of various foods. For example:

• High-fat foods require emulsifiers like polysorbate to ensure proper mixing.
• Acidic foods need specific diluents for pH adjustment, while dehydrated products should be handled carefully to avoid osmotic shock.
• Special diluents and homogenization methods are recommended for products with high viscosity, dry texture, or other physical complexities.

By establishing clear methods for different food types, IS 5404:2024 helps laboratories achieve consistent, reliable results regardless of sample complexity.

5. Compliance with Modern Food Safety Regulations

The standard aligns with requirements under the ISO/IEC 17025 guidelines for testing laboratory competence. This international alignment means that laboratories adhering to IS 5404:2024 are better prepared for regulatory compliance and meet global food safety standards, particularly important for businesses involved in both domestic and international markets.

6. Benefits for the Food Industry and Consumers

By adopting IS 5404:2024, food businesses can bolster their quality control processes, protecting consumer health and enhancing product trust. Accurate microbial testing plays a critical role in preventing foodborne illnesses, identifying contamination sources, and verifying hygienic practices throughout the supply chain. This standard not only aids food safety but also supports the industry's reputation by setting a higher benchmark for quality assurance.

The release of IS 5404:2024 marks a significant advancement in food safety and testing practices. As the food laboratory continues to expand scope with new products and complex supply chains, this standard provides an essential framework for Sampling, Transport, Storage and Sample Preparation of Food Samples microbiological analysis. Adopting these guidelines will enable laboratories and food producers to meet regulatory requirements while ensuring the highest levels of safety and quality for consumers.

ISO/IEC 17025: Clause 6.5 - Ensuring Metrological Traceability (Clause 6.5.2)

 

Clause 6.5.2 of ISO 17025 describe that a laboratory’s measurement results are traceable to the International System of Units (SI), which is required for maintaining accuracy, consistency, and credibility in test results.

Clause 6.5.2 Requirements :

1. Calibration by a Competent Laboratory:

Explanation: The lab can trace measurements to SI units by having its instruments calibrated by an external, accredited calibration lab. This external lab should itself be accredited to ISO 17025, ensuring its competency in providing traceable calibration.

Example: In a food testing lab, certain equipment like glassware, data loggers, or autoclaves needs to be calibrated periodically to ensure measurement accuracy. The lab must have these items calibrated by an accredited calibration lab that provides a calibration certificate, not a test certificate. A calibration certificate contains information on traceability to SI units and the calibration status of the equipment, which is required for fulfilling the requirements of ISO 17025. This calibration certificate verifies that the measurements and adjustments align with internationally accepted SI standards, thereby ensuring reliable and consistent results in food testing.

2. Certified Reference Materials (CRM) from a Competent Producer:

Explanation: The lab can use certified reference materials (CRMs) that are traceable to SI units. These CRMs should be obtained from a competent producer (ISO 17034-certified) to ensure metrological traceability.

Example: For heavy metal like lead testing in food products, the lab could use a CRM with a known lead concentration, certified by an ISO 17034-accredited producer. This CRM ensures traceability to SI units (e.g., mg/kg of lead) and allows the lab to verify its measurement methods against a known, traceable standard.

3. Direct Realization of SI Units through National/International Standards:

• Explanation: Alternatively, the lab may directly or indirectly compare its measurements with national or international standards, achieving traceability through national metrology institutes (such as NIST or NPL).
• Example: If the lab performs pH testing in food, it might compare its pH meter's calibration directly to a national standard solution with a certified pH value from a metrology institute. This process directly ties the pH measurements to an SI-traceable reference standard, ensuring that the lab’s measurements align with internationally accepted values.

 

Ensuring Food Safety: FSSAI’s Protocol for Ethylene Oxide and 2-CE Detection

The Food Safety and Standards Authority of India (FSSAI) has recently approved an advanced method for analyzing residues of ethylene oxide (EO) and its reaction product, 2-chloroethanol (2-CE), in food products. This method, now officially published following the 44th Food Authority meeting in June 2024, utilizes Gas Chromatography Tandem Mass Spectrometry (GC-MS/MS) to ensure safe levels of EO in a variety of food matrices.

Why It is Important

Ethylene oxide is commonly used in food processing for sterilization and microbial control, but it rapidly forms 2-chloroethanol (2-CE), a compound with carcinogenic potential. The new detection method aligns with safety standards to protect consumers from harmful residues, particularly in foods treated with EO like spices, herbs, dried fruits, oilseeds, cereals, and certain food additives.

Key Features of the Method

The method, FSSAI.OM.EO.001.2024, leverages QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) methodology for sample preparation and integrates various techniques for GC-MS/MS, including Headspace (HS)-GC-MS/MS and multi-step enrichment HS-trap GC-MS. Some important highlights of the method is as follows:

• Selective Sensitivity: Provides high accuracy and precision for EO and 2-CE in both dry and high-moisture food samples.
• Safety Protocols: To handle EO's volatility and toxicity, laboratories must follow strict temperature-controlled sample handling and safety protocols, including protective gear.
• Advanced Calibration: The process includes multi-level matrix-matched calibration standards to meet stringent detection limits of 0.01 mg/kg.

Implementation Timeline

All FSSAI-notified laboratories are instructed to incorporate this method into their accredited procedures within six months, ensuring compliance and accuracy in testing for these residues across food products.

Find the method here

FSSAI’s New Protocol for Ethylene Oxide and 2-CE Detection