EFSA | Minutes of the 17th Meeting of the Working Group on Food Contact Materials | 22 June 2020 | Minutes


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The Minutes of the 17th Meeting of the Working Group on Food Contact Materials include the following scientific topics for discussion: 

5.1. Nonamethylenediamine (NMDA, EFSA-Q-2019-00533)7

The dossier received from the applicant was discussed together with the item 5.2, given that both dossiers were submitted by the same applicant and the substances are intended to be used jointly. The WG requires additional information to complete the risk assessment. The scientific evaluation is currently suspended, awaiting submission of the additional information requested.

5.2. 2-methyl-1,8-octadiamine (MODA, EFSA-Q-2019-00534)

The dossier received from the applicant was discussed together with the item 5.1, given that both dossiers were submitted by the same applicant and the substances are intended to be used jointly. The WG requires additional information to complete the risk assessment. The scientific evaluation is currently suspended, awaiting submission of the additional information requested.

5.3. Styrene (FCM 193) (EFSA-Q-2019-00686)

Subsequent to the discussions at the last FCM WG meeting, the WG continued with the evaluation of styrene in the frame of the mandate EFSA received from the EC for re-assessing the safety of styrene for use in food contact materials. The WG also took into account the advice from the cross-cutting WG on Genotoxicity with regard to the genotoxicity evaluation of styrene by the oral route.

5.4. Phosphorous acid, triphenyl ester, polymer with alpha-hydro-omegahydroxypoly[oxy(methyl-1,2-ethanediyl)], C10-16 alkyl esters (EFSA-Q2020-00014)

The dossier received from the applicant was discussed. The WG requires additional information to complete the risk assessment. The scientific evaluation is currently suspended, awaiting submission of the additional information requested.

Link to the Minutes of the 17th Meeting of the Working Group on Food Contact Materials

                   

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