MAX LEVEL OF CITRININ IN RED YEAST SUPPLEMENTS IS LOWERED
Jan 01, 2020
The European Commission reviewed the maximum allowed level of citrinin in red yeast rice preparations under Regulation 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Red yeast rice is the more common name for rice fermented with red yeast Monascus purpureus. The latter substance is often found in food supplements for acclaimed benefits in relation to cholesterol levels, blood circulation and digestion.
The permitted level of the contaminant citrinin in food supplements is lowered from 2000 μg/kg to 100 μg/kg.
Commission Regulation (EU) 2019/1901 of 7 November 2019 amending Regulation (EC) No 1881/2006 as regards maximum levels of citrinin in food supplements based on rice fermented with red yeast Monascus purpureus - link
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