FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: Safety evaluation of certain food additives and contaminants. http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Spanish: Safety evaluation of certain food additives and contaminants http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Italian: Valutazione della sicurezza di determinati additivi e contaminanti alimentari. http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Danish: Safety evaluation of certain food additives and contaminants. http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html.
Swedish: Safety evaluation of certain food additives and contaminants, se http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html.
Finnish: Safety evaluation of certain food additives and contaminants. http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html.
Czech: Safety evaluation of certain food additives and contaminants (59. hodnocení určitých potravinářských přídatných látek a kontaminujících látek). http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Slovak: Safety evaluation of certain food additives and contaminants (Hodnotenie bezpečnosti určitých prídavných látok a kontaminantov v potravinách). http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Polish: Safety evaluation of certain food additives and contaminants [Ocena bezpieczeństwa niektórych dodatków do żywności i zanieczyszczeń]. http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Hungarian: (WHO Adalékanyag-sorozat: 59. Egyes élelmiszer-adalékanyagok és -szennyezőanyagok biztonságossági értékelése.) http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Romanian: Safety evaluation of certain food additives and contaminants (Evaluarea siguranței anumitor aditivi alimentari și contaminanți). http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Bulgarian: Оценка за безопасността на определени добавки в храните и замърсители (Safety evaluation of certain food additives and contaminants). http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Maltese: "Safety evaluation of certain food additives and contaminants" (Evalwazzjoni tas-sikurezza ta' ċerti addittivi tal-ikel u kontaminanti). http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
English: Supporting Publications 2012:EN-311.
French: Publications connexes 2012:EN-311.
Portuguese: Publicações de apoio 2012: EN-311.
Polish: Dodatkowe publikacje 2012:EN-311.
Slovenian: Povezane objave 2012:EN-311.
Romanian: Materiale conexe 2012:EN-311.
Bulgarian: Допълнителни публикации 2012:EN-311 (Supporting Publications 2012:EN-311).
Maltese: Pubblikazzjonijiet ta' Sostenn 2012:EN-311.
English: Available online: www.efsa.europa.eu/publications
French: Disponible en ligne à l’adresse: www.efsa.europa.eu/publications.
German: Online abrufbar unter: www.efsa.europa.eu/publications
Spanish: Disponible en línea en: www.efsa.europa.eu/publications.
Italian: Disponibile on line all'indirizzo: www.efsa.europa.eu/publications
Portuguese: Disponível em linha: www.efsa.europa.eu/publications
Dutch: Online te vinden op: www.efsa.europa.eu/publications
Danish: Findes online på: www.efsa.europa.eu/publications.
Swedish: Finns på www.efsa.europa.eu/publications.
Finnish: Saatavilla verkossa osoitteessa www.efsa.europa.eu/publications.
Greek: Διαθέσιμο στη διαδικτυακή διεύθυνση: www.efsa.europa.eu/publications
Czech: K dispozici na internetové adrese: www.efsa.europa.eu/publications.
Slovak: K dispozícii online: www.efsa.europa.eu/publications
Polish: Dostępne na stronie internetowej: www.efsa.europa.eu/publications
Hungarian: o.] Elérhető a következő weboldalon: www.efsa.europa.eu/publications
Slovenian: Na voljo na spletu: www.efsa.europa.eu/publications.
Romanian: Disponibil online la adresa: www.efsa.europa.eu/publications
Bulgarian: Публикувано онлайн на адрес: www.efsa.europa.eu/publications
Estonian: Kättesaadav internetis: www.efsa.europa.eu/publications
Latvian: Pieejams internetā: www.efsa.europa.eu/publications
Lithuanian: Pateikta internete adresu www.efsa.europa.eu/publications.
Maltese: Tinstab onlajn: www.efsa.europa.eu/publications
English: The Annex to Regulation (EC) No 1881/2006 is amended as follows:
French: L’annexe du règlement (CE) no 1881/2006 est modifiée comme suit:
German: Der Anhang der Verordnung (EC) Nr. 1881/2006 wird wie folgt geändert:
Spanish: El anexo del Reglamento (CE) no 1881/2006 queda modificado como sigue:
Italian: L'allegato del regolamento (CE) n. 1881/2006 è così modificato:
Portuguese: O anexo do Regulamento (CE) n.o 1881/2006 é alterado do seguinte modo:
Dutch: De bijlage bij Verordening (EG) nr. 1881/2006 wordt als volgt gewijzigd:
Danish: I bilaget til forordning (EF) nr. 1881/2006 foretages følgende ændringer:
Swedish: Bilagan till förordning (EG) nr 1881/2006 ska ändras på följande sätt:
Finnish: Muutetaan asetuksen (EY) N:o 1881/2006 liite seuraavasti:
Greek: Το παράρτημα του κανονισμού (ΕΚ) αριθ. 1881/2006 τροποποιείται ως εξής:
Czech: Příloha nařízení (ES) č. 1881/2006 se mění takto:
Slovak: Príloha k nariadeniu (ES) č. 1881/2006 sa mení a dopĺňa takto:
Polish: W załączniku do rozporządzenia (WE) nr 1881/2006 wprowadza się następujące zmiany:
Hungarian: Az 1881/2006/EK rendelet melléklete a következőképpen módosul:
Slovenian: Priloga k Uredbi (ES) št. 1881/2006 se spremeni:
Romanian: Anexa la Regulamentul (CE) nr. 1881/2006 se modifică după cum urmează:
Bulgarian: Приложението към Регламент (ЕО) № 1881/2006 се изменя, както следва:
Estonian: Määruse (EÜ) nr 1881/2006 lisa muudetakse järgmiselt.
Latvian: Regulas (EK) Nr. 1881/2006 pielikumu groza šādi:
Lithuanian: Reglamento (EB) Nr. 1881/2006 priedas iš dalies keičiamas taip:
Maltese: L-Anness tar-Regolament (KE) Nru 1881/2006 huwa emendat kif ġej:
English: In the Section 2, the entries 2.1.9 and 2.1.10 are replaced by the following entries:
French: À la section 2, les rubriques 2.1.9 et 2.1.10 sont remplacées par le texte suivant:
German: In Abschnitt 2 erhalten die Einträge 2.1.9 und 2.1.10 folgende Fassung:
Spanish: En la sección 2, las entradas 2.1.9 y 2.1.10 se sustituyen por las siguientes:
Italian: Nella sezione 2, i punti 2.1.9 e 2.1.10 sono sostituiti dai punti seguenti:
Portuguese: Na secção 2, as entradas 2.1.9 e 2.1.10 são substituídas pelas entradas que se seguem:
Dutch: In afdeling 2 worden de punten 2.1.9 en 2.1.10 vervangen door de volgende punten:
Danish: I del 2, affattes punkt 2.1.9 og 2.1.10 således:
Swedish: I avsnitt 2 ska posterna 2.1.9 och 2.1.10 ersättas med följande:
Finnish: Korvataan 2 jaksossa 2.1.9 ja 2.1.10 kohta seuraavasti:
Greek: Στο τμήμα 2, τα σημεία 2.1.9 και 2.1.10 αντικαθίστανται ως εξής:
Czech: V oddílu 2 se položky 2.1.9 a 2.1.10 nahrazují tímto:
Slovak: V oddiele 2 sa položky 2.1.9 a 2.1.10 nahrádzajú týmito položkami:
Polish: w sekcji 2 pozycje 2.1.9 i 2.1.10 otrzymują brzmienie:
Hungarian: A 2. szakaszban a 2.1.9. és a 2.1.10. bejegyzések helyébe a következő bejegyzések lépnek:
Slovenian: Vnosa 2.1.9 in 2.1.10 v oddelku 2 se zamenjata z naslednjima vnosoma:
Romanian: La secțiunea 2, pozițiile 2.1.9 și 2.1.10 se înlocuiesc cu următoarele mențiuni:
Bulgarian: В раздел 2 вписвания 2.1.9 и 2.1.10 се заменя със следните вписвания:
Estonian: jaos asendatakse kirjed 2.1.9 ja 2.1.10 järgmiste kirjetega:
Latvian: 1) pielikuma 2. sadaļas 2.1.9. un 2.1.10. ierakstu aizstāj ar šādu:
Lithuanian: 2 dalies 2.1.9 ir 2.1.10 įrašai pakeičiami šiais įrašais:
Maltese: Fit-Taqsima 2, l-entrati 2.1.9 u 2.1.10 jinbidlu bl-entrati li ġejjin:
English: In Section 2, the following entry 2.1.18 is added
French: À la section 2, la rubrique 2.1.18 suivante est ajoutée:
German: In Abschnitt 2 wird folgender Eintrag 2.1.18 angefügt:
Spanish: En la sección 2, se añade la siguiente entrada 2.1.18
Italian: Nella sezione 2 è aggiunto il seguente punto 2.1.18:
Portuguese: Na secção 2, é inserida a entrada 2.1.18 seguinte:
Dutch: In afdeling 2 wordt het volgende punt 2.1.18 toegevoegd
Danish: I del 2 tilføjes følgende punkt 2.1.18:
Swedish: I avsnitt 2 ska följande post läggas till som post 2.1.18:
Finnish: Lisätään 2 jaksoon 2.1.18 kohta seuraavasti:
Greek: Στο τμήμα 2 προστίθεται το ακόλουθο σημείο 2.1.18:
Czech: V oddílu 2 se vkládá nová položka 2.1.18, která zní:
Slovak: Do oddielu 2 sa vkladá táto položka 2.1.18
Polish: w sekcji 2 dodaje się pozycję 2.1.18 w brzmieniu:
Hungarian: A 2. szakasz a következő, 2.1.18. ponttal egészül ki:
Slovenian: V oddelku 2 se doda naslednji vnoso2.1.18:
Romanian: La secțiunea 2, se adaugă următoarea poziție 2.1.18:
Bulgarian: В раздел 2 се добавя следното вписване 2.1.18:
Estonian: jaosse lisatakse kirje 2.1.18:
Latvian: 2) pielikuma 2. sadaļā pievieno šādu 2.1.18. ierakstu:
Lithuanian: 2 dalis papildoma šiuo 2.1.18 įrašu:
Maltese: Fit-Taqsima 2, tiżdied l-entrata 2.1.18 li ġejja:
English: Dried figs
French: Figues sèches
German: getrocknete Feigen
Spanish: Higos secos
Italian: Fichi secchi
Portuguese: Figos secos
Dutch: Gedroogde vijgen
Danish: Tørrede figner
Swedish: Torkade fikon
Finnish: Kuivatut viikunat
Greek: Ξηρά σύκα
Czech: Sušené fíky
Slovak: Sušené figy
Polish: Suszone figi
Hungarian: Szárított füge
Slovenian: suhe fige
Romanian: Smochine uscate
Bulgarian: Сушени смокини
Estonian: Kuivatatud viigimarjad
Latvian: Žāvētas vīģes
Lithuanian: Džiovintos figos
Maltese: Tin imqadded
English: Codex Alimentarius established a level of 10 μg/kg aflatoxin total in dried figs "ready-to-eat" [3]. The maximum level was based on the assessment performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) at its sixty-eighth meeting on the impact of exposure and health risk of different hypothetical maximum levels of aflatoxins for almonds, Brazil nuts, hazelnuts, pistachios and dried figs [4].
French: Se fondant sur l’évaluation, effectuée par le comité mixte FAO/OMS d’experts des additifs alimentaires (JECFA) lors de sa soixante-huitième session, des effets de l’exposition et du risque sanitaire présentés par différentes teneurs maximales hypothétiques en aflatoxines des amandes, des noix du Brésil, des noisettes, des pistaches et des figues sèches [3], le Codex Alimentarius a fixé à 10 μg/kg la teneur maximale en aflatoxines totales des figues sèches prêtes à être consommées [4].
English: WHO Food Additive Series: 59. Safety evaluation of certain food additives and contaminants. http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
French: Norme générale Codex pour les contaminants et les toxines présents dans les produits destinés à la consommation humaine et animale (CODEX STAN 193-1995) http://www.codexalimentarius.org/input/download/standards/17/CXS_193f.pdf
Slovenian: Serije WHO za aditive v živilih: 59. ocena varnosti določenih živilskih aditivov in kontaminantov. http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html.
Latvian: PTO “Food Additive Series”, Nr. 59, Safety evaluation of certain food additives and contaminants. http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html
Lithuanian: PSO maisto priedų leidinys Nr. 59 „Tam tikrų maisto priedų ir teršalų saugos vertinimas“ (angl. „Safety evaluation of certain food additives and contaminants“). http://www.who.int/foodsafety/chem/jecfa/publications/monographs/en/index.html.
English: Supporting Publications 2012:EN-311. [6 pp.].
Swedish: Supporting Publications 2012:EN-311, [6 s.].
Hungarian: (A szárított fügében előforduló összes aflatoxin felső határértéke 4 μg/kg-ról 10 μg/kg-ra történő növelésének az étrendből adódó expozícióra való hatása.) Kapcsolódó publikációk 2012:EN-311.
English: European Food Safety Authority; Effect on dietary exposure of an increase of the levels for aflatoxin total from 4 μg/kg to 10 μg/kg for dried figs. Supporting Publications 2012:EN-311.
Lithuanian: Europos maisto saugos tarnyba, „Bendros aflatoksinų koncentracijos padidėjimo diovintose figose nuo 4 μg/kg iki 10 μg/kg poveikis aflatoksinų kiekiui maisto produktuose“ (angl. „Effect on dietary exposure of an increase of the levels for aflatoxin total from 4 μg/kg to 10 μg/kg for dried figs“), Pagalbiniai leidiniai (angl. „Supporting Publications“) 2012:EN-311.