2001/424/EC: Commission Decision of 23 May 2001 authorising the placing on the market of pasteurised fruit-based preparations produced using high-pressure pasteurisation under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C(2001) 1462)
Date: 2001-05-23
Institutions: European Commission
Subjects: food inspection, fruit product, labelling, marketing, pasteurisation, prepared foodstuff

L 151/42

EN

Official Journal of the European Communities

7.6.2001

COMMISSION DECISION

of 23 May 2001

authorising the placing on the market of pasteurised fruit-based preparations produced using
high-pressure pasteurisation under Regulation (EC) No 258/97 of the European Parliament and of
the Council

(notified under document number C(2001) 1462)

(Only the French text is authentic)

(2001/424/EC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European
Community,

Having regard to Regulation (EC) No 258/97 of the European
Parliament and of the Council of 27 January 1997 concerning
novel foods and novel food ingredients (1), and in particular
Article 7 thereof,

Having regard to the request by Groupe Danone to the
competent authorities of France of 3 December 1998 for
placing pasteurised fruit-based preparations produced by high-
pressure pasteurisation on the market as a novel food ingre-
dient,

Having regard to the initial assessment report drawn up by the
competent authorities of France, which the Commission
forwarded to all Member State on 16 May 2000.

Whereas:

(1)

In their initial assessment report the French competent
food assessment body came to the conclusion that high-
pressure treatment (8 kbar for 6 minutes at 20°C) may
be safely used instead of the specified generally used heat
pasteurisation process (85°C for 10 minutes).

(2) Within the 60 days' period laid down in Article 6(4) of
the Regulation, reasoned objections to the marketing of
the product were nevertheless raised in accordance with
that provision. In accordance with Article 7 of the Regu-
lation, a Decision is therefore to be taken in accordance
with the procedure laid down in Article 13 of the Regu-
lation.

(3)

At a meeting on 9 October 2000 experts of Groupe
Danone were called upon to provide the necessary infor-
mation in response to the comments and objections
raised by Member States. In particular, a technical expla-
nation was given that
the high-pressure treatment
provides the same level of safety as the generally used
heat pasteurisation process with respect to the bacterio-
logical risks and the allergenic potential.

(4)

(5)

(6)

It is therefore considered that the use of high-pressure
pasteurisation in the production of fruit preparations is
not likely to have an effect on public health so that a
decision can be taken without consultation of
the
Scientific Committee for Food.

On this basis, it is established that the products comply
with the criteria laid down in Article 3(1) of the Regula-
tion.

The measures provided for in this Decision are in
accordance with the opinion of the Standing Committee
for Foodstuffs,

HAS ADOPTED THIS DECISION:

Article 1

The fruit preparations pasteurised by high-pressure treatment,
as specified in the Annex, may be placed on the market in the
Community as a novel food ingredient.

Article 2

Without prejudice to the other requirements of Community
law concerning the labelling of
the wording
‘pasteurised by high-pressure treatment’ is displayed next to the
fruit preparations in question as such and in any product in
which it is used.

foodstuffs,

Article 3

This Decision is addressed to Groupe Danone, 7 rue de
Téhéran, F-75391 Paris CEDEX 08.

Done at Brussels, 23 May 2001.

For the Commission

David BYRNE

Member of the Commission

(1) OJ L 43, 14.2.1997, p. 1.

7.6.2001

EN

Official Journal of the European Communities

L 151/43

ANNEX

Specifications for fruit preparations pasteurised by high-pressure treatment

Parameter

Target

Comments

Types of Fruit

cherry,

apple, apricot, banana, blackberry,
blueberry,
fig,
grape, grapefruit, mandarine, mango,
melon, peach, pear, pineaple, prune,
raspberry, rhubarb, strawberry

coconut,

Fruit used in conventional process

storage before high-pressure

Fruit
treatment

Minimum 15 days at – 20 °C

Fruit added

40 % to 60 % of thawed fruit

Fruit harvested and stored in conjunc-
tion with good/hygienic agricultural
and manufacturing practices

Fruit homogenised and added to other
ingredients

pH

° Brix

a

w

3,2 to 4,2

7 to 42

< 0,95

Assured by added sugars

Assured by added sugars

Final storage

days maximum at

60
maximum

+ 5 °C

Equivalent
to storage
conventionally processed product.

regimen for