natgillin/translations-raw huggingface dataset:
Tepelně neupravené masné výrobky
Non-heat-treated meat products
150 mg/kg vyjádřeno jako NaNo 3
150 mg/kg expressed as NaNo 3
10 mg/kg zbytkové množství vyjádřeno jako NaNo 3
10 mg/kg as a residue expressed as NaNo 3
Rohwürste, uzené alespoň po dobu 4 týdnů s poměrem vody a bílkoviny <=1,7
Rohwürste, mindestens 4 Wochen gereift mit einem Wasser:Eiweiß-Verhältnis von <=1,7
100mg/kg zbytkové množství
100mg/kg as a residue
Navrhuje se, aby u tradičních výrobků„sušené a šťavnaté šunky“, jako je šunka Black Forest, byla zachována stávající ustanovení (50 mg dusitanu/kg a 250 mg dusičnanu/kg jako rezidua v koncovém produktu), jako v případě zvláštních ustanovení například pro výrobky z Anglie.
It is proposed, in the case of traditional products, "dry and wet cured ham" such as Black Forest ham, that the current provisions be maintained (50 mg nitrite/kg and 250 mg nitrate/kg residues in the final product), as in the case of the special provisions for products from England, for example.
EFSA stanovila, že použití dusitanu a dusičnanu přispívá k mikrobiologické bezpečnosti a zachování tradiční příchuti, barvy a oxidační stability.
The EFSA has established that the use of nitrate and nitrite contributes to microbiological safety and preserves the traditional flavour, colour and antioxidative stability.
Navrhuje se, aby v případě tradičních „Rohwürste“ byla udělena výjimka pro 100 mg dusičnanu/kg jako reziduum v koncovém produktu, jako v případě zvláštních ustanovení například pro výrobky z Anglie.
It is proposed, in the case of traditional "raw sausages", that a derogation be granted for 100 mg nitrate/kg as a residue in the final product, as in the case of the special provisions for products from England, for example.
PŘÍLOHA I BOD 3CA) (nový)
ANNEX I, POINT 3 (C A) (new)
PŘÍLOHA III, část D (Směrnice 95/2/ES)
Annex III, Part D (Directive 95/2/EC)
(ca) V části D se přidává tento řádek:
(ca) In Part D the following row is added:
E 319
E 319
Terciární-butyl hydroquinon (TBHQ) 1
Tertiary-butyl hydroquinone (TBHQ) 1
Bezvodé tuky a oleje
Fats and oils essentially free from water
200 mg/kg (vyjádřeno v tuku)
200 mg/kg (expressed on fat)
Emulze obsahující méně než 80 % tuku
Emulsions containing less than 80% fat
Tukové emulze především typu olej ve vodě, včetně směsných anebo ochucených výrobků na základě tukových emulzí
Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions
Rybí tuk
Fish oil
200 mg/kg
200 mg/kg
Margarín a podobné výrobky
Margarine and similar products
Směsi margarínu a másla
Blends of margarine and butter
Chléb a podobné výrobky
Bread and similar products
200 mg/kg (vyjádřeno v tuku)
200 mg/kg (expressed on fat
Mražené ryby, rybí filé & výrobky z ryb, včetně měkkýšů, korýšů a ostnokožců
Frozen fish, fish fillets, & fish products, including molluscs, crustaceans and echinoderms
(vyjádřeno v tuku)
(expressed on fat)
Koření a ochucovadla
Seasoning and condiments
Polévky a vývary
Soups and broths
Dehydrované maso
Dehydrated meat
Zpracované ořechy
Processed nuts
Esenciální oleje
Essential oils
1 Samotné nebo v kombinaci s BHA, BHT a Propyl galátem
1 Singly or in combination with BHA, BHT, and Propyl Gallate
Zahrnutí terciárního-butyl hydroquinonu (TBHQ) jako nového antioxidantu do olejů, tuků a potravin s maximální hladinou 200mg/kg na základě kladného postoje EFSA z 12. července 2004.
Inclusion of Tertiary-butyl hydroquinone (TBHQ) as a new antioxidant for use in oils, fats and foods at a maximum level of 200mg/kg following the positive EFSA opinion of 12 July 2004.
TBHQ se používá pro stabilizaci olejů, tuků a potravin proti oxidaci, zpomaluje vývoj žluklosti produktů a prodlužuje jejich trvanlivost.
TBHQ is used in stabilising oils, fats and foods against oxidative deterioration, retarding the development of rancidity in products and extending their shelf life.
TBHQ nemění barvu v přítomnosti železa a neprodukuje zřetelný zápach ani příchuť, když se přidá do olejů, tuků nebo potravin.
TBHQ shows no discoloration when used in the presence of iron and produces no discernible odour or flavour when added to various oils, fats and foods.
Dobře se rozpouští v olejích, tucích i potravinách a lze jej kombinovat s jinými stávajícími antioxidanty, jako například BHA a BHT, s nimiž tvoří vysoce účinné kombinace antioxidantů.
It has good solubility in foods, fats and oils and can be combined with other existing antioxidants such as BHA and BHT to produce highly effective antioxidant combinations.
PŘÍLOHA I BOD 4CA (nový)
ANNEX I, POINT 4 (C A) (new)
Příloha IV (Směrnice 95/2/ES)
Annex IV (Directive 95/2/EC)
(ca) Přidávají se následující řádky:
(ca) The following rows are added:
E 1204
E 1204
Potravinářské přídatné látky, jak je definuje směrnice 2002/46/ES, ve formě tobolek a tablet
Food supplements as defined in Directive 2002/46/EC in capsule and tablet form
Mikrocukrovinky na osvěžení dechu ve formě folie
Breath freshening micro-sweets in the form of films
Inclusion of pullulan as a new additive for use in food supplements in the form of capsules and tablets as well as in edible flavoured films and micro-sweets (breath fresheners) following the positive EFSA opinion of 13 July 2004.
Inclusion of pullulan as a new additive for use in food supplements in the form of capsules and tablets as well as in edible flavoured films and micro-sweets (breath fresheners) following the positive EFSA opinion of 13 July 2004.
PŘÍLOHA I, BOD 4CB) (nový)
ANNEX I, POINT 4 (C B) (new)
PŘÍLOHA IV (Směrnice 95/2/ES)
Annex IV (Directive 95/2/EC)
(cb) Přidává se tento řádek:
( cb ) The following row is added:
E XXX
E XXX
Škrobový hliníkový oktenyl sukcinát (SAOS)
Starch Aluminium Octenyl Succinate (SAOS)
Vitamínové a výživné přípravky pro použití u dietetických potravinových doplňků
Vitamin and nutrient preparations for use in dietary food supplements
Použití škrobového hliníkového oktenyl sukcinátu (SAOS) jako činidla proti hrudkovitosti vitamínových a výživných přípravků pro použití v potravinách v příloze IV Směrnice 1995/2/ES, na základě kladného postoje Vědeckého výboru pro potraviny (SCF).
Inclusion of Starch Aluminium Octenyl Succinate (SAOS) as an anti-caking agent for use in vitamin and nutrient preparations for use in food in Annex IV of Directive 1995/2/EC, following a positive opinion of the Scientific Committee for Food (SCF).
The aim of this Directive, amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs, is the adaptation due to scientific development and technological progress.
The aim of this Directive, amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs, is the adaptation due to scientific development and technological progress.
Two methods are proposed for achieving the purpose: revision of the current positive list of permitted additives and the authorisation of new substances.
Two methods are proposed for achieving the purpose: revision of the current positive list of permitted additives and the authorisation of new substances.
According to Article 2(1) of Directive 2003/114 the Commission and European Food Safety Agency were asked to review the conditions for use of several additives.
According to Article 2(1) of Directive 2003/114 the Commission and European Food Safety Agency were asked to review the conditions for use of several additives.
The report on the progress of re-evaluation of certain additives, focused in particular on E 251 and 252 (nitrates) and E 249 and E 250 (nitrites), opened up a debate among Member States.
The report on the progress of re-evaluation of certain additives, focused in particular on E 251 and 252 (nitrates) and E 249 and E 250 (nitrites), opened up a debate among Member States.
In view of revision of the use of salts of nitrates and nitrites – preservatives permitted for use in meat products, cheese and certain fish products – the Commission took account of the ruling of the European Court of Justice of 20 March 2003.
In view of revision of the use of salts of nitrates and nitrites – preservatives permitted for use in meat products, cheese and certain fish products – the Commission took account of the ruling of the European Court of Justice of 20 March 2003.
In the case Denmark vs. Commission the Court has decided that the opinion of the Scientific Committee for Food of 1995, which called into question the maximum amounts of nitrites, set under the Directive 95/2/EC, has not been observed.
In the case Denmark vs. Commission the Court has decided that the opinion of the Scientific Committee for Food of 1995, which called into question the maximum amounts of nitrites, set under the Directive 95/2/EC, has not been observed.
In its opinion of 26 November 2003 the EFSA reiterated that lowering the maximum levels of nitrates and nitrites is needed in order to keep the level of nitrosamines at the lowest possible level.
In its opinion of 26 November 2003 the EFSA reiterated that lowering the maximum levels of nitrates and nitrites is needed in order to keep the level of nitrosamines at the lowest possible level.
In this Directive the Commission proposes a new method for establishing the authorised level of nitrates/nitrites in food.
In this Directive the Commission proposes a new method for establishing the authorised level of nitrates/nitrites in food.
Instead of so far existing monitoring of residual levels of nitrates/nitrites in meat products, the levels set up as added values are introduced as the method of monitoring.
Instead of so far existing monitoring of residual levels of nitrates/nitrites in meat products, the levels set up as added values are introduced as the method of monitoring.
The exemptions from the rule (permitted higher residual levels) are only traditionally manufactured meat products from the U.K.
The exemptions from the rule (permitted higher residual levels) are only traditionally manufactured meat products from the U.K.
(Annex 1).
(Annex 1).
Several Member States have asked for derogations for their traditional meat products too, while in general some of them were opposed to the introducing of specific exemptions for nitrates and nitrites and question their technological need.
Several Member States have asked for derogations for their traditional meat products too, while in general some of them were opposed to the introducing of specific exemptions for nitrates and nitrites and question their technological need.
The question of principle in view of the authorisation of special derogations has thus been raised.
The question of principle in view of the authorisation of special derogations has thus been raised.
Your rapporteur supports the proposed method of establishing maximum levels of nitrates/nitrites as added values.
Your rapporteur supports the proposed method of establishing maximum levels of nitrates/nitrites as added values.
Therefore derogations should be rare and exempted products need to be adequately specified and identified.
Therefore derogations should be rare and exempted products need to be adequately specified and identified.
With the Directive 2003/52/EC the placing on the market of jelly mini-cups , containing food additive E 425 konjak was suspended.
With the Directive 2003/52/EC the placing on the market of jelly mini-cups , containing food additive E 425 konjak was suspended.
The Commission followed the opinion of the EFSA of 13 July 2004 and banned the placing on the market and import of jelly mini-cups containing gel-forming food additives derived from seaweed and certain gums due to the risk of choking.
The Commission followed the opinion of the EFSA of 13 July 2004 and banned the placing on the market and import of jelly mini-cups containing gel-forming food additives derived from seaweed and certain gums due to the risk of choking.
This Directive proposes banning the substances E 400 to 407, E 407a, E 410, E 412 to 415, E 417 and E 418 in view of their hazardous potential when used in jelly mini-cups.
This Directive proposes banning the substances E 400 to 407, E 407a, E 410, E 412 to 415, E 417 and E 418 in view of their hazardous potential when used in jelly mini-cups.
Among them are several lawfully marketed additives, which meet the required EU safety standards for use in food, such as E 410 locust bean gum, E 415 xantan gum and E 418 gellan gum.
Among them are several lawfully marketed additives, which meet the required EU safety standards for use in food, such as E 410 locust bean gum, E 415 xantan gum and E 418 gellan gum.
The manufacturers questioned the "ban the substances approach" and proposed to ban “unsafe products” rather than substances of which they consist.
The manufacturers questioned the "ban the substances approach" and proposed to ban “unsafe products” rather than substances of which they consist.
The safe substances in other products would be free from consumers’ suspicion caused by the ban from the market of one unsafe product.
The safe substances in other products would be free from consumers’ suspicion caused by the ban from the market of one unsafe product.
The EFSA Scientific Panel was of the opinion that in particular the shape, size and way of ingestion are considered to be the main physical hazard, although the risk appears to be also related to the chemical and physical properties of the food additives, which form the gel of the product.
The EFSA Scientific Panel was of the opinion that in particular the shape, size and way of ingestion are considered to be the main physical hazard, although the risk appears to be also related to the chemical and physical properties of the food additives, which form the gel of the product.
In order to change this approach, a revision of the General Food Law Regulation 178/2002 is needed.
In order to change this approach, a revision of the General Food Law Regulation 178/2002 is needed.
Among newly authorised sweeteners erythritol with a taste close to sugar has been judged acceptable by the EFSA.
Among newly authorised sweeteners erythritol with a taste close to sugar has been judged acceptable by the EFSA.
It is a sugar similar bulk sweetener, non-caloric, enhances flavour in beverages and has a higher rate of absorption to other polyols.
It is a sugar similar bulk sweetener, non-caloric, enhances flavour in beverages and has a higher rate of absorption to other polyols.
However, although it has the highest digestive tolerance of all polyols, it still is a polyol, a nutritive sweetener.
However, although it has the highest digestive tolerance of all polyols, it still is a polyol, a nutritive sweetener.
Taking account of the possible laxative potential, the Commission did not include the use of erythritol in beverages, but proposed to exempt erythritol from the labelling rule regarding the labelling of laxative effect in table-top sweeteners containing polyols.
Taking account of the possible laxative potential, the Commission did not include the use of erythritol in beverages, but proposed to exempt erythritol from the labelling rule regarding the labelling of laxative effect in table-top sweeteners containing polyols.
In order to eliminate concerns about laxative effect in beverages, manufacturers responded with a proposal to lower the use level to 1.5%.
In order to eliminate concerns about laxative effect in beverages, manufacturers responded with a proposal to lower the use level to 1.5%.
In several non-European countries erythritol in beverages is permitted at a level of 3.5 per cent and higher.
In several non-European countries erythritol in beverages is permitted at a level of 3.5 per cent and higher.
Several Member States are of the opinion that erythritol should not be exempted from the rule regarding labelling of a laxative effect.
Several Member States are of the opinion that erythritol should not be exempted from the rule regarding labelling of a laxative effect.
Your rapporteur supports this, nevertheless wishes to examine the possibility that the use of erythritol would be permitted in beverages at 1.5 % use level and labelled for its laxative potential.
Your rapporteur supports this, nevertheless wishes to examine the possibility that the use of erythritol would be permitted in beverages at 1.5 % use level and labelled for its laxative potential.
The Scientific Committee on Food found in April 2003 that a soybean hemicellulose is acceptable for use in foodstuffs.
The Scientific Committee on Food found in April 2003 that a soybean hemicellulose is acceptable for use in foodstuffs.
There are, however, reservations on the use of this substance because of its allergenic potential, in particular with respect to the rise in pre-fried potatoes, flavourings and jelly confectionery.
There are, however, reservations on the use of this substance because of its allergenic potential, in particular with respect to the rise in pre-fried potatoes, flavourings and jelly confectionery.
In the light of possible allergenic danger consumers should be informed that the product is derived from soybean and sold packaged and labelled.
In the light of possible allergenic danger consumers should be informed that the product is derived from soybean and sold packaged and labelled.
Such labelling is already the legal obligation of the manufacturers according to Directive 2003/89/EC.
Such labelling is already the legal obligation of the manufacturers according to Directive 2003/89/EC.
Sulphites are supposed to have a hazardous potential for asthmatics and should therefore be kept on the lowest possible level (maximum level of less than 10 mg/kg).
Sulphites are supposed to have a hazardous potential for asthmatics and should therefore be kept on the lowest possible level (maximum level of less than 10 mg/kg).
Some importers have drawn attention to the fact that raw shrimps comply with the maximum permitted levels of sulphite dioxide, but not after being cooked (permitted level is then lower).
Some importers have drawn attention to the fact that raw shrimps comply with the maximum permitted levels of sulphur dioxide, but not after being cooked (permitted level is then lower).
Your rapporteur agrees with the Commission that in general the use of sulphite dioxide in foodstuffs should be limited.
Your rapporteur agrees with the Commission that in general the use of sulphur dioxide in foodstuffs should be limited.
However, the case of raw and cooked crustaceans is an anomaly and needs to be changed.
However, the case of raw and cooked crustaceans is an anomaly and needs to be changed.
We propose that the Commission asks the EFSA for its opinion on this special case.
We propose that the Commission asks the EFSA for its opinion on this special case.
The acceptable use level of sulphite dioxide appears also with regard to the surface treatment of fruit and vegetables and the maximum levels in rehydrated dried fruit.
The acceptable use level of sulphur dioxide appears also with regard to the surface treatment of fruit and vegetables and the maximum levels in rehydrated dried fruit.
Your rapporteur is of the opinion that a trend towards raising the levels of sulphite dioxide is not acceptable.
Your rapporteur is of the opinion that a trend towards raising the levels of sulphur dioxide is not acceptable.
The Commission should, however, provide more detailed analysis with regard to sulphite dioxide levels in rehydrated dried fruit and when they are further processed (dried fruit are permitted to contain levels up to 2000mg/kg, but when further processed the level in the fruit is reduced to 100 mg/kg; the level of sulphite dioxide does not appreciably reduce during the pasteurisation, nor during subsequent storage).
The Commission should, however, provide more detailed analysis with regard to sulphur dioxide levels in rehydrated dried fruit and when they are further processed (dried fruit are permitted to contain levels up to 2000mg/kg, but when further processed the level in the fruit is reduced to 100 mg/kg; the level of sulphur dioxide does not appreciably reduce during the pasteurisation, nor during subsequent storage).
Not yet considered in the Directive is the new additive pullulan , permitted for use in food by the EFSA.
Not yet considered in the Directive is the new additive pullulan , permitted for use in food by the EFSA.
The Scientific Panel has evaluated pullulan as a new food additive (foodstuffs in capsule and coated-tablet form) or as flavoured edible films (breath-freshening edible films) as safe for human consumption.
The Scientific Panel has evaluated pullulan as a new food additive (foodstuffs in capsule and coated-tablet form) or as flavoured edible films (breath-freshening edible films) as safe for human consumption.
Pullulan is a white to off-white tasteless, odourless powder, a polysaccharide produced from yeast.
Pullulan is a white to off-white tasteless, odourless powder, a polysaccharide produced from yeast.
It is naturally occurring and has film-forming properties and can therefore be used as a substitute for gelatine (especially for vegetarians) or other film-forming polymers in certain foods.
It is naturally occurring and has film-forming properties and can therefore be used as a substitute for gelatine (especially for vegetarians) or other film-forming polymers in certain foods.
The low oxygen permeability of pollulan films protects susceptible ingredients from deterioration and thus preserves the nutritional and organoleptic quality of the products.
The low oxygen permeability of pollulan films protects susceptible ingredients from deterioration and thus preserves the nutritional and organoleptic quality of the products.
The current proposed use and at a usage level requested – the intake of around 2.3 g pullulan per day - would not present any health concern.
The current proposed use and at a usage level requested – the intake of around 2.3 g pullulan per day - would not present any health concern.
Návrh směrnice Evropského parlamentu a Rady, kterou se mění směrnice 95/2/ES o potravinářských přídatných látkách jiných než barviva a náhradní sladidla a směrnice 94/35/ES o náhradních sladidlech pro použití v potravinách
Proposal for a directive of the European Parliament and of the Council amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs
Mojca Drčar Murko 30.11.2004
Mojca Drčar Murko 30.11.2004
Adamos Adamou, Liam Aylward, Johannes Blokland, John Bowis, Frederika Brepoels, Hiltrud Breyer, Martin Callanan, Dorette Corbey, Chris Davies, Avril Doyle, Mojca Drčar Murko, Edite Estrela, Karl-Heinz Florenz, Françoise Grossetête, Satu Hassi, Gyula Hegyi, Caroline Jackson, Dan Jørgensen, Eija-Riitta Korhola, Holger Krahmer, Urszula Krupa, Aldis Kušķis, Marie-Noëlle Lienemann, Peter Liese, Jules Maaten, Linda McAvan, Roberto Musacchio, Riitta Myller, Miroslav Ouzký, Dimitrios Papadimoulis, Vittorio Prodi, Frédérique Ries, Guido Sacconi, Carl Schlyter, Richard Seeber, Kathy Sinnott, Jonas Sjöstedt, Bogusław Sonik, María Sornosa Martínez, Antonios Trakatellis, Thomas Ulmer, Anja Weisgerber, Åsa Westlund, Anders Wijkman
Adamos Adamou, Liam Aylward, Johannes Blokland, John Bowis, Frederika Brepoels, Hiltrud Breyer, Martin Callanan, Dorette Corbey, Chris Davies, Avril Doyle, Mojca Drčar Murko, Edite Estrela, Karl-Heinz Florenz, Françoise Grossetête, Satu Hassi, Gyula Hegyi, Caroline Jackson, Dan Jørgensen, Eija-Riitta Korhola, Holger Krahmer, Urszula Krupa, Aldis Kušķis, Marie-Noëlle Lienemann, Peter Liese, Jules Maaten, Linda McAvan, Roberto Musacchio, Riitta Myller, Miroslav Ouzký, Dimitrios Papadimoulis, Vittorio Prodi, Frédérique Ries, Guido Sacconi, Carl Schlyter, Richard Seeber, Kathy Sinnott, Jonas Sjöstedt, Bogusław Sonik, María Sornosa Martínez, Antonios Trakatellis, Thomas Ulmer, Anja Weisgerber, Åsa Westlund, Anders Wijkman
PE 357.974v02-00
PE 359.974v02-00
k návrhu směrnice Rady o ochraně proti háďátku bramborovému
on the proposal for a Council directive on the control of potato cyst nematodes
– s ohledem na návrh Komise předložený Radě ( KOM(2005)0151 )
– having regard to the Commission proposal to the Council ( COM(2005)0151 )