natgillin/translations-raw huggingface dataset:
on the prevention and reduction of ethyl carbamate contamination in stone fruit spirits and stone fruit marc spirits and on the monitoring of ethyl carbamate levels in these beverages
o preprečevanju in zmanjševanju kontaminacije žganja iz koščičastega sadja in žganja iz tropin koščičastega sadja z etilkarbamatom ter nadzorovanju stopenj etilkarbamata v teh pijačah
Having regard to the Treaty on the Functioning of the European Union, and in particular Article 292 thereof
ob upoštevanju Pogodbe o delovanju Evropske unije in zlasti člena 292 Pogodbe,
The Scientific Panel on Contaminants in the Food Chain of the European Food Safety Authority (EFSA) adopted on 20 September 2007 a scientific opinion on ethyl carbamate and hydrocyanic acid in food and beverages [1].
Znanstveni odbor za onesnaževalce v prehranski verigi Evropske agencije za varnost hrane (EFSA) je 20. septembra 2007 sprejel znanstveno mnenje o etilkarbamatu in cianovodikovi kislini v hrani in pijačah [1].
In this opinion the Panel derived margins of exposure (MOE) for ethyl carbamate for different scenarios of food and beverage consumption.
V mnenju je Odbor izračunal stopnje izpostavljenosti (MOE) etilkarbamatu v različnih razmerah uživanja hrane in pijač.
Based on these MOE the Panel concluded that ethyl carbamate in alcoholic beverages indicates a health concern, particularly with respect to stone fruit brandies, and recommended taking mitigation measures to reduce the levels of ethyl carbamate in these beverages.
Na podlagi MOE je Odbor ugotovil, da etilkarbamat v alkoholnih pijačah pomeni tveganje za zdravje, zlasti pri brandyjih iz koščičastega sadja, ter priporočil sprejetje ukrepov za znižanje stopenj etilkarbamata v teh pijačah.
As hydrocyanic acid is an important precursor of ethyl carbamate formation in stone fruit spirits and stone fruit marc spirits, the Panel concluded that such measures should include focus on hydrocyanic acid and other precursors of ethyl carbamate, to prevent the formation of ethyl carbamate during the shelf-life of these products.
Cianovodikova kislina je pomembna predhodna sestavina za nastanek etilkarbamata v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja, zato je Odbor sklenil, da se morajo ukrepi med drugim osredotočati na cianovodikovo kislino in druge predhodne sestavine etilkarbamata, da se prepreči nastanek etilkarbamata med rokom trajanja teh proizvodov.
Maximum contents of hydrocyanic acid in stone fruit spirits and stone fruit marc spirits have been laid down in Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 [2].
V Uredbi (ES) št. 110/2008 Evropskega parlamenta in Sveta z dne 15. januarja 2008 o opredelitvi, opisu, predstavitvi, označevanju in zaščiti geografskih označb žganih pijač ter razveljavitvi Uredbe Sveta (EGS) št. 1576/89 [2] je bila določena največja vsebnost cianovodikove kisline v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja.
This Regulation stipulates that the maximum hydrocyanic acid content in stone fruit spirits and stone fruit marc spirits shall be 7 grams per hectolitre of 100 % vol. alcohol (70 mg/l).
V skladu s to uredbo je največja dovoljena vsebnost cianovodikove kisline v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja 7 gramov na hektoliter 100 vol. % alkohola (70 mg/l).
A Code of Practice for the prevention and reduction of ethyl carbamate levels in stone fruit spirits and stone fruit marc spirits is considered a suitable tool to address the EFSA recommendations.
Za odziv na priporočila EFSA je ustrezno sprejeti Kodeks ravnanja za preprečevanje nastanka ter zniževanje stopenj etilkarbamata v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja.
This Code recommends Good Manufacturing Practices (GMP) for which there is evidence that lower ethyl carbamate levels can be achieved when they are applied.
Kodeks priporoča uporabo dobre proizvodne prakse (DPP), ki dokazano prispeva k znižanju stopenj etilkarbamata.
An ethyl carbamate target level of 1 mg/l in the ready-to-drink spirit is realistic and achievable when applying good practices.
Z uporabo dobre prakse je ciljna stopnja 1 mg etilkarbamata na liter žganja, pripravljenega za pitje, realistična in dosegljiva.
The levels of ethyl carbamate in stone fruit spirits and stone fruit marc spirits should be monitored during a time period of three years and the results be used to assess the effects of this Code of Practice after three years of implementation.
Stopnje etilkarbamata v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja je treba nadzorovati tri leta, izsledke pa uporabiti za oceno učinkov navedenega kodeksa ravnanja po treh letih njegove uporabe.
Furthermore, the possibility of setting a maximum level should be assessed.
Poleg tega je treba proučiti možnost določitve najvišje stopnje –
It is recommended that the Member States:
Priporočeno je, da države članice:
take the necessary measures to ensure that the Code of Practice on the prevention and reduction of ethyl carbamate contamination in stone fruit spirits and stone fruit marc spirits as described in the Annex to this Recommendation, is implemented by all operators involved in the production, packaging, transport, holding and storage of stone fruit spirits and stone fruit marc spirits.
sprejmejo potrebne ukrepe za zagotovitev, da bodo vsi gospodarski subjekti, vključeni v proizvodnjo, pakiranje, hrambo in skladiščenje žganja iz koščičastega sadja in žganja iz tropin koščičastega sadja, uporabljali Kodeks ravnanja za preprečevanje nastanka ter zniževanje stopenj etilkarbamata v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja, kakor je opisan v Prilogi k temu priporočilu;
ensure that all the appropriate measures are taken to achieve levels of ethyl carbamate in stone fruit spirits and stone fruit marc spirits as low as possible with the aim to achieve the level of 1 mg/l as a target.
zagotovijo sprejetje vseh ustreznih ukrepov za dosego čim nižjih stopenj etilkarbamata v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja, pri čemer je ciljna stopnja 1 mg/l;
monitor levels of ethyl carbamate in stone fruit spirits and stone fruit marc spirits during the years 2010, 2011 and 2012 in order to assess the effects of the Code of Practice set out in the Annex to this Recommendation.
nadzorujejo stopnje etilkarbamata v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja v letih 2010, 2011 in 2012, da se ocenijo učinki kodeksa ravnanja, kakor je določen v prilogi k temu priporočilu;
report the monitoring data of the previous year to EFSA by 1 June each year with the information and in the format set out by EFSA.
do 1. junija vsakega leta agenciji EFSA sporočijo podatke, pridobljene pri nadzorovanju iz prejšnjega leta, v obliki, ki jo določi EFSA, skupaj z informacijami, ki jih zahteva EFSA;
follow the sampling procedures for the purpose of the monitoring programme as laid down in part B of the Annex to Commission Regulation (EC) No 333/2007 of 28 March 2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs [3].
za program nadzorovanja upoštevajo postopke vzorčenja, kakor so določeni v delu B Priloge k Uredbi Komisije (ES) št. 333/2007 z dne 28. marca 2007 o določitvi metod vzorčenja in analitskih metod za uradni nadzor vsebnosti svinca, kadmija, živega srebra, anorganskega kositra, 3-MCPD in benzo-a-pirena v živilih [3];
carry out the analysis of ethyl carbamate in accordance with the criteria laid down in points 1 and 2 of Annex III to Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls to ensure the verification of compliance with feed and food law, animal health and animal welfare rules [4].
izvajajo analizo etilkarbamata po merilih iz točk 1 in 2 Priloge III k Uredbi (ES) št. 882/2004 Evropskega parlamenta in Sveta z dne 29. aprila 2004 o izvajanju uradnega nadzora, da se preveri skladnost z zakonodajo o krmi in živilih ter s pravili o zdravstvenem varstvu živali in zaščiti živali [4].
Opinion of the Scientific Panel on Contaminants in the Food chain on a request from the European Commission on ethyl carbamate and hydrocyanic acid in food and beverages, The EFSA Journal (2007) Journal number, 551, p. 1. http://www.efsa.europa.eu/en/scdocs/doc/Contam_ej551_ethyl_carbamate_en_rev.1,3.pdf
Mnenje znanstvenega odbora za onesnaževalce v prehranski verigi na zahtevo Evropske komisije o etilkarbamatu in cianovodikovi kislini v hrani in pijačah, The EFSA Journal (2007) št. 551, str. 1. http://www.efsa.europa.eu/en/scdocs/doc/Contam_ej551_ethyl_carbamate_en_rev.1,3.pdf
OJ L 165, 3.4.2004, p. 1.
UL L 165, 3.4.2004, str. 1.
Code of Practice for the prevention and reduction of ethyl carbamate contamination in stone fruit spirits and stone fruit marc spirits
Kodeks ravnanja za preprečevanje nastanka ter zniževanje stopenj etilkarbamata v žganju iz koščičastega sadja in žganju iz tropin koščičastega sadja
Ethyl carbamate is a compound that occurs naturally in fermented foods and alcoholic beverages such as bread, yoghurt, soy sauce, wine, beer, and particularly in stone fruit spirits and stone fruit marc spirits, mainly those made from cherries, plums, mirabelles and apricots.
Etilkarbamat je sestavina, ki je naravno prisotna v fermentirani hrani, kot je kruh, jogurt, sojina omaka, in v alkoholnih pijačah, kot je vino, pivo in zlasti žganje iz koščičastega sadja ter žganje iz tropin koščičastega sadja, zlasti iz češenj, sliv, mirabel in marelic.
Ethyl carbamate can be formed from various substances inherent in food and beverages, including hydrogen cyanide (or hydrocyanic acid), urea, citrulline, and other N-carbamyl compounds.
Etilkarbamat lahko nastane iz različnih snovi, ki so del hrane in pijač, vključno z vodikovim cianidom (ali cianovodikovo kislino), sečnino, citrulinom in drugimi spojinami N-karbamila.
Cyanate is probably the ultimate precursor in most cases, reacting with ethanol to form ethyl carbamate.
Cianat je večinoma končna predhodna sestavina, iz katere v reakciji z etanolom nastane etilkarbamat.
In stone fruit distillates (stone fruit spirits and stone fruit marc spirits) ethyl carbamate can be formed from cyanogenic glycosides that are natural constituents of the stones.
V destilatih iz koščičastega sadja (žganje iz koščičastega sadja in žganje iz tropin koščičastega sadja) lahko etilkarbamat nastane iz cianogenih glikozidov, ki so naravna sestavina koščic.
When mashing the fruit, the stones may be broken and cyanogenic glycosides from the stones may come into contact with enzymes in the fruit mash.
Pri stiskanju sadja se lahko koščice zlomijo in tako cianogeni glikozidi pridejo v stik z encimi v sadni drozgi.
Cyanogenic glycosides are then degraded to hydrocyanic acid/cyanides.
Cianogeni glikozidi se nato razkrojijo v cianovodikovo kislino/cianide.
Hydrocyanic acid may also be released from intact stones during a longer storage of the fermented mash.
Cianovodikova kislina se lahko sprosti iz nepoškodovanih koščic tudi med dolgotrajnim hranjenjem fermentirane drozge.
During the distillation process hydrocyanic acid may be enriched in all fractions.
Med destilacijo se lahko cianovodikova kislina obogati v vseh frakcijah.
Under influence of light cyanide is oxidised to cyanate reacting with ethanol to form ethyl carbamate.
Ob stiku s svetlobo cianid oksidira v cianat, iz katerega v reakciji z etanolom nastane etilkarbamat.
Once the reaction has been triggered, it cannot be stopped.
Sprožene reakcije ni mogoče ustaviti.
A major reduction in the concentration of ethyl carbamate could be achieved using two different approaches: first, by reducing the concentration of the main precursor substances; second, by reducing the tendency of these substances to react to form cyanate.
Koncentracija etilkarbamata se lahko močno zmanjša z dvema pristopoma: z zmanjšanjem koncentracije glavnih predhodnih sestavin in zmanjšanjem težnje teh snovi k reakciji, s katero nastaja cianat.
The main influencing factors are the concentration of precursors (e.g. hydrocyanic acid and cyanides) and storage conditions, such as light exposure and temperature.
Glavni dejavniki, ki vplivajo na to, so koncentracija predhodnih snovi (npr. cianovodikove kisline in cianidov) in razmere skladiščenja, kot sta izpostavljenost svetlobi in temperatura.
Although no strong correlation between the level of hydrocyanic acid and ethyl carbamate has been established so far, it is evident that under certain conditions high concentrations of hydrocyanic acid lead to higher levels of ethyl carbamate.
Četudi doslej ni bila dokazana močna povezava med stopnjo cianovodikove kisline in etilkarbamata, je očitno, da v nekaterih razmerah velika koncentracija cianovodikove kisline vodi do višjih ravni etilkarbamata.
A potential increase in ethyl carbamate formation has been associated with levels at or above 1 mg/l hydrocyanic acid in the final distillate [1] [2].
Možno povečanje nastajanja etilkarbamata je povezano s stopnjami, enakimi ali višjimi od 1 mg cianovodikove kisline na liter končnega destilata [1], [2].
Part I gives details of the production process.
V delu I je podrobno opisan proizvodni postopek.
Part II contains specific recommendations based on Good Manufacturing Practices (GMP).
V delu II so posebna priporočila, ki temeljijo na dobri proizvodni praksi (DPP).
I. DESCRIPTION OF THE PRODUCTION PROCESS
I. OPIS PROIZVODNEGA POSTOPKA
The production process for fruit spirits and fruit marc spirits involves mashing and fermentation of the whole fruit, followed by distillation.
Proizvodni postopek žganja iz koščičastega sadja in žganja iz tropin koščičastega sadja sestavljajo stiskanje in fermentacija celega sadja ter destilacija.
The process typically follows the steps listed below:
Postopek poteka po naslednjih korakih:
crushing the whole ripe fruit;
mletje celega zrelega sadja,
fermenting the mash in stainless steel tanks or other suitable fermentation vessels;
fermentacija drozge v sodih iz nerjavnega jekla ali drugih ustreznih posodah za fermentacijo,
transferring the fermented mash into the distillation device, often a copper pot;
pretok fermentirane drozge v destilacijsko napravo, ki je običajno bakren lonec,
heating the fermented mash by a suitable heating method in order to slowly boil off the alcohol;
segrevanje fermentirane drozge z ustrezno metodo segrevanja za počasno izhlapevanje alkohola,
cooling the alcohol vapour in an appropriate (e.g. stainless steel) column where it condenses and is collected;
ohlajanje alkoholnih hlapov v ustreznem stolpu (npr. iz nerjavega jekla), v katerem se zgostijo in zberejo,
separation of three different fractions of alcohol: ‘heads’, ‘hearts’ and ‘tails’;
ločevanje treh različnih frakcij alkohola: „predtoka oz. cveta“, „srednjega toka“ in „zadnjega toka“;
During distillation, the heads boil off first.
Pri destilaciji najprej izhlapi predtok oz. cvet.
They can usually be recognised by their solvent or lacquer aromas.
Ponavadi ga prepoznamo po vonju po laku ali razredčilu.
This fraction is generally unsuitable for consumption and should be discarded.
Ta frakcija je običajno neprimerna za uživanje, zato jo je treba odvreči.
During the middle distillation run (the ‘hearts’), the principal alcohol in all spirits, ethyl alcohol (ethanol), is distilled.
Srednja frakcija destilacije („srednji tok“) vsebuje etilni alkohol, ki je glavni alkohol vseh žganih pijač (etanol).
This part of the distilling run, where the content of volatiles other than ethanol is lowest and the purest fruit aromas are found, is always collected.
Ta frakcija, v kateri je vsebnost hlapnih snovi razen etanola najnižja in v kateri nastanejo najčistejše sadne arome, se vedno shrani.
The ‘tails’ of the distillation include acetic acid and fusel oils, which are often identified by unpleasant vinegary and vegetal aromas.
„Zadnji tok“ destilacije vključuje ocetno kislino in patočno olje, za katera je pogosto značilen neprijeten kiselkast in rastlinski vonj.
They are also discarded, but they may be re-distilled because some ethanol is invariably included with the tails.
Tudi zadnji tok se odvrže, vendar ga je možno ponovno destilirati, saj je v njem zmeraj nekaj etanola.
RECOMMENDED PRACTICES BASED ON GOOD MANUFACTURING PRACTICES (GMP)
PRIPOROČENA PRAKSA NA PODLAGI DOBRE PROIZVODNE PRAKSE (DPP)
Raw materials and preparation of fruit mash
Surovine in priprava sadne drozge
The raw materials and preparation of the fruit mash should be suitable to avoid the release of hydrocyanic acid.
Surovine in priprava sadne drozge morajo biti ustrezne, da se prepreči sproščanje cianovodikove kisline.
The stone fruits should be of high quality, not mechanically damaged and not microbiologically spoiled.
Koščičasto sadje mora biti visoke kakovosti in ne sme biti mehansko poškodovano ali mikrobiološko pokvarjeno.
The fruit should preferably be de-stoned.
Sadje se po možnosti razkoščiči.
If the fruits are not de-stoned, they should be mashed gently to avoid crushing the stones.
Če sadje ni razkoščičeno, se nežno melje, da se prepreči drobitev koščic.
Selected yeast strains for alcohol production should be added to the mashed fruits, according to the instructions for users.
V skladu z navodili za uporabo se sadni drozgi dodajo zbrane kulture kvasovk za proizvodnjo alkohola.
Mashed fermented fruits should be handled with high standards of hygiene, and exposure to light should be minimised.
S fermentirano sadno drozgo je treba ravnati v skladu z visokimi higienskimi standardi, izpostavljenost svetlobi pa mora biti čim manjša.
The fermented fruit mash should be stored as short as possible before distillation since hydrocyanic acid may also be released from intact stones during longer storage of the mash.
Fermentirano sadno drozgo je treba pred destilacijo hraniti čim krajši čas, saj se pri dolgotrajnejšem hranjenju drozge lahko sprosti cianovodikova kislina tudi iz nepoškodovanih koščic.
Distillation equipment
Destilacijska oprema
Distillation equipment and the distillation process should be suitable, to ensure that hydrocyanic acid is not transferred into the distillate.
Destilacijska oprema in destilacijski postopek morata biti ustrezna, da se prepreči pretok cianovodikove kisline v destilat.
The distillation equipment should include automatic rinsing devices and copper catalytic converters.
Nujne pri destilacijski opremi so naprave za samodejno čiščenje in bakreni katalizatorji.
The automatic rinsing devices will keep the stills cleaned while the copper catalytic converters will bind hydrocyanic acid before it passes into the distillate.
Naprave za samodejno čiščenje zagotavljajo čistost destilacijske naprave, bakreni katalizatorji pa zadržijo cianovodikovo kislino, preden steče v destilat.
Automatic rinsing devices are not necessary in the case of discontinuous distillation.
Naprave za samodejno čiščenje niso potrebne pri prekinjeni destilaciji.
The distillation equipment should be cleaned by systematic and thorough cleaning procedures.
Destilacijsko opremo je treba redno in temeljito čistiti.
In certain cases, when no copper catalytic converters or other dedicated cyanide separators are used, copper agents should be added to the fermented fruit mash before distillation.
V nekaterih primerih, kadar se ne uporabljajo bakreni katalizatorji ali drugi ustrezni cianidni ločevalniki, je treba fermentirani sadni drozgi pred destilacijo dodati bakrove reagente.
The purpose of the copper agents is to bind hydrocyanic acid.
Ti zadržijo cianovodikovo kislino.
Copper agents are sold at specialised shops and should be used very carefully according to the manufacturer’s instructions.
Bakrovi reagenti se prodajajo v specializiranih trgovinah. Uporabljati jih je treba zelo previdno po navodilih proizvajalca.
Distillation process
Destilacijski postopek
Stones settled in the fermented mash should not be pumped into the distillation device.
Koščice iz fermetirane drozge ne smejo priti v destilacijsko napravo.
Distillation should be carried out in such a way that alcohol is boiled off slowly (e.g. by using steam instead of a direct flame as the heating source).
Destilacijo je treba izvesti tako, da alkohol počasi hlapi (npr. z uporabo pare namesto direktnega plamena kot vira toplote).
The first fractions of the distillate, called ‘heads’, should be separated carefully.
Prva frakcija destilata, tj. „predtok oz. cvet“, se previdno loči.
The middle fraction, called ‘hearts’, should then be collected and should be stored in the dark.
Srednja frakcija, tj. „srednji tok“, se zbere in hrani zaščitena pred svetlobo.
When the alcohol content reaches 50 % vol. in the receiver, collection should be switched to the ‘tails’, so that any ethyl carbamate that may have been formed is separated in the tail fraction.
Ko vsebnost alkohola v zbiralniku doseže 50 % vol., je treba zbiranje preusmeriti na „zadnji tok“, da morebiten etilkarbamat, ostane v frakciji zadnjega toka.
The separated tails, possibly containing ethyl carbamate, should be collected and if they are used for re-distilling, they should be re-distilled separately.
Ločen zadnji tok, ki lahko vsebuje etilkarbamat, se zbere, če pa se ga uporabi za ponovno destilacijo, pa se ga ponovno ločeno destilira.
Checks on the distillate, re-distillation and storage
Preverjanje destilata, ponovna destilacija in skladiščenje
The distillates should be regularly checked for their levels of hydrocyanic acid.
Koncentracijo cianovodikove kisline v destilatih je treba redno preverjati.
The determination should be carried out by appropriate tests, either by kits for rapid testing of the hydrocyanic acid levels, or, alternatively, by a specialist laboratory.
Stopnje cianovodikove kisline je treba določiti z ustreznimi testi, bodisi s priborom za hitro testiranje stopenj cianovodikove kisline bodisi v specializiranem laboratoriju.
If the concentration of hydrocyanic acid in the distillate exceeds a level of 1 mg/l, re-distillation with catalytic converters or copper agents (cf. points 18 and 20) is recommended, where appropriate.
Če koncentracija cianovodikove kisline v destilatu presega stopnjo 1 mg/l, se priporoča ponovna destilacija s katalizatorji ali bakrovimi reagenti (glej točki 18 in 20).
Distillates with hydrocyanic acid levels close to 1 mg/l should ideally also be re-distilled or, where this is not possible, be stored in lightproof bottles or covering boxes with storage times as short as possible in order to avoid ethyl carbamate formation during storage.
Destilate s stopnjami cianovodikove kisline blizu 1 mg/l je prav tako najbolje ponovno destilirati, če pa to ni možno, pa shraniti v steklenicah iz neprosojnega stekla ali zaprtih posodah za čim krajši čas, da se prepreči nastanek etilkarbamata med hrambo.
Ethyl carbamate
Etilkarbamat
Testing of ethyl carbamate is recommended for distillates in which the compound may already have been formed (e.g. distillates with unknown history of production, higher levels of cyanide, storage at light).
Priporoča se testiranje na etilkarbamat tistih destilatov, v katerih bi ta spojina lahko nastala že prej (npr. destilati, za katere ni znano, kako so bili proizvedeni, destilati z visokimi stopnjami cianida ali ki so bili hranjeni na svetlobi).
The level of ethyl carbamate can only be tested by a specialist laboratory.
Stopnjo etilkarbamata lahko določijo le v specializiranem laboratoriju.
If the distillate shows an ethyl carbamate concentration exceeding the target level of 1 mg/l, the distillate should be re-distilled, where appropriate.
Če je stopnja koncentracije etilkarbamata v destilatu višja od ciljne stopnje 1 mg/l, se destilat po potrebi ponovno destilira.
Christoph, N., Bauer-Christoph C., Maßnahmen zur Reduzierung des Ethylcarbamatgehaltes bei der Herstellung von Steinobstbränden (I), Kleinbrennerei 1998; 11: 9-13.
Christoph, N., Bauer-Christoph C., Maßnahmen zur Reduzierung des Ethylcarbamatgehaltes bei der Herstellung von Steinobstbränden (I), Kleinbrennerei 1998; 11: 9–13.