Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
NewsContamination ControlFood TypeRegulatoryChemicalProduceInternational Standards/Harmonization

Due to New Toxicological Data, EFSA Suggests Lowering Residue Levels for Pesticide Acetamiprid

By Food Safety Magazine Editorial Team
pear fruit

Image credit: Olesia Buyar via Unsplash

May 21, 2024

The European Food Safety Authority (EFSA) recently suggested lowering the acceptable daily intake (ADI) for acetamiprid after scientific evidence was published that raised uncertainties about the toxicity of the chemical. Specifically, EFSA suggests lowering the ADI from 0.025 to 0.005 milligrams per kilogram of bodyweight (mg/kg bw) per day.

Based on the suggested lowered ADI, EFSA also recommends lowering the existing maximum residue levels (MRLs) for acetamiprid in food crops, as current MRLs pose a health risk to consumers.

Acetamiprid is a pesticide active substance with insecticidal action, the approval for which was renewed by the European Commission in 2018. After acetamiprid was re-approved, during its own rulemaking process, France presented new scientific evidence about the substance that caused EFSA’s Panel on Plant Protection Products and their Residues (PPR) to identify a need for an endocrine-disruption assessment of acetamiprid.

Additionally, since the renewal of the pesticide’s approval in 2018, evidence has been further scientific publications were brought to the attention of the European Commission that described methods for detecting pesticide residues in the cerebrospinal fluid of children. Using those detection methods, low levels of N-desmethyl-acetamiprid (IM-2-1), a metabolite of acetamiprid, were detected in most samples. Moreover, some Member States presented evidence to the Commission that high levels of the metabolite IM-2-1 were found in some food products, especially in spinach. Another member state demonstrated to the Commission of a potential acute consumer risk from exposure to acetamiprid in pears and lettuce.

In July 2022, the European Commission requested that EFSA provide advice on whether it is necessary to reevaluate the toxicological parameters/endpoints used in the risk assessment of acetamiprid, as well as the suitability cof existing MRLs, taking into account the scientific developments since its 2018 approval.

EFSA concluded that, in the current body of evidence on acetamiprid, there are major uncertainties or the developmental neurotoxicity properties of acetamiprid, and further data is required to better understand appropriate hazard and risk assessment for the chemical. Therefore, EFSA proposed to lower the ADI and acute reference dose (ARfD) from 0.025 to 0.005 mg/kg bw per day.

Finally, considering the new health-based guidance values, EFSA identified health risks from and recommended lowering the existing acetamiprid MRLs for 38 commodities. EFSA recommends lowering these 38 MRLs, while only keeping the existing MRLs for granate apples and aubergines. In its statement, EFSA details proposed MRLs for the 38 commodities, as well as guidance for risk managers.

KEYWORDS: EFSA maximum levels pesticide residues

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Fsm purple logo 200x200

The Food Safety Magazine editorial team comprises Bailee Henderson, Digital Editor ✉; Adrienne Blume, M.A., Editorial Director; and Stacy Atchison, Publisher.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Testing & Analysis
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Sanitation
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Contamination Control
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Corporate manager talking with factory employees

Turning Resistance into Opportunity: Motivating Change in the Food Industry

Image of baby being fed infant formula

HHS Budget Request Beats Familiar Drum

Two men standing in a produce storage facility having a discussion.

Staying Compliant With FSMA

Events

June 26, 2025

How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

Live: June 26, 2025 at 2:00 pm EDT: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and EHEDG Guidance

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

May 11, 2026

The Food Safety Summit

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • Cropdust

    EFSA Publishes Annual Report on Pesticide Residue Levels in Food

    See More
  • oat crops ready for harvest

    EFSA Proposes Modifications to Chlormequat Maximum Residue Limits in Oats, Food Animal Products

    See More
  • rice in a container with a clear scoop

    Very Few Swedish Food Samples Exceed EU Limits for Pesticide Residue Levels

    See More

Related Directories

  • Plum Safety

    Plum Safety Training and Hospitality Consultants provide complete Environmental Health, Safety, and Food Safety solutions. Certified Food Protection Manager Training and Certification, TiPS Responsible Alcohol Training and Certification, Allergen and Gluten-Free Training and Certification, CPR/AED and First Aid Training and Certification. HACCP plan development and training. 3rd Party Inspections and Audits.
  • Log 10 LLC

    Our core science is food microbiology, and our name reflects the way microbe numbers are expressed. Our mission is to provide professional consulting, research, testing, and training support to the food industry relative to the manufacture and delivery of safe, high-quality food products.
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing