Risk Management Recommendations (RMRs)
Carbadox (10)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions on the available scientific information, there is no safe level of residues of carbadox or its metabolites in food that represents an acceptable risk to consumers. For this reason, competent authorities should prevent residues of carbadox in food. This can be accomplished by not using carbadox in food producing animals.
Chloramphenicol (56)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions on the available scientific information, there is no safe level of residues of chloramphenicol or its metabolites in food that represents an acceptable risk to consumers. For this reason, competent authorities should prevent residues of chloramphenicol in food. This can be accomplished by not using chloramphenicol in food producing animals.
Chlorpromazine (57)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions, although insufficient data were available or there was a lack of data to establish a safe level of residues of chlorpromazine or its metabolites in food representing an acceptable risk to consumers, significant health concerns were identified. For this reason, competent authorities should prevent residues of chlorpromazine in food. This can be accomplished by not using chlorpromazine in food producing animals.
Dimetridazole (60)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions, although insufficient data were available or there was a lack of data to establish a safe level of residues of dimetridazole or its metabolites in food representing an acceptable risk to consumers, significant health concerns were identified. For this reason, competent authorities should prevent residues of dimetridazole in food. This can be accomplished by not using dimetridazole in food producing animals.
Furazolidone (65)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions on the available scientific information, there is no safe level of residues of furazolidone or its metabolites in food that represents an acceptable risk to consumers. For this reason, competent authorities should prevent residues of furazolidone in food. This can be accomplished by not using furazolidone in food producing animals.
Gentian Violet (104)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions on the available scientific information, there is no safe level of residues of gentian violet or its metabolites in food that represents an acceptable risk to consumers. For this reason, competent authorities should prevent residues of gentian violet in food. This can be accomplished by not using gentian violet in food producing animals.
Ipronidazole (66)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions, although insufficient data were available or there was a lack of data to establish a safe level of residues of ipronidazole or its metabolites in food representing an acceptable risk to consumers, significant health concerns were identified. For this reason, competent authorities should prevent residues of ipronidazole in food. This can be accomplished by not using ipronidazole in food producing animals.
Malachite green (97)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions on the available scientific information, there is no safe level of residues of malachite green or its metabolites in food that represents an acceptable risk to consumers. For this reason, competent authorities should prevent residues of malachite green in food. This can be accomplished by not using malachite green in food producing animals.
Metronidazole (71)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions, although insufficient data were available or there was a lack of data to establish a safe level of residues of metronidazole or its metabolites in food representing an acceptable risk to consumers, significant health concerns were identified. For this reason, competent authorities should prevent residues of metronidazole in food. This can be accomplished by not using metronidazole in food producing animals.
Nitrofural (72)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions, although insufficient data were available or there was a lack of data to establish a safe level of residues of nitrofural or its metabolites(1) in food representing an acceptable risk to consumers, significant health concerns were identified. For this reason, competent authorities should prevent residues of nitrofural in food. This can be accomplished by not using nitrofural in food producing animals. 1) Semicarbazide is not a unique indicator of nitrofural use and low levels can be associated with other legitimate sources.
Olaquindox (76)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions, although insufficient data were available or there was a lack of data to establish a safe level of residues of olaquindox or its metabolites in food representing an acceptable risk to consumers, significant health concerns were identified. For this reason, competent authorities should prevent residues of olaquindox in food. This can be accomplished by not using olaquindox in food producing animals.
Ronidazole (86)
Functional Class
Risk Management Recommendation
- In view of the JECFA conclusions, although insufficient data were available or there was a lack of data to establish a safe level of residues of ronidazole or its metabolites in food representing an acceptable risk to consumers, significant health concerns were identified. For this reason, competent authorities should prevent residues of ronidazole in food. This can be accomplished by not using ronidazole in food producing animals.
Stilbenes (62)
Functional Class
Risk Management Recommendation
- In view of the available scientific information, there is no safe level of residues of stilbenes or their metabolites in food that represents an acceptable risk to consumers. For this reason, competent authorities should prevent residues of stilbenes in food. This can be accomplished by not using stilbenes in food producing animals.