WRITTEN QUESTION No. 2186/97 by Hiltrud BREYER to the Council. Novel food regulation No 258/97 - Laboratory standards
17. 3. 98 EN Official Journal of the European Communities C 82/39 (98/C 82/65) WRITTEN QUESTION E-2178/97 by Hiltrud Breyer (V) to the Council (25 June 1997) Subject: Novel food regulastion No 258/97 › Demonstration methods 1. Is the intention also to use indirect detection methods in order to be able to determine the changes characteristic of genetically modified varieties (e. g. modified fatty acid samples in oil from genetically modified soya beans)? 2. Will such significant changes be recorded and collected as alternative detection possiblities for monitoring bodies? (98/C 82/66) WRITTEN QUESTION E-2180/97 by Hiltrud Breyer (V) to the Council (25 June 1997) Subject: Novel food regulation No 258/97 › Demonstration of genetic modification How will the criterion of demonstrable genetic modification be applied to seeds if the new protein(s) is/are 1. only formed, and can be demonstrated to exist, in plants? 2. What assessment methods are to be used in future to distinguish between different batches of seeds? (98/C 82/67) WRITTEN QUESTION E-2182/97 by Hiltrud Breyer (V) to the Council (25 June 1997) Subject: Novel food regulation No 258/97 -Application of sensitivity limit values Are the sensitivity limits used to demonstrate genetic modification to be continuously updated in line with the state of the art? (98/C 82/68) WRITTEN QUESTION E-2186/97 by Hiltrud Breyer (V) to the Council (25 June 1997) Subject: Novel food regulation No 258/97 › Laboratory standards Are there generally binding procedures and prescribed reporting methods for the work to be carried out in laboratories? Joint answer to Written Questions E-2160/97, E-2162/97, E-2164/97, E-2166/97, E-2176/97, E-2178/97, E-2180/97, E-2182/97 and E-2186/97 (28 October 1997) As specified in Article 8(1)(a) of Regulation (EC) No 258/97 (1), an appropriate analysis should be able, if necessary, to demonstrate that certain characteristics of a novel food or food ingredient ôare different in comparison with a conventional food or food ingredient, having regard to the accepted limits of natural variations for such characteristicsö. It should also be noted that any arrangements for applying Article 8 will be adopted in accordance with the (Committee) procedure provided for in Article 13