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A revised citrinin maximum level soon published

Maximum level of citrinin in food supplements based on rice fermented with red yeast Monascus purpureus is currently 2000 µg/kg according to Regulation (EC) 1881/2006.

A draft regulation that will lower this maximum level for citrinin from 2000 µg/kg to 100 µg/kg has been voted by European Commission and Member States during the Standing Committee on Plants, Animals, Food and Feed – Section Novel Food and Toxicological Safety of the Food Chain on 29 March 2019.

The final text is expected to be published in the coming months.