''Turkish Food Codex Regulation on Classification and Maximum Residue Limits of Pharmacologically Active Substances in Foodstuffs of Animal Origin'' was notified through G/SPS/N/TUR/65/Add.1 on 23 January 2017.
''Turkish Food Codex Regulation Amending the Regulation on Classification and Maximum Residue Limits of Pharmacologically Active Substances in Foodstuffs of Animal Origin'' was notified through G/SPS/N/TUR/103 on 11 September 2018.
''Turkish Food Codex Regulation Amending the Regulation on Classification and Maximum Residue Limits of Pharmacologically Active Substances in Foodstuffs of Animal Origin'' was notified through G/SPS/N/TUR/65/Add.2 on 18 April 2023.
"Turkish Food Codex Regulation Amending the Regulation on Classification and Maximum Residue Limits of Pharmacologically Active Substances in Foodstuffs of Animal Origin" was notified through G/SPS/N/TUR/65/Add.3 on 12 February 2024.
An amendment has been proposed by means of "Turkish Food Codex Regulation Amending the Regulation on Classification and Maximum Residue Limits of Pharmacologically Active Substances in Foodstuffs of Animal Origin".
The purpose of this amendment is to harmonize the some latest amendments of European Commission Regulation (EU) No 37/2010 of 22 December 2009 on pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin. Amendments: 2024/859/EU, 2025/1105/EU.
Changes have been made regarding the conditions of use and maximum residue limits of the following active substances: sodium salicylate and ketoprofen. In this scope, the purpose of the proposed regulation is to establish the maximum residue limits (MRL) for ketoprofen in bovine and porcine species and to extrapolate the MRL for ketoprofen to all ruminants and Equidae, and to establish the MRL for sodium salicylate in poultry, except turkeys. This regulation is planned to enter into force on 31 December 2025.
This addendum concerns a: Modification of content and/or scope of previously notified draft regulation
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