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31.10.2013 Official
Journal
of
the
European
Union L
289/61
COMMISSION REGULATION (EU) No 1069/2013
of 30 October 2013
amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the
Council as regards the use of sodium phosphates (E 339) in natural casings for sausages
(Text with EEA relevance)
THE EUROPEAN COMMISSION,
stuffing process and reducing the maximum force and
breaking strain in casings.
Having regard to the Treaty on the Functioning of the European
Union,
(7) The
maximum
tolerable
daily
intake
(MTDI)
of
phos
phates established by the Scientific Committee for
Food (
Having regard to Regulation (EC) No 1333/2008 of the

3 ) is 70 mg/kg body weight. The maximum level
proposed by the applicant is 12 600 mg/kg of casings
European Parliament and of the Council of 16 December
leading to a maximum carry-over of phosphates from
2008 on food additives ( 1 ), and in particular Article 10(3) and
casings in the final sausage of 250 mg/kg. The highest
Article 30(5) thereof,
contribution of phosphates via treated natural casings
will be 2,1 % of the MTDI. It is therefore appropriate
to allow the use of sodium phosphates as an acidity
Whereas:
regulator to improve the mechanical properties of
casings for sausages.
(1) Annex
II
to
Regulation
(EC)
No
1333/2008
lays
down
a
Union list of food additives approved for use in foods
and their conditions of use.
(8) Pursuant
to
Article
3(2)
of
Regulation
(EC)
No
1331/2008, the Commission is to seek the opinion of
the European Food Safety Authority in order to update
the Union list of food additives set out in Annex II to
(2) That
list
may
be
amended
in
accordance
with
the
common procedure referred to in Article 3(1) of Regu
Regulation (EC) No 1333/2008, except where the update
lation (EC) No 1331/2008 of the European Parliament
in question is not liable to have an effect on human
and of the Council of 16 December 2008 establishing a
health. Since the authorisation of use of sodium phos
common authorisation procedure for food additives, food
phates (E 339) for the improvement of the mechanical
enzymes and food flavourings (
properties of natural casings for sausages constitutes an

2 ) either on the initiative
of the Commission or following an application.
update of that list which is not liable to have an effect on

human health for the aforesaid reasons, it is not
necessary to seek the opinion of the European Food
Safety Authority.
(3) An
application
for
authorisation
of
the
use
of
sodium
phosphates (E 339) as an acidity regulator in natural
casings for sausages was submitted on 26 August 2010
and has been made available to the Member States.
(9) Therefore,
Annex
II
to
Regulation
(EC)
No
1333/2008
should be amended accordingly.
(4)
Sodium phosphates (E 339) are included in the Union list
of food additives and they are allowed to be used in
certain foods, which does not include natural casings
(10) The
measures
provided
for
in
this
Regulation
are
in
for sausages.
accordance with the opinion of the Standing
Committee on the Food Chain and Animal Health,
(5) Important
efficacy-reducing
mechanical
characteristics
of
natural casings that cause problems in the sausage
industry are the occurrence of burst during stuffing and
HAS ADOPTED THIS REGULATION:
reduced sliding capacity (increased stickiness) of casings
over the sausage stuffing horn.
Article 1
(6) Sodium
phosphates
(E
339),
used
as
an
acidity
regulator, Annex II to Regulation (EC) No 1333/2008 is amended in
has been proved to be suitable to improve the sliding
accordance with the Annex to this Regulation.
properties of natural casings facilitating the sausage
( 3 ) Reports of the Scientific Committee for Food, Twenty-fifth series
( 1 ) OJ L 354, 31.12.2008, p. 16.
(page 13), 1991, available at http://ec.europa.eu/food/fs/sc/scf/
( 2 ) OJ L 354, 31.12.2008, p. 1.
reports/scf_reports_25.pdf

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L 289/62
EN
Official Journal of the European Union
31.10.2013
Article 2
This Regulation shall enter into force on the twentieth day following that of its publication in the Official
Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 30 October 2013.
For the Commission
The President
José Manuel BARROSO
ANNEX
In Part E of Annex II to Regulation (EC) No 1333/2008, the following entry is inserted in the food category 08.2.3
‘Casings and coatings and decoration for meat’ after the entry for E 338-452:
‘E 339 Sodium
phosphates 12
600 (4)
(80) only
in
natural
casings for sausages
(4): The maximum level is expressed as P 2 O 5
(80): Carry-over in the final product shall not exceed 250 mg/kg’

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