From the revision of the General Standard for Food Additives , with over 500 updated provisions, to the new version of the code of good practices for the prevention of aflatoxins in peanuts , to the definition of maximum limits for lead in spices and aromatic herbs and the adoption of new guidelines for the monitoring of pesticide residues.These are the main developments that emerged from the 48th session of the Codex Alimentarius Commission (CAC48) , held in Rome from 10 to 14 November 2025.
The organization, jointly created by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) in 1963, aims to protect consumer health and ensure fair trade practices.
Food additives review: over 500 updated provisions
Among the most significant innovations is the revision of the “General Standard for Food Additives” (GSFA) , with over 500 provisions examined and updated.In particular, the use of colourants has come under intense scrutiny: for example, bixin-based annatto extracts (INS 160b(i)) in natural fermented milks have been withdrawn, while the use of norbixin-based extracts (INS 160b(ii)) in canned or pasteurised bottled fruit has been adopted.
These interventions demonstrate the desire to adapt technical standards to the latest scientific and technological findings , always with the aim of protecting health and promoting transparent trade.
Aflatoxins in peanuts: an updated code of practice
Aflatoxins – among the most potent known liver carcinogens – have long posed a risk from the consumption of peanuts and peanut products.At CAC48 the revision of the “Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts” (CXC 55-2004) was adopted.
The new text introduces recommendations for each stage of the supply chain: from pre-harvest, harvesting, transport, storage to production , also including a table illustrating the optimal harvesting time, and considerations on the roasting process as a factor in reducing contaminants.
For Italy and the European Union, these updates represent an opportunity to improve the safety, quality, and competitiveness of production.
Lead in spices and herbs: limits finally set
Another central chapter concerns metal contaminants.For the first time , Codex has adopted maximum levels (MLs) for lead in some spices and herbs : in particular, for dried bark (such as cinnamon) and for dried culinary herbs.
The limits established are 2.5 mg/kg for dried bark spices and 2.0 mg/kg for dried aromatic herbs, and will be included in the standard “General standard for contaminants and toxins in food and feed” (CXS 193-1995).
Although these food categories are consumed in small quantities, the decision underscores that consumer protection and trade transparency are principles that are no exception.
Monitoring pesticide residues and reducing waste in analytical instruments
Finally, CAC48 adopted guidelines for monitoring the purity and stability of reference materials and standard solutions used in laboratories analyzing pesticide residues in food.The new guidelines allow , under certain conditions, the use of such materials even beyond their expiry date , if their purity has been verified to be within acceptable limits: this means less waste, reduced costs and greater reliability of analyses, to the benefit of both institutions and control systems as well as the final consumer.
Implications for Italy and next steps
For the Italian healthcare system, for the competent authorities and for operators in the food supply chain, the decisions made at CAC48 represent a call to alignment : updating national regulations , reflecting these new thresholds in territorial controls , strengthening the training of workers and informing citizens.The “farm to plate” model is becoming more complex and interconnected every day, and innovative regulations like these are a concrete response.
Furthermore, international collaboration, transparency in decision-making, and the scientific basis supporting the new regulations —all elements emphasized by FAO and WHO—provide an authoritative framework for pursuing the shared goal of making food safe, accessible, and of high quality for all. (Source: https://www.sanitainformazione.it /)