• Open Access

Scientific Opinion on a request from the European Commission for the assessment of the new scientific elements supporting the prolongation of prohibition of the placing on the market of maize MON 863 for food and feed purposes in Austria

Authors

  • EFSA Panel on Genetically Modified Organisms (GMO)


  • Panel members: Salvatore Arpaia, Andrew Nicholas Edmund Birch, Andrew Chesson, Patrick du Jardin, Achim Gathmann, Jürgen Gropp, Lieve Herman, Hilde-Gunn Hoen-Sorteberg, Huw Jones, József Kiss, Gijs Kleter, Martinus Lovik, Antoine Messéan, Hanspeter Naegeli, Kaare Magne Nielsen, Jaroslava Ovesná, Joe Perry, Nils Rostoks, Christoph Tebbe
  • Correspondence: gmo@efsa.europa.eu
  • Acknowledgement: The Panel wishes to thank the members of the Standing Working Groups on Molecular Characterisation and Environmental Risk Assessment on GMO Applications and, among these, Sirpa Kärenlampi, for the preparatory work on this scientific opinion, and the hearing expert John Threlfall (BIOHAZ Panel) and EFSA staff: Ana Gomes, Yi Liu and Sylvie Mestdagh, for the support provided to this scientific opinion.
  • Adoption date: 23 October 2013
  • Published date: 12 November 2013
  • Question number: EFSA-Q-2013-00310
  • On request from: European Commission

Abstract

Austria notified the European Commission of its new scientific elements justifying the prolongation for three additional years of the implementation of a national safeguard measure prohibiting the placing on the market of genetically modified maize MON 863 in Austria. Subsequently, the European Commission asked the European Food Safety Authority (EFSA) to assess the new scientific information supporting the prolongation of the prohibition. Having considered the information provided by Austria and all relevant scientific publications, the EFSA Panel on Genetically Modified Organisms (GMO Panel) concluded that the new scientific elements submitted by the Austrian Authorities do not lead EFSA to reconsider the conclusions in its opinions on maize MON 863.

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