2018年7月19日，歐盟委員會(huì)發(fā)布法規(guī)（EU）2018/1018，根據(jù)歐洲議會(huì)和理事會(huì)法規(guī)（EU）2015/2283，授權(quán)將經(jīng)紫外線照射的面包酵母（釀酒酵母：Saccharomyces cerevisiae）作為新資源食品，并修改歐盟委員會(huì)實(shí)施細(xì)則（EU）2017/2470附件，規(guī)定經(jīng)過(guò)酵母發(fā)酵的面包中維生素D2最高含量為5μg /100 g。
本法規(guī)在歐盟官方公報(bào)公布后20天生效。
部分原文報(bào)道如下：
On 6 December 2016, the company Lallemand Bio-Ingredients made a request to the competent authority of Denmark for an extension of use and use levels of UV-treated baker's yeast （Saccharomyces cerevisiae）。 The application requested to extend the use of UV-treated baker's yeast （Saccharomyces cerevisiae） to additional food categories, namely, pre-packed fresh and dry yeast for home baking and in food supplements without indication of maximum permitted levels. In addition, the applicant requested to amend the lower specification of the vitamin D2 content in the yeast concentrate from 1 800 000 IU （450 μg/g） to 800 000 IU （200 μg/g）。
