EU amended high risk list of food and feed imports from third countries

For information only -

On 10^th June, the EU Commission has published Regulation 1206/2026 on the temporary increase of official controls on certain food and feed from third countries due to the contamination risk by mycotoxins, including aflatoxins, pesticide residues, and microbiological contamination. Also notified to the WTO.

The regulation is expected to enter into force on 30^th June 2026. 

The main changes include: 

This Implementing Regulation amends Annexes I and II to Implementing Regulation (EU) 2019/1793 by introducing the following changes:

• Inclusion in Annex I of groundnuts and derived products from Argentina due to risk of contamination by aflatoxins (20%).
• Increase in the frequency of identity and physical checks laid down in Annex I for the following commodities:

1. Cumin seeds from India (pesticide residues: from 30% to 50%);
2. Yardlong beans (Vigna unguiculata ssp. sesquipedalis, Vigna unguiculata ssp. unguiculata) from Sri Lanka (pesticide residues: from 30% to 50%);
3. Tahini and halva from Sesamum seeds from Syria (Salmonella: from 30% to 50%).

• Removal from Annex II and inclusion in Annex I for the following commodities:

4. Cinnamon (spices) from India (ethylene oxide) (frequency staying at 20%).

Decrease in the frequency of identity and physical checks laid down in Annex II for:

5. Xanthan gum from China (ethylene oxide: from 20% to 10%);
6. Nutmeg (Myristica fragrans) from Indonesia (aflatoxins: from 50% to 30%).

Delisting from Annex I (and thus, from the Regulation) of the following commodities:

7. Peppers of the genus Capsicum (sweet or other than sweet) from India - aflatoxins.
8. Splitting of entries of spices from India by individual CN code as detailed possible:
9. Nutmeg, mace and cardamoms (spices) from India – ethylene oxide;
10. Seeds of anise, badian, fennel, coriander, cumin or caraway, juniper berries (spices) from India – ethylene oxide;
11. Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices (spices) – ethylene oxide.

For full details please refer to the EU regulation:  Implementing regulation - EU - 2026/1206 - EN - EUR-Lex

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