Safety and efficacy of a feed additive consisting of an essential oil from the aerial parts of Anethum graveolens L. (dill herb oil) for use in dogs and cats (FEFANA asbl)

Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of an essential oil obtained from the aerial parts of Anethum graveolens L. (dill herb oil), when used as a sensory additive (flavouring) in feed for dogs and cats. The EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) concluded that dill herb oil is safe at use levels in complete feed of 7 mg/kg for dogs and 5 mg/kg for cats. The additive under assessment should be considered as irritant to skin and eyes, and as a dermal and respiratory sensitiser. Since the aerial parts of A. graveolens and its preparations are recognised to flavour food and its function in feed would be essentially the same as that in food, no further demonstration of efficacy was considered necessary.

[1]  A. Chesson,et al.  Safety and efficacy of a feed additive consisting of an extract of olibanum from Boswellia serrata Roxb. ex Colebr. for use in dogs and horses (FEFANA asbl) , 2022, EFSA journal. European Food Safety Authority.

[2]  Flavourings Public consultation on the draft scientific guidance on the data required for the risk assessment of flavourings to be used in or on foods , 2010, EFSA Supporting Publications.

[3]  J. Dorne,et al.  Metabolism and pharmacokinetics of pharmaceuticals in cats (Felix sylvestris catus) and implications for the risk assessment of feed additives and contaminants. , 2020, Toxicology letters.

[4]  Heather M. Wallace,et al.  Guidance on the use of the Threshold of Toxicological Concern approach in food safety assessment , 2019, EFSA journal. European Food Safety Authority.

[5]  S. H. Bennekou,et al.  Guidance on harmonised methodologies for human health, animal health and ecological risk assessment of combined exposure to multiple chemicals , 2019, EFSA journal. European Food Safety Authority.

[6]  S. Suparmi,et al.  Levels of methyleugenol and eugenol in instant herbal beverages available on the Indonesian market and related risk assessment. , 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[7]  Sean V. Taylor,et al.  FEMA GRAS assessment of natural flavor complexes: Mint, buchu, dill and caraway derived flavoring ingredients. , 2019, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[8]  Z. Lorigooini,et al.  The effect of organic manure and chemical fertilizer on essential oil, chemical compositions and antioxidant activity of dill (Anethum graveolens) in sole and intercropped with soybean (Glycine max) , 2018, Journal of Cleaner Production.

[9]  M. Madandoust,et al.  Effect of Nitrogen Fertilizer on Essential Oil Content and its Compositions in Anethum graveolens L. , 2018, Journal of Essential Oil Bearing Plants.

[10]  A. Chesson,et al.  Guidance on the assessment of the efficacy of feed additives , 2018, EFSA journal. European Food Safety Authority.

[11]  A. Chesson,et al.  Guidance on the assessment of the safety of feed additives for the target species , 2017, EFSA journal. European Food Safety Authority.

[12]  A. Chesson,et al.  Guidance on the identity, characterisation and conditions of use of feed additives , 2017, EFSA journal. European Food Safety Authority.

[13]  M. Fernandes-Ferreira,et al.  Molluscicidal activity of four Apiaceae essential oils against the freshwater snail Radix peregra , 2017, Journal of Pest Science.

[14]  F. Shahidi,et al.  Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. , 2017, International journal of biological macromolecules.

[15]  C. Hogstrand Scientific opinion on the safety and efficacy of aliphatic and aromatic hydrocarbons (chemical Group 31) when used as flavourings for all animal species and categories , 2016 .

[16]  Y. Raei,et al.  Changes in the essential oil yield and composition of dill (Anethum graveolens L.) as response to arbuscular mycorrhiza colonization and cropping system , 2015 .

[17]  Flavourings Scientific opinion on Flavouring Group Evaluation 25, Revision 3 (FGE.25Rev3): Aliphatic hydrocarbons from chemical group 31 , 2015 .

[18]  V. Rana,et al.  Chemical Composition of the Essential Oil of Anethum graveolens Aerial Parts , 2014 .

[19]  Flavourings Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting) , 2014 .

[20]  A. Buettner,et al.  Characterisation of the Metabolites of 1,8-Cineole Transferred into Human Milk: Concentrations and Ratio of Enantiomers , 2013, Metabolites.

[21]  Flavourings EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 212 Rev1 (FGE.212 Rev1):alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19 , 2011 .

[22]  Opinion of the Scientific Committee on a request from EFSA related to A Harmonised Approach for Risk Assessment of Substances Which are both Genotoxic and Carcinogenic (Request No EFSA-Q-2004-020) , 2005 .

[23]  I. Stupans,et al.  Microsomal metabolism of the terpene 1,8-cineole in the common brushtail possum (Trichosurus vulpecula), koala (Phascolarctos cinereus), rat and human , 2001, Xenobiotica; the fate of foreign compounds in biological systems.

[24]  D. Greenblatt,et al.  Molecular basis for deficient acetaminophen glucuronidation in cats. An interspecies comparison of enzyme kinetics in liver microsomes. , 1997, Biochemical pharmacology.

[25]  P. Lawrence Essential Oil Safety — A guide for health care professionals , 1996 .

[26]  N. Bellanca,et al.  FENAROLI’S HANDBOOK of FLAVOR INGREDIENTS , 2019 .