Triclosan and Antibiotics resistance
About this Publication on Triclosan and Antibiotics resistance
- Source for this Publication
- The Scientific Committee on Consumer Safety (SCCS)
- Background to the SCCS opinion
- Specific questions asked by the European Commission to the SCCS
1. Source for this Publication
The texts quoted in Level 3 are directly sourced from "Opinion on triclosan (antimicrobial resistance)", an opinion produced in 2010 by the SCCS (Scientific Committee on Consumer Safety) of the European Commission.
Levels 1 & 2 were written by Dr. Marisa Fernandez in collaboration with the editorial team of www.greenfacts.org and the DG Health and Consumers of the European Commission.
This publication is produced by Cogeneris under a contract from the DG Health and Consumers of the European Commission.
2. The Scientific Committee on Consumer Safety (SCCS)
The SCCS provides opinions on questions concerning all types of health and safety risks (notably chemical, biological, mechanical and other physical risks) of non-food consumer products (for example: cosmetic products and their ingredients, toys, textiles, clothing, personal care and household products such as detergents, etc.) and services (for example: tattooing, artificial sun tanning, etc.).
For further information on the SCCS, see:
3. Background to the SCCS opinion
The SCCS undertook a public consultation on the basis of a preliminary opinion published on of 23 March 2010.
Interested parties were invited to submit comments or pertinent scientific information by 26 May 2010 (further details ).
The final opinion on "triclosan (antimicrobial resistance)", was adopted by the SCCS on 22 June 2010.
4. Specific questions asked by the European Commission to the SCCS
The SCCS was asked in its "Opinion on triclosan (antimicrobial resistance)" to assess the following, in the light of current scientific data and knowledge:
Does SCCS consider a continued use of triclosan as a preservative in cosmetic products as safe taking into account the new provided documentation of resistance development by certain micro-organisms and cross-resistance?
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