Chemistry of Foods: EU Legal and Regulatory Approaches [electronic resource]

• Tác giả: Daniele Pisanello
• ISBN-13: 978-3319034348
• Ký hiệu phân loại: 641.3 Food
• Thông tin xuất bản: Cham : Springer International Publishing : Imprint: Springer, 2014.
• Mô tả vật lý: VIII, 77 p. 4 illus. , online resource.
• Bộ sưu tập: Tài liệu truy cập mở
• ID: 309533
• Chủ đề: 1. Communication in science; 2. Food science; 3. Law-Europe; 4. Nutrition ; 5. Food Science

Tóm tắt

 This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority) and a description of main features of food safety-related regulations. The second part focusses on the legislation finding application concerning chemicals in food from different viewpoints, namely: - the REACH regulation
  - the enzyme, flavorings and additive regulatory framework
  - the matter of contamination and veterinary drugs
  - the use of Food contact materials. The final chapter addresses several considerations relating to chemical hazards and crisis management, highlighting shortcomings and lessons from experience.