05448nam 22007575 450 991029864820332120200701104513.03-319-03434-010.1007/978-3-319-03434-8(CKB)3710000000238343(EBL)1968661(OCoLC)891106645(SSID)ssj0001353780(PQKBManifestationID)11750986(PQKBTitleCode)TC0001353780(PQKBWorkID)11315826(PQKB)11551380(MiAaPQ)EBC1968661(DE-He213)978-3-319-03434-8(PPN)181349752(EXLCZ)99371000000023834320140909d2014 u| 0engur|n|---|||||txtccrChemistry of Foods: EU Legal and Regulatory Approaches /by Daniele Pisanello1st ed. 2014.Cham :Springer International Publishing :Imprint: Springer,2014.1 online resource (85 p.)Chemistry of Foods,2199-689XDescription based upon print version of record.3-319-03433-2 Includes bibliographical references.""Contents""; ""Abbreviations""; ""1 Food Safety in Europe. Law Bases""; ""Abstract ""; ""1.1 Food Safety in Europe. An Introduction""; ""1.2 Setting EU Mandatory Requirements for the Single Market. An Overview on the Role of Comitology""; ""1.3 Setting EU Mandatory Requirements for the Single Market. Comitology and Food Policy""; ""1.4 Setting National Requirements Within the EU. The Notification Directive""; ""1.5 EU Food Law. General Remarks""; ""1.6 EU Food Law. Connections Between Food Safety and Chemical Additives""; ""1.7 EFSA and Chemicals""; ""References""""2 EU Regulations on Chemicals in Foods""""Abstract ""; ""2.1 EU Regulations on Chemicals in Foods. General Overview""; ""2.2 Regulating Chemicals in Additives and Flavourings""; ""2.2.1 The Community List of Food Enzymes""; ""2.3 Focus on Food Additives""; ""2.3.1 Additives and Food Labelling""; ""2.4 Focus on Food Flavourings""; ""2.4.1 Regulation on Smoke Flavourings""; ""2.4.2 Flavourings and Food Labelling""; ""2.4.3 Flavourings and Food Labelling: Natural or Artificial Compounds?""; ""2.5 Regulatory Framework on Contaminants""; ""2.5.1 Setting ML""""2.5.2 Enforcing Legislation on Contaminants""""2.5.2.1 Maximum Levels in Foodstuffs for Nitrates""; ""2.5.2.2 Maximum Levels in Foodstuffs for Mycotoxins""; ""ML for Aflatoxins""; ""ML for Ochratoxin A""; ""Patulin""; ""ML for Fusarium Toxins""; ""Deoxynivalenol""; ""Zearalenone""; ""Fumonisins""; ""T-2 and HT-2 Toxins""; ""2.5.2.3 Metals""; ""Lead""; ""Cadmium""; ""Mercury""; ""Tin""; ""2.5.2.4 Residual Pesticides""; ""2.5.2.5 Residues of Veterinary Medicines""; ""2.5.2.6 Other Contaminants. ML for Monochloropropane-1,2-Diol""""2.5.2.7 Other Contaminants. ML for Polycyclic Aromatic Hydrocarbons""""2.5.2.8 Other Contaminants. ML for Dioxins and Polychlorinated Biphenyls""; ""2.5.2.9 A Final Note About Official Controls for Contaminants, Residues of Veterinary Medicines and Pesticides""; ""2.6 The REACH Regulation""; ""2.7 Food Packaging Materials. Connections with Food Contamination""; ""2.8 Chemical Hazards and Crisis Management. Lessons from Experiences""; ""References""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.Chemistry of Foods,2199-689XFood—BiotechnologyNutritionLaw—EuropeCommunication in chemistryFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000European Lawhttps://scigraph.springernature.com/ontologies/product-market-codes/R20000Documentation and Information in Chemistryhttps://scigraph.springernature.com/ontologies/product-market-codes/C14005Food—Biotechnology.Nutrition.Law—Europe.Communication in chemistry.Food Science.Nutrition.European Law.Documentation and Information in Chemistry.664.07Pisanello Danieleauthttp://id.loc.gov/vocabulary/relators/aut768773MiAaPQMiAaPQMiAaPQBOOK9910298648203321Chemistry of Foods: EU Legal and Regulatory Approaches2519100UNINA