Chemistry of Foods: EU Legal and Regulatory Approaches / / by Daniele Pisanello

• Autore: Pisanello Daniele
• Pubblicazione: Cham : , : Springer International Publishing : , : Imprint : Springer, , 2014
• Edizione: 1st ed. 2014.
• Descrizione fisica: 1 online resource (85 p.)
• Disciplina: 664.07
• Soggetto topico: Food—Biotechnology; Nutrition ; Law—Europe; Communication in chemistry; Food Science; Nutrition; European Law; Documentation and Information in Chemistry
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: ""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""
• Sommario/riassunto: 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.
• Titolo autorizzato: Chemistry of Foods: EU Legal and Regulatory Approaches
• ISBN: 3-319-03434-0
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910298648203321
• Lo trovi qui: Univ. Federico II
• Serie: Chemistry of Foods, . 2199-689X