Chemistry of Foods: EU Legal and Regulatory Approaches

2014
ISBN: 978-3-319-03433-1
Verlag: Springer International Publishing

Buch, Englisch, 77 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1474 g

Reihe: SpringerBriefs in Molecular Science

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.

Zielgruppe

Research

Autoren/Hrsg.

Pisanello, Daniele

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Rechtswissenschaften Internationales Recht und Europarecht Europarecht Europäisches Verwaltungs-, Umwelt- und Gesundheitsrecht
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Chemie Chemie Allgemein Toxikologie, Gefahrstoffe, Sicherheit in der Chemie

Inhaltsverzeichnis

Food Safety in Europe .- EU Regulations on Chemicals in Foods.