Chemistry of Foods: EU Legal and Regulatory Approaches

Food Law

Chemistry of Foods: EU Legal and Regulatory Approaches

By Daniele Pisanello
Springer-Verlag September 2014

Specifications

ISBN-13
9783319034331
Publisher
Springer-Verlag
Publication
September 2014
Format
Paperback
Jurisdiction
Switzerland ? Countri(es) for reference only

Details

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.

Table of Contents

EU Food Law and Regulation .
Chemical Safety.
The REACH Regulation and the Food Improvements Agents Package.
Contamination Residues and Food Contact Materials.
Chemical Hazards and Crisis Management: Lessons from Experiences.
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