Chemistry of Foods: EU Legal and Regulatory Approaches

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 safet...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Pisanello, Daniele (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cham : Springer International Publishing : Imprint: Springer, 2014.
Edición:1st ed. 2014.
Colección:Chemistry of Foods,
Temas:
Food science.
Nutrition   .
Law-Europe.
Communication in science.
Food Science.
Nutrition.
European Law.
Science Communication.
Acceso en línea:Texto Completo
Descripción
Sumario: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.
Descripción Física:VIII, 77 p. 4 illus. online resource.
ISBN:9783319034348
ISSN:2199-7209

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