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Chemistry of Foods: EU Legal and Regulatory Approaches
Englisch
161 b
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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. §
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