Overview
- Introduces to the European General Food Law and analyzes the EFSA (the European Food Safety Authority)
- Describes food safety-related regulations
- Treats the legislation laying down chemicals in food from different viewpoints (REACH regulations; the enzyme, flavorings and additive regulatory framework; the matter of contamination and veterinary drugs; the use of Food contact materials)
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (2 chapters)
Keywords
About this book
- 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.
Authors and Affiliations
Bibliographic Information
Book Title: Chemistry of Foods: EU Legal and Regulatory Approaches
Authors: Daniele Pisanello
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-03434-8
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2014
Softcover ISBN: 978-3-319-03433-1Published: 22 September 2014
eBook ISBN: 978-3-319-03434-8Published: 09 September 2014
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VIII, 77
Number of Illustrations: 4 b/w illustrations
Topics: Food Science, Nutrition, European Law, Documentation and Information in Chemistry