Chemistry of Foods: EU Legal and Regulatory Approaches (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. 2.1 EU Regulations on Chemicals in Foods. General Overview2.2 Regulating Chemicals in Additives and Flavourings; 2.2.1 The Community List of Food Enzymes; 2.3 Focus on Food Additives; 2.3.1 Additives and Food Labelling; 2.4 Focus on Food Flavourings; 2.4.1 Regulation on Smoke Flavourings; 2.4.2 Flavourings and Food Labelling; 2.4.3 Flavourings and Food Labelling: Natural or Artificial Compounds?; 2.5 Regulatory Framework on Contaminants; 2.5.1 Setting ML; 2.5.2 Enforcing Legislation on Contaminants; 2.5.2.1 Maximum Levels in Foodstuffs for Nitrates 2.5.2.2 Maximum Levels in Foodstuffs for MycotoxinsML for Aflatoxins; ML for Ochratoxin A; Patulin; ML for Fusarium Toxins; Deoxynivalenol; Zearalenone; Fumonisins; T-2 and HT-2 Toxins; 2.5.2.3 Metals; Lead; Cadmium; Mercury; Tin; 2.5.2.4 Residual Pesticides; 2.5.2.5 Residues of Veterinary Medicines; 2.5.2.6 Other Contaminants. ML for Monochloropropane-1,2-Diol; 2.5.2.7 Other Contaminants. ML for Polycyclic Aromatic Hydrocarbons; 2.5.2.8 Other Contaminants. ML for Dioxins and Polychlorinated Biphenyls 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 the main features of food safety-related regulations 2.5.2.9 A Final Note About Official Controls for Contaminants, Residues of Veterinary Medicines and Pesticides2.6 The REACH Regulation; 2.7 Food Packaging Materials. Connections with Food Contamination; 2.8 Chemical Hazards and Crisis Management. Lessons from Experiences; References Front Matter....Pages i-viii Food Safety in Europe. Law Bases....Pages 1-13 EU Regulations on Chemicals in Foods....Pages 15-77