Chemistry of Foods: EU Legal and Regulatory Approaches

Abstract

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. ""Contents""; ""Abbreviations""; ""1 Food Safety in Europe. Law Bases""; ""Abstract ""; ""1.1 Food Safety in Europe. An Introduction""; ""1.2 Setting EU Mandatory Requirements for the Single Market. An Overview on the Role of Comitology""; ""1.3 Setting EU Mandatory Requirements for the Single Market. Comitology and Food Policy""; ""1.4 Setting National Requirements Within the EU. The Notification Directive""; ""1.5 EU Food Law. General Remarks""; ""1.6 EU Food Law. Connections Between Food Safety and Chemical Additives""; ""1.7 EFSA and Chemicals""; ""References"" ""2 EU Regulations on Chemicals in Foods""""Abstract ""; ""2.1 EU Regulations on Chemicals in Foods. General Overview""; ""2.2 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 Mycotoxins""; ""ML 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""; ""2.5.2.9 A Final Note About Official Controls for Contaminants, Residues of Veterinary Medicines and Pesticides""; ""2.6 The REACH Regulation""; ""2.7 Food Packaging Materials. Connections with Food Contamination""; ""2.8 Chemical Hazards and Crisis Management. Lessons from Experiences""; ""References""