Procedural Manual of the Codex Alimentarius Commission 26th edition

Procedural Manual of the Codex Alimentarius Commission 26th edition PDF Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 925130341X
Category : Political Science
Languages : en
Pages : 264

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Book Description
The Procedural Manual of the Codex Alimentarius Commission is intended to help Member Governments participate effectively in the work of the joint FAO/WHO Food Standards Programme. The manual is particularly useful for national delegation attending Codex meetings and for international organizations attending as observers. Its sets out the basic Rules of Procedures, procedures for the elaboration of Codex standards and related texts, basic definitions and guidelines for the operation of Codex Committees. It also gives the membership of the Codex Alimentarius Commission.

The Legitimacy of Standardisation as a Regulatory Technique

The Legitimacy of Standardisation as a Regulatory Technique PDF Author: Mariolina Eliantonio
Publisher: Edward Elgar Publishing
ISBN: 1789902959
Category : Law
Languages : en
Pages : 320

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Book Description
This timely book examines the field of European and global standardisation, showing how standards give rise to a multitude of different legal questions. It explores diverse topics in regulation such as food safety, accounting, telecommunications and medical devices. Each chapter offers in-depth analysis of a number of key policy areas. These multi-disciplinary contributions go beyond the field of law, and provide cross-disciplinary comparisons.

Evaluation of certain veterinary drug residues in food

Evaluation of certain veterinary drug residues in food PDF Author: World Health Organization
Publisher: Food & Agriculture Org.
ISBN: 9251321205
Category : Technology & Engineering
Languages : en
Pages : 130

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Book Description
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of residues of veterinary drugs within the terms of reference of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), including harmonization of residue definition, use of scientific literature in risk assessment, toxicological profiling of compounds and less-than-lifetime dietary exposure assessment, combined exposure to multiple chemicals, and microbiological effects on the safety evaluation of veterinary drug residues in food. Summaries follow the Committee’s evaluations of toxicological and residue data on a variety of veterinary drugs: three insecticides (diflubenzuron, ethion and flumethrin), three antimicrobials (fosfomycin, halquinol and ivermectin) and one antiparasitic agent (selamectin). Annexed to the report is a summary of the Committee’s recommendations on these drugs, including acceptable daily intakes (ADIs) and proposed MRLs.

Safety and quality of water used with fresh fruits and vegetables

Safety and quality of water used with fresh fruits and vegetables PDF Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 925135345X
Category : Technology & Engineering
Languages : en
Pages : 153

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Book Description
During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.

Carryover in feed and transfer from feed to food of unavoidable and unintended residues of approved veterinary drugs

Carryover in feed and transfer from feed to food of unavoidable and unintended residues of approved veterinary drugs PDF Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251318336
Category : Medical
Languages : en
Pages : 63

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Book Description
Carryover of veterinary drugs in feed can occur during feed processing, handling, transportation, delivery or in feeding animals on-farm. The risk of unavoidable and unintentional veterinary drug residues from feed carryover and/or transfer from feed to food of animal origin is unacceptable when it causes adverse health effects in target and/or non-target animals and/or humans consuming food originating from these animals. If carryover is not properly managed, contaminated feed can directly harm species that are sensitive to the unintended veterinary drug they consume, and /or can result in residues in food of animal origin such as meat, milk and eggs that render them unsafe for human consumption. Even if residues are not a safety hazard, they can pose regulatory and global trade issue as countries/markets may enforce a “zero” tolerance for residues when appropriate maximum residue limits have not been established. Upon request of the Codex Committee on Residues of Veterinary Drugs in Foods (CCRVDF), FAO and WHO convened an Expert Meeting to review the causes of veterinary drug carryover in animal feed and the transfer from feed to food, as well as the known risks to human health and international trade, and suggest appropriate risk management strategies. This report shows the results of the expert discussions, conclusions and recommendations.

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications PDF Author: Duc J. Vugia
Publisher: Academic Press
ISBN: 0128205741
Category : Technology & Engineering
Languages : en
Pages : 624

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Book Description
Foodborne Infections and Intoxications, 5th edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners. Covers all major foodborne pathogens and toxins, and new emerging pathogens Includes newly updated information on the Food Safety Modernization Act (FSMA) and other regulatory approaches to food safety Includes new chapters on foodborne disease outbreak investigations and use of molecular epidemiologic techniques in these investigations

Food System Transparency

Food System Transparency PDF Author: Gabriela Steier
Publisher: CRC Press
ISBN: 1000384470
Category : Science
Languages : en
Pages : 244

Get Book

Book Description
This book brings together an international group of agriculture and food lawyers and scientists to define the field of Food System Transparency in three parts: the big picture, food safety and health, and the global view. Each part adds to the whole but zooms in through a unique lens. Investigating social, economic, political, scientific and legal frameworks, this comprehensive volume addresses topics such as food authenticity, agroecological evaluations, and consumer protection. Interwoven themes of transparency contextualize concepts of food safety, information sharing and regulatory opportunities at a local and global scale. Editors’ notes provide blended legal and scientific commentary to facilitate further discussion and context within the classroom. Advantages of this volume include: Chapters written by foremost international experts in their fields Editors’ notes written for classroom use and background information Figures and tables providing illustrations of important concepts Case studies delivering practicality and in-depth analysis to current events A special chapter on COVID-19 and its implications for the food system This book is important reading for graduate-level students, legal scholars, nonlegal academics, advocates for food system transparency and resilience, agroecology and environmental conservation, and practitioners in any cross-disciplinary areas relating to food policy. It will be of interest to all those who seek to deepen their understanding of the concepts and trends surrounding the information that centers around our food system, both domestically in the United States and the European Union, as well as in many major trading nations such as China.

Antimicrobials in Food

Antimicrobials in Food PDF Author: P. Michael Davidson
Publisher: CRC Press
ISBN: 0429608896
Category : Technology & Engineering
Languages : en
Pages : 810

Get Book

Book Description
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials

Research Handbook on the European Union and International Organizations

Research Handbook on the European Union and International Organizations PDF Author: Ramses A. Wessel
Publisher: Edward Elgar Publishing
ISBN: 1786438933
Category :
Languages : en
Pages : 720

Get Book

Book Description
Over the years, the European Union has developed relationships with other international institutions, mainly as a result of its increasingly active role as a global actor and the transfer of competences from the Member States to the EU. This book presents a comprehensive and critical assessment of the EU’s engagement with other international institutions, examining both the EU’s representation and cooperation as well as the influence of these bodies on the development of EU law and policy.

Procedural Manual of the Codex Alimentarius Commission 26th edition

Procedural Manual of the Codex Alimentarius Commission 26th edition PDF Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 925130341X
Category : Political Science
Languages : en
Pages : 264

View

Book Description
The Procedural Manual of the Codex Alimentarius Commission is intended to help Member Governments participate effectively in the work of the joint FAO/WHO Food Standards Programme. The manual is particularly useful for national delegation attending Codex meetings and for international organizations attending as observers. Its sets out the basic Rules of Procedures, procedures for the elaboration of Codex standards and related texts, basic definitions and guidelines for the operation of Codex Committees. It also gives the membership of the Codex Alimentarius Commission.

The Legitimacy of Standardisation as a Regulatory Technique

The Legitimacy of Standardisation as a Regulatory Technique PDF Author: Mariolina Eliantonio
Publisher: Edward Elgar Publishing
ISBN: 1789902959
Category : Law
Languages : en
Pages : 320

View

Book Description
This timely book examines the field of European and global standardisation, showing how standards give rise to a multitude of different legal questions. It explores diverse topics in regulation such as food safety, accounting, telecommunications and medical devices. Each chapter offers in-depth analysis of a number of key policy areas. These multi-disciplinary contributions go beyond the field of law, and provide cross-disciplinary comparisons.

Evaluation of certain veterinary drug residues in food

Evaluation of certain veterinary drug residues in food PDF Author: World Health Organization
Publisher: Food & Agriculture Org.
ISBN: 9251321205
Category : Technology & Engineering
Languages : en
Pages : 130

View

Book Description
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of residues of veterinary drugs within the terms of reference of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), including harmonization of residue definition, use of scientific literature in risk assessment, toxicological profiling of compounds and less-than-lifetime dietary exposure assessment, combined exposure to multiple chemicals, and microbiological effects on the safety evaluation of veterinary drug residues in food. Summaries follow the Committee’s evaluations of toxicological and residue data on a variety of veterinary drugs: three insecticides (diflubenzuron, ethion and flumethrin), three antimicrobials (fosfomycin, halquinol and ivermectin) and one antiparasitic agent (selamectin). Annexed to the report is a summary of the Committee’s recommendations on these drugs, including acceptable daily intakes (ADIs) and proposed MRLs.

Safety and quality of water used with fresh fruits and vegetables

Safety and quality of water used with fresh fruits and vegetables PDF Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 925135345X
Category : Technology & Engineering
Languages : en
Pages : 153

View

Book Description
During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.

Safety and quality of water used with fresh fruits and vegetables

Safety and quality of water used with fresh fruits and vegetables PDF Author:
Publisher: World Health Organization
ISBN: 9240030220
Category : Medical
Languages : en
Pages :

View

Book Description


Carryover in feed and transfer from feed to food of unavoidable and unintended residues of approved veterinary drugs

Carryover in feed and transfer from feed to food of unavoidable and unintended residues of approved veterinary drugs PDF Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251318336
Category : Medical
Languages : en
Pages : 63

View

Book Description
Carryover of veterinary drugs in feed can occur during feed processing, handling, transportation, delivery or in feeding animals on-farm. The risk of unavoidable and unintentional veterinary drug residues from feed carryover and/or transfer from feed to food of animal origin is unacceptable when it causes adverse health effects in target and/or non-target animals and/or humans consuming food originating from these animals. If carryover is not properly managed, contaminated feed can directly harm species that are sensitive to the unintended veterinary drug they consume, and /or can result in residues in food of animal origin such as meat, milk and eggs that render them unsafe for human consumption. Even if residues are not a safety hazard, they can pose regulatory and global trade issue as countries/markets may enforce a “zero” tolerance for residues when appropriate maximum residue limits have not been established. Upon request of the Codex Committee on Residues of Veterinary Drugs in Foods (CCRVDF), FAO and WHO convened an Expert Meeting to review the causes of veterinary drug carryover in animal feed and the transfer from feed to food, as well as the known risks to human health and international trade, and suggest appropriate risk management strategies. This report shows the results of the expert discussions, conclusions and recommendations.

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications PDF Author: Duc J. Vugia
Publisher: Academic Press
ISBN: 0128205741
Category : Technology & Engineering
Languages : en
Pages : 624

View

Book Description
Foodborne Infections and Intoxications, 5th edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners. Covers all major foodborne pathogens and toxins, and new emerging pathogens Includes newly updated information on the Food Safety Modernization Act (FSMA) and other regulatory approaches to food safety Includes new chapters on foodborne disease outbreak investigations and use of molecular epidemiologic techniques in these investigations

Food System Transparency

Food System Transparency PDF Author: Gabriela Steier
Publisher: CRC Press
ISBN: 1000384470
Category : Science
Languages : en
Pages : 244

View

Book Description
This book brings together an international group of agriculture and food lawyers and scientists to define the field of Food System Transparency in three parts: the big picture, food safety and health, and the global view. Each part adds to the whole but zooms in through a unique lens. Investigating social, economic, political, scientific and legal frameworks, this comprehensive volume addresses topics such as food authenticity, agroecological evaluations, and consumer protection. Interwoven themes of transparency contextualize concepts of food safety, information sharing and regulatory opportunities at a local and global scale. Editors’ notes provide blended legal and scientific commentary to facilitate further discussion and context within the classroom. Advantages of this volume include: Chapters written by foremost international experts in their fields Editors’ notes written for classroom use and background information Figures and tables providing illustrations of important concepts Case studies delivering practicality and in-depth analysis to current events A special chapter on COVID-19 and its implications for the food system This book is important reading for graduate-level students, legal scholars, nonlegal academics, advocates for food system transparency and resilience, agroecology and environmental conservation, and practitioners in any cross-disciplinary areas relating to food policy. It will be of interest to all those who seek to deepen their understanding of the concepts and trends surrounding the information that centers around our food system, both domestically in the United States and the European Union, as well as in many major trading nations such as China.

Antimicrobials in Food

Antimicrobials in Food PDF Author: P. Michael Davidson
Publisher: CRC Press
ISBN: 0429608896
Category : Technology & Engineering
Languages : en
Pages : 810

View

Book Description
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials

Research Handbook on the European Union and International Organizations

Research Handbook on the European Union and International Organizations PDF Author: Ramses A. Wessel
Publisher: Edward Elgar Publishing
ISBN: 1786438933
Category :
Languages : en
Pages : 720

View

Book Description
Over the years, the European Union has developed relationships with other international institutions, mainly as a result of its increasingly active role as a global actor and the transfer of competences from the Member States to the EU. This book presents a comprehensive and critical assessment of the EU’s engagement with other international institutions, examining both the EU’s representation and cooperation as well as the influence of these bodies on the development of EU law and policy.