Chemistry of Foods: EU Legal and Regulatory Approaches

  • Daniele┬áPisanello

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Daniele Pisanello
    Pages 1-13
  3. Daniele Pisanello
    Pages 15-77

About this book


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.


Contamination Residues in Food EU Food Law and Regulations Enzymes, Flavorings and Additives Regulatory Framework European Food Safety Assessment (EFSA) Food Contact Materials REACH Regulations

Authors and affiliations

  • Daniele┬áPisanello
    • 1
  1. 1.Lex Alimentaria Studio LegaleTaviano (Lecce)Italy

Bibliographic information

  • DOI
  • Copyright Information The Author(s) 2014
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-03433-1
  • Online ISBN 978-3-319-03434-8
  • Series Print ISSN 2191-5407
  • Series Online ISSN 2191-5415
  • About this book