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The Codex Alimentarius and the European Legislation on Food Additives

  • Pasqualina Laganà
  • Emanuela Avventuroso
  • Giovanni Romano
  • Maria Eufemia Gioffré
  • Paolo Patanè
  • Salvatore Parisi
  • Umberto Moscato
  • Santi Delia
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

The aim of this Chapter is to give an overview of International principles concerning food additives with a description of the related European legislation. Basically, the matter of food additives may be discussed on a large-scale level by means of the description of the ‘General Standards for Food Additives’ (Codex Alimentarius Commission), a harmonised, workable and indisputable international standard. On the other hand, the European viewpoint has to be considered: main Regulations concerning food additives have been discussed. The EU Legislation and Codex Alimentarius have very similar regulations about food additives, sometimes using the same definitions. This situation shows a general trend in the international harmonisation of technical legislation in many law fields. However, some difference has to be highlighted, including the legal validity. In fact, Codex Alimentarius documents have established a sort of general principle that has to be adopted by domestic laws to become effective. In contrast, European Union Regulations are legally mandatory for all Member states of the Union after their official publication and national translation.

Keywords

Acceptable daily intake Carry-over principle Community list European union Good manufacturing practices International numbering system 

Abbreviations

ADI

Acceptable daily intake

CAC/GL 36-1989

Class Names and the International Numbering System for Food Additives

CODEX STAN 107-1981

Codex Standard 107-1981

CODEX STAN 192-1995

General standard for food additives

EU

European Union

FAO

Food and Agriculture Organization of the United Nations

INS

International Numbering System

WHO

World Health Organization

References

  1. Codex Alimentarius (1989) Class names and the International numbering system for food additives CAC/GL 36-1989 adopted in 1989, revision: 2008, amendment: 2015. Food and Agriculture Organization of the United Nations, Rome, and World Health Organization, GenevaGoogle Scholar
  2. Codex Alimentarius (1995) General standard for food additives CODEX STAN 192-1995, adopted in 1995, revision 2015. Food and Agriculture Organization of the United Nations, Rome, and World Health Organization, GenevaGoogle Scholar
  3. Codex Alimentarius (1981) General standard for the labelling of food additives when sold as such, CODEX STAN 107-1981. Food and Agriculture Organization of the United Nations, Rome, and World Health Organization, GenevaGoogle Scholar
  4. Codex Alimentarius (2006) Understanding the Codex Alimentarius, third edition. the Secretariat of the Joint FAO/WHO Food Standards Programme, FAO, RomeGoogle Scholar
  5. European Parliament and Council (2002) Regulation (EC) n° 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off J Eur Comm L 31:1–24Google Scholar
  6. European Parliament and Council (2008a) Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives, lastly amended by Commission Regulation No 2015/538 of 31 March 2015. Off J Eur Comm L 354:16–33Google Scholar
  7. European Parliament and Council (2008b) Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings. Off J Eur Comm L 354:1–6Google Scholar
  8. European Commission (2011) Questions and answers on food additives commission Européenne—MEMO/11/783 14/11/2011. Available http://europa.eu/rapid/press-release_MEMO-11-783_en.htm?locale=FR. Accessed 16 Dec 2016

Copyright information

© The Author(s) 2017

Authors and Affiliations

  • Pasqualina Laganà
    • 1
  • Emanuela Avventuroso
    • 1
  • Giovanni Romano
    • 2
  • Maria Eufemia Gioffré
    • 3
  • Paolo Patanè
    • 4
  • Salvatore Parisi
    • 5
  • Umberto Moscato
    • 6
  • Santi Delia
    • 1
  1. 1.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  2. 2.Territorial DieticianLamezia TermeItaly
  3. 3.Food Safety ConsultantMessinaItaly
  4. 4.University of MessinaMessinaItaly
  5. 5.Industrial ConsultantPalermoItaly
  6. 6.Department of Public HealthUniversità Cattolica del Sacro CuoreRomeItaly

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