Scientific trends of global food laws and regulations

被引：1

作者：

Ezzatpanah, H. ^{[1
,2
]}

Lelieveld, H. ^{[2
]}

机构：

[1] Islamic Azad Univ, Dept Food Sci & Technol, Sci & Res Branch, Tehran, Iran

[2] Global Harmonizat Initiat, Muthgasse 18, A-1190 Vienna, Austria

来源：

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS | 2019年 / 11卷 / 07期

关键词：

D O I：

10.3920/QAS2019.x002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Founded in 2004 the Global Harmonization Initiative (GHI) is an international non-profit network of individual scientists and scientific organisations working together to enhance harmonisation of global food safety regulations and legislation. To promote the objective of GHI, to furnish sound fact-based advice to harmonise food law and regulations across the world, it was decided to publish a special issue on 'Scientific trends of global food laws and regulations'. Therefore, articles including issues of industrial, national, regional, international and global concern, especially to food and feed scientists, nutritionists, and health professionals were invited. The invited manuscripts consist of acts, regulations, standards, code of practices, guidelines, residue limits, laws, legislations, risk analysis, systems and policies for food security, food, feed and water safety, food, feed and water quality, nutrition, and health and wellness. Among all received manuscripts, nine articles ultimately were accepted to be published in this special issue.

引用

页码：589 / 591

页数：3

共 10 条

[1] Harmonisation in Africa [J].

Arthur, H. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :613-622

[2] A simple fermentative process for ensuring safety and nutrition of legume and legume wheat based sourdoughs [J].

Batra, V ;

Ghosh, M. ;

Ganguli, A. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :639-645

[3] Thermo-mechanical behaviour of dough and bread making properties of soryz flour [J].

Culetu, A. ;

Duta, D. E. ;

Mohan, G. ;

Iorga, E. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :659-667

[4] Food additives used in Brazilian meat products: compliance with current national legislation [J].

Nogueira, H. B. R. ;

Arisseto-Bragotto, A. P. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :623-629

[5] Postharvest quality changes of organic strawberry Regina cultivar during controlled atmosphere storage [J].

Popa, M. E. ;

Stan, A. ;

Popa, V ;

Tanase, E. E. ;

Mitelut, A. C. ;

Badulescu, L. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :631-638

[6] Chemical evaluation of dietary herbal formulations consumed by pregnant women for sex selection of offspring [J].

Rai, P. ;

Mishra, S. ;

Shanker, K. ;

Neogi, S. B. ;

Balachandran, S. ;

Sharma, R. ;

Gupta, R. ;

Ganguli, A. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :669-678

[7] Monitoring of contamination sources of Listeria monocytogenes in a poultry slaughterhouse [J].

Schafer, Daniela F. ;

Steffens, Juliana ;

Barbosa, Juliana ;

Zeni, Jamile ;

Paroul, Natalia ;

Valduga, Eunice ;

Lunges, Alexander ;

Backes, Geciane T. ;

Cansian, Rogerio L. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 86 :393-398

[8] Global Food Safety Initiative scheme audit requirements regarding cleaning tool and utensil selection and maintenance - a review [J].

Smith, D. L. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :603-611

[9] Current legislations in nutrition and issues requiring global harmonisation [J].

Vintila, I ;

Waisundara, V. Y. ;

Lelieveld, H. L. M. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :593-601

[10] Food quality information cognition and public purchase decisions: research from China [J].

Zhang, Y. ;

Jing, N. ;

Song, M. .

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (07) :647-657

← 1 →