The new EU regulations for food safety

被引：0

作者：

Comodo, Nicola ^{[1
]}

Bonaccorsi, Guglielmo ^{[1
]}

机构：

[1] Univ Florence, Dept Publ Hlth, Vle GB Morgagni 48, I-50134 Florence, Italy

来源：

EPIDEMIOLOGY BIOSTATISTICS AND PUBLIC HEALTH | 2007年 / 4卷 / 01期

关键词：

safety; quality; hygiene; harmonisation; food; nourishment;

D O I：

暂无

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

The globalisation of food production has caused profound modifications in the primary logic concerning the safety and quality of food products. This situation has caused a progressive and radical change in the principles that have inspired new European Union (EU) legislation. Since the beginning of the 21(st) century, the EU has been following the so-called 'harmonisation' of food law, to ensure both the alimentary well being and nutritional health of all of its citizens (more than 455 million) and the free exchange of food commodities across all of the member states.

引用

页码：7 / 12

页数：6

共 25 条

[1]

[Anonymous], GUID APPL PREC PRINC

[2]

Bruno F., 2000, DIRITTO GIURISPRUDEN, V10, P573

[3]

Buzby J. C., 1998, Journal of Agricultural and Applied Economics, V30, P69

[4] HACCP as an international trade standard [J].

Caswell, JA ;

Hooker, NH .

AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS, 1996, 78 (03) :775-779

[5]

*COMM EUR COMM, 2000, WHIT PAP FOOD SAF CO

[6]

Commission of The European Communities, 1997, GREEN PAP GEN PRINC

[7]

Commission of the European Communities, 2000, COMM COMM PREC PRINC

[8]

Covello V., 1986, RISK ABSTR, V3, P171

[9]

Covello V.T., 1992, COMMUNICATION YB, V15, P359, DOI DOI 10.1080/23808985.1992.11678816

[10] THE PERCEPTION OF TECHNOLOGICAL RISKS - A LITERATURE-REVIEW [J].

COVELLO, VT .

TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE, 1983, 23 (04) :285-297

← 1 2 3 →