Food Contact Materials Metals And Alloys
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| Author | : Dorthe Licht Cederberg |
| Publisher | : Nordic Council of Ministers |
| Total Pages | : 66 |
| Release | : 2015-06-09 |
| Genre | : |
| ISBN | : 9289340347 |
Metals and alloys are widely applied as food contact materials, e.g. as process equipment in the food industry and as household utensils. Therefore, they are a potential source of food contamination. Migration of substances from food contact materials to food must not occur in amounts that endanger human health. Relevant for food contact materials made from metals and alloys are the migration (release) of metals, both the main components and foreseen impurities. In-house control based on a declaration of compliance, DoC, and supporting documentation at the producers and importers are important prerequisites to limit this contamination and to ensure compliance with the legislation. This is considered a general part of quality assurance, even though the European legislation does not specifically require a DoC for metals and alloys used as food contact materials. This Nordic guideline gives a short overview of toxicology, analytical feasibility, legislation and guideline values for release of metals from food contact materials. Therefore, the guideline will be a useful tool for industry and official food inspectors.
| Author | : |
| Publisher | : |
| Total Pages | : 63 |
| Release | : 2015 |
| Genre | : |
| ISBN | : 9789289340359 |
Abstract: Metals and alloys are widely applied as food contact materials, e.g. as process equipment in the food industry and as household utensils. Therefore, they are a potential source of food contamination. Migration of substances from food contact materials to food must not occur in amounts that endanger human health. Relevant for food contact materials made from metals and alloys are the migration (release) of metals, both the main components and foreseen impurities. In-house control based on a declaration of compliance, DoC, and supporting documentation at the producers and importers are important prerequisites to limit this contamination and to ensure compliance with the legislation. This is considered a general part of quality assurance, even though the European legislation does not specifically require a DoC for metals and alloys used as food contact materials. This Nordic guideline gives a short overview of toxicology, analytical feasibility, legislation and guideline values for release of metals from food contact materials. Therefore, the guideline will be a useful tool for industry and official food inspectors
| Author | : Council of Europe. Committee of Experts on Packaging Materials for Food and Pharmaceutical Products |
| Publisher | : |
| Total Pages | : 210 |
| Release | : 2013-08-06 |
| Genre | : Food containers |
| ISBN | : 9789287177032 |
This guide is intended to provide general provisions and recommendations to assist national policy makers and to enhance the harmonisation of technical standards among the States Parties to the Convention on the Elaboration of a European Pharmacopoeia
| Author | : Dorthe Licht Cederberg |
| Publisher | : |
| Total Pages | : |
| Release | : 2015 |
| Genre | : |
| ISBN | : |
| Author | : Dorthe Licht Cederberg |
| Publisher | : |
| Total Pages | : |
| Release | : 2015 |
| Genre | : |
| ISBN | : |
| Author | : K Barnes |
| Publisher | : Woodhead Publishing |
| Total Pages | : 481 |
| Release | : 2006-12-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1845692098 |
Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat. Part one discusses the regulation and quality control of chemical migration into food. Part two reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The final part contains specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging. With its distinguished editors and international team of authors, Chemical migration and food contact materials is an essential reference for scientists and professionals in food packaging manufacture and food processing, as well as all those concerned with assessing the safety of food. Reviews worldwide regulation of food contact materials Includes the latest developments in the analysis of food contact materials Looks in detail at different food contact materials
| Author | : Leon Brimer |
| Publisher | : CABI |
| Total Pages | : 295 |
| Release | : 2011 |
| Genre | : Medical |
| ISBN | : 9781845937874 |
Preventing contamination with problematic chemical compounds in food, from 'plant to plate and meat to meal', begins with an understanding of the food production and processing chain as well as relevant issues in toxicology and risk management. The diversity in origin and structure of unwanted chemical substances means that combating chemical contaminants in food needs a good understanding of science in a number of disciplines as well as the regulatory processes designed to minimise risks to a world population increasingly exposed through international trade. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety, from acute to long lasting problems that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book follows problematic chemical compounds through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants. The aim is to reach a harmonized level of understanding of all aspects of chemical food safety, so as to make the graduated student ready for work in all sectors related to food and its production.
| Author | : |
| Publisher | : Elsevier |
| Total Pages | : 2217 |
| Release | : 2018-11-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0128140453 |
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
| Author | : Rinus Rijk |
| Publisher | : John Wiley & Sons |
| Total Pages | : 414 |
| Release | : 2010-03-19 |
| Genre | : Technology & Engineering |
| ISBN | : 9783527630066 |
Providing a truly global overview of legislation in all major countries, this practical volume contains the information vital for manufactures of food contact materials and food producers, facilitating a comparison of the requirements and making mutual requirements easier to identify. It covers not only plastics but also other food contact materials, such as paper, board, coatings, ceramics, cork, rubber, and textiles.
| Author | : Veslemøy Andersen |
| Publisher | : Academic Press |
| Total Pages | : 1160 |
| Release | : 2023-03-28 |
| Genre | : Technology & Engineering |
| ISBN | : 032390209X |
Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply
