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The objectives of specifications published by the Joint FAOWHOExpert Committee on Food Additives are examined, and an explanation isgiven of the justification for a recent revision of the specificationfor gum arabic Acacia senegal. Differences from the earlierversion are summarised. The Revised...
The problems produced by changes in agricultural and foodmanufacturing practices, which have resulted in increases in reportedcases of foodborne illness, are discussed in relation to Salmonella, Campylobacter jejuni, Clostridium botulinum, Aeromonashydrophila, Listeria monocytogenes and Yersinia...
The use of the word natural in food labelling isdiscussed. It is probable that legislation, if it is introduced at all,may not be very helpful. But selfregulation by food manufacturers,labellers and advertisers shows little evidence of a responsibleapproach to food labelling.
The Food Safety Act in the UK will have dramatic effects on thefood industry, but it will appear insignificant against the effects ofthe Single European Market. The laws that protect consumers andmanufacturers in individual member states are in danger of beingundermined, unless the EC laws that...
With the recent publication in the UK of draft legislationreferring to the introduction of food irradiation in 1991, the foodindustry, consumers and regulatory authorities have at last had theopportunity to assess the likely impact of this controversial newprocess. Food categories to be licensed...
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