𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Safety assessment of high pressure treated foods

✍ Scribed by Gerhard Eisenbrand

Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
104 KB
Volume
49
Category
Article
ISSN
1613-4125

No coin nor oath required. For personal study only.

✦ Synopsis

The DFG-Senate Commission for Food Safety (SKLM) considered the high pressure treatment of foodstuffs already in 1998 and published an opinion entitled "High pressure treatment of foodstuffs, particularly fruit juices". In view of the continued development of this technology, the extension of the types of product involved and the ongoing research in this field, the Working Group "Food technology and Food Safety" [1] of the SKLM has re-evaluated the microbiological, chemical, toxicological, allergological and legal aspects of the high pressure technology. On 6 th December 2004 the SKLM agreed on the following opinion on the "Safety assessment of high pressure treated foods", the English version was adopted on 1 th April 2005.

πŸ“œ SIMILAR VOLUMES

Commentary: Safety/risk assessment of ne
Commentary: Safety/risk assessment of neurodevelopmental toxins in food
✍ Bolger, Michael πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 43 KB πŸ‘ 2 views

A number of substances of natural and anthropogenic origin that may exhibit neurodevelopmental potential have been associated with the food supply. In describing the safety assessment process and standards that are used to evaluate the public health significance of these types of substances in food,

Safety assessment of botanicals and bota
Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: Testing an European Food Safety Authority-tiered approach
✍ Gerrit Speijers; Bernard Bottex; Birgit Dusemund; Andrea Lugasi; Jaroslav TΓ³th; πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 180 KB

## Abstract This article describes results obtained by testing the European Food Safety Authority‐tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be

Safety Assessment of Genetically Modifie
Safety Assessment of Genetically Modified Food Products: An Evaluation of Developed Approaches and Methodologies
✍ M. Miraglia; R. Onori; C. Brera; E. Cava πŸ“‚ Article πŸ“… 1998 πŸ› Elsevier Science 🌐 English βš– 31 KB

Genetic modifications of food products are gaining more and more interest, since they represent an effective and promising way to improve a wide range of food characteristics, including production, nutritive value, and shelf life. On the other hand, concern has been raised about the safety aspects o

Safety assessment of polymeric additives
Safety assessment of polymeric additives for food packaging: Hydrolysis of polymeric plasticizers by digestive fluids
✍ M. Hamdani; L. Thil; G. Gans; A. E. Feigenbaum πŸ“‚ Article πŸ“… 2001 πŸ› John Wiley and Sons 🌐 English βš– 221 KB

## Abstract The __in vitro__ hydrolysis of poly(1,2‐propylene adipate) by digestive fluid liquids was studied to assess the safety of polymeric plasticizers that could migrate into food. A high extent of hydrolysis was obtained with freshly prepared intestinal fluid solutions. High performance size

The role of the concept of β€œhistory of s
The role of the concept of β€œhistory of safe use” in the safety assessment of novel foods and novel food ingredients. Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG)
✍ Karl-Heinz Engel; Rudi F. Vogel; Dietrich Knorr; Michael Habermeyer; Barbara Koc πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 87 KB πŸ‘ 1 views

## Abstract The Council of the European Union has proposed a revision on the EU regulation on novel foods and novel food ingredients concerning safety assessment of traditional foods from non‐EU countries and their introduction onto the EU market. The proposal stipulates that such foods may be plac