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FOODSTANDARDS_GOV_AU - JUNE 2016 - Labelling review recommendation 34 - irradiation labelling. In 2011 an independent review of labelling recommended that the requirement for mandatory labelling of irradiated food be reviewed.

FOODSTANDARDS_GOV_AU - JUNE 2016 - Labelling review recommendation 34 - irradiation labelling

In their response to the recommendation, ministers responsible for food regulation stated that it was timely to review the need for the mandatory labelling of irradiated food, and assess whether there is a more effective approach to communicate the safety and benefits of irradiation to consumers. Ministers asked FSANZ to undertake this review. The Food Standards Code currently states that when a food or food ingredient has been irradiated, it must be labelled with a statement to the effect that it has been treated with ionising radiation. AESAN 24/09/13 Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the application of ionizing radiation for sanitizing fresh meat, meat preparations and meat products. Iowa State University Animal Industry Report 2007 - Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products. Journal of Radiation Research and Applied Sciences Volume 8, Issue 4, October 2015, Extension shelf life of batte by using hydrocolloids and gamma irradiation.

Abstract Batte (is baked french) one of the most baked coated most prevalent in the markets after the cake wrapping.

Journal of Radiation Research and Applied Sciences Volume 8, Issue 4, October 2015, Extension shelf life of batte by using hydrocolloids and gamma irradiation

Batte exposed generally two types of corruption which is occurring phenomenon of (anti-staling) and corruption microbial (molds). In this study produced batte with an attempt to prolong the period of its validity by addition 1.5% hydrocolloids, (which is 0.5% sodium alginate, 0.5% k-carrageenan and 0.5% hydroxyl propyl methylcellulose) (HPMC) to hard wheat flour 72% (HWF) to improve materials for mellowness and anti-staling, whereas batte exposed to gamma irradiation at doses 0.5, 1, 1.5, 2, 3 and 5 kGy to decrease microbial load. DG SANCO 12/06/15 Food irradiation reports Annual report 2013. DGCCRF 23/02/15 L’ionisation des aliments. 25014587. ANSES 31/08/04 Avis de l'Agence relatif à l'emploi de sacs ionisés à la dose de 64 kGy pour la conservation de viande fraiche, International Journal of Microbiology Volume 2012 (2012), Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Por.

DG SANCO 27/11/12 food safety - Food irradiation - Scientific advice & reports - Annual report 2011 . INTECH - AVRIL 2012 - Trends in Vital Food and Control Engineering – The Potential of Food Irradiation: Benefits and Limitations. Edited by Ayman Hafiz Amer Eissa, ISBN 978-953-51-0449-0, 290 pages, Publisher: InTech, Chapters published April 05, 2012 under CC BY 3.0 licenseDOI: 10.5772/2354 This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world.

INTECH - AVRIL 2012 - Trends in Vital Food and Control Engineering – The Potential of Food Irradiation: Benefits and Limitations

The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines. JOUE 09/10/09 Apport de la Commission sur le traitement des denrées alimentaires par ionisation pour l'année 2007. Journal officiel de l'Union européenne doi:10.3000/17252431.C_2009.242.fra 52e année Edition complète. EUROPE - Information sur les méthodes analytiques normalisées par le Comité Européen de Normalisation (CEN) pour la détection de. FAO 09/07/03 La Commission du Codex Alimentarius adopte plus de 50 nouvelles normes alimentaires - Nouvelles directives pour les.

9 juillet 2003, Rome -- La Commission du Codex Alimentarius a adopté un accord qui fera date sur la manière d'évaluer les risques que comportent pour les consommateurs les aliments dérivés des biotechnologies, y compris les aliments génétiquement modifiés, ont annoncé aujourd'hui dans une déclaration conjointe l'Organisation des Nations Unies pour l'Alimentation et l'Agriculture (FAO) et l'Organisation mondiale de la Santé (OMS). Au total, la Commission a adopté plus de 50 nouvelles normes de sécurité alimentaire et de qualité, dont certaines étaient d'anciennes normes révisées. La Commission a adopté des directives innovantes pour l'évaluation des risques pour la sécurité alimentaire liés aux aliments dérivés des biotechnologies. Sécurité alimentaire et aliments génétiquement modifiés Ces directives énoncent des principes généraux visant à uniformiser l'analyse et la gestion des risques liés aux aliments dérivés des biotechnologies dans les 169 pays membres du Codex.

ANSES 20/04/01 Recommandation de l'Agence française de sécurité sanitaire des aliments relative à l'évaluation des risques sanit. ANSES 29/03/06 Avis du 6 février 2006 (annule et remplace l'avis du 31 mars 2001) Avis de l'Agence relatif à la constitution des. EFSA 06/04/11 Chemical Safety of Irradiation. EFSA Journal 2011;9(4):1930 [57 pp.]. doi:10.2903/j.efsa.2011.1930 Type: Opinion of the Scientific Committee/Scientific Panel On request from: European Commission Question number: EFSA-Q-2006-034 Adopted: 25 November 2010 Published: 06 April 2011 Affiliation: European Food Safety Authority (EFSA), Parma, Italy Following a request from the European Commission, the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) was asked to deliver a scientific opinion on the chemical safety of irradiation of food taking into account the latest available scientific information.

For this task an extensive literature search was performed covering relevant scientific publications until December 2009 for evaluation. The literature database was maintained and updated until May 2010. Irradiation is applied to foods for various purposes such as improving food safety and removing and reducing pests that are harmful to plants or plant products. EFSA 06/04/11 Scientific Opinion on the efficacy and microbiological safety of irradiation of food. EFSA Journal 2011;9(4):2103 [88 pp.]. doi:10.2903/j.efsa.2011.2103. EFSA 06/04/11 Statement summarising the Conclusions and Recommendations from the Opinions on the Safety of Irradiation of Food a.

EFSA Journal 2011;9(4):2107 [155 pp.]. doi:10.2903/j.efsa.2011.2107 Type: Statement of EFSA On request from: EFSA Question number: EFSA-Q-2011-00015 , EFSA-Q-2011-00026 Approved: 29 March 2011 Published: 06 April 2011 Affiliation: European Food Safety Authority (EFSA), Parma, Italy AbstractSummary Following a request from the European Commission, the Panel on Biological Hazards (BIOHAZ Panel) and the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) were asked to deliver scientific opinions on the safety of irradiation of certain food products.

Using the previous opinions of the Scientific Committee on Food (SCF) on irradiation of food, the two Panels were asked to establish whether the food classes/commodities and doses specified in those opinions are still up-to-date to ensure consumer safety. The BIOHAZ and the CEF Panels adopted in 2010 two distinct scientific opinions replying to that request. EFSA 06/04/11 L’EFSA évalue la sécurité des aliments irradiés.

Nouvelle 6 avril 2011 Les experts scientifiques de l’EFSA ont mis à jour les conseils scientifiques concernant la sécurité des aliments soumis à une irradiation – un procédé qui peut être utilisé pour détruire des bactéries à l’origine d’intoxications alimentaires. Dans un avis complet destiné aux responsables politiques de l’UE, le groupe scientifique BIOHAZ[1] de l’EFSA a examiné l’efficacité et la sécurité microbiologique du procédé, tandis que le groupe CEF[2] de l’EFSA s’est penché sur les risques possibles associés à la formation de plusieurs substances chimiques résultant de l’irradiation des aliments.