Scientific issues related to Codex Alimentarius goals: a review of principles, with examples.

Regul Toxicol Pharmacol

Consultant to the European Commission, Töpchiner Weg 163, D-12309 Berlin, Germany.

Published: June 2011

The Codex Alimentarius provides the food standards and guidelines recognized by the World Trade Organization as the primary authority for use in settlement of related trade disputes. Codex bases its decisions primarily on scientific principles and evidence, although other legitimate factors such as economic and societal values may be considered. Codex has two primary aims: to protect consumers' health and assure fair practices in food trade. Codex documents may provide templates for individual nations but are not binding for domestic policies. Despite many advances over the last couple of decades, misunderstandings and controversies have interfered with important aspects of progress which Codex needs to accomplish, especially in the areas of claims of benefits related to food or nutrient consumption and the establishment of the safety of these items. Claims for health benefits should be based on the totality of available scientific evidence, including observational data collected from large populations as well as the results from randomized clinical trials. Safety should be evaluated by risk assessment on high quality experimental data, with anecdotal information having a lesser role. Regulatory policy would be improved if "history of safe use" were to be better defined and described.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.yrtph.2011.02.011DOI Listing

Publication Analysis

Top Keywords

codex alimentarius
8
codex
6
scientific issues
4
issues codex
4
alimentarius goals
4
goals review
4
review principles
4
principles examples
4
examples codex
4
alimentarius food
4

Similar Publications

"HEALTH INSPECTIONS OF RESTAURANT ESTABLISHMENTS IN THE ATTICA REGION, GREECE. NON-COMPLIANCE DATA WITHIN THE FOOD HYGIENE SECTOR".

J Food Prot

January 2025

1st Department of Pathology, Medical School, National and Kapodistrian University of Athens, 75, Mikras Asias str., Goudi 11527 Athens, Greece; Master's Program "Environment and Health. Management of Environmental Health Effects," Medical School, National and Kapodistrian University of Athens, 75, Mikras Asias str., Goudi 11527 Athens, Greece.

Background: Ensuring food safety is a fundamental priority for public health. The catering sector has become prominent as a convenient and cost-effective method of food supply worldwide. Adherence to proper food hygiene practices is crucial for preventing foodborne diseases.

View Article and Find Full Text PDF

Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique.

Toxins (Basel)

November 2024

CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Aflatoxins constitute a significant risk in staple foods produced in African countries. This research aimed to analyze the total aflatoxin (AFT) contamination of various staple foods in Angola and Mozambique. A total of 233 samples of corn, peanuts, beans, rice, and cassava flour collected from farmers or local markets from the province of Cuanza Sul, Angola, and the provinces of Gaza and Inhambane, South Mozambique, were analyzed for the presence of AFT using the lateral flow strip method via AgraStrip Pro WATEX (Romer).

View Article and Find Full Text PDF

Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation.

Int J Food Microbiol

December 2024

College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Shanghai 201306, China. Electronic address:

In this study, we first verified the feasibility of using Antarctic krill as a raw material for quick-brewed fish sauce, and the results showed that the amino acid nitrogen (AAN)and total soluble nitrogen(TSN) in the fermented 30 days fish sauce met the national level fish sauce standards, but the histamine content exceeded the maximum limit value of histamine in fish sauce (400 mg/kg) set by the International Codex Alimentarius Commission (CAC) and the European Union (EU). On this basis, the correlation between physicochemical indexes and bacterial communities during the fermentation of fish sauce was investigated using high-throughput sequencing, culture method. The correlation analyses revealed the relationship between bacterial communities and the quality and safety of fish sauce, and these studies will be helpful for the development of Antarctic krill fish sauce.

View Article and Find Full Text PDF

Pesticide residues in three fishing sites in Burkina Faso.

Environ Monit Assess

December 2024

Center Region, National Public Health Laboratory, Ouagadougou, Burkina Faso.

Pesticides control pests and diseases in crops in order to enhance agricultural productivity; however, they are responsible for damaging aquatic resources. This study aimed to assess pesticide residues in aquatic ecosystems in Burkina Faso. Data were collected in two sampling sites: Bama and Banzon.

View Article and Find Full Text PDF

The study was conducted to characterize the physicochemical properties of honey produced from underground nesting stingless bees (Meliponula beccarii) in the Dandi and Meta Robi districts of the West Shewa zone, Ethiopia. A total of 27 honey samples, including 24 samples collected through careful investigation and excavation of natural nests and 3 samples purchased from the market, were analyzed in the laboratory. The evaluated physicochemical properties showed an overall mean of 306.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!