Harmonization of Food Standards Based on Risk Analysis - 1st Edition - ISBN: 9780128094631

Harmonization of Food Standards Based on Risk Analysis

1st Edition

Editors: Bernd Meulen
Hardcover ISBN: 9780128094631
Imprint: Academic Press
Published Date: 1st October 2018
Page Count: 484
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Harmonization of Food Standards Based on Risk Analysis presents a quantitate approach to establishing "acceptable daily intake" (ADI) levels of residues, contaminants and pathogenic microorganisms in order to protect consumer health and safety while addressing the issue of food waste that contributes to the growing issue of food insecurity on a global scale.

While an increasing number of food standards are expressed in numbers indicating maximum levels of presence through risk analysis procedures, differences in regulated acceptance standards persist. From establishing the "no adverse effect level" (noael) to applying the ADI for levels considered "acceptable", there continues to be an inconsistency.

Using comparative case studies from around the world, this book presents the context, regulatory classification requirements and criteria for bringing food products into the scope of approval requirements, and provides important insights into the impact a consistent approach could have on food safety and security.

Key Features

  • Presents comparative case studies showing differences in food safety levels between jurisdictions and the factors explaining them
  • Discusses to what extent differences in standards are justified by differences in climate, dietary habits and how mutual recognition of standards or of risk assessments could be advocated
  • Considers whether there is value in harmonizing elements in the process in situations where ultimately the standards would still be different
  • Compares national standards and Codex Alimentarius standards and examines whether the differences are justifiable by the level of protection they provide


Food and related industries, large and small, which do international business, Scientists working in the field of food safety, Food safety regulators and politicians, Those at technical colleges and universities

Table of Contents

  1. Risk analysis: to what extent does consensus exist regarding the risk analysis methodology as such and the role the precautionary principle may play in this context.
    2. Overview of differences in standards in the Codex Alimentarius and in the jurisdictions included in the comparison. How big – or how small is the problem?
    3. Case study: plant protection product
    4. Case study: veterinary drug
    5. Case study: naturally occurring chemical
    6. Case study: industrial pollutant
    7. Case study: radioactivity
    8. Case study: microorganism
    9. Zero tolerances
    10. Authorization requirements
    11. Integrating discussion


No. of pages:
© Academic Press 2019
Academic Press
Hardcover ISBN:

About the Editor

Bernd Meulen

Bernd van der Meulen (Bachelor/Masters of Law, Masters of Governance, PhD Law) is the head of the Law and Governance Group of Wageningen University, President & co-founder of the Dutch Food Law Association (NVLR) and Director of European Institute for Food Law where he is a supervisor of PhD-researchers and students in organisation, quality assessment, mediation and conflict resolution and served as chair of the exams committee of the Department of Social Sciences at Wageningen University (2002-2012)

Affiliations and Expertise

Wageningen University, Wageningen, The Netherlands

Ratings and Reviews