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 January 2029
Page Count: 484
Sales tax will be calculated at check-out Price includes VAT/GST

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


Harmonization of Food Standards Based on Risk Analysis presents a quantitative approach to establishing acceptable daily intake (ADI) levels of residues, contaminants and pathogenic microorganisms to protect consumer health and safety and address the issue of food waste that contributes to the growing issue of food insecurity. While an increasing number of food standards exist for maximum levels of presence through risk analysis procedures, differences in regulated acceptance standards still persist. 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.

Key Features

  • Presents comparative case studies that show differences in food safety levels between jurisdictions
  • Discusses how standards are justified by differences in climate, dietary habits, and how mutual recognition of standards could be advocated
  • Considers whether there is value in harmonizing elements in the process
  • Compares national and Codex Alimentarius standards, examining whether the differences are justifiable


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