Harmonization of Food Standards Based on Risk Analysis

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.

• 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