348 Introduction to Human Nutrition
approval number (E number). However, there are
some exemptions specifi cally applying to additives
that are in a foodstuff as a result of carry-over from
an ingredient.
14.8 Food safety control programs
Each nation has a responsibility to ensure that its citi-
zens enjoy safe and wholesome food. Governments
aim to identify major food safety issues that can then
be controlled through the development and imple-
mentation of targeted food safety control programs.
This can be achieved either through legislation, or the
use of standards or codes of practice. At the interna-
tional level, the WHO and the FAO have worked since
the 1960s on developing food standards that aim to
protect the health of consumers and facilitate inter-
national trade of foods and animal feeding stuffs.
This work is carried out by the Codex Alimentarius
Commission (CAC), an intergovernmental body
managed by the FAO and WHO. Food safety stan-
dards developed by the CAC serve as the baseline
for harmonization of global food standards, codes
of practice, guidelines, and recommendations.
Harmonization of standards and recognition that dif-
ferent national food safety controls are equivalent are
enshrined in the international agreements of the
World Trade Organization (WTO).
The purpose of food safety legislation is to protect
consumers’ health and interests by providing controls
throughout the food chain. A recent overhaul of EU
food safety legislation now places the primary respon-
sibility for food safety with the food business opera-
tor. It also recognizes that food safety must start at
primary production (i.e., the farmer) and places
increased importance on the safety of animal feed.
This concept of food safety control from “farm-to-
fork” or “gate-to-plate” has been endorsed interna-
tionally, but implemented differently in different
countries.
The traditional “inspection and detection” aspects
of food safety control are now being replaced with
strategies for prevention of hazards occurring in the
fi rst place. In many countries, food businesses are
now legally obliged to adopt the principles of HACCP
(hazard analysis and critical control point) in order
to predict what biological, chemical or physical
hazards are likely to occur in their process, so that
they can implement control measures to prevent
them happening.14.9 Perspectives on the future
As our society changes, so do the bacteria involved in
food-borne disease. Changes in food production
systems and the globalization of the food supply, as
well as changes in the food we are eating, and where
this food is prepared, expose us to an ever-changing
spectrum of contamination. The global nature of ourTable 14.10 Naturally occurring plant toxins
Compound Food species Common name
Glycosides:
Linamarin Manihot escaleatum Cassava
Dhurrin Sorghum spp. Sorghum
Prunasin Prunus spp. Cherries
Glycoalkaloids:
Solanin Solanium tuberosiem Potatoes
Pyrrolizidine alkaloids:
Acetyllycopsaimine Symphytum spp. Comfrey
Senecionine Senccio jacobata Ragwort
Glucosinolates:
Sinigrin Brassica spp. Cabbage
Broccoli
Brussels
sprouts
Table 14.11 Categories of food additives according to function
Acid Flour treatment agent
Acidity regulatora Gelling agent
Anticaking agent Glazing agentc
Antifoaming agent Humectant
Antioxidant Modifi ed starch
Bulking agent Preservative
Color Propellant gas and
packaging gas
Emulsifi er
Emulsifying salt Raising agent
Enzymeb Sequestrantd
Firming agent Stabilizere
Flavoring Sweetener
Flavor enhancer Thickener
a These can act as two-way acidity regulators.
b Only those used as additives.
c These substances include lubricants intended for the fi nal consumer.
d Inclusion of these terms in this list is without prejudice to any future
decision or mention thereof in the labeling of foodstuffs.
e This category also comprises foam stabilizers.
Source: European Union Directive 89/107/EEC, http://eur-lex.europa.
eu/. © European Communities.