Prevention and reduction of food and feed contamination.
"Contain all the codes of practice related to the prevention and reduction of contaminants (e.g., mycotoxins, heavy metals and chemicals) in foods and/or feeds"--Pref.
| Corporate Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
[Geneva] : Rome :
World Health Organization ; Food and Agriculture Organization of the United Nations,
2012.
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| Edition: | 1st ed. |
| Series: | Codex alimentarius.
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| Subjects: |
Table of Contents:
- Prevention and reduction of Mycotoxin contamination in cereals, including annexes on Ochratoxin A, Zearalenone, Fumonisins and Tricothecenes
- Reduction of Aflatoxin B, in raw materials and supplemental feedingstuffs for milk-producing animals
- Prevention and reduction of Aflatoxin contamination in tree nuts
- Prevention and reduction of Aflatoxin contamination in peanuts
- Prevention and reduction of Aflatoxin contamination in dried figs
- Prevention and reduction of Ochratoxin A contamination in wine
- Prevention and reduction of Orchratoxin A contamination in coffee
- Prevention and reduction of Patulin contamination in apple juice and apple juice ingredients in other beverages
- Prevention and reduction of lead contamination in foods
- Prevention and reduction of tin contamination in canned foods
- Source directed measures to reduce contamination of foods with chemicals
- Reduction of Acrylamide in foods
- Prevention and reduction of dioxin and dioxin-like PCB contamination in food and feeds
- Prevention and reduction of ethyl carbamate contamination in stone fruit distillates
- Reduction of 3-monochloropropane-1,2-diol (3-MCPD) during the production of acid-hydrolyzed vegetable protein (acid-HVPs) and products that contain acid-HVPs
- Reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes.