Prevention and Reduction of Food and Feed Contamination

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This first edition contains 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.

Contents:

  1. Code of Practice for the Prevention/Reduction of Mycotoxin Contamination
  • Prevention and Reduction of Mycotoxin Contamination in Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisins and Tricothecenes (CAC/RCP 51-2003)
  • Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feeding stuffs for Milk-Producing Animals (CAC/RCP 45-1997)
  • Prevention and Reduction of Aflatoxin Contamination in Tree Nuts (CAC/RCP 59-2005)
  • Prevention and Reduction of Aflatoxin Contamination in Peanuts (CAC/RCP 55-2004)
  • Prevention and Reduction of Aflatoxin Contamination in Dried Figs (CAC/RCP 65-2008)
  • Prevention and Reduction of Ochratoxin A Contamination in Wine (CAC/RCP 63-2007)
  • Prevention and Reduction of Ochratoxin A Contamination in Coffee (CAC/RCP 69-2009)
  • Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in other Beverages (CAC/RCP 50-2003)
  1. Code of Practice for the Prevention/Reduction of Heavy Metal Contamination
  • Prevention and Reduction of Lead Contamination in Foods (CAC/RCP 56-2004)
  • Prevention and Reduction of Tin Contamination in Canned Foods (CAC/RCP 60-2005)
  1. Code of Practice for the Prevention/Reduction of Chemical Contamination
  • Source Directed Measures to Reduce Contamination of Foods with Chemicals (CAC/RCP 49-2001)
  • Reduction of Acrylamide in Foods (CAC/RCP 67-2009)
  • Prevention and Reduction of Dioxin and Dioxin-like PCB Contamination in Food and Feeds (CAC/RCP 62-2006)
  • Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates (CAC/RCP 70-2011)
  • 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 (CAC/RCP 64-2008)
  • Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes (CAC/RCP 68-2009)
Authors: 
Codex Alimentarius Commission
Publisher: 
FAO and WHO
Year: 
2012