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《Modern Preventive Medicine》 2009-09
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DIFFERENCES AND COUNTERMEASURES ON FOOD ADDITIVE STANDARDS BETWEEN EU AND CHINA

CUI Yuan-yuan, ZHANG Li-shi. (Department of Nutrition and Food Hygiene, West China School of Public Health, Sichuan University, Chengdu 610041, China)  
[Objective] To further perfect the standards for uses of food additives in China. [Methods] Compared and analyzed the differences in standards for uses of food additives between EU and China from the definition, functional categories, coding, serviceable range, dose limits and so on. [Results] There were some inadequacies in food category, coding of food additives, serviceable range and so on in Chinese standards for uses of food additives. [Conclusion] The detection technology and toxicology evaluation of food additives should be strictly strengthened, and the correlated content of the standards should be modified.
【Fund】: 欧盟MoniQA项目(FOOD-CT-2006-036337)
【CateGory Index】: R155.5
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