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2021, vol. 71, br. 1, str. 22-34
Prehrambeni aditivi - analiza rizika i regulativa
Univerzitet u Beogradu, Farmaceutski fakultet, Institut za bromatologiju

e-adresaivan.stankovic@pharmacy.bg.ac.rs
Ključne reči: prehrambeni aditivi; prehrambene arome; Codex Alimentarius; Evropsko telo za bezbednost hrane
Sažetak
Prehrambeni aditiv je svaka supstanca koja se normalno ne koristi kao sastojak hrane, a koja se iz tehnoloških razloga namerno dodaje hrani u toku proizvodnje, prerade, pripreme, obrade, pakovanja, transporta ili čuvanja, tako da direktno ili indirektno preko svojih međuproizvoda postaje sastojak hrane. Upotrebi svakog aditiva prethodi analiza rizika koja se sastoji od tri međusobno povezane komponente: procene rizika, upravljanja rizikom i komunikacije o riziku. Na međunarodnom nivou u sistemu Codex Alimentarius-a procenu rizika radi Zajednički (FAO/WHO) ekspertski komitet za prehrambene aditive (JECFA) koji priprema hemijske specifikacije, vrši procenu izloženosti i kvantitativnu procenu bezbednosti upotrebe aditiva u hrani, a upravljanje rizikom radi Komisija Codex Alimentarius (CAC) koja na bazi rezultata procene rizika priprema međunarodne standarde i preporuke za upotrebu aditiva koje zemlje članice ugrađuju u nacionalne propise. Na nivou Evropske Unije (EU) procenu rizika radi Evropsko telo za bezbednost hrane (EFSA), a upravljanje rizikom Evropska komisija (EC) koja donosi propise, kao i nadležna ministarstva zemalja članica koja sprovode službenu kontrolu. Komunikacija o riziku odvija se između svih zainteresovanih strana uključujući i akademske krugove, proizvođače i konzumente hrane. Regulativa o aditivima u Republici Srbiji harmonizovana je sa regulativom EU u ovoj oblasti.
Reference
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O članku

jezik rada: engleski
vrsta rada: pregledni članak
DOI: 10.5937/arhfarm71-30117
objavljen u SCIndeksu: 12.03.2021.
metod recenzije: jednostruko anoniman
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