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Bookmark or Share- Additives in Meat and Poultry Products - Food Safety and Inspection ServiceThe 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act provided for the first specific regulations of food additives. Approval of new food additives was required before they could be marketed, and the responsibility for proving their safety was placed on the manufacturer.
- Flavourings | EFSA - European Food Safety Authoritythe safety data, including information on the genotoxic potential of the food flavouring, toxicological data other than genotoxicity When a substance is capable of damaging the DNA in cells, and information on the safety for the environment.
- Food additives | EFSA - European Food Safety AuthorityFood additives must always be included in the ingredients list of food and drinks in which they are used. Food and drink labels must identify both the function of the additive in the finished food (e.g. colour or preservative) and the specific substance used, either by referring to the appropriate E number or its name (e.g. E 415 or Xanthan gum).
- Food Allergies: The “Big 9” - Food Safety and Inspection ServiceThe nine leading causes of food allergies identified in the US are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. USDA’s Food Safety and Inspection Service (FSIS) and the U.S. Food and Drug Administration (FDA) both have laws requiring that all the ingredients in a food product be listed on the food label.
- Bacon and Food Safety - Food Safety and Inspection Service"I. mmersion cured bacon is placed in a brine solution containing salt, nitrite and flavoring material, or in a container with salt, nitrite and flavoring material, for 2 to 3 days. Sugar, honey or maple syrup may be added to the brine. The meat must then be left to hang until it is cured.
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