EU regulatory approach to high-pressure processing

Aneta Kurowska, Anna Szajkowska, Bernd van der Meulen*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

2 Citations (Scopus)

Abstract

This chapter focuses on the application of the Novel Foods Regulation to high-pressure-treated foods. It highlights some other EU requirements applicable to HPP. The chapter first describes the general requirements for foodstuffs set out in the so-called EU General Food Law. We then analyze the provisions of the Novel Foods Regulation applicable to HPP in more detail. The relevant provisions regarding hygiene of high-pressure-treated foodstuffs and their labelling are discussed. Finally, the Directive concerning pressure equipment is presented.

Original languageEnglish
Title of host publicationHigh Pressure Processing of Food
Subtitle of host publicationPrinciples, Technology and Applications
EditorsV.M. Balasubramaniam, G.V. Barbosa-Cánovas, H.L.M. Lelieveld
Place of PublicationNew York
PublisherSpringer
Chapter30
Pages717-732
Number of pages16
ISBN (Electronic)9781493932344
ISBN (Print)9781493932337
DOIs
Publication statusPublished - 29 Jan 2016

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

Keywords

  • European regulations
  • High-pressure processing
  • Hygiene
  • Novel foods

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