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Directivas - Uma «diretiva» é um ato legislativo que fixa um objetivo geral que todos os
países da UE devem alcançar. Os países têm de “transpor” para a legislação nacional. De
uma diretiva ser aprovada pela União a Assembleia da República vai fazer lei para
adaptar essa diretiva ao contexto nacional, não podendo fugir aos objetivos gerais
traçados na directiva. A transposição tem um prazo fixado.
Decisões - Uma decisão é vinculativa, mas apenas para os seus destinatários específicos
(por exemplo, um país da UE ou uma empresa), sendo-lhes diretamente aplicável.
Pareceres - instrumento que permite às instituições fazer uma declaração de forma não
vinculativa, ou seja, dar a sua opinião sem vinculação legal. Pode ser emitido pelas
principais instituições da UE (Comissão, Conselho, Parlamento), pelo Comité das Regiões
ou pelo Comité Económico e Social Europeu.
Food additives
Food “ E000s “
The safety of all food additives that are currently authorised has been assessed by the
Scientific Committee on Food (SCF) and/or the European Food Safety
Authority (EFSA). Only additives for which the proposed uses were considered safe
are on the EU list.
https://webgate.ec.europa.eu/foods_system/main/?event=display
Food Additives
• Sweeteners’ give a sweet taste to foods or table-top sweeteners. Ex: Aspartame (E951), Sucralose (E955)
• ‘Colours’ add or restore colour in foods. Ex: Riboflavin (E101, also known as vitamin B2) enhance colour of
red fruit jam
• ‘Preservatives’ extend the shelf-life of foods by protecting against loss of quality caused by
microorganisms. Ex: Calcium propionate (E282), Sorbic acid (E200)
• ‘Antioxidants’ prolong the shelf-life of foods by protecting against oxidation. Ex: Ascorbic acid (E300)
• ‘Acids’ increase the acidity of foods and/or give a sour taste. ‘Acidity regulators’. Ex: Citric acid (E330) is
used to adjust the acidity of fruit and vegetable juices. Tartaric acid (E334)
• ‘Anti-caking agents’ stop powdered or granulated foods from sticking to one another. Ex: Silicon dioxide
(E551) helps to stop clumping products like powdered sugar or sweeteners.
• ‘Anti-foaming agents’ prevent or reduce foaming. Ex: anti-foaming agents like polydimethysiloxane (E900)
can help prevent cooking oil from foaming while frying.
• ‘Emulsifiers’ let water and oils remain mixed together in an emulsion. Ex: lecithin (E322).
• ‘Firming agents’ strengthen the structure of food to keep it firm or crisp. Ex: calcium chloride (E509) is a
firming agent used in canned fruit to help maintain their shape and texture.
• ‘Flavour enhancers’ enhance the existing flavours/odours of food. These are different from
‘flavourings’, which ingredients added to food in order to impart or modify odour and/or taste.
Ex: monosodium glutamate (E621), which is used to enhance flavour in seasoning blends or
condiments.
• ‘Thickeners’ and ‘gelling agents’ improve the textures of foods by increasing the viscosity/thickness or
by forming a gel; ‘Bulking agents’ increase the volume of foods without significantly changing the
energy it provides. Ex: pectin (E440) is used to help set jam. Starches are used in sauces to give them a
thicker consistency.
• ‘Glazing agents’ are applied to the outer surface of a food to give a shiny appearance or a protective
coating; Ex: beeswax (E901) is used as a glazing agent in confectionery.
• ‘Humectants’ prevent foods from drying out or help powdered ingredients dissolve in water.
Ex: polydextrose (E1200) is used in powdered table top sweeteners
• ‘Modified starches’ are treated edible starches that have had one or more of their original
characteristics changed. They can be modified to improve properties such as resistance to
heat/cooling/freezing or to change their texture. Ex: modified starches (E1404)
• • ‘Packaging gases’ azoto (E941), ‘Propellants’ nitrous oxide (E942), ‘Raising agents’ sodium
bicarbonate (E500), ‘Flour treatment agents’ Ascorbic acid (E300)
Há benefícios na utilização de aditivos
Alimentação diversificada
à Alimentos mais simples, menos
transformados e processados
AVALIAÇÃO DE RISCO E APROVAÇÃO DE
NOVOS ALIMENTOS
“Novel foods”
Pedido
Autorização Autorizar ou
(dossier e sumário) Comissão EU rejeitar
ou
Sumário aos outros
Requerem
Estados-Membro
nova
avaliação
Autoridade Europeia de
segurança Alimentar
Autorização de novos alimentos
- Especificações
- Efeitos na modificação do alimento/estabilidade
- Uso, história, características
- Avaliação nutricional: composição, impacto na
alimentação
- Eficácia comprovada a vários níveis (Populações
diferentes, patologias diversas)
- Evolução Toxicológica/informação microbiológica
- Efeitos alergénicos
- Efeitos secundários no organismo humano
Food contamination
Produtos Fitofarmacêuticos
Inseticidas Fungicidas
Herbicidas
Moluscicidas
Acaricidas
Nematodicidas
Rodenticidas
Bactericidas
Algicidas
Hormonas
Reguladores de crescimento
Food contamination
Hidrocarbonetos
aromáticos polihalogenados
Dioxinas p-dibenzopolicloradas (PCDDs)
Dibenzofuranos policlorados (PCDFs)
• Mycotoxins are a serious threat to human’s health: acute or long-term toxicity, alter immune system, cause
cancer
• The European Commission established maximum allowable levels for mycotoxins content in several foods
15
Ocurrence and prevalence in foods
Rapid Alert System for Food and Feed
16
Ocurrence and prevalence in foods
Rapid Alert System for Food and Feed
96% of RASFF notifications concern AFB1 and/or OTA occurrence in foods of direct consumption:
17
Co-ocurrence in meals
The preparation of a meal may contribute to the ingestion of multiple mycotoxins
Aflatoxins Ochratoxins
Deoxynivalenol Patulin
Zearalenone Aflatoxins
Enniantins Deoxynivalenol
Aflatoxins Ochratoxins
Ochratoxins Aflatoxins 18