Environment & Health | ISSN: 2077-7477 eISSN: 2077-7485 |
No: 3 (104) - September, 2022 - Pages: 73-77
Hygienic aspects of the use of food additives (lecture)
Koziarin I.P.1
1 Shupyk National Healthcare University of Ukraine, Kyiv
ÓÄÊ: 613.22(002.35)
SUMMÀRY:
The significant expansion of international trade in food additives (FA) made it necessary to solve the problem of the expediency of using FA in the production, packaging, storage, transportation and sale of food products (FP). In Ukraine, the use of FA is regulated by the "Sanitary Rules for the Use of Food Additives", which fully meet international requirements. To improve the international trade of FP containing FA, the Council of the EU developed and tested a rational system of digital codification of FA with the letter "E" and a three- or four-digit number (code) assigned to a specific FA. It is included in Codex Alimentarius, EC Directives, FAO/WHO as an international digital codification system. The FA code confirms that this compound has been tested for safety, established purity criteria and hygienic standards for FP. In accordance with the Law of Ukraine "On the Safety and Quality of Food Products", the sale and use of domestic and imported food products without labeling in the national language about the composition of the food product with a list of the names of FA that were used in the process of its manufacture is prohibited. The majority of FA do not affect the body of consumers, are inert in used quantities, but some of them are capable of causing an adverse effect on the human body when ingested in significant quantities, therefore their hygienic regulation is extremely necessary.
KEYWORDS:
food additives, technological functions, regulation, functional classes, safety and quality.
REFERENCES:
1. Adamchuk T.V. Pidsolodzhuvachi ta pryntsypy yikh rehlamentuvannia [Sweeteners and Principles of their Regulation]. Problemy kharchuvannia. 2003 ; 3 : 68 – 70 (in Ukrainian).
2. Arsenieva L.Yu. Kharchovi ta diietychni dobavky: Konspekt lektsii dlia studentiv [Food and Dietary Additives : Lecture Notes for Students]. Kyiv ; 2011 : 71 p. (in Ukrainian).
3. Buldakov A.S. Pishchevye dobavki: Spravochnik. 2-e izd. [Food Additives: A Handbook. 2nd ed.]. Moscow : DeLi Print ; 2001 : 436 p. (in Russian).
4. Tsypriian V.I. (ed.). Hihiiena kharchuvannia z osnovamy nutrytsiolohii: Pidruchnyk [Nutritional Hygiene with the Basics of Nutrition: Textbook]. Kyiv : Medytsyna ; 2007 ; 2 : 227 – 250 (in Ukrainian).
5. Dyman T.M., Baranovskyi M.M., Biliavskyi H.O. et al. Ekotrofolohiia. Osnovy ekolohichno bezpechnoho kharchuvannia. Navchalnyi posibnyk [Ecotrophology. Fundamentals of Environmentally Safe Nutrition. Tutorial]. Kyiv : Libra ; 2006 : 162 – 169 (in Ukrainian).
6. Yevropeiski vymohy do kharchovykh dobavok: Dovidnyk [European Requirements for Food Additives: A Handbook]. Lviv ; 1997 :125 p. (in Ukrainian).
7. Ivakhno O.P. and Koziarin I.P. Problemy vykorystannia kharchovykh dobavok u produktakh dytiachoho kharchuvannia [Difficulties in the Use of Nutritional Supplements in Baby Food]. Dovkillia ta zdorovia (Environment&Health). 2019 ; 1 : 29 – 32 (in Ukrainian).
8. Kobzar A.Ya., Korzun V.N., Karandieieva N.I. and Dziuba Ye.O. Kharchovi dobavky: viddalena zahroza. Dovkillia ta zdorovia [Food Additives: A Distant Threat]. Dovkillia ta zdorovia (Environment&Health). 2013 ; 1 : 70 – 74 (in Ukrainian).
9. Koziarin I.P. Orhanizatsiia hihiienichnoho kontroliu za vykorystanniam kharchovykh dobavok [Organization of Hygienic Control of the Food Additives’ Using]. Simeina medytsyna. 2012 ; 3 : 39 – 41(in Ukrainian).
10. Martinchik A.N., Maev I.V. and Yanushevich O.O. Obshchaya nutritsiologiya [General Nutrition]. Moscow ; 2005 : 321 – 324 (in Russian).
11. Mishchiryak V.G. Spravochno-informacionnyi sbornik po gigiene pitaniya i pishchevoi sanitaria [Reference and Information Collection on Food Hygiene and Food Sanitation]. Donetsk, Ukraine ; 2010 : 21 – 44 (in Russian).
12. Nechaev A.P., Kochetkova A.A. and Zaitsev A.N. Pishchevye dobavki [Food Additives] Moscow : Kolos ; 2001 : 178 p. (in Russian)
13. Peresichnyi M.I., Kravchenko M.F., Karpenko P.O. Pidsolodzhuvalni rechovyny u kharchuvanni liudyny [Sweeteners in Human Nutrition]. Kyiv ; 2004 : 446 p. (in Ukrainian).
14. Deiaki pytannia provedennia zakhodiv ofitsiinoho kontroliu tovariv, shcho vvoziatsia na mytnu terytoriiu Ukrainy (u tomu chysli z metoiu tranzytu) : Postanova KMU vid 24.10.2018 r. ¹ 960 [Some Issues of Carrying Out Measures of Official Control of Goods that are Imported into the Customs Territory of Ukraine (Including for the Purpose of Transit): Resolution of the CMU of October 24, 2018 No. 960]. URL : https://zakon.rada.gov.ua/laws/show/960-2018-%D0%BF#Text
15. Radygina L.F. and Abramova L.S. Primenenie pishchevyh dobavok v tekhnologii rybnoj produkcii [The Use of Food Additives in the Technology of Fish Products]. In : Pishchevaya promyshlennost [Food Industry]. 2004 ; 3 : 14 – 17 (in Russian).
16. Sanitarni pravyla po zastosuvanniu kharchovykh dobavok : Nakaz MOZ Ukrainy ¹ 222 vid 23 lypnia 1996 r. [Sanitary Rules for the Use of Food Additives: Order of the MHU No. 222 of July 23, 1996]. In : Zbirnyk vazhlyvykh ofitsiinykh materialiv z sanitarnykh i protyepidemichnykh pytan [Collection of Important Official Materials on Sanitary and Anti-Epidemic Issues]. Kyiv ; 1997 : 122 – 184 (in Ukrainian).
17. Sarafanova L.A. Pishchevye dobavki: Entsiklopediya. 2-e izd. [Food Additives: Encyclopedia. 2nd ed.]. Sankt-Peterburg ; 2004 ; 808 p. (in Russian).
18. Smirnov E.V. Pishchevye krasiteli: Spravochnik [Food Colors: A Handbook]. Sankt-Peterburg : Professiya ; 2009 : 352 p. (in Russian).
19. Smoliar V.I. Kharchova ekspertyza [Nutritional Expertise]. Kyiv : Zdorovia ; 2005 : 448 p. (in Ukrainian).
|