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Copyright of Biotechnologie, Agronomie, Societe et Environnement is the property of Les Presses Agronomiques de Gembloux and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Biotechnologie, Agronomie, Societe et Environnement is the property of Les Presses Agronomiques de Gembloux and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article discusses the authorization process in Europe for selling genetically modified plants (GMPs) on the market for public purchase and consumption, particularly noting the role of the European food safety administration, the Autorité européenne de sécurité des aliments (AESA). It comments on the relationship between human food safety and genetically modified foods.

Summary: Food safety is a concern for parents of infants, and healthcare professionnals are often questioned by them about this topic. Baby food European regulation ensures high levels of safety and is more rigorous than common food regulation. Maximal limit for pesticides in baby food demonstrates the high level of requirements. This limit must be below the 10ppb detection threshold, whatever the chemical used. Other contaminants such as nitrates are also the subject of greater expectations in baby food. Food safety risks control needs a specific know-how that baby food manufacturers have acquired and experienced, more particularly by working with producers of high quality raw material. [ABSTRACT FROM AUTHOR]

Abstract: The prevalence of food allergy continues to increase. Changes in our eating habits, physico-chemical modifications of food proteins with the development of new agro-food technologies have changed the distribution of food allergens. The important food allergens in 2007 are peanut, cashew nut, sesame, kiwi, protein hydrolysates, and sheep and goat milk. But the list is not exhaustive. The European codification of ingredients, the agro-food industry and the public powers must take into consideration the emergence of new allergens in control of labeling of final products. [Copyright &y& Elsevier]

There is overwhelming evidence that dietary salt is a major cause of increased blood pressure. There is also a link between a high salt intake and risk of stroke, left ventricular hypertrophy, renal disease, obesity, renal stones and stomach cancer. Reduction of salt intake is efficacious and cost-effective. In developed countries, reduction in salt intake requires the participation of food industry., (Copyright © 2012 Elsevier Masson SAS. All rights reserved.)

The prevalence of food allergy varies between 1 and 8% and depends on age, countries, symptoms and allergens. Main food allergens remain peanut, nuts, egg, cow milk, wheat, soybeans and fish. However, novel food industrial processes have induced new food allergies. Some are related to unusual components, like lupine seeds or flour or to modified food, like wheat or soybean isolates. Other unexpected allergies are due to residues of strong allergens--like peanut or egg--which are present in very small amounts in processed food. Swiss and european legislation have edicted lists of allergenic foods which have to be specified to the consumers. However, the legislation remains still incomplete and labelling of novel food components or modified allergens as well as as trace allergens is still far from being exhautive.

The development of health claims for food is driven by a strong industrial impetus and by consumer demand. From the regulatory point of view, the European legislation is fragmented; food and health legislations are contradictory on some aspects. National authorities carry out the regulation of health claims for food according to their own rules. A more comprehensive and harmonized approach within the European Community will be provided by the European regulation currently under discussion between the European Commission and the Parliament. Nevertheless, its final adoption and its implementation will take time. In addition, it won't solve the difficulties related to the assessment of the scientific substantiation of these claims. The role of health authorities in the implementation of rules regarding the safety of consumers remains unadressed.

The agricultural and food professions are those that touch agriculture, but also the restoration, the kitchens, and the employees of slaughterhouses. Various occupational skin diseases touch these salaried employees or craftsmen: eczemas or contact hives with plants or meats and fleshes of animals and all chemical substances that are added: pesticides, food additives and various preservatives. Irritation contact dermatitis or real skin burns are observed with housekeeping products imposed by the sanitary norms, increasingly powerful, but as increasingly caustic. Infectious illnesses transmitted from the animal to the man are sometimes observed especially among the breeders and employees of slaughterhouses.