Regulations of Chemicals in Food

Publication Title

Elgar Encyclopedia of Environmental Law

Editor

Michael Faure

Authors

Timothy D. Lytton, Georgia State University College of LawFollow
Patricia J. Zettler, Georgia State University College of LawFollow

Document Type

Contribution to Book

Publication Date

2023

Abstract

This chapter discusses the regulation of chemicals introduced into food during cultivation and processing. It covers chemicals intentionally added to facilitate production, enhance products, mislead buyers or physically harm consumers, as well as chemicals that inadvertently contaminate food from processing equipment, packaging, or environmental pollution. The chapter surveys a variety of regulatory strategies that arise out of domestic law (using the United States as an example), transnational legal obligations (using the European Union as an example), and international standards (using the Codex Alimentarius as an example).

Comments

External Links

SSRN

Recommended Citation

Timothy D. Lytton & Patricia J. Zettler, Regulation of Chemicals in Food, in 12 Elgar Encyclopedia Env't L. 344 (Michael Faure ed., 2023).

Institutional Repository Citation

Timothy D. Lytton & Patricia J. Zettler, Regulations of Chemicals in Food, Faculty Publications By Year 3582 (2023)
https://readingroom.law.gsu.edu/faculty_pub/3582

DOI

10.4337/9781785369520.XII.17

ISBN

9781786436986 (Print) 9781785369520 (eISBN)

First Page

344

Last Page

360