China-European Union Food Law Working Party: Virtual Library

 

 

 

A directory of resources maintained by the China-European Union Food Law Working Party

 

• Li Bai [ bai_ly@sohu.com ] et al., “Food safety assurance systems in China”. Food Control, Vol. 18 No. 5 (2007) 480–484.
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• Elisa Baroncini, “The applicability of GATT Article XX to China’s WTO Accession Protocol in the Appellate Body Report of the China-Raw Materials case: suggestions for a different interpretative approach”. China-EU Law Journal, Vol. 1 nº 3-4 (2013) 1-34
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• Jörg Binding, “Consumer protection law in the People’s Republic of China”. China-EU Law Journal (2013) DOI 10.1007/s12689-013-0039-z. Article first published online: 17.12.2013 – see: http://link.springer.com/article/10.1007/s12689-013-0039-z
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• Jianming Cai et al., “Rethinking of the Relationship between Agriculture and the ‘Urban’ Economy in Beijing: An Input-Output Approach”. Technological and Economic Development of Economy (2014) DOI: 10.3846/20294913.2014.871661. Article first published online: 28.1.2014 – see: http://www.tandfonline.com/doi/abs/10.3846/20294913.2014.871661#.UvGFx-mPJjo
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• Lu Changping and Wu Zhonghua, “Research on relation offood safety supervision method, corporate opportunism behavior and consumerbehavioral intention of agricultural leading enterprises”. Journal of Chemical and Pharmaceutical Research, Vol. 6 No. 1 (2014) 446-453.

• Jie Chen [ jchen@issas.ac.cn ], “Rapid urbanization in China: A real challenge to soil protection and food security”. CATENA, Vol. 69 No. 1 (2007) 1–15.
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• Priscilla D'Amico et al., “Seafood traceability issues in Chinese food business activities in the light of the European provisions”. Food Control, Vol. 35 No. 1 (2014) 7–13.    
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● Jin FuBiao, Liu Yang and Zhou HongLi, “Study on the current health food safety management problems and countermeasures in China” Journal of Food Safety and Quality, Vol. 4 No. 6 (2013 ) 1907-1911
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● Fred Gale, Yanna Maoa and Zhigang Wanga, “Chinese consumer demand for food safety attributes in milk products”. Food Control, Vol. 33 No. 1 (2008) 27–36.

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• Peng Gong, Lu Liang and Qiang Zhang, “China must reduce fertilizer use too”. Nature, Vol. 473 No. 7347, 2011, 284–285..

• Wen Gong and Lynda M. Maddox, “Effects of URLs in traditional media advertising in China”. International Marketing Review, Vol. 22 No. 6 (2005) 673-692.
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• Ulrike Grote, “Can we improve global food security? A socio-economic and political perspective”. Food Security (2014) DOI10.1007/s12571-013-0321-5. Article first published online: 15.1.2014 – see: http://link.springer.com/article/10.1007/s12571-013-0321-5  
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● Liqun Guo, Bo Peng y Zhenxiang Huang, “Importance of Information Systems in the Evaluation and Research of Nutrition and Health of Key Groups in China’s Rural Areas”. Computer and Computing Technologies in Agriculture VII - IFIP Advances in Information and Communication Technology, Vol. 420 (2014) 114-128.    
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● Hou HaiLong et al., “Analysis of social and cultural factors influencing new resource food consumption in China”. Journal of Food Safety and Quality, Vol. 4 No. 6 (2013) 1897-1901.
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● Fang Ji et al., “Natural occurrence of deoxynivalenol and zearalenone in wheat from Jiangsu province, China”. Food Chemistry (2014) doi.org/10.1016/j.foodchem.2014.02.058. Article first published online: 22.2.2014 – see: http://www.sciencedirect.com/science/article/pii/S0308814614002337 

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• Chenhao Jia and David Jukes, “The national food safety control system of China – A systematic review”. Food Control, Vol. 32 No 1 (2013) 236–245.
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● Xiangping Jia et al., “Marketing Raw Milk from Dairy Farmers before and after the 2008 Milk Scandal in China: Evidence from Greater Beijing”. Agribusiness (2014) DOI: 10.1002/agr.21375. Article first published online: 10.2.2014 – see: http://onlinelibrary.wiley.com/doi/10.1002/agr.21375/abstract;jsessionid=36522CFF2673F4FF2A1713B76553DCDA.f03t01?deniedAccessCustomisedMessage=&userIsAuthenticated=false  
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• Bensu Karahalil, “Melamine Toxicity and Safety Issues Related to Infant Formula”. Journal of Translational Toxicology, Vol. 1 No. 1 (2014) 72-75.

 



 

• Thomas Kastner et al., “Cropland area embodied in international trade: Contradictory results from different approaches”. Ecological Economics (2013) doi.org/10.1016/j.ecolecon.2013.12.003. Article first published online: 27.12.2013 – see: http://www.sciencedirect.com/science/article/pii/S0921800913003583 
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● Jie Ke and Greg G. Wang, “China’s Ethical Dilemmas Under Globalization and Uncertainty: Implications for HRD”. Advances in Developing Human Resources, Vol. 16 No. 1 (2014) 74-91.
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● Laurens Klerkx, Huan Yanga y Cees Leeuwis, “Functions and limitations of farmer cooperatives as innovation intermediaries: Findings from China”. Agricultural Systems (2014) doi.org/10.1016/j.agsy.2014.02.005. Article first published online: 19.3.2014 – see: http://www.sciencedirect.com/science/article/pii/S0308521X14000304
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● Lin Lan, Yi Zhang, Jinping Liu, Min Zhou, Feifei Liu, and Rui Zhang, “Effects of Media Information Disclosure on Brand COO Perception of Chinese Consumers: Product Attributes-based Regulating Effect”. Information Technology Journal, Vol. 13 No. 3 (2014) 452-460.
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● Chien-pin Li, “U.S.-China Economic Relations: Implications of the United States’ NewAsia Policy”. Kennesaw State University (2013) 33 pp.
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● D. Li et al., “Trend of sugar-sweetened beverage consumption and intake of added sugar in China nine provinces among adults”. Journal of Hygiene Research, Vol. 43 No. 1 (2014) 70-72.   
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● Yu-Chen Li et al., “Prevalence, Characteristics, and Antimicrobial Resistance Patterns of Salmonella in Retail Pork in Jiangsu Province, Eastern China”. Journal of Food Protection, No. 2 (2014) 180-344.
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● Xiumei Liu, “International Perspectives on Food Safety and Regulations – A Need for Harmonized Regulations: Perspectives in China”. Journal of the Science of Food and Agriculture (2014) DOI: 10.1002/jsfa.6646. Article first published online: 17.3.2014 – see: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6646/abstract  
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● Chenglin Liu, “The Obstacles of Outsourcing Imported Food Safety to China”. Cornell International Law Journal, Vol. 43 Nº 2, 2010, 249-351.(Last accessed on 2.1. 2014).
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● Zengran Liu, Guangyi Zhang y Xiangmei Zhang, “Urban street foods in Shijiazhuang city, China: Current status, safety practices and risk mitigating strategies”. Food Control (2014) doi.org/10.1016/j.foodcont.2014.01.027. Article first published online: 25.1.2014 – see: http://www.sciencedirect.com/science/article/pii/S0956713514000413 
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● Fangqi Lu and Xuli Wu, “China food safety hits the gutter”. Food Control (2014) article/pii/S0956713514000334. Article first published online: 23.1.2014 – see: http://www.sciencedirect.com/science/article/pii/S0956713514000334 
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● Liangguo Luo, “Incentives for Promoting Agricultural Clean Production Technologies in China”. Journal of Cleaner Production (2014) doi.org/10.1016/j.jclepro.2014.03.045. Article first published online: 25.3.2014 – see: http://www.sciencedirect.com/science/article/pii/S0959652614002662       
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• Arthur Mol, “Governing China's Food Quality through Transparency: a review”. Food Control (2014) doi.org/10.1016/j.foodcont.2014.02.034. Article first published online: 6.3.2014 – see: http://www.sciencedirect.com/science/article/pii/S0956713514001030

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● Rostam J. Neuwirth, “Macau's New Food Safety Law: A 'Glocal' View”. Hong Kong Law Journal, Vol. 43 nº 3 (2013) 1003-1035.

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 Abstract: The Macau Special Administrative Region of the People’s Republic of China is a locality characterised by many “special” features. From a legal perspective, Macau is based on the “one country, two systems principle” enshrined in the Constitution of the PRC, which gives it ample room for the governance of both its domestic or local and its international or global affairs. Such a scheme of “glocal” governance is exemplified at the international level in the fact that Macau has been a founding member of the World Trade Organization whereas domestically it is, for instance, reflected in the regulation of the issue of food safety, which has led to the adoption of a new Food Safety Law in April 2013. The new law thus provides a good opportunity to cast some light on the complex and cross-sectional character of the issue of the regulation of food safety and, most of all, to emphasise the need for the combined local and global considerations within the so-called “trade linkage debate” against the backdrop of an emerging global food industry..

• Marisa Anne Pagnattaro and Ellen Peirce, “From China to Your Plate: An Analysis of New Regulatory Efforts and Stakeholder Responsibility to Ensure Food Safety”. The George Washington International Law Review, Vol. 42 No. 1, 2010, 1-56.(Last accessed on 2.1. 2014).
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Abstract: Reports about defective and dangerous food and drugs manufactured in China are a regular occurrence. The growing complexity these supply chains present legal liability and risks to the suppliers, manufacturers, retailers and, ultimately, to consumers. Part I of this paper describes two examples, milk and heparin, illustrating the problems with food and drug safety; Part II analyzes China’s developing regulations, focusing on the comprehensive new Food Safety Law, effective on June 1, 2009. Part III details the U.S. regulatory framework and recent steps taken by the U.S. government to monitor food safety in China. Part IV contrasts the European Union approach to food safety regulation. Part V considers non-governmental organization and corporate responses and Part VI reviews ethical considerations. Lastly, Part VII makes specific recommendations for best practices and risk management techniques.
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• Yi Shao et al., “The consolidation of food contaminants standards in China”. Food Control (2014) doi.org/10.1016/j.foodcont.2014.03.017. Article first published online: 21.3.2014 – see: http://www.sciencedirect.com/science/article/pii/S095671351400142X
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• Dingqiang Sun et al., “Do China’s food safety standards affect agricultural trade? The case of dairy products”. China Agricultural Economic Review, Vol. 6 No. 1 (2014) articleid=17103563. Article first published online: 15.1.2014 – see: http://www.emeraldinsight.com/journals.htm?articleid=17103563&show=abstract

'• Daojiong Zha and Hongzhou Zhang, “Food in China's international relations”. The Pacific Review, Vol. 26 No. 5 (2013) 455-479.
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'• Can Zhang et al., “Current Safety Practices in Nano-Research Laboratories in China”. Journal of Nanoscience and Nanotechnology, Vol. 14 No. 6 (2014) 4700-4705.
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• J.B. Zhang et al., “Risk analysis of sulfites used as food additives in China. Biomedical and Environmental Sciences, Vol. 27 No. 2 (2014) 147-154.
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'• Yi Zhang et al., “Effects of Media Information Disclosure on Brand COO Perception of Chinese Consumers: Product Attributes-based Regulating Effect”. Information Technology Journal, Vol. 13 No. 3 (2014) 452-460.
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• Biao Xie et al., “Organic certification and the market: organic exports from and imports to China”. British Food Journal, Vol. 113 No. 10 (2011) 1200-1216.
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• Xiaohua Yu et al., “Willingness to pay for the Green Food in China”. Food Policy, Vol. 45 (2014) 80–87.
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• Shu-Min Wang et al. "Status of Plant Genetic Resources for Food and Agricultural in China”. Journal of Plant Genetic Resources, Vol. 12 No. 1 (2011) 1-12. (Last accessed on 14.12. 2013)
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• Z. Wang et al., “Fatty and lean red meat consumption in China: differential association with Chinese abdominal obesity”. Nutrition, Metabolism and Cardiovascular Diseases (2014) doi.org/10.1016/j.numecd.2014.03.002. (last accessed on 27.3.2013).
 

◊ “EU SME Centre Report: The Food Beverage Market in China” (pdf) (Last accessed on 27.1. 2014).
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◊ “Food Safety and Investment Opportunities in China” (pdf) [info@asecorpchina.com.cn] (Last accessed on 14.12. 2013).

◊ "FP7 projects with China in the area of food, agriculture and fisheries, and biotechnology research”. European Commission (2013) 55 pp. (Last accessed on 27.12.2013).

◊ "U.S.-China Relations:Toward a New Model of Major Power Relationship”. WWW.
AMERICANPROGRESS.ORG (2014) 106 pp. (Last accessed on 3.3.2013).

◊ Anu Lähteenmäki-Uutela, "Foodstuffs and Medicines as Legal Categories in the EU and China: Functional Foods as a Borderline Case". University of Turku (2009)
 343 pp. (last accessed on 10.3.2013)
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◊ Huiqi Yan et al., "Integrated Utility in Regulatory Compliance: Insights from Pesticide Behavior by Chinese Farmers". UC Irvine School of Law Research Paper No. 2014-24, 24 pp. (last accessed on 18.3.2013).
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◊ Paul O’Brien, "Chinese HealthFood Overview and Market - Access Information". ChemLinked Team (2014) 30 pp. (last accessed on 26.3.2013) .  .
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- [PowerPoint/PDF] “Le certificazioni per i prodotti agroalimentari - Focus paesi: Russia, India, Cina e Brasile”: http://images.cn.camcom.gov.it/f/Atticonvegni/atti2013/10/10837_CCIAACN_272013.pdf (last accessed on 18.12. 2013).

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- [PowerPoint/PDF] “Esportare gli alimenti: aspetti generali e merceologici. Focus su Cina e Russia”: http://images.es.camcom.it/f/UEistruzioniperluso/materialeconvegni/11/1122_ESUCCP_13122013.pdf (last accessed on 18.12. 2013).



 

 




Publications Received

• Abele Kuipers, Andriy Rozstalnyy and Gerry Keane, “Cattle husbandry in Eastern Europe and China - Structure, development paths and optimisation”. Wageningen Academic Publishers (2014) 280 pp.
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• Wayne Zheng, GB/T 19630.1-2011: Translated English: Chinese Standard GB/T19630.2-2011: Organic Products - Part 1: Processing. 21 pp. (Google eBook) – see: https://play.google.com/store/books/details?id=tl0YAwAAQBAJ&rdid=book-tl0YAwAAQBAJ&rdot=1&source=gbs_vpt_read&pcampaignid=books_booksearch_viewport
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• Wayne Zheng,  GB/T 19630.2-2011: Translated English: Chinese Standard GB/T19630.2-2011: Organic Products - Part 2: Processing. 21 pp. (Google eBook) – see: https://play.google.com/store/books/details?id=H1wYAwAAQBAJ&rdid=book-H1wYAwAAQBAJ&rdot=1&source=gbs_atb&pcampaignid=books_booksearch_atb 
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• Wayne Zheng, SN/T 2641-2010: Translated English: Chinese Standard SN/T2641-2010: Detection of pathogen in food - PCR-DHPLC method. (Google eBook) – see: http://books.google.es/books?hl=fr&lr=&id=aEYZAwAAQBAJ&oi=fnd&pg=PP3&dq=China+%22food+safety%22&ots=xgrT2qY7uu&sig=IqCm5vdBnvKVDB0Yy2QSycLmczw&redir_esc=y    
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• Ka Zeng and Wei Liang, “China and Global Trade Governance: China's First Decade in the World Trade Organization”. Routledge (2013)  314 pp.
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• Zhao Tong Gang, “Food safety incidents Epidemiological Investigation Manual” [Chinese Edition]. Law (2013) 141 pp.

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• Hélène Ilbert et al., “Geographical indications and international agricultural trade: the challenge for Asia”. Palgrave Macmillan (2012) 263 pp.
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EU: Register of protected designations of origin and protected geographical indications (China)

 

东山白卢笋 [Dongshan Bai Lu Sun] PGI (Class 1.6. Fruit, vegetables and cereals fresh or processed): http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:330:0012:0013:EN:PDF

 

平谷大桃 [Pinggu Da Tao] PDO (Class 1.6. Fruit, vegetables and cereals fresh or processed): http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:310:0017:0018:EN:PDF

 

盐城龙虾 [Yancheng Long Xia] PGI (Class 1.7. Fresh fish, molluscs, and crustaceans and products derived therefrom): http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:219:0003:0004:EN:PDF

 

镇江香醋 [Zhenjiang Xiang Cu] PGI [Class 1.8. other products of Annex I of the Treaty (spices etc.]: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:153:0004:0007:EN:PDF

 

金乡大蒜 [Jinxiang Da Suan] PGI (Class 1.6. Fruit, vegetables and cereals fresh or processed): http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:285:0006:0007:EN:PDF

 

龙井茶 [Longjing cha] PDO [Class 1.8. other products of Annex I of the Treaty (spices etc.)]: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:122:0067:0068:EN:PDF

 

琯溪蜜柚 [Guanxi Mi You] PDO (Class 1.6. Fruit, vegetables and cereals fresh or processed): http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:122:0067:0068:EN:PDF

 

陕西苹果 [Shaanxi ping guo] PDO (Class 1.6. Fruit, vegetables and cereals fresh or processed): http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:122:0067:0068:EN:PDF 

 

蠡县麻山药 [Lixian Ma Shan Yao] PGI (Class 1.6. Fruit, vegetables and cereals fresh or processed): http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:122:0067:0068:EN:PDF

 

龙口粉丝 [Longkou Fen Si] PGI (Class 2.7. Pasta): http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:285:0017:0018:EN:PDF  

 

http://www.linkedin.com/groups/ChinaEuropean-Union-Food-Law-Working-7426408

 

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ReDeco, Revista electrónica del Derecho del consumo y la alimentación, nº 36, págs. 75-78

Closing gaps: Integrating food safety management systems into the veterinary curriculum a tool to improve food quality and trade   Andrés Cartín-Rojas*   A very important and significant aspect of veterinary public health (VPH) is to enable people to have access and supply to nourishment within an appropriate quality.1 In general, the term “quality” refers to the set of properties and characteristics of a product or service that gives it an ability to satisfy the minimum needs of a given consumer.2 Thereby, the concept of food quality implies an aliment which has the organoleptic, nutritional, physicochemical and safe characteristics to fit the purpose for human consumption.3 Nowadays, maintaining food quality is a key and pivotal element in any industry that manufactures or processes animal by-products obliging them to meet the growing demand for safety from the public and the regulator alike. Consequently, preservation of safe food is accompanied by the adoption of methodologies to identify and assess hazards during its manufacturing process,4 such as Hazard Analysis and Critical Control Points (HACCP) plans;5 or systems that allow the proper risk analysis by implementing promising new procedures used in food industry, for example Failure Modes and Effects Analysis (FMEA).6 Thus, the private food sector is being increasingly pressured to ensure that food produced, handled, trans-ported and delivered to the public in compliance with legal and regulatory requirements. In response, during the last two decades a number of private accreditations were established to safeguard food safety (e.g. Global Gap, PAS220, FSSC-22000, ISO 22000:2005, ISO 22005: 2007, etc.). Some of these standards have gained a wide acceptance in several countries during recent years. For example, the International Food Standard (IFS) was created in 2003 which auditing quality management systems in food companies in order to achieve maximum safety. The IFS’s standards are now widely used by the food industry in some European countries such as: Germany, Austria, Belgium, Spain, France, Holland, Poland and Italy. Currently, livestock sector accounts for nearly half of global agricultural economy. Furthermore, the massive mobilization of livestock commodities in the past two decades has increased the gross domestic product (GDP, a modality for measuring economies and development of nations). Thus, livestock sector in the future will be a growing source of employment and an important tool to alleviate poverty and malnutrition in the developing countries. It is expected with the current production trends, together with a population growth and changes in people’s dietary patterns, the demand for livestock products will double or triple, a process called livestock revolution.7 Food risks will increase in parallel, generating those governments should foster in the oncoming decades more efficient mechanisms that allow safeguard consumer’s health. A proper implementation of public policies in food safety requires the integration of all actors along the production chain8 under the guidelines of a structured and coherent regulatory framework, in order to enable a trans-parent, objective and harmonized international trade.9 Under the regulatory patterns of World Trade Organization (WTO), through the Agreement on Sanitary and Phyto-sanitary Measures, the World Organization for Animal Health (OIE) is the normative body responsible for ensuring the control of animal diseases including foodborne zoonoses. Thus, public and private veterinary services are the managers who ensure compliance with these regulatory frame-works. Therefore, it is imperative and crucial that future veterinarians are able to contemplate, audit and even implement these food management quality systems making veterinary profession more pragmatic and adaptable to the new requirements of global livestock markets. Veterinary services could play an essential role in inter-national markets and trade blocs by certifying the quality of products ensuring that they are free from physical, chemical and microbiological hazards. This will in return improve the confidence of consumers and business partners. This is especially true for any country with an agricultural background which bases its economy on livestock-products exportations. Within this context of global market, Food Safety Management Systems (FSMS) not only harmonizes with the food safety requirements for any food chain, under the binding legislation issued by the OIE. But also, allows that private food industry optimize their resources, maintaining an effective internal and external communication within organizations, and consequently, improve their performance and competitiveness. In addition, FSMS also allows fulfilling and effectively incorporating into the private industrial sector, of international regulatory standards and codes issued by the Codex Alimentarius Commission (CAC) to ensure a seamless coverage of food safety along the manufacturing and value chain. Therefore, veterinarians professionals should not only assimilate, but promote the implementation of new FSMS methodologies in order to integrate mechanisms of standardization in the manufacturing processes,10 allowing that FSMS to be established, operated and updated within the framework by implementing a clear epidemiological and preventive control of foodborne diseases, while amalgamate mechanisms to actively participate and differentiate schemes to increase consumer confidence, improve food security, reconciling food safety and quality control, and allow that food producers, retail and distribution systems will be based on international standards.   References   1. Wall PG. Essential veterinary education in food safety, food hygiene and biosecurity: A global perspective. Rev Sci Tech 2009; 28(2): 493-501. 2. Prieto M, Mouwen JM, Puente SL, et al. The concept of quality in the food industry [Spanish]. Interscience 2008; 33(4): 258-264. 3. Fernández Olmos M. Quality guidelines in the Spanish agro-food system [Spanish]. Agroalim 2009; 15(28): 59-65. 4. Fonseca J, Muñóz N, Cháves J. The quality management system: An element for the competitiveness and sustainability of agricultural production in Colombia [Spanish]. J Agric Res Environ 2011; 2(1): 9-22. 5. Castellanos LCR, Villamil LCG, Romero JRP. Incorporation of the hazard analysis and critical control point system (HACCP) in food legislation [Spanish]. J Pub Health 2004; 6(3): 298-301. 6. Arvanitoyannis IS, Varzakas TH. Application of ISO 22000 and failure mode and effect analysis (FMEA) for industrial processing of salmon: A case study. Crit Rev Food Sci Nutr 2008; 48(5):411-429. 7. Delgado CL. Rising Consumption of meat and milk in developing countries has created a new food revolution. J Nutr 2003; 133(11 S): 3907-3910. 8. Arispe I, Tapia MS. Innocuity and quality: Essential requirements for consumer health protection [Spanish]. Agroalim 2007; 13(24): 105-117. 9. Blair MM, Williams CA, Li-Wen L. The Roles of standardization, certification and assurance services in global commerce. Comp Res in Law & Pol Econ 2008; 4(3): 1-44. 10. Mercado A, Córdova K, Testa P. Organizational and technological trends in the food industry overall and its manifestation in Venezuela [Spanish]. Agroalim 2007; 13(24): 85-103.   * Department of Animal Production, Faculty of Agronomy, School of Natural and Exact Sciences, State Distance University, San José, Costa Rica. E-mail: acartin@outlook.com       [La primera versión de esta nota se publicó en Veterinary Research Forum. 2013; 4 (4) 205 – 206 - Journal Homepage: vrf.iranjournals.ir ]   © Andrés Cartín-Rojas