Food chain management

Fitz, M. and Schiefer, G. (2008). Food chain management for sustainable food system development A European research agenda. Agribusiness 24(4), 440 152. 

Fish from Lake Erie are generally the least contaminated of all the Great Lakes IS), It has been speculated that contaminants in a more advanced eutrophic system become masked or removed by sedimentation within the food chain and have less opportunity to reach higher trophic levels 24), The management implications of this interaction between nutrient and contaminants needs to be further elucidated. 

Dawson, J.A. (2004). Food retailing, wholesaling and catering , in Bourlakis M. and Weightman P., Food Supply Chain Management, Blackwell, Oxford, 116-135. 

Handl, J. and A. Pfau. 1989. Long-term transfer of 1-129 into the food chain. Sci. Total Environ. 85 245-252. Handl, J., A. Pfau, and F.W. Huth. 1990. Measurements of 129I into the food chain. Health Phys. 58 609-618. Hanson, L.H. 1990. Sterilizing effects of cobalt-60 and cesium-137 radiation on male sea lampreys. North Amer. Jour. Fish. Manage. 10 352-361. 

MEGREC constitutes a platform for the development of research and training in green chemistry in the countries of the Mediterranean basin, with focus on water management, the exploitation of local natural resources, the production and use of fertilizers, and monitoring and reducing the presence of toxic compounds in the food chain. With a clear focus on priorities for local areas, but with the extended know-how of all the partners. 

Nicholson, F., Chambers, B., Hutchinson, M., Moore, T., Nicholson, N. and Hickman, G. 2002. Farm manures assessing and managing the risks of pathogen transfer into the food chain. In 7th European Biosolids and Organic Residual Conference, Wakefield, UK. 

The Authority will provide scientific advice which will serve as the scientific basis for the preparation of Community legislation in the field falling imder its mandate. In this respect there is a clear separation of the responsibility of the risk assessment function and that of risk management which will remain the responsibility of the Community Institutions, i.e. the European Commission and Parliament and the Council. The Authority will become the point of reference with respect to risk assessment. Its precise role will evolve over time but its role with respect to the authorisation process had become clearer following the publication of a number of recent Commission proposals. In such a proposal on smoke flavourings used or intended for use in or on foods [4], the Commission proposed that dossiers should be submitted directly to the Authority, and within a predetermined period of time the opinion of the Authority should be returned to the Commission which will remain responsible for the development of proposals on food law. The Commission following consultation of Member States in the newly created Standing Committee for the Food Chain and Animal Health will ultimately take decisions. 

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