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首页> 外文学位 >The History of International Food Safety Standards and the Codex Alimentarius (1955--1995).
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The History of International Food Safety Standards and the Codex Alimentarius (1955--1995).

机译：国际食品安全标准和食品法典的历史（1955--1995年）。

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摘要

Following the Second World War, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) teamed up to construct an international Codex Alimentarius (or "food code") in 1962. Inspired by the work of its European predecessor, the Codex Europaeus, these two UN agencies assembled teams of health professionals, government civil servants, medical and scientific experts to draft food standards. Once ratified, the standards were distributed to governments for voluntary adoption and implementation. By the mid-1990s, the World Trade Organization (WTO) identified the Codex as a key reference point for scientific food standards.;The role of science within this highly political and economic organization poses interesting questions about the process of knowledge production and the scientific expertise underpinning the food standards. Standards were constructed and contested according to the Codex twin goals of: (1) protecting public health, and (2) facilitating trade. One recent criticism of Codex is that these two aims are opposed, or that one is given primacy over the other, which results in protectionism. Bearing these themes in mind, in this dissertation I examine the relationship between the scientific and the 'social' elements embodied by the Codex food standards since its inception after the Second World War. I argue that these attempts to reach scientific standards represent an example of coproduction---one in which the natural and social orders are produced alongside each other.;What follows from this central claim is an attempt to characterize the pre-WTO years of the Codex through a case study approach. The narrative begins with a description of the predecessor regional group the Codex Europaeus , and then proceeds to key areas affecting human health: 1) food additives, 2) food hygiene, and 3) pesticides residues.
机译：第二次世界大战后，粮食及农业组织（FAO）和世界卫生组织（WHO）于1962年合作建立了国际食品法典（或“食品法典”）。受其欧洲前身的工作启发欧洲食品法典委员会，这两个联合国机构组建了由卫生专业人员，政府公务员，医学和科学专家组成的小组，以起草食品标准。这些标准一经批准，便分发给各国政府以自愿采用和实施。到1990年代中期，世界贸易组织（WTO）已将食典确定为科学食品标准的关键参考点。科学在这个高度政治和经济组织中的作用提出了有关知识生产和科学过程的有趣问题。食品标准的专业知识。根据食典的双重目标制定和质疑标准：（1）保护公共健康，（2）促进贸易。最近对食典的批评是这两个目标是对立的，或者一个目标高于另一个目标，这导致了保护主义。牢记这些主题，在本论文中，我研究了自第二次世界大战以来食品法典食品标准所体现的科学和“社会”要素之间的关系。我认为，达到科学标准的这些尝试代表了共同生产的一个例子-自然与社会秩序是同时产生的;这一中心主张是试图描述世界贸易组织（WTO）之前的几年的特征。食典委通过案例研究方法。叙述从对前一个地区组织欧洲法典的描述开始，然后进行到影响人类健康的关键领域：1）食品添加剂，2）食品卫生和3）农药残留。

著录项

  • 作者

    Ramsingh, Brigit Lee Naida.;

  • 作者单位

    University of Toronto (Canada).;

  • 授予单位 University of Toronto (Canada).;
  • 学科 Economic history.;Food science.;Modern history.;International relations.;Science history.
  • 学位 Ph.D.
  • 年度 2011
  • 页码 221 p.
  • 总页数 221
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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