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首页> 外文期刊>Food and Drug Law Journal >Reforming European community food law: Putting quality back on the agenda
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Reforming European community food law: Putting quality back on the agenda

机译：改革欧洲共同体的食品法：将质量重新提上议事日程

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摘要

There have been many claims that European Community (EC) food laws are, in many ways, unsatisfactory. One of the primary criticisms has been that the implementation of these rales generally leads to lower quality food products, particularly since the landmark decision in Cassis. In that case, the European Court of Justice ruled that once a product is legally marketable in one Member State, it must--subject to limited and well-defined exceptions--be legally marketable in all of the Member States. Food products that differ in both composition and method of production are, in many circumstances, marketable in all Member States under the same name, even where these products differ substantially. It has been suggested that in order to maintain the quality of foodstuffs, new harmonizing compositional requirements should be introduced. These requirements would effectively protect consumers from poor quality products by ensuring that minimum compositional requirements are met before a food producer can legitimately market its product using a specific generic designation. Conversely, it has been contended that setting compositional requirements would deprive consumers of cheaper products and would hamper product innovation. There clearly are merits to both arguments.
机译：许多人声称欧洲共同体（EC）的食品法在许多方面都不令人满意。主要批评意见之一是，实施这些规则通常会导致食品质量降低，尤其是在卡西斯（Cassis）具有里程碑意义的决定以来。在那种情况下，欧洲法院裁定，一种产品一旦可以在一个成员国内合法销售，就必须（在有限和明确定义的例外情况下）必须在所有成员国内合法销售。在许多情况下，成分和生产方法均不同的食品可以在所有成员国以相同的名称销售，即使这些产品有很大的不同。已经提出，为了保持食品的质量，应该引入新的协调组成要求。这些要求将通过确保在食品生产商可以使用特定的通用名称合法销售其产品之前，满足最低成分要求，从而有效地保护消费者免受劣质产品的伤害。相反，有人争辩说，设定成分要求会剥夺消费者购买更便宜的产品，并会阻碍产品创新。两种论点显然都有其优点。

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