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4. Conclusion
The wood industry has demonstrated that wood is a foodstuff, as shown by the results of numerous recent publications on the subject.
Wood, a natural material that has been used for centuries in direct contact with food, is still used today in the food industry, as it possesses a number of characteristics that make it a unique material:
its natural antimicrobial properties help protect foodstuffs from microbiological attack and have led to it being described as a "hygienic material";
its sustainable nature is attracting consumers, sparking new interest in its use as a food packaging material;
its composition and particular structure are its assets for use as a technological tool for improving agri-food products.
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Conclusion
Glossary
Bibliography
Software tools
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QSAR Toolbox
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Toxtree
Standards and norms
- Norme Internationale pour les Mesures Phytosanitaires N° 15 - NIMP 15 - 2003
- Cork stopper – Determination of releasable 2,4,6-trichloroanisole (TCA). - ISO 20752 - 2007
- Microbiology of food and animal feeding stuffs – Horizontal methods for sampling techniques from surfaces using contact plates and swabs. Geneva, Switzerland. - ISO/FDIS 18593 - 2018
Regulations
REGULATION (EC) No 1935/2004 of October 27, 2004, relating to materials and articles intended to come into contact with foodstuffs and repealing Directives 80/590/EEC and 89/109/EEC
REGULATION (EC) No 2023/2006 of December 22, 2006, on good manufacturing practice for materials and articles intended to come into contact with foodstuffs
DECREE no. 2008-1469 of December 30, 2008...
Directory
Organizations – Federations – Associations (non-exhaustive list)
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SIEL – Syndicat national des Industries de l'Emballage Léger en Bois
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ADEME – French Environment and Energy Management Agency
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