Brief introduction of legislation and management of edible spices in Japan

Japan promulgated the food hygiene law by the Ministry of health in 1947, and established a system for the identification of chemicals used in food. But the additive regulations of Japan were not really published and implemented until 1957. In 1957, the company published the joint decision on additives in Japanese food stores. This is the standard document of Japanese food additives. Various test methods are specified in this paper and the quality standards for about 400 kinds of food additives are specified. With the development of science and technology and the development of food industry, the public order has been amended several times, such as the new provisions on natural instrument additives in 1991. In fact, the book covers not much edible spices. Japan also uses negative form to manage natural spices, and lists the list of synthetic spices, and stipulates quality specifications. However, there are less than 100 kinds of food spices with standard criteria (except amino acids and acids), because of the limited market of food flavors in Japan, many fragrances are mainly exported. For this part of the essence, they implement the laws of the importing country. At present, Japan has been inclined to accept the regulations of IOFI and JECFA. His food and flavor regulations have gradually internationalized the self-discipline of Japanese spice association to the Japanese flavor industry. The supervision and inspection of the implementation of the regulations plays a crucial role because the regulations of edible spices in various countries are not identical. Under the CAC of fao/who, there is a joint expert committee of food additives (JECFA) to evaluate the safety of food additives objectively. The results of the evaluation of this institution have the highest authority in the world. However, due to the characteristics of edible spices, the safety evaluation of food flavor is different from other bulk food additives (JECFA related documents). Because of the variety of edible spices, it is impossible to evaluate each kind of flavor with beard and eyebrows in terms of human and material resources. The priority of evaluation can only be determined according to the dosage, and the possible toxicity foreseen by molecular structure. Up to now, only about 900 kinds of flavors have been evaluated, and the results show that femagras is correct. Femagras is not really challenged by JECFA.