Betekenis van:
ans

ans
Zelfstandig naamwoord
    • the part of the nervous system of vertebrates that controls involuntary actions of the smooth muscles and heart and glands

    Synoniemen

    Hyperoniemen


    Voorbeeldzinnen

    1. y‾– ans, y‾
    2. voluntary report regarding degradation or disruption of ANS at airports,
    3. voluntary reports regarding degradation or disruption of ANS at airports,
    4. As from the second reference period, a third European Union-wide environment KPI shall be developed to address the specific airport air navigation services (ANS)-related environment issues.
    5. With regard to the effects of nitrites/nitrates on the microbiological safety of meat products, the ANS Panel noted that this had been addressed in the Opinion of EFSA Scientific Panel on Biological Hazards of 26 November 2003.
    6. Finally, the ANS Panel concluded, in line with what had been concluded by the SCF in 1995, that exposure to preformed nitrosamines in food should be minimised by appropriate technological practices, such as lowering the levels of nitrate and nitrite added to foods to the minimum required to achieve the necessary preservative effect and to ensure microbiological safety.
    7. In its Opinion adopted on 11 March 2010 [18], the EFSA Panel on Food Additives and Nutrient Sources added to Foods (ANS Panel) concluded that the data provided by the Danish authorities do not provide a basis to revise the ‘acceptable daily intake’ (ADI) of 0,07 mg/kg bw/day for nitrite, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 2002. It also noted that this ADI might be exceeded by children.
    8. In its Opinion adopted on 11 March 2010 [18], the EFSA Panel on Food Additives and Nutrient Sources added to Foods (ANS Panel) concluded that the data provided by the Danish authorities do not provide a basis to revise the ‘acceptable daily intake’ (ADI) of 0,07 mg/kg bw/day for nitrite, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 2002.
    9. With regard to the effects of nitrites/nitrates on the microbiological safety of meat products, the ANS Panel noted that this had been addressed in the Opinion of EFSA Scientific Panel on Biological Hazards of 26 November 2003. In that Opinion, it was stated that several factors contribute to the safety of meat products (cooking process, salt/concentration, water activity etc. and that the ingoing amount of nitrites is important for microbiological safety, which is why ingoing amounts should be controlled (rather than the residual amount).