建立这一制度的目的是防止在食品的总体营养价值上误导消费者。 世界卫生组织也正在这一领域开展工作，希望制定供许多国家采用的国际营养素标准。
The system is designed to keep consumers from being misled as to the product’s overall nutritional value.
ERRC的研究成果已经促使联邦立法机构制定标准，以确保比如水果，蔬菜，果汁，肉和肉类替代品等辐射食品的安全和质量。
ERRC research findings have enabled federal regulatory agencies to establish standards to ensure safety and quality of irradiated products like fruit, vegetables, juice, meat, and meat substitutes.
粮农组织通过食品法典参与了肉及肉类产品标准和行为守则的制定工作。
FAO is also involved, through the Codex Alimentarius, in the development meat and meat products standards and codes of practice.
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