The Committee on Food and Chemical Safety promotes a science-based determination of the chemical safety of foods to support the advancement of public health.
How this committee operates:
The Food and Chemical Safety Committee focuses on many different issues related to the safety of the food supply. To deliver output and impact, the committee works in subgroups focused on specific areas of food and chemical safety. Explore the work of the Committees below.
Areas of Work
Food allergies affect a significant number of children and adults in the US and globally. Potential exposure to food allergens is currently communicated using ambiguous, unhelpful statements such as “may contain” or “packaged in a facility that also processes”. The committee supported the first study of its kind to model peanut allergen dose-responses based on US clinical tests and estimate thresholds of peanut protein that trigger an adverse reaction. The use of allergen response thresholds has the potential to significantly improve food labeling with measurable benefits to allergic individuals (read the project description here and the publication here).
The Committee was a co-sponsor of the National Academies of Sciences, Engineering, and Medicine (NASEM) report Finding a Path to Safety in Food Allergy.
COMMITTEE MEMBERS
Abbott Nutrition
ADM
Cargill, Incorporated
Campbell Soup
Conagra Brands
General Mills, Inc.
The Hershey Company
International Flavors & Fragrances, Inc.
Keurig Dr Pepper
Kraft Heinz Company
Mondelēz International
ACADEMIC ADVISOR
Norbert Kaminski, PhD, Michigan State University
GOVERNMENT LIAISONS
Suzanne Fitzpatrick, PhD, DABT
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
Randolph Duverna, PhD
U.S. Department of Agriculture
Food Safety & Inspection Service Office of Public Health Service
Katie Weyrauch
U.S Department of Agriculture
Food Safety and Inspection Service
Louis D'Amico, PhD
U.S. Environmental Protection Agency Office of Research and Development
Projects Supported by the Committee:
Publications
Journal Articles
Risk Assessment of Dietary Deoxynivalenol Exposure in Wheat Products Worldwide: Are New Codex DON Guidelines Adequately Protective?
Trends in Food Science & Technology, 2019
Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials: Workshop Proceedings
Regulatory Toxicology and Pharmacology, 2018
This scientific workshop was convened to bring together scientists from government, academia, and industry to discuss the state of the science regarding the safety of food packaging.
Curation of Food-Relevant Chemicals in ToxCast
Food and Chemical Toxicology, 2017
Manual curation of food-relevant chemicals in ToxCast was conducted
Read more about Curation of Food-Relevant Chemicals in ToxCast
Considerations when using longitudinal cohort studies to assess dietary exposure to inorganic arsenic and chronic health outcomes
Food and Chemical Toxicology, 2016
The primary limiting factor in longitudinal studies is incomplete data on inorganic arsenic levels in foods combined with the aggregation of consumption of foods with varying arsenic levels into a single category, resulting in exposure misclassification.
Inorganic arsenic: A non-genotoxic carcinogen
Journal of Environmental Sciences, 2016
The data strongly supports a non-linear dose response for the effects of inorganic arsenic. In various in vitro and in vivo models and in human epidemiology studies there appears to be a threshold for biological responses, including cancer.
Read more about Inorganic arsenic: A non-genotoxic carcinogen
Events
2013
No results.