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
A Risk-Based Strategy for Evaluating Mitigation Options for Process-Formed Compounds in Food: Workshop Proceedings
International Journal of Toxicology, 2016
Evaluation of Food-Relevant Chemicals in the ToxCast High-Throughput Screening Program
Food and Chemical Toxicology, 2016
The landscape of the food-relevant chemical universe was evaluated using cheminformatics, and subsequently the bioactivity of food-relevant chemicals across the publicly available ToxCast highthroughput screening program was assessed.
Partitioning of Dietary Metal Intake—A Metal Dietary Exposure Screening Tool
Risk Analysis, 2014
Detection of heavy metals at trace or higher levels in foods and food ingredients is not unexpected given the widespread unavoidable presence of several metals in nature, coupled with advancement in analytical methods and lowering limits of detection. To assist risk managers with a rapid risk assessment when facing these situations, a metal dietary exposure screening tool (MDEST) was developed.
Read more about Partitioning of Dietary Metal Intake—A Metal Dietary Exposure Screening Tool
Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake From the Gastrointestinal Tract
Comprehensive Reviews in Food Science and Food Safety, 2014
The NanoRelease Food Additive project developed a catalog to identify potential engineered nanomaterials (ENMs) used as ingredients, using various food-related databases.
Measurement Methods for the Oral Uptake of Engineered Nanomaterials from Human Dietary Sources: Summary and Outlook
Comprehensive Reviews in Food Science and Food Safety, 2014
This article is one of a series of 4 that report on a task of the NanoRelease Food Additive (NRFA) project of the International Life Science Institute Center for Risk Science Innovation and Application.
Events
2010
No results.