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
Measurement Methods to Detect, Characterize, and Quantify Engineered Nanomaterials in Foods
Comprehensive Reviews in Food Science and Food Safety, 2014
Measurement Methods to Evaluate Engineered Nanomaterial Release From Food Contact Materials
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 project of the Intl. Life Science Inst. Center for Risk Science Innovation and Application to identify, evaluate, and develop methods that are needed to confidently detect, characterize, and quantify intentionally produced engineered nanomaterials (ENMs) released from food along the alimentary tract.
Methods to Evaluate Uptake of Engineered Nanomaterials by the Alimentary Tract
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 project of the International Life Science Institute Center for Risk Science Innovation and Application to identify, evaluate, and develop methods that are needed to confidently detect, characterize, and quantify intentionally produced engineered nanomaterials (ENMs) released from food along the alimentary tract.
Read more about Methods to Evaluate Uptake of Engineered Nanomaterials by the Alimentary Tract
Dietary Acrylamide and Human Cancer: A Systematic Review of Literature
Nutrition and Cancer, 2014
This is a publication of the work of the 2010 Food and Chemical Safety Committee Summer Fellow.
Read more about Dietary Acrylamide and Human Cancer: A Systematic Review of Literature
Measurement of Nanomaterials in Foods: Integrative Consideration of Challenges and Future Prospects
ACS Nano, 2014
To improve understanding of risk and benefit, analytical methods are needed to identify what materials, new or traditional, are “nanorelevant” with respect to biological interaction and/or uptake during alimentary tract transit.
Events
2016
No results.