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
Z to A
No results.
Events
2020
IAFP 2020 Annual Meeting
October 26, 2020 – October 28, 2020
Virtual, USA
IAFNS Virtual Symposium on Risk Assessment of PFAS in Food
September 2, 2020
Virtual, Symposium
IAFNS is pleased to announce the second session in the symposium “Identifying Science Gaps for Risk Assessment of Per- and Polyfluoroalkyl Substances (PFAS) in Food”. This session will address risk characterization with a focus on exposure routes and toxicology, and will build on the first session on PFAS Analytical Methodology which was held June 23rd.
Read more about IAFNS Virtual Symposium on Risk Assessment of PFAS in Food
Virtual Symposium: Science Gaps for Risk Assessment of PFAS in Food
June 23, 2020
Washington, DC, USA
This IAFNS virtual symposium aims to inform risk assessment of per- and polyfluoroalkyl substances (PFAS) in foods and ingredients. The symposium will address analytical methods for PFAS in environmental and food sources, exposure routes from foods, known toxicity mechanisms and knowledge gaps.
Read more about Virtual Symposium: Science Gaps for Risk Assessment of PFAS in Food