IFT Publishes Expert Report on Making Decisions About the Risks of Chemicals in Foods with Limited Scientific Information

July 17, 2009

By Ricardo Carvajal

The Institute of Food Technologists (“IFT”) has published an expert report that addresses the challenge of responding to food contamination events in the face of limited scientific information.  The report describes the U.S. legal framework that governs substances intentionally or inadvertently added to food, relevant standards and guidance of the Codex Alimentarius Commission, applicable European Union food law and policy (including application of the precautionary principle), and the conduct of risk analysis.  The report proposes a “threshold of toxicological concern” approach to managing low levels of chemicals, and addresses in detail the need for evaluation of both risks and benefits.  Hyman, Phelps & McNamara’s Diane McColl was a member of the Expert Committee that prepared the report.  The report was funded by the IFT Foundation.

Categories: Foods