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At least 37 records · Page 2Linked to original sources
PubMed1978

Food irradiation in practice, present status in the Netherlands.

When an irradiated human food item is considered to be feasible for commercialization, two obstacles are still to be taken: governmental approval and consumer acceptance. The present Dutch situation is compared to recent developments towards approval of the technique by international authorities. The effect of this approval and of the remaining problems with respect to consumer acceptance on the Dutch market for food items is discussed. Three commodities are used as examples to demonstrate the present Dutch situation.

Consumer Behavior↗
PubMed1978

Drug residues in animal tissues and their regulatory significance--the Canadian point of view.

Today it is almost impossible to produce food of animal origin which is free from traces of drugs or chemicals. In Canada the problem of drug residues is controlled by a method of assessment of human safety which involves many factors. The toxicity of the drug in laboratory animals or, if possible, in man, is established and a no-effect dose is then estimated. These studies require oral administration of the drug and include acute, subacute, and teratogenicity studies. Depending on these results, chronic reproductive or carcinogenicity studies may be required before a no-effect dose can be estimated. Residue studies must encompass data on metabolism, pharmacokinetics, and depletion studies in edible tissues and for products such as milk and eggs. For veterinary drug residues, we must consider the target food animal with its particular metabolism, tissue disposition, and excretion patterns. The analytical method for residue detection must be acceptable and its sensitivity limits suitable for the drug and its major metabolites.

Animals↗
PubMed1978

Veterinary public health activities aimed at prevention of intoxications by chemical residues in foods of animal origin. Suggestions for inspection programmes.

Practically all today's raw agricultural products have been treated or exposed to one or more agricultural chemicals or veterinary products, in order to increase food production. A tremendous amount of work has been done by veterinarians in coping with diseases and health risks due to microorganisms, parasites and other agents of biological origin. There is no doubt that veterinary services, research and educational institutions have a long and successful tradition also in dealing with problems of chemicals associated with animal and food production, processing, transportation, storage and distribution. Due to the increasing quantity and large numbers of chemicals now used in animal production and related fields, it has however become indispensable to broaden and intensify the education and training of veterinarians, as well as to ensure their participation in all sectors of this field. Veterinarians should be fully involved in the surveillance, prevention and control of intoxications by chemical residues. They are well qualified to do this. They are working continuously in the areas where exposure to animals and food may occur, possess adequate knowledge of the routes of entry of such chemicals into food chains, the fate of their residues, the health hazards involved, as well as of the toxicology, pathology, pathophysiology, and food hygiene and technology. Residues present an enormous challenge for surveillance, prevention and control in agriculture, food processing and related activities.

Animals↗
PubMed1979

Food safety and public health: interaction of science and law in the federal regulatory process.

The programs of the Food and Drug Administration (FDA), which operates under a broad mandate of regulatory authority provided by the Congress in the form of the Food, Drug, and Cosmetic Act, demonstrate the way in which science and law interact to protect public health through the regulatory process. In particular, sections 402, 406, and 409 of the Act provide the means for regulating both new and old food products approved for use by the petition process as well as foods which present a potential hazard because of environmental accidents which result in residues of undesirable or dangerous chemical substances. The episodes of foods contaminated with polychlorinated biphenyls (PCBs) or polybrominated biphenyls (PBBs), and the manner in which action levels or guidelines were developed to regulate the allowable levels of these chemicals in foods, describe the pragmatic way in which FDA protects public health by restricting the allowable levels of chemical substances in foods.

Carcinogens, Environmental↗
PubMedDate not supplied

Food additives intake.

The role of intake studies in the safety assurance process is discussed with reference to food preservatives and related to the variations in the authorizations for use.

Food↗
PubMedDate not supplied

The regulation of preservatives in the European Community.

Community regulation of preservatives is based on Council Directive 64/54/EEC of 5 November 1963, which defined 'preservatives' and established an exclusive approved list which Member States could permit. In some instances the Directive set limits on conditions of use and general purity criteria; specific purity criteria were established in a second Directive 65/66/EEC. The base Directive has been amended twenty-four times and that relating to purity criteria three times. The approved list has two parts, listing separately substances whose primary function is preservative and those whose primary function is other than preservative but which have a secondary preservative effect. Separate labelling laws require that the presence of additives, including preservatives, be declared. Permitted preservatives must be safe and technologically effective. Safety evaluation is carried out by the Scientific Committee for Food; technological effectiveness is assessed by experts from governments of Member States, food and chemical industry and the Commission. In future, preservatives will be encompassed by the general additives 'Framework Directive' which addresses areas including: exclusive permitted lists; lists of foodstuffs to which and conditions under which additives may be used; purity criteria; methods of analysis and sampling procedures. The Framework Directive also specifies criteria to be satisfied before an additive may be approved including guidance on what constitutes 'need', appropriate safety evaluation (and re-evaluation as necessary). Agreed conditions of use will need to ensure that ADIs are not compromised; where these are sufficiently high, the concept of 'quantum satis' might be applied whereas low ADIs may necessitate limitations on number of uses and levels of addition.

Europe↗
PubMed1978

Food choice and the US dietary goals.

Nobody has a completely free choice of food, but we may be so used to the limits of our choice that we are not aware of them. The purpose of this paper is to review proposals which have been put to the US Government and which, if followed through, would change the boundaries of food choice. To begin with, therefore, the framework of food choice is briefly considered. The paper falls into three parts: a general discussion on food choice, a review of the US proposals, and a discussion of their implications.

Aged↗