Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food
| Autor: | Jeanne M. Davidsen, Stephen S. Hecht, Samuel M. Cohen, Gerhard Eisenbrand, Ivonne M.C.M. Rietjens, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Sean V. Taylor, Christie L. Harman |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Complex mixtures Food Safety Computer science Botanicals Toxicology 03 medical and health sciences 0404 agricultural biotechnology Chemical mixtures GRAS Toxicity Tests Generally recognized as safe Food Industry Humans Flavor Toxicologie VLAG Flavoring 04 agricultural and veterinary sciences General Medicine 040401 food science United States Flavoring Agents 030104 developmental biology Risk analysis (engineering) Food Threshold of toxicological concern 0908 Food Sciences Food Science |
| Zdroj: | Food and Chemical Toxicology, 113, 171-178 Food and Chemical Toxicology 113 (2018) |
| ISSN: | 0278-6915 |
| Popis: | An effective and thorough approach for the safety evaluation of natural flavor complexes (NFCs) was published in 2005 by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). An updated procedure is provided here, which maintains the essential concepts of the use of the congeneric group approach and the reliance on the Threshold of Toxicological Concern (TTC) concept. The updated procedure emphasizes more rigorous considerations of unidentified constituents and the genotoxic potential of constituents. The update of the previously established procedure is the first step in a multi-year project to conduct safety re-evaluations for more than 250 NFCs that have uses that are currently considered Generally Recognized as Safe (GRAS) by the FEMA Expert Panel. In addition, this procedure can be more generally employed in the safety evaluation of NFCs. |
| Databáze: | OpenAIRE |
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