Newly published list evaluates food contact chemicals for human health risks
The Food Packaging Forum (FPF) has unveiled the Food Contact Chemicals Priority (FCCprio) List, a significant advancement in identifying and prioritizing food contact chemicals (FCCs) based on their potential hazards to huma [...]
New study reveals widespread presence of plastic-related additives in food
A recent study conducted by the Institute of Environmental Assessment and Water Research (IDAEA-CSIC) has found plastic-related additives in 85% of the 109 food products analyzed, reflecting a significant concern regarding foo [...]
Measurement of arsenic in food: New method developed by ANSES
A new method developed by ANSES’s Laboratory for Food Safety promises to revolutionize the measurement of arsenic levels in various food items, improving the assessment of consumer exposure and associated health risks. This innovativ [...]
New review highlights dangers of titanium dioxide in food products
Recent peer-reviewed research has once again focused attention on the food additive titanium dioxide, indicating that its toxic effects might be more significant than previously recognized. The study emphasizes the potential dangers p [...]
Alarming rise of TFA contamination in European wine
A new report from the Pesticide Action Network (PAN Europe) has revealed a concerning increase in trifluoroacetic acid (TFA), a so-called "forever chemical," in European wines. The study, titled Message from the Bottle – The Rapid Rise of TFA [...]
Review on food contamination risks calls for global cooperation
A recent review has assessed the various types of food contaminants (biological, chemical, and physical) and the underlying factors contributing to food safety risks. Conducted by researchers from the universities of Birmingham, Bedfords [...]
Precautionary Allergen Labelling (PAL) - eHandbook
“Education of consumers, healthcare providers, food business operators, risk assessors and risk managers is critical to PAL management” (FAO/WHO 2021) Introduction What is PA [...]
Risk assessment of exposure to acrylamide using human biomonitoring studies: a complementary tool to environmental monitoring
Nowadays, we are exposed to thousands of chemicals in our daily lifes by many pathways of exposure, for example, by ingestion of food and water, inhalation of air and dust, de [...]
Acrylamide mitigation methods at the factory level
How to apply and adjust processes to achieve levels of acrylamide as low as reasonably achievable below the benchmark level. Cooking is an ancient practice that improves organoleptic properties of foods, nutrient bioavailability, [...]
