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Toxicological Studies in Assessing Novel Food Safety

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Novel Foods in the European Union

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

Food industry innovations are recognised as fundamental for satisfying consumers’ expectations, for obeying regulations, reducing environmental impact, and improving nutritional quality. From the other viewpoint, innovation should always take into account the enhancement of a high food safety level for consumer protection. Novel foods pose a challenge to risk managers in the European Union and other countries. With exclusive relation to the European Union, these products should carefully fulfil the criteria laid down by the new Regulation (EU) No 2015/2283, demonstrating they do not pose safety risks. This Regulation increases the efficiency of the authorisation procedure, also assigning, upon request by the European Commission, the scientific assessment of novel foods to the European Food Safety Authority. This chapter concerns the state of the art of toxicological studies in assessing novel food safety, an extremely important pillar when speaking of food safety on the one hand, and the commercial introduction of new products on the other side. The description of the toxicological approach to the problem on different levels is given, depending on the particular analysis factor.

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Abbreviations

EFSA ANS:

EFSA panel on food additives and nutrient sources added to food

EFSA:

European Food Safety Authority

EU:

European Union

FAO:

Food and Agriculture Organization of the United Nations

FSAI:

Food Safety Authority of Ireland

WHO:

World Health Organization

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Acknowledgements

The authors are also grateful to Mrs. A. Smirnova for assistance with research, and for her keen eye in the evaluation and revision of this work.

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Authors and Affiliations

  1. Lex Alimentaria Studio Legale Associato, Milano, Italy

    Daniele Pisanello

  2. Enbiotech S.r.l., Palermo, Italy

    Giorgia Caruso

Authors
  1. Daniele Pisanello
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  2. Giorgia Caruso
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Pisanello, D., Caruso, G. (2018). Toxicological Studies in Assessing Novel Food Safety. In: Novel Foods in the European Union. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-93620-8_2

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