Impact of Functionality on Safety Risk Assessment
The functionality of a food/food ingredient may affect both the hazard characterization and the consumer exposure to the food/food product. The amount, frequency of intake, and pattern of exposure may be altered compared with that historically observed for similar foods, or the functional food may be delivered using a novel product type. These aspects must all be considered as they may impact upon the safety risk assessment.
KeywordsFunctional Food Fermented Milk Reproductive Toxicity Receptor Binding Assay Fermented Milk Product
References and Further Reading
- Chen Y, Liu W, Xue J, Yang J, Chen X, Shao Y, Kwok LY, Bilige M, Mang L, Zhang H (2014b) Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9. J Dairy Sci 97(11):6680–6692CrossRefPubMedGoogle Scholar
- Tallon (2009) Probiotics success strategies in food and drinks novel applications, future R&D and consumer engagement. Business Insights. http://www.globalbusinessinsights.com/content/rbig0011t.pdf