Toxicological Aspects of Food Safety

Abstract

In this field of toxicology the main emphasis is placed on establishing the safety of the food more than on specific studies of toxic effects. Studies on potential long-term effects are of particular importance. The three important items in relation to food toxicology are: natural food components, food additives and food contaminants. In this latter area further compounds as mycotoxins and monomers from food packaging materials also merit considerations.

The symposium will include discussion of pharmacokinetic and metabolic studies and the significance of induction phenomena. In relation to the lecture on mutagenicity and carcinogenicity some considerations will be given to screening methods. A short account will be given of the toxicological principles used as a basis for the estimation of an Acceptable Daily Intake for Man (ADI).

The problems related to interaction between compounds (drugs, food additives and contaminants) and their interaction with diet are important and need consideration. In studies in relation to food safety one will continue to depend on the now employed toxicological methods. However, in our aspirations to achieve improved and longer lasting predictions there is a need to establish a more basic understanding of the effect of food chemicals on the mammalian organism and of the effect of the organism on the chemicals.