Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority

Ververis, Ermolaos; Ackerl, Reinhard; Azzollini, D.; Colombo, Paolo; Sesmaisons, Agnès de; Dumas, Céline; Fernandez‐Dumont, Antonio; Costa, Lucien Ferreira da; Germini, Andrea; Goumperis, Tilemachos; Kouloura, Eirini; Matijević, Leonard; Precup, Gabriela; Roldán‐Torres, Ruth; Rossi, Annamaria; Švejstil, Roman; Turla, Emanuela; Gelbmann, Wolfgang

doi:10.1016/j.foodres.2020.109515

Cited by 59 publications

(21 citation statements)

References 45 publications

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“…In Europe, these new protein sources need to undergo a submission process at part of the 'Novel Food' regulation (Regulation (EU) 2015/2283) (EFSA, 2021f), which demands a safety assessment prior to marketing. For this, information is needed on the food composition and nutritional value, the levels of possible chemical and microbial contaminants, the consumption of these proteins, as well as the toxicological properties and the potential allergenicity of the proteins; in specific cases a dietary exposure assessment is carried out based on the expected use and consumption levels (Ververis et al, 2020).…”

Section: Changes In Food Consumption or Food Compositionmentioning

confidence: 99%

A vision on the ‘foodture’ role of dietary exposure sciences in the interplay between food safety and nutrition

Jeddi

Boon

Cubadda

et al. 2022

Trends in Food Science & Technology

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Section: Changes In Food Consumption or Food Compositionmentioning

confidence: 99%

A vision on the ‘foodture’ role of dietary exposure sciences in the interplay between food safety and nutrition

Jeddi

Boon

Cubadda

et al. 2022

Trends in Food Science & Technology

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“…The food industry is constantly looking for new products and solutions, following customer expectations. One of the trends that has been observed for several years on the Polish and global market is introduction to the market [1]. The answer to this trend is the development of new production technologies that result in unique product features without the need to increase selling price of the products.…”

Section: Global Market Contextmentioning

confidence: 99%

Influence of microwave treatment on quality parameters of snacks food. Impact issuees

et al. 2020

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The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel food in the form of “on the go” healthy snacks. Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.

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“…This not only challenges the quality and safety supervision of poultry products, but also seriously affects people’s consumer confidence in poultry products. Accordingly, people apply risk evaluation to evaluate the safety of food [ 18 ]. Food risk evaluation experts from the Codex Alimentarius Commission (CAC) and the World Health Organization (WHO) constructed the International Food Safety indices (IFS) as an evaluation method of food safety risk by using the quantitative relationship between the actual and safe intake of hazardous substances [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Risk Analysis of 24 Residual Antibiotics in Poultry Eggs in Shandong, China (2018–2020)

Chen

Yin

et al. 2022

Veterinary Sciences

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Although antibiotics have played a certain positive role in the prevention and treatment of poultry diseases, as well as the promotion of poultry growth, some farmers use antibiotics in an incorrect way in the breeding process, resulting in antibiotic residues in poultry tissues, organs and edible products. Residual antibiotics enter the human body through the food chain and accumulate, which not only causes poisoning and allergic reactions, but also drug resistance of pathogenic microorganisms, thus endangering the health of consumers. In this investigation, the residues of 24 antibiotics, including fluoroquinolones, sulfonamides, macrolides, tetracyclines, antivirals, lincomycin and florfenicol, were analyzed in 1211 poultry egg samples in Shandong, China, from 2018 to 2020. Then, based on the per capita intake of poultry eggs recommended in the dietary guidelines of Chinese residents, the maximum residue limit of veterinary drugs specified in Chinese regulations and the average weight of males and females aged 18 and over in 2020, the risk of residual antibiotics was evaluated by International Food Safety indices (IFS). The detection results showed that 104 of 1211 samples were detected with antibiotic residues, with a detection rate of 8.58%. Among them, the main residues were enrofloxacin, sulfonamides and florfenicol. The IFS calculation results showed that the IFS of residual antibiotics ranged from 1.44 × 10−7 to 0.102. Therefore, although enrofloxacin, sarafloxacin, danofloxacin, sulfonamides, tilmicosin, doxycycline, florfenicol, which are banned during egg laying, were detected in poultry eggs in Shandong, these residues did not pose a threat to the health of Chinese adult consumers, according to the daily dietary habits of Chinese people. However, it is strongly suggested that Shandong should strengthen the monitoring of antibiotic use during egg laying.

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Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority

Cited by 59 publications

References 45 publications

A vision on the ‘foodture’ role of dietary exposure sciences in the interplay between food safety and nutrition

A vision on the ‘foodture’ role of dietary exposure sciences in the interplay between food safety and nutrition

Influence of microwave treatment on quality parameters of snacks food. Impact issuees

Risk Analysis of 24 Residual Antibiotics in Poultry Eggs in Shandong, China (2018–2020)

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