Chemicals in food
The International Programme on Chemical Safety (IPCS) has a range of activities to evaluate the safety of food components, toxic natural constituents and contaminants as well as food additives and residues of pesticides and veterinary drugs.
These activities include providing the secretariats and scientific advice to the Joint Expert Committee on Food Additives (JECFA) and the Joint Meeting on Pesticide Residues (JMPR) and carrying out international risk assessments of chemicals of concern such as acrylamide, produced as a by-product of food processing and cooking
For the assessment of chemicals in food, as with other chemicals assessment work, the development, harmonization and use of internationally accepted, scientifically sound and transparent principles and methods is vitally important.
JECFA and JMPR are organized jointly by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) and their work is used by Codex Alimentarius as well as Member States to develop international food standards and to propose international food safety guidelines.
JECFA/JMPR
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Joint FAO/WHO Expert Committee on Food Additives (JECFA)
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Joint FAO/WHO Meeting on Pesticide Residues (JMPR)
Specific chemical reviews
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Acrylamide
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Semicarbazide
METHODOLOGY DEVELOPMENT
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Project to update the principles and methods for the assessment of chemicals in food
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Principles for Modelling Dose-Response for the Risk Assessment of Chemicals
Further information
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What types of chemicals are found in food?
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Related Websites
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