Safety and Regulation
Acceptable Daily Intake (ADI) levels and tolerable concentrations of contaminants in individual foods are determined on the basis of the "No Observed Adverse Effect Level" (NOAEL) in animal experiments, by using a safety factor (usually 100). The maximum concentrations of contaminants allowed by legislation are often well below toxicological tolerance levels, because such levels can often be reasonably achieved by using good agricultural and manufacturing practices.
Regulatory officials, in order to combat the dangers associated with foodborne viruses, are pursuing various possible measures.
- The EFSA published a report in 2011 on “scientific opinion regarding an update of the present knowledge on the occurrence and control of foodborne viruses”.
- This year, an expert working group created by the European Committee for Standardization (CEN), is expected to publish a standard method for the detection of norovirus and hepatitis A virus in food.
- The CODEX Committee on Food Hygiene (CCFH) is also working on a guideline which is now ready for final adoption.
- European Commission Regulation (EC) No 2073/2005 of 15 November 2005 indicates that “foodstuffs should not contain micro-organisms or their toxins or metabolites in quantities that present an unacceptable risk for human health”, underlining that methods are required for foodborne virus detection.
Read more about this topic: Food Contaminant
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