Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food.

Cohen SM, Eisenbrand G, Fukushima S, Gooderham NJ, Guengerich FP, Hecht SS, Rietjens IMCM, Davidsen JM, Harman CL, Taylor SV
Food Chem Toxicol. 2018 113: 171-178

PMID: 29355624 · DOI:10.1016/j.fct.2018.01.021

An effective and thorough approach for the safety evaluation of natural flavor complexes (NFCs) was published in 2005 by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). An updated procedure is provided here, which maintains the essential concepts of the use of the congeneric group approach and the reliance on the threshold of toxicological concern (TTC) concept. The updated procedure emphasizes more rigorous considerations of unidentified constituents and the genotoxic potential of constituents. The update of the previously established procedure is the first step in a multi-year project to conduct safety re-evaluations for more than 250 NFCs that have uses that are currently considered Generally Recognized as Safe (GRAS) by the FEMA Expert Panel. In addition, this procedure can be more generally employed in the safety evaluation of NFCs.

Copyright © 2018 The Author(s). Published by Elsevier Ltd.. All rights reserved.

MeSH Terms (6)

Flavoring Agents Food Industry Food Safety Humans Toxicity Tests United States

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