FOOD AND WATER SAFETY 2016 SNAPSHOT
Food Packaging: Innovation and Safety
ILSI Europe organized its 6th international symposium on quality and safety of food packaging. Its focus was on innovation of renewable and recycled materials and “intelligent packaging” involving technology to sensor and measure product attributes and shipping environments.
More information: ILSI Europe Packaging Materials Task Force
ILSI North America held a food packaging workshop at which scientists from the US Food and Drug Administration presented on analytic methods for evaluating food contact materials, contaminant residues, and other topics. The event has led to the formation of a packaging subcommittee.
More information: ILSI North America Food and Chemical Safety Committee
Microbial Risk Assessment Training in Africa
The Food and Agriculture Organization (FAO) and ILSI South Africa partnered for the second time on microbial risk assessment training for government risk assessors. Held in Rwanda, 13 East and Central African countries participated. The program was expanded and enhanced from the first FAO-ILSI training held in 2015 in Namibia. Plans for a third training are being made – this time in West Africa.
For more information, contact ILSI South Africa: email@example.com
Good Food Laboratory Practices
ILSI-India conducted an important capacity building activity in partnership with the Food Safety and Standards Authority of India (FSSAI) and the Export Inspection Council. This a “model program” and will be replicated by FSSAI in future government training.
For more information, contact ILSI-India: firstname.lastname@example.org
Defining “Tolerable Risk”
An ILSI Europe expert group will gather together relevant stakeholders to consider and define what constitutes of allergic reactions to food attributable to unintended allergen presence, and to discuss the use of precautionary allergen labeling.
For more information: ILSI Europe Food Allergen Task Force
COMPARE Database for Protein Allergenicity
HESI and the US Food and Drug Administration / University of Maryland Joint Institute for Food Safety and Applied Nutrition collaborated on the development of the COMprehensive Protein Allergen Resource (COMPARE) database; a new, publicly available source for the identification of protein sequences with known or putative allergens:
Contact HESI for more information: email@example.com
Food Safety Systems
ILSI Taiwan and the Taiwanese National Health Research Institutes are partnering on a multi-year project to identify technical and scientific gaps and update the risk assessment and risk management process of the food supply.
Contact ILSI Taiwan for more information: firstname.lastname@example.org
Food Science and Food Technology for Safe, Nutritious Foods
ILSI North Andean organized a symposium on the role of food science and technology in ensuring safe, nutritious foods. Speakers from Brazil; Colombia; Costa Rica; Mexico; and elsewhere provided perspectives on topics such as how food technology helps prevent food-borne illness and contributes to sustainability by improving shelf life and reducing waste.
More information and copies of presentations (in Spanish) are available here: la ciencia y tecnología de alimentos
Asian Food and Nutrition Safety Conference
For more than 25 years, ILSI Southeast Asia Region has been organizing its pioneering Asian Food and Nutrition Safety Conference series. In 2016, the 7th edition of the conference with theme “Advancing Food Safety in the ASEAN Community” was organized in collaboration with the International Association for Food Protection and the Malaysia Ministry of Health.
Information and copies of presentations are available here: Food Safety in the ASEAN Community
HESI held the “Concepts, Tools, and Strategies for Effluent Testing” workshop to review current state of the science in effluent testing with a goal to identify novel approaches to reduce the environmental impacts of effluents.
Contact HESI for more information: email@example.com
ILSI’s food safety programs contribute to better prevention, detection, and response to intentional and unintentional contamination of the food supply.
The “farm to fork” production and delivery of food is an enormous and complex system. Millions of people worldwide contribute to supplying raw materials; processing; packing, and storing, and shipping; and preparing meals. Different regulatory and quality assurance policies from country-to-country can create uncertainty in ingredient safety. At each step of the process, there is the potential for chemical, microbial, and viral contamination.
How ILSI’s Work on Food Safety Makes A Difference
ILSI South Africa and the Food and Agriculture Organization of the United Nations (FAO) are partnering on ground-breaking microbial food safety training in southern Africa and together are improving the safety of millions of people.
ILSI Europe’s two decades of work on application of the Threshold of Toxicological Concern to the food supply has led to recognition of the concept by governments and health agencies.
ILSI North America has funded over 3 million USD in original research on microbial food safety: Committee on Food Microbiology
In the 1970s, the US Food and Drug Administration lacked data on caffeine as a food and beverage ingredient to guarantee its continued status as Generally Recognized as Safe (GRAS). ILSI research helped demonstrate caffeine’s safety. Case Study