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new iso standard gauges nano-toxicity risks
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new guidelines from the international organisation for standardization (iso) have been published in a bid to help key industry players assess the possible risks presented by the burgeoning growth of nano-based products. the swiss body said the speedy growth of nanotechnology in the food, cosmetics, it and medical sectors has led to increasing concern from researchers, manufacturers, regulators and consumers over their potential impact on the environment and on workers exposed to them. nanotechnology refers to controlling matter at an atomic or molecular scale measured in nanometers, or millionths of millimeters. in the food industry, the technology could have a variety of uses including detecting bacteria in packaging, nano-coating processing equipment to stay cleaner for longer or producing stronger flavours and colourings. inhalation toxicity while huge potential gains are driving burgeoning investment, the technology itself s relatively new and scientists still have much to learn about nanoparticles . the iso said its new standard is designed further that understanding and in particular help support inhalation toxicity testing of nanoparticles. “with the rapid expansion of nanotechnology applications comes a growing risk of exposure to potentially toxic substances, especially for workers in nanotechnology-based industries,” said dr peter hatto, chair of the standard committee. “ moreover, if airborne nanoparticles were liberated from products, the general public could also be affected. ensuring the safety of these particles is therefore paramount for the well-being of workers and consumers.” the new standard, iso 10808:2010, nanotechnologies – characterization of nanoparticles in inhalation exposure chambers for inhalation toxicity testing - helps ensure that the results of analysis used to establish inhalation toxicity of airborne nanoparticles are reliable and harmonized worldwide. non-traditional methods dr hatto added that to test inhalation toxicity it had been necessary to monitor concentration, size and size-distribution of nanoscale particles in an inhalation chamber. “traditional methods used in other areas are considered insufficient for testing nanoparticles since parameters specific to them like particle surface area or number, might be crucial determinants of toxicity,” he said. “ iso 10808 takes into account the particular characteristics and potential risks of nanoparticles, and is thus an important asset to the industry.” the techniques used include differential mobility analysing system (dmas), for determining particle number, size, size-distribution, surface area and estimated mass dose, as well as morphological examination using transmission electron microscopy (tem) or scanning electron microscopy (sem) equipped with an energy dispersive x-ray analyser (edxa) for chemical composition. earlier this month, the european food safety authority published its first ever risk assessment guidance on the use of nanotechnology in food http://www.foodproductiondaily.com/quality-safety/efsa-publishes-draft-guidance-on-nano-risk-assessment costing chf 92 (€71), iso 10808:2010 is available from the iso central secretariat or national member institutes.
Source :foodqualitynews.com
Date :
31
January
2011
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the food standards agency in wales seeks comments on the the food (jelly mini-cups) (emergency control) (wales) (revocation) regulations 2011. the statutory instrument is intended to revoke the food (jelly mini-cups) (emergency control) (wales) regulations 2009 to take account of the repeal of eu emergency decision 2004/374/ec, which the 2009 regulations implemented.
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the food standards agency is reminding people to follow some simple safety steps this christmas when preparing their turkeys, to help keep the festive period free from the misery of food poisoning. many people aren’t used to cooking such large meal, so remembering and sticking to the basic rules should mean food poisoning is one less thing to worry about over christmas. if you buy a frozen turkey make sure it’s completely thawed before you cook it by checking there are no ice crystals in the cavity.
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food standards australia new zealand (fsanz) this week released details of proposed changes to the food standards code and invited comment from interested organisations and individuals. among the changes under consideration are the approval of a gm corn, steviol as a high intensity sweetener, and food for special medical purposes. anyone can apply to amend the food standards code. fsanz assesses the safety of any new food, substance or food production technology and conducts a regulatory impact analysis to ensure that the change results in net benefits to the community.
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the food standards agency is consulting on its revised strategic plan for 2010–2015. the five-year plan, first published in december 2009, sets the agency’s strategic direction and priorities, and describes the outcomes the agency aims to deliver to safeguard public health at all stages of the food chain. the consultation can be found at the link below.
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popular instant noodle brand mi goreng is being investigated by food standards australia new zealand, after some of the company’s products were pulled from taiwanese shelves last month, having being found to contain more than the legal maximum quantity of two preservatives. fsanz will test the noodles, manufactured by indonesian noodle giant indomie, for their methyl-p-hydroxybenzoate (e218) and benzoic acid content.
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the food standards agency has begun a consultation on proposals to charge the uk meat industry the full cost of official controls on meat. the consultation includes a commitment by the fsa to further reduce the cost of these ‘meat official controls’ in great britain from £55.5m to £50m over the next four years. about official controls official controls on meat hygiene and animal welfare at slaughter are carried out by official veterinarians and meat hygiene inspectors in slaughterhouses, meat cutting plants and game handling establishments.
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the australian food media awards held last night applauded excellence in the field of food communication across all areas of media. australia’s culinary community came together at sydney’s new ‘green’ venue doltone house in celebration of the talent and achievements of their friends, peers and colleagues in shaping conceptions of what we eat. while all the winners are unquestionably gastronomic gurus, the most influential figure in the australian kitchen is our mum - according to the people’s choice award that asked the public to vote from a list of high profile personalities.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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