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Regulating Food Additives

Regulating Food Additives. Food and Drug Administration (FDA). 1938 – Federal Food, Drug, and Cosmetics Act Authority over food and food ingredients Defined “truthful labeling of ingredients” requirements Branch of the Dept. of Health and Human Services

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Regulating Food Additives

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  1. Regulating Food Additives

  2. Food and Drug Administration (FDA) • 1938 – Federal Food, Drug, and Cosmetics Act • Authority over food and food ingredients • Defined “truthful labeling of ingredients” requirements • Branch of the Dept. of Health and Human Services • Regulate all foods except meat, poultry and eggs • Supervise the use of additives • Set manufacturers guidelines

  3. Additive Guidelines • Food Additives Amendment -1958 • “No additive can be used in foods unless the FDA is convinced its safety” • Additive manufactures must provide proof additive is safe • Based on thorough scientific study • Food additive approval steps • Page 461 of textbook, table 16-2

  4. Additive Guidelines cont….. • Additive is “Hazardous” if it causes injury under certain use • Margins of safety • Zone between normal use concentration and hazardous level • Salt 1/5 • Most at risk additives are 1/100 • Law also requires that an additive: • Must perform useful function • Can’t be used to deceive consumer or cover up manufacturing practices • Can’t cause substantial loss of nutritive value • Cant be substitute for good manufacturing practices • Method for analyzing presence of additive must exist

  5. The GRAS list • Generally Recognized as Safe list • Additives widely used with no known hazards • Over 600 on list in1958 • Would still need testing • Manufacturers could legally use until test prove hazards • Table 16-2 page 462

  6. The Delaney Clause • Bars the approval of any additive found to cause cancer • In animals or humans • Good clause – a few problems • Cancer caused under condition not related to food use • Detectable levels • Was parts per thousand, now parts per billion • FDA – “all foods could be found to contain at least 1 carcinogen” • Impossible to be carcinogen free • “safe” if cancer risk is 1/1,000,000 or less

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