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Title: PROCEEDINGS - SOCIETY OF TOXICOLOGY, CONTINUING EDUCATION COURSE, THE ROLE OF TOXICOLOGY IN ASSSESSING THE SAFETY AND RISK OF NEW FOOD TECHNOLOGIES AND PRACTICES

Author
item Riley, Ronald
item BOLGER, MICHAEL - CFSAN-FDA, WASHINGTON, DC

Submitted to: Society of Toxicology
Publication Type: Proceedings
Publication Acceptance Date: 12/30/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: These proceedings present examples of new and emerging food technologies and practices and novel uses that provide opportunities for toxicologists to furnish insights into potential public health risks. The safety/risk assessment of transgenic food crops are reviewed using examples of recently commercialized varieties. The decision-tree guidelines used by regulatory agencies are described. Examples are presented of toxicological approaches used to ensure that unexpected adverse changes or interactions are not created in the development of new food-treatments or processes designed to reduce food/feed-borne toxins. Current approaches for describing the risks associated with, and/or ensuring the safety of dietary supplements are reviewed and examples are given. The last chapter focuses on how toxicologists can contribute to improve our understanding of the mechanisms of pathogenesis of toxin-producing microorganisms. Examples are presented of the factors that determine whether exposure to a food-borne pathogen will result in life-threatening illness.

Technical Abstract: The purpose of this course is to present examples of new and emerging food technologies and practices and novel uses that provide opportunities for toxicologists to furnish insights into potential public health risks. The safety/risk assessment of transgenic food crops will be reviewed using examples of recently commercialized varieties. The decision-tree guidelines used by regulatory agencies will be described. Examples will be presented of toxicological approaches used to ensure that unexpected adverse changes or interactions are not created in the development of new food-treatments or processes designed to reduce food/feed-borne toxins. Current approaches for describing the risks associated with, and/or ensuring the safety of dietary supplements will be reviewed. The last presentation will focus on how toxicologists can contribute to improve our understanding of the mechanisms of pathogenesis of toxin-producing microorganisms. Examples will be presented of the factors that determine whether exposure to a food-borne pathogen will result in life-threatening illness.