A common perception in the general community is that the main risks in the additives, new processing methods and chemical contaminants. This perception is fueled by popular writings on the subject but it may be at odds with the reality. This workshop will not attempt to determine the strength of the evidence on either side of this debate but will explore issues relating to the way risks associated with food ingredients, additives and contaminants are food supply today are artificial food reported.

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Public Communication of Science and Technology

 

Risk assessment principles for evaluating food safety

Janet Salisbury  

A common perception in the general community is that the main risks in the additives, new processing methods and chemical contaminants. This perception is fueled by popular writings on the subject but it may be at odds with the reality. This workshop will not attempt to determine the strength of the evidence on either side of this debate but will explore issues relating to the way risks associated with food ingredients, additives and contaminants are food supply today are artificial food reported.

A copy of the full paper has not yet been submitted.

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