Comparative hazard characterization in food toxicology

Ulf Hammerling, Annika Tallsjö, Roland Grafström, Nils-Gunnar Ilbäck

Research output: Contribution to journalArticleScientificpeer-review

1 Citation (Scopus)

Abstract

Historically, different approaches have been adopted for comparing and characterizing hazards that can be found in the very complex mixture of substances present in food. In this review a variety of prominent risk assessment models are evaluated in the context of food safety. In their current state of refinement, though, they show limited applicability for comparative hazard characterization and impact magnitude scoring of adverse effects of substances in food. Nonetheless, some existing models hold building blocks and modelling concepts that appear promising for further development and integration. Thus, a new, dedicated, and generally accepted model is needed that is capable of generating relevant “Impact Magnitude Score” (IMS) values for comparing potentially toxic substances in food. A brief outline of requirements for a model (Guided Toxicology-assessment of Health Impact; GTHI) is presented that considers “severity” (S), “duration” (D), and “proportion of population affected” (P). An important demand on such a model is to provide significantly improved food safety evaluation amenable to regulatory agencies and consumers. This review is based on a project entitled “Promoting food safety through a new integrated risk analysis approach for foods” (acronym: “SAFE FOODS”) that is under the subsidy of the European Commission.
Original languageEnglish
Pages (from-to)626-669
JournalCritical Reviews in Food Science and Nutrition
Volume49
Issue number7
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

Fingerprint

hazard characterization
Food Safety
food contamination
Toxicology
Hazards
Food safety
Food
Health Impact Assessment
Food Analysis
food safety
Poisons
Complex Mixtures
health effects assessments
Risk analysis
risk analysis
Risk assessment
toxicology
subsidies
toxic substances
Population

Keywords

  • Comparative hazard characterization
  • toxicology data heterogeneity
  • model building
  • risk assessment modeling
  • hazard comparison

Cite this

Hammerling, Ulf ; Tallsjö, Annika ; Grafström, Roland ; Ilbäck, Nils-Gunnar. / Comparative hazard characterization in food toxicology. In: Critical Reviews in Food Science and Nutrition. 2009 ; Vol. 49, No. 7. pp. 626-669.
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Hammerling, U, Tallsjö, A, Grafström, R & Ilbäck, N-G 2009, 'Comparative hazard characterization in food toxicology', Critical Reviews in Food Science and Nutrition, vol. 49, no. 7, pp. 626-669. https://doi.org/10.1080/10408390802145617

Comparative hazard characterization in food toxicology. / Hammerling, Ulf; Tallsjö, Annika; Grafström, Roland; Ilbäck, Nils-Gunnar.

In: Critical Reviews in Food Science and Nutrition, Vol. 49, No. 7, 2009, p. 626-669.

Research output: Contribution to journalArticleScientificpeer-review

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