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NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

70 References

70 References _______________________________________________ Bouwmeester H., Dekkers S., Noordam M.Y., hagens W.I., Bulder A.S., de Heer C., ten Voorde S., Wijnhoven S., Marvin H. & Sips A. 2009. Review of health safety aspects of nanotechnologies in food production. Regulatory and Pharmacology 53, 52-62. Chaudhry Q., Scotter M., Blackburn J., Ross B., Boxall A., Castle L., Aitken R. & Watkins R. 2008. Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants 25(3), 241-258. des Rieux A., Fievez V., Théate I., Mast J., Préat V. & Schneider Y.-J. 2007. An improved in vitro model of human intestinal follicle-associated epithelium to study nanoparticle transport by M cells. Eur. J. Pharm. Sci. 30, 380-391.

THEME 4: RISK ASSESSMENT – EFSA’S POINT OF VIEW The potential risks arising from nanoscience and nanotechnologies on food and feed safety Corrado Lodovico Galli & David Carlander EFSA Nanotechnology WG, Parma, Italy E-mail: corrado.galli@unimi.it Introduction Following a request from the European Commission the European Food Safety Authority (EFSA) published in 2009 a scientific opinion on potential risks arising from nanoscience and nanotechnologies on food and feed safety (EFSA, 2009). In view of the multidisciplinary nature of this subject, the task was assigned to the EFSA Scientific Committee. This 2009 opinion addresses engineered nanomaterials (ENMs). Food and feed are addressed together, since the basic aspects (applications and potential impacts) are expected to be similar. The opinion is generic in nature and is in itself not a risk assessment of nanotechnologies as such or a survey of tentative applications or possible uses thereof or of specific products. It is claimed that nanotechnologies offer a variety of possibilities for application in the food and feed area – in production/processing technology, to improve food contact materials, to monitor food quality and freshness, improved traceability and product security, modification of taste, texture, sensation, consistency and fat content, and for enhanced nutrient absorption. Food packaging makes up the largest share of current and short-term predicted markets. 71

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