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NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

88 EC – European

88 EC – European Commission. 2004. Communication: "Towards a European strategy for nanotechnology" of 12 May 2004, Com (2004) 338 final of 12 May 2004. EFSA - European Food Safety Authority. 2009. The potential risks arising from nanoscience and nanotechnologies on food and feed safety (EFSA-Q-2007-124a). The EFSA Journal 958, 1-39. http://www.efsa.europa.eu/EFSA/efsa_locale- 1178620753812_1211902361968.htm SCENIHR - Scientific Committee on Emerging and Newly-Identified Health Risks, DG Health & Consumer Protection. 2010. Pre-consultation opinion of 12 July 2010 on the scientific basis for the definition of the term "nanomaterial".

GENERAL CONCLUSIONS Luc Pussemier Vice-Chair Scientific Committee FASFC; Operational Director Chemical Safety of the Food Chain, CODA-CERVA, Tervuren, Belgium E-mail: Luc.Pussemier@var.fgov.be These conclusions reflect the main messages extracted from the various presentations of the nanotechnology symposium (at least when they were explicitly addressed in the summaries prepared by the speakers), as well as the point of view of the scientific board responsible for the organization of this symposium. Definitions of nanotechnology (theme 1) Regarding the first theme devoted to the definition and classification of nanomaterials as summarized in the presentation made by J. Bridges (SCENHIR), one can say that the issue of definitions is of paramount importance and must be given a high priority due to its impact on regulatory aspects. There are several ongoing activities in this field and it is worth mentioning the complexity involved. We indeed need to correctly define what nanotechnology is and what nanomaterials and nanoparticles (NPs) are. Size and shape of NPs must be considered, but the main concern remains the functional changes of those materials due to modified properties at the nanoscale. Natural versus engineered NPs is another crucial aspect for the acceptability by the consumers, as also mentioned by G. Gaskell (“Communication, perception and participation of the consumer”, theme 5). Regarding scientific aspects and impact on food safety, the stability of nanomaterials will be very important because rapid destruction of NPs in, for example the GI-tract, will have a large impact on the actual risks for living organisms. 89

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