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NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

NANOTECHNOLOGY IN THE FOOD CHAIN - Favv

96 Hightech Europe:

96 Hightech Europe: fostering innovation in food processing .............................. 133 Evaluation and adaption of in vitro testing for the assessment of the toxicity of nanomaterials ................................................................................................. 135 Consumer’s attitudes towards nanotechnology and other food technologies in Catalonia......................................................................................................... 137

Nanolyse: Nanoparticles in food - Analytical methods for detection and characterisation Stefan Weigel, Ruud Peters & Hans Bouwmeester RIKILT – Institute of Food Safety, Wageningen UR, Wageningen, The Netherlands Email: stefan.weigel@wur.nl In its 2009 opinion on nanotechnologies in food and feed the Scientific Committee of the European Food Safety Authority makes a series of recommendations: ”.. in particular, actions should be taken to develop methods to detect and measure engineered nanomaterials (ENMs) in food/feed and biological tissues, to survey the use of ENMs in the food/feed area, to assess the exposure in consumers and livestock, and to generate information on the toxicity of different ENMs.” (EFSA, 2009). The above citation illustrates well the current situation with view to the analysis of engineered nanomaterials in food. At the moment, nanotechnology applications for the food sector are intensively investigated and developed. A number of nanomaterials are already in use as food additives or in food contact materials. At the same time, very limited knowledge is available on the potential impact of engineered nanomaterials on consumers’ health. Exposure of the consumer to engineered nanomaterials cannot be determined due to the lack of appropriate analytical methods. This gap is addressed by the FP7 project NanoLyse. The NanoLyse project will focus on the development of validated methods and reference materials for the analysis of engineered nanomaterials in food and beverages. The developed methods will cover relevant classes of engineered nanomaterials with reported or expected food and food contact material applications, i.e. metal, metal oxide/silicate, surface functionalised and encapsulate engineered nanomaterials. Priority engineered nanomaterials have been selected out of each class as model particles to demonstrate the applicability of the developed approaches, e.g. nano-silver for the metal nanomaterials. Priority will be given to methods which can be implemented in existing food analysis laboratories. A dual approach will be followed. Rapid imaging and screening methods will allow 97

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