Additives in Dairy Foods: Safety

Abstract

A wide range of additives are present in the food supply. While different types have different technological functions, such as imparting color, emulsifying, or stabilizing properties, it is incumbent on food regulators to ensure that they are safe for human consumption. The safety of food additives is assessed by a risk assessment. The risk assessment process comprises four stages: hazard identification, hazard characterization, exposure assessment, and risk characterization. Animal-based toxicology studies and food additive exposure assessments are integral parts of a food additive risk assessment. There are several types of toxicology studies suitable for use in a food additive risk assessment and there are international guidelines governing their use. The data derived from toxicology studies are used to derive an acceptable daily intake (ADI) of a food additive by employing a large safety (uncertainty) factor. The primary purpose of exposure assessments is to assess whether (intake) exposure to an additive is below its ADI for the ultimate protection of the consumer. Several methods of exposure assessment exist, ranging from crude screens to more refined techniques such as probabilistic modeling. Based on the results of a food additive risk assessment, risk managers decide on appropriate action to take, if any, in order to ensure consumer safety.