Scope and Editorial Board

Abstract

Food Safety – The Official Journal of Food Safety Commission of Japan is a peer-reviewed open-access electronic online journal of English published quarterly by the FSCJ. The journal will feature four types of articles: Original Articles, short communications, reviews, and risk assessments conducted by FSCJ. Scope of the journalThe aim of the publication of Food Safety is to gather and disseminate scientific and technological information in the field of food safety on human health, and thereby facilitate the development of science and technology for risk assessments of foods. The journal publishes original articles, short communications, and reviews covering broad areas of food safety related to the risk assessment of foods as well as risk assessments conducted by FSCJ. Papers dealing with the following areas are particularly welcome: (1) pathogenicity or toxicity of biological, physical, or chemical agents concerning food safety; (2) occurrence of biological, physical, or chemical agents in the food chain with emphasis on food safety; (3) epidemiology or control of food-borne illnesses; and (4) safety evaluation of novel foods including nanomaterials, genetically modified organisms, etc. In addition to these areas, papers on the methodology of risk assessments concerning food safety are encouraged. DisclaimerThe publication of original articles, short communications and reviews in Food Safety does not mean that the FSCJ condones, endorses, approves, or recommends the use of any products, services, materials, methodology, or policies stated therein. Conclusions and opinions in these articles are those of the individual authors only and do not reflect the policies or view of the FSCJ. Editor in Chief Susumu Kumagai (FSCJ) Associate Editors Katsue Ishii (FSCJ), Kiyoko Kamiyasuhira (FSCJ), Kunitoshi Mitsumori (FSCJ), Masatsune Murata (FSCJ), Hiroshi Satoh (FSCJ), Yasushi Yamazoe (FSCJ) Editorial Board G. Endo (Osaka City University Medical School, Japan), R. Hasegawa (Pharmaceuticals and Medical Devices Agency, Japan), T. Hayakawa (Kinki University, Japan), A. Hirose (National Institute of Health Sciences, Japan), K. Imaida (KagawaUniversity, Japan), H. Kamada (University of Tsukuba, Japan), H. Karaki (Kurashiki University of Science and the Arts, Japan), A.-K. Lundebye (National Institute of Nutrition and Seafood Research, Norway), A. Martin (European Food Safety Authority, Italy), S. Miyazaki (National Institute of Animal Health, japan), H. Mizusawa (Tokyo Medical and Dental University, Japan), M. Naya (BioSafety Research Center, Japan), A. Nishikawa (National Institute of Health Sciences, Japan), T. Nohmi (National Institute of Biomedical Innovation, Japan), K. Ogawa (National Institute of Health Sciences, Japan), H. Ozaki (University of Tokyo, Japan), T. Sakai (Azabu University, Japan), J. Sawada (Pharmaceuticals and Medical Devices Agency, Japan), T. Sekizaki (University of Tokyo, Japan), M. Shimizu (University of Tokyo, Japan), K. Shinagawa (Iwate University, Japan), V. Silano (Medical School, II University of Rome, Italy), Y. Sugita-Konishi (Azabu University, Japan), H. Tsubone (University of Tokyo, Japan), S. Tsuda (Iwate Institute of Environmental Health Sciences, Japan), T. Umemura (National Institute of Health Sciences, Japan), H. Verhagen (National Institute for Public Health and the Environment, The Netherlands), J. Yamate (Osaka Prefecture University, Japan), T. Yoshizawa (Ehime University, Japan). Editorial OfficeChief Staff Hideki Hongo (FSCJ)Staff Ryusuke Matsuoka (FSCJ), Ayako Kabamoto (FSCJ)For further information Yuka Takeuchi (FSCJ), E-mail: fs-journal@cao.go.jp