Background and Objectives
Chemical contaminants are a major focus of risk assessment and management, however there is no common definition of what constitutes a ‘food contaminant’. It is not clear which substances fall into scope of being considered a ‘food contaminant’, and it is not clear what criteria define a substance to be a ‘food contaminant’. As such there is confusion between stakeholders when there is any communication on the subject of ‘food contaminant’. As communication between stakeholders about food contaminants is frequent, there is a pressing need to explore understanding amongst stakeholders and seek clarity on how the term should be defined and therefore used. Activity will un pick the perceptual underpinning of those different definitions, the key parameters that drive them and the different stakeholders that use them. Moreover, identify if it is possible to consolidate a global definition of ‘food contaminant’ and explore the value of using the above understanding as a communication tool with food chain stakeholders.
Output
Overall, the research would provide a comprehensive understanding of the diverse definitions of ‘food contaminant’ among stakeholders, examine the factors influencing these definitions, evaluate the possibility of achieving a global definition, and highlight the potential benefits of using this understanding as a communication tool with stakeholders in the food chain.
Expert Group Members
Ivonne Rietjens - Chair | Wageningen University | Professor in Toxicology | NL |
Armando Venancio | University of Minho | Associate Professor | PT |
Danlei Wang, | Wageningen University | Researcher | NL |
Michelangelo Pascale | Institute of Sciences of Food Production, National Research Council of Italy | Lead Scientist | IT |
Neil Buck - Co-Chair | General Mills | Group Managing Director | CH |
Daniel Ribera | Cargill | Senior Advisor Regulatory and Scientific Affairs | BE |
Gloria Pellegrino | Luigi Lavazza | Scientific Affairs & Research Manager | IT |