ILSI / Process-Related Compounds and Natural Toxins

Improving scientific knowledge on food contaminants to ensure safer products

Strategic vision

The task force collaborates with experts interested in improving food safety through risk management and assessment of contaminants.

Background

A s consumers are of ten exposed to naturally occur ring contaminant s and process-related compounds in their diets. This is crucial to investigate how these compounds are formed in order to improve how we detect and measure them and to assess their safety.

Objectives

Advance scientific knowledge to such substances, particularly focusing on assessing its impact on human health.
Address research gaps in toxicit y, exposure, mitigation impact and analytical aspects of these contaminants.

Achieved Results

The expert group on exposure assessment by biomarker monitoring (Rietjens et al., 2018) was published in Archives of Toxicology and was downloaded more than 3,000 times.
The expert group on impact of food processing on Mycotoxin Contamination (Karlovsky et al., 2016) was published in Mycotoxins Research and has been cited more than 90 times.

Scientific Impact

The annual series of University seminars on ‘Process-related Compounds and Natural Toxins’ that started in 2018 aims to highlight young researchers and their work that deals with these contaminants.

For more detailed information, please contact Dr Simeon Bourdoux at sbourdoux@ilsieurope.be or Belinda Antonio at bantonio@ilsieurope.be

Task Force Members


Dr Michele Suman – Chair	Barilla G&R Fratelli	IT
Dr Neil Buck – Vice-Chair	General Mills	CH
Prof. Gerhard Eisenbrand – Co-Chair	University of Kaiserslautern	DE
Dr Natalie Thatcher	Mondelēz International	DE
Dr Clare Hazel	Premier Foods	UK
Dr Nils Hinrichsen	ADM	DE
Dr Gunhild Kozianowski	Südzucker Group	DE
Ms Sue O’Hagan	PepsiCo International	UK
Dr Gloria Pellegrino	Luigi Lavazza	IT
Dr Daniel Ribera	Cargill	BE
Dr Gerrit Speijers*	General Health Effects Toxicology Safety Food (GETS)	NL
Dr Tobias Recker	ILSI Europe	BE

* Scientific Advisor

Expert Groups

Practical Guidance for Industry on the Use of Food Processing and Detoxification Treatments on Mycotoxin Contamination Report Series – Completed

Background & Objectives
The aim of this activity is to form specific guidance for industry based on the scientific findings of the expert group on ‘Reactions and Potential Mitigation of Mycotoxins during Food Processing’ which were published in Mycotoxin Research.

Output
This activity produced a report Series to help international food producers to adapt their processes and national/inter national official bodies to recommend mycotoxin mitigation treatment to food producers. This publication could be periodically enriched with new literature and extended to other commodities or innovative processes.

Workshop − Mineral Oil Risk Assessment: Knowledge Gaps and Roadmap
In collaboration with the Packaging Materials Task Force

Background & Objectives
There is uncertainty about the exposure to mineral oils, how/what to measure and characterise, and ultimately what this exposure means in terms of consumer safety.

establish an overview of mineral oils that are of human health concerns across various sectors;
build multi-stakeholder consensus on the scientific understanding of exposure assessment, hazard characterisation, risk assessment and analytics.

Output
This activity is expected to deliver a review on the stakeholder consensus consolidated during the Workshop organised on 6-7 February 2019 in Brussels, BE.

Expert Group Members

Practical Guidance for Industry on the Use of Food Processing and Detoxification Treatments on Mycotoxin Contamination Report Series – Completed


Dr Philippe Pinton – Chair	National Institute of Agricultural Research (INRA)	FR
Dr Michele Suman – Vice-Chair	Barilla G&R Fratelli	IT
Dr Neil Buck	General Mills	CH
Dr Luca Dellafiora	University of Parma	IT
Dr Johan De Meester	Cargill	BE
Mr David Stadler	University of Natural Resources and Life Sciences	AT
Mr Elias Rito	ILSI Europe	BE

Workshop − Mineral Oil Risk Assessment: Knowledge Gaps and Roadmap
In collaboration with the Packaging Materials Toxins Task Force


Ms Sue O’Hagan – Chair	PepsiCo International	UK
Dr Thomas Gude – Vice-Chair	Swiss Quality Testing Services	CH
Dr Maurizio Bonuomo	Consultant	IT
Dr Neil Buck	General Mills	CH
Mr Timothy Chandler	Food Standards Agency	UK
Dr Matthias Heume	ADM	DE
Dr Sander Koster	Nestlé	CH
Dr Francesca Lambertini	Barilla G&R Fratelli	IT
Dr Erich Leitner	Technical University Graz	AT
Ms Monika Mainka	SGS Institut Fresenius GmbH	DE
Dr Birgit Mertens	Scientific Institute of Public Health	BE
Dr Sabrina Moret	University of Udine	IT
Prof. Fatima Pocas	Portuguese Catholic University	PT
Prof. Thomas Simat	Technical University of Dresden	DE
Prof. An Vermeulen	University of Ghent	BE
Dr Lucie Geurts	ILSI Europe	BE
Dr Tobias Recker	ILSI Europe	BE

Publications

Filter

All Publications

The Role of Hazard- and Risk-Based Approaches in Ensuring Food Safety

2015

ILSI Europe

Trends in Food Science & Technology. 2015;46(2) Part A:176-188. Supported by the following task forces: Emerging Microbiological Issues, Food Allergy, Food Intake Methodology, Novel Foods and Nanotechnology, Process Related Compounds and Natural Toxins, Risk Analysis in Food Microbiology, and Threshold of Toxicological Concern.

Europe