Application of Risk Assessment in Nutrition

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Authors

  • Bing Wang

DOI:

https://doi.org/10.17140/aftnsoj-1-e005

Abstract

In 1995, an agreement was made at the Food and Agricultural Organization of the United Nation/World Health Organization (FAO/WHO) Expert Consultation that risk assess-ment should be carried out for biological and chemical agents for food standards issues.

References

FAO/WHO (Food and Agricultural Organization of the United Nation/World Health Organization) Expert Consultation. Ap-plication of risk analysis to food standards issues. Recommendations to the Codex Alimentarius Commission (ALINORM 95/9, Appendix 5). 1995.

FAO/WHO (Food and Agricultural Organization of the United Nation/World Health Organization). Food safety risk analysis: a guide for national food safety authorities. Rome, Italy; 2006.

EPA/USDA FSIS (U.S. Environmental Protection Agency/U.S. Department of Agriculture Food Safety and Inspection Service). Microbial risk assessment guideline: pathogenic microorganisms with focus on food and water. Prepared by the Interagency Mi-crobiological Risk Assessment Guideline Workgroup; 2012.

U.S. Department of Agriculture National Agricultural Library DRI Nutrient Reports. Website: https://fnic.nal.usda.gov/dietary-guidance/dietary-reference-intakes/dri-nutrient-reports 2015; Accessed October 10, 2015.

Klaassen CD. Casarett & Doull’s Toxicology: The Basic Science of Poisons. 6th ed. McGraw-Hill Profession; 2001.

Hoekstra J, Verkaik-Kloosterman J, Rompelberg C, et al. Integrated risk-benefit analyses: method development with folic acid as example. Food and Chemical Toxicology. 2008; 46: 893-909. doi: 10.1016/j.fct.2007.10.015

Bischoff-Ferrari HA, Shao A, Dawson-Hughes B, Hathcock J, Giovannucci E, Willett WC. Benefit-risk assessment of Vitamin D supplementation. Osteoporosis International Journal. 2010; 21(7): 1121-1132. doi: 10.1007/s00198-009-1119-3 Adv Food Technol Nutr Sci Open J Page e15

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Published

2015-10-13

How to Cite

Bing Wang. (2015). Application of Risk Assessment in Nutrition. Advances in Food Technology and Nutrition Sciences, 1(5), e14-e15. https://doi.org/10.17140/aftnsoj-1-e005

Issue

Vol. 1 No. 5 (2015): Volume 1 Issue 5 2015

Section

Articles

License

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This work is licensed under a Creative Commons Attribution 4.0 International License.

All content published in Advances in Food Technology and Nutrition Sciences (AFTNS) is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license allows anyone to copy, distribute, transmit, and adapt the work — including for commercial purposes — provided appropriate credit is given to the original author(s) and source.