Food additive is any substance not normally consumed as a food, the intentional addition of which to food for technological purpose results in it or its by-products becoming component such foods. The use each new preceded by risk analysis consisting three interrelated components: assessment, management and communication. At international level Codex Alimentarius system, assessment performed Joi...

Since the nineteenth century, food toxicology has evolved in several ways. The analytical power of the food toxicologist has been increased. The concept of adulterated food was modified significantly. Most commodities are now processed and addition of numerous non-nutrient additives is legalised. Other "alien" compounds get introduced in the food chain from background contamination or during pr...

OBJECTIVE To determine whether a New Zealand cluster of thyrotoxicosis with low uptake on scintiscan was associated with soy milk consumption. METHOD A case-control study was conducted, with controls matched by age, sex, and region. RESULTS All cases (5/5) and one control (1/30) consumed soy milk before the index date. The cases all drank a brand of soy milk that had unexpectedly high level...

In recent years, the attention on essential oils (EOs) as natural additives of food products have been rapidly growing due to the extended health risk of synthetic preservatives. Artificial additives can minimize food spoilage, though the current generation is very health-conscious and believes in natural preservatives rather than the synthetic ones owing to their potential toxicity and other c...

This virtual Special Issue is dedicated to the 12 papers published in Food Additives and Contaminants from 2005 to date covering the topic of Bisphenol A (BPA). These publications give significant scientific insight into the current safety discussions on this compound by not only describing appropriate methods for the determination of BPA in food and food products, but also investigating the mi...