The risk assessment process for food chemicals and ingredients is a scientific evaluation of the risk it poses to health as a function of both toxicity and exposure. Risk management uses the risk assessment and combines the resmed ferrous gluconateevidence with social, political and economic factors to derive limits. A recent ILSI (International Life Sciences Institute) workshop discussed advantages and disadvantages of both hazard- and risk-based approaches to ensuring food safety and concluded that the value of risk-based approaches is becoming incrferric pyrophosphate manufacturing processeasingly recognised.2 Whether or not a compound is derived from natural or synthetic processes is irrelevant to risk assessment, but not to risk perception and therefore risk management.
Naturals in food: facts, myths and perceptions
