Chemical Food Safety Working Group


Prof. Dr. Franco Pedreschi


Dr. Michael Murkovic


The Food Chemical Safety Working Group's broad mission is to investigate and formulate chemical safety issues in the broad sense. Consensus-building discussions will go above and beyond the ‘mere’ toxicological, since safety issues and standardization of chemical exposures have multifaceted consequences for the global economy, management of chemical safety data, and the ultimate goal of legislation—namely, the abatement of risks to human health through reducing exposures via food, water and air.

Topics & Objectives

The Food Chemical Safety WG plans to tackle a number of food chemical safety issues, including investigations into available scientific evidence, economic impact and regulatory implications related to areas, including:

  • The European Union’s Registration, Evaluation and Authorization of Chemicals (REACH) regulation as an all-out approach to chemical safety
  • Regulation of industrial chemicals and other chemical contaminants, including acrylamide, benzene, dioxin and PCBs, ethyl carbamate, furan, melamine, perchlorate, radionuclides and toxic elements in foods and foodware
  • Regulation of naturally occurring toxins, including patulin, fumonisin, DON, and so on
  • Pesticide residues in food
  • The application of scientific risk assessment methodology to address the question of safe maximum residue levels of selected antibiotics in food, such as cloramphenicol in aquaculture products
  • Semicarbazide as a marker for veterinary drug use
  • The scientific evolution and regulation of food-endogenous micronutrients


Dates, times and locations to be announced.

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