Safety Assessment of Food Flavor - Cinnamaldehyde

Microbial food safety risk assessment

New Developments in Food Safety Assessment: Innovations in Food Allergy and Toxicological Safety Assessment

Food preferably has to be tasteful, healthy, attractive, and affordable, but should above all be safe. The safety of our daily food nowadays is at a reasonable level, but is far from obvious. With a certain frequency, food safety incidents come up, and the increasing complexity and globalization of our food production networks contribute to an easy outgrow of such incidents to international cri...

Food Safety Assessment of Genetically Modified Crops

well known in rats fed similar diets, and that the sample size (six rats) was too small to draw any conclusions. Following the production of the first transgenic plants, health issues The report by Ewen and Pusztai (1999) was seized concerning the safety of using genetically modified (GM) crops in foods and feeds have been discussed, debated, and evaluated. The upon by anti-GM advocates to supp...

Safety assessment of AGPC as a food ingredient.

α-Glycerylphosphorylcholine (AGPC) is a semi-synthetic derivative of lecithin. Following oral administration, it is converted to phosphatidylcholine, a metabolically active form of choline that is able to reach cholinergic synaptic endings where it increases acetylcholine synthesis and release. A series of studies were conducted to demonstrate the safety of AGPC. The oral LD50 was equal to or g...

Safety assessment of offshore structure

Reliability of a system is the probability that it will function as intended for the required period of time. The opposite of reliability is failure probability per unit time or over time, such as a life cycle. Following a review of existing reliability codes and approaches, comprehensive approaches to assess the reliability of offshore structures are described, including probabilistic analysis...