Review of health safety aspects of nanotechnologies in food production |
| |
| Authors: | Hans Bouwmeester,Susan Dekkers,Maryvon Y. Noordam,Werner I. Hagens,Astrid S. Bulder,Cees de Heer,Sandra E.C.G. ten Voorde,Susan W.P. Wijnhoven,Hans J.P. Marvin,Adrië nne J.A.M. Sips |
| |
| Affiliation: | 1. RIKILT—Institute of Food Safety, Wageningen UR, P.O. Box 230, 6700 AE Wageningen, The Netherlands;2. Centre for Substances and integrated Risk Assessment (SIR), National Institute of Public Health & The Environment (RIVM), P.O. Box 1, 3720 BA Bilthoven, The Netherlands |
| |
| Abstract: | Due to new, previously unknown, properties attributed to engineered nanoparticles many new products are introduced in the agro-food area. Nanotechnologies cover many aspects, such as disease treatment, food security, new materials for pathogen detection, packaging materials and delivery systems. As with most new and evolving technologies, potential benefits are emphasized, while little is known on safety of the application of nanotechnologies in the agro-food sector. This review gives an overview of scientific issues that need to be addressed with priority in order to improve the risk assessment for nanoparticles in food. The following research topics are considered to contribute pivotally to risk assessment of nanotechnologies and nanoparticles in food products.- •
- Set a definition for NPs to facilitate regulatory discussions, prioritization of research and exchange of study results.
|
| |
| Keywords: | Nanoparticles Nanotechnology Food Risk assessment Detection Kinetics Toxicology Exposure Oral |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
