The safety assessment in the declaration of new food is an important step to ensure that the new food is not harmful to human health. The assessment typically includes the following aspects:
Ingredient Analysis: Nutrient Analysis: Detailed analysis of key nutrients such as proteins, fats, carbohydrates, vitamins and minerals in new foods to ensure that they meet nutritional requirements and recommended intakes.
Hazardous substance analysis: Detect the possible presence of heavy metals (such as lead, mercury, cadmium, etc.), pesticide residues, additives and other harmful substances in new foods to ensure that their content is below the limit standards set by the national and international regulations.
Toxicological Evaluation:
Acute toxicity test: to evaluate the toxic effects of a new food on an animal model under single or short-term exposure, typically including oral, **exposure, and inhalation.
Chronic toxicity test: Evaluate the toxic effects of a new food on an animal model under long-term exposure to observe possible chronic health problems.
Mutagenicity, carcinogenicity, and reproductive toxicity testing: to assess whether a new food has potential genotoxicity, carcinogenic risk, or toxic effects on the reproductive system.
Metabolism and kinetic studies: To understand the absorption, distribution, metabolism, and excretion processes of new food ingredients in the body to assess their potential biological activity.
Microbiological Evaluation:
Pathogen testing: Detect the presence of common food pathogens such as Salmonella and E. coli in new foods.
Microbial toxin testing: Detect whether new foods contain toxins produced by microorganisms, such as aflatoxin, vomitoxin, etc.
Microbial resistance assessment: Assessing the resistance of microorganisms to commonly used antimicrobials in new foods to avoid resistance issues during food processing or storage.
Process Evaluation:
Process review: Review the production process of the new food to ensure that it meets food safety and hygiene requirements.
Quality control system assessment: Evaluate the quality control system of new food production enterprises, including quality control measures in raw material procurement, processing, storage, transportation and other links.
HACCP (Hazard Analysis and Critical Control Points) Assessment: Identify possible hazards in the production of new foods and identify critical control points to ensure food safety.
Label & Instruction Sheet Evaluation:
Label information review: Review the label information of new foods to ensure that their content is true, accurate, clear, and in compliance with relevant regulatory requirements.
Label content evaluation: Evaluate the contents of the label of the new food, including the method of use, storage conditions, precautions, etc., to ensure that consumers can use the new food correctly and safely.