Chemical safety research
Research assessing the extent of human exposure to chemicals that can be present as contaminants in food, including those introduced through animal feed, food processing and packaging materials.
The projects investigate possible harmful effects of these chemicals in food, as well as ways of protecting consumers from them.
Research on food additives and flavourings, which are intentionally added to foods, are also included under this theme.
The research programme includes the following themes:
- Investigation into possible sources of semicarbazide in honey
- Comparison of aflatoxin content of Brazil nut kernels with that of the shell
- Impact of agronomic practices on mycotoxin levels in oats (ongoing)
- Loss of parent fumonisin mycotoxins during food processing
- Development of methods of analysis for T2 and HT2 toxins
- HPLC/MS method for the determination of ergot alkaloids in cereals and cereal products
- Urine as a biomarkers of exposure to Fusarium mycotoxins
- HACCP techniques for the management of fusarium toxins in cereals
- FS231027 (A03071): FACET (Flavourings, Additives and food Contact material Exposure Task)
- Bio-based materials used in food contact applications
- Screening tests for visible and non-visible set-off
- Affect of additives on the migration of substances originating from colourants used in food contact plastics
- Applications of nanotechnology for food contact materials and food safety
- Nonylphenol in food contact plastics and migration into foods
- Migration of chemicals specific to active and intelligent packaging