The SAFE FOODS framework for improved risk analysis of foods
2010; Elsevier BV; Volume: 21; Issue: 12 Linguagem: Inglês
10.1016/j.foodcont.2010.02.012
ISSN1873-7129
AutoresAriane König, H.A. Kuiper, H.J.P. Marvin, Polly Boon, Leif Busk, Filip Cnudde, Shannon Cope, Howard V. Davies, Marion Dreyer, Lynn J. Frewer, Matthias Kaiser, G.A. Kleter, Ib Knudsen, Gérard Pascal, Aldo Prandini, Ortwin Renn, Maurice R. Smith, Bruce Traill, Hilko van der Voet, J.C.M. van Trijp, Ellen Vos, M.T.A. Wentholt,
Tópico(s)Risk Perception and Management
ResumoThree main changes to current risk analysis processes are proposed to improve their transparency, openness, and accountability. First, the addition of a formal framing stage would allow interested parties, experts and officials to work together as needed to gain an initial shared understanding of the issue, the objectives of regulatory action, and alternative risk management measures. Second, the scope of the risk assessment is expanded to include the assessment of health and environmental benefits as well as risks, and the explicit consideration of economic- and social-impacts of risk management action and their distribution. Moreover approaches were developed for deriving improved information from genomic, proteomic and metabolomic profiling methods and for probabilistic modelling of health impacts for risk assessment purposes. Third, in an added evaluation stage, interested parties, experts, and officials may compare and weigh the risks, costs, and benefits and their distribution. As part of a set of recommendations on risk communication, we propose that reports on each stage should be made public.
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