Vice President, Regulatory Strategy Allucent Clarksburg, Maryland, United States
The FDA maintains tight controls on the presence of carcinogenic substances in the US food chain, but this task is becoming increasingly difficult in a global market. Genotoxic or carcinogenic compounds (such as preservatives, colors, sweeteners, pesticides, adulterants), as well as substances produced because of food processing (including benzene, heterocyclic hydrocarbons, polycyclic aromatic hydrocarbons) are available at our supermarkets and restaurants every day. This talk will discuss the range of products containing carcinogens and discuss approaches to address the risk posed by these compounds and the complications arising because many carcinogens are generated by the end user in homes or restaurants.
