Safety and Regulations: Current Scenario and Scope

  • C. Anandharamakrishnan
Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)


Today’s consumers are conscious about what they eat. “Safety” is the buzzword in the current food scenario. Food safety is an area of major concern today and there are many demands on the food production system. Delivering safe food is the responsibility of all the stakeholders in the food processing chain, including researchers and manufacturers. As with any new technology, nanofoods are also expected to face this safety challenge and gain acceptance before they find a place on the consumer’s shelf. To date, there is no clear implication that nanofoods are either safe or dangerous or that they have harmed human health on ingestion. According to the World Health Organization, it is established that consumers are likely to benefit from nanotechnology, however new data and measurement approaches are needed to ensure the safety of products. Incorporating nanotechnology into food systems should be done with clarity on its health and safety impacts. In this context, the safety considerations of nanofoods are briefly discussed in this chapter.


European Food Safety Authority Inflammasome Activation Acceptable Daily Intake Codex Alimentarius Commission National Nanotechnology Initiative 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. Casabona R, Escajedo CM, Epifanjo S, Emaldi L, Cirion A (2010) Safe and socially robust development of nanofood through ISO standards? Conference paper (EurSafe 2010, Bilbao, Spain, 16–81 September 2010) – Global food security: ethical and legal challenges 2010, p 521–526.Google Scholar
  2. Chau CF, Wu SH, Yen GC (2007) The development of regulations for food nanotechnology. Trends Food Sci Tech 18(5):269–280.CrossRefGoogle Scholar
  3. Chaudhry Q, Castle L (2011) Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries. Trends Food Sci Tech 10:1–9.Google Scholar
  4. Cheftel CJ (2011) Emerging risks related to food technology. Advances in Food Protection. NATO Science for peace.Google Scholar
  5. Chen H, Weiss J, Shahidi F (2006b) Nanotechnology in nutraceuticals and functional foods. Food Technol 60(3):30–36.Google Scholar
  6. Chi-Fai C, Shiuan-Huei W, Gow-Chin Y (2007) The development of regulations for food nanotechnology. Trends Food Sci Tech 18(5):269–280.CrossRefGoogle Scholar
  7. Dowling AP (2004) Development of nanotechnologies. Mater Today 7(12):30–35.CrossRefGoogle Scholar
  8. EFSA (2009) European Food Safety Authority. Scientific opinion on ‘The potential risks arising from nanoscience and nanotechnologies on food and feed safety. Scientific opinion of the Scientific Committee. The EFSA J 958:1–39.Google Scholar
  9. ETC Group. Action Group on Erosion, Technology and Concentration (2005). The potential impacts of nano-scale technologies on commodity markets: the implications for commodity dependent developing countries. Available from
  10. International Union of Food Science and Technology (2007). Nanotechnology and Food. Scientific Information bulletin.Google Scholar
  11. Mukul D, Ansari KM, Anurag T, Dwivedi PD (2001) Need for Safety of Nanoparticles Used in Food Industry. J Biomed Nanotechnol 7(1):13–14.Google Scholar
  12. Neethirajan S, Jayas DS (2010) Nanotechnology for the food and bioprocessing industries. Food Bioprocess Tech 4(1):39–47.CrossRefGoogle Scholar
  13. Powell JJ, Faria N, Thomas-McKay E, Pele CL (2010) Origin and fate of dietary nanoparticles and microparticles in the gastrointestinal tract. J Autoimmun 34(3):J226-J233.CrossRefGoogle Scholar
  14. Walsh S Balbus MJ, Denison R, Florini K (2008) Nanotechnology: getting it right the first time. J Clean Prod 16:1018–1020.CrossRefGoogle Scholar

Copyright information

© C. Anandharamakrishnan 2014

Authors and Affiliations

  • C. Anandharamakrishnan
    • 1
  1. 1.Food Engineering DepartmentCSIR-Central Food Tech. Research Inst.MysoreIndia

Personalised recommendations