The U.S. Food and Drug Administration (FDA) has issued a request for comments on proposed revisions to its “Guidance for Industry: Studies to Evaluate the Utility of Anti-Salmonella Chemical Food Additives in Feeds.” With the aim of helping sponsors design efficacy studies to support the submission of food additive petitions (FAPs) related to preventing Salmonella in food for animals, FDA noted that a revision is necessary because science, technology and FDA policy have changed since the guidance was last revised. Because current guidance addresses only chemical food additives intended to maintain feeds or feed ingredients as Salmonella-negative, the agency intends to expand the scope to address other categories of food additives beyond chemical food additives and to cover all food for animals, including pet food. Among other things, FDA seeks comment on the following questions: (i) what intended technical effects will the agency see in FAPs for anti-Salmonella use of…
Category Archives Issue 504
The U.S. Food and Drug Administration (FDA) has issued draft guidance for the food industry “to help growers, manufacturers and food service operators take steps to reduce levels of acrylamide in certain foods.” A chemical formed in some foods during high-temperature cooking, acrylamide has been characterized by the National Toxicology Program as “reasonably anticipated to be a human carcinogen.” Suggesting “a range of possible approaches to acrylamide reduction,” the draft guidance stops short of identifying a specific maximum level or action level for acrylamide, but includes recommendations for potato-based foods, cereal-based foods and other products. To reduce acrylamide formation during the cooking process, the draft guidance addresses what types of raw ingredients to use; how to transport, handle, store, and process ingredients; and how to prepare both fresh and par-cooked ingredients. In particular, FDA recommends, among other things, that the food industry (i) use certain kinds of potatoes and grains,…
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