The recognition that chemicals in food, whatever their origin, might present a risk to the consumer has long been recognised. However, early food regulations at the beginning of the century were primarily aimed at prevention of adulteration and fraud rather than directed at consumer safety. It is only in the second half of the century that the tools have been evolving to estimate the risks to human health from chemicals in food and to manage these risks in a meaningful way. These tools have their origins in forensic toxicology and pharmacology on the one hand, and in the emerging science of risk analysis directed initially at identifying sources, managing and 'designing out' risk from industrial activity and given added impetus through investment from the space programme. None of these disciplines was ideally suited to the purpose but from these roots have emerged increasingly refined techniques directed specifically at assessment of risk from chemicals in food, driven by the needs of regulatory authorities at the national level and by international committees such as the Joint FAO/WHO Expert Committee on Food Additives, the Joint FAO/WHO Meeting on Pesticide Residues and the Codex committees on food additives and contaminants, pesticide residues and veterinary drug residues in food. More recent developments in understanding of the mechanisms of chemical toxicity, with major inputs from the field of molecular biology, have added further impetus to the pace of evolution of the methodology of hazard characterisation and risk assessment, and point the way to further advances that might obviate, or at least minimise, the need for very extensive and expensive studies in experimental animals.

Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are never far from the news and particular attention is therefore focused on the consumer perception of risk and risk communication. Leading international experts provide unique insights in the future of food chemical risk analysis. Chapters on alternatives to animal testing show how emerging methods offer the prospect of a more rational human-based approach to toxicity testing. Discussions about relative risks and protective factors highlight the possibility that risks from food can be over-estimated and approaches to avoid such risks are proposed. The science of risk management is presented as more than just a method for translating science into policy by demonstrating how social, psychological, economic ethical and other factors can, and should be taken into account. The book makes it clear that if risk communication is to be effective, an integrated approach to risk analysis must be adopted.