Red de Científicos para la Inocuidad Alimentaria

It is a group of experts that evaluates scientifically the potential or known detrimental foodborne effects. The experts assess a systematic process of documentation about possible hazards and describe the risks, both qualitatively and quantitatively.

This panel is made up of experts with experience in the field of chemistry, to specify the importance of different risks produced by chemical hazards in food and affect the consumers’ health.

It is well known that chemical substances in food could be the result of an environmental pollution and their effects in health are extremely serious. The significant reduction of such situation will require a meticulous work and coordinated efforts among the interested parties.

In this section there will be available assessments of food safety new perspectives and guidelines, which will be related to nutritional quality and food composition external factors, like product labeling, process control, food education, industrial facilities and food consumption level, among others, that may threaten food safety if they are not controlled nor analyzed.

This panel of experts will assess issues regarding hazards caused by drugs used in animals for consumption. Professionals with vast experience and knowledge in veterinary field and chemical analysis will be in charge of studying such factors that contribute to a food safety policy.  

The study of chemical substances for pest-control is regulated worldwide, especially in countries where vegetable sector is one of the most important trade sources.

In our country, the massive use of pest-control substances in chemical products for raw material is strictly controlled. On this basis, this group is in charge of strengthening the skills to examine the area.

This panel of experts was created in order to control natural chemical compounds produced by living organisms, which can affect food safety and, as a result, consumers’ health. Thus, a number of toxins like micotoxins, ficotoxins, saponins, divicins in broad beans, cyanogenic glycosides; tannins, gosipol, etc. could affect trade and human welfare negatively, and therefore they must be analyzed in detail.

This group is in charge of collecting scientific opinions and recommendations that will be useful for risk management concerning the use of food additives that may be harmful for human health and, according to the existent regulations, are prohibited in the industry.