Food safety assessment
Genetically modified organisms and food safety
Article REF: F1150 V1
Food safety assessment
Genetically modified organisms and food safety

Authors : Antoine RAS, Yvon GERVAISE, Dalila HACHANI

Publication date: March 10, 2001 | Lire en français

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2. Food safety assessment

See [3][4] for references.

2.1 Notion of equivalence

This concept, developed by the joint FAO/WHO (Food and Agriculture Organization/World Health Organization) and OECD committee, is based on a comparison of the new foodstuff with existing foods or ingredients.

If the new foodstuff and the traditional food or ingredient present no significant difference from a safety point of view, they are said to be equivalent.

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