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Hong Kong Study Of Nanomaterials In Food Industry Finds No Evidence Of Danger

September 27, 2010: 10:11 AM EST

Hong Kong’s Centre for Food Safety (CFS) recently studied scientific literature to determine potential health implications of nanotechnology application in the food industry, especially on food and food contact materials made with nanomaterials. The study was prompted by the accelerating used of nanotechnology in the food industry. Currently, nanoparticles are added into shaped objects and films to improve food packaging materials. It is also used to nanoencapsulate food ingredients and additives and process food ingredients to form nanostructures. The study found that no general conclusion could be made on the safety of nanofood: "At present, there is no tenable evidence that food and food contact materials derived from nanotechnology is any safer or more dangerous than their conventional counterparts.”

Toby Gill , "Centre for Food Safety (Hong Kong) conducts risk assessment study on the application of nanotechnology in the food sector", Food Technologies Official Group, Technology Strategy Board (TSB, September 27, 2010, © Technology Strategy Board (TSB)
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