Cited by 200Agricultural safety and regulationsFood Safety and HygieneDye analysis and toxicity

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Review of the regulation and safety assessment of food substances in various countries and jurisdictions

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Magnuson, Bernadene, Munro, Ian, Abbot, Peter, Baldwin, Nigel, Lopez-Garcia, Rebeca, Ly, Karen, McGirr, Larry, Roberts, Ashley, Socolovsky, Susan·2013·Food Additives & Contaminants: Part A

DOI 10.1080/19440049.2013.795293PMC PMC3725665

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Abstract

This review compares the regulations, definitions and approval processes for substances intentionally added to or unintentionally present in human food in the following specific countries/jurisdictions: Argentina, Australia, Brazil, Canada, China, the European Union, Japan, Mexico, New Zealand, and the United States. This includes direct food additives, food ingredients, flavouring agents, food enzymes and/or processing aids, food contact materials, novel foods, and nanoscale materials for food applications. The regulatory authority of each target jurisdiction/country uses its own regulatory framework and although the definitions, regulations and approval processes may vary among all target countries, in general there are many similarities. In all cases, the main purpose of each authority is to establish a regulatory framework and maintain/enforce regulations to ensure that food consumed and sold within its respective countries is safe. There is a move towards harmonisation of food regulations, as illustrated by Australia and New Zealand and by Mercosur. The European Union has also established regulations, which are applicable for all member states, to establish a common authorisation procedure for direct food additives, flavourings and enzymes. Although the path for approval of different categories of food additives varies from jurisdiction to jurisdiction, there are many commonalities in terms of the data requirements and considerations for assessment of the safety of use of food additives, including the use of positive lists of approved substances, pre-market approval, and a separation between science and policy decisions. The principles applied are largely reflective of the early work by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) committees and JECFA assessments of the safety of food additives for human and animal foods.

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Zarbà, C., Chinnici, G., Hamam, M., Bracco, S., Pecorino, B., & D’Amico, M. (2022) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2021.799587 · Cited by 16
“Regarding risk assessment (Renwick et al., 2003; Goga and Clementi, 2010; van der Fels-Klerx et al., 2010; Worm et al., 2010; Magnuson et al., 2013; Barlow et al., 2015; Steffensen et al., 2018; Verhoeckx et al., 2020), some authors studied this theme by linking it to different profiles as follows: food safety managem…”
Background
A Systematic Review of the Use of Electronic Nose and Tongue Technologies for Detecting Food Contaminants
Haq, M. Z. U., Singh, B., Fuku, X. G., Barhoum, A., & Tian, F. (2025) · Chemosensors · doi:10.3390/chemosensors13070262 · Cited by 17
Novel Food legislation and consumer acceptance - importance for the food industry
Knežević, N., Grbavac, S., Palfi, M., Sabolović, M. B., & Brnčić, S. R. (2021) · Emirates Journal of Food and Agriculture · doi:10.9755/ejfa.2021.v33.i2.2257 · Cited by 17
“Upon receipt of the GRAS notification, the USFDA will provide an indication of whether or not the basis of the GRAS decision appears appropriate (Magnuson et al., 2013; Food and Drug Administration, 2020; Overview of International Regulatory Approaches – Proposal P1024, 2020).”
Method
Microencapsulation in food industry – an overview
Petkova, D., Mihaylova, D. S., & Desseva, I. (2022) · BIO Web of Conferences · doi:10.1051/bioconf/20224502005 · Cited by 15
Potential applications of pulsed electric field in cheesemaking
Gentès, M., Caron, A., & Champagne, C. P. (2022) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12854 · Cited by 14
Anticaking Additives for Food Powders
Yapıcı, E., İkizler, B. K., & Yücel, S. (2020) · Food engineering series · doi:10.1007/978-3-030-48908-3_6 · Cited by 14
Exploration of simulated human olfactory system and its integration with machine learning algorithms for food quality assessment: A review
Gite, S. S., Karmakar, M., Mokashi, S., Dalbhagat, C. G., Vivek, K., Raigar, R. K., & Shukla, R. M. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.104977 · Cited by 13
Quantification of additives in beached plastic debris from Aotearoa New Zealand
Bridson, J. H., Masterton, H., Knight, B., Paris, C. F., Abbel, R., Northcott, G. L., & Gaw, S. (2024) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2024.175251 · Cited by 12
Chlorophylls as Food Additives
Fernandes, A. S., Nass, P. P., Oliveira, A. S., & Zepka, L. Q. (2020) · Springer eBooks · doi:10.1007/978-3-030-50971-2_16 · Cited by 12
Nanoencapsulation in agricultural applications
Aphibanthammakit, C., & Kasemwong, K. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821506-7.00015-6 · Cited by 11
Blue in Food and Beverages—A Review of Socio-Cultural, Economic, and Environmental Implications
Szmagara, A. (2024) · Sustainability · doi:10.3390/su16188142 · Cited by 13
Registration of food and feed additives (enzymes) in the United States, Canada, and China
Nunes, C. S., Kunamneni, A., Kumar, V., & Habte‐Tsion, H. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-805419-2.00024-1 · Cited by 10
Mycotoxins in Children’s Food: Problem and Halal Management
Abdel-Wahhab, M. A., El‐Nekeety, A. A., & Aly, S. E. (2019) · International Journal of Halal Research · doi:10.18517/ijhr.1.1.16-38.2019 · Cited by 10
“In exposed populations in Asia and West Africa, hepatitis B virus infection (and also hepatitis C virus infection) may confound the relationship between aflatoxin ingestion and liver cancer (Wogan, 1999; Magnuson et al., 2013).”
Background
Nanohybrid Active Fillers in Food Contact Bio-based Materials
Gorrasi, G., Bugatti, V., & Sorrentino, A. (2017) · Springer eBooks · doi:10.1007/978-3-319-67319-6_4 · Cited by 10
The application of dietary fibre as microcapsule wall material in food processing
Zhang, Y., Amin, K., Zhang, Q., Yu, Z., Jing, W., Wang, Z., Lyu, B., & Yu, H. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141195 · Cited by 9
Food additives for the central nervous system, useful or harmful? An evidence-based review
Fadaei, M., Lahijan, A. S. N., Jahanmehr, D., Ahmadi, A., & Asadi-Golshan, R. (2025) · Nutritional Neuroscience · doi:10.1080/1028415x.2024.2433257 · Cited by 9
Regulatory challenges and industrial applications of phages and phage-encoded enzymes for food safety
Wang, X., Mahmoud, A. A., Elafify, M., Zhang, S., Liao, X., Ding, T., & Ahn, J. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111788 · Cited by 9
Regulation of Natural Food Additives
Öztekin, S., Anaya, K., & Yurdunuseven-Yıldız, A. (2022) · Springer eBooks · doi:10.1007/978-3-031-17346-2_13 · Cited by 9
Functionality of Food Additives
Abedi‐Firoozjah, R., & Tavassoli, M. (2024) · Food science and nutrition · doi:10.5772/intechopen.114959 · Cited by 9
Use of smart nanomaterials in food packaging
Singh, N., Gaur, S., Chawla, S., Singh, S., & Husen, A. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-99546-7.00008-2 · Cited by 9
Applications of nanotechnology in nutrition: potential and safety issues
Kulkarni, A. S., Ghugre, P. S., & Udipi, S. A. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-804308-0.00015-7 · Cited by 9
Food Additives: Recent Advances and Development
Kaur, S., Kaur, S., Chauhan, P. N., Alsayadi, G. M. H., & Hamid, J. U. (2023) · Current Nutrition & Food Science · doi:10.2174/1573401319666230406093618 · Cited by 8
Recent developments and innovative application of propolis in the food industry: a natural preservative from honeybee waste
Reddy, N. B. P., Indumathi, C., Deotale, S. M., Nath, P. C., Ashoksuraj, B. S., Rajam, R., & Thivya, P. (2025) · Food Science and Biotechnology · doi:10.1007/s10068-025-01847-6 · Cited by 8
“Propolis can be used as an active ingredient which is included in the ‘Food for Specified Health Uses’ (FOSHU) in Japan Magnuson et al. (2013).”
Influential
Genesis, Health Benefits, and Future Perspectives of Probiotics: Exploring Endogenous and Exogenous Classes, Innovations, and Research Gaps
Mafe, A. N., Obumneme, O. S., Edo, G. I., Akpoghelie, P. O., Gaaz, T. S., Yousif, E., Isoje, E. F., Igbuku, U. A., Ismael, S. A., Essaghah, A. E. A., et al. (2025) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-025-10756-3 · Cited by 9
“By focusing on personalized approaches that consider unique microbiome profiles Inconsistent enforcement [150] and health goals, probiotics can play a significant role in enhancing well-being and preventing disease.”
Regulatory principles on food nanoparticles legislated by Asian and Oceanian countries
Mohammadi, Z., & Jafari, S. M. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-815725-1.00006-9 · Cited by 10
Thyme (Thymus vulgaris) Essential Oil–Based Antimicrobial Nanoemulsion Formulation for Fruit Juice Preservation
Patel, A., & Ghosh, V. (2020) · Springer eBooks · doi:10.1007/978-981-15-3453-9_12 · Cited by 8
Identification of Intentionally and Non-intentionally Added Substances in Recycled Plastic Packaging Materials
Wrona, M., Pezo, D., Paiva, R. D. S., & Cruz, S. A. (2024) · Methods and protocols in food science · doi:10.1007/978-1-0716-3613-8_4 · Cited by 7
A comprehensive insight into metal oxide nanoparticle synthesis, associated regulations, and application in the agri‐food sector
Wroblewski, C., Barbhuiya, R. I., Kaur, G., Nair, G. R., Elsayed, A., & Singh, A. (2024) · The Canadian Journal of Chemical Engineering · doi:10.1002/cjce.25484 · Cited by 7
EU Food Law and Ultra-Processed Food Markets: Safety from What and for Whom?
Zokaityte, A. (2025) · Journal of Consumer Policy · doi:10.1007/s10603-025-09582-5 · Cited by 9
“The EU adopted the ADI methodology as part of its regulatory framework for food additives, aligning with the global standards set by JECFA (Magnuson et al., 2013).”
Influential
PRELIMINARY ASSESSMENT OF HEAVY METALS CONTENT OF VEGETABLES GROWN IN INDUSTRIAL AREAS IN ROMANIA
Nedelescu, M. M., Bălălău, D., Baconi, D. L., Jula, M., & Gligor, A. M. (2015) · Cited by 7

Authors: Magnuson, B., Munro, I., Abbot, P., Baldwin, N., Lopez-Garcia, R., Ly, K., McGirr, L., Roberts, A., & Socolovsky, S.
Affiliations: University of Toronto (CA)
Intertek (Canada) (CA)
Corresponding author: Magnuson, Bernadene
ORCID: Roberts, Ashley
Venue: Food Additives & Contaminants: Part A
Publisher: Informa UK Limited
Published: 2013-07
Volume: 30
Issue: 7
Pages: 1147-1220
ISSN: 1944-0049 (ISSN-L)
1944-0057
DOI: 10.1080/19440049.2013.795293
PMC: PMC3725665
OpenAlex: W2113403465
Cited by: 200
References: 16
Citations by year: 2026: 19 · 2025: 30 · 2024: 20 · 2023: 16 · 2022: 17 · 2021: 13 · 2020: 16 · 2019: 13 · 2018: 8 · 2017: 17 · 2016: 16 · 2015: 11 · 2014: 4
FWCI: 15.39
Type: journal article
Language: en
Open access: green
europepmc.org
Locations: Food Additives & Contaminants Part A (publishedVersion)
Europe PMC (PubMed Central) (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
Funders: Pew Charitable Trusts
European Food Safety Authority
European Commission
Health Canada
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural safety and regulations
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Physical Sciences › Chemistry › Analytical Chemistry › Dye analysis and toxicity
Keywords: food additive regulation, food safety assessment, food additives, food ingredients, flavouring agents, food enzymes, processing aids, food contact materials, novel foods, regulatory harmonisation, premarket approval, JECFA, international regulatory comparison
MeSH terms: Legislation, Food, Safety, Internationality

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