International Policy Resources

International Authorities

The following science, policy, regulatory, standards-related, and other resources are offered for your awareness and reference.

The Codex Alimentarius is the international organization created by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards, guidelines and other texts under the Joint FAO/WHO Food Standards Programme to protect the health of consumers and ensure fair practices in food trade. As a nongovernmental organization with observer status IFT participates in meetings of select Codex committees and task forces.

With the mandate of raising levels of nutrition, improving agricultural productivity, bettering the lives of rural populations, and contributing to the growth of the world economy, Food and Agriculture Organization (FAO) of the United Nation serves as a knowledge network, shares policy expertise, provides a neutral meeting forum for nations, and brings technical knowledge to the field. 

As the directing and coordinating authority for health within the United Nations, the World Health Organization provides leadership on global health matters, shapes the health research agenda, sets norms and standards, articulates evidence-based policy options, provides technical support to countries, and monitors and assesses health trends.

Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international expert scientific committee administered jointly by FAO and WHO. JECFA serves as an independent scientific committee which performs risk assessments on food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food and provides advice for the CAC and its committees.

The European Food Safety Authority (EFSA) is a scientific risk assessment body of the European Union, providing scientific advice on food and feed safety, nutrition, animal health, plant protection, and plant health.

The Food Chemicals Codex (FFC) is a compendium of internationally recognized standards for the authenticity, purity and identity of food ingredients. The compendium features about 1,100 monographs, including food-grade chemicals, processing aids, foods, flavoring agents, vitamins, and functional food ingredients, as well as information on topics such as adulteration, analytical methods and more.

The FCC plays a key role in safeguarding commerce and public health by providing essential criteria and analytical methods to authenticate and determine the quality of food ingredients. FCC standards are beneficial to all stakeholders in the food industry as agreed standards between suppliers and manufacturers aid in distinguishing genuine products from inferior or adulterated ingredients and substances, thereby helping to make the food supply chain safer and assuring consumers of the quality of the food products they consume. 

The IFT Global Food Traceability Center (GFTC) convenes industry sector stakeholders to facilitate pre-competitive processes which promulgate standards, especially for upstream segments of the food value chain. For more information, visit the GFTC standards and protocols page.
GS1 is a standards body that develops and maintains business communication standards and protocols pertinent to food logistics and traceability. GS1 promulgates standards such as barcodes, communication formats (e.g., EPCIS), and logistics networks (e.g., the Global Data Synchronization Network). GS1 standards have broad usage in the food industry worldwide, especially for consumer-packaged goods, fresh products, meat and poultry, and food service.
The Global Food Safety Initiative (GFSI) was established by the Consumer Goods Forum to benchmark food safety standards worldwide. The GFSI scope encompasses food supply chain safety from production/source to consumption. GFSI seeks to reduce food safety risks through standardization, manage costs in the global food system, develop capacity and competency across global food systems, and provide an international platform for knowledge exchange.

The International Organization for Standardization (ISO) develops and publishes international standards relating to topics, including food ingredients, food safety and quality, and nanotechnology, through a network of national member standards institutes of 162 countries.

The Organisation for Economic Co-operation and Development's (OECD) is an international organization that works to build better policies for better lives. Its goal is to shape policies that foster prosperity, equality, opportunity, and well-being for all. Together with governments, policy makers, and citizens, the OECD works on establishing international norms.

Canadian Food Inspection Agency

The Canadian Food Inspection Agency's (CIFA) highest priority is mitigating risks to food safety, with the health and safety of Canadians the driving force behind the design and development of its programs. In collaboration and partnership with industry, consumers, and federal, provincial, and municipal organizations, CFIA works towards protecting Canadians from preventable health risks related to food and zoonotic diseases.
   

Food Standards Australia New Zealand (FANZ)

The Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government Health Portfolio. FSANZ develops food standards for Australia and New Zealand.
 

Health Canada

Health Canada is responsible for helping Canadians maintain and improve their health, ensuring that high-quality health services are accessible, and working to reduce health risks.
  

U.K. Foods Standards Agency

The U.K. Food Standards Agency is an independent government department working across England, Wales, and Northern Ireland to protect public health and consumers’ wider interests in food.
 

United States Food and Drug Administration

The U.S. Food and Drug Administration (FDA) The FDA (Food and Drug Administration) ensures the safety, efficacy, and security of human and veterinary drugs, biological products, and medical devices, and ensures the safety of the nation’s food supply, cosmetics, and products that emit radiation. The FDA's role in food regulation involves ensuring the safety and proper labeling of the nation's food supply, excluding meat, poultry, and certain egg products which are regulated by the USDA. It sets standards, conducts inspections, enforces regulations, and responds to foodborne illness outbreaks to protect public health\.
  

United States Department of Agriculture

The U.S. Department of Agriculture provides leadership on food, agriculture, natural resources, rural development, nutrition, and related issues. The USDA develops and enforces regulations related to agricultural practices, food processing, and nutrition, ensuring the overall health and well-being of the public. Through its Food Safety and Inspection Service (FSIS), it oversees the safety, quality, and proper labeling of meat, poultry, and egg products.

Latest from IFT Scientific Journals right arrow

Food contamination and the emerging application of nanobiosensors in food safety

This review article focuses on efficient strategies for detecting food contamination, particularly through the use of nanobiosensors. It begins with an overview of biosensors, highlighting their basic components and underlying mechanisms. The article then explores the advancements driven by nanotechnology, specifically examining key nanomaterials—such as nanoparticles, nanowires, and nanotubes—that play a crucial role in sensor development. A comprehensive analysis of the diverse applications of nanobiosensors in the food industry follows, including their use in detecting foodborne pathogens, toxins, and other harmful contaminants. The integration of nanobiosensors with Internet of Things technologies is also discussed, emphasizing the potential of smart packaging solutions for real-time monitoring and data analysis. The article critically assesses the challenges and prospects of nanobiosensor applications, addressing issues such as sensor sensitivity, specificity, cost-effectiveness, and regulatory concerns. Furthermore, emerging trends and future directions are explored, particularly the shift toward more sustainable and eco-friendly sensor technologies. The review concludes by emphasizing the transformative impact of nanobiosensors in enhancing food safety, quality control, and innovation across the food industry. By offering a thorough examination of current technologies and potential future developments, this article aims to contribute to the continued evolution of nanobiosensor applications in food safety.

Highly specific immunoassays for hazardous phenacetin in herbal teas enabled by low electronegativity‐induced coating antigen

Phenacetin is often illegally adulterated into herbal teas for enhanced analgesic and anti-inflammatory properties, posing great threats to consumers’ health. However, few rapid tests are available to monitor the banned phenacetin. Though one phenacetin immunoassay has been reported already, its unmet selectivity limits the wider application in rapid screening. Herein, a highly specific and sensitive phenacetin antibody was induced by long spacer arms-based immunogens coupling with low-electronegativity coating antigen. Furthermore, a precise indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) and a field practical colloidal gold immunochromatographic assay (AuNPs-LFIA) were developed for phenacetin detection in Guangdong herbal teas. This work exhibits low detection limits (8.80 ng/mL for ic-ELISA, 2.19 ng/mL for AuNPs-LFIA) and reasonable recoveries (102.8%–111.1% and 91.68%–111.91%). It is noteworthy that both of the developed ic-ELISA and AuNPs-LFIA have high accuracy and practicability in blind herbal tea analysis, which was validated by the authorized liquid chromatography–mass spectrometry/mass spectrometry method. The proposed ic-ELISA and AuNPs-LFIA could be promising approaches in monitoring Guangdong herbal teas with potential illegally adulterated phenacetin.

Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains

The indigenous Saccharomyces cerevisiae (S. cerevisiae) serves as an essential tool for enhancing the sensory and aromatic profiles of fruit wines from specific regions. This study aims to investigate the effects of inoculating indigenous S. cerevisiae strains Sc1, Sc2, and a commercial strain Sy on the physicochemical properties, organic acids, sensory properties, and volatile compounds of Guichang kiwi wines (Sc1 wine, Sc2 wine, Sy wine) compared to unfermented kiwi juice. Compared to Sy wine, the ethanol concentration in Sc1 and Sc2 wines significantly increased, while the total organic acids content decreased, and the sensory properties of alcohol, fruity, and typicality were notably enhanced. Sc1 wine demonstrated the least reduction in vitamin C (VC) concentration and the lowest total organic acids concentration. Additionally, Sc1 wine surpassed Sc2 wine in terms of scores for alcohol, mouth-feel, acidity, floral, fruity, and typicality. A total of 47 volatile compounds were identified in both the juice and wines using the two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) technique. A strong correlation was observed between 16 odor-active compounds and six sensory attributes, while nine aroma-active compounds (VIP > 1) were identified as the crucial differential compounds responsible for the aromatic characteristics of the juice and wines. Fermentation with Sc1 led to increased production of alcohols, ethyl esters, phenylethyl alcohol, and isoamyl acetate, which significantly enhanced floral and fruity flavors. This study provides evidence that fermentation with the indigenous S. cerevisiae strain Sc1 contributes to improving sensory attributes and enhancing aroma quality in Guichang kiwi wine.

Cold atmospheric plasma treatment induces oxidative stress and alters microbial community profile in the leaves of sweet basil (Ocimum basilicum var. Kiera) plant

The oxidative species generated by cold atmospheric plasma (CAP) treatment can impact the plant stress response system. We hypothesized that this response is not limited to the site of CAP application and it is transmitted through the plant. The resulting stress response can influence the plant microbiome on the intact plant. These hypotheses were tested by the application of CAP to live sweet basil (Ocimum basilicum var. Kiera). A single upper leaf of the plant underwent a 60 s CAP treatment at three different wattage intensity levels. Reactive oxygen species (ROS) generation in directly treated leaves and leaves in the vicinity of the treatment site (i.e., one, two, or three nodes away) was measured using the fluorescein degradation assay (ex/em: 485/525). Leaves directly exposed to CAP showed a marked increase in ROS production. Interestingly, basil leaves not directly treated by CAP also showed a significant (p < 0.05) increase in ROS generation compared to untreated control, extending to the two nearest nodes from the treatment site in all plants tested. The leaf microbiomes were evaluated using 16S rRNA gene sequencing. CAP appeared to drive restructuring of the leaf microbiota profiles, despite maintaining a similar α-diversity. CAP treatment intensity led to significant differences (p < 0.05) in the relative abundances of a variety of dominant bacterial families (e.g., Psuedomonadaceae and Streptomycetaceae) and phyla, and the effects on certain taxa were dependent on leaf distance from the treatment site. CAP's ability to restructure plant microbiota may have applications to improve produce microbial safety and shelf-life.

Functional yacon juice fermented by Lactiplantibacillus plantarum QS7T: Chemical composition, flavor volatiles, and gut microbiota modulation

To prepare functional yacon juice, this study investigates the optimal fermentation duration, shelf-life, chemical composition, and flavor volatiles of yacon juice fermented by Lactiplantibacillus plantarum QS7T capable of utilizing fructo-oligosaccharides (FOS), along with its effects on gut microbiota. The optimal fermentation period was determined as 30 h, resulting in essential parameters: 3.46 g L−1 for total acids and a viable lactic acid bacteria (LAB) count of 2.3 × 108 CFU mL−1. The predicted shelf life when stored at 4°C is 28 days. Throughout storage, the juice maintained significant FOS and viable LAB count (8.0 × 107 CFU mL−1). Total short-chain fatty acid significantly increased post-fermentation and storage, reaching 177.86 µg mL−1. The total content and types of volatile components in yacon juice after fermentation by L. plantarum QS7T significantly increased, thus altering the flavor and improving the juice's appeal. Functional yacon juice also induced significant alterations in gut microbiota structure and abundance in mice, including increasing the abundance of beneficial microbes such as Firmicutes, Actinobacteriota, Faecalibaculum, Dubosiella, Bifidobacterium, and Akkermansia. These results indicate fermented yacon juice's potential as a functional food for gut microbiota modulation and anti-inflammatory benefits.

Latest News

Food contamination and the emerging application of nanobiosensors in food safety

This review article focuses on efficient strategies for detecting food contamination, particularly through the use of nanobiosensors. It begins with an overview of biosensors, highlighting their basic components and underlying mechanisms. The article then explores the advancements driven by nanotechnology, specifically examining key nanomaterials—such as nanoparticles, nanowires, and nanotubes—that play a crucial role in sensor development. A comprehensive analysis of the diverse applications of nanobiosensors in the food industry follows, including their use in detecting foodborne pathogens, toxins, and other harmful contaminants. The integration of nanobiosensors with Internet of Things technologies is also discussed, emphasizing the potential of smart packaging solutions for real-time monitoring and data analysis. The article critically assesses the challenges and prospects of nanobiosensor applications, addressing issues such as sensor sensitivity, specificity, cost-effectiveness, and regulatory concerns. Furthermore, emerging trends and future directions are explored, particularly the shift toward more sustainable and eco-friendly sensor technologies. The review concludes by emphasizing the transformative impact of nanobiosensors in enhancing food safety, quality control, and innovation across the food industry. By offering a thorough examination of current technologies and potential future developments, this article aims to contribute to the continued evolution of nanobiosensor applications in food safety.

Highly specific immunoassays for hazardous phenacetin in herbal teas enabled by low electronegativity‐induced coating antigen

Phenacetin is often illegally adulterated into herbal teas for enhanced analgesic and anti-inflammatory properties, posing great threats to consumers’ health. However, few rapid tests are available to monitor the banned phenacetin. Though one phenacetin immunoassay has been reported already, its unmet selectivity limits the wider application in rapid screening. Herein, a highly specific and sensitive phenacetin antibody was induced by long spacer arms-based immunogens coupling with low-electronegativity coating antigen. Furthermore, a precise indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) and a field practical colloidal gold immunochromatographic assay (AuNPs-LFIA) were developed for phenacetin detection in Guangdong herbal teas. This work exhibits low detection limits (8.80 ng/mL for ic-ELISA, 2.19 ng/mL for AuNPs-LFIA) and reasonable recoveries (102.8%–111.1% and 91.68%–111.91%). It is noteworthy that both of the developed ic-ELISA and AuNPs-LFIA have high accuracy and practicability in blind herbal tea analysis, which was validated by the authorized liquid chromatography–mass spectrometry/mass spectrometry method. The proposed ic-ELISA and AuNPs-LFIA could be promising approaches in monitoring Guangdong herbal teas with potential illegally adulterated phenacetin.

Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains

The indigenous Saccharomyces cerevisiae (S. cerevisiae) serves as an essential tool for enhancing the sensory and aromatic profiles of fruit wines from specific regions. This study aims to investigate the effects of inoculating indigenous S. cerevisiae strains Sc1, Sc2, and a commercial strain Sy on the physicochemical properties, organic acids, sensory properties, and volatile compounds of Guichang kiwi wines (Sc1 wine, Sc2 wine, Sy wine) compared to unfermented kiwi juice. Compared to Sy wine, the ethanol concentration in Sc1 and Sc2 wines significantly increased, while the total organic acids content decreased, and the sensory properties of alcohol, fruity, and typicality were notably enhanced. Sc1 wine demonstrated the least reduction in vitamin C (VC) concentration and the lowest total organic acids concentration. Additionally, Sc1 wine surpassed Sc2 wine in terms of scores for alcohol, mouth-feel, acidity, floral, fruity, and typicality. A total of 47 volatile compounds were identified in both the juice and wines using the two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) technique. A strong correlation was observed between 16 odor-active compounds and six sensory attributes, while nine aroma-active compounds (VIP > 1) were identified as the crucial differential compounds responsible for the aromatic characteristics of the juice and wines. Fermentation with Sc1 led to increased production of alcohols, ethyl esters, phenylethyl alcohol, and isoamyl acetate, which significantly enhanced floral and fruity flavors. This study provides evidence that fermentation with the indigenous S. cerevisiae strain Sc1 contributes to improving sensory attributes and enhancing aroma quality in Guichang kiwi wine.

Cold atmospheric plasma treatment induces oxidative stress and alters microbial community profile in the leaves of sweet basil (Ocimum basilicum var. Kiera) plant

The oxidative species generated by cold atmospheric plasma (CAP) treatment can impact the plant stress response system. We hypothesized that this response is not limited to the site of CAP application and it is transmitted through the plant. The resulting stress response can influence the plant microbiome on the intact plant. These hypotheses were tested by the application of CAP to live sweet basil (Ocimum basilicum var. Kiera). A single upper leaf of the plant underwent a 60 s CAP treatment at three different wattage intensity levels. Reactive oxygen species (ROS) generation in directly treated leaves and leaves in the vicinity of the treatment site (i.e., one, two, or three nodes away) was measured using the fluorescein degradation assay (ex/em: 485/525). Leaves directly exposed to CAP showed a marked increase in ROS production. Interestingly, basil leaves not directly treated by CAP also showed a significant (p < 0.05) increase in ROS generation compared to untreated control, extending to the two nearest nodes from the treatment site in all plants tested. The leaf microbiomes were evaluated using 16S rRNA gene sequencing. CAP appeared to drive restructuring of the leaf microbiota profiles, despite maintaining a similar α-diversity. CAP treatment intensity led to significant differences (p < 0.05) in the relative abundances of a variety of dominant bacterial families (e.g., Psuedomonadaceae and Streptomycetaceae) and phyla, and the effects on certain taxa were dependent on leaf distance from the treatment site. CAP's ability to restructure plant microbiota may have applications to improve produce microbial safety and shelf-life.

Functional yacon juice fermented by Lactiplantibacillus plantarum QS7T: Chemical composition, flavor volatiles, and gut microbiota modulation

To prepare functional yacon juice, this study investigates the optimal fermentation duration, shelf-life, chemical composition, and flavor volatiles of yacon juice fermented by Lactiplantibacillus plantarum QS7T capable of utilizing fructo-oligosaccharides (FOS), along with its effects on gut microbiota. The optimal fermentation period was determined as 30 h, resulting in essential parameters: 3.46 g L−1 for total acids and a viable lactic acid bacteria (LAB) count of 2.3 × 108 CFU mL−1. The predicted shelf life when stored at 4°C is 28 days. Throughout storage, the juice maintained significant FOS and viable LAB count (8.0 × 107 CFU mL−1). Total short-chain fatty acid significantly increased post-fermentation and storage, reaching 177.86 µg mL−1. The total content and types of volatile components in yacon juice after fermentation by L. plantarum QS7T significantly increased, thus altering the flavor and improving the juice's appeal. Functional yacon juice also induced significant alterations in gut microbiota structure and abundance in mice, including increasing the abundance of beneficial microbes such as Firmicutes, Actinobacteriota, Faecalibaculum, Dubosiella, Bifidobacterium, and Akkermansia. These results indicate fermented yacon juice's potential as a functional food for gut microbiota modulation and anti-inflammatory benefits.

Subscribe to The Weekly Newsletter

Get the latest developments in food industry, policy and regulation, research, and more sent to your in-box every Wednesday.

Subscribe