A word with Konrad Korzeniowski – Scientific Project Manager – ILSI Eurpoe

What is the objective of the ILSI Europe Food Contaminants Task Force  (FC TF) and why is it relevant to the industry?

The Task Force has a wide scope in that it deals with many different topics related to food contaminants, such as natural toxins and environmental pollutants, with an overall purpose of helping with the continuous improvement of consumer safety.
From the perspective of a food business, involvement in the Task Force enables a current and deep understanding of the topics, by sharing knowledge and experience. That understanding is helpful in how food businesses manage the topics both internally and through fora that interact with regulators to improve food safety controls. Through the sharing of knowledge and experience, food businesses are able to be a part of projects, together with academics and regulators, to define what is the current state of understanding including gaps and develop best practices based on that understanding.

How does the Task Force address the link between food contaminants and climate change?

Climate change has a direct impact on food safety, as changing weather patterns can lead to increased levels of contaminants like mycotoxins in crops. The Task Force has been exploring these connections to help anticipate future risks and implement strategies that ensure food safety in a changing environment.

Recently, the Task Force has been focused on risk prioritization of natural toxins, especially mycotoxins. Why is this relevant to the food industry today?

There are many different types of contaminants that may be found in food supply chains. In order to best protect consumer safety, it is necessary to identify what could be the major risks and therefore which require most focus for control. However, the ability to control different types of contaminants varies, and so as a part of the prioritization of risks it makes most sense to incorporate the degree to which mitigation is possible. By incorporating both the scale of risk and degree of mitigation possible into risk prioritization, the consumer can be best protected.

As an expert in the industry, what has been a highlight of the Task Force’s work for you?

One of the most rewarding aspects of the Task Force’s work has been its ability to tackle a wide array of critical issues facing the food industry today. Beyond our focus on climate-related risks, the Task Force has made significant strides in areas such as Risk-Benefit Assessment and the development of clear, global definitions for food contaminants.

For instance, our Risk-Benefit Assessment expert group has been addressing why this methodology is underutilized in the food sector, despite its potential to provide a balanced view of food risks and benefits, and therefore the overall effect experienced by the consumer. By identifying practical solutions to increase the utility of the method, we are helping the industry make more informed, evidence-based decisions that not only prioritize food safety but also consider nutritional and economic aspects.

Another key achievement has been the Prioritization of Natural Toxins for Risk Management activity I have mentioned before. Through this initiative, we are developing a framework that helps differentiate mycotoxins, based on their risk level to consumers and the effectiveness of risk management actions. This evidence-based approach provides clear guidance on which natural toxins should be prioritized for mitigation, helping to streamline decision-making and reduce consumer exposure to harmful toxins.

Finally, our work on Food Contaminant Definitions has been another highlight. The complexity and inconsistency in how food contaminants are defined across can lead to confusion and miscommunication. Our efforts to consolidate a more universal definition and explore the value of these definitions as communication tools are crucial for aligning global food safety efforts. This kind of clarity is essential not just for scientists and regulators, but also for food producers and consumers, as it ensures everyone operates with the same understanding when discussing food safety risks.

Together, these diverse activities underscore the Task Force’s comprehensive approach to addressing food safety challenges, ensuring the food industry remains resilient and adaptable in the face of evolving risks, including those driven by climate change.

Can you share any upcoming activities of the Task Force?

Yes, one of our key upcoming initiatives involves developing a systematic approach for the management of food ‘incidents’. This is when it is discovered that there may be a safety issue with a food that has been produced. This toolkit will be designed to enable rapid risk assessment in a harmonized approach, determine appropriate risk assessment methods based on toxicity profiles and exposure scenarios. Our aim is to integrate the latest scientific guidance into this system, making it easier for stakeholders to manage incidents more effectively. This tool will be especially valuable in responding to contaminants whose presence may be exacerbated by climate change, ensuring that food safety remains a top priority.

Our Task Force is made up of experts from various sectors, including food safety scientists, toxicologists, risk assessors, and representatives from food industries, academia and public institutions. This diverse composition ensures a holistic view of food contaminants from multiple perspectives, including regulatory, scientific, and practical industry concerns. Collaboration is key to the Task Force’s success, and we actively engage with stakeholders across Europe to tackle emerging challenges effectively.