Preservatives, pesticides, additives: gods risks linked to the presence in the food and production chain these substances have been discussed in recent days within the G7 Health in Ancona, during the round table ‘Food safety’ organized by the Italian Society of Toxicology (Sitox). The event, part of the ‘Extra G7 Health’ calendar, was moderated by the national president of Sitox, Orazio Cantoni, and saw the participation of illustrious experts in the sector. Cantoni underlined the importance of guaranteeing correct information and consumer protection: “We have analyzed the risks connected not only to the substances present in food – he said – but also to phenomena of food adulteration and fraud, illustrating how science can help to prevent and identify these risks, protecting consumer confidence”.
One of the central themes of the round table was debate on the use of glyphosate, a herbicide widely used in agriculture, which has become an emblematic example of misinformation. Contrary to the concerns raised by some agencies – reports a note – such as the International Agency for Research on Cancer (IARC), which have classified it as potentially carcinogenic, various international regulatory bodies, such as EFSA (European Food Safety Authority ) and the EPA (Environmental Protection Agency) in the United States, have reiterated that glyphosate does not pose a significant risk to human health, if used in the right doses. Experts underlined that the safety of glyphosate is guaranteed when the quantities prescribed by current regulations are respected.
“The authorized doses are the result of a careful scientific evaluation, aimed at limiting the population’s exposure as much as possible. As happens with other substances – explained Corrado Galli, past president Sitox – it is the dose that determines toxicity: levels that are too high may be dangerous, but at the doses commonly used in agriculture, glyphosate does not pose significant health risks. In-depth studies, such as the Agricultural Health Study, have shown that there is no link between the use of glyphosate by farmers and a increased risk of tumors. It was also reiterated that weed control through the use of herbicides such as glyphosate contributes to maintaining high agricultural yields, avoiding techniques that are more invasive and less sustainable for the environment”.
The risks of intoxication
In the second part of the round table, the focus shifted to safety of the foods consumed and the risks of food poisoning. Carlo A. Locatelli, director of the Irccs Maugeri Pavia poison control center and Sitox member, underlined how the center receives 105 thousand requests for advice per year, equal to approximately 200 per day. “That of the mushrooms – he highlighted – it is the perfect ‘seasonal’ example to make people understand how we manage to get intoxicated without needing to buy contaminated food at the supermarket. But it has also happened to find tropane alkaloids in spinach, due to contamination with jimsonweed, which ended up in the production chain by mistake. Even peas are occasionally contaminated with dangerous substances.” Locatelli also spoke about the dangers represented by poisonous plantsoften confused with edible ones: “Autumn colchicum, or false saffron, is a beautiful but extremely poisonous flower, and there have been cases of people using it for cooking, with unfortunately fatal results. Similar errors – warned the expert – they also happen with mandrake, collected by mistake and ingested”. Furthermore, the professor recalled the risk represented by home preserves: “Every year there are dozens of cases of poisoning from botulinumI would say at least fifty, linked precisely to homemade products”.
The experts then highlighted the importance of choosing seasonal and minimally processed foods. “It is essential that consumers pay attention to the seasonality of products, choosing seasonal fruit and vegetables, which offer the maximum in terms of freshness and nutrients, also reducing the risks associated with prolonged storage. Furthermore, lightly processed foods are a safe to limit exposure to preservatives and other chemicals that can increase health risks.”
Among the speakers of the day were Captain Alfredo Russo, Commander of the Nas unit in Ancona; Andrea Terron, Senior scientific officer of Efsa, and Antonio Iaderosa, Head of the Marche/Emilia-Romagna Repression and Fraud Center Department, with a focus on how to protect the food market from fraud and guarantee consumer safety, demonstrating once again the importance of a rigorous scientific approach for the protection of public health. “In Italy – they assured – food controls are a serious matter, the organization is exceptional. Food is subjected to rigorous checks and withdrawals are triggered immediately as soon as a risk is identified”.
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