Food-type distribution factors

For 10 % ethanol as the food simulant for aqueous and acidic foods, the food-type distribution factors should be summed. 

The USFDA approach to assessing exposure to migrants from FCMs is explained in CFSAN/Office of Food Additive Safety, April 2002 and is available on their web site (http //www.cfsan.fda.gov/). It describes the use of exposure estimates for use in food contact notifications (FCNs) which would normally be based upon simulant rather than food migration data, as is the case for new materials. The USFDA approach is described in more detail in Chapter 2. In the USFDA approach a consumption factor is combined with a food distribution factor and concentration data to derive an estimate of exposure from all food types and all FCMs containing the substance of interest. 

The taste of a food, however, is independent of its metabolism. The sensation of taste originates in the tongne, where specialized taste cells act as highly sensitive and specific molecular detectors. These cells can discern sugar molecules from the thousands of different types of molecnles present in a mouthful of food. The main factors for this discrimination are the sngar molecnle s shape and charge distribution. 

The restaurants and food services consume the fried products soon after their preparation. Therefore, the shelf life of the product is not a significant factor for these products. The industrial products are sold in various types of packages that protect the products from becoming rancid during storage and distribution. The oil in the restaurant fryer degrades rapidly because of the constant exposure to high temperature and the extended hours of idle time. The continuous fryer... 

The dose in the environment - the delivered dose to a human body - depends on many factors, namely, on the spatial distribution of radionuclides (in soils or in the atmosphere), the characteristics of the radiation (energy, type, etc.), the living site of individuals (at sea level or high elevation, indoors or outdoors), including the incorporation of radionuclides into the body through inhalation and food intake. With high local variation, the worldwide average annual effective dose is about 4 mSv, nearly 3 mSv of it from natural sources and 1 mSv from artificial sources (O Table 47.6). 

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