Additives and ingredients subcommittee meeting august 26 28 2003
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ADDITIVES AND INGREDIENTS SUBCOMMITTEE MEETING AUGUST 26-28, 2003 PowerPoint PPT Presentation


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ADDITIVES AND INGREDIENTS SUBCOMMITTEE MEETING AUGUST 26-28, 2003. Laura M. Tarantino, Ph. D. Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration August 26, 2003. CHARGE TO THE COMMITTEE.

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ADDITIVES AND INGREDIENTS SUBCOMMITTEE MEETING AUGUST 26-28, 2003

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Additives and ingredients subcommittee meeting august 26 28 2003

ADDITIVES AND INGREDIENTS SUBCOMMITTEE MEETING AUGUST 26-28, 2003

Laura M. Tarantino, Ph. D.

Center for Food Safety and Applied Nutrition

U.S. Food and Drug Administration

August 26, 2003


Charge to the committee

CHARGE TO THE COMMITTEE

CFSAN’s concern with the use of natural rubber latex (NRL) gloves in retail food stores and the food service industry is focused on whether such use may result in the production of unsafe food. Consequently, it is important to separate issues related to worker exposure and occupational safety from those of food safety.


Charge to the committee cont d

CHARGE TO THE COMMITTEE (cont’d)

The task before this Food Advisory Subcommittee is to consider the available information relating to food-mediated latex allergic reactions and the use of latex food-service gloves in establishments that prepare food for public consumption.


Question 1

QUESTION #1

1. Has a positive relationship been established between the use of natural rubber latex gloves in food service and allergic reactions to food served in food establishments, or sold at the market, based on the available data? If it exists, what is the strength of that relationship, and has it been shown to be causative?


Question 2

QUESTION #2

2. If a positive relationship has been established and shown to be causative, can you suggest science-based options to mitigate food-mediated latex allergy risk?


Question 3

QUESTION #3

3. If current evidence is not sufficient to establish a relationship between use of natural rubber latex gloves in food service and allergic reactions to food, what additional questions need to be addressed to adequately understand this issue?


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