Opinion of the Scientific Panel on additives and products or substances used in animal feed (FEEDAP) on the use of iodine in feedingstuffs

,

doi:10.2903/j.efsa.2005.168

Cited by 17 publications

(3 citation statements)

References 56 publications

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“…Sources of I in food include that of marine products, eggs, milk, other food products derived from these, and as iodized salt. I can also be found in feed, and the EFSA has evaluated physiological requirements for I in different animal species (EFSA, 2005).…”

Section: 121mentioning

confidence: 99%

Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

136

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Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet. Thus far, data on the safety of seaweed for feed and food purposes in the Western world are scattered. This study aimed to review the available knowledge on the presence of food safety hazards in seaweed, including factors influencing their presence, and to prioritize the hazards that may pose a risk to human health. Given current knowledge from the literature, data from the Rapid Alert System for Food and Feed, and results from a stakeholder survey, 22 food safety hazards were ranked into major (4), moderate (5), and minor (13) hazards. Arsenic, cadmium, iodine, and Salmonella were identified as major hazards. Hazards, where data gaps exist, should be carefully assessed. These include pesticide residues, dioxins and polychlorinated biphenyls, brominated flame retardants, polycyclic aromatic hydrocarbons, pharmaceuticals, marine biotoxins, allergens, micro‐ and nanoplastics, other pathogenic bacteria, norovirus, and hepatitis E virus. It is recommended to collect more data on these hazards in future studies. Many factors can affect the presence of hazards including seaweed type, physiology, season, harvest and cultivation environment, geography including the location of cultivation, alongside further processing. Moreover, when seaweed is cultivated near industrialized or anthropogenic activities, these activities may negatively influence water quality, which can increase the likelihood of hazards in seaweed. Results of the ranking prioritized hazards can be used to prioritize monitoring programs and adjusted given future additional knowledge covering the data gaps.

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Section: 121mentioning

confidence: 99%

Food safety hazards in the European seaweed chain

Banach

Hil

Fels‐Klerx

2020

Comp Rev Food Sci Food Safe

136

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“…Among the marine fish species studied, particularly high concentrations of iodine were found in the muscles of members of the family Gadidae with maximum iodine concentrations in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus), reaching 12.7 and 9.2 mg/kg wet weight, respectively. Significantly lower levels of iodine were found in members of the family Salmonidae, namely 6-34 and 20-100 μg/kg wet weight in the muscles of atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss), respectively [31].…”

Section: Iodine In the Biotic Environment 31 Iodine In Organisms Inmentioning

confidence: 99%

“…Iodine is abundant in marine animals, both in vertebrates and invertebrates, including sponges, corals, crustaceans and mollusks [29,65]. The reported iodine concentrations in edible marine invertebrates range from 308 μg/kg in crab tissues to 1300-1400 μg/kg in shrimp and mussel tissues [31]. Along with the accumulation of iodine, marine invertebrates and algae can synthesize non-volatile iodinated organic molecules with a diverse structure, including monoiodotyrosine, diiodotyrosine, iodinated alkaloids, iodinated diter penoids of briarane type and others [29,37,74,81].…”

Section: Iodine In the Biotic Environment 31 Iodine In Organisms Inmentioning

confidence: 99%

Iodine in abiotic and biotic environments

et al. 2018

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Iod und anorganische Iodide [MAK Value Documentation in German language, 2014]

2014

The MAK‐Collection for Occupational Health and Safety

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Veröffentlicht in der Reihe Gesundheitsschädliche Arbeitsstoffe , 57. Lieferung, Ausgabe 2014 Der Artikel enthält folgende Kapitel: Allgemeiner Wirkungscharakter Wirkungsmechanismus Toxikokinetik und Metabolismus Aufnahme, Verteilung, Ausscheidung Metabolismus Erfahrungen beim Menschen Einmalige Exposition Wiederholte Exposition Wirkung auf Haut und Schleimhäute Allergene Wirkung Reproduktionstoxizität Genotoxizität Kanzerogenität Tierexperimentelle Befunde und In‐vitro‐Untersuchungen Akute Toxizität Subakute, subchronische und chronische Toxizität Wirkung auf Haut und Schleimhäute Allergene Wirkung Reproduktionstoxizität Genotoxizität Kanzerogenität Bewertung

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Opinion of the Scientific Panel on additives and products or substances used in animal feed (FEEDAP) on the use of iodine in feedingstuffs

Cited by 17 publications

References 56 publications

Food safety hazards in the European seaweed chain

Food safety hazards in the European seaweed chain

Iodine in abiotic and biotic environments

Iod und anorganische Iodide [MAK Value Documentation in German language, 2014]

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