Interview with Diane Benford about food safety considerations for shipping fats and oils

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) wrapped up its 90th session on 6 November 2020, having assessed the suitability of transporting certain commodities prior to edible fats and oils. In particular, the experts focused on whether there could be any adverse human health effects from a possible carry-over of residues from what was shipped in the previous cargoes.

JECFA Members are prominent scientists from across the world who convene to evaluate the safety of food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food. The risk assessments they carry out serve as advice to Codex Alimentarius Commission, FAO, WHO, and the Member countries of both organizations.

We spoke with Dr Diane Benford, a toxicologist with particular expertise in mechanisms of toxicity and risk assessment, who was the Chairperson of JECFA’s most recent two-week session.

• When was your first JECFA meeting?

My first meeting was the 57th meeting of JECFA in 2001. I was assigned to the evaluation of the thickening agents carrageenan and processed euchema seaweed.

• Why do you take part in JECFA?

I feel it is important to use the expertise that I have acquired over many years to assist FAO and WHO in protecting food safety and supporting public health. I also enjoy the scientific challenges that we face, and working with experts from around the world.

• How did you find chairing a JECFA meetings in virtual mode?

Chairing a virtual JECFA meeting is quite different from a physical meeting. You cannot see the expressions and body language of the participants, which makes it more difficult to appreciate whether or not everyone agrees on particular points. Resolving complex issues in a virtual meeting can be more difficult and take longer because the experts are not able to discuss their differing perspectives during the breaks.

• What are ‘previous cargoes’ and what kind of food do they involve?

Tanker ships transport foodstuffs from the region in which they are produced to the regions where they are marketed. It would not be economical to make the return journey with an empty hold. Therefore a different type of cargo is transported on the return journey. In this instance, the transported foods are fats and oils, and the previous cargo is the substance that was transported before the fat/oil, traces of which might remain in the tank. There is a list of hazardous substances that are banned from being transported as previous cargoes, and a list of substances that are approved.

• How does science help understand the risk with previous cargoes?

A multidisciplinary approach is needed to assess the potential risk from previous cargoes. Some of the JECFA experts are toxicologists, like me. We also have experts in epidemiology, dietary exposure assessment, statistics, analytical chemistry and food chemistry.

• Can you briefly describe how JECFA goes about assessing the risks of previous cargoes?

We assess the evidence for harmful effects of a substance to be used as a previous cargo, for example whether it could cause cancer, harm the nervous system or the developing fetus. We determined the exposure level at which any effects are unlikely to occur, and compare it to the estimated dietary exposure to that substance as a previous cargo in fats and oils, together with other possible sources of dietary exposure. We want to see a large enough difference between these values to allow for uncertainties in the data and to provide protection for people who might be more sensitive to the effects. We also look for evidence that the substance could cause a food allergy, which would make it unacceptable.

Read more about the JECFA and the Scientific Advice Programme at FAO

Read more about JECFA on the WHO website