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Toxicity of Chemicals in Food, Consumer Products and the Environment

10 June 2014

Dr Stollery recently finished serving as a member on the working group for the Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT).

Dr Stollery recently finished serving as a member on the working group for the Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT). This is an independent scientific advisory committee which conducts risk assessment of chemicals, including those in food, with the aim of forming an objective view on the available scientific evidence in a way that recognises both uncertainties and assumptions and considers the possible variation in interpretation of scientists working from different standpoints. Related international committees dealing with chemicals in food are those of the European Food Safety Authority and of the World Health Organisation. 

The statement issued by the working group considered whether long-term, harmful effects on the nervous system can result from exposure of adults to low levels of cholinesterase-inhibiting organophosphates that are insufficient to cause overt short-term poisoning. 
Dr Stollery’s responsibility was for reviewing the neuropsychological and neurophysiological evidence.

The report of the working group was considered, and accepted, by the full committee, which in turn provides advice to the Food Standards Agency, the Department of Health and other Government Departments and Agencies on matters concerning the toxicity of chemicals.  

The lay and full statements

 

 

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