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Food safety implications from the use of environmental inhibitors in agrifood systems

Year of publication 2023

Place of publication Rome, Italy ;

Pages 120 p.

Author FAO

Publisher FAO ;

Product type Book (series)

ISBN 978-92-5-138373-5

Series title Food Safety and Quality Series

Series number No. 24

To cite or share https://doi.org/10.4060/cc8647en

Synopsis (short abstract) The challenge of feeding a growing world population while responding to the climate crisis, requires development of practices and technologies to increase sustainability of agrifood systems and reduce harmful effects on the environment. Among those approaches, environmental inhibitors are used to improve the production efficiency of crops and livestock while reducing emissions of greenhouse gases such as methane or limiting the loss of nitrogen from cultivated fields and pastures. An inadvertent presence of environmental inhibitors in food commodities can raise health concerns as well as trade disruption if standards are not established. Challenges related to food safety risk assessment and management of these substances include the lack of internationally harmonized maximum residue limits (MRLs), agreed definition for environmental inhibitors and insufficient safety information for some compounds. This publication provides an overview of various synthetic and biological environmental inhibitors along with an analysis of possible food safety implications from their use. Regulatory frameworks relevant for environmental inhibitors in selected countries are presented as examples of current approaches being taken at national or regional level. Finally, food safety-related knowledge gaps are discussed together with some perspectives on how to move forward.

Cite this content as:

FAO. 2023. Food safety implications from the use of environmental inhibitors in agrifood systems. Food Safety and Quality Series, No. 24. Rome.




https://doi.org/10.4060/cc8647en

Language English

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    Transforming agrifood systems towards sustainable production is essential to reduce the environmental impact of agriculture while meeting the growing global food demands. This transformation requires the adoption of sustainable practices, including those aimed at reducing greenhouse gas (GHG) emissions and improving fertilizer efficiency. One such approach involves the use of environmental inhibitors (EIs). Although several EIs have been approved in various countries, regulatory frameworks governing their classification and use differ significantly, resulting in varying data requirements for pre-market evaluation.This brief provides an overview of the food safety considerations and risk assessment process for environmental inhibitors, focusing on potential residue uptake and transfer into crops intended for human consumption and animal-derived foods.
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    Transforming agrifood systems is key to meeting the growing global food demand while reducing agriculture’s environmental impact. Environmental inhibitors can help reduce methane emissions from farming sectors like livestock and rice cultivation, and the loss of nitrogen from farmlands. While not yet in widespread use, methanogenesis inhibitors, nitrification inhibitors and urease inhibitors, are being explored for their capacity to both increase nitrogen use efficiency and reduce the impact of agriculture on climate change.Although various environmental inhibitors are currently in development, with some already in use across markets, potential food safety risks from residues in food products have not always been fully addressed. This publication proposes a food safety risk assessment process for environmental inhibitors addressing potential residue uptake and transfer into crops intended for human consumption and foods of animal origin.
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    Summary report of the webinar on food safety implications from the use of environmental inhibitors in agrifood systems 2024
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    This document summarizes proceedings of the webinar organized by the Agrifood Systems and Food Safety Division of FAO as a follow-up to the recent FAO publication "Food safety implications from the use of environmental inhibitors in agrifood systems". The aim was to stimulate discussion on the food safety aspects that need to be considered and addressed when using environmental inhibitors in agrifood production. The webinar was part of the activities under the FAO Food Safety Foresight Programme.
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