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Yang D, Yang H, Shi M, Jia X, Sui H, Liu Z, Wu Y. Advancing food safety risk assessment in China: development of new approach methodologies (NAMs). Front Toxicol 2023; 5:1292373. [PMID: 38046399 PMCID: PMC10690935 DOI: 10.3389/ftox.2023.1292373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Accepted: 11/07/2023] [Indexed: 12/05/2023] Open
Abstract
Novel techniques and methodologies are being developed to advance food safety risk assessment into the next-generation. Considering the shortcomings of traditional animal testing, new approach methodologies (NAMs) will be the main tools for the next-generation risk assessment (NGRA), using non-animal methodologies such as in vitro and in silico approaches. The United States Environmental Protection Agency and the European Food Safety Authority have established work plans to encourage the development and application of NAMs in NGRA. Currently, NAMs are more commonly used in research than in regulatory risk assessment. China is also developing NAMs for NGRA but without a comprehensive review of the current work. This review summarizes major NAM-related research articles from China and highlights the China National Center for Food Safety Risk Assessment (CFSA) as the primary institution leading the implementation of NAMs in NGRA in China. The projects of CFSA on NAMs such as the Food Toxicology Program and the strategies for implementing NAMs in NGRA are outlined. Key issues and recommendations, such as discipline development and team building, are also presented to promote NAMs development in China and worldwide.
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Affiliation(s)
| | | | | | | | - Haixia Sui
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China
| | - Zhaoping Liu
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China
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Dong W, Hu T, Zhang Q, Deng F, Wang M, Kong J, Dai Y. Prediction of Food Safety Risk Level of Wheat in China Based on Pyraformer Neural Network Model for Heavy Metal Contamination. Foods 2023; 12:foods12091843. [PMID: 37174381 PMCID: PMC10178099 DOI: 10.3390/foods12091843] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Heavy metal contamination in wheat not only endangers human health, but also causes crop quality degradation, leads to economic losses and affects social stability. Therefore, this paper proposes a Pyraformer-based model to predict the safety risk level of Chinese wheat contaminated with heavy metals. First, based on the heavy metal sampling data of wheat and the dietary consumption data of residents, a wheat risk level dataset was constructed using the risk evaluation method; a data-driven approach was used to classify the dataset into risk levels using the K-Means++ clustering algorithm; and, finally, on the constructed dataset, Pyraformer was used to predict the risk assessment indicator and, thus, the risk level. In this paper, the proposed model was compared to the constructed dataset, and for the dataset with the lowest risk level, the precision and recall of this model still reached more than 90%, which was 25.38-4.15% and 18.42-5.26% higher, respectively. The model proposed in this paper provides a technical means for hierarchical management and early warning of heavy metal contamination of wheat in China, and also provides a scientific basis for dynamic monitoring and integrated prevention of heavy metal contamination of wheat in farmland.
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Affiliation(s)
- Wei Dong
- National Engineering Research Centre for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of E-Business and Logistics, Beijing Technology and Business University, Beijing 100048, China
| | - Tianyu Hu
- National Engineering Research Centre for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of E-Business and Logistics, Beijing Technology and Business University, Beijing 100048, China
| | - Qingchuan Zhang
- National Engineering Research Centre for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of E-Business and Logistics, Beijing Technology and Business University, Beijing 100048, China
| | - Furong Deng
- National Engineering Research Centre for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of E-Business and Logistics, Beijing Technology and Business University, Beijing 100048, China
| | - Mengyao Wang
- National Engineering Research Centre for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of E-Business and Logistics, Beijing Technology and Business University, Beijing 100048, China
| | - Jianlei Kong
- National Engineering Research Centre for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of Artificial Intelligence, Beijing Technology and Business University, Beijing 100048, China
| | - Yishu Dai
- National Engineering Research Centre for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
- School of E-Business and Logistics, Beijing Technology and Business University, Beijing 100048, China
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