Information Statements

Information Statement (PDF) | May 2008

Millions of people worldwide are infected with the HIV/AIDS virus. IFST addresses some of the concerns there may be about people with HIV/AIDS working in the food industry and provides important advice to employers, food handlers and the general public.

Information Statement (PDF) | March 2007

There is a plethora of news about the spread of avian influenza H5N1 strain. This Information Statement, while providing scientific background to avian influenza, aims to concern itself closely with the potential food and food safety implications. However, it also takes in information relating to planning for coping with a potential human pandemic because of the likely severe impact of the latter on the growing/rearing, manufacture and distribution of food.

Information Statement (PDF) | November 2004

This Information Statement covers the background and scientific research investigating the possible causes of BSE and vCJD and their treatment. It includes information on modes of transmission of BSE, and transmission in sheep and primates as well as vCJD incidence in humans. An analysis of the situation in other countries is also provided along with a summary of the legislative controls and other measures across the EU.

Information Statement (PDF) | January 2004

The use of BST in the EU was prohibited on animal welfare grounds in January 2000 but controversy regarding the effect of BST treatment of cows in relation to human and animal has continued. IFST provides an overview of the scientific evidence on the safety of BST in relation to animal and human health and its regulatory status

Information Statement (PDF) | October 2007

Campylobacters occur widely as part of the intestinal flora of many warm-blooded animals and birds, particularly chickens and turkeys, and can be carried in animals that are used for food production and in domestic pets. In addition, they also occur in untreated water and raw milk. Evidence indicates that the most important risk factors for food-borne infection are consumption of undercooked poultry (particularly chicken), and other meat, unpasteurised or inadequately pasteurised milk and food that has been cross-contaminated.

Information Statement (PDF) | April 2008

Cryptosporidium infection can be serious. It is usually transmitted by contaminated water, infected animals, person-to-person contact or contaminated food. This IFST Information Statement explains the background to the concerns about cryptosporidium, the nature of the infection and the life cycle of the organism, Cryptosporidium parva. Control and detection measures are discussed and advice for food handlers provided.

Information Statement (PDF) | May 2008

The growing importance of the protozoan parasite, Cyclospora cayetanensis, as a cause of food borne infection is described. Outbreaks so far have occurred mainly in the USA and have been linked to the consumption of soft fruits and salad greens. The microbiological safety of such fresh fruit and salad vegetables depends on the avoidance of contamination with pathogenic microorganisms at all stages of production, most particularly in the field. IFST outlines the measures needed to avoid such contamination and stresses the need for improved reporting mechanisms.

Information Statement (PDF) | April 2007

This Information Statement gives an overview of current legislative and nutritional thinking on dietary fibre. It provides useful definitions and summarises the different methods of analysis for determining dietary fibre. It also explains why the results from different methods of analysis are not comparable and outlines current legal requirements with respect to claims for dietary fibre. The nutritional and health benefits of including dietary fibre in the diet are outlined and the concept of prebiotics explained.

Information Statement (PDF) | February 2009

The problem of food allergens is part of a wider problem, that of all kinds of adverse reactions to foods, which can also result from microbial and chemical food poisoning, psychological aversions and specific non-allergenic responses. Food allergy is now recognised as an important food safety issue. Dealing with at least the major serious food allergens is an essential part of Good Manufacturing Practice. The purpose of this statement is to describe the nature and cause of food allergies, to outline recent changes in legislation that aim to help allergic consumers to live with their condition and to emphasise the measures that manufacturers and caterers should take to minimise the problems.

Information Statement (PDF) | January 2006

Irradiation, carried out under conditions of Good Manufacturing Practice, is commended as an effective, widely applicable food processing method judged to be safe on extensive available evidence, that can reduce the risk of food poisoning, control food spoilage and extend the shelf-life of foods without detriment to health and with minimal effect on nutritional or sensory quality. This view has been endorsed by international bodies such as the World Health Organisation, the Food and Agricultural Organisation and Codex Alimentarius.

Information Statement (PDF) | April 2008

Foodborne viral infections cause gastroenteritis and hepatitis. All originate from the human intestine and from contamination of food either during preparation by infected food handlers or by contact with sewage sludge or polluted water. This Information Statement analyses the problem, provides guidance on the management of food handlers and recommends other control measures.

Information Statement (PDF) | September 2008

IFST's Information Statement on genetic modification (GM) explains how GM has the potential to offer very significant improvements in the quantity, quality and acceptability of the world's food supply. It provides definitions and explanations on the techniques involved plus analyses the concerns, risks and safety considerations. Environmental, economic and ethical considerations are also covered and the legal requirements in the EU explained.

Information Statement (PDF) | November 2009

Mycotoxins occur widely in nature. There are several different types of these substances; all of them are produced by filamentous fungi. Organisms producing them can develop in food at any stage in the food chain from the field to the plate. They can also enter the food chain by more indirect routes, for example, in milk from animals that have consumed contaminated material. Effective control requires a combination of good agricultural practice, carefully controlled storage and surveillance at every stage from field to plate. Developing economies are at particular risk from these contaminants as the (generally) moist, warm climates favour mould growth, while adequate control and good storage are difficult to achieve. This Information Statement presents a general overview of the problem, representing a basis from which more detailed Information Statements on specific Mycotoxins will be developed.

Information Statement (PDF) | February 2006

This Information Statement defines what is meant by nanoscience and nanotechnology and reviews present and potential, future applications of nanotechnology in the food industry. It examines the potential benefits and risks, and reviews present government, safety and regulatory bodies' attitudes to nanotechnology in the food sector.

Information Statement (PDF) | January 2004

Olestra is a fat substitute for use in foods and in processing, including frying and baking. This Information Statement provides an overview of the science behind the development of Olestra and reviews the legislation and issues surrounding the product.

Information Statement (PDF) | November 2009

The production of organic food requires the same involvement of professional food scientists and technologists and is subject to the same requirements of good manufacturing practice and food safety as the rest of the food industry. Organic food production is also subject to specific additional legal requirements as to cultivation, composition and labelling. IFST provides an overview of these requirements and provides some guiding principles on quality and safety.

Information Statement (PDF) | January 2005

Phytosterols are naturally occurring substances that are effective in lowering total cholesterol and low density lipoprotein (LDL) cholesterol levels. This IFST Information Statement provides an overview of the evidence for safety, effectiveness and legislative controls in the USA and EU.

Information Statement (PDF) | February 2007

IFST reviews the evidence for and against salt in relation to its effect on diet, blood pressure and heart disease, and guides the reader through the different recommendations from regulatory authorities, including the UK Scientific Advisory Committee on Nutrition (SACN), the UK Food Standards Agency (FSA) and the American Public Health Association. Recommendations to food manufacturers and caterers are given to encourage further salt reductions in products where possible, appropriate labelling and advice to the public.

Information Statement (PDF) | February 2007

Trans fatty acids, like saturated fatty acids, raise 'LDL' or bad cholesterol levels in the blood increasing the risk of coronary heart disease. In this Information Statement IFST reviews the scientific evidence on the effects of TFA as well as current consumption levels. Information on TFA analysis and legislation is also provided.

Information Statement (PDF) | May 2008

Although illness from VTEC is not common it is regarded as an important pathogen because of the serious complications that can occur following infection. In this Information Statement IFST reviews the incidence of VTEC, detection and control measures as well as providing information on the latest research. Guidance on appropriate food safety and quality assurance procedures is provided.