mutagenicity
Description:
The capacity to cause permanent, typically negative, changes to an organism and any offspring by altering the structure of its DNA
Context:
In food safety, mutagenicity is the potential of a substance to cause changes (mutations) in DNA, which can lead to genetic damage and sometimes increase the risk of cancer.
EFSA uses information on mutagenicity to evaluate whether food additives, contaminants, pesticides, or other chemicals might damage DNA. By testing substances for mutagenic effects, EFSA can identify potential health risks, set safe exposure limits, and provide scientific advice to ensure that foods on the market do not pose genetic or cancer-related hazards to consumers.
Related topics
Acrylamide Bisphenol A and other bisphenols Chemical contaminants in food and feed Chemical mixtures Chemicals in food Dioxins and PCBs Food additives Genetically modified animals Genetically modified organisms Glyphosate Metals as contaminants in food New genomic techniques Per- and polyfluoroalkyl substances (PFAS) Process contaminants