Food safety can be evaluated by the following methods:
With the sensitivity of chemical and biochemical analysis being improved several folds due to availability of several highly sophisticated and sensitive analytical equipments, a number of analysis for different components can be carried out using these methods.
Although initially described in 1959, the principles and procedures presently used for evaluation of food safety components using animals remain unchanged. Animal studies have a number of drawbacks. Interspecies variation may affect the validity of the results. Use of two animal species will help to minimize errors. The tests are time consuming and expensive and provide inadequate information of metabolism of the substance.
Well designed studies wherein a combination of two or methods for evaluation can be used are needed for safety eveluation of food consumed by man. Present tests based on animal tests have many weaknesses. However, these are the best models to safeguard hu,mans against harmful effects of food. A number of improvements to the present procedures can be carried out to make these methods more reliable. Also, extensive research into effects of processing methods on food safety is of vial importance.