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dc.contributor.authorAursand, Marit
dc.contributor.authorHamre, Kristin
dc.contributor.authorKnutsen, Helle Katrine
dc.contributor.authorMaage, Amund
dc.contributor.authorArukwe, Augustine
dc.contributor.authorAlexander, Jan
dc.contributor.authorAmlund, Heidi
dc.contributor.authorBernhoft, Aksel
dc.contributor.authorBrantsæter, Anne Lise
dc.contributor.authorEriksen, Gunnar Sundstøl
dc.contributor.authorFæste, Christiane Kruse
dc.contributor.authorKrogdahl, Åshild
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHemre, Gro Ingunn
dc.contributor.authorLassen, Jørgen Fr
dc.contributor.authorNerland, Audun Helge
dc.contributor.authorNesse, Live Lingaas
dc.contributor.authorNæss, Bjørn
dc.contributor.authorRingø, Einar
dc.contributor.authorRuus, Anders
dc.contributor.authorSkåre, Janneche Utne
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorSundheim, Leif
dc.contributor.authorSverdrup, Line Emilie
dc.contributor.authorSvihus, Birger
dc.contributor.authorThomsen, Cathrine
dc.contributor.authorTorrissen, Ole
dc.contributor.authorØsterås, Olav
dc.contributor.authorTorstensen, Bente Elisabeth
dc.contributor.authorØrnsrud, Robin
dc.contributor.authorMozuraityte, Revilija
dc.date.accessioned2020-08-19T10:55:04Z
dc.date.available2020-08-19T10:55:04Z
dc.date.issued2011-10-19
dc.description.abstractThe Norwegian Scientific Committee for Food Safety (VKM) has been asked by the Norwegian Food Safety Authority to perform a health risk assessment on decomposition substances and oxidation products in fish oils intended for human consumption except pharmaceuticals. Seal and/or krill oil intended for human consumption might be included but in separate chapters. EU’s hygiene regulations for the production of fish oils intended for human consumption were strengthened from 2008 in the EU (from March 2010 in Norway), but concerns regarding the possible presence of decomposition substances and oxidation products in the oils and their possible consequences on human health were raised.<p><p> In the request from the National Food Safety Authority, VKM was asked to include descriptions of the substances resulting from decomposition of the various raw material used for fish oil production, and the products formed during oxidation of marine oils. Additionally, a description of the substances formed and/or eliminated during the various processing steps in the production of marine oils intended for human consumption and to take raw material, processing conditions, storing and transporting conditions of raw material and fish oil into account. Depending on the detectability of the identified substances/products of concern in n-3 fatty acid food supplements, a qualitative, and if possible quantitative, health risk assessment should be performed.en_US
dc.identifier.citationAursand M, Hamre K, Knutsen HK, Maage A, Arukwe A, Alexander J, Amlund H, Bernhoft A, Brantsæter AL, Eriksen GS, Fæste CK, Krogdahl Å, Haugen M, Hemre GI, Lassen JF, Nerland AH, Nesse LL, Næss B, Ringø E, Ruus A, Skåre JU, Steffensen I-L, Sundheim L, Sverdrup LE, Svihus B, Thomsen C, Torrissen OleT, Østerås O, Torstensen Be, Ørnsrud R, Mozuraityte R. Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish Oils. Opinion of Steering Committee of the Norwegian Scientific Committee for Food Safety. Norwegian Scientific Committee for Food Safety (VKM); 2011. 147 p.. VKM Report(2011:19)en_US
dc.identifier.cristinIDFRIDAID 1514344
dc.identifier.isbn978-82-8259-035-8
dc.identifier.urihttps://hdl.handle.net/10037/19046
dc.language.isoengen_US
dc.publisherVitenskapskomiteen for mattrygghet (VKM)en_US
dc.relation.ispartofseriesVKM Report ; 2011:19en_US
dc.relation.urihttps://vkm.no/download/18.a665c1015c865cc85bab6ba/1501505618692/4be9bee090.pdf
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2011 Vitenskapskomiteen for mattrygghet (VKM)en_US
dc.subjectVDP::Agriculture and fishery disciplines: 900::Fisheries science: 920en_US
dc.subjectVDP::Landbruks- og Fiskerifag: 900::Fiskerifag: 920en_US
dc.titleDescription of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish Oils. Opinion of Steering Committee of the Norwegian Scientific Committee for Food Safetyen_US
dc.type.versionpublishedVersionen_US
dc.typeResearch reporten_US
dc.typeForskningsrapporten_US


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