Policy and regulatory decisions about the use of chemicals in food production and processing are unavoidable. However, scientific and economic information upon which to base these decisions is limited. At the same time many people have stakes in the benefits or costs associated with the use of these chemicals. Consumers are increasingly concerned that current regulations do not emphasize health risks sufficiently and give too much emphasis to current economic benefits from chemicals. Producers and food industry leaders are convinced that regulations protect consumers and that more stringent regulation in response to overstated health risks will result in higher food costs without improvements in health. Chemical manufacturers seek regulatrons that are consistent and uniform, and risk assessors and regulators argue that regulations should be undergirded with "good" science.
