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.
