Principles of Food Safety and Toxicological Risk Assessment: Refining Hazards, Risk Management Communication, and Common Misconceptions

Toxicology has evolved into a robust scientific discipline since the 16th century when Paracelsus, the "Father of Toxicology," established the basic yet fundamental principle that "the dose makes the poison." Toxicology is often first associated with the chemical and pharmaceutical industries; however, it plays an equally relevant role in evaluating food chemical safety, a field gaining increasing attention from both the scientific community and consumers. Though essential for human survival, foods can also pose risks, underscoring the relevance of the toxicological principle of "the dose makes the poison." The fundamental principles of toxicology are often misunderstood, miscommunicated, and misperceived in the context of food safety risk assessments. Importantly, this misalignment among scientists and science communicators can promulgate further issues of false information, confusion, and distrust with consumers. This paper presents key terminology and concepts used in food toxicology with the ultimate goal of promoting an accurate and consistent understanding among scientists and communicators within the broad field of food science.