食品安全委員会の役割

セッションⅠ
健康長寿科学研究におけるレギュラトリーサイエンスの意義
講演２
食品安全委員会の役割　を明らかにするとともに、「リスク分析」という新
しい考え方を導入することにより、食品の安全性の
確保を総合的に推進しています。
この食品安全基本法に従って、食品の安全性確保
のための規制や指導を行うリスク管理機関（厚生労
働省や農林水産省など）から独立して、科学的知見
に基づく客観的かつ中立公正なリスク評価を実施す
ることを目的として、平成15年７月１日に内閣府に
内閣府食品安全委員会委員
長尾拓
略　歴
1965
1967
1967
1989
2001
2002
2006
食品安全委員会が設置されました。
食品安全委員会は、食の安全に関し深い識見を有
東京大学薬学部卒業
東京大学大学院薬学研究科修士課程修了(1973年薬学
博士)
田辺製薬株式会社
東京大学薬学部教授
国立医薬品食品衛生研究所副所長
国立医薬品食品衛生研究所所長
内閣府食品安全委員会委員
する7名の委員から構成され、その下に14の専門調
査会が設置されています。このうち11の専門調査会
が、添加物、農薬といった危害要因ごとのリスク評
価を調査審議しています。また、これらの運営のた
めに事務局が設置されています。
食品安全委員会の最も重要な役割は、食品に含
私たちは「食」を一日も欠かすことができません。
まれる可能性のあるO157などの病原菌、プリオン、
しかし、私たちが口にする食品には豊かな栄養成分
添加物や農薬などの危害要因が人の健康に与える影
とともに、わずかながら健康に悪影響を与える要因
響について評価を行うことで、具体的には、食品中
（危害要因といいます）が含まれており、どんな食
の危害要因を摂取することによって、どの位の確率
品でも食べれば何らかのリスクがあります。ですか
でどのぐらい深刻に健康への悪影響が起きるかを科
ら、食の安全に「絶対」はありません。このため、
学的に評価しています。
食品を食べることによって、現実に人の健康へ悪影
響を及ぼす確率とその深刻さの程度（これをリスク
といいます）を科学的に評価し、それに基づき悪影
響をできるだけ低く抑えることが必要です。
近年、我が国は海外から非常に多くの食料を輸入
するようになりました。また、牛海綿状脳症（BSE）
や腸管出血性大腸菌O157といった新たな危害要因
が現れたり、遺伝子組換え技術が食品開発へ利用さ
れたりするなど、食生活を取り巻く状況も大きく変
化しました。さらに、食の安全を脅かし国民の信頼
感を揺るがすような事件が相次いで起こりました。
こうした情勢の変化と国民の声に的確に応えるた
めに、平成15年に食品安全基本法が制定され、食品
の安全性を確保するための新たな行政を展開してい
くことになりました。この法律では、国民の健康の
保護が最も重要であることを基本理念として定め、
国、地方公共団体、食品の生産から販売までの事業
者（加工、卸売、小売など）の責務や消費者の役割
20
The Significance of Regulatory Science in Scientific Research on Health and Longevity
SessionⅠ
Lecture 2
Role of the Food Safety Commission
Taku Nagao
of the law is that the protection of the health of
Commissioner, Food Safety Commission
general public in Japan is the top priority. The
Past Records
1965 Graduated from Faculty of Pharmaceutical Sciences, University
of Tokyo
1967 Completed Master’s Programs at Graduate School of
Pharmaceutical Sciences, University of Tokyo (Earned Ph.D. in
1973)
1967 Tanabe Pharma Corporation
1989 Professor, Faculty of Pharmaceutical Sciences, University of
Tokyo
2001 Deputy Director General, National Institute of Health Sciences
2002 Director General, National Institute of Health Sciences
2006 Commissioner, Food Safety Commission
law clarifies the responsibilities of the state, local
governments and food-related businesses from
production to marketing (such as processing,
wholesale, and retail ). It also clarifies the roles of
consumers. Furthermore, by introducing a new
concept of“risk analysis”
, the law also aims to
comprehensively promote the guarantee of food
safety.
Food is an essential part of our daily lives,
As required by the Food Safety Basic Law,
however, there are no“absolute guarantees”
the Food Safety Commission of Japan (FSCJ)
in food safety. The foods we consume contain
was established within the Cabinet Office on July
not only nutrients in abundance, but also agents
1, 2003, for the purpose of implementing risk
that may potentially cause adverse health effects
assessment in an objective , neutral and impartial
(called“hazards”). No matter what the food, there
manner based on scientific knowledge. As a risk
is always some level of risk. Therefore, it is
assessment entity, the FSCJ is independent of
important that we, first, be able to scientifically
the risk management organizations such as the
assess the probability and the severity of such an
Ministry of Health, Labour and Welfare (MHLW)
adverse health effect resulting from a hazard(s)
and the Ministry of Agriculture, Forestry and
in food (called“risk”). Then, these risks should be
Fisheries (MAFF), which develop administrative
minimized by way of appropriate management
measures and regulations in pursuit of food safety.
based on the assessment.
FSCJ comprises seven commissioners who
In recent decades, the circumstances
have professional expertise in food safety issues.
surrounding the dietary habits of the people of
Within the Commission, 14 Expert Committee
Japan have changed considerably. Japan has begun
have been established,11 of which are dedicated to
importing an extremely large amount of foodstuffs
implementing individual risk assessments of such
from overseas; there has been an emergence
materials as food additives and pesticides.
of new hazards, such as Bovine Spongiform
Encephalopathy (BSE) and enterohemorrhagic
・Risk assessment
Escherichia coli O157 : H7 ; and new technologies,
The Commission’
s most important role is the
such as recombinant DNA techniques for food
implementation of risk assessments of the effects
productions. There has also been a spate of
on human health of hazardous substances that may
incidents which have threatened food safety and
be found in foods, which include E. coli bacteria
undermined public trust.
(O157 : H7), prions, food additives, and pesticides. In
In order to respond adequately to these
other words, the Commission scientifically assesses
changes in circumstances and to public concern,
the possibility and severity of adverse effects on
the Food Safety Basic Law was enacted in 2003,
health covered by ingesting hazardous substances
and it was resolved to develop new administration
contained in foods.
for ensuring the safety of food. The basic principle
The Commission assesses risk when
21
SessionⅠ
The Significance of Regulatory Science in Scientific Research on Health and Longevity
Lecture 2
requested by the risk management bodies, mainly
to prevent the spread and reoccurrence of the
the Ministry of Health, Labor, and Welfare and the
hazard; and accurate and easy-to-understand
Ministry of Agriculture, Forestry and Fisheries.
information will be swiftly provided to the public
In addition, it also determines areas where it is
through the media, government publication and
necessary to assess risk on its own initiative, and
the website.
conducts“self tasking assessment.”
T h e F S C J i s i n a p o s i t i o n t o m a k e
・ Providing information
recommendations through the Prime Minister to
FSCJ uses its website to update information
the ministers of the relevant risk management
in an easy-to-understand format on such topics as
bodies regarding policies to be implemented on the
BSE, Avian influenza, and other foodborne illnesses.
basis of the results of risk assessments.
The Commission also began providing information
through its e-mail newsletters (FSCJ e-magazine).
・Promoting risk communication
In addition, it also publishes brochures that
Risk communication is an inseparable part of
introduce the Commission’
s activities, leaflets
the risk management framework for the protection
for children, glossaries on food safety, and the
of public health. Through risk communication,
quarterly journal“Food Safety”(in general, four
information and opinions are shared among
publications a year).
stakeholders including consumers. Along with
conducting risk communication on matters
related to risk assessments in areas of high public
concern, the FSCJ also plays a supporting role
by collaborating with the risk communication
conducted by risk management bodies.
FSCJ strives to ensure transparency, by, in
principle, making the Commission’
s meetings (in
principle held every Thursday) and the meetings
of the Expert Committees open to the public, and
by posting the minutes of all meetings on the
Commission’
s website.
・ Responses to emergency situations
Through regular close coordination, the FSCJ
and other risk management organizations collect
and analyze information on the occurrence of
foodborne illnesses, striving to prevent damage
and minimize risk to public health.
The FSCJ has prescribed procedures to
respond appropriately to all kinds of emergency
situations caused by food-related hazards such
as foodborne illnesses, and periodically conducts
simulated emergency response training.
Furthermore, in the event of a food-related
emergency, a whole-of-government response
will be appropriately and swiftly implemented
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The Significance of Regulatory Science in Scientific Research on Health and Longevity
SessionⅠ
Lecture 2
23
SessionⅠ
24
The Significance of Regulatory Science in Scientific Research on Health and Longevity
Lecture 2

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