(410 ILCS 620/2.19) (from Ch. 56 1/2, par. 502.19)
Sec. 2.19.
"Food additive" means any substance, the intended use of which
results or may be reasonably expected to result, directly or indirectly, in
its becoming a component or otherwise affecting the characteristics of any
food, (including any substance intended for use in producing,
manufacturing, packing, processing, preparing, treating, packaging,
transporting or holding food; and including any source of radiation
intended for any such use), if such substance is not generally recognized,
among experts qualified by scientific training and experience to evaluate
its safety, as having been adequately shown through scientific procedures
(or, in the case of a substance used in a food prior to January 1, 1958,
through either scientific procedures or experience based on common use in
food) to be safe under the conditions of its intended use; except that such
term does not include: (1) a pesticide chemical in or on a raw agricultural
commodity; or (2) a pesticide chemical to the extent that it is intended
for use or is used in the production, storage or transportation of any raw
agricultural commodity; or (3) a color additive; or (4) any substance used
in accordance with a sanction or approval granted prior to the enactment of
the Food Additives Amendment of 1958, pursuant to the Federal Act; the
Poultry Products Inspection Act (21 U.S.C. 451 et seq.) or the Meat
Inspection Act of March 4, 1907, as amended and extended (34 Stat. 1260);
or (5) a new animal drug.
(Source: P.A. 84-891.)
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