What limitation does the commissioner have concerning food additives?

The commissioner plays a crucial role in regulating food additives, ensuring food safety and public health. One of the main limitations imposed on the commissioner regarding food additives is the requirement to consider safety before prohibiting any additive. If an additive is deemed safe based on sufficient scientific evidence, the commissioner cannot prohibit its use. This policy is rooted in the principle that food additives, if proven to be safe for consumption, should be permitted, so long as they meet established safety standards. This balance allows for innovation in food production while prioritizing consumer safety, ensuring that only those additives which pose no health risk remain available for use in food products.

The other options represent misunderstandings of the commissioner's authority. For example, the ability to prohibit the use of food additives hinges on safety evaluations, rather than blanket prohibition. Furthermore, the regulation encompasses all types of food additives, not just organic ones, denying the notion that only organic substances can be regulated. Lastly, the idea that the commissioner must allow all additives regardless of data contradicts the fundamental mandate of ensuring food safety. This lack of regulation could lead to harmful substances being used in food products, which is contrary to public health goals.