INCREASING FOOD SAFETY AND QUALITY REQUIREMENTS
;
foods, toxic constituents, additives, ingredients, microbiological contamination, pesticide residues, clostridium botulinum.Abstrak
Very few of the foods that we commonly eat have been subject to any toxicological testing and yet they are generally accepted as being safe to eat. However, all chemicals, including those naturally found in foods, are toxic at some dose. Laboratory animals can be killed by feeding them glucose or salt at very high doses and some nutrients such as vitamin A and selenium are hazardous at intakes only a few times greater than normal human requirements. Even very common foods such as pepper have demonstrated carcinogenic activity. Toxicity testing of a food or ingredient can tell us what the likely adverse effects are and at what level of consumption they may occur, but by itself this does not tell us whether it is safe to eat in normally consumed amounts.
Iqtiboslar
Barlow, S. (2009). Scientific Opinion of the Scientific Committee on a request from the European Commission on the Potential Risks Arising from Nanoscience and Nanotechnologies on Food and Feed Safety. The EFSA Journal, 958, 1-39.
Barlow, S. and Schlatter, J. (2010). Risk assessment of carcinogens in food. Toxicol Appl Pharmacol, 243, 180-190.
Blackburn C.D. and McClure P.J. (eds) (2010). Foodborne pathogens: Hazards, risk analysis and control, 2nd edition. Cambridge, UK, Woodhead Publishing
Branen A.L., Davidson P.M., Salminen S. and Thorngate, J.H. (eds) (2002). Food Additives, 2nd edition. New York, Marcel Dekker
Fischer, A.R., De Jong, A.E., Van Asselt, E.D., De Jonge, R., Frewer, L.J., and Nauta, M.J. (2007). Food safety in the domestic environment: an interdisciplinary investigation of microbial hazards during food preparation. Risk Anal , 27, 1065-82.
Food Standards Australia New Zealand. (2005). Safety assessment of genetically modified foods. Canberra, FSANZ
Jackson, L.S. (2009). Chemical food safety issues in the United States: Past, present, and future. J Agric Food Chem, 57, 8161-8170.
Nyachuba, D.G. (2010). Foodborne illness: is it on the rise? Nutr Rev, 68, 257-269.
Omaye, S.T. (2004). Food and Nutritional Toxicology. Boca Raton, FL, CRC Press.
Shibamoto, T. and Bjeldanes, L.F. (eds) (2009). Introduction to Food Toxicology, 2nd edition. Burlington, MA, Academic Press.
Stevenson, K.E. (2006). HACCP: A Systematic Approach to Food Safety, 4th edition. Washington, DC, Food Producers Association.
##submission.downloads##
Nashr qilingan
Nashr
Bo'lim
Iqtibos keltirish tartibi
