Natural foodborne toxicants

Morgan, M.R.A.; Fenwick, G.R.

Natural foodborne toxicants

1990

Morgan, M.R.A. | Fenwick, G.R.

Food is the most chemically complex substance commonly encountered by the public. There are probably more than half a million naturally occurring compounds in fresh plant foods; and more are formed as a result of domestic food preparation or industrial processing. There is a substantial number of naturally occurring dietary compounds about which there is either incomplete evidence or reasonable suspicion of the occurrence of long-term effects in man.

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AGROVOC Keywords

animals consumer attitudes diet fish food beliefs food handling health foods health hazards humans mycotoxins plants public opinion risk factors standards toxic substances

Bibliographic information

Published in

Lancet

Volume 336 Issue 8729 Pagination 1492 - 1495 ISSN 0099-5355

Other Subjects

Foodborne illness; Foodborne diseases

Language

English

Note

2019-12-05

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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Natural foodborne toxicants

1990

AGROVOC Keywords

Bibliographic information