Occurrence and risk management of main toxic elements in food production chain
2010
Mastilović, J.S., Institute for Food Technology, Novi Sad (Serbia) | Kevrešan, Ž.S., Institute for Food Technology, Novi Sad (Serbia) | Janić-Hajnal, E.P., Institute for Food Technology, Novi Sad (Serbia) | Novaković, A.R., Institute for Food Technology, Novi Sad (Serbia) | Radusin, T.I., Institute for Food Technology, Novi Sad (Serbia)
On the basis of available multiannual results of testing of the most common toxic metals in agricultural and food products in Serbia and in EU, the preliminary evaluation of risk of exposure of consumers in Serbia to health risks and incidents that can be provoked by intake of food containing toxic metals was undertaken. Based on information concerning the paths of introduction of toxic metals into food production chain the critical points of entrance of toxic metals into the food production chain were identified. The results indicate that risk of introduction of toxic metals into the food chain through agricultural products can be rated as low while the risk of introduction of toxic metals through spices, additives, aromas and supplements is higher. The conducted analysis indicates that exposure of consumers in Serbia to toxic metals as food contaminants is at quite low level.
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