Food safety assessment and the contaminant chemical residues
2020
Stancu, Alina | Antohe, Radu | Subić, Jonel | Jeločnik, Marko | Andrei, Jean Vasile
In recent decades, there has been an increase in the public interest for the possible connection between contamination with chemical residues which representsa danger to both food safety and the global economy, having a devastating impacton producers and processors .The standard procedure for assessing the safety ofchemical contaminants in the human consumption of processed foods is regulatedby the European Agency for the Evaluation of Medical Products and the Committee for Veterinary Products and involves the identification of chemical residuessuch as mycotoxins, polychlorinated biphenols, dioxin and the various chemicalsused in agriculture or for veterinary use. These foods are susceptible to contamination with molds and toxic metabolites, representing a high pathogenic risk. Thepresent paper aims to define and identify through a comparative analysis the impact of chemical residues in processed foods on human health and to propose someeffective solutions to reduce these chemical risks that threaten food safety.
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