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  1. Toxicological aspects of meat and meat products.

    Article - En anglais

    Residues and other foreign compounds in food including meat and meat products often make people complain that our food is « poisoned ».

    This complaint is examined below from the toxicological point of view.

    The role of pharmacokinetics, characteristic features of toxic effects and the central role of the dose are described.

    As far as the dose is concerned, the thesis of Paracelsus is still largely valid today : What is there that is not poison ?

    All things are poison and nothingwithout poison.

    Solely the dose determines that a thing is not a poison .

    On this basis the ADI value of a foreign compound, that is, the acceptable daily intake can be determined.

    ADI values and MRLvalues, i.e. maximum residue limits of foreign substances in meat and meat products ensure that the consumer is protected against toxic effects.

    Mots-clés Pascal : Dose journalière, Pharmacocinétique, Homme, Prévention, Viande, Produit carné, Aliment, Toxicité, Contamination chimique, Concentration maximale admissible, Toxicocinétique

    Mots-clés Pascal anglais : Daily dose, Pharmacokinetics, Human, Prevention, Meat, Meat product, Food, Toxicity, Chemical contamination, Maximum permissible concentration, Toxicokinetics

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 97-0444300

    Code Inist : 002B03H. Création : 03/02/1998.