Considerable time, regulation and consumer concern is associated with the question of chemical residues in food.
Potential residues in food span a broad range from natural contaminants (mycotoxins) through environmental contaminants (dioxins, PCBs), agrochemicals (nitrates, pesticides), veterinary drugs (anthelmintics, antibiotics), prohibited substances (hormonal growth promoters), chemicals arising in processing (nitrosamines), packaging components (plasticisers) to contaminants arising in domestic food preparation (heavy metals).
The occurrence or avoidance of these chemicals as residues in food is to a greater or lesser extent under the control of the food producer, processor and consumer in the activities of growing/producing, treating, storing, processing, packaging and cooking.
The fundamental question is to what extent do or can residues in food constitute a food safety hazard for the consumer.
Many ofthese substances are regulated as to their use and as to their acceptable levels in food while others, by their nature, arise as more random occurrences and, as such, are less prone to regulation.
Of particular concern to the producer, processor and retailer of food is what steps may be taken to ensure that the food supply is safe. (...)
Mots-clés Pascal : Antibiotique, Anabolisant, Alimentation, Homme, Traitement thermique, Produit alimentaire, Contamination chimique, Résidu, Mycotoxine, Toxine, Pesticide, Engrais, Médecine vétérinaire, Médicament, Union européenne, Toxicité, Produit agrochimique
Mots-clés Pascal anglais : Antibiotic, Anabolic agent, Feeding, Human, Heat treatment, Foodstuff, Chemical contamination, Residue, Mycotoxin, Toxin, Pesticides, Fertilizers, Veterinary medicine, Drug, European Union, Toxicity, Agricultural chemical product
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0147010
Code Inist : 002A35E. Création : 16/11/1999.