Evaluations

Buch | Softcover

161 Seiten

2012 | Softcover reprint of the original 1st ed. 1980
Springer (Verlag)
978-94-011-7273-8 (ISBN)

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One of the striking features of our times is the increasing utilization of chemical products in different fields of human activities, as a result of the spectacular progress of chemical research. Our food supply has not been spared from this general trend, however, and chemical sub stances are being continuously incorporated in foodstuffs. Some of these substances are added to food for technological purposes such as pre serving food from bacterial deterioration (antimicrobials), protecting it from oxidative changes (antioxidants), and improving its organoleptic characteristics (sweeteners, flavors, and flavor enhancers), or texture (stabilizers, emulsifiers, colorants). These substances are generally referred to as intentional food additives. Chemical substances may also be found in food as a result of environ mental or accidental contamination. Between these two categories of chemicals, a third class occupies an intermediate position, represented by chemical products utilized to control insect or fungus pests in agri culture and ectoparasites in animal husbandry. These products are cur rently referred to as pesticides and, due to some of their properties, such as chemical stability associated with scarce hydrosolubility, they may be found as residues in or on food from plant and animal origin. In addition, certain drugs that stimulate growth for accelarating productivity in animals may also be found as residues in edible animal tissues. These substances are referred to as unintentional food additives.

1. General Principles in the Toxicological Evaluation of Food Additives.- Principles Governing the Use of Food Additives.- Considerations on the Physical and Chemical Identification of Food Additives.- Considerations on Toxicological Testing Procedures.- Considerations on Principles of Interpretation of Experimental Findings.- The Process of Evaluation and Toxicological Decisions.- Sources and Nature of Toxicological Information.- Some Effects of Food Additives.- References.- 2. General Principles in the Toxicological Evaluation of Pesticide Residues in Food.- Considerations on the Physical and Chemical Identification of Pesticide Chemicals.- Considerations on Toxicological Testing Procedures.- Considerations on Principles of Interpretation of Experimental Findings.- The Process of Evaluation and Toxicological Decisions.- Sources and Nature of Pesticide Information.- Use of the ADI Figures.- Internationally Recommended Maximum Residue Limits for Pesticides.- Criteria for Toxicological Evaluation of Some Representative Classes of Pesticide Chemicals.- References.

Reihe/Serie	Handbook of International Food Regulatory Toxicology ; 1
Zusatzinfo	161 p.
Verlagsort	Dordrecht
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Medizin / Pharmazie ► Medizinische Fachgebiete ► Pharmakologie / Pharmakotherapie
Themenwelt	Medizin / Pharmazie ► Pharmazie
ISBN-10	94-011-7273-0 / 9401172730
ISBN-13	978-94-011-7273-8 / 9789401172738
Zustand	Neuware