Risk assessment of chemicals in European traditional foods

被引：47
作者：
Larsen, John Chr. [1 ]
机构：
[1] Danish Inst Food & Vet Res, Dept Toxicol & Risk Assessment, DK-2860 Soborg, Denmark
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2006年 / 17卷 / 09期
关键词：
D O I：
10.1016/j.tifs.2006.04.007
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The principles of risk assessment of chemicals in food are briefly presented and summaries of assessments of representative chemicals found in the European traditional foods are given. In addition, new developments in various areas of the risk assessment are presented, such as subdivision of the safety factor, susceptibility of infants and children to chemicals, risk assessment of compounds that are both genotoxic and carcinogenic, the concept of threshold of toxicological concern (TTC) now being used in the assessment of flavouring substances, and some remarks on excursions above the acceptable daily intake (ADI).
引用
收藏
页码：471 / 481
页数：11
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