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Archives of Industrial Hygiene and Toxicology, Vol.56 No.2 May 2005. -

Since the nineteenth century, food toxicology has evolved in several ways. The analytical power of the food toxicologist has been increased. The concept of adulterated food was modified significantly. Most commodities are now processed and addition of numerous non-nutrient additives is legalised. Other -alien- compounds get introduced in the food chain from background contamination or during processing and distribution. This makes the task of the food toxicologist more complex. From forensic science food toxicology developed to a policy aid.

background contamination; bovine spongiform encephalopathy; dioxin; food additives; food adulteration; food toxicology; forensic tool; genetically modified organisms; manufactured food; mercurial compounds; mercury; policy tool; polychlorinated biphenyls



Author: Marcel Hofman -

Source: http://hrcak.srce.hr/



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