|Document ID (ISN)||109453|
|ISSN - Serial title
||1877-7856 - Encyclopédie médico-chirurgicale
|Convention or series no.
||Fascicule 16065 A 15, 1-2009
||Principles for the evaluation of chemical hazards in food safety
||Principes d'évaluation du risque chimique en sécurité alimentaire [in French]|
||Toxicologie-Pathologie professionnelle, 1st Quarter 2009, No.162, 7p. 13 ref.
||When evaluating toxicological risks in the food industry, consumer safety has to be evaluated solely on the basis of animal studies for daily lifelong consumption. Hazards are often identified after the fact, following cases of mass poisoning. Furthermore, it can prove difficult to establish correlations between the increased incidence of a specific pathology and the exposure of the population to a toxic substance through food ingestion. For substances and food items subject to approval, guidelines established by the Organization for Economic Co-operation and Development (OECD) which imply the specification of a daily permissible level (DPL), need to be followed. With respect to food contaminants such as mycotoxins, reliable toxicological studies that would allow the definition of a no-effect dose level are not always available. Consumer exposure therefore needs to be evaluated as precisely as possible.
||France; toxic substances; food additives; food contamination; risk factors; food industry; health hazards
||threshold limit values; OECD; mycotoxins; toxicology; encyclopaedia; exposure evaluation; animal experiments; dosimetry; dose-response relationship; limitation of exposure
||F - Information notes, codes of practice, standards
|Country / State or Province||France|
||Food, beverage and tobacco industries
Toxic and dangerous substances
|Broad subject area(s)