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Document ID (ISN)109453
CIS number 09-427
ISSN - Serial title 1877-7856 - Encyclopédie médico-chirurgicale
Year 2009
Convention or series no. Fascicule 16065 A 15, 1-2009
Author(s) Parent-Massin D.
Title Principles for the evaluation of chemical hazards in food safety
Original title Principes d'évaluation du risque chimique en sécurité alimentaire [in French]
Bibliographic information Toxicologie-Pathologie professionnelle, 1st Quarter 2009, No.162, 7p. 13 ref.
Abstract 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.
Descriptors (primary) France; toxic substances; food additives; food contamination; risk factors; food industry; health hazards
Descriptors (secondary) threshold limit values; OECD; mycotoxins; toxicology; encyclopaedia; exposure evaluation; animal experiments; dosimetry; dose-response relationship; limitation of exposure
Document type F - Information notes, codes of practice, standards
Country / State or ProvinceFrance
Subject(s) Food, beverage and tobacco industries
Toxic and dangerous substances
Broad subject area(s) Chemical safety
Browse category(ies) Environmental pollution
Food industry