Industrial chemical contamination of foods
作者:
H. B. S. Conacher,
B. D. Page,
J. J. Ryan,
期刊:
Food Additives & Contaminants
(Taylor Available online 1993)
卷期:
Volume 10,
issue 1
页码: 129-143
ISSN:0265-203X
年代: 1993
DOI:10.1080/02652039309374136
出版商: Taylor & Francis Group
关键词: foods;industrial contamination;analysis;dioxins;furans;packaging migrants
数据来源: Taylor
摘要:
The chemical contamination of foods via industrial activity is varied and widespread with regard to both chemical and occurrence. Such contamination can arise by accident, by intent from regular ongoing industrial activity, and even from subsequent use of manufactured products themselves. The key factors in assessing whether a problem exists within a particular country are recognition and awareness that a problem can existandthe capability to define the extent and severity of the problem. Both factors are heavily dependent on the availability of well‐equipped food control laboratories staffed by dedicated and competent personnel. In some situations the analytical techniques required are ‘state of the art’ involving sophisticated and expensive separations and determinations with extensive quality control procedures. In others, the techniques are much less complicated. In both, however, the production of valid data is paramount. To illustrate some of these differences in approach, details of ongoing Canadian programmes on polychlorinated dibenzo‐dioxins and ‐furans in effluents from pulp and paper millsandon the migration of chemicals from packaging materials are presented.
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