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On 19 September 2012, Séralini and his colleagues published a peer-reviewed paper funded by CRIIGIN titled "Long-term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize" in Food and Chemical Toxicology (FCT). [26] It involved a two-year study of genetically modified corn and the herbicide RoundUp fed to rats. [27]
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Food and Chemical Toxicology is a peer-reviewed scientific journal covering aspects of food safety, chemical safety, and other aspects of consumer product safety. It is published by Elsevier and was established in 1963.
The Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) is a UK independent scientific committee that provides advice to the Food Standards Agency, the Department of Health and other government departments and agencies on matters concerning the toxicity of chemicals.
The Toxicology and Environmental Health Information Program (TEHIP) [41] at the United States National Library of Medicine (NLM) maintains a comprehensive toxicology and environmental health web site that includes access to toxins-related resources produced by TEHIP and by other government agencies and organizations. [42]
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Toxicokinetic profiles can change with increasing exposure duration or dose. Real world environmental exposures generally occur as low level mixtures, such as from air, water, food, or tobacco products. Mixture effects may differ from individual chemical toxicokinetic profiles because of chemical interactions, synergistic, or competitive processes.