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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.
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.
Its use as a food dye was legalized in the US by the Pure Food and Drug Act of 1906. [6] By early 1920s, it was produced mainly for the food industry, [ 7 ] with 2,170 pounds (0.98 t) made in America in 1924, [ 8 ] rising to 9,468 pounds (4.29 t) in 1938 [ 9 ] and approximately 50 tons in 1967.
Within the scope of the key topic of product identity and traceability, strategies and methods for verifying the authenticity of food are developed. Tasks in the area of pharmacologically effective substances and veterinary medicine include the risk assessment of residues of medicine for human or animal use found in foods of animal origin ...
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]
By contrast, a toxin is a poison produced naturally by an organism (e.g. plant, animal, insect). [2] The 2011 book A Textbook of Modern Toxicology states, "A toxin is a toxicant that is produced by a living organism and is not used as a synonym for toxicant—all toxins are toxicants, but not all toxicants are toxins.
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.
The Food Protection Committee started in 1961 to provide objective quality standards for food-grade chemicals. Parts of the first edition were published in loose-leaf form between 1963 and 1966. The scope of the first edition is limited to substances amenable to chemical characterization or biological standardization which are added directly to ...