GEMS: Global Environmental Monitoring System PDF Download

Author: United Nations Environment Programme
Publisher:
ISBN:
Category :
Languages : en
Pages : 106

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Author:
Publisher:
ISBN: 9789241700870
Category : Aliments - Contamination - Mesure
Languages : en
Pages : 102

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Author: Ian Macdonald
Publisher: Springer Science & Business Media
ISBN: 1447118286
Category : Medical
Languages : en
Pages : 266

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Book Description
The International Life Sciences Institute (ILSI), a nonprofit, public foundation, was established in 1978 to advance the sciences of nutrition, toxicology, and food safety. ILSI promotes the resolution of health and safety issues in these areas by sponsoring research, conferences, publications, and educational programs. Through ILSI's programs, scientists from government, academia, and industry unite their efforts to resolve issues of critical importance to the public. As part of its commitment to understanding and resolving health and safety issues, ILSI is pleased to sponsor this series of monographs that consolidates new scientific knowledge, defines research needs, and provides a background for the effective application of scientific advances in toxicology and food safety. Alex Malaspina President International Life Sciences Institute Preface We live in a changing world. The everyday, ongoing changes in people's habits and the availability of foods in the market lead to continuous changes in food con sumption patterns, changes we need to understand since they play an important role in nutrition as well as toxicology. In nutrition, food intake data provide us with the information needed to exam ine whether, on the one hand, these modifications are still within the limits of nutritional safety and, on the other, whether they offer the possibility of monitor ing the evolution of dietary habits. In toxicology, food intake data are used to calculate the potential intake of sub stances used as additives or substances that enter food as contaminants, such as pesticide residues, packaging materials, and radionuclides.

Author: David Watson
Publisher: Elsevier
ISBN: 1855736322
Category : Technology & Engineering
Languages : en
Pages : 337

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Book Description
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled. Describes the main chemical contaminants of food, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled

Author: Gerald G. Moy
Publisher: Springer
ISBN: 9781493939091
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
Unless a food is grossly contaminated, consumers are unable to detect through sight or smell the presence of low levels of toxic chemicals in their foods. Furthermore, the toxic effects of exposure to low levels of chemicals are often manifested slowly, sometimes for decades, as in the case of cancer or organ failure. As a result, safeguarding food from such hazards requires the constant monitoring of the food supply using sophisticated laboratory analysis. While the food industry bears the primary responsibility for assuring the safety of its products, the overall protection of people’s diets from chemical hazards must be considered one of the most important public health functions of any government. Unfortunately, many countries do not have sufficient capability and capacity to monitor the exposure of their populations to many potentially toxic chemicals that could be present in food and drinking water. Without such monitoring, public health authorities in many countries are not able to identify and respond to problems posed by toxic chemicals, which may harm their population and undermine consumer confidence in the safety of the food supply. From a trade perspective, those countries that cannot demonstrate that the food they produce is free of potentially hazardous chemicals will be greatly disadvantaged or even subject to sanctions in the international marketplace. The goal of a total diet study (TDS) is to provide basic information on the levels and trends of exposure to chemicals in foods as consumed by the population. In other words, foods are processed and prepared as typical for a country before they are analyzed in order to better represent actual dietary intakes. Total diet studies have been used to assess the safe use of agricultural chemicals (e.g., pesticides, antibiotics), food additives (e.g., preservatives, sweetening agents), environmental contaminants (e.g., lead, mercury, arsenic, cadmium, PCBs, dioxins), processing contaminants (e.g., acrylamide, polycyclic aromatic hydrocarbons, chloropropanols), and natural contaminants (e.g., aflatoxin, patulin, other mycotoxins) by determining whether dietary exposure to these chemicals are within acceptable limits. Total diet studies can also be applied to certain nutrients where the goal is to assure intakes are not only below safe upper limits, but also above levels deemed necessary to maintain good health. International and national organizations, such as the World Health Organization, the European Food Safety Agency and the US Food and Drug Administration recognize the TDS approach as one of the most cost-effective means of protecting consumers from chemicals in food, for providing essential information for managing food safety, including food standards, and for setting priorities for further investment and study. Total Diet Studies introduces the TDS concept to a wider audience and presents the various steps in the planning and implementation of a TDS. It illustrates how TDSs are being used to protect public health from chemicals in the food supply in many developed and developing countries. The book also examines some of the applications of TDSs to specific chemicals, including contaminants and nutrients.

Author: Organizzazione mondiale della sanità
Publisher:
ISBN:
Category :
Languages : en
Pages : 102

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Book Description

Author: Charles Frank Jelinek
Publisher:
ISBN:
Category : Food contamination
Languages : en
Pages : 75

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Book Description

Author: Gerald G. Moy
Publisher: Springer Science & Business Media
ISBN: 1441976892
Category : Technology & Engineering
Languages : en
Pages : 549

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Book Description
Unless a food is grossly contaminated, consumers are unable to detect through sight or smell the presence of low levels of toxic chemicals in their foods. Furthermore, the toxic effects of exposure to low levels of chemicals are often manifested slowly, sometimes for decades, as in the case of cancer or organ failure. As a result, safeguarding food from such hazards requires the constant monitoring of the food supply using sophisticated laboratory analysis. While the food industry bears the primary responsibility for assuring the safety of its products, the overall protection of people’s diets from chemical hazards must be considered one of the most important public health functions of any government. Unfortunately, many countries do not have sufficient capability and capacity to monitor the exposure of their populations to many potentially toxic chemicals that could be present in food and drinking water. Without such monitoring, public health authorities in many countries are not able to identify and respond to problems posed by toxic chemicals, which may harm their population and undermine consumer confidence in the safety of the food supply. From a trade perspective, those countries that cannot demonstrate that the food they produce is free of potentially hazardous chemicals will be greatly disadvantaged or even subject to sanctions in the international marketplace. The goal of a total diet study (TDS) is to provide basic information on the levels and trends of exposure to chemicals in foods as consumed by the population. In other words, foods are processed and prepared as typical for a country before they are analyzed in order to better represent actual dietary intakes. Total diet studies have been used to assess the safe use of agricultural chemicals (e.g., pesticides, antibiotics), food additives (e.g., preservatives, sweetening agents), environmental contaminants (e.g., lead, mercury, arsenic, cadmium, PCBs, dioxins), processing contaminants (e.g., acrylamide, polycyclic aromatic hydrocarbons, chloropropanols), and natural contaminants (e.g., aflatoxin, patulin, other mycotoxins) by determining whether dietary exposure to these chemicals are within acceptable limits. Total diet studies can also be applied to certain nutrients where the goal is to assure intakes are not only below safe upper limits, but also above levels deemed necessary to maintain good health. International and national organizations, such as the World Health Organization, the European Food Safety Agency and the US Food and Drug Administration recognize the TDS approach as one of the most cost-effective means of protecting consumers from chemicals in food, for providing essential information for managing food safety, including food standards, and for setting priorities for further investment and study. Total Diet Studies introduces the TDS concept to a wider audience and presents the various steps in the planning and implementation of a TDS. It illustrates how TDSs are being used to protect public health from chemicals in the food supply in many developed and developing countries. The book also examines some of the applications of TDSs to specific chemicals, including contaminants and nutrients.

Author: Christina Bergsten
Publisher: Nordic Council of Ministers
ISBN: 9789289306782
Category : Food
Languages : en
Pages : 106

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Author: Frank N. Kotsonis
Publisher: CRC Press
ISBN: 1420025082
Category : Medical
Languages : en
Pages : 472

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Book Description
Nutrients are gaining recognition for their role in protecting against the toxic effects of free radicals, alcohol and other substances. At the same time, advances in food technology, the appearance of novel foods and new ingredients have generated new toxicological issues and forced health and safety professionals to develop new and more reliable