Abstract
This literature review focuses on health issues associated with the intake into the human body of xenobiotics (foreign substances) and toxic substances in foods, water and air. Toxicity is defined as being the ability of a substance to cause harm to a living organism. Of the factors that determine the action of xenobiotics on the human body, the most important are daily dose, duration of intake, route and conditions of intake, and the ability of specific substances to act, either at the time of consumption or at a later time. Hygiene regulations require experimental validation of maximum permissible concentrations of foreign compounds in different environments. In food hygiene, the emphasis is on the acceptable daily intake. It is necessary to determine the maximum levels at which substances can be present in a food without causing any harm to human health or to the sensory properties of the food or adversely affecting technological processes. Ways in which harmful chemical compounds (e.g.heavy metals) may arise in foods are discussed. These include corrosion of metals in equipment and vessels used in food preparation. Where aluminium vessels or foil is used in food preparation, this can lead to an accumulation of aluminium in the
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Citation Formats
Mglinets, A I, and Katserikova, N V.
Xenobiotics and toxic substances.
Russian Federation: N. p.,
2003.
Web.
Mglinets, A I, & Katserikova, N V.
Xenobiotics and toxic substances.
Russian Federation.
Mglinets, A I, and Katserikova, N V.
2003.
"Xenobiotics and toxic substances."
Russian Federation.
@misc{etde_20544563,
title = {Xenobiotics and toxic substances}
author = {Mglinets, A I, and Katserikova, N V}
abstractNote = {This literature review focuses on health issues associated with the intake into the human body of xenobiotics (foreign substances) and toxic substances in foods, water and air. Toxicity is defined as being the ability of a substance to cause harm to a living organism. Of the factors that determine the action of xenobiotics on the human body, the most important are daily dose, duration of intake, route and conditions of intake, and the ability of specific substances to act, either at the time of consumption or at a later time. Hygiene regulations require experimental validation of maximum permissible concentrations of foreign compounds in different environments. In food hygiene, the emphasis is on the acceptable daily intake. It is necessary to determine the maximum levels at which substances can be present in a food without causing any harm to human health or to the sensory properties of the food or adversely affecting technological processes. Ways in which harmful chemical compounds (e.g.heavy metals) may arise in foods are discussed. These include corrosion of metals in equipment and vessels used in food preparation. Where aluminium vessels or foil is used in food preparation, this can lead to an accumulation of aluminium in the human body; this has been associated with the development of Alzheimer's Disease. For this reason the use of stainless steel vessels and equipment is recommended for food processing. The process of smoking food - in particular cold smoking of fish - can result in high levels of heavy metal contamination in smoked foods, particularly where poor-quality wood or coal is used. Ways of minimizing levels of heavy metals in smoked foods are briefly considered. 17 refs.}
journal = []
issue = {9}
place = {Russian Federation}
year = {2003}
month = {Jul}
}
title = {Xenobiotics and toxic substances}
author = {Mglinets, A I, and Katserikova, N V}
abstractNote = {This literature review focuses on health issues associated with the intake into the human body of xenobiotics (foreign substances) and toxic substances in foods, water and air. Toxicity is defined as being the ability of a substance to cause harm to a living organism. Of the factors that determine the action of xenobiotics on the human body, the most important are daily dose, duration of intake, route and conditions of intake, and the ability of specific substances to act, either at the time of consumption or at a later time. Hygiene regulations require experimental validation of maximum permissible concentrations of foreign compounds in different environments. In food hygiene, the emphasis is on the acceptable daily intake. It is necessary to determine the maximum levels at which substances can be present in a food without causing any harm to human health or to the sensory properties of the food or adversely affecting technological processes. Ways in which harmful chemical compounds (e.g.heavy metals) may arise in foods are discussed. These include corrosion of metals in equipment and vessels used in food preparation. Where aluminium vessels or foil is used in food preparation, this can lead to an accumulation of aluminium in the human body; this has been associated with the development of Alzheimer's Disease. For this reason the use of stainless steel vessels and equipment is recommended for food processing. The process of smoking food - in particular cold smoking of fish - can result in high levels of heavy metal contamination in smoked foods, particularly where poor-quality wood or coal is used. Ways of minimizing levels of heavy metals in smoked foods are briefly considered. 17 refs.}
journal = []
issue = {9}
place = {Russian Federation}
year = {2003}
month = {Jul}
}