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Chemical safety of food and drinking water

Abstract

Food and drinking water are major sources of human exposure to a large number of chemicals added intentionally for technological reasons or present unintentionally due to contamination. On the other hand, there is a public demand for an essentially risk-free supply of food and drinking water. The concern over the presence of chemicals in the human diet received further emphasis through the development of toxicological and analytical methodology with increased sensitivity over the years. In order to minimize the potential health hazards to the consumers, standards have been established which indicate levels of consumption that are - according to scientific evidence - considered safe and which, consequently, permit control measures to be taken. In this context, public perception of a particular risk, may not always be in line with what might be considered a 'real' risk. Thus, while in the public opinion risk associated with smoking or over-nutrition might be accepted or underestimated, certain food chemical related risks may not be accepted and are sometimes perceived as alarmingly high.
Authors:
Younes, M; Heijden, C.A. van der [1] 
  1. WHO European Centre for Environment and Health, Bilthoven (Netherlands)
Publication Date:
Jul 01, 1992
Product Type:
Conference
Report Number:
INIS-XA-N-030
Resource Relation:
Conference: 1992 international conference on risk assessment, London (United Kingdom), 5-9 Oct 1992; Other Information: 6 refs; PBD: 1992; Related Information: In: Risk assessment, session 1-4. International conference 1992. Part 1, 248 pages.
Subject:
60 APPLIED LIFE SCIENCES; 61 RADIATION PROTECTION AND DOSIMETRY; CONSUMER PRODUCTS; CONSUMER PROTECTION; CONTAMINATION; DRINKING WATER; FOOD; FOOD INDUSTRY; OCCUPATIONAL EXPOSURE; OCCUPATIONAL SAFETY; PUBLIC HEALTH; RISK ASSESSMENT
OSTI ID:
20577157
Research Organizations:
Health and Safety Executive (HSE) (United Kingdom)
Country of Origin:
IAEA
Language:
English
Other Identifying Numbers:
TRN: XA04N0322028694
Availability:
Available from INIS in electronic form
Submitting Site:
INIS
Size:
page(s) 210-220
Announcement Date:

Citation Formats

Younes, M, and Heijden, C.A. van der. Chemical safety of food and drinking water. IAEA: N. p., 1992. Web.
Younes, M, & Heijden, C.A. van der. Chemical safety of food and drinking water. IAEA.
Younes, M, and Heijden, C.A. van der. 1992. "Chemical safety of food and drinking water." IAEA.
@misc{etde_20577157,
title = {Chemical safety of food and drinking water}
author = {Younes, M, and Heijden, C.A. van der}
abstractNote = {Food and drinking water are major sources of human exposure to a large number of chemicals added intentionally for technological reasons or present unintentionally due to contamination. On the other hand, there is a public demand for an essentially risk-free supply of food and drinking water. The concern over the presence of chemicals in the human diet received further emphasis through the development of toxicological and analytical methodology with increased sensitivity over the years. In order to minimize the potential health hazards to the consumers, standards have been established which indicate levels of consumption that are - according to scientific evidence - considered safe and which, consequently, permit control measures to be taken. In this context, public perception of a particular risk, may not always be in line with what might be considered a 'real' risk. Thus, while in the public opinion risk associated with smoking or over-nutrition might be accepted or underestimated, certain food chemical related risks may not be accepted and are sometimes perceived as alarmingly high.}
place = {IAEA}
year = {1992}
month = {Jul}
}