ISSN:
1745-4565
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Considerable time, regulation and consumer concern is associated with the question of chemical residues in food. Potential residues in food span a broad range from natural contaminants (mycotoxins) through environmental contaminants (dioxins, PCBs), agrochemicals (nitrates, pesticides), veterinary drugs (anthelmintics, antibiotics), prohibited substances (hormonal growth promoters), chemicals arising in processing (nitrosamines), packaging components (plasticisers) to contaminants arising in domestic food preparation (heavy metals). The occurrence or avoidance of these chemicals as residues in food is to a greater or lesser extent under the control of the food producer, processor and consumer in the activities of growing/producing, treating, storing, processing, packaging and cooking. The fundamental question is to what extent do or can residues in food constitute a food safety hazard for the consumer. Many of these substances are regulated as to their use and as to their acceptable levels in food while others, by their nature, arise as more random occurrences and, as such, are less prone to regulation. Of particular concern to the producer, processor and retailer of food is what steps may be taken to ensure that the food supply is safe. Best practice in plant and animal husbandry by the producer, in sourcing of material and in control of food manufacturing by the processor, and in sourcing of food products by the retailer combine to assure the safety of food to the consumer. This paper describes the various classes of chemicals which can arise as residues in food, particularly agrochemicals and veterinary drugs, the usage patterns which decrease/increase the likelihood of the occurrence of residues at unacceptable levels, how and in what form(s) residues can occur in foods, and the contribution of food processing to a reduction or otherwise of residue levels in food consumed. Consideration will be given, also, to quantifying the risk posed by chemical residues in food and to a study of the results from a Residue Database and from residue monitoring/surveillance as an indicator of risk to the consumer.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4565.1998.tb00222.x
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