Abstract
This chapter deals with the use of risk assessments associated with foods in the context of local dietary practices, the absence of which may result in adverse effects. It provides an overview of risk assessment of chemical and biological hazards, including metallic contaminants, pesticide residues, or ingredients that may present risks based on the framework established by international scientific bodies. Chemical contaminants, as well as biological risk assessment, are of paramount interest equally for the government, stakeholders, and consumers. With the increasing availability of scientific studies, amendments were also made in the framework so to build a robust system that includes variability of input factors as well as the uncertainty of parameters. Applicability of exposure assessments within the context and characteristics of local dietary practice is described. Finally, communicating outcomes of risk assessments using the principles of risk communication is necessary to overcome prevailing perceptions, particularly with consumers.
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Basak, S., Lewis, J., Vemula, S.R., Halady, P.S. (2023). Safety and Risk Assessment of Food Items. In: Mohanan, P.V., Kappalli, S. (eds) Biomedical Applications and Toxicity of Nanomaterials. Springer, Singapore. https://doi.org/10.1007/978-981-19-7834-0_8
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