Many foods and drinks contain small quantities of chemicals that are not in themselves nutritive components. Some of these chemicals will have been intentionally added during production and therefore can be described as “additives” in food (e.g., colors, preservatives). Others are unintentional and can be described as “contaminants” [e.g., aflatoxins, Pb, and substances entering food from contact materials (Table 19.1)].
KeywordsUranium Radium Tuberculosis Radionuclide Aflatoxin
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