Evaluation Procedures

  • E. D. Rubery
Conference paper
Part of the ILSI Monographs book series (ILSI MONOGRAPHS)

Abstract

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)].

Keywords

Uranium Radium Tuberculosis Radionuclide Aflatoxin 

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Copyright information

© Springer-Verlag New York Inc. 1988

Authors and Affiliations

  • E. D. Rubery
    • 1
  1. 1.Department of Health and Social SecurityElephant and CastleLondonUK

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