Results 261 to 270 of about 290,305 (313)
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Alkylmercury Contamination Of Foods
JAMA: The Journal of the American Medical Association, 1971To the Editor.— My attention has recently been drawn to an EDITORIAL entitled "Methylmercury Contamination of Foods" by Eyl ( 215 : 287, 1971), in which the writer refers to the "World Health Organization recommended limit of 0.5 ppm" for mercury in foods. At no time has WHO recommended a limit for mercury in foods.
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Cross-contamination of food by contaminated surfaces
2023Globally, the World Health Organization (WHO) estimates that 600 million people become ill each year after eating contaminated food. It was estimated by the World Bank in 2018 that annual production losses due to foodborne illnesses were $95.2 billion with an annual cost of treating the sick of $15 billion and $5 billion in lost trade in low and middle
Midelet, Graziella +2 more
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British Food Journal, 1993
Identifies the specific laws which operate to prevent contamination of food in the United Kingdom and the duties of local authority food enforcement officers, the Ministry of Agriculture, Fisheries and Food and the Department of Health in administering that law.
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Identifies the specific laws which operate to prevent contamination of food in the United Kingdom and the duties of local authority food enforcement officers, the Ministry of Agriculture, Fisheries and Food and the Department of Health in administering that law.
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Environmental Science and Pollution Research, 1996
A scheme has been developed to rank 70 industrial organic chemicals in order of their priority for further study as potential contaminants of food. Numerical scales were developed for the following seven key criteria concerning environmental issues, food and toxicity: -Production volume -Pattern of usage -Possible fate in the environment -Likelihood of
Wearne, S J +9 more
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A scheme has been developed to rank 70 industrial organic chemicals in order of their priority for further study as potential contaminants of food. Numerical scales were developed for the following seven key criteria concerning environmental issues, food and toxicity: -Production volume -Pattern of usage -Possible fate in the environment -Likelihood of
Wearne, S J +9 more
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The gamma contamination food factor
International Journal of Radiation Applications and Instrumentation. Part A. Applied Radiation and Isotopes, 1992We suggest that radioactive food contamination, as determined solely by a quantitative gamma-ray spectroscopic measurement, may, apart from the total activity per unit mass, be for quick reference conveniently characterized by another single figure which we call the "Gamma Contamination Food Factor" (GCFF).
A H, Kukoc, I V, Anicin, P R, Adzić
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Food Spoilage and Food Contamination
2019The interaction of versatile nutrients and enzymes present in food leads to several degradative chemical changes that deteriorate the quality and shelf life of food. The deteriorative changes are enhanced by contamination that occurs at various stages of processing, handling and storage. The undesirable changes include lipid oxidation, enzymatic or non-
Z. R. Azaz Ahmad Azad +2 more
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Embryotoxicity of chemical contaminants of foods
Food and Cosmetics Toxicology, 1971Abstract A brief review of a variety of contaminants that may occur in foodstuffs indicates that in the majority of cases embryotoxicity or teratogenicity are toxic hazards unlikely to arise in practice as a result of such contamination. The major possible exception is mercury especially methylmercury, on which further data are being obtained ...
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Food additives, contaminants, and cancer
Preventive Medicine, 1980Abstract No measurable contribution to the total cancer incidence by intentional food additives, processing agents, pesticides, and packaging materials in current use in the United States and other developed countries has yet been demonstrated epidemiologically. There is no evidence to the contrary in man.
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