title: [The current aspects of food quality].
abstract: Foods may become damaging factors to the human body, both by inadequate intake (over- and sub-nutrition), and by the accidental presence of biological agents (bacteria, viruses, parasites), and the toxic chemical substances, which may be normal compounds of a given product (alkaloids, antivitamins, goitrogen substances), or may come from food altering (toxic amines, peroxide fat compounds), may be produced by certain contaminant microorganisms (mycotoxins), may pollute the food product (toxic metals, pesticides), or may be added willingly (adjuvants) in higher concentrations than allowed by sanitary legislation. Changes in of a food's quality, as long as the food may become improper for consumption, therefore damaging to the consumer's health, is called alteration. Altering processes are different, according to the chemical composition of the food product and to the factors that act upon it. National and international organisms for the safeguard of population's health are permanently monitoring food quality and give normatives and rules that will be imposed to the products offered for human consumption.
authors.affiliation: Disciplina de Chimie Sanitară-Igienă, Facultatea de Farmacie, Universitatea de Medicină şi Farmacie Gr. T. Popa, Iaşi.
authors.forename: R
authors.initials: R
authors.lastname: Cuciureanu
mesh_terms: D005502:Food / Q000592:standards*; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology / Q000592:standards; D006801:Humans; D015416:Maillard Reaction; D009751:Nutritional Requirements