[Acrylamide, antiparasitic agents, dioxins and more: how dangerous are contaminants and residues in food?].
Within the European Union, food safety and consumer protection are topics of highest priority. The evaluation of the safety of contaminants and residues in food is usually based on the determination of the acceptable daily intake (ADI), which in turn is the basis for maximum residue levels (MRLs). As this procedure depends on animal testing, a safety factor of 100 is usually applied to provide a margin of safety. This paper discusses the occurrence of relevant contaminants (e.g. dioxins, acrylamide) and residues (e.g. antibiotics, antiparasitic agents) in food and provides a brief assessment of the risks resulting from the consumption of food containing these substances.
Hamscher
G
G
Lebensmitteltoxikologie, Institut für Lebensmitteltoxikologie und Chemische Analytik, Zentrum für Lebensmittelwissenschaften, Tierärztliche Hochschule Hannover. Gerd.Hamscher@tiho-hannover.de
D020106:Acrylamide / Q000032:analysis; D000818:Animals; D000977:Antiparasitic Agents / Q000032:analysis; D003257:Consumer Product Safety; D004147:Dioxins / Q000032:analysis; D004350:Drug Residues / Q000009:adverse effects / Q000032:analysis; D004781:Environmental Exposure; D005062:European Union; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D006801:Humans; D008452:Maximum Allowable Concentration; D010573:Pesticide Residues / Q000009:adverse effects / Q000032:analysis; D012307:Risk Factors
D000977:Antiparasitic Agents; D004147:Dioxins; D010573:Pesticide Residues; D020106:Acrylamide
Acrylamid, Antiparasitika, Dioxine und mehr: Wie gefährlich sind Rückstände und Kontaminanten in Lebensmitteln?