Evaluation of the safety of foods.
نویسنده
چکیده
When any doubt has been expressed about the safety of food it usually centres around the use of many non-nutritive additives and food itself has seldom been investigated. At the time when attention was first drawn to additives this was possibly quite understandable as food was very traditional and variety was just coming into a diet restricted during World War 2. After the early work of the USA Food and Drugs Administration (Lehman et al. 1949, 1955), scientists in Europe really began to question the use of food additives in 1953, possibly because of the report on chemicals in food and cosmetics which followed the Delaney hearings in the USA (Delaney, 1952). The resulting United States legislation has had worldwide influence and is still the subject of hot debate. In considering today’s talk I am reminded of the situation as I saw it more than 10 years ago when I discussed food additive testing and wondered what would have been the situation if an equal interest had been stimulated in the part played by food and its natural constituents on the health of man (Philp, 1968). Would we have a better perspective on the relevance of high dose toxic effects to the presence in food of small amounts of the chemical causing the effect ? Would we have given greater prominence to public education to prevent food poisoning of bacterial origin? However, this is still a matter for speculation and the facts are that additive assessment has held the scene and it has unfortunately not progressed very far except that more tests are being requested. Additives of all classes are used essentially for the benefit they confer on a foodstuff, to maintain the nutritive value, to improve the appearance or organoleptic qualities of the product and to present it to the consumer in a better form, either at the point of sale or at time of cooking or eating. A wider distribution of certain classes of food, availability out of season or greater convenience in cooking all can accrue from the use of additives. 0029-6651/81/4013-4601 $01.00
منابع مشابه
The Evaluation of Aflatoxin Contamination in Various Foods in Iran: a Review
Introduction: Aflatoxins are secondary fungal metabolites produced by Aspergillus fungi, in particular Aspergillus flavus, Aspergillus nomius and Aspergillus parasiticus. Aflatoxins have undesirable effects on human and animal health and lead to various diseases, including liver disorders. Four main types of aflatoxin are B1, B2, G1 and G2, and aflatoxin M1 and M2 are metabolites derived from a...
متن کاملFood Safety and Hygiene Knowledge and Attitudes among the Health-Care Staff in the Southeast Area of Iran
Background: This study aimed to determine the level of knowledge and attitude towards food safety and hygiene among the health-care staff in Rafsanjan University of Medical Sciences, Iran. Methods: This survey-descriptive was conducted on 101 staff working in primary health-care centers of Rafsanjan University of Medical Sciences who were selected taking a census. Data collection was also perfo...
متن کاملQuality Assessment of Some High Consumption Foods in Zanjan City
Background: Foods have been many changes from production to tables and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city during the 5 years from 2009 to 2013. Methods: In a case-control descriptive study with an annually control program during 5 years f...
متن کاملImpact of Cooking Procedures on Antibacterial Drug Residues in Foods: A Review
Antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. The presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. Because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue o...
متن کاملFungal Contamination of Feed Material Manufactured in Iran with Emphasis on Its Importance in Safety of Animal Origin Foods
Background: Mycotoxins are a group of structurally diverse substances produced by a wide range of moulds. These fungal secondary metabolites, whose presence in feed is unavoidable, can impose hazards to human and animal health. Continuous concern about potential effects of mycotoxins in the human diet has led to an increasing interest in researches about fungi and mycotoxin production. The aim ...
متن کاملIf There Is Really a Notable Concern about Allergenicity of Genetically Modified Foods?
In recent decades, biotechnologists have striven to improve the quantity and quality of food supply. Producing genetically modified (GM) foods is one of the main goals and many countries all over the world have approved the distribution and consumption of the labeled GM foods in their own regions. However, there are still few groups having concerns about allergenicity of GM foods. This review h...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
- The Proceedings of the Nutrition Society
دوره 40 1 شماره
صفحات -
تاریخ انتشار 1981