Toxicology of Processed and Packaged Foods
Keywords:
Health hazards, Pesticides, Antioxidants
Abstract
Modem food production, processing and preservation use a large number of additives at various stages. These include food sweetners, preservatives, colours, antioxidants and pesticides. In addition, the foods come in contact with packaging materials which by themselves contain a large number of additives. Some of these are potential sources of hazards to consumers. This paper is a review of investigations which have been carried out on some of the additives, the migration of additives from packing systems and naturally occurring toxic substances as possible health hazards.
Published
2014-01-15
How to Cite
Srivatsa, A., & Sharma, T. (2014). Toxicology of Processed and Packaged Foods. Defence Science Journal, 37(2), 161-172. https://doi.org/10.14429/dsj.37.5900
Issue
Section
General Papers
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