Toxicology of Processed and Packaged Foods

Authors

  • A. N. Srivatsa Defence Food Research Laboratory, Mysore
  • T. R. Sharma Defence Food Research Laboratory, Mysore

DOI:

https://doi.org/10.14429/dsj.37.5900

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.

Author Biographies

A. N. Srivatsa, Defence Food Research Laboratory, Mysore

Defence Food Research Laboratory, Mysore-570 010

T. R. Sharma, Defence Food Research Laboratory, Mysore

Defence Food Research Laboratory, Mysore-570 010

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Published

2014-01-15

How to Cite

Srivatsa, A. N., & Sharma, T. R. (2014). Toxicology of Processed and Packaged Foods. Defence Science Journal, 37(2), 161–172. https://doi.org/10.14429/dsj.37.5900

Issue

Vol. 37 No. 2

Section

General Papers

License

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