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Consumer perceptions

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Food Chemical Risk Analysis

Abstract

Food risks form a diverse and considerable spectrum. Potentially hazardous substances such as preservatives, colourings and insecticides are intentionally applied to food products because they provide offsetting benefits. Veterinary medicines and migrants from food packaging can also be sources of risk. Other food hazards occur as accidental and unwanted contamination; for example, chemicals such as dioxins, lead and mercury sometimes enter the food chain from the surrounding air, soil and water. Microbiological contamination, e.g. Salmonella and Literia, can arise through poor handling and hygiene practices. Food itself is a source of risk: aflatoxins (produced by moulds on nuts and grains) and glycoalkaloids (present in green potatoes) are examples of many naturally occurring sources of possibly carcinogenic harm; equally, consuming an unbalanced diet can have lethal results.

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Authors
  1. A. C. D. Hayward
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Editors and Affiliations

  1. TAS International, Chartwell House, 38 Church Street, Malvern, Worcestershire, London, WR14 2AZ, UK

    David R. Tennant

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© 1997 Chapman & Hall

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Hayward, A.C.D. (1997). Consumer perceptions. In: Tennant, D.R. (eds) Food Chemical Risk Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1111-9_15

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  • DOI: https://doi.org/10.1007/978-1-4613-1111-9_15

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8422-2

  • Online ISBN: 978-1-4613-1111-9

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