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Integrated food chemical risk analysis

  • D. R. Tennant
Chapter
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Abstract

The foregoing chapters of this book have described a multi-compartmental paradigm for food chemical risk analysis which suggests a series of discreet activities leading from the identification of a potential hazard through to its efficient control. Whilst this is a valuable means of describing the process, it is a poor representation of what actually occurs within organizations managing food safety. In reality, many of the activities merge into one another, producing a continuous process. The disadvantage of this blurring of functions is that it makes it difficult to track the process of decision-making, which in turn prevents transparency and impedes effective communication to those outside of the process.

Keywords

Risk Analysis Consumer Perception Provisional Tolerable Weekly Intake Toxic Equivalency Factor Hazard Identification 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Crews, H.M, and Hanley, A.B. (1995) Biomarkers in Food Chemical Risk Assessment. The Royal Society of Chemistry. Cambridge.Google Scholar
  2. Harvey, T., Mahaffey, K.R., Velaquez, S. and Dourson, M. (1995) Holistic risk assessment: an emerging process for environmental decisions. Regulatory Toxicology and Pharmacology, 22, 110–117.CrossRefGoogle Scholar
  3. Seed, J., Brown, R.P., Olin, S.S. and Foran, J.A. (1995) Chemical mixtures: current risk assessment methodologies and future directions. Regulatory Toxicology and Pharmacology, 22, 76–9.CrossRefGoogle Scholar

Copyright information

© Chapman & Hall 1997

Authors and Affiliations

  • D. R. Tennant

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