Food Safety: Chemical Agents

  • Donald Vesley


Although the great majority of reported acute food-borne illness is caused by infectious agents, chemicals in the food supply have been the subject of extensive controversy and debate. While acute chemical toxicity is reported annually through the CDC surveillance system and preventive measures instituted, long-term effects are more difficult to evaluate. In this chapter I will review the various mechanisms by which potentially hazardous chemicals get into food and applicable preventive interventions.


Sodium Nitrite Artificial Sweetener Sodium Sulfite Human Health Effect Apricot Kernel 
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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Donald Vesley
    • 1
  1. 1.Division of Environmental and Occupational Health, School of Public HealthUniversity of MinnesotaUSA

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