Personal Methods of Controlling Exposure to Chemical Contaminants in Food

  • Sushma Palmer
  • Kulbir S. Bakshi


Any attempt to advise individuals on steps to reduce exposure to environmental pollutants in food is hampered by a dearth of applicable data and by the variety of treatments that may be required for removing different chemical substances from the same food. The reduction of overall exposure is also complicated by the finding that in some cases, the means employed to minimize exposure to one compound may inadvertently increase exposure to another.


Pesticide Residue Methyl Mercury Lake Trout Chemical Contaminant Wood Smoke 
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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Recommended Reading

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Copyright information

© Springer Science+Business Media New York 1992

Authors and Affiliations

  • Sushma Palmer
  • Kulbir S. Bakshi

There are no affiliations available

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