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GIUSEPPE AVELLONE

Food Contaminants

  • Autori: DI STEFANO, V.; Avellone, G.
  • Anno di pubblicazione: 2014
  • Tipologia: Articolo in rivista (Articolo in rivista)
  • Parole Chiave: Agrochemical residues; Mycotoxins; Toxins in chemical
  • OA Link: http://hdl.handle.net/10447/102114

Abstract

Chemical contaminants may occur in our food from various sources. Contaminants can be present in foods mainly as a result of the use of agrochemicals, such as residues of pesticides and veterinary drugs, contamination from environmental sources (water, air or soil pollution), cross-contamination or formation during food processing, migration from food packaging materials, presence or contamination by natural toxins or use of unapproved food additives and adulterants. They typically pose a health concern, resulting in strict regulations of their levels by national governments and internationally. Therefore, analysis of relevant chemical contaminants is an essential part of food safety testing programs to ensure consumer safety and compliance with regulatory limits. Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels. Moreover, they can also help discover and identify new or unexpected chemical contaminants.