Marine and terrestrial food sources are susceptible to contamination by various industrial chemicals and microbial pathogens. Both types of hazard are amenable to regulatory assessment using a single toxicology data base, along with some knowledge of contaminant levels and consumption figures for food. On the other hand, regulatory problems persist with acutely toxic naturally occurring phycoto...

This paper focuses on the risks of environmental carcinogenic and/or genotoxic contaminants in food. It describes, for each contaminant studied, the carcinogenicity and genotoxicity, the toxicological reference values, the exposure and the risk characterisation. The compounds studied were classified into 3 categories based on a risk assessment. Effects others than carcinogenicity and/or genotox...

At Cape Vera, Devon Island (Nunavut, Canada), a colony of northern fulmars (Fulmarus glacialis) concentrates and releases contaminants through their guano to the environment. We determined whether persistent organic pollutants (POPs) from seabirds were transferred to coastal food webs. Snow buntings (Plectrophenax nivalis) were the most contaminated species, with ∑PCB and ∑DDT (mean: 168, 106 n...

A field study was performed to develop emission rates for dust exposure at a food processing facility. Eight 2-hour periods were monitored over 2 days. Area total suspended particulate samples were collected on 37 mm polyvinyl chloride filters with 5 mum pore size according to NIOSH Method 0500. Filters were analyzed gravimetrically. Ventilation and production activity data were collected durin...

Harbor seals (Phoca vitulina) inhabiting Puget Sound (WA, USA) recently were found to be seven times more contaminated with polychlorinated biphenyls (PCBs) than those inhabiting the adjacent Strait of Georgia (BC, Canada). We carried out a food basket approach to approximate realistic dietary exposures of both new (e.g., polybrominated diphenyl ethers [PBDEs]) and legacy (e.g., dichlorodipheny...

The risk of developing cancer from carcinogens occurring in food is of widespread interest to scientific researchers, food policymakers and food surveillance institutions, as well as to the general public. When evaluating the risk of carcinogenic food contaminants or carcinogenic foodstuff per se (e.g., alcoholic beverages), the level of scientific evidence should be reflected more clearly. In ...

Many industries such as paper, food, cosmetics, textiles etc. use dye in order to colour their products. The presence of these dyes in water even at very low concentration is highly visible and undesirable. Colour is the first contaminant to be recognised. Photocatalytic technique and adsorption methods offer a good potential to remove colour from wastewater. In the present paper these two meth...

It is essential to take special care throughout the entire process of manufacturing foods for young children, as the fragility of them requires an increased safety. A contaminant is an impurity; any material of an extraneous nature associated with a chemical, a pharmaceutical preparation, a physiologic principle, or an infectious agent. Food consumption is an important route of human exposure t...

A sensor that detects dangerous odors better than the human nose may be able to "smell" dangerous air pollutants, soil contaminants, insecticides, food pathogens, biological warfare neurotoxins, and body odors associated with illness and disease. Called "smell-seeing" by its inventors, the method relies on color changes that occur in an array of vapor-sensitive dyes in response to exposure. By ...

Patulin is a toxic chemical contaminant produced by several species of mold, especially within Aspergillus, Penicillium and Byssochlamys. It is the most common mycotoxin found in apples and apple-derived products such as juice, cider, compotes and other food intended for young children. Exposure to this mycotoxin is associated with immunological, neurological and gastrointestinal outcomes. Asse...