Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the body with secondary amine and the result is the formation of...

‘Contamination’ is a comparative term. In Britain at least, contaminants are trace substances; in the context of food they are distinguished from additives by whether or not there is an intention that the substances should be present when the food is consumed or prepared for consumption. Contaminants may be of natural or of technological origin: and technological contaminants may be direct or i...

‘Contamination’ is a comparative term. In Britain at least, contaminants are trace substances; in the context of food they are distinguished from additives by whether or not there is an intention that the substances should be present when the food is consumed or prepared for consumption. Contaminants may be of natural or of technological origin: and technological contaminants may be direct or i...

BACKGROUND Administration of parenteral doses with microbial contamination can lead to infective morbidity or death. AIM To test whether aseptic preparation of parenteral doses or additives to sterile doses undertaken in dedicated pharmaceutical rather than clinical environments reduces the risk of microbial dose contamination. METHODS Data identified from a systematic review were examined ...

Since the nineteenth century, food toxicology has evolved in several ways. The analytical power of the food toxicologist has been increased. The concept of adulterated food was modified significantly. Most commodities are now processed and addition of numerous non-nutrient additives is legalised. Other "alien" compounds get introduced in the food chain from background contamination or during pr...

varying degrees of water solubility. Some additives (e.g., methyl tertiary-butyl ether and alcohols) are highly soluble. Other components (e.g., benzene, toluene, ethylbenzene, and xylenes) are slightly soluble. Many components (e.g., ndodecane and n-heptane) have relatively low water solubility under ideal conditions. Physical and chemical properties which affect transport and fate of selected...

The maintenance of good health demands that food should not only be nutritious but also safe and of good quality. There has been growing concern regarding environmental contamination of food and excessive use of chemicals in food production and processing in the country in recent times. The growth of the food processing industry in India has consequently been very rapid, about 24 per cent in 19...

varying degrees of water solubility. Some additives (e.g., methyl tertiary-butyl ether and alcohols) are highly soluble. Other components (e.g., benzene, toluene, ethylbenzene, and xylenes) are slightly soluble. Many components (e.g., ndodecane and n-heptane) have relatively low water solubility under ideal conditions. Physical and chemical properties which affect transport and fate of selected...