Abstract
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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
