Human Health and the Environment
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Food Safety: Chemical Agents

Publication Date Jan 1, 1999

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.

Concepts

Acute Chemical Toxicity Food Supply Infectious Agents Long-term Effects Subject Of Controversy Acute Illness Acute Toxicity Acute Food-borne Illness CDC Surveillance Hazardous Chemicals

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