Abstract
Today, more than two and a half thousand compounds are known that are used in the production of food products. This is usually done to increase the preservation and storage period and improve organoleptic parameters. However, some of these toxic compounds may inadvertently enter food through packaging material and technological additives. Residues of toxic chemicals and industrial pollutants in food are a serious problem for a healthy body, which can lead to oncogenetic processes. Among such per
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