| Popis: |
Three categories of environmental contaminants generally occur in food: natural and synthetic organic compounds, traces of heavy metal, and certain natural and synthetic radioactive substances (51, 69). This chapter summarizes the sources, occurrence, extent of exposure, and regulation of selected substances belonging to the first two categories, i.e., contaminants such as polycyclic aromatic hydrocarbons (PAH), residues of certain pesticides, traces of toxic metals, components of packaging materials such as polyvinyl chloride (PVC), and traces of industrial chemicals such as polychlorinated biphenyls (PCBs). |
