Carcinogenic chemicals in food: evaluating the health risk.

  • Peter J. Abbott
  • Published 1992 in
    Food and chemical toxicology : an international…


The presence of a low level of potentially harmful chemicals in food continues to be a concern to many individuals. A major concern is that these chemicals, which can be synthetic or naturally occurring, may be a causative factor in human cancer. Synthetic chemicals in food may be present either as specific additives or as contaminants derived from… (More)