Scientific Information Bulletin ( SIB ) January 2011 CHEMICAL HAZARDS IN FOOD

@inproceedings{2011ScientificIB,
  title={Scientific Information Bulletin ( SIB ) January 2011 CHEMICAL HAZARDS IN FOOD},
  author={},
  year={2011}
}
  • Published 2011
The purpose of this review is to give a broad overview of the types of chemical hazards that can occur in foodstuffs, to indicate how they arise and how they are measured and controlled. The examples given are representative of the many types of issues that the food industry has to face on a daily basis. The risks posed by allergens have been omitted, as this is covered by a separate IUFoST Scientific Information Bulletin (http://iufost.org/iufost-scientific-information-bulletins-sib)