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Analytical Control Of Polycyclic Aromatic Hydrocarbons In Food And Food Additives.

E. Haenni
Published 1968 · Environmental Science, Medicine

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In a comprehensive survey of contamination of the human environment by potentially hazardous polynuclears, GUNTHER and BUZZETTI ( 1965 ) dealt primarily with the analytical problems and special aspects of isolating and determining specific members of this class of compounds. The development of analytical control of such potential contaminants in food and food additives has not, however, been reviewed comprehensively. For adequate control, the analytical requirements are dictated by the toxicological significance of the contaminants and by the extent of the potential exposure of the consumer, that is, the specific food products concerned, their dietary significance, and their liability to contamination. The special toxicological and regulatory problems associated with the control of carcinogenic contaminants, particularly “weak carcinogens,” have been reviewed by Oser (1962). RAMSEY (1967) reviewed the contribution to the analytical problem of zero residues provided by a more recent amendment to the Food Additives Amendment of 1958. He points out that although it provides only a partial resolution of the general problem, the new amendment nevertheless establishes a practical statutory guideline by defining “no residue” in terms of an adequate method of examination. Thus, whenever the law requires that safe conditions of use for a food additive must be established by regulation, the conditions in the regulation may be framed in such a way that any deleterious substances occurring in food as a result of use of the additive will, in effect, be limited to negligible (toxicologkally insignificant) quantities. Accordingly, no matter how minute the toxicologically insignificant quantity of a substance, it is finite and therefore definable in terms of an acceptable method of determination.
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