RT Book, Section
A1 Kotsonis, Frank N.
A1 Burdock, George A.
A2 Klaassen, Curtis D.
A2 Watkins, John B.
SR Print(0)
ID 6487056
T1 Chapter 30. Food Toxicology
T2 Casarett & Doull's Essentials of Toxicology, 2e
YR 2010
FD 2010
PB The McGraw-Hill Companies
PP New York, NY
SN 978-0-07-162240-0
LK accesspharmacy.mhmedical.com/content.aspx?aid=6487056
RD 2024/04/25
AB Food  is  an  exceedingly  complex  mixture  of  nutrient  and  nonnutrient  substances.A  substance  listed  as  Generally  Recognized  as  Safe  (GRAS)  achieves  this  determination  on  the  adequacy  of  safety,  as  shown  through  scientific  procedures  or  through  experience  based  on  common  use.An  estimated  daily  intake  (EDI)  is  based  on  two  factors:  the  daily  intake  of  the  food  in  which  the  substance  will  be  used  and  the  concentration  of  the  substance  in  that  food.Food  hypersensitivity  (allergy)  refers  to  a  reaction  involving  an  immune-mediated  response,  including  cutaneous  reactions,  systemic  effects,  and  even  anaphylaxis.The  vast  majority  of  food-borne  illnesses  in  developed  countries  are  attributable  to  microbiologic  contamination  of  food.