Introduction to the field and the course
4 important questions on Introduction to the field and the course
What types of natural toxins are there in the modern food chain?
- Mycotoxins (from fungi)
- Phytotoxin (from plants)
- Phycotoxin (from marine algae)
- animal toxins (e.g. Pufferfish)
- bacterial toxins
Why is zero risk not a realistic option in food toxicology? Why do we need to define safe levels of exposure in some cases (some unavoidable chemicals) even acceptable risk?
- more residue problems
- newly emerging problems
safe level of exposure needs to be defined
- acceptable risk instead of zero risk
Rate from 1 to 5 the food related health risks according to scientists and according to general public
- food additives
- environmental contaminants
- unbalanced diet
- natural toxins
- microbial toxins
scientist
- unbalanced diet
- microbial toxins
- natural toxins
- environmental contaminants
- food additives
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What is the difference between natural toxins and microbial toxins?
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