Chemical contaminants in foods

Diet has consistently been shown to be the dominant source of exposure to the majority of contaminants that pose a threat to human health. However, there is concern that current methods for detection, analysis and risk assessment of chemical residues in food may not accurately reflect the complex cocktail of contaminants to which different groups may be exposed.

Chemical contaminants in foods: Understanding and managing risks provides a comprehensive overview of new approach methodologies with the potential to identify and assess health risks from chemicals in food or feed more accurately and rapidly, including human biomonitoring, advances in in-vitro cell culture and in-silico methods and physiologically-based pharmacokinetic models. The book also considers how techniques such as adverse outcome pathways can inform more sophisticated, next-generation risk assessments to better protect the health of different groups in the population.