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European Regulation of Process Contaminants in Food

Lookup NU author(s): Professor Graham BonwickORCiD, Dr Cath BirchORCiD

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Abstract

Process contaminants are substances that form in food or in food ingredients when they undergo chemical changes during processing. Processing methods that might generate chemical contaminants include fermentation, smoking, drying, refining and high-temperature cooking. Processing of foods may be required to make them microbiologically safe, as well as edible and digestible, or to generate new tastes to enhance consumer acceptance. However, food processing either at home or in manufacturing can have undesired consequences. Besides the loss of some nutrients such as vitamins, potentially harmful by-products can develop and so regulations have been introduced to help protect the consumer. This chapter will provide an overview of the current European Union regulations that are designed to reduce consumer exposure to process contaminants in food.


Publication metadata

Author(s): Bonwick GA, Birch CS

Editor(s): Birch CS; Bonwick GA

Publication type: Book Chapter

Publication status: Published

Book Title: Mitigating Contamination from Food Processing

Year: 2019

Pages: 1-16

Print publication date: 01/11/2019

Acceptance date: 04/06/2019

Series Title: Food Chemistry, Function and Analysis

Publisher: Royal Society of Chemistry

Place Published: Cambridge

URL: https://doi.org/10.1039/9781788016438-00001

DOI: 10.1039/9781788016438-00001

Library holdings: Search Newcastle University Library for this item

ISBN: 9781782629221


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