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