Elintarviketoksikologia

Elintarviketoksikologia is the scientific discipline concerned with the study of harmful substances in food and their effects on human health. It investigates potential toxins that can be naturally present in food, introduced during production or processing, or result from contamination. This field aims to identify, quantify, and assess the risks associated with these substances, ensuring the safety of the food supply.

Key areas of focus in elintarviketoksikologia include naturally occurring toxins such as mycotoxins produced by fungi, plant toxins found in certain edible plants, and marine toxins. It also examines chemical contaminants, including pesticides, veterinary drug residues, heavy metals like lead and mercury, and processing contaminants like acrylamide. Biological hazards, such as bacterial toxins, are also a significant concern.

The discipline employs various methods for risk assessment, including toxicology studies, exposure assessments, and the establishment of safe limits for various substances. These scientific findings inform regulatory bodies worldwide in setting food safety standards and guidelines. The ultimate goal of elintarviketoksikologia is to protect public health by preventing or minimizing exposure to foodborne toxicants.