Report of Workshop on Naturally Occurring Substances in Traditional and Biotechnology-derived Foods
Subtitle: their potential toxic and antitoxic effects : Arnold and Mabel Beckman Center, Irvine, California, March 10-11, 1992
Contributors: United States. Cooperative State Research Service
Publisher: U.S. Dept. of Agriculture, Cooperative State Research Service
Published: 1992
Place of publication: Washington, DC
Language: eng
Number of pages: 31
Subjects: Food; Biotechnology
Other titles: Naturally occurring substances in traditional and biotechnology-derived foods.
Description: This report discusses the impact of genetic engineering and biotechnology on naturally occurring toxicants and antitoxicants in foods; relative risks and benefits associated with naturally occuring substances in foods; reducing risks from naturally occurring toxicants; antitoxicants; and analytical considerations for naturally occurring toxicants and antitoxicants. The toxicants addressed in this workshop were those chemical substances that occur naturally in foods or that may be formed from naturally occurring compounds as a result of cooking or processing and which cause or pose adverse health consequences in humans when consumed in food. Includes mycotoxins and phycotoxins.
Notes: "July 28, 1992."

Includes bibliographical references (p. 29).