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FUTURE OF RESIDUES AND CULINARY PREPARATIONS.

DEVENIR DES RESIDUS ET PREPARATIONS CULINAIRES.

Author(s) : FERRANDO R.

Type of article: Article

Summary

THE AUTHOR DRAWS ATTENTION TO THE FACT THAT RESIDUES OF PESTICIDES, MEDICINES OR ADDITIVES IN FOODSTUFFS ARE GENERALLY TITRATED IMMEDIATELY AFTER HARVEST, WITHOUT TAKING INTO ACCOUNT EITHER THE TIME BEFORE EATING OR THE POSSIBLE INFLUENCE OF CULINARY PREPARATIONS OR THE EFFECTS OF DIGESTION. HE CITES SOME STUDIES CARRIED OUT ON THIS PROBLEM AND UNDERLINES THE UNCERTAINTY OF TOXICOLOGICAL CONCLUSIONS DEDUCED FROM CHEMICAL ANALYSIS. J.R.

Details

  • Original title: DEVENIR DES RESIDUS ET PREPARATIONS CULINAIRES.
  • Record ID : 1990-1056
  • Languages: French
  • Source: Méd. Nutr. - vol. 25 - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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