Aromatic amines and heterocyclic aromatic amines (HAAs) are structurally related classes of
carcinogens that are formed during the combustion of tobacco or during the high …

Thermal treatment can initiate the production of some undesirable compounds in foods
during processing. Acrylamide is one among such compounds that is produced (in starch …

The long-term effects of metal-on-metal arthroplasty are currently under scrutiny because of
the potential biological effects of metal wear debris. This review summarises data describing …

This paper presents the work of an expert group established by the International Life
Sciences Institute–European branch (ILSI Europe) to follow up the recommendations of an …

Globally, of all mycotoxins, aflatoxins present a significant threat to human and animal health
and has resulted in the introduction of strict food regulatory limits to protect public health. A …

It is well established that cancer is a multi-step process which involves initiation, promotion
and progression. Chemical carcinogens can alter any of these processes to induce their …

Background Food legislation in the European Union and elsewhere includes both hazard-
and risk-based approaches for ensuring safety. In hazard-based approaches, simply the …

The risk assessment of pesticide residues in food is based on toxicological evaluation of the
single compounds and no internationally accepted procedure exists for evaluation of …

Dermal exposure data for mycotoxins are very scarce and fragmentary, despite their
widespread skin contact and hazard toxicity. In this study, the transdermal kinetics of …

PET beverage bottles have been recycled and safely reprocessed into new food contact
packaging applications for over two decades. During recollection of post-consumer PET …