Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 April 1972


Food can be contaminated with visible material, chemical substances and invisible living cells of protozoa and other parasites, bacteria and viruses. Chemical food poisoning has occurred from metals such as copper, zinc, tin and antimony, accidental or intentional inclusion of poisons, pesticides, disinfectants, and from naturally poisonous plants. The sources of these various substances are usually fairly obvious, and the ill effect is brought about by a known dose which does not alter after access to the food.


Roberts, D. and Hobbs, B. (1972), "FOOD CONTAMINATION", Nutrition & Food Science, Vol. 72 No. 4, pp. 10-14.

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Copyright © 1972, MCB UP Limited

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