食品工业中香料的毒理学

C. Doepker, A. Maier, B. Willis, S. Hermansky
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引用次数: 0

摘要

本章介绍了在食品和饮料工作场所常见的精选调味料的毒理学信息,这些调味料最近引起了人们对处理它们的工人的潜在风险的关注。GRAS成分在职业环境中可能存在危害,作为全面危害沟通计划的一部分,工人审查材料安全数据表(MSDS)并了解这些MSDS上的措辞非常重要。联邦应急管理局和粮农组织/世卫组织食品添加剂联合专家委员会(JECFA)采用了改良的克莱默方法和TTC概念,按结构并因此按风险对风味成分进行分类。今天,新的化学实体正在被设计和创造,以最大化和/或定制风味成分与味觉受体的相互作用。本章涵盖了几种重要的风味化学品,包括它们的特性、暴露评估、毒性和暴露法规。关键词:乙偶姻;乙酰甲基甲醇;咖啡因;双乙酰;高氯酸盐;监管门槛;味道安全
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Toxicology of Flavors in the Food Industry
The present chapter represents toxicological information on selected flavoring ingredients commonly found in the food and beverage workplace that have recently gathered attention regarding potential risks to the workers handling them. GRAS ingredients can present hazards in the occupational context, it is very important that workers review material safety data sheets (MSDS) and understand the verbiage on these MSDS as part of a comprehensive hazard communication program. FEMA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have adopted modified Cramer approaches and the TTC concept to classify flavor ingredients by structure and, thus, according to risk. Today, new chemical entities are being designed and created to maximize and/or customize the interaction of the flavor ingredient with taste receptors. Several important flavor chemicals have been covered in this chapter with respect to their properties, exposure assessment, toxicity, and regulations of exposure. Keywords: acetoin; acetyl methyl carbinol; caffeine; diacetyl; perchlorate; threshold of regulation; flavor safety
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