An understanding of food safety is improved by defining two other basic concepts , toxicity and hazard.
Toxicity is the capacity of a substance to produce harm or injury of any kind(chronic or acute) under any conditions.This might include the capacity to damage the developing fetus(teratogenicity), to alter the genetic code (mutagenicity), or to induce cancer(carcinogenicity).Furthermore, any deviation from normal is viewed as a possible negative effect, even though the change may seem to be possitive , such as increased growth rates or enhanced nutrient absorption . The change is assumed to be negative until proven beneficial .
Hazard is the relative probability that harm or injury will result when the substance is used in a proposed manner and quantity. Assessments of whether a food or ingredient is safe should not be based on its inherent toxicity but on whether or not a hazard is created .
Unfortunately, the public does not perceive the difference between hazard and toxicity. The press often scoops findings from journals or scientific meetings that describe the toxic effects resulting from ingestion of high levels of a food constituent . Upon reading or he
aring of these press reports, many consumers assume that a constituent is hazardous at current consumption levels .This assumption occurs because of an inability to distinguish between toxicity and hazard.
Toxicity is the capacity of a substance to produce harm or injury of any kind(chronic or acute) under any conditions.This might include the capacity to damage the developing fetus(teratogenicity), to alter the genetic code (mutagenicity), or to induce cancer(carcinogenicity).Furthermore, any deviation from normal is viewed as a possible negative effect, even though the change may seem to be possitive , such as increased growth rates or enhanced nutrient absorption . The change is assumed to be negative until proven beneficial .
Hazard is the relative probability that harm or injury will result when the substance is used in a proposed manner and quantity. Assessments of whether a food or ingredient is safe should not be based on its inherent toxicity but on whether or not a hazard is created .
Unfortunately, the public does not perceive the difference between hazard and toxicity. The press often scoops findings from journals or scientific meetings that describe the toxic effects resulting from ingestion of high levels of a food constituent . Upon reading or he
aring of these press reports, many consumers assume that a constituent is hazardous at current consumption levels .This assumption occurs because of an inability to distinguish between toxicity and hazard.
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