وصفه و خلطة أعشاب

An understanding of food safety is improved by defining two other basic concepts , toxicity and hazard. Toxicity  is the capacity of a substa nce 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 d...