11. Risk/Risk and Risk/Benefit Considerations

  1. Richard H. Stadler2 and
  2. David R. Lineback3
  1. Leif Busk

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch11

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Busk, L. (2008) Risk/Risk and Risk/Benefit Considerations, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch11

Editor Information

  1. 2

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 3

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. Department of Research and Development, National Food Administration, Box 622, Uppsala 75126, Sweden

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

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Keywords:

  • risk/risk and risk/benefit considerations;
  • risk/benefit assessments and value-based judgments;
  • no observed effect level (NOEL) and humans' accepted daily intake (ADI)

Summary

This chapter contains sections titled:

  • Introduction

  • Mitigation and Potential Risk of Other Possible Food Safety - Related Issues

  • Research Needs

  • Challenges and Future Prospects

  • References