ABSTRACT
68This chapter highlights some of the methods used to assess the risk of dietary exposure to various chemicals used in food and beverage processing, public eating facilities, and packaging industries using the perspective of US federal agencies regarding human dietary exposure and safety. These methods can be used to evaluate the safety of these chemicals prior to registration with regulatory agencies or as part of a product registration. In addition, these methods can also be used to determine the potential health hazards of foods which have been accidentally contaminated by chemical products which have been misused during processing, packaging, cleaning, or sanitizing.
