Key issues in exposure assessment and risk characterization of chemical contaminants in food

Key issues in exposure assessment and risk characterization of chemical contaminants in foodExposure assessment is the third step in food safety risk assessment, in which the dietary intake of chemical substances is estimated. The health risk of that intake is then evaluated in the risk characterization, where intake is compared with a Health Based Guidance Value. When the dietary intake is equal to or below the HBGV, there is no health concern. To estimate dietary intake, the exposure assessor needs consumption quantities of the foods and

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