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Hygienic principles of regulation of ChVV in a daily diet, food products



In food hygiene, the basic regulation is the allowable daily dose (DSD) of normalized FVC. ChDV DSD is the maximum dose (in milligrams per 1 kg of body weight), the daily oral intake of which is harmless throughout a person’s life, i.e. It does not adversely affect the life and health of present and future generations.

Multiplying the DSD by the person’s body weight (60 kg), determine the allowable daily intake (DSP) of ChV (in mg per day) in the diet. The last includes a daily set of products and water. Knowing the DSD, particleboard and the average set of foods in the daily diet, calculate the MPC of the ChW in those products in which it can be found.

It is believed that the concentration of CHV in the food product is acceptable that meets the following requirements:

1) harmless to humans with the long-term use of this product in the daily amount actually possible for the majority of the population — a toxicological indicator of harmfulness;

2) the organoleptic properties of the product do not deteriorate - the organoleptic indicator of harmfulness;

3) does not adversely affect the nutritional value of the product (composition of food components, biological value), its safety and technological properties - a general hygiene indicator of harmfulness;

4) does not exceed the concentration required by technological conditions (for example, the concentration of preservative in the product), as well as the actual concentration in the food product observed when hygienic and technological regulations for the use of xenobiotics are observed (for example, pesticides, fertilizers, etc.) - technological indicator of harmfulness .

If ChVV has high toxicity (LD50 less than 50 mg / kg) and persistence (K = 1-2) or pronounced carcinogenic, mutagenic or allergenic properties, then it is either not allowed to be used, or its area or term of use is limited.
It is also necessary that such CVs are not contained in objects from which their migration into a food product is possible (fertilizers, pesticides, polymeric materials in contact with food products, etc.).

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Hygienic principles of regulation of ChVV in a daily diet, food products

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