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  • A biological, chemical or physical agent in a food, or condition of a food, with the potential to cause an adverse health effect.
    Source: Biotechnology Glossary
  • 1. Potential for radiation, a chemical or other pollutant to cause human illness or injury. 2. In the pesticide program, the inherent toxicity of a compound. Hazard identification of a given substances is an informed judgment based on verifiable toxicity data from animal models or human studies.
    Source: Terms of the Environment

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