| 食品中的化学性危害 |
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| 引用本文： | 陶洪华. 食品中的化学性危害[J]. 河北化工, 2011, 34(9): 45-46 |
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| 作者姓名： | 陶洪华 |
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| 作者单位： | 晋州市质量技术监督局,河北晋州,052260 |
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| 摘 要： | 化学危害可能来源于天然存在的化学物质,有意加入的化学物质,无意或偶尔进入的化学物质,会影响人体健康。介绍了化学性危害（食品添加剂与辅助剂类、天然毒素类和天然过敏源物质类及其它化学污染物）的来源及危害。
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| 关 键 词： | 化学危害 食品添加剂 天然毒素 天然过敏源物质 食品 安全 |
Chemical Hazards in Food |
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| TAO Hong-hua. Chemical Hazards in Food[J]. Hebei Chemical Engineering and Industry, 2011, 34(9): 45-46 |
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| Authors: | TAO Hong-hua |
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| Affiliation: | TAO Hong-hua(Jinzhou Quality and Technical Supervision,Jinzhou 052260,China) |
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| Abstract: | Chemical hazards may originate from naturally occurring chemicals,the food chemicals added into deliberate-ly,inadvertently or occasionally.They influence physical health.To introduce the origin and harm of chemical hazards in-cluding food additives and auxiliary agents,natural toxins and natural allergy source materials,other chemical pollutants. |
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| Keywords: | chemical hazards food additive natural toxin natural allergy source material food safety |
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