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Food and chemical substances relevant for monitoring. Report from the Scientific Steering Committee of the Norwegian Scientific Committee for Food and Environment.

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https://hdl.handle.net/10037/26147
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Date
2022
Type
Research report
Forskningsrapport

Author
Svendsen, Camilla; Amlund, Heidi; Carlsen, Monica Hauger; Eriksen, Gunnar Sundstøl; Husøy, Trine; Lillegaard, Inger Therese Laugsand; Mathisen, Gro Haarklou; Medin, Anine Christine; Ørnsrud, Robin; Agdestein, Angelika; Bergh, Øivind; Bodin, Johanna; Bruzell, Ellen; Elvevoll, Edel O.; Hessen, Dag Olav; Hofshagen, Merethe; Knutsen, Helle Katrine; Krogdahl, Åshild; Nilsen, Asbjørn Magne; Rafoss, Trond; Skjerdal, Taran; Steffensen, Inger-Lise Karin; Strand, Tor A.; Velle, Gaute; Hemre, Gro Ingunn; Vandvik, Vigdis; Alexander, Jan
Abstract
At request from the Norwegian Food Safety Authority (NFSA), VKM has identified food groups and food items consumed by the Norwegian population that are relevant for monitoring regarding content of one or more undesirable chemical substances (Figure 1). Undesirable chemical substances were defined as chemical substances in food that may constitute a potential health risk.

VKM has created a knowledge base (an Excel file) as a tool for planning and prioritising monitoring of foods and undesirable chemical substances. The substance groups included in the knowledge base are flavourings, food additives, metals and metalloids, natural toxins, persistent organic pollutants, process-induced contaminants, substances in food contact materials, substances in food supplements, and trace elements. More than 40 different substances were included.

Description
Source at https://vkm.no/
Publisher
Vitenskapskomiteen for mat og miljø (VKM)
Series
VKM Report 2022: 18
Citation
Svendsen, Amlund, Carlsen, Eriksen, Husøy, Lillegaard, Mathisen, Medin, Ørnsrud, Agdestein, Bergh, Bodin, Bruzell, Elvevoll, Hessen, Hofshagen, Knutsen, Krogdahl, Nilsen, Rafoss, Skjerdal, Steffensen, Strand, Velle, Hemre, Vandvik, Alexander. Food and chemical substances relevant for monitoring. Report from the Scientific Steering Committee of the Norwegian Scientific Committee for Food and Environment.. The Norwegian Scientific Committee for Food Safety; 2022
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  • Artikler, rapporter og annet (Norges fiskerihøgskole) [1053]
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