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    Veiligheid voor de consument van voedingsmiddelen bereid met nieuwe biotechnologische methoden

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    Authors
    Wernars K
    Kreijl CF van
    Speijers GJA
    Vos JG
    Genderen H van
    Type
    Report
    Language
    nl
    
    Metadata
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    Title
    Veiligheid voor de consument van voedingsmiddelen bereid met nieuwe biotechnologische methoden
    Translated Title
    Consumers safety of food products prepared with new biotechnological methods
    Publiekssamenvatting
    Abstract niet beschikbaar
    At the request of the Board of the National Institute of Public Health and Environmental Protection, the Institute working party "Toxicology of Biotechnological Products" made an inventory on the issue of consumers safety of food products prepared with new biotechnological techniques (recombinant-DNA, cell fusion, micro-injection, etc.). The potential oral toxicity of these food products and their interrelated health risks are considered. A distinction is drawn between four fields of attention: vegetable food products, food products of animal origin, starter cultures/microbially prepared food products, and finally enzyme preparations used in the preparation of food products.
    Sponsors
    RIVM
    URI
    http://hdl.handle.net/10029/258445
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    RIVM official reports

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