Urbanek-Karłowska B, Karłowski K
Department of Food Research, National Institute of Hygiene, Warsaw.
Rocz Panstw Zakl Hig. 1995;46(3):217-22.
In evaluation of food safety, microbiological and physico-chemical requirements are taken into consideration. Food safety assurance is carried out attained by toxicological evaluation of substances present in food, determination of its acceptable (ADI) or tolerable (PTWI or PMTDI) levels for human and adequate legal regulations.
在食品安全评估中，会考虑微生物和物理化学要求。食品安全保障通过对食品中存在的物质进行毒理学评估、确定其对人类的可接受（每日允许摄入量）或耐受（暂定每周耐受摄入量或暂定每日最大耐受摄入量）水平以及适当的法律法规来实现。
