English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Accumulation of anthropogenic contaminants in food is one of the by-products of economic and other activities practiced by humankind. This study aimed to analyze the public health risks associated with ingestion of organochlorine pesticides (HCH, DDT) widely used in agriculture. The risk assessment was enabled by Nutri-prof software package; the data collected covered actual dietary patterns of 1798 people (823 men and 975 women) aged 18 to 65. Assessment of the level of contamination of food with organochlorine pesticides relied on the results of analysis of 16510 food product samples belonging to various groups. Bread and bread products, vegetables and melons, potatoes, milk and dairy products were shown to be the source of HCH in the amounts causing the greatest non-cancerogenic risk associated therewith. The list of products delivering the largest amounts of DDT into the body and thus posing the greatest non-cancerogenic risk associated therewith includes bread and bread products, vegetables and melons, meat and meat products, milk and dairy products. With the median DDT and HCH concentrations factored in, the highest joint cancerogenic risk level a person may be exposed to reaches the third range, which is acceptable for occupational groups. From the age of 45, consumption of bread and bread products leads to the related endocrine system risks growing beyond background levels, and from 65, these risks, considered negligible up to this age, become moderate. The results of this study support effectiveness of the sanitary and epidemiological food safety control system; the considered methodological approach to risk assessment allows making timely management decisions that account for the nature of work and dietary peculiarities.

Hygienic assessment of public health risks caused by food contamination with organochlorine pesticides