Hazard identification and characterization for food safety assessment (e.g., flavourings, food contact materials, food contaminants) takes advantage of the availability of relevant data in appropriate databases as well as the application of in silico toxicology methods including category formation (i.e., chemical grouping), read-across, expert rule-based systems (i.e., structural alerts), and statistical-based systems (i.e., Quantitative Structure-Activity …
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