Matsuo, Makiko; Yoshikura, Hiroshi - In: Food Policy 45 (2014) C, pp. 132-137
In the present article, the concept of “zero” is discussed using three examples, chemical contaminants/residues in foods, radionuclides, and GM foods. These examples share several common features. First, the risk reduction is generally quantified as the “fold” reduction, i.e., risk...