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More sensitive methods to determine chemicals in food enable us to assess the contaminant danger in the product. It is of help when evaluating the speed and conditions of their formation in the food and studying long-term carcinogenic and acute toxic effects on the body. The results of exposure to contaminants on the body as biomarkers of the effect in a controlled experiment on laboratory animals and the further use of the results obtained in the risk assessment might serve as conditions for establishing or revie...