Evaluation of certain food additives and contaminants
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Evaluation of certain food additives and contaminants forty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives.

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Published by World Health Organization in Geneva .
Written in English

Subjects:

  • Food additives -- Toxicology.,
  • Food contamination.

Book details:

Edition Notes

SeriesWHO technical report series,, 884, Technical report series (World Health Organization) ;, 884.
ContributionsJoint FAO/WHO Expert Committee on Food Additives.
Classifications
LC ClassificationsRA8 .A25 no.884, RA1258 .A25 no.884
The Physical Object
Paginationviii, 96 p. :
Number of Pages96
ID Numbers
Open LibraryOL86790M
ISBN 109241208848
LC Control Number99194468
OCLC/WorldCa40907852

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Evaluation of Certain Food Additives and Contaminants: Sixty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives (WHO Technical Report Series) [World Health Organization] on redleaf-photography.com *FREE* shipping on qualifying offers. The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in Author: World Health Organization. Get this from a library! Safety evaluation of certain food additives and contaminants. [Joint FAO/WHO Expert Committee on Food Additives. Meeting; World Health Organization.; International Program on Chemical Safety.; Inter-Organization Programme for the Sound Management of Chemicals.] -- "This volume contains monographs prepared at the sixty-first meeting of the Joint FAO/WHO Expert . Evaluation of Certain Food Additives and Contaminants book. Read reviews from world’s largest community for readers. The report contains a general discus Ratings: 0. Jan 01,  · Evaluation of certain food additives and contaminants, Sixty-eighth Report of Joint FAO/WHO Expert Committee on Food Additives (World Health Organization, Geneva) pages.

Toxicological evaluation of certain food additives and contaminants / prepared by the forty-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (‎JEFCA)‎ [‎meeting held . Evaluation of certain food additives and contaminants Article (PDF Available) in The Indian Journal of Medical Research (2) · January with 17 Reads How we measure 'reads'. Get this from a library! Safety evaluation of certain food additives and contaminants. [Joint FAO/WHO Expert Committee on Food Additives. Meeting; World Health Organization,]. The first, on general considerations, opens with an explanation of the committee's role in the risk analysis of food additives and contaminants. Particular attention is given to the scientific principles and procedures used by the committee when it allocates acceptable daily intakes to .

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants with the aim of advising on risk management 5/5(1). Jan 01,  · This book evaluates the design and findings of studies relevant to the safety assessment of selected food additives and contaminants. The book, which is part of a long-running series prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), gives toxicologists, the food industry, and regulatory agencies a record of the scientific evidence considered when the Committee allocates. Safety evaluation of certain contaminants in food Prepared by the Seventy-second meeting of the Joint FAO/ WHO Expert Committee on Food Additives (JECFA) WHO FOOD ADDITIVES SERIES: 63 FAO JECFA MONOGRAPHS 8 World Health Organization, Geneva, Food and Agriculture Organization of the United Nations, Rome, Summary: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes, respectively, for humans, and to prepare specifications for the identity and purity of food additives.