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

Format:

Book

Author/Creator:

Joint FAO/WHO Expert Committee on Food Additives. Meeting (67th : 2006 : Rome, Italy)

Contributor:

World Health Organization.

Food and Agriculture Organization of the United Nations.

Series:

Technical report series (World Health Organization) ; 940.

WHO technical report series, 0512-3054 ; no. 940

Language:

English

Subjects (All):

Food additives--Analysis--Congresses.

Food additives.

Food addivites--Toxicology--Congresses.

Food addivites.

Flavoring essences--Analysis--Congresses.

Flavoring essences.

Flavoring essences--Toxicology--Congresses.

Food contamination--Analysis--Congresses.

Food contamination.

Food contamination--Toxicology--Congresses.

Physical Description:

1 online resource (104 p.)

Edition:

1st ed.

Other Title:

Sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives

Place of Publication:

Geneva, Switzerland : World Health Organization, 2007.

Language Note:

English

Summary:

The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury). Specifications for the following food additives w

Contents:

Preliminaries; Contents; 1 Introduction; 2 General considerations; 3 Specific food additives; 4 Contaminants; 5 Future work; 6 Recommendations; Reports and other documents resulting from previous meetings of the Joint FAO WHO Expert Committee on Food Additives; Toxicological recommendations and information on specifications; Further information required or desired; method for making estimates of dietary exposure for flavouring agents; General Specifications and Considerations for Enzyme Preparations Used in Food Processing

Table of functional classes, definitions and technological uses agreed by the Codex Committee on Food Additives and Contaminants at its Thirty-eighth Session

Notes:

Description based upon print version of record.

Includes bibliographical references.

ISBN:

1-281-74401-8

9786611744014

92-4-068319-4

OCLC:

476167626