Safety evaluation of certain food additives and contaminants / prepared by the Sixty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

Format:

Book

Author/Creator:

Joint FAO/WHO Expert Committee on Food Additives, Corporate Author.

Contributor:

World Health Organization.

Food and Agriculture Organization of the United Nations.

Joint FAO/WHO Expert Committee of Food Additives. Meeting Geneva, Switzerland)

International Program on Chemical Safety.

Series:

WHO food additives series ; 59.

WHO food additives series, 0300-0923 ; 59

Language:

English

Subjects (All):

Food additives--Toxicology.

Food additives.

Food contamination.

Carotenoids.

Physical Description:

1 online resource (479 p.)

Edition:

1st ed.

Place of Publication:

Geneva : World Health Organization, 2008.

Language Note:

English

Summary:

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring 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 options for the purpose of public health protection. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food addi

Contents:

COVER; TITLE; COPYRIGHT; CONTENTS; PREFACE; SPECIFIC FOOD ADDITIVES (OTHER THAN FLAVOURING AGENTS); SAFETY EVALUATIONS OF GROUPS OF RELATED FLAVOURING AGENTS; CONTAMINANTS; ANNEXES; BACK COVER;

Notes:

Description based upon print version of record.

Includes bibliographical references.

ISBN:

1-281-74402-6

9786611744021

92-4-068304-6

OCLC:

476167559