Evaluation of certain food additives and contaminants.

  title={Evaluation of certain food additives and contaminants.},
  author={World Health and Organization Geneva},
  journal={World Health Organization technical report series},
  • World Health, Organization Geneva
  • Published 2004 in World Health Organization technical report series
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants, assessments of intake, and the establishment… CONTINUE READING


Publications referenced by this paper.
Showing 1-10 of 17 references

Preparation and characterisation of quillaja saponin with less heterogeneity than Quil-A

S Kamstrup, R San Martin, A Doberti, H Grande, K. Dalsgaard
View 1 Excerpt

Benchmark modeling of the Faroese methylmercury data

E Budtz-Jorgensen, N Keiding, P. Grandjean
Final Report to USEPA, • 1999

Biochemical Pathways: an atlas of biochemistry and molecular biology

G. Michal
View 1 Excerpt

On Chemical Safety

WHO International Programm
Environmental Health Criteria 210: Principles for the assessment of risks to human health from exposure to chemicals. Geneva, • 1999
View 1 Excerpt

Volatile Components in Food Qualitative and Quantitative Data

H Maarse, CA Visscher, LC Willemsens, MH. Boelens
Centraal Instituut Voor Voedingssonderzioek TNO, Zeist, The Netherlands, • 1999
View 1 Excerpt

Consumption ratio and food predominance of flavoring materials

J Stofberg, F. Grundschober
Perfumer and Flavorist, • 1987

Carboxyesterases and amidases

E. Heymann