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Monday, November 9, 2020 | History

2 edition of Toxicological evaluation of certain food additives... found in the catalog.

Toxicological evaluation of certain food additives...

Toxicological evaluation of certain food additives...

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Published by World Health Organization in Geneva .
Written in English


Edition Notes

Statementprepared by the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 2-11 April1979.
SeriesWHO food additives series -- 14
ContributionsJoint FAO/WHO Expert Committee on Food Additives, (23rd : 1979 : Geneva)
ID Numbers
Open LibraryOL22715911M
ISBN 10011951379X

  The currently preferred approach to safety assessment of food additives is compiled in a publication entitled Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food, commonly known as “the Redbook” originally published in Cited by:   • Uncontrolled or indiscriminate use of food additives may pose health hazards among consumers. For example, certain preservatives such as nitrites and nitrates can lead to the production of toxic substances, e.g., nitrosamines that have been implicated in cancer aetiology. 23 Need for Food Additives 1.   Food additives are substances added intentionally to foodstuffs to perform certain technological functions, for example to colour, to sweeten or to help preserve foods. Under EU legislation from , the safety of all food additives authorised for use in the EU prior to 20 January must be re-evaluated. The deadline for completion of the re-evaluation of all food additives is


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Toxicological evaluation of certain food additives... Download PDF EPUB FB2

As with earlier volumes in the series, this book is an essential reference for chemists and biochemists engaged in food processing.

It is the authoritative source of information on the toxicological effects of food additives and will be required by corporations and institutions responsible for food : Paperback. Toxicological Evaluation of Certain Food Additives & Contaminants (Food Additives Series) Paperback – January 1, Format: Paperback.

This volume contains monographs prepared by the sixtieth meeting of the Joint FAO/WHO Expert Committee on Food Additives. The toxicological monographs in this volume summarize the safety data on the veterinary drug residues that were evaluated by the Committee, which included two antimicrobial agents (neomycin and flumequine), one insecticide (trichlorfon) and one production aid (carbadox).5/5(1).

Toxicological Evaluation of Certain Veterinary Drug Residues in Food (Food Additives Series) on *FREE* shipping on qualifying offers. Toxicological evaluation of certain veterinary drug residues in food / prepared by the seventieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

(WHO food additives series ; 61) residues - toxicity. nary drugs - adverse effects. contamination. assessment. n - toxicity. 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 or. Toxicological evaluation of certain veterinary drug residues in food / prepared by the seventy-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

(WHO food additives series ; 69) residues - toxicity. nary drugs - adverse effects. contamination. assessment.

Toxicological evaluation of certain veterinary drug residues in food / Prepared by the eighty-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). (WHO food additives series ; 72) residues - toxicity.

nary drugs - adverse effects. contamination. assessment. Evaluation of certain food additives: seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series ; no. ) Additives. ing Agents. Assessment. Health Organization.

and Agriculture Organization of the United Nations. FAO/WHO Expert Committee on Food. Toxicological data. The Committee considered the results of a large number of studies of pharmacokinetics and metabolism, acute toxicity, short- and long-term studies of toxicity, and studies of carcinogenicity, genotoxicity and reproductive toxicity with Size: 2MB.

Evaluation of Certain Food Additives: The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives (in particular, flavouring agents).

A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain. Get this from a library. Toxicological evaluation of certain food additives. [Joint FAO/WHO Expert Committee on Food Additives. Meeting; World Health Organization.; International Program on.

WHO/FAO Evaluation of food Additives. Specifications for the identity and purity of food additives and their toxicological evaluation: some extraction solvents and certain other substances: and a review of the technological efficacy of some antimicrobial agents. Fourteenth Report.

FAO Nutrition Meetings Report Series, No. 48; Wld Hlth Org Cited by: 1. Free 2-day shipping. Buy WHO Food Additives: Toxicological Evaluation of Certain Food Additives (Paperback) at Get this from a library.

Toxicological evaluation of certain food additives. [Joint FAO/WHO Expert Committee on Food Additives. Meeting]. Toxicological evaluation of certain food additives with a review of general principles and of specifications (Seventeenth report of the Joint FAO/WHO Expert Committee on Food Additives).

WHO Technical Report Series, No., and corrigendum (out of print). Evaluation of certain food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (benzoyl peroxide, alpha-cyclodextrin, hexose oxidase from Chondrus crispus expressed in Hansenula polymorpha, lutein from Tagetes erecta L., peroxyacid antimicrobial solutions containing.

Toxicological evaluation of certain food additives and naturally occurring toxicants. Geneva: World Health Organization, (OCoLC) Material Type: Conference publication, Government publication: Document Type: Book: All Authors / Contributors: Joint FAO/WHO Expert Committee on Food Additives.

Meeting; International Program on. Toxicological evaluation of some food colours, enzymes, flavour enhancers, thickening agents, and certain other food additives. WHO Food Additives Series, No.

6,nos on INCHEM. Specifications for the identity and purity of some food colours enhancers, thickening agents, and certain food flavour additives.

Get this from a library. Toxicological evaluation of certain food additives and contaminants in food. [Joint FAO/WHO Expert Committee on Food Additives. Meeting. 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.

Toxicological evaluation of certain food additives and naturally occurring toxicants. Author(s): Food and Agriculture Organization/World Health Organization, Joint Expert Committee on Food Additives. Author Affiliation: WHO, Avenue Appia, Gen Switzerland.

FAO/WHO: “Toxicological Evaluation of Certain Food Additives with a Review of General Principles and of Specifications. Seventeenth Report of the Joint FAO/ WHO Expert Committee on Food Additives”, FAO Nutrition Meetings Report Series,No.

53; Wld. Hlth. Org. Tech. Rep. Ser., No.Google ScholarCited by: 4. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives: branching glycosyltransferase from Rhodothermus obamensis expressed in Bacillus subtilis, cassia gum, cyclamic acid and its salts (dietary exposure assessment), cyclotetraglucose and cyclotetraglucose syrup, ferrous ammonium.

Toxicological evaluation of certain veterinary drug residues in food. Prepared by the Sixty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) The summaries and evaluations contained in this book are, in most cases, based on unpublished proprietary data submitted for the purpose of the JECFA assessment.

JECFA is an international scientific expert committee administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and WHO. It has been meeting sinceto evaluate the safety of food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food.

Get this from a library. Toxicological evaluation of certain food additives and contaminants. [Joint FAO/WHO Expert Committee on Food Additives. Meeting; Food and Agriculture Organization of the United Nations.; World Health Organization.].

INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY WORLD HEALTH ORGANIZATION TOXICOLOGICAL EVALUATION OF CERTAIN FOOD ADDITIVES AND FOOD CONTAMINANTS WHO FOOD ADDITIVES SERIES 18 Geneva, April The International Programme on Chemical Safety (IPCS), established inis a joint venture of the United Nations Environment.

Toxicological evaluation of some food additives including anticaking agents, antimicrobials, anti-oxidants, emulsifiers and thickening agents. Book: WLD HLTH ORG. 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 first part of the report contains a general discussion of the principles governing the toxicologicalPages: Toxicological Evaluation of Certain Food Additives and Food Contaminants.

WHO Food Additives Series No. Seiten. zahlr. Tab. FAO/WHO Genf Cited by: 3. World Health Organ Tech Rep Ser. ;(), back cover. Evaluation of certain food additives.

World Health Organization. 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 concluding as to safety concerns and to preparing specifications for identity and.

Evaluation of certain food additives (Eight eenth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No.and. Toxicological evaluation of certain veterinary drug residues in food.

Prepared by the fifty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) The summaries and evaluations contained in this book are, in most cases, based on unpublished proprietary data submitted for the purpose of the JECFA assessment.

Evaluation of certain food additives. World Health Organization; Expert Committee on Food Additives. This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, and to prepare specifications for identity and purity.

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) additives - toxicity. contamination. ing agents - analysis. ing agents - toxicity.

assessment. Office of Food Additive Safety, HFS In certain cases, the classical toxicological studies presented in Redbook may be recommended and to ensure adequate toxicological evaluation. Toxicological evaluation of certain veterinary drug residues in food.

Prepared by the sixtieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) The summaries and evaluations contained in this book are, in most cases, based on unpublished proprietary data submitted for the purpose of the JECFA assessment.

Toxicological evaluation of certain food additives and contaminants. WHO Food Additives Series, No. Cambridge University Press, Evaluation of certain veterinary drug residues in food (Thirty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives). A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives branching glycosyltransferase from Rhodothermus obamensis expressed in Bacillus subtilis, cassia gum, cyclamic acid and its salts dietary exposure assessment, cyclotetraglucose and cyclotetraglucose syrup, ferrous ammonium.

Safety evaluation for a direct food additive or color additive used in food involves assigning the additive to a Concern Level (i.e., low (I), intermediate (II) or high (III)) based on information.INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY WORLD HEALTH ORGANIZATION TOXICOLOGICAL EVALUATION OF SOME FOOD COLOURS, ENZYMES, FLAVOUR ENHANCERS, THICKENING AGENTS, AND CERTAIN FOOD ADDITIVES WHO FOOD ADDITIVES SERIES 6 The evaluations contained in this publication were prepared by the Joint FAO/WHO Expert Committee on Food Additives .3.

Specific food additives. The Committee evaluated four food additives for the first time and re-evaluated a number of others. Information on the safety evaluations and on specifications is summarized in Annex 2.

Details on further toxicological studies and other information required for certain substances are given in Annex 3.

Safety.