Evaluation of certain food additives and contaminants : thirty-fifth report of the Joint FAO/WHO Expert Committee on Food Additives, meeting held in Rome from 29 May to 7 June 1989/ World Health Organization

By:

World Health Organization

Contributor(s):

Food and Agriculture Organization

Material type: Text

TextSeries: World Health Organization technical report series ; no. 675Publication details: Geneva : World Health Organization, 1982Description: 48 Pages: 20 cmISBN:

9241207892

Subject(s):

Evaluation of certain food

DDC classification:

100 SD:610.621 WHO.TR.676

Summary: Presents the conclusions of an expert committee commissioned to evaluate the safety of various food additives and contaminants, with a view to recommending acceptable daily intakes for humans. Specifications for the identity and purity of food additives are also presented. The first part of the report contains a general discussion of principles governing the toxicological evaluation of enzyme preparations, flavours, and compounds that have a laxative effect. The main part of the report summarizes evaluations of toxicological data on selected emulsifiers, enzymes, flavouring agents, food colours, thickening agents, and other additives. Contaminants covered include patulin and polychlorinated biphenyls.

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Item type	Current library	Call number	Status	Date due	Barcode	Item holds
Reports	ISI Library, Kolkata Reports & Records Collection	100 SD:610.621 WHO.TR.676 (Browse shelf(Opens below))	Available		SUB0011

Total holds: 0

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Presents the conclusions of an expert committee commissioned to evaluate the safety of various food additives and contaminants, with a view to recommending acceptable daily intakes for humans. Specifications for the identity and purity of food additives are also presented. The first part of the report contains a general discussion of principles governing the toxicological evaluation of enzyme preparations, flavours, and compounds that have a laxative effect. The main part of the report summarizes evaluations of toxicological data on selected emulsifiers, enzymes, flavouring agents, food colours, thickening agents, and other additives. Contaminants covered include patulin and polychlorinated biphenyls.

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