Evaluation of certain food contaminants : sixty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives

• Record Nr.: UNINA9910816598503321
• Pubbl/distr/stampa: Geneva, : World Health Organization, c2006
• ISBN: 1-280-50328-9; 9786610503285; 1-4237-9018-9; 92-4-068036-5
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (109 p.)
• Collana: WHO technical report series, , 0512-3054 ; ; 930
• Disciplina: 363.1926
• Soggetti: Food additives; Food contamination
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: "The Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held at the headquarters of the Food and Agriculture Organization of the United Nations (FAO) in rome, Italy, from 8 to 17 February 2005."--P. 1.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: Preliminaries; Contents; 1 Introduction; 2 General considerations; 3 The toxicological evaluation of compounds on the agenda; 4 Future work; 5 Recommendations; Joint FAO WHO Expert Committee on Food Additives; Summary of toxicological evaluations; Approach to dose response modelling; Corrigendum
• Sommario/riassunto: The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information, the Committee assessed the risks associated with intakes of six food contaminants or groups of contaminants (acrylamide, cadmium, ethyl carbamate, inorganic tin, polybrominated diphenyl ethers (PBDEs) and po