02968nam 2200661 a 450 991081044660332120240418062331.01-281-74402-6978661174402192-4-068304-6(CKB)1000000000690054(EBL)349981(OCoLC)476167559(SSID)ssj0000346650(PQKBManifestationID)12118055(PQKBTitleCode)TC0000346650(PQKBWorkID)10329224(PQKB)11531830(MiAaPQ)EBC349981(Au-PeEL)EBL349981(CaPaEBR)ebr10233790(CaONFJC)MIL174402(EXLCZ)99100000000069005420080903d2008 uy 0engur|n|---|||||txtccrSafety evaluation of certain food additives and contaminants[electronic resource] /prepared by the Sixty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)1st ed.Geneva World Health Organization20081 online resource (479 p.)WHO food additives series,0300-0923 ;59Description based upon print version of record.92-4-120947-X Includes bibliographical references.COVER; TITLE; COPYRIGHT; CONTENTS; PREFACE; SPECIFIC FOOD ADDITIVES (OTHER THAN FLAVOURING AGENTS); SAFETY EVALUATIONS OF GROUPS OF RELATED FLAVOURING AGENTS; CONTAMINANTS; ANNEXES; BACK COVER; 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 addiWHO food additives series ;59.Food additivesToxicologyFood contaminationCarotenoidsFood additivesToxicology.Food contamination.Carotenoids.615.954World Health Organization.Food and Agriculture Organization of the United Nations.Joint FAO/WHO Expert Committee of Food Additives.Meeting(68th :Geneva, Switzerland)International Program on Chemical Safety.MiAaPQMiAaPQMiAaPQBOOK9910810446603321Safety evaluation of certain food additives and contaminants3918847UNINA