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[null,"1.","Record Nr.",null,"UNINA9910143507103321"]
[null,null,"Titolo",null,"Evaluation of certain food additives and contaminants : fifty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives"]
[null,null,"Pubbl/distr/stampa",null,"Geneva, : World Health Organization, 2002"]
[null,null,"ISBN",null,"9786610041299"]
[{"$nulls":4},"92-4-068035-7"]
[{"$nulls":4},"1-280-04129-3"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (185 p.)"]
[null,null,"Collana",null,"WHO technical report series, , 0512-3054 ; ; 909"]
[null,null,"Disciplina",null,"363.192"]
[null,null,"Soggetti",null,"Food additives - Toxicology"]
[{"$nulls":4},"Food additives - Analysis"]
[{"$nulls":4},"Flavoring essences - Analysis"]
[{"$nulls":4},"Food contamination"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"The Joint FAO/WHO Expert Committee on Food Additives met in Rome from 5 to 14 June 2001\"-- p. 1."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Intro -- Contents -- 1. Introduction -- 2. General considerations -- 2.1 Modification of the agenda -- 2.2 Principles governing the toxicological evaluation of compounds on the agenda -- 2.3 Principles for the safety assessment of chemicals in food -- 2.4 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents -- 2.5 &amp -- #945,&amp -- #946-Unsaturated carbonyl compounds and aldehydes -- 2.6 Minimum assay values for flavouring agents -- 2.7 Requests for data relating to intake assessments -- 2.7.1 Food additives -- 2.7.2 Contaminants -- 2.8 Principles governing the establishment and revision of specifications -- 2.8.1 Inclusion of raw materials and manufacturing methods in specifications -- 2.8.2 General specifications and considerations for enzyme preparations used in food processing -- 3. Specific food additives (other than flavouring agents) -- 3.1 Safety evaluations -- 3.1.1 Emulsifiers -- 3.1.2 Enzyme preparation -- 3.1.3 Food colours -- 3.1.4 Food salts -- 3.1.5 Glazing agent -- 3.1.6 Preservative -- 3.1.7 Sweetening agent -- 3.1.8 Thickening agents -- 3.1.9 Miscellaneous substances -- 3.2 Revision of specifications -- 3.2.1 Acesulfame K -- 3.2.2 Blackcurrant extract -- 3.2.3 L-Malic acid -- 3.2.4 Oxystearin -- 3.2.5 Pectins -- 3.2.6 Smoke flavourings -- 3.2.7 Tagetes extract -- 3.3 Revision of "]
[{"$nulls":4},"limits for metals in food additives -- 4. Flavouring agents -- 4.1 Substances evaluated by the Procedure for the Safety Evaluation of Flavouring Agents -- 4.1.1 Pyrazine derivatives -- 4.1.2 Aromatic substituted secondary alcohols, ketones and related esters -- 4.1.3 Benzyl derivatives -- 4.1.4 Hydroxy- and alkoxy-substituted benzyl derivatives -- 4.1.5 Aliphatic acyclic diols, triols and related substances -- 4.1.6 Aliphatic acyclic acetals -- 4.2 Revision of certain specifications for purity."]
[{"$nulls":4},"4.2.1 Flavouring agents with specifications designated as \"tentative\" at previous meetings -- 4.2.2 Flavouring agents with minimum assay values less than 95% -- 4.2.3 Specifications for flavouring agents being reviewed for safety -- 5. Contaminants -- 5.1 Chloropropanols -- 5.1.1 3-Chloro-1,2-propanediol -- 5.1.2 1,3-Dichloro-2-propanol -- 5.2 Polychlorinated dibenzodioxins, polychlorinated dibenzofurans and coplanar polychlorinated biphenyls -- 5.2.1 Introduction -- 5.2.2 Toxicokinetics -- 5.2.3 Toxicological studies -- 5.2.4 Observations in humans -- 5.2.5 Sampling and analytical methods -- 5.2.6 Levels and patterns of contamination of food commodities -- 5.2.7 Estimated dietary intake -- 5.2.8 Evaluation -- 6. Future work -- 7. Recommendations -- Acknowledgement -- References -- Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Annex 2 Acceptable Daily Intakes, other toxicological information and information on specifications -- Annex 3 Further information required or desired."]
[null,null,null,"Sommario/riassunto","This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of veterinary drugs within the terms of reference of JECFA, including compounds without an ADI or MRL; recommendations on principles and methods in derivation of MRLs, including a new procedure for estimating chronic dietary intakes; the use of a spreadsheet-based procedure for the statistical evaluation of residue depletion data; a revised approach for the derivation of microbiological ADIs; and the Committee's review of and comments on documents provided by the Codex Committee on Residues of Veterinary Drugs. Summaries follow of the Committee's evaluations of toxicological and residue data on a variety of veterinary drugs: three antimicrobial agents (colistin, erythromycin, flumequine), two production aids (melengestrol acetate, ractopamine hydrochloride, an insecticide (trichlorfon (metrifonate)), and an anthelminthic (triclabendazole). In addition, the attempt by the Committee to use tylosin as an example to investigate if evaluations are possible based on published data in the absence of data submissions from sponsors is described. Annexed to the report is a summary of the Committee's recommendations on these drugs, including acceptable daily intakes and proposed maximum residue limits."]