Evaluation of certain foods additives and contaminants

By:

WHO (World Health Organization)

Material type: Text

TextPublication details: Geneva (WHO)World Health Organization 2011Description: vii,226pISBN:

978 92 4 120960 1

Subject(s):

Food additives-analysis|Food additives-toxicity|Flavoring agents-toxicity|Diet adverse effects|Risk Assessment

LOC classification:

WA 712 .W46 2011

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Book	AMREF INTERNATIONAL UNIVERSITY (AMIU) LIBRARY	WA 712 .W46 2011 (Browse shelf(Opens below))	Available		794
Book	AMREF INTERNATIONAL UNIVERSITY (AMIU) LIBRARY	WA 712 .W46 2011 (Browse shelf(Opens below))	Available		795

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This report evaluate the safety of various flavouring agents ,with a view to concluding as to safety concerns and to preparing specifications for identity and purity of food additives.A summary follows of an evaluation of technical,toxicological and dietary exposure data for 12 groupsof flavouring agents(alicylic ketones,secondary alcohols and related esters;alicylic primary alcohols,aldehydes,acids and related esters; aliphatic acyclic and many others are found in the report.|The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavoring agents) and contaminants.

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Evaluation of certain foods additives and contaminants

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