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Evaluation of Certain Food Additives and the Contaminants Mercury,Lead, and Cadmium
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Book : Evaluation of Certain Food Additives and the Contaminants Mercury,Lead, and Cadmium
Language : English Library : Health-Safety-Environment Publish Place : Geneva Publish Date : 00 1972 Publisher : World Health Organization WHO Book Type : Report Book Number : 3452 |
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INDEX
CONTENTS
1. Introduction.....................
2. General considerations.................
2.1 Scope......................
2.2 Methods of analysis...............
2.3 Levels of metal contaminants and need for monitoring
3. Principles governing toxicological evaluation.......
3.1 Metal contaminants...............
3.2 Re-evaluation of certain intentional food additives . .
4. Comments on individual substances on the agenda
4.1 Metal contaminants...........
4.1.1 Mercury.............
4.1.2 Lead............ . .
4.1.3 Cadmium............
4.2 Certain food additives..........
4.2.1 Amaranth............
4.2.2 Caramel colours (ammonia process) .
4.2.3 Diethylpyrocarbonate.......
4.2.4 Octylgallate...........
5. Establishment of control measures based on toxicological evaluation
6. Recommendations.......................
6.1 Recommendations to FAO and WHO...........
6.2 General recommendations.................
Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives.......
Annex 2. Evaluation of some food contaminants and additives
