World Health Organization : Technical Report Series, No. 462: Evaluation of Food Additives

By F. Berglund

Book Id: WPLBN0000130110
Format Type: PDF eBook
File Size: 1.5 MB
Reproduction Date: 2005

Title:	World Health Organization : Technical Report Series, No. 462: Evaluation of Food Additives
Author:	F. Berglund
Volume:
Language:	English
Subject:	Health., Public health, Wellness programs
Collections:	Medical Library Collection, World Health Collection
Historic Publication Date:
Publisher:	World Health Organization


Citation APA MLA Chicago Berglund, F. (n.d.). World Health Organization : Technical Report Series, No. 462. Retrieved from http://gutenberg.cc/

Description
Medical Reference Publication

Excerpt
INTRODUCTION As a result of the recommendations of the Joint FAOIWHO Conference on Food Additives held in September 1955,l thirteen Joint FAOIWHO Expert Committees on Food Additives have met (see Annex 1).

Table of Contents
CONTENTS Page 1 . Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 2 . Principles governing the establishment of specifications . . . . . . . . . . 6 2.1 Scope . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 2.2 Microbiological requirements . . . . . . . . . . . . . . . . . . . 6 2.3 Analytical methods . . . . . . . . . . . . . . . . . . . . . . . 7 3 . Principles governing toxicological evaluations . . . . . . . . . . . . . . 7 3.1 General guidelines and acceptable daily intakes . . . . . . . . . . . 7 3.2 Special considerations . . . . . . . . . . . . . . . . . . . . . . 7 4 . Special considerations relating to solvents . . . . . . . . . . . . . . . . 9 4.1 Chemical aspects . . . . . . . . . . . . . . . . . . . . . . . . 9 4.2 Toxicological aspects . . . . . . . . . . . . . . . . . . . . . . 9 4.3 Solvent residues . . . . . . . . . . . . . . . . . . . . . . . . 10 4.4 Impurities in solvents . . . . . . . . . . . . . . . . . . . . . . 11 4.5 Interaction with food . . . . . . . . . . . . . . . . . . . . . . 11 5 . Comments on substances on the agenda . . . . . . . . . . . . . . . . . 12 5.1 Items not considered further . . . . . . . . . . . . . . . . . . . 12 5.2 Items briefly considered . . . . . . . . . . . . . . . . . . . . . . . 12 5.3 Evaluation . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 5.3.1 Miscellaneous food additives . . . . . . . . . . . . . . . 13 5.3.2 Filtration aids and clarifying agents . . . . . . . . . . . . 16 5.3.3 Heavy metal contaminants and related additives . . . . . . . 17 5.3.4 Extraction solvents . . . . . . . . . . . . . . . . . . . . 20 5.3.5 ~liscellaneous items . . . . . . . . . . . . . . . . . . . 23 6 . Review of technological efficacy of some antimicrobial agents . . . . . . . 24 6.1 Methods of analysis in food . . . . . . . . . . . . . . . . . . . 24 6.2 Review of efficacy . . . . . . . . . . . . . . . . . . . . . . . . 24 7 . Estimation of food additive intake . . . . . . . . . . . . . . . . . . . 25 8 . Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . 26 8.1 Recommendations to FA0 and WHO . . . . . . . . . . . . . . . 26 8.2 General recommendations . . . . . . . . . . . . . . . . . . . . 26