Who Food Additives
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چکیده
The summaries and evaluations contained in this book are, in most cases, based on unpublished proprietary data submitted for the purpose of the JECFA assessment. A registration authority should not grant a r egistration on the basis of an evaluation unless it has fi rst received authorization for such use from the owner who submitted the data for JECFA review or has received the data on which the summaries are based, either from the owner of the data or from a second party that has obtained permission from the owner of the data for this purpose. Toxicological evaluation of certain veterinary drug residues in food / prepared by the seventy-fi fth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concern ing the legal status of any country, territory, city or area or of its authorities, or concern ing the delimitation of its frontiers or boundaries. Dotted lines on maps represent approx imate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers' products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by the World Health Organization to verify the infor ma tion contained in this publication. However, the published material is being distrib uted without warranty of any kind, either express or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. This publication contains the report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and does not necessarily represent the decisions or policies of the World Health Organization.
منابع مشابه
Using the theory of planned behavior to determine factors influencing processed foods consumption behavior
BACKGROUND/OBJECTIVES The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of informati...
متن کاملBasophil Activation Test with Food Additives in Chronic Urticaria Patients
The role of food additives in chronic urticaria (CU) is still under investigation. In this study, we aimed to explore the association between food additives and CU by using the basophil activation test (BAT). The BAT using 15 common food additives was performed for 15 patients with CU who had a history of recurrent urticarial aggravation following intake of various foods without a definite food...
متن کاملEvaluation of certain food additives. Seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives.
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of fo...
متن کاملEvaluation of certain food additives. Eighteenth Report of the Joint FAO/WHO Expert Committee on Food Additives.
This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending Acceptable Daily Intakes (ADIs) for humans, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation ...
متن کاملThe effect of preservatives and flavour additive on the production of oxygen-free radicals by isolated human neutrophils
Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vani...
متن کاملJapanese consumer preferences for additive-free wine labeling
Consumers have recently become more concerned about food additives and food safety. Since its first meeting on September 17, 2003, the Risk Communication Expert Committee has studied and discussed the ideal methods to communicate risk related to food safety issues in response to a Food Safety Commission request. However, there are only a few case studies that actually apply to risk communicatio...
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تاریخ انتشار 2012