Food Additives and Contaminants Committee Report on the Review of the Arsenic in Food Regulations PDF Download
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Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Arsenic
Languages : en
Pages : 36
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Book Description
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Arsenic
Languages : en
Pages : 36
Get Book
Book Description
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 54
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Book Description
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 70
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Book Description
Author: Subcommittee on Arsenic in Drinking Water
Publisher: National Academies Press
ISBN: 0309553679
Category : Science
Languages : en
Pages : 331
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Book Description
The U.S. Environmental Protection Agency (EPA) has been considering a more stringent regulation of arsenic in water. A significant reduction in the maximum contaminant level (MCL) could increase compliance costs for water utilities. This book discusses the adequacy of the current EPA MCL for protecting human health in the context of stated EPA policy and provides an unbiased scientific basis for deriving the arsenic standard for drinking water and surface water. Arsenic in Drinking Water evaluates epidemiological data on the carcinogenic and noncarcinogenic health effects of arsenic exposure of Taiwanese populations and compares those effects with the effects of arsenic exposure demonstrated in other countriesincluding the United States. The book also reviews data on toxicokinetics, metabolism, and mechanism and mode of action of arsenic to ascertain how these data could assist in assessing human health risks from arsenic exposures. This volume recommends specific changes to improve the toxicity analyses and risk characterization. The implications of the changes for EPAs current MCL for arsenic are also described.
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 30
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Book Description
Author: Maga
Publisher: CRC Press
ISBN: 9780824792459
Category : Technology & Engineering
Languages : en
Pages : 560
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Book Description
"Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods."
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN: 9780112425588
Category : Canned foods
Languages : en
Pages : 19
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 944
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Book Description
Author: Jr, William T. Frankenberger
Publisher: CRC Press
ISBN: 1482271109
Category : Science
Languages : en
Pages : 412
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Book Description
With contributions from world-renowned experts in the field, this book explores developments in the transport kinetics, seasonal cycling, accumulation, geochemistry, transformation, and toxicology of arsenic. It details advances in the prevention and control of arsenic and arsenic compounds in the air, soil, and water and offers analytical methods for the detection and study of arsenic in the environment and human body. Providing bioremediation techniques for effective treatment of contaminated water supplies, the book discusses factors that influence the removal of arsenic from water as well as diurnal and seasonal variations in the arsenic concentration of surface water supplies.
Author: S.S. Deshpande
Publisher: CRC Press
ISBN: 0824743903
Category : Technology & Engineering
Languages : en
Pages : 919
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Book Description
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
