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Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251046647
Category : Aflatoxins
Languages : en
Pages : 712
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Book Description
This volume contains monographs prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins B1, B2, and B3, ochratoxin A, deoxynivalenol, and T -2 and HT -2 toxins. The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information the Committee assessed the risks associated with intake of these mycotoxins.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251046647
Category : Aflatoxins
Languages : en
Pages : 712
Get Book Here
Book Description
This volume contains monographs prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins B1, B2, and B3, ochratoxin A, deoxynivalenol, and T -2 and HT -2 toxins. The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information the Committee assessed the risks associated with intake of these mycotoxins.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 9789241209069
Category : Science
Languages : en
Pages : 80
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Book Description
This report presents the conclusions of a joint expert committee convened to assess the risks associated with the consumption of food contaminated with specific mycotoxins. It contains a general discussion of the principles for evaluating mycotoxins in food, including those concerning analytical methods, sampling, data on food consumption and dietary intake, and prevention and control.
Author: FAO/WHO.
Publisher:
ISBN:
Category : Food safety
Languages : en
Pages : 701
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Book Description
Author: World Health Organization
Publisher: World Health Organization
ISBN: 924006074X
Category : Medical
Languages : en
Pages : 404
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Book Description
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240068457
Category : Medical
Languages : en
Pages : 68
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Book Description
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240060766
Category : Medical
Languages : en
Pages : 362
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN: 9789251046647
Category : Electronic books
Languages : en
Pages : 701
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Book Description
Author: Joint FAO WHO Expert Committee on Food Additives Meeting
Publisher:
ISBN:
Category :
Languages : en
Pages : 700
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 924120947X
Category : Medical
Languages : en
Pages : 480
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Book Description
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants with the aim of advising on risk management options for the purpose of public health protection. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
Author: Comité mixte FAO/OMS d'experts des additifs alimentaires. Meeting
Publisher:
ISBN:
Category : Aflatoxins
Languages : en
Pages :
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Book Description
