000			02944cam a2200325 4500
001			9241660325
020			_a9241660325
035			_a(Sirsi) 9241660325
060			_aWA 712
110	2		_aJoint FAO/WHO Expert Committee on Food Additives.
245	0	0	_aToxicological evaluation of certain food additives and contaminants / _cprepared by the forty-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) [meeting held in Geneva, from 9 to 18 February 1993]
260			_aGeneva : _bWorld Health Organization, _c1993.
300			_a301 p.
440		0	_aWHO food additives series ; _v32
500			_aFrench ed. "OMS série Additifs alimentaires", only nos. 1-8 published.
520	3		_aEvaluates the design and findings of studies relevant to the safety assessment of selected food additives and contaminants. The book, which is part of a long-running series prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), gives toxicologists, the food industry, and regulatory agencies a record of the scientific evidence considered when the Committee allocates or revises acceptable daily intakes and other endpoints. Emphasis is placed on studies that relate specific exposure levels to specific toxic effects or guide the extrapolation of animal data to the human condition. Separate toxicological monographs are presented for eighteen food additives: three antioxidants (dodecyl, octyl, and propyl gallate), three flavouring agents (benzyl acetate, 2-ethyl-1-hexanol, and a-methylbenzyl alcohol), two flavour enhancers (disodium 5'-guanylate and disodium 5'-inosinate), one group of food colours (carotenes from natural [algal, vegetable] sources), two sweetening agents (saccharin, and maltitol and maltitol syrup), three thickening agents (konjac flour, processed Eucheuma seaweed, and propylene glycol alginate), and four other additives (b-cyclodextrin, sodium iron ethylenediaminetetraacetic acid, sucrose acetate isobutyrate, and urea). The book also contains a toxicological monograph on two chloropropanols (3-chloro-1,2-propanediol and 1,3-dichloro-2-propanol), which occur as contaminants in hydrolyzed vegetable proteins. Acceptable daily intakes or temporary acceptable daily intakes were established or revised for most of these substances. For substances assigned a temporary acceptable daily intake, the book specifies the additional studies and safety data required for a re-evaluation.
535			_aNos. 1-19 in PC.HQ
546			_aeng.
550			_aWHODOC
561			_aWHO monograph
596			_a4
650	0	2	_aFood additives _xtoxicity.
650	0	2	_aFood contamination.
690			_aNutrition and Food Safety.
710	2		_aWorld Health Organization.
710	2		_aFood and Agriculture Organization of the United Nations.
710	2		_aInternational Programme on Chemical Safety.
008			930927s1993 1 0 eng
942			_2NLM _cMONOGRAPH
999			_c16197 _d16197