Principles for the Safety Assessment of Food Additives and Contaminants in Food: Environmental Health Criteria 70

Simple item page
dc.contributor.authorUnited Nations Environment Programme
dc.contributor.authorWorld Health Organization
dc.contributor.authorInternational Labour Organisation
dc.contributor.organizationEconomy Division
dc.date.accessioned2019-08-19T19:19:58Z
dc.date.available2019-08-19T19:19:58Z
dc.date.issued1987
dc.descriptionThis publication is concerned with reviewing the basis for decision-making by the Joint Expert Committee on Food Additives (JECFA) of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Because the toxicological and chemical characteristics of food additives are the primary concern of the Committee, both aspects are dealt with in this publication, which has been prepared by WHO- and FAO-appointed consultants, assisted by the WHO and FAO secretariats. The major concerns of this monograph are with the testing of chemicals in food and with the evaluation of the test results.en
dc.formatpdf
dc.identifier.isbn92 4 154270 5
dc.identifier.urihttps://wedocs.unep.org/handle/20.500.11822/29491
dc.languageEnglish
dc.page.number177 p.
dc.rights.accessLevelPublic
dc.subjectfood contamination
dc.subjectfood
dc.subjectchemical
dc.subjecttoxic substance
dc.subjectepidemiology
dc.titlePrinciples for the Safety Assessment of Food Additives and Contaminants in Food: Environmental Health Criteria 70en
dc.typeTechnical report

Download

Original bundle

Showing 1 - 1 of 1
Thumbnail Image
Name:
EHC70CF.pdf
Size:
3.94 MB
Format:
Adobe Portable Document Format
Description:
English
Download

Collections

Reports