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Organization, World Health.
Call Number
363.192610
Publication Date
2013
Summary
This volume contains monographs prepared at the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Rome Italy from 4 to 13 June 2013. The toxicological monographs in this volume summarize the safety data on three food additives: advantame glucoamylase from Trichoderma reesei expressed in Trichoderma reesei and nisin. Toxicological and dietary exposure information and information on specifications for all of the food additives and contaminants considered by the Committee are annexed to the volume. This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food government and food regulatory officers industrial testing laboratories toxicological laboratories and universities.
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Organization, World Health.
Call Number
363.192664.06
Publication Date
2012
Summary
This volume contains monographs prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 5 to 14 June 2012. The toxicological monographs in this volume summarize the safety data on four food additives (other than flavouring agents). Monographs on 12 groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food government and food regulatory officers industrial testing laboratories toxicological laboratories and universities.
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Organization, World Health.
Call Number
363.192
Publication Date
2012
Summary
This volume contains monographs prepared at the seventy-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Rome Italy from 8 to 17 November 2011. The toxicological monographs in this volume summarize data on the veterinary drug residues that were evaluated toxicologically by the Committee: the antimicrobial agents amoxicillin and apramycin and the anthelminthics derquantel and monepantel. This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food government and food regulatory officers industrial testing laboratories toxicological laboratories and universities..
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Electronic Resources
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0.0447
by
Organization, World Health.
Call Number
XX(290541.1)
Publication Date
2010
Summary
This report represents the conclusions of a Joint FAO/WHO Expert Committeeconvened to evaluate the safety of various food contaminants with theaim to advise on risk management options for the purpose of public healthprotection. The first part of the report contains a general discussion of the principlesgoverning the toxicological evaluation of contaminants and assessments ofdietary exposure. A summary follows of the Committee s evaluations oftechnical toxicological and dietary exposure data for certain food contaminants:acrylamide arsenic deoxynivalenol furan mercury and perchlorate.Annexed to the report are tables summarizing the Committee s recommendationsfor dietary exposures and toxicological evaluations of the foodcontaminants considered.
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by
Organization, World Health.
Call Number
XX(290542.1)
Publication Date
2010
Summary
This report represents the conclusions of a Joint FAO/WHO Expert Committeeconvened to evaluate the safety of various flavouring agents with aview to concluding as to safety concerns and to preparing specifications foridentity and purity. The Committee also evaluated the risk posed by two foodcontaminants with the aim of deriving tolerable intakes where appropriateand advising on risk management options for the purpose of public healthprotection. The first part of the report contains a general discussion of the principlesgoverning the toxicological evaluation of and assessment of dietary exposureto food additives (particularly flavouring agents) and contaminants. A summaryfollows of the Committee s evaluations of technical toxicological anddietary exposure data for 12 groups of flavouring agents (alicyclic ketones secondary alcohols and related esters; alicyclic primary alcohols aldehydes acids and related esters; aliphatic acyclic and alicyclic á-diketones and relatedá-hydroxyketones; aliphatic acyclic and alicyclic terpenoid tertiary alcoholsand structurally related substances; aliphatic and aromatic amines andamides; aliphatic lactones; aliphatic primary alcohols aldehydes carboxylicacids acetals and esters containing additional oxygenated functional groups;aliphatic secondary alcohols ketones and related esters and acetals; aromaticsubstituted secondary alcohols ketones and related esters; benzyl derivatives;phenol and phenol derivatives; and simple aliphatic and aromatic sulfides andthiols) and two food contaminants (cadmium and lead). Specifications for the following food additives were revised: activated carbon cassia gum indigotine steviol glycosides sucrose esters of fatty acids sucrose monoesters of lauric palmitic or stearic acid and titanium dioxide.Specifications for the following flavouring agents were revised: 4-carvomentholand 5 6 7 8-tetrahydroquinoxaline. Annexed to the report are tables summarizing the Committee s recommendationsfor dietary exposures to and toxicological evaluations of the flavouringagents and contaminants considered.
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Electronic Resources
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0.0500
by
FAO/WHO.
Call Number
363.82636.0855
Publication Date
2009
Summary
Risk characterization is one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characterization and risk characterization. Risk characterization is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on hazard identification, hazard characterization and exposure assessment. It is in the risk characterization step that the results of the risk assessment are presented. These results are provided in the form of risk estimates and risk descriptions that present answers to the questions risk managers pose to risk assessors. These answers, in turn provide the best available science-based evidence to be used by risk managers to assist them in managing food safety. This volume presents guidelines for risk characterization of microbiological hazards in foods. These guidelines provide descriptive guidance on how to conduct risk characterizations in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that reliable estimation of risk is critical to the overall risk assessment. This volume and others in the Microbiological Risk Assessment Seriescontain information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in foods, their impact on human health and food trade and their control.
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0.0516
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WHO.
Call Number
362.122
Publication Date
2008
Summary
Understanding the history of health during the past 60 years helps us to respond to the health challenges of today. Sharing health knowledge inspired by history enriches global public health and benefits society at large. With these basic principles in mind, the Global Health Histories initiative was established by WHO in late 2004, with the aim of making a number of valuable contributions to this field. This volume is the first publication within the initiative. Based almost exclusively on publications from that period, it offers insights into not only the Organization itself but also the political, social and economic background against which many far-reaching health decisions were made. This volume then, reflects the first five of the 'Mahler years', which saw growing support for the primary health care movement. Thirty years after Alma-Ata, that movement is once again much in evidence; primary health care is again a WHO priority, in a renewed, reinvigorated form. This volume will be of great assistance to scholars, historians and researchers and to the many WHO staff members, past and present, who will be able to turn these pages and remember that they, too, were a part of this history.
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