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.
Format:
Electronic Resources
Relevance:
0.0864
by
Organization, World Health.
Call Number
615.954
Publication Date
2008
Summary
The investigation and control of foodborne disease outbreaks are multi-disciplinary tasks requiring skills in the areas of clinical medicine, epidemiology, laboratory medicine, food microbiology and chemistry, food safety and food control, and risk communication and management. Many outbreaks of foodborne disease are poorly investigated, if at all, because these skills are unavailable or because a field investigator is expected to master them all single-handedly without having been trained.These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks.While the book focuses on practical aspects of outbreak investigation and control, it also provides generic guidance that can be adapted to individual countries and local requirements. At the field level it will be valuable in initial epidemiological, environmental and laboratory investigations, in implementation of appropriate control measures, and in alerting investigators to the need to seek assistance for more complex situations. At national and regional levels, the guidelines will assist decision-makers in identifying and coordinating resources and in creating an environment appropriate for the successful management of foodborne disease outbreaks.
Format:
Electronic Resources
Relevance:
0.0816
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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.
Format:
Electronic Resources
Relevance:
0.0711
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