Specifications for the Identity and Purity of Food Additives and their Toxicological Evaluation
İÇİNDEKİLERCONTENTS Introduction 1. General considerations................... . 1.1 Principles........................ 1.2 Publication of experimental results............ 1.3 Supply of information to FAO and WHO......... 2. Specifications........................ 2.1 Removal of substances from the agenda......... 2.2 Limitation of selenium content in sulfur dioxide and related substances....................... .2.3 Formulation of food additives.............. 3. Biological data........................ 3.1 Biochemical and metabolic studies............ 3.2 Zones of acceptability................. 3.3 Grouping of related food additives............ 3.4 Request for further work................ 3.5 References....................... 4. Comments on substances on the agenda 4.1 Antimicrobials and antioxidants . 4.2 Emulsifiers and stabilizers 4.3 Flour-treatment agents...... 4.4 Acids and bases........ 4.5 Re-evaluation.......... 5. Recommendations to FAO and WHO............. 6. Recommendations to the Codex Committee on Food Additives . . Annex 1. Acceptable daily intakes for man of some antimicrobials and antioxidants................... Annex 2. Acceptable treatment levels for some flour-treatment agents........................ Annex 3. Acceptable daily intakes for man of some acids and bases Annex 4. Relationship between the Joint FAO/WHO Expert Committee on Food Additives and the Codex Alimentarius Commission..................... Annex 5. Flow diagram for international acceptance of food additives.......................  |
