Evaluation of Certain Food Additives and the Contaminants Mercury,Lead, and Cadmium
İÇİNDEKİLERCONTENTS 1. Introduction..................... 2. General considerations................. 2.1 Scope...................... 2.2 Methods of analysis............... 2.3 Levels of metal contaminants and need for monitoring 3. Principles governing toxicological evaluation....... 3.1 Metal contaminants............... 3.2 Re-evaluation of certain intentional food additives . . 4. Comments on individual substances on the agenda 4.1 Metal contaminants........... 4.1.1 Mercury............. 4.1.2 Lead............ . . 4.1.3 Cadmium............ 4.2 Certain food additives.......... 4.2.1 Amaranth............ 4.2.2 Caramel colours (ammonia process) . 4.2.3 Diethylpyrocarbonate....... 4.2.4 Octylgallate........... 5. Establishment of control measures based on toxicological evaluation 6. Recommendations....................... 6.1 Recommendations to FAO and WHO........... 6.2 General recommendations................. Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives....... Annex 2. Evaluation of some food contaminants and additives  |
