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Evaluation of certain contaminants in food

World Health Organization

World Health Organization technical report series, 2017 (1002), p.1-166 [Periódico revisado por pares]

Switzerland

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  • Título:
    Evaluation of certain contaminants in food
  • Autor: World Health Organization
  • Assuntos: Aflatoxins - toxicity ; alpha-Chlorohydrin - toxicity ; Epoxy Compounds - toxicity ; Esters ; Food Contamination - analysis ; Food Microbiology ; Food Safety ; Fumonisins - toxicity ; Humans ; Sterigmatocystin - toxicity ; Trichothecenes - toxicity ; World Health Organization
  • É parte de: World Health Organization technical report series, 2017 (1002), p.1-166
  • Notas: ObjectType-Article-2
    SourceType-Scholarly Journals-1
    ObjectType-Technical Report-1
    ObjectType-Feature-3
    content type line 23
  • Descrição: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various contaminants or groups of contaminants in food. The first part of the report contains a brief description of general considerations addressed at the meeting, including updates on matters of interest to the work of the Committee. A summary follows of the Committee’s evaluations of technical, toxicological and/or dietary exposure data for six contaminants or groups of contaminants (aflatoxins, 4,15-diacetoxyscirpenol, fumonisins, glycidyl esters, 3-MCPD esters and 3-MCPD, sterigmatocystin) as well as an evaluation of co-exposure of fumonisins with aflatoxins. Annexed to the report is a summary of the toxicological and dietary exposure information as well as the Committee’s recommendations on the contaminants and groups of contaminants considered at this meeting.
  • Editor: Switzerland
  • Idioma: Inglês
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