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The monographs in this series summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information, the Committee assessed the risks associated with intakes of six food contaminants or groups of contaminants (acrylamide, cadmium, ethyl carbamate, inorganic tin, polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs).
This volume and other documents produced by JECFA contain information that is useful to the Codex Alimentarius, government and food regulatory officers who are involved with controlling contaminants in food, industrial testing laboratories, toxicological laboratories and universities.
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Jonathan Bierner
reviewed Safety Evaluation of Certain Contaminants in Food: Prepared by the Sixty-fourth Meeting of the Joint FAO/WHO Expert Committee on Food Additives on February 24, 2016
Safety Evaluation of Certain Contaminants in Food
I was looking for a book for my Sensation and Perception class. This is dull and droning with a few select points of more interest. And the evolutionary ideas presented seemed like a whole bunch of conjecture without a lot of support. It's short, but I was ready for it to be over long before it was.
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