Download e-book for iPad: Food Additive by Yehia El-Samragy

By Yehia El-Samragy

ISBN-10: 953510067X

ISBN-13: 9789535100676

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English, pp. 1-100; English, pp. 101-189; Specifications for the identity and purity of food additives and their toxicological evaluation: food colours and some antimicrobials and antioxidants (Eighth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 309, 1965 (out of print). Specifications for the identity and purity of food additives and their toxicological evaluation: some antimicrobials, antioxidants, emulsifiers, stabilizers, flourtreatment agents, acids, and bases (Ninth report of the Joint FAO/WHO Expert Committee on Food Additives).

These include reproductive behavior, pregnancy carriage The Safety Assessment of Food Additives by Reproductive and Developmental Toxicity Studies 35 ability, pre-postnatal survival rate, reproductive ability-capacity of the offspring and to examine major target organs for toxicity including reproductive organs in both parents and offspring histopathologically (Scientific Committee for Food, 1980). Besides, multigeneration reproductive toxicity studies ensure information about the effects on gonadal function, estrous cycles, conception, parturition, lactation (Joint FAO/WHO Expert Committee, 2000).

4 Green S (E 142) Green S is a triarylmethane dye authorized as a food additive in the EU. JECFA has previously established an ADI of 25 mg/kg bw/day in 1975; however, this was re-evaluated and later considered to be 5 mg/kg bw/day by SCF. In a previous study established by rats, the NOAEL of Green S was derived as 500 mg/kg bw/day, based on the results as increased spleen and kidney weight. At the high dose treatment (1000 mg/kg bw/day), there was evidence that the amniotic membranes had a green colouring.

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Food Additive by Yehia El-Samragy

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