Evaluations
One of the striking features of our times is the increasing utilization of chemical products in different fields of human activities, as a result of the spectacular progress of chemical research. Our food supply has not been spared from this general trend
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HANDBOOK OF INTERNATIONAL FOOD REGULATORY TOXICOLOGY Volume 1: Evaluations
Gaston Vettorazzi, M.D., Ph.D. Scientist, Food Safety Program World Health Organization, Geneva and Professor of Experimental Toxicology University of Milan
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MT~LIMITED
International Medical Publishers
Published in the UK and Europe by MTP Press Limited Falcon House Lancaster, England Published in the US by SPECTRUM PUBLICATIONS, INC. 175-20 Wexford Terrace Jamaica, N.Y. 11432 Copyright @ 1980 Spectrum Publications, Inc. Softcover reprint of the hardcover 1st edition 1980 All rights reserved. No part of this book may be reproduced in any form, by photostat, microform, retrieval system, or any other means without prior written permission of the copyright holder or his licensee.
ISBN-13: 978-94-011-7273-8 DOl: 10.1007/978-94-011-7271-4
e-ISBN-13: 978-94-011-7271-4
ACKNOWLEDGMENT The author wishes to express his indebtedness to all the international experts in food additive toxicology, singly and collectively, who since 1956 have freely contributed their talent and time to the toxicological evaluation of pesticide chemicals within the context of the activities of the Joint FAO/WHO Expert Committee on Food Additives and other WHO Scientific Groups. He also wishes to express his appreciation to those toxicologists and specialists, staff members of the Food and Agriculture Organization of the United Nations and the World Health Organization, who preceded him to his present responsibilities and cooperated in the development of the modern concept of toxicological evaluation and food additives at the international level. Special acknowledgment and gratitude is given to Professor Rene Truhaut of the University of PariS, France and Member of the French Academy of Science for reviewing the manuscript and for encouraging the development of this work with his comments·
PREFACE One of the striking features of our times is the increasing utilization of chemical products in different fields of human activities, as a result of the spectacular progress of chemical research. Our food supply has not been spared from this general trend, however, and chemical substances are being continuously incorporated in foodstuffs. Some of these substances are added to food for technological purposes such as preserving food from bacterial deterioration (antimicrobials), protecting it from oxidative changes (antioxidants), and improving its organoleptic characteristics (sweeteners, flavors, and flavor enhancers), or texture (stabilizers, emulsifiers, colorants). These substances are generally referred to as intentional food additives. Chemical substances may also be found in food as a result of environmental or accidental contamination. Between these two categories of chemicals, a third class occupies an intermediate position, represented by chemical products utilized to control insect or fungus pests in agriculture and ectoparasites in animal husbandry. These products are currently referred to as pesticides and, due to some of their properties, such as chemical
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