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General Principles in the Toxicological Evaluation of Food Additives

  • Chapter
Evaluations

Part of the book series: Handbook of International Food Regulatory Toxicology ((HIFR,volume 1))

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Abstract

Since the outset of their activities in the field of safety evaluation of food additives, the WHO/FAO Expert Committee on Food Additives and other expert groups in the World Health Organization have dealt with the general principles in the toxicological evaluation of chemicals added to food either specifically in special meetings (1, 2, 3) or occasionally during the course of their meetings aimed at formulating toxicological decisions regarding these substances. This chapter aims at bringing together the most important observations, remarks or suggestions concerning general principles of toxicological evaluation, procedures for testing and methodological approaches made by these international expert bodies since 1956.

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Authors and Affiliations

  1. Food Safety Program World Health Organization, Geneva, Switzerland

    Gaston Vettorazzi M.D., Ph.D. (Scientist, Professor of Experimental Toxicology)

  2. University of Milan, Italy

    Gaston Vettorazzi M.D., Ph.D. (Scientist, Professor of Experimental Toxicology)

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  1. Gaston Vettorazzi M.D., Ph.D.
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Vettorazzi, G. (1980). General Principles in the Toxicological Evaluation of Food Additives. In: Evaluations. Handbook of International Food Regulatory Toxicology, vol 1. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7271-4_2

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