Food Additive Toxicology
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Food Additive Toxicology
"Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods."
Food Additive Toxicology
"Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods."
Food Additives
In the U.S., before any additive is added to a food product the manufacturer must submit it to the FDA for approval and prove that its use has a reasonable certainty of not causing harm. The Priority-Based Assessment of Food Additives (PAFA) Database, compiled and maintained by the U.S. FDA/CFSAN (Center for Food Safety and Applied Nutrition), is a team resource for evaluating the status of all food additives. Food Additives: Toxicology, Regulation, and Properties contains a wealth of facts regarding the chemical and toxicological effects of direct food additives. It consists of identifying/administrative information for nearly 2,000 compounds that are, could be, or have been added to the U.S. food supply. Limited information is also provided for an additional 1,000 compounds. Part 1, Administrative and Chemical Information, includes data such as the CAS registry number, name of the compound, other identifying numbers, exposure to the population, and much more. The toxicological data fields are divided into three main sections: Genetic Toxicity and Cytotoxicity Information, Acute Toxicology Information, and Oral Toxicology Information. These sections contain data from toxicological studies.