Reports of the Scientific Committee for Food (Twenty-sixth series)
The Scientific Committee for Food was established in order to advise the Commission on any problem relating to the protection of the health and safety of persons arising from the consumption of food, and in particular the composition of food, processes which are liable to modify food, the use of food additives and other processing aids, as well as the presence of contaminants. The present report deals with a second series of food additives of various technological functions, nitrates and nitrites, health aspects of the release of lead from capsules for wine, toxicity of lead and cadmium in ceramics, and guidelines for presentation of data for toxicological evaluation of a substance to be used in materials and articles intended to come into contact with foodstuffs.
Bibliographic Reference: EUR 13913 EN (1992) 42 pp., FS, ECU 5
ISBN: ISBN 92-826-3465-5
Record Number: 199210302 / Last updated on: 1994-12-02
Original language: en
Available languages: en,fr,es,da,el,nl,it,de,pt