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Principles and methods for the risk assessment of chemicals in food
World Health Organization; Food and Agriculture Organization of the United Nations ( 2009 )
Preliminary report of the evaluation of the socioeconomic impact of the Onchocerciasis Control Programme
World Health Organization. Onchocerciasis Control Programme in the Volta River Basin Area; United Nations Development Programme; Food and Agriculture Organization of the United Nations; World Bank; World Health Organization Onchocerciasis Control Programme in the Volta River Basin Area Joint Programme Committee Session. (6th : 1985 : Geneva) ( 1985 )
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Aspectos relativos a la inocuidad de los alimentos de origen vegetal genéticamente modificados : informe de una consulta mixta FAO/OMS de expertos sobre alimentos obtenidos por medios biotecnológicas, sede de la Organización Mundial de la Salud, Ginebra, Suiza, 29 de mayo a 2 de junio de 2000
Consulta Mixta FAO/OMS de Expertos Sobre Alimentos Obtenidos por Medios Biotecnológicas (2000: Ginebra, Suiza); WHO Food Safety Programme; Food and Agriculture Organization of the United Nations ( 2000 )
Report on the evaluation of the socioeconomic impact of the Onchocerciasis Control Programme
United Nations Development Programme; Food and Agriculture Organization of the United Nations; World Bank; World Health Organization Onchocerciasis Control Programme in West Africa Joint Programme Committee Session. (7th : 1986 : Accra, Ghana) ( 1986 )
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Comité mixte FAO/OMS d' experts de l' hygiène du lait [réuni à Genève du 25 au 30 juin 1956] : premier rapport
Joint FAO/WHO Expert Committee on Milk Hygiene; World Health Organization; Food and Agriculture Organization of the United Nations ( 1957 )
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Evaluaci'on de ciertos aditivos alimentarios y contaminantes de los alimentos : 30 i̜nforme del Comité Mixto FAO/OMS de Expertos en Aditivos Alimentarios [se reuni'o en Roma del 2 al 11 de junio de 1986]
Joint FAO/WHO Expert Committee on Food Additives; Food and Agriculture Organization of the United Nations ( 1987 )
Strategies for assessing the safety of foods produced by biotechnology : report of a joint FAO/WHO consultation [held in Geneva from 5 to 10 November 1990]
Joint FAO/WHO Consultation on the Assessment of Biotechnology in Food Production and Processing as Related to Food Safety (1990: Geneva, Switzerland); World Health Organization; Food and Agriculture Organization of the United Nations ( 1991 )
Abstract

Records the conclusions reached by a joint FAO/WHO consultation convened to establish a scientific basis for the safety assessment of novel foods, food ingredients, and processing aids produced by biotechnology. Emphasis is placed on the safety of new technologies that promise dramatic improvements in the food supply, whether through the production of nutritionally superior cereal and grain crops or the development of farm animals that are disease resistant, produce lean meat, and grow more efficiently. New techniques that can increase the efficiency and reduce the costs of the food processing industry are also thoroughly assessed. The main aim of the book is to identify the scientific principles and procedures needed, on a case-by-case basis, to assure that foods produced by biotechnology are toxicologically safe and nutritionally adequate for human consumption. Addressed to regulatory authorities as well as to the food industry, the book also aims to provide a solid scientific basis for the development of comprehensive, well enforced food regulations that can keep pace with technological advances. The main part of the book consists of separate chapters devoted to the safety assessment of foods derived from microorganisms, plants, and animals generated by biotechnology. Adopting a highly cautious approach, each chapter first identifies all possible hazards, discusses the likelihood that such hazards will arise in practice, and describes the scientific principles and procedures needed to assure the safety of the finished food. Potential hazards identified include the activation of silent genes and the creation of new toxins, changes in nutritional content or in the bioavailability of nutrients, and allergic reactions to new or altered proteins. A concluding section stresses the need for a new framework of safety assessment that relies on a characterization of food in terms of its molecular, biological, and chemical properties, and uses the resulting data to determine the need for toxicity tests

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Evaluation of certain food additives : eighteenth report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 4-13 June 1974
Joint FAO/WHO Expert Committee on Food Additives; World Health Organization; Food and Agriculture Organization of the United Nations ( 1974 )
Higiene de la leche : higiene de la producción, la elaboración y la distribución de la leche / colaboradores, M. Abdussalam ... [et al.]
Abdussalam, Mohammed; World Health Organization; Food and Agriculture Organization of the United Nations ( 1966 )
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Evaluaci'on de ciertos aditivos alimentarios : 25 i̜nforme del Comité Mixto FAO/OMS de Expertos en Aditivos Alimentarios [se reuni'o en Ginebra del 23 de marzo al 1 de abril de 1981]
Joint FAO/WHO Expert Committee on Food Additives; World Health Organization; Food and Agriculture Organization of the United Nations ( 1981 )