Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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ADI value is determined by JECFA. ADI value is expressed on the basis of body weight, and it is the amount of food additive consumed over a lifetime without considerable health hazard. Only the food additives having JECFA safety assessment and having no appreciable health risk to consumers can be used. These additives might be natural or synthetic. Either on the basis of JECFA assessment or assessment of national authority authorized the use of particular additives at specified level for specific food. JECFA evaluation is based on review of biochemical, toxicological, and other relevant data that includes mandatory animal study and observation on human being. The toxicological test includes acute, short-term and longterm studies. The test determines how the additives are absorbed, distributed, and excreted. It also determines the harmful effect of the additives and its by-products. The Codex Alimentarius Commission establishes the guidelines on food labelling. The standards are implemented in most countries. Food manufacturers are obliged to indicate the additives used in their products. In European Union, there is legislation for labelling of food additives as per E numbers. People sensitive to certain food additives can check labels.