This volume in the WHO Food Additives Series contains monographs prepared by the 31st Joint FAO/WHO Expert Committee on Food Additives, which met in Geneva in 1987. The monographs examine four groups of substances: enzyme preparations; smoke flavorings; food colors (beet red, canthaxanthin, carbon black, citranaxanthin); and glutamic acid and its salts. Four appendies give further information, including acceptable daily intakes. As with earlier volumes in the series, this book is an essential reference for chemists and biochemists engaged in food processing. It is the authoritative source of...

Provides authoritative guidelines for the establishment or improvement of national programmes for poison control. Addressed to policy-makers and the administrators of specialized facilities, the book responds to the need for comprehensive advice on the most rationale and effective ways to manage the greatly increased number of poisoned patients seen throughout the world. Strategies for the prevention of poisoning are also described. The guidelines draw on the practical experiences of numerous well-established poison centres in different parts of the world. Although recommended lines of action...