Results 61 to 70 of about 2,975 (141)
The JECFA and Alternate Approaches for Determining ADIs for Antimicrobial Residues
Microbial Ecology in Health and Disease, 2000 The use of veterinary drugs in food producing animals may result in low levels of the drugs or their metabolites being present as residues in food. The ingestion of antibiotic residues has been considered to affect the balance of the human intestinal microflora, although there is a paucity of epidemiological evidence to support this hypothesis ...
openaire +2 more sources
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Lead is a ubiquitous environmental contaminant that occurs naturally and, to a greater extent, from anthropogenic activities. People are exposed to lead through food, water, air, soil and dust. Food is the major source of exposure for the adult population.
Vlatka Buzjak Služek +5 more
wiley +1 more source
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract This guidance document applies to applications for a new authorisation as well as for a modification of an existing authorisation of a food additive, submitted under Regulation (EC) No 1333/2008. It defines the scientific data required to evaluate if the food additive is safe under the proposed conditions of use, in accordance with Articles 1 ...
EFSA Panel on Food Additives and Flavourings (FAF) +30 more
wiley +1 more source
Italian Journal of Animal Science, 2010 Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species and it is a contaminant of food and feeds (O’Brien et al., 2001).
A. Baldi +5 more
doaj +1 more source
Ilmu Kelautan, 2020 Increasing number of industries and settlements in Banten Bay were subsequently followed by an increase in the amount of waste, whether in the form of solid, liquid or gas that can pollute the environment.
Nadya Febrianessa +3 more
doaj +1 more source
Scientific Opinion on the re‐evaluation of Brown HT (E 155) as a food additive
EFSA Journal, 2010 The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re‐evaluating the safety of Brown HT (E 155). Brown HT has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1977 and ...
EFSA Panel on Food Additives and Nutrient Sources (ANS)
doaj +1 more source
EFSA Journal, 2015 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Scientific Opinion on the re‐evaluation of Brilliant Black BN (E 151) as a food additive
EFSA Journal, 2010 The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re‐evaluating the safety of Brilliant Black BN (E 151). Brilliant Black BN has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive
EFSA Journal, 2010 Steviol glycosides in the present evaluation are mixtures of steviol glycosides that comprise not less than 95% of stevioside and/or rebaudioside A. Stevioside as a sweetener was evaluated by the SCF in 1984, 1989 and 1999.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
Food Chemistry AdvancesUganda’s projected annual egg consumption of 1.9 kg per capita by 2025 raises concerns over heavy metal contamination in poultry products. Wakiso District, a peri‑urban hub supplying Kampala, faces potential exposure risks due to inconsistent feed ...
Shadad Mugabi +3 more
doaj +1 more source