World Health Organization contamination

World Health Organization, Series, 52, Safety evaluation of certain food additive and contaminants. International Programme on Chemical Safety, Geneva, 55, 2004. Tylak, K.C. et ah. Antioxidant availability of turmeric in relation to its medicinal and culinary uses, Phytoter. Res., 18, 798, 2004. 

Evaluation of certain food additives and contaminants, World Health Organization Technical Report Ser. 922, 1, 2004. Erratum in World Health Organization Technical Report Ser. 928,157, 2005. 

Mankind has known of the dangers of food products being contaminated by pesticides for several decades. It is possible that this fact was stated earliest and most frankly in Rachel Carson s famous book [2]. As early as 1963, the World Health Organization (WHO) published a report called Principles of the Safe Use of Food Products Containing Residual Pesticides. ... 

WHO. 1987. Principles for the Safety Assessment of Food Additives and Contaminants in Food. WHO Environmental Health Criteria 70. World Health Organization, Geneva, Switzerland. who. 1996. Food Additive Series 35, WHO Technical Report of the 44th meeting, Annex 5. 

Principles for the Safety Assessment of Food Additives and Contaminants in Food, Environmental Health Criteria 70, Geneva, World Health Organization, 1987. 

Toxicological evaluation of certain food additives and contaminants, WHO Food Additives Series No. 18, 12-14, Geneva, World Health Organization, 1983. 

WHO (1989). Evaluation of Certain Food Additives and Contaminants. 33rd report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Tech. Rep. Ser., 776. World Health Organization, Geneva. 

The World Health Organization has established an international drinking-water guideline for di(2-ethylhexyl) phthalate of 8 tg/L (WHO, 1993). The Environmental Protection Agency (1998) has set the maximum contaminant level (MCL) for di(2-ethylhexyl) phthalate in drinking-water at 6 tg/L in the United States. 

The amount and level of contaminants or impurities in water for pharmaceutical purpose depend on its use. Since water is used in all industries and scientific work, international and national standard authorities have established water quality parameters for all types of applications. Health-related water standards are given by organizations such as the World Health Organization (WHO) [2], the Environmental Protection Agency (EPA) [3], and the American Society for Testing and Materials Standards (ASTM) [4] in the United States and by pharmacopeial compendia when the aim is specifically related to water for pharmaceutical products for human and veterinary consumption. 

IPCS (1987) Environmental health criteria 70 Principles for the safety assessment of food additives and contaminants in feed. Geneva, World Health Organization, International Programme on Chemical Safety. 

The International Programme on Chemical Safety (IPCS) is a joint venture of the United Nations Environment Programme, the International Labour Organization, and the World Health Organization. The IPCS evaluates the effects of chemicals on human health and the environment. A joint publication by the IPCS and JECFA, Principles for the Safety Assessment of Food Additives and Contaminants in Food (8), discusses the testing of chemicals used in foods, the evaluation of the test results, and the general basic set of data requirements necessary to evaluate food additives and contaminants. 

Abbreviations. WHO, World Health Organization FAO, Food and Agriculture Organization CCFAC, Codex Committee on Food Additives and Contaminants JECFA, Joint Food and Agriculture Organiza-tion/World Health Organization Expert Committee on Food Additives ADI, acceptable daily intake INS, International Numbering System. 

The types of compounds that are of concern as contaminants are chlorinated insecticides, organophosphates, herbicides, fungicides, fas-ciolicides (phenolic compounds administered to cattle to control liver flukes), antibiotics and sulfonamides, detergents and disinfectants, and polychlorinated biphenyls (PCBs). Contaminants in milk have been reviewed by Kroger (1974) and Snelson (1979). In several cases, allowable levels for specific contaminants in milk have been set by the World Health Organization. Surveys have seldom revealed levels in excess of such standards. 

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