PRINCIPLES FOR THE SAFETY EVALUATION OF FLAVORING SUBSTANCES

Authors
MUNRO IC SHUBIK P HALL R
Citation
Ic. Munro et al., PRINCIPLES FOR THE SAFETY EVALUATION OF FLAVORING SUBSTANCES, Food and chemical toxicology, 36(6), 1998, pp. 529-540
Citations number
47
Categorie Soggetti
Toxicology,"Food Science & Tenology
Journal title
Food and chemical toxicology → ACNP
ISSN journal
02786915
Volume
36
Issue
6
Year of publication
1998
Pages
529 - 540
Database
ISI
SICI code
0278-6915(1998)36:6<529:PFTSEO>2.0.ZU;2-T
Abstract
This paper reviews efforts by various organizations to develop princip les and procedures for the safety evaluation of flavouring substances; Critical factors considered in safety evaluation of these substances include their level of human,intake, ease of metabolism to innocuous e nd-products and the margin of safety between no-observed-effect levels in animal studies and human intakes. These factors form the basis for the principles and criteria laid out in this paper. (C) 1998 Elsevier Science Ltd. All rights reserved.