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Toxicological evaluation of some extraction solvnts and certain other substances
Fd Cosmet. Toxicol. Vol. 10, pp. 399-401. Pergamon Press 1972. Printed in Great Britain
Review Section REVIEWS OF RECENT PUBLICATIONS Toxicological Evaluation of Some Extraction Solvents and Certain Other Substances. Joint FAO/WHO Expert Committee on Food Additives. WHO/Food Add./70.39; F.A.O. Nutr. Mtg Rep. Ser. no. 48A, Rome 1970. pp. 131. Specifications for the Identity and Purity of Some Extraction Solvents and Certain Other Substances. Joint FAO/WHO Expert Committee on Food Additives. WHO/Food Add./ 70. 40; F.A.O. Nutr. Mtg Rep. Ser. no. 48B, Rome 1971. pp. 124.
Supporting monographs on the toxicological evaluation and specifications for the identity and purity of some extraction solvents and certain other substances, promised in the report of the Fourteenth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (Cited in F.C.T. 1971, 9, 865), have now been issued, but the review on the technological efficacy of several antimicrobial agents is still awaited. Monographs on toxicological evaluations appear for brominated vegetable oils, cyclamate and cyclohexylamine, copper and cupric sulphate, ethyl maltol, food-grade mineral oil, monosodium glutamate, oleoresins of paprika, phosphoric acid, phosphates and polyphosphates, tin and stannous chloride, activated vegetable carbon (food grade), tannin (food grade), acetone, 1,2-dichloroethane, dichloromethane, ethanol, methanol, petroleum hydrocarbon fractions (hexane and heptane), propan-2-ol and trichloroethylene. Specifications have been issued for all the above compounds except phosphoric acid, phosphates and polyphosphates, and also for curcumin, sodium caseinate, turmeric and edible gelatine. An annex to the specifications is entitled "Methods of Analysis for Solvents" and presents details of methods for determining residues on evaporation, distillation ranges, acidity and alkalinity, aldehydes and ketones in alcohols, and aromatic hydrocarbons, ultraviolet absorbance, sulphur and lead in hexane and heptane. Survey of Mercury in Food. Working Party on The Monitoring of Foodstuffs for Mercury and Other Heavy Metals: First Report. Ministry of Agriculture, Fisheries and Food. HMSO, London, 1971. pp. 33. £0.20.
It was announced last January that canned and fresh fish and other foods of importance in the national diet would be analysed for mercury, in accordance with a Pharmacology Sub-Committee recommendation. Preliminary results of this survey revealed no grounds for concern and full details have now been published. The mercury content of most foods proved to be very low, often below the limit of detection of 0-005 ppm. Apart from canned and fresh fish and shellfish, only pig kidney and 399
Review Section REVIEWS OF RECENT PUBLICATIONS Toxicological Evaluation of Some Extraction Solvents and Certain Other Substances. Joint FAO/WHO Expert Committee on Food Additives. WHO/Food Add./70.39; F.A.O. Nutr. Mtg Rep. Ser. no. 48A, Rome 1970. pp. 131. Specifications for the Identity and Purity of Some Extraction Solvents and Certain Other Substances. Joint FAO/WHO Expert Committee on Food Additives. WHO/Food Add./ 70. 40; F.A.O. Nutr. Mtg Rep. Ser. no. 48B, Rome 1971. pp. 124.
Supporting monographs on the toxicological evaluation and specifications for the identity and purity of some extraction solvents and certain other substances, promised in the report of the Fourteenth Meeting of the Joint FAO/WHO Expert Committee on Food Additives (Cited in F.C.T. 1971, 9, 865), have now been issued, but the review on the technological efficacy of several antimicrobial agents is still awaited. Monographs on toxicological evaluations appear for brominated vegetable oils, cyclamate and cyclohexylamine, copper and cupric sulphate, ethyl maltol, food-grade mineral oil, monosodium glutamate, oleoresins of paprika, phosphoric acid, phosphates and polyphosphates, tin and stannous chloride, activated vegetable carbon (food grade), tannin (food grade), acetone, 1,2-dichloroethane, dichloromethane, ethanol, methanol, petroleum hydrocarbon fractions (hexane and heptane), propan-2-ol and trichloroethylene. Specifications have been issued for all the above compounds except phosphoric acid, phosphates and polyphosphates, and also for curcumin, sodium caseinate, turmeric and edible gelatine. An annex to the specifications is entitled "Methods of Analysis for Solvents" and presents details of methods for determining residues on evaporation, distillation ranges, acidity and alkalinity, aldehydes and ketones in alcohols, and aromatic hydrocarbons, ultraviolet absorbance, sulphur and lead in hexane and heptane. Survey of Mercury in Food. Working Party on The Monitoring of Foodstuffs for Mercury and Other Heavy Metals: First Report. Ministry of Agriculture, Fisheries and Food. HMSO, London, 1971. pp. 33. £0.20.
It was announced last January that canned and fresh fish and other foods of importance in the national diet would be analysed for mercury, in accordance with a Pharmacology Sub-Committee recommendation. Preliminary results of this survey revealed no grounds for concern and full details have now been published. The mercury content of most foods proved to be very low, often below the limit of detection of 0-005 ppm. Apart from canned and fresh fish and shellfish, only pig kidney and 399