The detailed monographs in this volume summarize the technical,
analytical, dietary exposure and toxicological data on a number of
contaminants in food: acrylamide, arsenic, deoxydivalenol, furan,
mercury and perchlorate.
This volume and others in the WHO Food Additives series contain
information that is useful to those who produce and use food additives
and veterinary drugs and those involved with controlling contaminants in
food, government and food regulatory officers, industrial testing
laboratories, toxicological laboratories and universities.