The toxicological monographs in this volume summarize the safety data on
two contaminants in food: cadmium and lead. Monographs on nine groups of
related flavoring agents evaluated by the Procedure for the Safety
Evaluation of Flavoring Agents are also included.
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.