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Guidelines for Risk Assessment, Prevention and Management - Health risks and safety hazards related to pest organisms in stored products (2008)
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Author(s) : Prof. Dr. Christoph Reichmuth, Lise Stengård Hansen, Tim Camon, Dr. Gustavo Pereira-Perez, Dr. Darka Hamel, Dr. Garnet Kroos, Dr. Hans-Joachim Pelz, Dr. Ken Wildey, Dr. Thomas Betsche, Patrick Jacques Ducom, Dr. Ruth Davis
Format:16 x 24cm. Pages 190
Synopsis
A variety of human health problems result from infestation of stored food products due to inadequate protection. Among the health problems feature allergic reactions, illness resulting from introduced pathogens and adverse reactions to toxic substances. These problems derive from the contamination of the food with excretions, body parts, toxic metabolites from pest organisms and pesticide residues.
This report reviews the biology, current control measures and consumer health risks associated with infestation of stored food products by insects, mites, birds, rodents and fungi. It also identifies a number of key actions required by all stakeholders to minimise these risks and thus ensure that stored food products are safe for human consumption.
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Active ingredients used in cosmetics: safety survey (2008)
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Format:16 x 24cm. Pages 440.
Synopsis
Ingredients are used in cosmetics to give them specific properties. Certain ingredients, so called active ingredients, may produce pharmacological or toxic effects under certain conditions. Cosmetic products containing such ingredients may pose a health risk both because of their potential toxicity and because they may mask underlying serious diseases and consequently cause a dangerous delay in diagnosis and treatment.
The objective of this study is to give safety information on certain active ingredients which give raise to toxicological concerns and for which restrictions of use in cosmetics should be considered.
Monographs were prepared for 45 active ingredients for which no specific regulations exist including, inter alia, information about uses, properties, a risk evaluation of the use in cosmetic products considering as toxicological endpoints both systemic and local effects. Each monograph includes a bibliography, conclusions and recommendations.
The study complements a series of three volumes containing monographs about the safety of certain natural ingredients used in cosmetics and will serve as a useful reference in the field, for health authorities, manufacturers and health professionals in particular.
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Natural sources of flavourings - Report No. 2 (2007)
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Natural sources of flavourings - Report No. 2 (2007)
Format:16 x 24 cm . Pages 189.
Synopsis
The Committee of Experts on Flavouring Substances has engaged in a major toxicological evaluation of the safety-in-use of over 600 natural flavouring source materials.
This is the second volume of these reports which provides safety-in-use evaluations of 60 source materials.
Natural sources of flavourings are materials of vegetable or animal origin, whether or not they are normally consumed as food, from which flavourings may be obtained. The committee of experts has predominantly evaluated materials in the raw or dried state, with the exception of certain special products, such as vanilla, cocoa and black pepper, which are traditionally processed (e.g. fermented) before their use as source materials.
Each source species is identified primarily by its systematic name based on the botanical nomenclature of Zander or, where the source species is not listed in that reference book, using that of Mansfeld. Source species not listed in either book are treated on a case-by-case basis. Synonyms in English, French, German, Italian, Spanish are noted under each respective language.
Each datasheet indicates the parts used and provides a list of the "important constituents", including the known "active principles" and "other chemical components", found in each part of the plant and/or preparation used in flavourings. Where possible, the levels at which the various constituents are present in the parts/preparations are given and the main food categories in which parts/preparations are used are listed. The types of preparation made from each part are stated, e.g. oleoresin, extract, etc.
Main toxicological data are indicated such as metabolism; sub-acute and sub-chronic toxicity; chronic toxicity; carcinogenicity; reproductive and teratogenicity studies; mutagenicity; other relevant studies, e.g. photosensitivity and beneficial effects.
National and international evaluations are specified, together with the main references and databases used.
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Natural sources of flavourings - Report No. 1 (2000)
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Natural sources of flavourings - Report No. 1 (2000
Format : 16x24 cm. Pages 280
Synopsis
The Committee of Experts on Flavouring Substances of the Council of Europe has engaged in a major review of the safety-in-use of over 600 natural flavouring source materials. This book provides safety-in-use evaluations of the first set of 101 source materials.
Natural sources of flavourings are materials of vegetable or animal origin, whether or not they are normally consumed as food, from which flavourings may be obtained. The committee of experts has predominantly evaluated materials in the raw or dried state, with the exception of certain special products, such as vanilla, cocoa and black pepper, which are traditionally processed (e.g. fermented) before their use as source materials.
Each source species is identified primarily by its systematic name based on the botanical nomenclature of Zander or, where the source species is not listed in that reference book, using that of Mansfeld. Source species not listed in either book are treated on a case-by-case basis. Synonyms in English, French, German, Italian, Spanish are noted under each respective language.
Each datasheet indicates the parts used and provides a list of the "important constituents", including the known "active principles" and "other chemical components", found in each part of the plant and/or preparation used in flavourings. Where possible, the levels at which the various constituents are present in the parts/preparations are given and the main food categories in which parts/preparations are used are listed. The types of preparation made from each part are stated, e.g. oleoresin, extract, etc.
Main toxicological data are indicated such as metabolism; sub-acute and sub-chronic toxicity; chronic toxicity; carcinogenicity; reproductive and teratogenicity studies; mutagenicity; other relevant studies, e.g. photosensitivity and beneficial effects.
National and international evaluations are specified, together with the main references and databases used.
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Plants used in cosmetics - Volume III: Potentially harmful components (2006)
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Format:16 x 24 cm. Paper. Pages 320
As the third volume of a trilogy on Plants in cosmetics, this study concerns potentially harmful components which occur naturally in some plants the ingredients of which could likely be used in cosmetic products. Its aim is to raise awareness on the implication on consumer health by use of such ingredients and to trigger preventive measures.
The 24 data sheets of components, selected by the authors because they are not regulated specifically in cosmetic legislation, give useful information particularly for the competent authorities and the manufacturers of raw materials and cosmetic products, mainly based on currently available pharmaco-toxicological data. Each monograph includes a bibliography and conclusions/recommendations.
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Plants in cosmetics: Plants and plant preparations used as ingredients for cosmetic products - Volume 1
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This study, originally published in 1989, contains 71 datasheets on plants and plant preparations used as ingredients of cosmetic products which have been evaluated by the Council of This study contains 71 datasheets on plants and plant preparations which have been evaluated by the Council of Europe’s Committee of Experts on Cosmetic Products. An assessment of the safety of these plants and plant preparations is also included.
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