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Publication Date

1976

Keywords

Food additives--Toxicology; Food preservatives; Coloring matter in food

Abstract

Food additives are listed by functional category and discussed in terms of the scale of their use and relative risks in terms of long-term human toxicity. The greatest risks appear to lie with the antimicrobial preservative agents, and food colors (which serve only a cosmetic purpose); these and the synthetic sweeteners are discussed in relatively greater detail.

First Page

3

Last Page

7

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