TOXICOLOGICAL DETERMINATION OF SUITABILITY OF FOOD ADDITIVES<sup>a</sup>

Deuel, Harry J.

doi:10.1111/j.1365-2621.1955.tb16829.x

Cited by 3 publications

References 11 publications

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The History and Biological Basis of Occupational Exposure Limits for Chemical Agents

Paustenbach¹

2001

Patty's Industrial Hygiene

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Over the past 60 years, many organizations in numerous countries have proposed occupational exposure limits (OELs) for airborne contaminants (1). The limits or guidelines that have been the most widely accepted both in the United States and in most other countries are those issued annually by the American Conference of Governmental Industrial Hygienists (ACGIH) and are termed Threshold Limit Values Ò (TLVs) (1-10).The usefulness of establishing OELs for potentially harmful agents in the working environment has been demonstrated repeatedly since their inception (3, 5, 6). It has been claimed that whenever these limits have been implemented in a particular industry, no worker has been shown to have sustained serious adverse effects on his health as a result of exposure to these concentrations of an industrial chemical (7). Although this statement is arguable with respect to the acceptability of OELs for those chemicals established before 1980, and later found to be carcinogenic, there is little doubt that millions of persons have avoided serious effects of workplace exposure due to their existence.

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The History and Biological Basis of Occupational Exposure Limits for Chemical Agents

Paustenbach¹

2001

Patty's Industrial Hygiene

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Über die bakterienhemmende Wirkung einiger für die Fischbeeisung vorgeschlagener Substanzen

Schmidt‐Lorenz¹,

Partmann²

1958

Fette, Seifen, Anstrichm.

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h m i d t -L o r e n z und Dr. W . P a r t m a n n * Aus der Bundesforschungsanstalt fur Lebensmittelfrischhaltung, KarlsruheDie Aufgabe, geeignete Eis-Zusatze zu finden, die zur Verbesserung d e r Haltbarkeit von beeistem Frischfisch dienen sollen und zugleich g u t wirksam u n d physiologisch unbedenklich sind, bleibt noch zu losen. I h r e Bedeutung ist in d e n Fischfang betreibenden Nationen erkannt worden. Sie ist gegenwartig in diesen Staaten ein wesentliches Arbeitsgebiet der Fischereiforschung.In fruheren Veroffentlichungen haben wir schon iiber die Wirksamkeit einiger fur die Fischbeeisung vorgeschlagener baktericider Substanzen berichtet Es war dabei deutlich geworden, daS manche dieser Stoffe in den in Frage kommenden Konzentrationen das Bakterien-Wachstum und damit den Verderb nur unzureichend verzijgern. In anderen Fallen wurden rwar ausreichende baktericide oder bakteriostatische Eigenschaften festgestellt, die Substanzen waren aber aus grundsatzlichen Bedenken wegen ihrer miiglichen toxischen Wirkung fur die Fischbeeisung ungeeignet. So fanden wir z. B. neuerdings, dad der in Konzentrationen von 0.01 O/o relativ gut wirkende Formaldehyd bei langerer Einwirkung das Apyrase-System der Muskulatur weitgehend und offenbar irrevcrsibel inaktiviert *. * Herrn Professor Dr. W . Ludorfl zum 60. Geburtstag gewidmet.

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British Food Journal Volume 64 Issue 5 1962

1962

British Food Journal

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Coming close upon the Report of the Symposium which considered possible toxicological dangers of cosmetics and toilet preparations, held in London last November by the European Committee on Chronic Toxicity Hazards (“Eurotox”), the decision recently announced in the Commons by the Parliamentary Secretary to the Minister of Science of the Government‐aided British Industrial Biological Research Association to undertake research to ascertain if toxic hazards exist from colouring matters used in lipsticks, is a small beginning. This prompts the question of how long before “cosmetics” will be added to “food and drugs” in this country as it was in U.S.A. in the nineteen‐thirties. At present there is practically no statutory control over the constituents used in the manufacture of these commodities, the manufacture and sale of which have increased enormously in recent years.

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TOXICOLOGICAL DETERMINATION OF SUITABILITY OF FOOD ADDITIVES^a

Cited by 3 publications

References 11 publications

The History and Biological Basis of Occupational Exposure Limits for Chemical Agents

The History and Biological Basis of Occupational Exposure Limits for Chemical Agents

Über die bakterienhemmende Wirkung einiger für die Fischbeeisung vorgeschlagener Substanzen

British Food Journal Volume 64 Issue 5 1962

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TOXICOLOGICAL DETERMINATION OF SUITABILITY OF FOOD ADDITIVESa

Cited by 3 publications

References 11 publications

The History and Biological Basis of Occupational Exposure Limits for Chemical Agents

The History and Biological Basis of Occupational Exposure Limits for Chemical Agents

Über die bakterienhemmende Wirkung einiger für die Fischbeeisung vorgeschlagener Substanzen

British Food Journal Volume 64 Issue 5 1962

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TOXICOLOGICAL DETERMINATION OF SUITABILITY OF FOOD ADDITIVES^a