Toxicological evaluation of food additives and pesticide residues and their “acceptable daily intakes” for man: The role of WHO, in conjunction with FAO

Abstract

Along with the increasing world population, there has been a growing demand for more food. To increase the production of food, a variety of pesticides is used to control pests, not only through the various stages of agricultural production but also during the storage and transportation of the food. In addition, as many urban communities have been created, there has been a growing need for large quantities of preserved or otherwise processed foods which are suitable for long-distance transportation and prolonged storage. Advances in science and technology and the concomitant general improvement of living standards have also directly or indirectly created the need for a greater variety of foods in terms of colour, flavour, texture, convenience, etc. In order to provide such foods, more and more pesticidal and other chemicals have been developed and utilized.