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Guidance document on physical Datura stramonium seed contamination










​FAO and WHO. 2020. Guidance document on physical Datura stramonium seed contamination. Rome. 




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    Book (series)
    Joint FAO/WHO Expert Meeting on Tropane Alkaloids
    30 March – 3 April 2020
    2020
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    Between March and April 2019, many cases of suspected food poisoning were reported by health care workers in the Karamoja region of the Republic of Uganda. Consumption of food products that had high levels of tropane alkaloids was identified as the cause. This group of compounds occur in several plant genera that belong to the Solanaceae family and can contaminate staples like cereals and grains. Given the absence of international guidance and regulations, a Joint FAO/WHO Expert Meeting on Tropane Alkaloids was convened remotely between 30 March – 3 April 2020. This publication captures the discussions of the expert meeting and provides risks assessments of tropane alkaloids (hyoscyamine and scopolamine) as well as recommendations outlining appropriate risk management options.
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    Document
    Joint FAO/WHO Expert Meeting on TROPANE ALKALOIDS. 30 March – 3 April 2020. Executive Summary. 2020
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    A Joint FAO/WHO Expert Meeting on Tropane Alkaloids was convened remotely from 30th March until 3rd April to provide risk assessment for selected tropane alkaloids that can contaminate staple cereals and grains. The major discussions and findings of the highly productive meeting have been summarised in this executive summary document.
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    Meeting
    74th Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food additives and contaminants. Summary and conclusions, 2011 2011
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    A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Rome, Italy, from 14 to 23 June 2011. The purpose of the meeting was to evaluate certain food additives and contaminants. The present meeting was the seventy-fourth in a series of similar meetings. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives and contaminants, (b) to evaluate certain food additives and contaminants and (c) to review and prepare speci fications for selected food additives.

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