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Food biotechnology, 2005

Food biotechnology, 2005

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Published by: i-people on Mar 31, 2008
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01/17/2013

 
 
Modern food biotechnology, human healthand development:an evidence-based study
FOOD SAFETY DEPARTMENT
*
 WORLD HEALTH ORGANIZATION
*
as of 1 June 2005, Department of Food Safety, Zoonoses and Foodborne Diseases
 
 
 
WHO Library Cataloguing-in-Publication DataModern food biotechnology, human health and development: an evidence-based study.1. Food, Genetically modified; 2. Food production; 3. Biotechnology; 4. Public health;5. Risk assessment; 6. Review literature; I. World Health OrganizationISBN 92 4 159305 9 (NLM classification: WA 695)
 © World Health Organization 2005
All rights reserved. Publications of the World Health Organization can be obtained from WHO Press, World Health Organization, 20Avenue Appia, 1211 Geneva 27, Switzerland (tel.: +41 22 791 2476; fax: +41 22 791 4857; email:bookorders@who.int
 
). Requestsfor permission to reproduce or translate WHO publications – whether for sale or for non-commercial distribution – should beaddressed to WHO Press, at the above address (fax: +41 22 791 4806; email:permissions@who.int
 
).The designations employed and the presentation of the material in this publication do not imply the expression of any opinionwhatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of itsauthorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement.The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended bythe World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, thenames of proprietary products are distinguished by initial capital letters.All reasonable precautions have been taken by WHO to verify the information contained in this publication. However, the publishedmaterial is being distributed without warranty of any kind, either express or implied. The responsibility for the interpretation and useof the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use.Printed in Switzerland.
For further information:
Food Safety Department
World Health Organization20, Avenue AppiaCH-1211 Geneva 27SwitzerlandFax: +41 22 791 4807Email:foodsafety@who.int Internet site:http://www.who.int/foodsafety 
WHO wishes to express its appreciation to all those who contributed to the preparation of this report by providingtime, data and other relevant information, and by reviewing and commenting on the document. The assistance of Dr Alexander Haslberger and Ms Kelebohile Lekoape in preparing the report was particularly appreciated. Those who participated in the background group of experts are listed in
 Annex 1.
 
 
as of 1 June 2005, Department of Food Safety, Zoonoses and Foodborne Diseases
 
CONTENTS
 
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