INTRODUCTION The general public is exposed to a variety of chemicals, including food additives,contaminants, and pesticides. To protect the public from any health hazards associ ated with these chemicals, toxicities are assessed by national regulatory agencies andat an international level by the World Health Organization (WHO) in conjunctionwith the Food and Agriculture Organization of the United Nations (FAO). A briefdescription of the work in this field conducted jointly by WHO and FAO has
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