Transcription of CONSULTATIONS AND WORKSHOPS
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CONSULTATIONS AND WORKSHOPS
CONSULTATIONS AND WORKSHOPS Benefits and Risks of the Use of Chlorine-containing disinfectants in Food Production and Food Processing Report of a Joint FAO/WHO Expert Meeting Ann Arbor, MI, USA, 27 30 May 2008 Use of Chlorine-containing disinfectants in Food Production and Food Processing WHO Library Cataloguing-in-Publication Data Benefits and risks of the use of chlorine-containing disinfectants in food production and food processing: report of a joint FAO/WHO expert meeting, Ann Arbor, MI, USA, 27 30 May 2008. contamination. - toxicity. - toxicity. - utilization. hygiene - standards. assessment. Health Organization. and Agriculture Organization of the United Nations. ISBN 978 92 4 159894 1 (NLM classification: WA 701) ISBN 978 92 5 106476 4 FAO and WHO 2009 All rights reserved. Publications of the World Health Organization can be obtained from WHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel.)
CONSULTATIONS AND WORKSHOPS Benefits and Risks of the Use of Chlorine-containing Disinfectants in Food Production and Food Processing Report of a Joint FAO/WHO Expert Meeting
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