date:Jul 22, 2019
he shelf-life of a food by protecting against deterioration caused by microorganisms; antioxidants, which prolong the shelf-life of foods by protecting against deterioration caused by oxidation; stabilisers, which make it possible to maintain a uniform dispersion of two or more components; and colours, which add or restore colour in a food among others. The safety of food additives is evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Maximum limits for pesticide residue