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The article provides information and scientific evidence on the susceptibility of children to environmental risk factors and the effects of the factors on children's health. One of the reasons of the susceptibility of children to environmental risk factors is the tendency of children to absorb more chemicals in the intestines than adults. It says that gastrointestinal and other infectious foodborne diseases are the main risk for children's health from biological food contamination.

Chapter 2 of the book "Food & Health in Europe" is presented. It discusses factors associated with the safety and control of food supplies. It highlights the causes of foodborne diseases, including chemical and biological contaminants and natural toxins. The chapter also explores the prevalence of and trends in foodborne disease in Europe.

Chapter 1 of the book "Helminth Control in School-Age Children" is presented. It notes that more than 2000 million have been affected worldwide by soil-transmitted helminth (STH) and schistosome. STH and schistosome can affect the nutritional status, cognitive processes, cause complications that need surgical intervention and induce reactions in the tissues. Humans can be infected by ingesting inefective eggs on contaminated food and penetration of infective larva in skin.

This report discusses the health implications of acrylamide in food. It evaluates the various methods of analysis to test for acrylamide in foodstuffs and food ingredients, including extraction, gas chromatography/mass spectrometry, and liquid chromatography/tandem mass spectrometry. It discusses the formation and fate of acrylamide in food as well as the absorption, metabolism, distribution, and excretion of acrylamide in the human body. The toxicology of acrylamide is also discussed.

Chapter 3 of the technical report "Evaluation of Certain Mycotoxins in Food" is presented. It discusses the metabolism and toxicity of several mycotoxins including aflatoxins, fumonisins and ochratoxin A, as well as the potential risks associated with their intake. It also discusses the methods for analyzing mycotoxins and the methods for the prevention and control of mycotoxin formation.

Chapter 2 of the technical report "Evaluation of Certain Mycotoxins in Food" is presented. It mentions the international organizations that are involved in the validation of analytical methods used in collaborative studies. It discusses the importance of collecting representative samples in studies about mycotoxin contamination in food and the main approaches for the prevention and control of mycotoxin formation.

Chapter 2 of the report "Evaluation of Certain Food Additives & Contaminants" is presented. It discusses the general considerations made at the fifty-sixth Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives meeting. It discusses the tasks of the committee that were set on the basis of a recommendation made at its fifty-fifth meeting. It also mentions the principles for the safety evaluation of chemicals in food.

Chapter 5 of the book "Evaluation of Certain Food Additives & Contaminants" is presented. It discusses various food contaminants. It provides information on the substances 3-chloro-1,2-propanediol and 1,3-dichloro-2-propanol that were evaluated by the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives. It also presents a summary of toxicological studies concerning the intake of 3-chloro-1,2-propanediol.

An entry for "salmonellosis" is presented. It is a gastroenteric infection caused by consumption of inadequately heated contaminated food. Symptoms can include fever, vomiting and abdominal cramps.

Further information on food additives and contaminants that were discussed in the report "Evaluation of Certain Food Additives and Contaminants" is presented.

Chapter 6 of the report "Evaluation of Certain Food Additives & Contaminants" is presented. It offers information on the tasks that the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives has agreed to pursue in its future meetings. It mentions that the committee will discuss the risks arising from the proposed maximum limits for food contaminants. The chapter also discusses other recommendations made by the committee.

Chapter 7 of the report "Evaluation of Certain Food Additives & Contaminants" is presented. It offers information on the recommendations that the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives has agreed upon. It mentions that the committee acknowledged the need to hold a meeting annually to assess food additives and contaminants. It states that a clear definition of "flavoring agent" has not been elaborated by the committee.

Chapter 4 of the technical report "Evaluation of Certain Mycotoxins in Food" is presented. It discusses the recommendations of the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives to determine the role of mycotoxins in human and animal disease. It emphasizes the importance of holding a committee meeting annually to evaluate food additives, ingredients and contaminants.

Chapter 1 of the technical report "Evaluation of Certain Mycotoxins in Food" is presented. It offers information on the meeting of the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives in Geneva, Switzerland from February 6-15, 2001. The meeting reflected the increasing attention being given to food contaminants and the increasing concern among consumers worldwide about the potential risks associated with their dietary intake.