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1. The safety of flavoring substances.. 2. Pesticides in blood.. 3. Analytical control of polycyclic aromatic hydrocarbons in food and food additives.. 4. Problems and results of residue studies after application of molluscicides.. Subject Index

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That residues of pestidde and other "foreign" chemicals in foodstufts are of concern to everyone everywhere is amply attested by the reception accorded previous volumes of "Residue Reviews" and by the gratifying en­ thusiasm, sincerity, and effons shown by all the individuals from whom manuscripts have been solidted. Despite much propaganda to the contrary, there can never be any serious question that pest-control chemicals and food­ additive chemicals are essential to adequate food production, manufacture, marketing, and storage, yet without continuing surveillance and intelligent control some of those that pers ist in our foodstuffs could at times conceivably endanger the public health. Ensuring safety-in-use of these many chemicals is a dynamic challenge, for established ones are continually being displaced by newly developed ones more acceptable to food technologists, pharma­ cologists, toxicologists, and changing pest-control requirements in progressive food-producing economies. These matters are also of genuine concern to increasing numbers of governmental agencies and legislative bodies around the world, for some of these chemicals have resulted in a few mishaps from improper use. Adequate safety-in-use evaluations of any of these chemicals persisting into our food­ stuffs are not simple matters, and they incorporate the considered judgments of many individuals highly trained in a variety of complex biological, chemi­ cal, food technological, medical, pharmacological, and toxicological dis­ ciplines. Inglés

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