National Research Council (U.S.). Food Protection Committee.

• Evaluating the safety of food chemicals;
• Prevention of microbial and parasitic hazards associated with processed foods
• Radionuclides in foods
• Some considerations in the use of human subjects in safety evaluation of pesticides and food chemicals
• The use of chemicals in food production, processing, storage, and distribution
• An evaluation of public health hazards from microbiological contamination of foods
• Chemicals used in food processing
• Food chemicals codex
• Food colors.
• Food-packaging materials
• Principles and procedures for evaluating the safety of food additives
• Problems in the evaluation of carcinogenic hazard from use of food additives