The first edition of this Compendium was initially prepared by Dr. Kenji Ishii of the Japan Food Additives Association (JAFA) over a period of 18 months at the FAO Headquarters in Rome, Italy.
This revision of the Compendium was prepared by Ms Harriet Wallin, Senior Food Control Officer, National Food Administration, Helsinki, Finland and Dr. Atsushi Okiyama, FAO Visiting Scientist.
The methods and analytical procedures described in this Compendium are designed to be carried out by properly trained personnel in a suitably equipped laboratory. In common with many laboratory procedures, the methods quoted frequently involve hazardous materials.
For the correct and safe execution of these methods it is essential that laboratory personnel follow standard safety procedures for the handling of hazardous materials.
While the greatest care has been exercised in the preparation of this information, FAO expressly disclaims any liability to users of these procedures for consequential damages of any kind arising out of, or connected with their use.