Evaluation of certain food additives and contaminants : sixty-first report of the Joint FAO/WHO Expert Committee on Food Additives.

Format:

Book

Government document

Author/Creator:

Joint FAO/WHO Expert Committee on Food Additives. Meeting (61st : 2003 : Rome, Italy)

Contributor:

World Health Organization.

Series:

Technical report series (World Health Organization) ; 922.

WHO technical report series, 0512-3054 ; 922

Language:

English

Subjects (All):

Food additives--Toxicology--Congresses.

Food additives.

Food contamination--Congresses.

Food contamination.

Physical Description:

1 online resource (188 p.)

Edition:

1st ed.

Place of Publication:

Geneva : World Health Organization, 2004.

Language Note:

English

Summary:

The Joint FAO/WHO Expert Committee on Food Additives met in Rome from 5 to 14 June 2001.

Contents:

Intro

CONTENTS

1. Introduction

2. General considerations

2.1 Modification of the agenda

2.2 Principles governing the toxicological evaluation of compounds on the agenda

2.3 Joint FAO/WHO Project to Update the Principles and Methods for the Risk Assessment of Chemicals in Food

2.4 Provision of scientific advice by FAO and WHO

2.5 Food additive specifications

2.6 Intake assessment of food additives

3. Specific food additives (other than flavouring agents)

3.1 Safety evaluations

3.2 Revision of specifications

3.3 Revision of limits for metals in food additives

4. Flavouring agents

4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents

4.2 Revision of certain specifications for purity of flavouring agents

5. Nutritional source of iron

5.1 Ferrous glycinate (processed with citric acid)

6. Disinfectant for drinking-water

6.1 Sodium dichloroisocyanurate

7. Contaminants

7.1 Cadmium

7.2 Methylmercury

8. Future work

9. Recommendations

Acknowledgements

References

Annex 1

Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives

Annex 2

Acceptable daily intakes, other toxicological information and information on specifications

Annex 3

Further information required or desired

Annex 4

Summary of the safety evaluation of secondary components for flavouring agents with minimum assay values of 95% or less.

Notes:

"Sixty-first meeting of the Joint FAO/WHO Expert Committee on Food Additives held in Rome, 10-19 June, 2003"--P. vi.

Includes bibliographical references.

ISBN:

92-4-068186-8

OCLC:

276359458