Ninety-third report of the Joint FAO/WHO Expert Committee on Food Additives – Evaluation of certain contaminants in food

Ninety-third report of the Joint FAO/WHO Expert Committee on Food Additives – Evaluation of certain contaminants in food PDF

Author: World Health Organization

Publisher: Food & Agriculture Org.

Published: 2023-06-26

Total Pages: 68

ISBN-13: 9251374880

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This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the toxicological data on T-2 and HT-2 and the combined dietary exposure was re-evaluated. At its ninetieth meeting, JECFA had reviewed the information that had become available after the fifty-sixth meeting on T-2 and HT-2 concerning analytical methods, sampling, effect of processing, prevention and control, occurrence in food commodities and dietary exposure. The report summarizes the main conclusions of the Committee regarding the group acute reference dose and tolerable daily intake for T-2, HT-2 and DAS, as well as the risk characterization and recommendations.

Safety evaluation of certain food contaminants: Prepared by the ninety-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Safety evaluation of certain food contaminants: Prepared by the ninety-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) PDF

Author: World Health Organization

Publisher: Food & Agriculture Org. [Author] [Author]

Published: 2024-05-30

Total Pages: 176

ISBN-13: 9251387605

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This volume contains a monograph prepared at the ninety-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually from 24 March–1 April 2022. [Author] The monograph addendum in this volume summarizes the data on a contaminant group (trichothecenes T-2 and HT-2 toxins) discussed at the ninety-third meeting. [Author] This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. [Author]

Evaluation of Certain Food Additives and Contaminants

Evaluation of Certain Food Additives and Contaminants PDF

Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting

Publisher: World Health Organization

Published: 2007-02-07

Total Pages: 104

ISBN-13: 9241209402

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This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.

Evaluation of certain food additives: ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives

Evaluation of certain food additives: ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives PDF

Author: World Health Organization

Publisher: World Health Organization

Published: 2024-04-08

Total Pages: 88

ISBN-13: 9240090029

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The Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 31 October–9 November 2023. The report represents JECFA evaluation of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive titanium dioxide. The report also summaries JECFA assessment of the dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids).

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