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]

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 Contaminants in Food

Safety Evaluation of Certain Contaminants in Food PDF

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

Publisher: WHO Food Additives

Published: 2011

Total Pages: 0

ISBN-13: 9789241660631

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The detailed monographs in this volume summarize the technical, analytical, dietary exposure and toxicological data on a number of contaminants in food: acrylamide, arsenic, deoxydivalenol, furan, mercury and perchlorate. 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.

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

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

Author: World Health Organization

Publisher: Food & Agriculture Org.

Published: 2023-10-04

Total Pages: 192

ISBN-13: 9251377588

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This volume contains monographs prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually during 6–17 and 22 June 2022. The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives: α-amlyase (JECFA95-1 and JECFA95-2) from Geobacillus stearothermophilus expressed in Bacillus licheniformis; α-amlyase (JECFA95-3) from Rhizomucor pusillus expressed in Aspergillus niger; amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger; asparaginase (JECFA95-5) from Pyrococcus furiosus expressed in Bacillus subtilis; β-amylase (JECFA95-6) from Bacillus flexus expressed in Bacillus licheniformis; lipase (JECFA95-7) from Thermomyces lanuginosus and Fusarium oxysporum expressed in Aspergillus oryzaei; and xylanase (JECFA95-9) from Bacillus licheniformis expressed in Bacillus licheniformis. An addendum summarizes the safety and dietary exposure data on a group of related flavouring agents (alicyclic ketones, secondary alcohols and related esters). 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, those involved in the control of contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.

Safety Evaluation of Certain Food Additives

Safety Evaluation of Certain Food Additives PDF

Author: World Health Organization

Publisher: World Health Organization

Published: 2015-07-21

Total Pages: 377

ISBN-13: 9241660708

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This volume contains monographs prepared at the seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 17 to 26 June 2014. The toxicological monographs in this volume summarize the safety data on six food additives. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. 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.

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

Safety evaluation of certain food additives: Prepared by the ninety-sixth 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: 334

ISBN-13: 9251388032

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The monographs contained in this volume were prepared at the ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at WHO headquarters in Geneva, Switzerland, on 27 June–6 July 2023. [Author] These monographs summarize the data on specific food additives, including flavouring agents, reviewed by the Committee. [Author]

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