Introduction -- General considerations. Modification of the agenda. Principles governing the toxicological evaluation of compounds on the agenda. Chemical and technical assessments of food additives. Safety evaluation of flavouring agents. Joint FAO/WHO project to update the Principles and methods for the risk assessment of chemicals in food. Provision of scientific advice by FAO and WHO. Food additive specifications. Compendium of food additive specifications and guide to specifications. Residual solvents. Specifications of purity for flavouring agents. Intake assessment of food additives. Use of proposed maximum limits in the intake assessment of food additives. Consideration of the Guidelines -- Specific food additives (other than flavouring agents). Safety evaluations. [Alpha]-amylase from Bacillus licheniformis containing a genetically engineered [alpha]-amylase gene from B. licheniformis. Annatto extracts. Curcumin. Diacetyltartaric and fatty acid esters of glycerol. D-Tagatose. Laccase from Myceliophthora thermophila expressed in Aspergillus oryzae. Mixed xylanase, [beta]-glucanase enzyme preparation, produced by a strain of Humicola insolens. Neotame. Polyvinyl alcohol. Quillaia extracts. Xylanase from Thermomyces lanuginosus expressed in Fusarium venenatum -- Revision of specifications. [beta]-carotene from Blakeslea trispora. Magnesium silicate (synthetic). -- Monomagnesium phosphate and trisodium diphosphate. Natamycin. Sucrose esters of fatty acids. Talc -- Revision of limits for metals in food additives. Flavouring agents. Flavouring agents evaluated by the Procedure for the safety evaluation of flavouring agents. Alicyclic, alicyclic-fused and aromatic-fused ring lactones. Aliphatic, alicyclic, linear, [alpha], [beta]-unsaturated, di- and trienals and related alcohols, acids and esters. Aliphatic branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters. Aliphatic and aromatic ethers. Hydroxypropenylbenzenes. Linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters: additional compounds -- Revision of certain specifications for purity of flavouring agents. Specifications for flavouring agents evaluated for the first time at the sixty-first meeting. Revision of existing specifications for flavouring agents -- Nutritional source of iron. Ferrous glycinate (processed with citric acid) -- Disinfectant for drinking-water. Sodium dichloroisocyanurate -- Contaminants. Cadmium. Methylmercury -- Future work -- Recommendations -- Acknowledgements -- References -- Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Acceptable daily intakes, other toxicological information and information on specifications -- Further information required or desired -- Summary of the safety evaluation of secondary components for flavouring agents with minimum assay values of 95% or less.