||Evaluation of certain food additives and contaminants : sixty-first report of the Joint FAO/WHO Expert Committee on Food Additives.
||Joint FAO/WHO Expert Committee on Food Additives. Meeting
|| World Health Organization,
Food additives--Toxicology--Congresses ;
Food contamination--Congresses ;
Flavoring Agents--toxicity ;
Food Additives--toxicity ;
Risk Assessment ;
Additifs alimentaires--toxicité--Actes de congrès ;
Additifs alimentaires--analyse--Actes de congrès ;
Contamination des aliments--Actes de congrès ;
Aromatisants--analyse--Actes de congrès ;
Flavoring Agents--toxicity--Congresses ;
Flavoring Agents--toxicity--Technical Report ;
Food Additives--toxicity--Congresses ;
Food Additives--toxicity--Technical Report ;
Food Contamination--Technical Report ;
Risk Assessment--Congresses ;
Risk Assessment--Technical Report ;
Additifs alimentaires--toxicitâe--Actes de congráes ;
Additifs alimentaires--analyse--Actes de congráes ;
Contamination des aliments--Actes de congráes ;
Aromatisants--analyse--Actes de congráes
||RA8.A25 2004 no.922
||x, 176 pages : illustrations.
||"The Joint FAO/WHO Expert Committee on Food Additives met in Rome from 10 to 19 June 2003"--Page 1. Includes bibliographical references (pages 175-176).
||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.
||Also available via the World Wide Web.
|Corporate Au Added Ent
||World Health Organization.
|Title Ser Add Ent
||World Health Organization technical report series ; 922.
|PUB Date Free Form
|Series Title Untraced
||WHO technical report series, 922
|Merged OCLC records
|OCLC Time Stamp
|OCLC Rec Leader
||06017cam 22007574a 45020