Technical Report Series articles from December 2002

Technical Report Series archives from December 2002

Introduction.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)(Brief Article)
December 1, 2002... The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Geneva from 4 to 13 June 2002. The meeting was opened by Mr D.G. Aitken, Chef de Cabinet, WHO, on behalf of the Directors-General of the Food and Agriculture Organization of...

General considerations.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)
December 1, 2002... As a result of the recommendations of the first Joint FAO/WHO Conference on Food Additives, held in September 1955 (2), there have been fifty-eight previous meetings of the Expert Committee (Annex 1). The present meeting was convened on the...

Specific food additives (other than flavouring agents).(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)
December 1, 2002... The Committee evaluated several food additives for the first time and re-evaluated others. The evaluations and specifications are summarized in Annex 2. Details of further toxicological studies and other information required for certain...

Flavouring agents.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)
December 1, 2002... 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents Six groups of flavouring agents were evaluated using the Procedure for the Safety Evaluation of Flavouring Agents as outlined in Figure 1...

Future work.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)
December 1, 2002... 1. The Committee concluded that it is not desirable to develop dual specifications, as has been done, for example, for chemicals that were evaluated both by the Procedure for the Safety Evaluation of Flavouring Agents and also as food...

Recommendations.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)(Brief Article)
December 1, 2002... In view of the large number of food additives and contaminants requiring evaluation or re-evaluation, the important role of the recommendations of the Committee in the development of international food standards and of regulations in many...

Acknowledgements.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)(John L. Herrman)(Brief Article)
December 1, 2002... This report of the Committee is dedicated to Dr John L. Herrman, who joined WHO as Joint Secretary of the Joint FAO/WHO Joint Committee on Food Additives in 1988. From his first meeting, the thirty-third, he demonstrated the unique management...

References.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)(Brief Article)(Bibliography)
December 1, 2002... (1.) Codex Alimentarius Commission. Report of the Third-fourth Session of the Codex Committee on Food Additives and Contaminants, The Hague, The Netherlands; 11-15 March 2002. Rome, Food and Agriculture Organization of the United Nations,...

Annex 1: reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)(Bibliography)
December 1, 2002... 1. General principles governing the use of food additives (First report of the Joint FAO/ WHO Expert Committee on Food Additives). FAO Nutrition Meetings Report Series, No. 15, 1957; WHO Technical Report Series, No. 129, 1957 (out of print)....

Annex 2: acceptable daily intakes, other recommendations and information on specifications.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)(Illustration)
December 1, 2002... Food additives evaluated toxicologically Food additive Specifications Acceptable daily intake (a) (ADI) and other toxicological ...

Annex 3: further information required or desired.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)
December 1, 2002... Mineral oils (low- and medium-viscosity), class II and class III Information on the relevance to humans of the response of Fischer 344 and Sprague-Dawley rats to these materials is required for evaluation in 2006. In order that the data...

Annex 4: summary of conclusions on flavouring agents with minimum assay values of 95% or less.(Evaluation of Certain Food Additives)(Joint FAO/WHO Expert Committee on Food Additives)(Illustration)
December 1, 2002... Summary of conclusions on flavouring agents with minimum assay values of 95% or less No. Flavouring agent Minimum assay Secondary components value (%) 42 Isoamyl formate ...