› › Safety Evaluation Of Certain Food Additives Prepared By The Eighty Seventh Meeting Of The Joint Fao Who Expert Committee Committee On Food Additives Jecfa

Safety Evaluation of Certain Contaminants in Food

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

Publisher : WHO Food Additives

Page : 0 pages

File Size : 41,28 MB

Release : 2011

Category : Medical

ISBN : 9789241660631

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Book Description

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 eighty-seventh meeting of the Joint FAO/WHO Expert Committee Committee on Food Additives (JECFA)

Author : World Health Organization

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

Page : 324 pages

File Size : 20,48 MB

Release : 2024-05-31

Category : Science

ISBN : 9251322368

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Book Description

This volume contains monographs prepared at the eighty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Rome, Italy, from 4 to 13 June 2019. [Author] The toxicological and dietary exposure monographs in this volume summarize the safety and/or dietary exposure data on specific food additives: black carrot extract, Brilliant Black PN, carotenoids (provitamin A), gellan gum, potassium polyaspartate and rosemary extract. [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]





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

Author : World Health Organization

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

Page : 334 pages

File Size : 48,54 MB

Release : 2024-05-30

Category : Science

ISBN : 9251388032

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Book Description

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]



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

Author : World Health Organization

Publisher : Food & Agriculture Org.

Page : 192 pages

File Size : 31,25 MB

Release : 2023-10-04

Category : Nature

ISBN : 9251377588

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Book Description

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

Author : World Health Organization

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

Page : 176 pages

File Size : 47,56 MB

Release : 2024-05-30

Category : Technology & Engineering

ISBN : 9251387605

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Book Description

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]



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

Author : World Health Organization

Publisher : Food & Agriculture Org.

Page : 152 pages

File Size : 46,57 MB

Release : 2023-06-23

Category : Medical

ISBN : 9251362157

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Book Description

The monographs contained in this volume were prepared at the ninety-second 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 virtually from 7–18 June 2021. These monographs summarize the data on specific food additives reviewed by the Committee.



Evaluation of Certain Food Additives

Author : World Health Organization

Publisher : World Health Organization

Page : 170 pages

File Size : 46,7 MB

Release : 2019-02-20

Category : Business & Economics

ISBN : 9241210230

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Book Description

This report represents the conclusions of a Joint FAO/WHO Expert Committee (JECFA) convened to evaluate the safety of various food additives including flavouring agents with a view to concluding on safety concerns and to prepare specifications for the identity and purity of the food additives. The first part of the report includes updates on the work of the Codex Committee on Food Additives (CCFA) since the eighty-fourth meeting of JECFA and on activities relevant to JECFA with regard to the Environmental Health Criteria 240: Principles and methods for the risk assessment of chemicals in food (EHC 240). Following is a summary of the Committee s evaluations of technical toxicological and dietary exposure data for eight food additives other than flavouring agents - anionic methacrylate copolymer; basic methacrylate copolymer; erythrosine; indigotine; lutein and lutein esters from Tagetes erecta and zeaxanthin (synthetic); neutral methacrylate copolymer; sorbitol syrup; and spirulina extract - and eight groups of flavouring agents - alicyclic primary alcohols aldehydes acids and related esters; carvone and structurally related substances; furan-substituted aliphatic hydrocarbons alcohols aldehydes ketones carboxylic acids and related esters sulfides disulfides and ethers; linear and branched-chain aliphatic unsaturated unconjugated alcohols aldehydes acids and related esters; maltol and related substances; menthol and structurally related substances; miscellaneous nitrogen-containing substances; and saturated aliphatic acyclic branched-chain primary alcohols aldehydes and acids. Specifications and analytical methods were revised for the following food additives other than flavouring agents: cassia gum; citric and fatty acid esters of glycerol (CITREM); glycerol ester of wood rosin (GEWR); and modified starches. Annexed to the report are tables summarizing the Committee s recommendations for dietary exposures to all of the food additives as well as toxicological information dietary exposures and information on specifications.