IPCS INCHEM Home

    ANNEX 1

    REPORTS AND OTHER DOCUMENTS RESULTING FROM PREVIOUS MEETINGS OF THE
    JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES

    1.   General principles governing the use of food additives. (First 
         report of the Expert Committee) FAO Nutrition Meetings Report
         Series, No. 15, 1957; WHO Technical Report Series, No. 129, 1957
         (out of print).

    2.   Procedures for the testing of intentional food additives to
         establish their safety for use. (Second report of the Expert
         Committee) FAO Nutrition Meetings Report Series, No. 18, 1958;
         WHO Technical Report Series, No. 144, 1958 (out of print).

    3.   Specifications for identity and purity of food additives
         (antimicrobial preservatives and antioxidants). (Third report
         of Expert Committee) These specifications were subsequently
         revised and published as Specifications for identity and purity
         of food additives, vol.I. Antimicrobial preservatives and
         antioxidants, Rome, Food and Agriculture Organization of the
         United Nations, 1962 (out of print).

    4.   Specifications for identity and purity of food additives (food
         colours) (Fourth report of Expert Committee) These
         specifications were subsequently revised and published as
         Specifications for identity and purity of food additives,
         vol.II. Food colours, Rome, Food and Agriculture Organization
         of the United Nations, 1963 (out of print).

    5.   Evaluation of the carcinogenic hazards of food additives.
         (Fifth report of the Expert Committee) FAO Nutrition Meetings
         Report Series, No. 29, 1961; WHO Technical Report Series, No.
         220, 1961 (out of print).

    6.   Evaluation of the toxicity of a number of antimicrobials and 
         antioxidants. (Sixth report of the Expert Committee) FAO
         Nutrition Meetings Report Series, No. 31, 1962; WHO Technical
         Report Series, No. 228, 1962 (out of print).

    7.   Specifications for the identity and purity of food additives
         and their toxicological evaluation: emulsifiers, stabilizers,
         bleaching and maturing agents. (Seventh report of the Expert
         Committee) FAO Nutrition Meetings Report Series, No. 35, 1964;
         WHO Technical Report Series, No. 281, 1964 (out of print).

    8.   Specifications for the identity and purity of food additives
         and their toxicological evaluation: food colours and some
         antimicrobials and antioxidants. (Eighth report of the Expert
         Committee) FAO Nutrition Meetings Report Series, No. 38, 1965;
         WHO Technical Report Series, No. 309, 1965 (out of print).

    9.   Specifications for identity and purity and toxicological
         evaluation of some antimicrobials and antioxidants. FAO
         Nutrition Meetings Report Series, No. 38A, 1965; WHO Food
         Add/24.65 (out of print).

    10.  Specifications for identity and purity and toxicological
         evaluation of food colours. FAO Nutrition Meetings Report
         Series, No. 38B, 1966, WHO Food Add/66.25.

    11.  Specifications for the identity and purity of food additives
         and their toxicological evaluation: some antimicrobials,
         antioxidants, emulsifiers, stabilizers, flour-treatment agents,
         acids, and bases. (Ninth report of the Expert Committee) FAO
         Nutrition Meetings Report Series, No. 40, 1966; WHO Technical
         Report Series, No. 339, 1966 (out of print).

    12.  Toxicological evaluation of some antimicrobials, antioxidants,
         emulsifiers, stabilizers, flour-treatement agents, acids, and
         bases. FAO Nutrition Meetings Report Series, No. 40A, B,C;
         WHO/Food Add/67.29, 1967.

    13.  Specifications for the identity and purity of food additives
         and their toxicological evaluation: some emulsifiers and
         stabilizers and certain other substances. (Tenth report of the
         Expert Committee) FAO Nutrition Meetings Report Series, No. 43,
         1967; WHO Technical Report Series, No. 363, 1967.

    14.  Specifications for the identity and purity of food additives
         and their toxicological evaluation: some flabouring substances
         and non-nutritive sweetening agents. (Eleventh report of the
         Expert Committee) FAO Nutrition Meetings Report Series, No. 44,
         1968; WHO Technical Report Series, No. 383, 1968.

    15.  Toxicological evaluation of some flabouring substances and non-
         nutritive sweetening agents. FAO Nutrition Meetings Report
         Series, No. 44A, 1968; WHO/Food Add/68.33.

    16.  Specifications and criteria for identity and purity of some
         flavouring substances and non-nutritive sweetening agents. FAO
         Nutrition Meetings Report Series, No. 44B, 1969; WHO/Food
         Add/69.31.

    17.  Specifications for the identity and purity of food additives
         and their toxicological evaluation: some antibiotics. (Twelfth
         report of the Expert Committee) FAO Nutrition Meetings Report
         Series, No. 45, 1969; WHO Technical Report Series, No. 430, 1969.

    18.  Specifications for the identity and purity of some antibiotics.
         FAO Nutrition Meetings Report Series, No. 45A, 1969; WHO/Food
         Add/69.34

    19.  Specifications for the identity and purity of food additives
         and their toxicological evaluation: some food colours,
         emulsifiers, stabilizers, anticaking agents, and certain other
         substances. (Thirteenth report of the Expert Committee) FAO
         Nutrition Meetings Report Series, No. 46, 1970; WHO Technical
         Report Series, No. 445, 1970.

    20.  Toxicological evaluation of some food colours, emulsifiers,
         stabilizers, anticaking agents, and certain other substances.
         FAO Nutrition Meetings Report Series, No. 46A, 1970; WHO/Food
         Add/70.36.

    21.  Specifications for the identity and purity of food colours,
         emulsifiers, stabilizers, anticaking agents, and certain other
         food additives. FAO Nutrition Meetings Report Series, No. 46B,
         1970; WHO/Food Add/70.37

    22.  Evaluation of food additives: specifications for the identity
         and purity of food additives and their toxicological
         evaluation: some extraction solvents and certain other
         substances; and a review of the technological efficacy of some
         antimicrobial agents.  (Fourteenth report of the Expert
         Committee) FAO Nutrition Meetings Report Series, No. 48, 1971;
         WHO Technical Report Series, No. 462, 1971.

    23.  Toxicological evaluation of some extraction solvents and
         certain other substances. FAO Nutrition Meetings Report Series,
         No. 48A, 1971; WHO/Food Add/70.39.

    24.  Specifications for the identity and purity of some extraction
         solvents and certain other substances. FAO Nutrition Meetings
         Report Series, No. 48B, 1971; WHO/Food Add/70.40.

    25.  A review of the technological efficacy of some antimicrobial
         agents. FAO Nutrition Meetings Report Series, No. 48C, 1971;
         WHO/Food Add/70.41.

    26.  Evaluation of food additives: some encymes, modified starches,
         and certain other substances: toxicological evaluations and
         specifications and a review of the technological efficacy of
         some antioxidants. (Fifteenth report of the Expert Committee)
         FAO Nutrition Meetings Report Series, No. 50, 1972; WHO Technical
         Report Series, No. 488, 1972.

    27.  Toxicological evaluation of some enzymes, modified starches,
         and certain other substances. FAO Nutrition Meetings Report
         Series, No. 50A, 1972; WHO Food Additives Series, No. 1, 1972.

    28.  Specifications for the identity and purity of some enzymes and
         certain other substances. FAO Nutrition Meetings Report Series,
         No. 50B, 1972; WHO Food Additives Series, No. 2, 1972.

    29.  A review of the technological efficacy of some antioxidants and
         synergists. FAO Nutrition Meetings Report Series, No. 50C,
         1972; WHO Food Additives Series, No. 3, 1972.

    30.  Evaluation of certain food additives and the contaminants
         mercury, lead, and cadmium. (Sixteenth report of the Expert
         Committee) FAO Nutrition Meetings Report Series, No. 51, 1972;
         WHO Technical Report Series, No. 505, 1972 and corrigendum.

    31.  Evaluation of mercury, lead, cadmium, and the food additives
         amaranth, diethylpyrocarbonate, and octyl gallate. FAO
         Nutrition Meetings Report Series, No. 51A, 1972; WHO Food
         Additives Series, No. 4, 1972.

    32.  Toxicological evaluation of certain food additives with a
         review of general principles and of specifications.
         (Seventeenth report of the Expert Committee) FAO Nutrition
         Meetings Report Series, No. 53, 1974; WHO Technical Report
         Series, No. 539, 1974 and corrigendum (out of print).

    33.  Toxicological evaluation of certain food additives including
         anticaking agents, antimicrobials, antioxidants, emulsifiers,
         and thickening agents. FAO Nutrition Meetings Report Series,
         No. 53A, 1974; WHO Food Additives Series, No. 5, 1974.

    34.  Specifications for identity and purity of thickening agents,
         anticaking agents, antimicrobials, antioxidants and
         emulsifiers. FAO Food and Nutrition Paper, No. 4. 1978.

    35.  Evaluation of certain food additives. (Eighteenth report of the
         Expert Committee) FAO Nutrition Meetings Report Series, No. 54,
         1974; WHO Technical Report Series, No. 557, 1974 and corrigendum.

    36.  Toxicological evaluation of some food colours, enzymes, flavour
         enhancers, thickening agents, and certain other food additives.
         FAO Nutrition Meetings Report Series, No. 54A, 1975; WHO Food
         Additives Series, No. 6, 1975.

    37.  Specifications for the identity and purity of some food
         colours, flavour enhancers, thickening agents and certain food
         additives. FAO Nutrition Meetings Report Series, No. 54B, 1975;
         WHO Food Additives Series, No. 7, 1975.

    38.  Evaluation of certain food additives: some food colours,
         thickening agents, smoke condensates, and certain other
         substances. (Nineteenth report of the Expert Committee) FAO
         Nutrition Meetings Report Series, No. 55, 1975; WHO Technical
         Report Series, No. 576, 1975.

    39.  Toxicological evaluation of some food colours, thickening
         agents and certain other substances. FAO Nutrition Meetings
         Report Series, No. 55A, 1975; WHO Food Additives Series, No. 8,
         1975.

    40.  Specifications for the identity and purity of certain food
         additives. FAO Nutrition Meetings Report Series, No. 55B, 1976;
         WHO Food Additives Series, No. 9, 1976.

    41.  Evaluation of certain food additives. (Twentieth report of the
         Expert Committee) FAO Food and Nutrition Series, No. 1, 1976; WHO
         Technical Report Series, No. 599, 1976.

    42.  Toxicological evaluation of certain food additives. WHO Food
         Additives Series, No. 10, 1976.

    43.  Specifications for the identity and purity of some food
         additives. FAO Food and Nutrition Series, No. lB, 1977; WHO Food
         Additives Series, No. 11, 1977.

    44.  Evaluation of certain food additives. (Twenty-first report of
         the Joint FAO/WHO Expert Committee on Food Additives) WHO
         Technical Report Series, No. 617, 1978.

    45.  Summary of toxicological data of certain food additives. WHO
         Food Additives Series, No. 12, 1977.

    46.  Specifications for identity and purity of some food additives,
         including antioxidants, food  colours, thickeners, and others.
         FAO Nutrition Meetings Report Series, No. 57, 1977.

    47.  Evaluation of certain food additives and contaminants. (Twenty
         second report of the Joint FAO/WHO Expert Committee on Food
         Additives) WHO Technical Report Series, No. 631, 1978.

    48.  Summary of toxicological data of certain food additives and
         contaminants. WHO Food Additives Series, No. 13, 1978.

    49.  Specifications for the identity and purity of certain food
         additives. FAO Food and Nutrition Paper, No. 7, 1978.

    50.  Evaluation of certain food additives. (Twenty-third report of
         the Joint FAO/WHO Expert Committee on Food Additives) WHO
         Technical Report Series, No. 648, 1980 and corrigenda.

    51.  Toxicological evaluation of certain food additives. WHO Food
         Additives Series, No. 14, 1980.

    52.  Specifications for identity and purity of food colours,
         flavouring agents, and other food additives. FAO Food and
         Nutrition Paper, No. 12, 1979.

    53.  Evaluation of certain food additives. (Twenty-fourth report of
         the Joint FAO/WHO Expert Committee on Food Additives) WHO
         Technical Report Series, No. 653, 1980.

    54.  Toxicological evaluation of certain food additives. WHO Food
         Additives Series, No. 15, 1980.

    55.  Specifications for identity and purity of food additives
         (sweetening agents, emulsifying agents, and other food
         additives). FAO Food and Nutrition Paper, No. 17, 1980.

    56.  Evaluation of certain food additives. (Twenty-fifth report of
         the Joint FAO/WHO Expert Committee on Food Additives) WHO
         Technical Report Series, No. 669, 1981.

    57.  Toxicological evaluation of certain food additives. WHO Food
         Additives Series, No. 16, 1982.

    58.  Specifications for identity and purity of food additives
         (carrier solvents, emulsifiers and stabilizers, enzyme
         preparations, flavouring agents, food colours, sweetening
         agents, and other food additives). FAO Food and Nutrition
         Paper, No. 19, 1981.

    59.  Evaluation of certain food additives and contaminants. (Twenty
         sixth report of the Joint FAO/WHO Expert Committee on Food
         Additives) WHO Technical Report Series, No. 683, 1982.

    60.  Toxicological evaluation of certain food additives. WHO Food
         Additives SEries, No. 17, 1982.

    61.  Specifications for the identity and purity of certain food
         additives. FAO Food and Nutrition Paper, No. 25, 1982.

    62.  Evaluation of certain food additives and contaminants. (Twenty-
         seventh report of the Joint FAO/WHO Expert Committee on Food
         Additives) WHO Technical Report Series, No. 696, 1983 and
         corrigenda.

    63.  Toxicological evaluation of certain food additives and
         contaminants. WHO Food Additives Series, No. 18, 1983.

    64.  Specifications for the identity and purity of certain food
         additives. FAO Food and Nutrition Paper, No. 28, 1983.

    65.  Guide to specifications - General notices, general methods,
         identification tests, test solutions and other reference
         materials. FAO Food and Nutrition Paper, No. 5 Rev. 1, 1983.

    66.  Evaluation of certain Food Additives and Contaminants (Twenty
         eighth report of the Joint FAO/WHO Expert Committee on Food
         Additives) WHO Technical Report Series, No. 710,.1984.

    67.  Toxicological evaluations of certain food additives and
         contaminants. WHO Food Additives Series, No. 19, 1985.
    





















    See Also:
       Toxicological Abbreviations