IPCS INCHEM Home

    ANNEX 1

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

    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, 1958; 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 Joint
         FAO/WHO Expert Committee on Food Additives).  FAO Nutrition
         Meetings Report Series, No. 17, 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
         the Joint FAO/WHO Expert Committee on Food Additives).  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 the Joint FAO/WHO Expert Committee on
         Food Additives).  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 Joint FAO/WHO Expert Committee on Food Additives). 
         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 Joint FAO/WHO Expert Committee
         on Food Additives).  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 Joint
         FAO/WHO Expert Committee on Food Additives).  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 Joint
         FAO/WHO Expert Committee on Food Additives).  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. 35B, 1966; WHO/Food Add/66.25.

    11.  Specifications for the identity and purity of food additives and
         their toxicological evaluation:  some anti-microbials,
         antioxidants, emulsifiers, stabilizers, flour-treatment agents,
         acids, and bases (Ninth report of the Joint FAO/WHO Expert
         Committee on Food Additives).  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-treatment agents, acids, and
         bases.  FAO Nutrition Meetings Report Series, No. 40A, B, C;
         WHO/Food Add/67.29.

    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 Joint FAO/WHO
         Expert Committee on Food Additives).  FAO Nutrition Meetings
         Report Series, No. 43, 1967; WHO Technical Report Series, No.
         373, 1967.

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

    15.  Toxicological evaluation of some flavouring 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 Joint FAO/WHO Expert Committee on Food Additives).  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 Joint FAO/WHO Expert Committee on Food
         Additives).  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 some 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 Joint FAO/WHO Expert Committee on Food
         Additives).  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 enzymes, modified starches,
         and certain other substances:  toxicological evaluations and
         specifications and a review of the technological efficacy of some
         antioxidants (Fifteenth report of the Joint FAO/WHO Expert

         Committee on Food Additives).  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 (Sixteeth report of the Joint FAO/WHO
         Expert Committee on Food Additives).  FAO Nutrition Meetings
         Report Series, No. 51, 1972; WHO Technical Report Series,
         No. 505, 1972.

    31.  Evaluation of mercury, lead, cadmium, and the food additives
         amaranth, diethylpyrocarbamate, 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 Joint FAO/WHO Expert Committee on Food Additives).  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
         Joint FAO/WHO Expert Committee on Food Additives).  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 codensates, and certain other substances
         (Nineteenth report of the Joint FAO/WHO Expert Committee on Food
         Additives).  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
         Joint FAO/WHO Expert Committee on Food Additives).  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. 1B, 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, 1981.

    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 evaluation of certain food additives and
         contaminants.  WHO Food Additives Series, No. 19, 1984.

    68.  Specifications for the identity and purity of certain food
         additives.  FAO Food and Nutrition Paper, No. 31/1, 1984.

    69.  Specifications for the identity and purity of certain food
         additives.  FAO Food and Nutrition Paper, No. 31/2, 1984.

    70.  Evaluation of certain food additives and contaminants
         (Twenty-ninth report of the Joint FAO/WHO Expert Committee on
         Food Additives).  WHO Technical Report Series, No. 733, 1986.

    71.  Specifications for the identity and purity of certain food
         additives.  FAO Food and Nutrition Paper, No. 34, 1986.

    72.  Toxicological evaluation of certain food additives and
         contaminants.  WHO Food Additives Series, No. 20. Cambridge
         University Press, 1987.

    73.  Evaluation of certain food additives and contaminants  (Thirtieth
         report of the Joint FAO/WHO Expert Committee on Food Additives). 
         WHO Technical Report Series, No. 751, 1987.

    74.  Toxicological evaluation of certain food additives and
         contaminants.  WHO Food Additives Series, No. 21.  Cambridge
         University Press, 1987.

    75.  Specifications for the identity and purity of certain food
         additives.  FAO Food and Nutrition Paper, No. 37, 1987.

    76.  Principles for the safety assessment of food additives and
         contaminants in food.  WHO Environmental Health Criteria, No. 70. 
         Geneva, World Health Organization, 1987.

    77.  Evaluation of certain food additives and contaminants  
         (Thirty-first report of the Joint FAO/WHO Expert Committee on
         Food Additives).  WHO Technical Report Series, No. 759, 1987.

    78.  Toxicological evaluation of certain food additives.  WHO Food
         Additives Series, No. 22.  Cambridge University Press, 1988.

    79.  Specifications for the identity and purity of certain food
         additives.  FAO Food and Nutrition Paper, No. 38, 1988.

    80.  Evaluation of certain veterinary drug residues in food
         (Thirty-second report of the Joint FAO/WHO Expert Committee on
         Food Additives).  WHO Technical Report Series, No. 763, 1988.

    81.  Toxicological evaluation of certain veterinary drug residues in
         food.  WHO Food Additives Series, No. 23.  Cambridge University
         Press, 1988.

    82.  Residues of some veterinary drugs in animals and foods.  FAO Food
         and Nutrition Paper, No. 4l, 1988.

    83.  Evaluation of certain food additives and contaminants 
         (Thirty-third report of the Joint FAO/WHO Expert Committee on
         Food Additives).  WHO Technical Report Series, No. 776, 1989.

    84.  Toxicological evaluation of certain food additives and
         contaminants.  WHO Food Additives Series, No. 24.  Cambridge
         University Press, 1989.

    85.  Specifications for the identity and purity of certain food
         additives.  FAO Food and Nutrition Paper, No. 38, in press.

    86.  Evaluation of certain veterinary drugs in food.  (Thirty-fourth
         report of the Joint FAO/WHO Expert Committee on Food Additives). 
         WHO Technical Reort Series, in press.

    87.  Toxicological evaluation of certain veterinary drug residues in
         food.  WHO Food Additives Series, No. 25, in press.

    88.  Residues of some veterinary drugs in animals and foods.  FAO Food
         and Nutrition Paper Series, in press.

    89.  Evaluation of certain food additives and contaminants. 
         (Thirty-fifth report of the Joint FAO/WHO Expert Committee on
         Food Additives).  WHO Technical Report Series, in press.





















    See Also:
       Toxicological Abbreviations