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 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 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 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 Joint FAO/WHO Expert Committee on Food Additives). 
              FAO Nutrition Meetings 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 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 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
              Series, No. 45, 1969; WHO Technical Report Series, No.
              430, 1969.

         18.   Specifications for the identity and purity of some
               antibiotics.  FAO Nutrition Meetings 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 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 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 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
              Joint FAO/WHO Expert Committee on Food Additives).  FAO
              Nutrition Meetings Series, No. 51, 1972; WHO Technical
              Report Series, No. 505, 1972, and corrigendum.

         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 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 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, 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 Joint FAO/WHO
              Expert Committee on Food Additives).  FAO Nutrition
              Meetings 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 Meetings 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 antioxidant, 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-eight report of the Joint FAO/WHO Expert Committee
              on Food Additives).  WHO Technical Report Series, No. 710,
              1984, and corrigendum.

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

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

         69.   Specifications for the identity and purity of 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, and corrigendum.

         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 and corrigendum.

         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. 41, 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.   Evaluation of certain veterinary drug residues in food
              (Thirty-fourth report of the Joint FAO/WHO Expert
              Committee on Food Additives).  WHO Technical Report
              Series, No. 788, 1989.

         86.   Toxicological evaluation of certain veterinary drug
               residues in food.  WHO Food Additives Series, No. 25,
              1990.

         87.   Residues of some veterinary drugs in animals and foods. 
              FAO Food and Nutrition Paper, No. 41/2, 1990.

         88.   Evaluation of certain food additives and contaminants
              (Thirty-fifth report of the Joint FAO/WHO Expert Committee
              on Food Additives).  WHO Technical Report Series, No. 789,
              1990, and corrigenda.

         89.   Toxicological evaluation of certain food additives and
               contaminants.  WHO Food Additives Series, No. 26, 1990.

         90.   Specifications for identity and purity of certain food
               additives.  FAO Food and Nutrition Paper, No. 49, 1990.

         91.   Evaluation of certain veterinary drug residues in food
              (Thirty-sixth report of the Joint FAO/WHO Expert Committee
              on Food Additives).  WHO Technical Report Series, No. 799,
              1990.

         92.   Toxicological evaluation of certain veterinary drug
               residues in food.  WHO Food Additives Series, No. 27,
              1991.

         93.   Residues of some veterinary drugs in animals and foods. 
              FAO Food and Nutrition Paper, No. 41/3, in press.

         94.   Evaluation of certain food additives and contaminants
               (Thirty-seventh report of the Joint FAO/WHO Expert
               Committee on Food Additives).  WHO Technical Report
              Series, No. 806, 1991.





















    See Also:
       Toxicological Abbreviations