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    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, 1991.

    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.

    95.   Toxicological evaluation of certain food additives and
          contaminants.  WHO Food Additives Series, No. 28, 1991.

    96.   Compendium of food additive specifications (Joint FAO/WHO
          Expert Committee on Food Additives (JECFA)).  Combined
          specifications from 1st through 37th meetings, 1956-1990. 
          FAO, 1992 (2 volumes).

    97.   Evaluation of certain veterinary drug residues in food.
          (Thirty-eighth report of the Joint FAO/WHO Expert Committee on
          Food Additives).  WHO Technical Report Series, No. 815, 1991.

    98.   Toxicological evaluation of certain veterinary drug residues
          in food.  WHO Food Additives Series, No. 29, 1991.

    99.   Residues of some veterinary drugs in animals and foods.  FAO
          Food and Nutrition Paper, No. 41/4, 1991.

    100.  Guide to specifications - General notices, general analytical
          techniques, identification tests, test solutions, and other
          reference materials.  FAO Food and Nutrition Paper, No. 5,
          Rev. 2, 1991.

    101.  Evaluation of certain food additives and naturally occurring
          toxicants. (Thirty-ninth report of the Joint FAO/WHO Expert
          Committee on Food Additives).  WHO Technical Report Series,
          No. 828, 1992.

    102.  Toxicological evaluation of certain food additives and
          naturally occurring contaminants.  WHO Food Additives Series,
          No. 30, 1993.

    103.  Compendium of food additive specifications, Addendum 1 (Joint
          FAO/WHO Expert Committee on Food Additives (JECFA)).  FAO Food
          and Nutrition Paper, No. 52, 1992.

    104.  Evaluation of certain veterinary drug residues in food.
          (Fortieth report of the Joint FAO/WHO Expert Committee on Food
          Additives).  WHO Technical Report Series, No. 832, 1992.

    105.  Toxicological evaluation of certain veterinary drug residues
          in food.  WHO Food Additives Series, No. 31, 1993.

    106.  Residues of some veterinary drugs in animals and foods.  FAO
          Food and Nutrition Paper, No. 41/5, 1993.

    107.  Evaluation of certain food additives and contaminants
          (Forty-first report of the Joint FAO/WHO Expert Committee on
          Food Additives).  WHO Technical Report Series, in preparation.





















    See Also:
       Toxicological Abbreviations