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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,
            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
            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 some 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-eighth 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, 1986.

    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, and corrigenda.

    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 the 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 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, Ref. 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 toxicants. WHO Food Additive
            Series, No. 30, 1993.

    103.     Compendium of food additive specifications: Addendum
             1. 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, 1993.

    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, No. 837, 1993.

    108.     Toxicological evaluation of certain food additives and
             contaminants. WHO Food Additives Series, No. 32,
            1993.

    109.     Compendium of food additive specifications, Addendum
             2. FAO Food and Nutrition Paper, No. 52, Add. 2,
            1993.

    110.     Evaluation of certain veterinary drug residues in
             food. (Forty-second report of the Joint FAO/WHO
            Expert Committee on Food Additives). WHO Technical
            Report Series, in preparation.

    111.     Toxicological evaluation of certain veterinary drug
             residues in food. WHO Food Additives Series, No. 33,
            1994.

    112.     Residues of some veterinary drugs in animals and
             foods. FAO Food and Nutrition Paper, No. 41/6, in
            preparation.





















    See Also:
       Toxicological Abbreviations