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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, No. 851, 1995.

    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, 1994.

    113.   Evaluation of certain veterinary drug residues in food
           (Forty-third report of the Joint FAO/WHO Expert Committee on
           Food Additives). WHO Technical Report Series, No. 855, 1995,
           and corrigendum.

    114.   Toxicological evaluation of certain veterinary drug residues in
           food. WHO Food Additives Series, No. 34, 1995.

    115.   Residues of some veterinary drugs in animals and foods. FAO
           Food and Nutrition Paper, No. 41/7, 1995.

    116.   Evaluation of certain food additives and contaminants
           (Forty-fourth report of the Joint FAO/WHO Expert Committee on
           Food Additives). WHO Technical Report Series, No. 859, 1995.

    117.   Toxicological evaluation of certain food additives and
           contaminants. WHO Food Additives Series, No. 35, 1996.

    118.   Compendium of food additive specifications: Addendum 3. FAO
           Food and Nutrition Paper, No. 52, Add. 3, 1995.

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

    120.   Toxicological evaluation of certain veterinary drug residues in
           food. WHO Food Additives Series, No. 36, 1996.

    121.   Residues of some veterinary drugs in animals and foods. FAO
           Food and Nutrition Paper, No. 41/8, 1996.

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





















    See Also:
       Toxicological Abbreviations