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    INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY

    WORLD HEALTH ORGANIZATION



    TOXICOLOGICAL EVALUATION OF SOME
    FOOD COLOURS, EMULSIFIERS, STABILIZERS,
    ANTI-CAKING AGENTS AND CERTAIN
    OTHER SUBSTANCES



    FAO Nutrition Meetings Report Series 
    No. 46A WHO/FOOD ADD/70.36




    The content of this document is the result of the deliberations of the
    Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
    27 May - 4 June 19691





    Food and Agriculture Organization of the United Nations

    World Health Organization



                   
    1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
    Additives, FAO Nutrition Meetings Report Series, in press;
    Wld Hlth Org. techn.  Rep. Ser., in press.


    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, FAO Nutrition Meetings Report Series, 1956, No. 11:
         Wld hlth Org.,techn. Rep. Ser., 1956, 129

    2.   Procedures for the Testing of International Food Additives to
         Establish their Safety for Use: Second Report, FAO Nutrition
         Meetings Report Series, 1958, No. 17: Wld Hlth Org. techn.
         Rep. Ser., 1958, 144

    3.   Specifications for Identity and Purity of Food Additives
         (Antimicrobial Preservatives and Antioxidants): Third Report.
         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

    4.   Specifications for Identity and Purity of Food Additives (Food
         Colours): Fourth Report. 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

    5.   Evaluation of the Carcinogenic Hazards of Food Additives: Fifth
         Report, FAO Nutrition Meetings 1961, No. 29: Wld Hlth Org.
         techn. Rep. Ser., 1961, 220

    6.   Evaluation of the Toxicity of a Number of Antimicrobials and
         Antioxidants: Sixth Report, FAO Nutrition Meetings Report
         Series, 1962, No. 31: Wld Hlth Org. techn. Rep. Ser., 1962,
         228

    7.   Specifications for the Identity and purity of Food Additives and
         their Toxicological Evaluation: Emulsifiers, Stabilizers,
         Bleaching and Maturing Agents: Seventh Report, FAO Nutrition
         Meetings Report Series, 1964, No. 35: Wld Hlth Org. techn.
         Rep. Ser., 1964, 281

    8.   Specifications for the Identity and Purity of Food Additives and
         their Toxicological Evaluation: Food Colours and Some
         Antimicrobials and Antioxidants: Eighth Report, FAO Nutrition
         Meetings Report Series, 1965 No. 38: Wld Hlth Org. techn. 
         Rep. Ser., 1965, 309

    *9.  Specifications for Identity and Purity and Toxicological
         Evaluation of some Antimicrobials and Antioxidants, FAO
         Nutrition Meetings Report Series, 1961 No. 38A: WHO/FOOD
         ADD/24.65

    *10  Specifications for Identity and Purity and Toxicological
         Evaluation of some Food Colours, FAO Nutrition Meetings Report
         Series, 1966, No. 38B: 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, FAO Nutrition Meetings Report
         Series, 1966, No. 40: Wld Hlth Org. techn. Rep. Ser., 1966,
         339

    *12. Toxicological Evaluation of Some Antimicrobials, Antioxidants,
         Emulsifiers, Stabilizers, Flour-Treatment Agents, Acids and
         Bases, FAO Meetings Report Series, 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, FAO Nutrition
         Meetings Report Series, 1967, No. 43; Wld Health Org. techn.
         Rep. Ser., 1967, No. 43;

    14.  Specifications for the identity and Purity of Food Additives and
         their Toxicological Evaluation: Some Flavouring Substances and
         Non-Nutritive Sweetening Agents: Eleventh Report, FAO Nutrition
         Meetings Report Series, 1968, No. 44: Wld Hlth Org. techn.
         Rep. Ser., 1968, 383

    *15. Toxicological Evaluation of Some Flavouring Substances and
         Non-Nutritive Sweetening Agents. FAO Nutrition Meetings Report
         Series, 1968, No. 44A: WHO/Food Add/68.33

    16.  Specifications for the Identity and Purity of Food Additives:
         Some Antibiotics: Twelfth Report. FAO Nutrition Meetings Report
         Series, 1969, No. 45 : Wld Hlth Org. techn. Rep. Ser., 1969,
         430

    *17. Specifications for the Identity and Purity of Some Antibiotics
         and Methods of Analysis of their Residues in Food, FAO
         Nutrition Meetings Report Series, 1968, No. 45A, WHO/Food
         Add./69.34

    18.  Specifications for the Identity and Purity of Food Additives and
         their Toxicological Evaluation: Some Food Colours, Emulsifiers.
         Stabilizers. Anti-caking Agents and Certain Other Substances:
         Thirteenth Report, FAO Nutrition Meetings Report Series, in
         press: Wld Hlth Org. techn. Rep. Ser., in press

    19.  Toxicological Evaluation of Some Food Colours, Emulsifiers,
         Anti-caking Agents and Certain Other Substances: FAO Nutrition
         Meeting Report Series No. 46A, WHO/Food Add./70.36

    20.  Specifications for the Identity and Purity of Some Food Colours,
         Emulsifiers, Stabilizers, Anti-caking Agents and Certain other
         Substances, FAO Nutrition Meetings Report Series, No. 46B,
         WHO/Food Add./70.37






                   

    * These documents can be obtained on request from: Food Additives,
    World Health Organization, Avenue Appia, 1211 Geneva, Switzerland, or:
    Food Science and Technology Branch, Food and Agriculture Organization
    of the United Nations, Rome, Italy.

    





















    See Also:
       Toxicological Abbreviations