WORLD HEALTH ORGANIZATION
WHO Food Additives Series 1972, No. 1
TOXICOLOGICAL EVALUATION OF SOME
ENZYMES, MODIFIED STARCHES AND
CERTAIN OTHER SUBSTANCES
The evaluations contained in this publication were prepared by the
Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
16-24 June 19711
World Health Organization
Geneva
1972
1 Fifteenth Report of the Joint FAO/WHO Expert Committee on Food
Additives, Wld Hlth Org. techn. Rep. Ser., 1972, No. 488; FAO
Nutrition Meetings Report Series, 1972, No. 50.
The monographs contained in the present volume are also issued by the
Food and Agriculture Organization of the United Nations, Rome, as FAO
Nutrition Meetings Report Series, No. 50A
(c) FAO and WHO 1972
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, No. 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, No.
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 Report Series, 1961, No. 29; Wld Hlth
Org. techn. Rep. Ser., 1961, No. 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, No. 228.
7. Specifications for the Identity and Purity of Fond 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, No. 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, No. 309.
*9. Specifications for Identity and Purity and Toxicological
Evaluation of some Antimicrobials and Antioxidants, FAO Nutrition
Meetings Report Series, 1965, 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, No. 339.
*12. Toxicological Evaluation of Some Antimicrobials, Antioxidants,
Emulsifiers, Stabilizers, Flour-treatment Agents, Acids and Bases, FAO
Nutrition Meetings Report Series, No. 40 A, 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 Hlth Org. techn. Rep. Ser., 1967, No.
373.
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, No. 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 and Criteria for Identity and Purity of Some
Flavouring Substances and Non-Nutritive Sweetening Agents. FAO
Nutrition Meetings Report Series, 1969, No. 44B; WHO/Food Add./69.31.
17. Specifications for the Identity and Purity of Food Additives and
their Toxicological Evaluation: Some Antibiotics. Twelfth Report. FAO
Nutrition Meetings Report Series, 1969, No. 45; Wld Hlth Org. techn.
Rep. Ser., 1969, No. 430.
*18. Specifications for the Identity and Purity of Some Antibiotics.
FAO Nutrition Meetings Report Series, 1969, No. 45A; 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. FAO Nutrition Meetings Report Series, 1970, No. 46;
Wld Hlth Org. techn. Rep. Ser., 1970, No. 445.
*20. Toxicological Evaluation of Some Food Colours, Emulsifiers,
Stabilizers, Anticaking Agents and Certain Other Substances.
FAO Nutrition Meetings Report Series, No. 46A; WHO/Food Add./70.36.
*21. Specifications for the Identity and Purity of some Food Colours,
Emulsifiers and Stabilizers, Anticaking Agents and Certain Other
Substances. FAO Nutrition Meetings Report Series, No. 46B; WHO/Food
Add-770.37.
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. FAO Nutrition Meetings Report Series, 1971, No. 48; Wld Hlth
Org. techn. Rep. Ser., 1971, No. 462.
*23. Toxicological Evaluation of Some Extraction Solvents and Certain
Other Substances. FAO Nutrition Meetings Report Series, 1971, No.
48A; WHO/Food Add.771.39.
*24. Specifications for the Identity and Purity of Some Extraction
Solvents and Certain Other Substances. FAO Nutrition Meetings Report
Series, 1971, No. 4813; WHO/Food Add/71.40.
*25. A Review of the Technological Efficacy of Some Antimicrobial
Agents. FAO Nutrition Meetings Report Series, 1971, No. 48C; WHO/Food
Add./71.41.
* These documents can be obtained on request from: Food Additives,
World Health Organization, 1211 Geneva 27, Switzerland, or: Food
Policy and Food Science Service, Food and Agriculture Organization of
the United Nations, 00100 Rome, Italy.
ANNEX 2
MEMBERSHIP OF THE FIFTEENTH JOINT FAO/WHO EXPERT COMMITTEE ON FOOD
ADDITIVES
Rome, 16-24 June 1971
Members invited by FAO
Dr T. Cayle, Director of Research, Wallerstein Company, New York,
N.Y., USA
Mr H. Cheftel, Chairman, Scientific Sub-Committee, Permanent
International Committee on Canned Foods, Paris, France
Dr H. Egan, Government Chemist, Department of Trade and Industry,
London, England (Vice-Chairman)
Dr K. Kojima, Chief, Food Chemistry Division, Ministry of Health and
Welfare, Tokyo, Japan
Mr H. P. Mollenhauer, Chief, International Food Section, Federal
Ministry of Youth, Family and Health, Bad Godesberg, Federal Republic
of Germany (Rapporteur)
Dr L. Schinetti, Director, Research Department, Società del Plasmon
S.p.A, Milan, Italy
Members invited by WHO*
Professor Bernard Blanc, Director, Swiss Federal Dairy Science
Institute, Liebefeld, Bern, Switzerland
Dr H. Blumenthal, Deputy Director, Division of Toxicology, Bureau of
Foods, Food and Drug Administration, Washington, D.C., USA
(Rapporteur)
Dr A. P. de Groot, Head, Department of Biology and Toxicology, Central
Institute for Nutrition and Food Research, TNO, Zeist, Netherlands
Professor M. J. Rand, Department of Pharmacology, University of
Melbourne, Victoria, Australia (Chairman)
Professor R. Truhaut, Director, Toxicological Research Centre, Faculty
of Pharmacy, University of Paris, France
* Unable to attend: Dr A. N. Zajcev, Head of the Laboratory for
Research on the Health Aspects of Food Additives, Institute of
Nutrition, Academy of Medical Sciences of the USSR, Moscow, USSR.
Observers (invited by FAO)
Miss O. Demine, European Community Commission, Brussels, Belgium
Mr D. F, Dodgen, Director, Food Chemicals Codex, National Academy of
Sciences, Washington, D.C., USA
Professor M. J. L. Dols, International Union of Nutritional Sciences,
Wassenaar, Netherlands
Dr H. Lange, Chairman, Food Chemistry Division, Society of German
Chemistry, Frankfurt am Main, Federal Republic of Germany
Dr R. Morf, Secretary-General, International Union of Pure and Applied
Chemistry, Zurich, Switzerland
Mr G. F. Wilmink, Chairman, Codex Committee on Food Additives, The
Hague, Netherlands
Secretariat
Dr C. Agthe, Chemical Carcinogenesis Unit, International Agency for
Research on Cancer, Lyon, France
Dr P. E. Berteau, Scientist, Food Additives, WHO, Geneva, Switzerland
Dr P. S. Elias, Principal Medical Officer, Toxicology, Department of
Health and Social Security, London, England (Consultant)
Professor F. V. Kosikowski, Professor of Food Science, Department of
Food Science, Cornell University, New York, USA (Consultant)
Dr L. G. Ladomery, Food Standards Officer, FAO/WHO Food Standards
Programme, FAO, Rome, Italy
Dr F. C. Lu, Chief, Food Additives, WHO, Geneva, Switzerland (Joint
Secretary)
Mr. R. K. Malik, Food Policy and Food Science Service, Nutrition
Division, FAO, Rome, Italy (Joint Secretary)
Dr F. D. Tollenaar, Foreign Projects Service, Organization for
Nutrition and Food Research, TNO, The Hague, Netherlands (Consultant)
See Also:
Toxicological Abbreviations