TOXICOLOGICAL EVALUATION OF CERTAIN FOOD ADDITIVES
WHO FOOD ADDITIVES SERIES 10
The evaluations contained in this document were prepared by the
Joint FAO/WHO Expert Committee on Food Additives*
Rome, 21-29 April 1976
Food and Agriculture Organization of the United Nations
World Health Organization
*Twentieth Report of the Joint FAO/WHO Expert Committee on Food
Additives, Geneva, 1976, WHO Technical Report Series No. 599, FAO Food
and Nutrition Series No. 1.
Annex 1
REPORTS AND OTHER DOCUMENTS RESULTING FROM PREVIOUS MEETINGS OF
THE JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES
Documents marked with an asterisk may be obtained on request
from: Food Additives, World Health Organization, 1211 Geneva 27,
Switzerland, or Food Standards and Food Science Service, Food and
Agriculture Organization of the United Nations, 00100 Rome, Italy.
1. General principles governing the use of food additives. (First
report of the Expert Committee). 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 Expert
Committee). 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
(anti-microbial preservatives and antioxidants). (Third report of
the Expert Committee). 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 Expert Committee). 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 Expert Committee). 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 Expert Committee). FAO
Nutrition Meetings Report Series, No. 31, 1962; WHO Technical
Report Series, No. 228, 1962.
7. Specifications for the identity and purity of food additives
and their toxicological evaluation: emulsifiers, stabilizers,
bleaching and maturing agents. (Seventh report of the Expert
Committee). FAO Nutrition Meetings Report 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 Expert
Committee). FAO Nutrition Meetings Report 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.
*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 Expert Committee). FAO
Nutrition Meetings Report Series, No. 40, 1966; WHO Technical
Report Series, No. 339, 1966.
12. 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
Expert Committee). FAO Nutrition Meetings Report Series, No. 43,
1967; WHO Technical Report Series, No. 373, 1967.
*13. 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.
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
Expert Committee). FAO Nutrition Meetings Report 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 Expert Committee). FAO Nutrition Meetings Report
Series, No. 45, 1969; WHO Technical Report Series, No. 430,
1969.
*18. Specifications for the identity and purity of some antibiotics.
FAO Nutrition Meetings Report Series, No. 43A, 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 Expert Committee). FAO
Nutrition Meetings Report 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; 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,
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 Expert Committee). FAO
Nutrition Meetings Report 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 Expert Committee).
FAO Nutrition Meetings Report 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 Expert
Committee). FAO Nutrition Meetings Report Series, No. 51, 1972;
WHO Technical Report Series, No. 505, 1972, and corrigendum.
31. Evaluation of mercury, lead, cadmium and the food additives
amaranth, diethyl-pyrocarbonate 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 Expert Committee). FAO Nutrition
Meetings Report Series, No. 53, 1974; WHO Technical Report
Series, No. 539, 1974, and corrigendum.
33. Toxicological evaluation of certain food additives including
anticaking agents, antimicrobials, antioxidants, emulsifiers
and thickening agents. FAO Nutrition Meetings Report Series,
No. 53A; WHO Food Additives Series, No. 5, 1974.
34. Evaluation of certain food additives. (Eighteenth report of the
Expert Committee). FAO Nutrition Meetings Report Series, No. 54,
1974; WHO Technical Report Series, No. 557, 1974, and
corrigendum.
35. 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.
36. Specifications for the identity and purity of some food colours,
flavour enhancers, thickening agents and certain food
additives. FAO Nutrition Meetings Report Series, No. 54B, 1975;
WHO Food Additives Series, No. 7, 1975.
37. Evaluation of certain food additives: some food colours,
thickening agents, smoke condensates, and certain other
substances. (Nineteenth report of the Expert Committee). FAO
Nutrition Meetings Report Series, No. 55, 1975; WHO Technical
Report Series, No. 576, 1975.
38. Toxicological evaluation of some food colours, thickening
agents, and certain other substances. FAO Nutrition Meetings
Report Series, No. 55A; WHO Food Additives Series, No. 8, 1975.
Annex 2
MEMBERSHIP OF THE TWENTIETH JOINT FAO/WHO EXPERT COMMITTEE
ON FOOD ADDITIVES
Rome; 21-29 April 1976
Members invited by FAO*
Mr D. F. Dodgen, Director, Food Chemicals Codex, National Academy of
Sciences, Washington, DC, USA
Dr H. van den Dool, International Flavours and Fragrances (Nederland),
B.V., Hilversum, Netherlands
Dr S. W. Gunner, Head, Additives Unit, Bureau of Chemical Safety,
Ottawa, Canada
Mr A. W. Hubbard, Head, Food Science Division, Ministry of
Agriculture, Fisheries and Food, London, England (Vice-
Chairman)
Dr K. Kojima, Director, Laboratory for Medicinal Plants, National
Institute of Hygienic Sciences, Tokyo, Japan
Members invited by WHO
Dr H. C. Grice, Director, Bureau of Chemical Safety, Ottawa, Canada
(Rapporteur)
Professor M. Ingram, Meat Research Institute, Langford, England
Dr M. Nesterin, Assistant Director, Institute of Nutrition of the
Academy of Medical Sciences of the USSR, Moscow, USSR
Professor K. J. Netter, Department of Pharmacology, University of
Mainz, Federal Republic of Germany
Dr E. Poulsen, Director, National Food Institute, Institute of
Toxicology, Copenhagen, Denmark
Dr P. Shubik, Director, Eppley Institute for Research in Cancer,
University of Nebraska, Omaha, NE, USA (Chairman)
* Unable to attend: Dr G. W. Irving, jr, Research Associate,
Federation of American Societies for Experimental Biology,
Bethesda, MD, USA.
Observers invited by FAO
Dr R. L. Hall, International Union of Food Science and Technology,
c/o McCormick & Co., Hunt Valley, MD, USA
Dr G. F. Wilmink, Chairman, Codex Committee on Food Additives, c/o
Ministry of Agriculture and Fisheries, The Hague, Netherlands
Secretariat
Dr H. Blumenthal, Acting Director, Division of Toxicology, Bureau of
Foods, Food and Drug Administration, Washington, DC, USA
(WHO Temporary Adviser)
Dr A. P. de Groot, Head, Department of Biology and Toxicology, Central
Institute for Nutrition and Food Research, TNO, Zeist,
Netherlands (WHO Temporary Adviser)
Dr K. O. Herz, Food Policy and Nutrition Division, FAO, Rome, Italy
(Joint Secretary)
Dr L. G. Ladomery, Food Policy and Nutrition Division, FAO, Rome,
Italy
Dr F. C. Lu, Chief, Food Additives, WHO, Geneva, Switzerland
(Joint Secretary)
Dr R. K. Malik, Senior Officer, Food Control and Consumer Protection
Group, Food Policy and Nutrition Division, FAO, Rome, Italy
Dr N. Sharratt, Senior Medical Officer, Division of Environmental
Health and Chemical Hazards, Department of Health and Social
Security, London, England (WHO Temporary Adviser)
Professor R. Truhaut, Director, Toxicological Research Centre, René
Descartes University, Paris, France (WHO Temporary Adviser)
Dr G. Vettorazzi, Scientist, Food Additives, WHO, Geneva, Switzerland
See Also:
Toxicological Abbreviations