ANNEX I
REPORTS AND OTHER DOCUMENTS RESULTING FROM PREVIOUS MEETINGS ON THE
JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES
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
(antimicrobial 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 (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 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
anti-microbials 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 (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 (out of print).
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 (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,
1967; 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
Expert Committee). FAO Nutrition Meetings Report 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
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. Specification 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, 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 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.
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 otter substances. FAO Nutrition Meetings Report Series,
No. 50B, 1972; WHO Food Additives Series, No. 2, 1972 (out of
print).
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, diethylpyrocarbonate, 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. 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
Expert Committee). FAO Nutrition Meetings Report Series, No. 54,
1974; WHO Technical Report Series, No. 557, 1974, and corrigendum
(out of print).
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, flavour 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 Expert Committee). FAO
Nutrition Meetings Report 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; 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
Expert Committee). FAO Food and Nutrition 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 certain 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 antioxidants, 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.
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, 1981.
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, 1982.
58. Specifications for identity and purity of food additives
(carrier solvents; emulsifiers and stabilizers; enzyme
preparations; flavourings 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 identity and purity of food additives
(buffering agents; salts, emulsifiers; thickening agents,
stabilizers; flavourings agents, food colours; sweetening
agents, and miscellaneous 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.
63. Toxicological evaluation of certain food additives and food
contaminants. WHO Food Additives Series, No. 18, 1983.
64. Specifications for identity and purity of food additives
(buffering agents, salts, emulsifiers, stabilizers, thickening
agents, extraction solvents, flavouring, agents, sweetening
agents and miscellaneous food additives). FAO Food and
Nutrition Paper, No. 28, 1983.
65. Guide to specifications (general notices, general methods,
identification tests, test solutions, other relevant materials)
FAO Food and Nutrition Paper No. 5, 1983.