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, 1958; 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 certain 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-eight 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, 1987.
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
contaminants (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 contaminants.
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, in preparation.