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,
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
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 some 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-eighth 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, 1986.
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 naturally
occurring toxicants (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
naturally occurring toxicants. 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,
1993.
105. Toxicological evaluation of certain veterinary drug
residues in food . WHO Food Additives Series, No. 31,
1993.
106. Residues of some veterinary drugs in animals and foods.
FAO Food and Nutrition Paper, No. 41/5, 1993.
107. Evaluation of certain food additives and contaminants
(Forty-first report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 837,
1993.
108. Toxicological evaluation of certain food additives and
contaminants . WHO Food Additives Series, No. 32, 1993.
109. Compendium of food additive specifications, addendum 2.
FAO Food and Nutrition Paper, No. 52, Add. 2, 1993.
110. Evaluation of certain veterinary drug residues in food
(Forty-second report of the Joint FAO/WHO Expert Committee
on Food Additives). WHO Technical Report Series, No. 851,
1995.
111. Toxicological evaluation of certain veterinary drug
residues in food . WHO Food Additives Series, No. 33,
1994.
112. Residues of some veterinary drugs in animals and foods.
FAO Food and Nutrition Paper, No. 41/6, 1994.
113. Evaluation of certain veterinary drug residues in food
(Forty-third report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, in
preparation.