INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY
WORLD HEALTH ORGANIZATION
TOXICOLOGICAL EVALUATION OF SOME
FOOD COLOURS, EMULSIFIERS, STABILIZERS,
ANTI-CAKING AGENTS AND CERTAIN
OTHER SUBSTANCES
FAO Nutrition Meetings Report Series
No. 46A WHO/FOOD ADD/70.36
The content of this document is the result of the deliberations of the
Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
27 May - 4 June 19691
Food and Agriculture Organization of the United Nations
World Health Organization
1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, in press;
Wld Hlth Org. techn. Rep. Ser., in press.
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, 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, 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 1961, No. 29: Wld Hlth Org.
techn. Rep. Ser., 1961, 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,
228
7. Specifications for the Identity and purity of Food 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, 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, 309
*9. Specifications for Identity and Purity and Toxicological
Evaluation of some Antimicrobials and Antioxidants, FAO
Nutrition Meetings Report Series, 1961 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,
339
*12. Toxicological Evaluation of Some Antimicrobials, Antioxidants,
Emulsifiers, Stabilizers, Flour-Treatment Agents, Acids and
Bases, FAO Meetings Report Series, 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, FAO Nutrition
Meetings Report Series, 1967, No. 43; Wld Health Org. techn.
Rep. Ser., 1967, No. 43;
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, 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 for the Identity and Purity of Food Additives:
Some Antibiotics: Twelfth Report. FAO Nutrition Meetings Report
Series, 1969, No. 45 : Wld Hlth Org. techn. Rep. Ser., 1969,
430
*17. Specifications for the Identity and Purity of Some Antibiotics
and Methods of Analysis of their Residues in Food, FAO
Nutrition Meetings Report Series, 1968, No. 45A, WHO/Food
Add./69.34
18. Specifications for the Identity and Purity of Food Additives and
their Toxicological Evaluation: Some Food Colours, Emulsifiers.
Stabilizers. Anti-caking Agents and Certain Other Substances:
Thirteenth Report, FAO Nutrition Meetings Report Series, in
press: Wld Hlth Org. techn. Rep. Ser., in press
19. Toxicological Evaluation of Some Food Colours, Emulsifiers,
Anti-caking Agents and Certain Other Substances: FAO Nutrition
Meeting Report Series No. 46A, WHO/Food Add./70.36
20. Specifications for the Identity and Purity of Some Food Colours,
Emulsifiers, Stabilizers, Anti-caking Agents and Certain other
Substances, FAO Nutrition Meetings Report Series, No. 46B,
WHO/Food Add./70.37
* These documents can be obtained on request from: Food Additives,
World Health Organization, Avenue Appia, 1211 Geneva, Switzerland, or:
Food Science and Technology Branch, Food and Agriculture Organization
of the United Nations, Rome, Italy.
See Also:
Toxicological Abbreviations