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 (out of print). The full text is available electronically at www.who.int/pcs.

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, No. 855, 1995, and corrigendum.

114.

Toxicological evaluation of certain veterinary drug residues in food. WHO Food Additives Series, No. 34, 1995.

115.

Residues of some veterinary drugs in animals and foods. FAO Food and Nutrition Paper, No. 41/7, 1995.

116.

Evaluation of certain food additives and contaminants (Forty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 859, 1995.

117.

Toxicological evaluation of certain food additives and contaminants. WHO Food Additives Series, No. 35, 1996.

118.

Compendium of food additive specifications: Addendum 3. FAO Food and Nutrition Paper, No. 52, Add. 3, 1995.

119.

Evaluation of certain veterinary drug residues in food (Forty-fifth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 864, 1996.

120.

Toxicological evaluation of certain veterinary drug residues in food. WHO Food Additives Series, No. 36, 1996.

121.

Residues of some veterinary drugs in animals and foods. FAO Food and Nutrition Paper, No. 41/8, 1996.

122.

Evaluation of certain food additives and contaminants (Forty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 868, 1997.

123.

Toxicological evaluation of certain food additives. WHO Food Additives Series, No. 37, 1996.

124.

Compendium of food additive specifications, addendum 4. FAO Food and Nutrition Paper, No. 52, Add. 4, 1996.

125.

Evaluation of certain veterinary drug residues in food (Forty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 876, 1998.

126.

Toxicological evaluation of certain veterinary drug residues in food. WHO Food Additives Series, No. 38, 1996.

127.

Residues of some veterinary drugs in animals and foods. FAO Food and Nutrition Paper, No. 41/9, 1997.

128.

Evaluation of certain veterinary drug residues in food (Forty-eighth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 879, 1998.

129.

Toxicological evaluation of certain veterinary drug residues in food. WHO Food Additives Series, No. 39, 1997.

130.

Residues of some veterinary drugs in animals and foods. FAO Food and Nutrition Paper, No. 41/10, 1998.

131.

Evaluation of certain food additives and contaminants (Forty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 884, 1999.

132.

Safety evaluation of certain food additives and contaminants. WHO Food Additives Series, No. 40, 1998.

133.

Compendium of food additive specifications: Addendum 5. FAO Food and Nutrition Paper, No. 52, Add. 5, 1997.

134.

Evaluation of certain veterinary drug residues in food (Fiftieth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 888, 1999.

135.

Toxicological evaluation of certain veterinary drug residues in food. WHO Food Additives Series, No. 41, 1998.

136.

Residues of some veterinary drugs in animals and foods. FAO Food and Nutrition Paper, No. 41/11, 1999.

137.

Evaluation of certain food additives (Fifty-first report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 891, 2000.

138.

Safety evaluation of certain food additives. WHO Food Additives Series, No. 42, 1999.

139.

Compendium of food additive specifications, addendum 6. FAO Food and Nutrition Paper, No. 52, Add. 6, 1998.

140.

Evaluation of certain veterinary drug residues in food (Fifty-second report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 893, 2000.

141.

Toxicological evaluation of certain veterinary drug residues in food. WHO Food Additives Series, No. 43, 2000

142.

Residues of some veterinary drugs in animals and foods. FAO Food and Nutrition Paper, No. 41/12, 2000.

143.

Evaluation of certain food additives and contaminants (Fifty-third report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 896, 2000.

144.

Safety evaluation of certain food additives and contaminants. WHO Food Additives Series, No. 44, 2000.

145.

Compendium of food additives specifications, addendum 7. FAO Food and Nutrition Paper, No. 52, Add. 7, 1999.

146.

Evaluation of certain veterinary drug residues in food (Fifty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 900, 2001.

147.

Toxicological evaluation of certain veterinary drug residues in food. WHO Food Additives Series, No. 45, 2000.

148.

Residues of some veterinary drugs in animals and foods. FAO Food and Nutrition Paper, No. 41/13, 2000.

149.

Evaluation of certain food additives and contaminants (Fifty-fifth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 901, 2001.

150.

Safety evaluation of certain food additives and contaminants. WHO Food Additives Series, No. 46, 2001.

151.

Compendium of food additives specifications, addendum 8. FAO Food and Nutrition Paper, No. 52, Add. 8, 2000.

152.

Evaluation of certain mycotoxins in food (Fifty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, in press.