FAO Nutrition Meetings
Report Series No. 48A
WHO/FOOD ADD/70.39
TOXICOLOGICAL EVALUATION OF SOME
EXTRACTION SOLVENTS AND CERTAIN
OTHER SUBSTANCES
The content of this document is the
result of the deliberations of the Joint
FAO/WHO Expert Committee on Food Additives
which met in Geneva, 24 June -2 July 19701
Food and Agriculture Organization of the United Nations
World Health Organization
1 Fourteenth 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, No. 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,
No. 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. 1.
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 Report Series, 1961, No. 29;
Wld Hlth Org. tech. Rep. Ser., 1961, No. 220
6. Evaluation of the Toxicity of a Number of Antimicrobials and Anti
oxidants: Sixth Report, FAO Nutrition Meetings Report Series, 1962.
No. 31; Wld Hlth Org. techn. Rep. Ser., 1962, No. 228
7. Specifications for the Identity and Purity of Food Additives and
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. No. 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 Rep. Ser., 1965, No. 309
*9. Specifications for Identity and Purity and Toxicological
Evaluation of some Antimicrobials and Antioxidants, FAO Nutrition
Meetings Report Series, 1965, 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, No, 339
*12. Toxicological Evaluation of Some Antimicrobials, Antioxidants,
Emulsifiers, Stabilizers, Flour-Treatment Agents, Acids and Bases,
FAO Nutrition Meetings Report Series, 40 A, 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 Hlth Org. Techn. Rep. Ser., 1967,
No. 373
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, No. 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 and Criteria for Identity and Purity of Some
Flavouring Substances and Non-nutritive Sweetening Agents, FAO
Nutrition Meetings Report Series, 1969, No. 44B; WHO/Food Add./69.31
17. Specifications for the Identity and Purity of Food Additives and
their Toxicological Evaluation: Some Antibiotics. Twelfth Report.
FAO Nutrition Meetings Report Series, 1969, No, 45;
Wld Hlth Org. techn. Rep. Ser., 1969, No. 430
*18. Specifications for the Identity and Purity of Some Antibiotics.
FAO Nutrition Meetings Report Series, 1969, No. 45A; 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. FAO Nutrition Meetings Report Series, 1970, No,
46; Wld Hlth Org. techn. Rep. Ser., 1970, No. 445
*20. Toxicological Evaluation of Some Food Colours, Emulsifiers,
Stabilizers, Anticaking Agents and Certain Other Substances.
FAO Nutrition Meetings Report Series, 1970, No. 46A; WHO/Food
Add/70.36
*21. Specifications for the Identity and Purity of some Food Colours,
Emulsifiers and Stabilizers, Anticaking Agents and Certain Other
Substances. FAO Nutrition Meetings Report Series, 1970, 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, 00100 Rome, Italy.