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.
See Also: Toxicological Abbreviations