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Safety Evaluation of Certain Food Additives
Fifty-first Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
WHO Food Additives Series, No 42
  Out of print  
World Health Organization
ISBN-13    9789241660426 ISBN-10    9241660422
Order Number    12700042
Price    CHF    90.00 / US$    108.00 Developing countries:    CHF    63.00
English     1999        490   pages
Summary
Evaluates the design and findings of studies relevant to the safety assessment of selected food additives. The book, which is part of a long-running series prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), gives toxicologists, the food industry, and regulatory agencies a record of the scientific evidence considered when the Committee allocates or revises acceptable daily intakes and other endpoints.
Emphasis is placed on studies that relate specific exposure levels to specific toxic effects or guide the meaningful extrapolation of animal data to the human condition. Through its careful attention to questions of study design, methodology, and the validity of reported data, the book also demonstrates the strict safety standards used by JECFA in its efforts to protect consumers from any possible toxicological or pharmacological hazard linked to the use of food additives.
Separate toxicological monographs are presented for three flavouring agents (trans-anethole, furfural, and menthol), one food colour (riboflavin produced from genetically modified Bacillus subtilis), one preservative (sulfur dioxide/sulfites), one sweetening agent (stevioside), three thickening agents (carrageenan, processed Eucheuma seaweed, and sodium carboxymethyl cellulose, enzymatically hydrolyzed), and the miscellaneous substances g-cyclodextrin, glucono-d-lactone and the calcium, magnesium, potassium and sodium salts of gluconic acid, and polyglycitol syrups.
The second part of the report provides monographs on seven groups of related flavouring agents evaluated according to the Procedure for the Safety Evaluation of Flavouring Agents, and monographs summarizing the intake of five food additives (benzoates, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), sulfites, and tert-butylhydroquinone (TBHQ)).