Evaluation of Certain Food Additives and Contaminants
Forty-ninth Report of the Joint WHO/FAO Expert Committee on Food Additives
Technical Report Series, No 884
World Health Organization
ISBN-13    9789241208840 ISBN-10    9241208848
Order Number    11000884 Format    E-book collection (PDF)
Price    CHF    20.00 / US$    24.00 Developing countries:    CHF    14.00
English     1999        104   pages
Table of contents
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Translation(s) available
Presents the conclusions of an expert committee commissioned to evaluate the safety for human consumption of selected food additives and contaminants and to establish acceptable daily intakes for these substances. The committee also establishes specifications for the identity and purity of food additives in order to make certain that the materials subjected to toxicological testing are adequately defined and correspond to the products in commerce.
The report has two parts. The first provides a general discussion of principles governing the toxicological evaluation of food additives and contaminants, the establishment and revision of specifications, and intake assessments of food additives. Methodological issues considered include the need to modify the recently adopted procedure for the safety evaluation of flavouring agents, the significance of identity and purity requirements used in the establishment and revision of specifications, procedures for establishing safety limits for arsenic, lead, and other heavy metals, and methods used to predict the dietary intake of food additives and contaminants.
The second and most extensive part provides succinct summaries of the toxicological data examined and factors considered when evaluating selected substances and allocating an acceptable daily intake. Evaluations are presented for one antioxidant (tert-butylhydroquinone), two emulsifiers (microcrystalline cellulose and sucrose esters of fatty acids and sucroglycerides), two enzyme preparations (a-acetolactate decarboxylase and maltogenic amylase), one flavouring agent (trans-anethole), one glazing agent (hydrogenated poly-1-decene), one sweetening agent (maltitol syrup), and the reduced calorie replacement for conventional fats and oils, salatrim. Using the recently adopted procedure for the safety evaluation of flavouring agents, allyl-2-furoate was evaluated together with over 200 agents in six structurally or metabolically related groups: saturated aliphatic acyclic linear primary alcohols, aldehydes and acids; saturated aliphatic acyclic branched-chain primary alcohols, aldehydes and acids; aliphatic lactones; esters of aliphatic acyclic primary alcohols with branched-chain aliphatic acyclic acids; esters of aliphatic acyclic primary alcohols with aliphatic linear saturated carboxylic acids; and esters derived from branched-chain terpenoid alcohols and aliphatic acyclic carboxylic acids. The evaluation concludes with an assessment of the potency and population risks associated with aflatoxin contamination in both individuals carrying hepatitis B virus and those free of the virus.