Evaluation of Certain Food Additives and Contaminants
Fifty-third Report of the Joint WHO/FAO Expert Committee on Food Additives
Technical Report Series, No 896
World Health Organization
ISBN-13    9789241208963 ISBN-10    9241208961
Order Number    11000896 Format    E-book collection (PDF)
Price    CHF    25.00 / US$    30.00 Developing countries:    CHF    17.50
English     2000        136   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 report has seven sections. The first, on general considerations, opens with an explanation of the committee's role in the risk analysis of food additives and contaminants. Particular attention is given to the scientific principles and procedures used by the committee when it allocates acceptable daily intakes to food additives and tolerable intakes to contaminants. Other methodological issues discussed include principles governing assessments of the intake of contaminants, principles governing the establishment and revision of specifications, and questions surrounding the labelling of foods that can elicit hypersensitivity reactions.
Section two 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 glazing agent (hydrogenated poly-1-decene), one sweetening agent (erythritol), one thickening agent (curdlan), one substance used in food fortification programmes (sodium iron EDTA), and two miscellaneous substances (g-cyclodextrin and sodium sulfate).
Using a recently adopted procedure, the third and most extensive section evaluates the safety of a large number of flavouring agents in two groups: 137 simple aliphatic and aromatic sulfides and thiols, and 47 aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups.
Section four responds to a request, from the Codex Committee on Food Labelling, for guidance concerning the need for labelling of products from foods or food ingredients known to cause allergy. The committee addressed the question of whether labelling of the food source was necessary for peanut oil and soya bean oil. No conclusions could be reached in view of deficiencies in the available data.
The remaining sections evaluate the toxicological data on three contaminants (lead, methylmercury, and zearalenone), assess the intake of four food additives (annatto extracts, canthaxanthin, erythrosine, and iron oxides), and establish specifications for selected food additives. The report of an ad hoc panel on food allergens is included as an annex.