| Document Type
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BL
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| Record Number
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996915
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| Doc. No
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b751285
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| Main Entry
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Joint FAO/WHO Expert Committee on Food Additives., Meeting(67th :2006 :, Rome, Italy)
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| Title & Author
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Evaluation of certain food additives and contaminants : : sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives.
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| Publication Statement
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Geneva, Switzerland :: World Health Organization,, 2007.
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| Series Statement
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WHO technical report series,; no. 940
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| Page. NO
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1 online resource (ix, 92 pages) :: illustrations
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| ISBN
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9240683194
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: 9789240683198
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9241209402
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9789241209403
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| Bibliographies/Indexes
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Includes bibliographical references.
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| Contents
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1. Introduction -- 2. General considerations -- 3. Specific food additives -- 4. Contaminants -- 5. Future work -- 6. Recommendations -- Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Annex 2. Toxicological recommendations and information on specifications -- Annex 3. Further information required or desired -- Annex 4. Food categories and standard portion sizes to be used in the additional method for making estimates of dietary exposure for flavouring agents -- Annex 5. General Specifications and Considerations for Enzyme Preparations Used in Food Processing -- Annex 6. Table of functional classes, definitions and technological uses agreed by the Codex Committee on Food Additives and Contaminants at its Thirty-eighth Session.
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| Abstract
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The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury). Specifications for the following food additives w.
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| Subject
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Flavoring essences-- Analysis, Congresses.
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Flavoring essences-- Toxicology, Congresses.
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Food additives-- Analysis, Congresses.
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Food additives-- Toxicology, Congresses.
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Food contamination-- Analysis, Congresses.
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| Subject
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Food contamination-- Toxicology, Congresses.
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| Subject
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Flavoring Agents.
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Food Additives.
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Food Contamination.
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Risk Assessment.
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Flavoring essences-- Analysis.
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Flavoring essences-- Toxicology.
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Food additives-- Analysis.
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Food additives-- Toxicology.
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Food contamination-- Analysis.
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| Subject
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TECHNOLOGY ENGINEERING-- Food Science.
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| Dewey Classification
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664/.06
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| LC Classification
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TX553.A3J65 2006eb
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| NLM classification
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W2 MW6W97 no.940 2007
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| Added Entry
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Food and Agriculture Organization of the United Nations.
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World Health Organization.
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| Parallel Title
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Sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives
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