Download or read book Safety evaluation of certain food additives Prepared by the ninety sixth meeting of the Joint FAO WHO Expert Committee on Food Additives JECFA written by World Health Organization and published by Food & Agriculture Org. [Author] [Author]. This book was released on 2024-05-30 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: The monographs contained in this volume were prepared at the ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at WHO headquarters in Geneva, Switzerland, on 27 June–6 July 2023. [Author] These monographs summarize the data on specific food additives, including flavouring agents, reviewed by the Committee. [Author]
Download or read book Evaluation of certain food additives ninety sixth report of the Joint FAO WHO Expert Committee on Food Additives written by World Health Organization and published by World Health Organization. This book was released on 2024-03-14 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), Geneva, 27 June to 6 July 2023. The report represents JECFA evaluations of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive aspartame. The report also summaries JECFA assessment of the dietary exposure to two groups of flavouring agents (esters of aliphatic acyclic primary alcohols with branched-chain aliphatic acyclic acids and hydroxy- and alkoxy-substituted benzyl derivatives) and the revised specifications for eight flavouring agents.
Download or read book Safety evaluation of certain food additives written by World Health Organization and published by World Health Organization. This book was released on 2022-05-26 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Safety evaluation of certain food additives written by World Health Organization and published by World Health Organization. This book was released on 2023-10-02 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Safety Evaluation of Certain Food Additives written by World Health Organization and published by World Health Organization. This book was released on 2015-07-21 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 17 to 26 June 2014. The toxicological monographs in this volume summarize the safety data on six food additives. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food government and food regulatory officers industrial testing laboratories toxicological laboratories and universities.
Download or read book Safety evaluation of certain food additives Prepared by the ninety fifth meeting of the Joint FAO WHO Expert Committee on Food Additives JECFA written by World Health Organization and published by Food & Agriculture Org.. This book was released on 2023-10-04 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually during 6–17 and 22 June 2022. The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives: α-amlyase (JECFA95-1 and JECFA95-2) from Geobacillus stearothermophilus expressed in Bacillus licheniformis; α-amlyase (JECFA95-3) from Rhizomucor pusillus expressed in Aspergillus niger; amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger; asparaginase (JECFA95-5) from Pyrococcus furiosus expressed in Bacillus subtilis; β-amylase (JECFA95-6) from Bacillus flexus expressed in Bacillus licheniformis; lipase (JECFA95-7) from Thermomyces lanuginosus and Fusarium oxysporum expressed in Aspergillus oryzaei; and xylanase (JECFA95-9) from Bacillus licheniformis expressed in Bacillus licheniformis. An addendum summarizes the safety and dietary exposure data on a group of related flavouring agents (alicyclic ketones, secondary alcohols and related esters). This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs, those involved in the control of contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.
Download or read book Safety evaluation of certain food additives Prepared by the ninety second meeting of the Joint FAO WHO Expert Committee on Food Additives JECFA written by World Health Organization and published by Food & Agriculture Org.. This book was released on 2023-06-23 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: The monographs contained in this volume were prepared at the ninety-second meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met virtually from 7–18 June 2021. These monographs summarize the data on specific food additives reviewed by the Committee.
Download or read book Evaluation of Certain Food Additives written by World Health Organization and published by World Health Organization. This book was released on 2019-02-20 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report represents the conclusions of a Joint FAO/WHO Expert Committee (JECFA) convened to evaluate the safety of various food additives including flavouring agents with a view to concluding on safety concerns and to prepare specifications for the identity and purity of the food additives. The first part of the report includes updates on the work of the Codex Committee on Food Additives (CCFA) since the eighty-fourth meeting of JECFA and on activities relevant to JECFA with regard to the Environmental Health Criteria 240: Principles and methods for the risk assessment of chemicals in food (EHC 240). Following is a summary of the Committee s evaluations of technical toxicological and dietary exposure data for eight food additives other than flavouring agents - anionic methacrylate copolymer; basic methacrylate copolymer; erythrosine; indigotine; lutein and lutein esters from Tagetes erecta and zeaxanthin (synthetic); neutral methacrylate copolymer; sorbitol syrup; and spirulina extract - and eight groups of flavouring agents - alicyclic primary alcohols aldehydes acids and related esters; carvone and structurally related substances; furan-substituted aliphatic hydrocarbons alcohols aldehydes ketones carboxylic acids and related esters sulfides disulfides and ethers; linear and branched-chain aliphatic unsaturated unconjugated alcohols aldehydes acids and related esters; maltol and related substances; menthol and structurally related substances; miscellaneous nitrogen-containing substances; and saturated aliphatic acyclic branched-chain primary alcohols aldehydes and acids. Specifications and analytical methods were revised for the following food additives other than flavouring agents: cassia gum; citric and fatty acid esters of glycerol (CITREM); glycerol ester of wood rosin (GEWR); and modified starches. Annexed to the report are tables summarizing the Committee s recommendations for dietary exposures to all of the food additives as well as toxicological information dietary exposures and information on specifications.
Download or read book Evaluation of certain food additives ninety seventh report of the Joint FAO WHO Expert Committee on Food Additives written by World Health Organization and published by World Health Organization. This book was released on 2024-04-08 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 31 October–9 November 2023. The report represents JECFA evaluation of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive titanium dioxide. The report also summaries JECFA assessment of the dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids).
Download or read book Safety evaluation of certain food additives Prepared by the eighty seventh meeting of the Joint FAO WHO Expert Committee Committee on Food Additives JECFA written by World Health Organization and published by Food & Agriculture Org. [Author] [Author]. This book was released on 2024-05-31 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the eighty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Rome, Italy, from 4 to 13 June 2019. [Author] The toxicological and dietary exposure monographs in this volume summarize the safety and/or dietary exposure data on specific food additives: black carrot extract, Brilliant Black PN, carotenoids (provitamin A), gellan gum, potassium polyaspartate and rosemary extract. [Author] This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. [Author]
Download or read book Evaluation of certain food additives written by World Health Organization and published by Food & Agriculture Org.. This book was released on 2023-02-28 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report presents the conclusions of a Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually from 7 to 18 June 2021. The toxicological and dietary exposure monographs in this volume summarize data on the safety of and dietary exposure to specific food additives: benzoic acid, its salts and derivatives; collagenase from Streptomyces violaceoruber expressed in S. violaceoruber; ¦Â-glucanase from Streptomyces violaceoruber expressed in S. violaceoruber; phospholipase A2 from Stretomyces violaceoruber expressed in S. violaceoruber; riboflavin from Ashbya gossypii; and ribonuclease P from Penicillium citrinum.
Download or read book Safety evaluation of certain food additives written by World Health Organization and published by World Health Organization. This book was released on 2022-05-26 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Evaluation of Certain Food Additives and Contaminants written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by World Health Organization. This book was released on 2013 with total page 85 pages. Available in PDF, EPUB and Kindle. Book excerpt: ""The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome, Italy from 4 to 13 June 2013."--Page 1.
Download or read book Safety Evaluation of Certain Food Additives and Contaminants written by World Health Organization and published by World Health Organization. This book was released on 2008-01-04 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains monographs prepared at the sixty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 19 to 28 June 2007. The toxicological monographs in this volume summarize the safety data on a number of food additives: acidified sodium chlorite asparaginase from Aspergillus oryzae expressed in Aspergillus oryzae carrageenan and processed Euchema seaweed cyclotetraglucose and cyclotetraglucose syrup isoamylase from Pseudomonas amyloderamosa magnesium sulfate phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae sodium iron(III) ethylenediaminetetraacetic acid (EDTA) and steviol glycosides. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume also contains monographs summarizing the toxicological and intake data for the contaminants aflatoxins and ochratoxin A. This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food government and food regulatory officers industrial testing laboratories toxicological laboratories and universities.
Download or read book Ninety third report of the Joint FAO WHO Expert Committee on Food Additives Evaluation of certain contaminants in food written by World Health Organization and published by Food & Agriculture Org.. This book was released on 2023-06-26 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the toxicological data on T-2 and HT-2 and the combined dietary exposure was re-evaluated. At its ninetieth meeting, JECFA had reviewed the information that had become available after the fifty-sixth meeting on T-2 and HT-2 concerning analytical methods, sampling, effect of processing, prevention and control, occurrence in food commodities and dietary exposure. The report summarizes the main conclusions of the Committee regarding the group acute reference dose and tolerable daily intake for T-2, HT-2 and DAS, as well as the risk characterization and recommendations.
Download or read book Safety evaluation of certain food contaminants Prepared by the ninety third meeting of the Joint FAO WHO Expert Committee on Food Additives JECFA written by World Health Organization and published by Food & Agriculture Org. [Author] [Author]. This book was released on 2024-05-30 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains a monograph prepared at the ninety-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually from 24 March–1 April 2022. [Author] The monograph addendum in this volume summarizes the data on a contaminant group (trichothecenes T-2 and HT-2 toxins) discussed at the ninety-third meeting. [Author] This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. [Author]
Download or read book Evaluation of Certain Food Additives and Contaminants written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and published by World Health Organization. This book was released on 2007-02-07 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) 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); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.
