WHO Food Additives Series Series 59

Safety Evaluation of Certain Food Additives

Sixty-eighth Meeting of the Joint FAO/WHO Expert Committee on Food Additives

January 2008
More details
  • Publisher
    World Health Organization
  • Published
    4th January 2008
  • ISBN 9789241660594
  • Language English
  • Pages 476 pp.
  • Size 6.75" x 9.5"

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.

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