WHO Food Additives Series Series 73

Safety Evaluation of Certain Food Additives and Contaminants

Eighty-second Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

November 2017
More details
  • Publisher
    World Health Organization
  • Published
    17th November 2017
  • ISBN 9789241660730
  • Language English
  • Pages 500 pp.
  • Size 6" x 9"

This volume contains monographs prepared at the eighty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Geneva, Switzerland, from 7 to 16 June 2016.

The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives (Allura Red AC; carob bean gum; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of related flavoring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives).

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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World Health Organization is a Specialized Agency of the United Nations, charged to act as the world's directing and coordinating authority on questions of human health. It is responsible for providing leadership on global health matters, shaping the health research agenda, setting norms and standards, articulating evidence-based policy options, providing technical support to countries, and monitoring and assessing health trends.