Evaluation of Certain Food Additives and Contaminants
Author: World Health Organization
Publisher:
Published: 1983
Total Pages: 47
ISBN-13:
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Safety Evaluation of Certain Contaminants in Food
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: WHO Food Additives
Published: 2011
Total Pages: 0
ISBN-13: 9789241660631
DOWNLOAD EBOOKThe detailed monographs in this volume summarize the technical, analytical, dietary exposure and toxicological data on a number of contaminants in food: acrylamide, arsenic, deoxydivalenol, furan, mercury and perchlorate. 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.
Evaluation of Certain Food Additives and Contaminants
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
Published: 2016-05-18
Total Pages: 132
ISBN-13: 924120995X
DOWNLOAD EBOOKThis report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants and to prepare specifications for identity and purity. The first part of the report contains a brief description of general considerations addressed at the meeting including updates on matters of interest to the work of the Committee. A summary follows of the Committee’s evaluations of technical toxicological and/or dietary exposure data for seven food additives (benzoates; lipase from Fusarium heterosporum expressed in Ogataea polymorpha; magnesium stearate; maltotetraohydrolase from Pseudomonas stutzeri expressed in Bacillus licheniformis; mixed B-glucanase cellulase and xylanase from Rasamsonia emersonii; mixed B-glucanase and xylanase from Disporotrichum dimorphosporum; polyvinyl alcohol (PVA) – polyethylene glycol (PEG) graft copolymer) and two groups of contaminants (non-dioxin-like polychlorinated biphenyls and pyrrolizidine alkaloids). Specifications for the following food additives were revised or withdrawn: advantame; annatto extracts (solvent-extracted bixin and solvent-extracted norbixin); food additives containing aluminium and/or silicon (aluminium silicate; calcium aluminium silicate; calcium silicate; silicon dioxide amorphous; sodium aluminium silicate); and glycerol ester of gum rosin. Annexed to the report are tables or text summarizing the toxicological and dietary exposure information and information on specifications as well as the Committee’s recommendations on the food additives and contaminants considered at this meeting.
Safety Evaluation of Certain Food Additives
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
Published: 2009
Total Pages: 641
ISBN-13: 9241660600
DOWNLOAD EBOOK"IPCS--International Programme on Chemical Safety."
Evaluation of Certain Food Additives
Author: World Health Organization
Publisher: World Health Organization
Published: 2019-02-20
Total Pages: 170
ISBN-13: 9241210230
DOWNLOAD EBOOKThis 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.
Mycotoxins and Food Safety
Author: Jonathan W. DeVries
Publisher: Springer Science & Business Media
Published: 2002-03-31
Total Pages: 318
ISBN-13: 9780306467806
DOWNLOAD EBOOKMycotoxins, from the Greek "mukes" referring to fungi or slime molds and toxin from the Latin "toxicum" referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human. Unfortunately, mycotoxins are a ubiquitous factor in the natural life cycle of food producing plants. As such, control of the potential impact of mycotoxins on food safety relies heavily upon accurate analysis and surveys followed by commodity segregation and restricted use or decontamination through processing. The purpose of this book is to provide the most comprehensive and current information on the topic of mycotoxins and assuring food safety. Chapters represented in the book reflect such diverse topics ranging from occurrence and impact, analysis, reduction through processing and plant breeding, toxicology and safety assessments to regulatory perspectives. Authors represent a range of international perspectives.
Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies
Author: Institute of Medicine
Publisher: National Academies Press
Published: 1999-04-29
Total Pages: 158
ISBN-13: 0309184134
DOWNLOAD EBOOKThe Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Safety evaluation of certain food additives and contaminants
Author:
Publisher: World Health Organization
Published: 2020-07-15
Total Pages: 414
ISBN-13: 9240012672
DOWNLOAD EBOOKSafety evaluation of certain food additives and contaminants: Prepared by the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA. [Author] Supplement 2: Pyrrolizidine alkaloids
Author: World Health Organization
Publisher: Food & Agriculture Org. [Author] [Author]
Published: 2024-05-31
Total Pages: 414
ISBN-13: 9251335222
DOWNLOAD EBOOKThis volume contains monographs prepared at the eightieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Rome, Italy, from 16 to 25 June 2015. [Author] The toxicological and dietary exposure monograph in this volume summarizes the safety and dietary exposure data on a contaminant group (pyrrolizidine alkaloids) discussed at the eightieth meeting. [Author] Monographs on seven food additives discussed at that meeting have been previously published in the WHO Food Additives series (FAS 71), and a monograph on a second contaminant group (non-dioxin-like polychlorinated biphenyls) has been published as a separate supplement in the WHO Food Additives series. [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]
Ensuring Safe Food
Author: Institute of Medicine and National Research Council
Publisher: National Academies Press
Published: 1998-08-19
Total Pages: 208
ISBN-13: 0309173973
DOWNLOAD EBOOKHow safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
