Safety evaluation of certain food additives: Prepared by the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
Safety evaluation of certain food additives: Prepared by the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Author: World Health Organization

Publisher: Food & Agriculture Org.

Published: 2023-10-04

Total Pages: 192

ISBN-13: 9251377588

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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.

Safety evaluation of certain food additives: Prepared by the ninety-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
Safety evaluation of certain food additives: Prepared by the ninety-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Author: World Health Organization

Publisher: Food & Agriculture Org. [Author] [Author]

Published: 2024-05-30

Total Pages: 334

ISBN-13: 9251388032

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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]

Safety evaluation of certain food additives : Prepared by the ninety-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
Safety evaluation of certain food additives : Prepared by the ninety-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Author: World Health Organization

Publisher: Food & Agriculture Org.

Published: 2023-06-23

Total Pages: 152

ISBN-13: 9251362157

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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.

Safety Evaluation of Certain Contaminants in Food
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

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The 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.

Safety evaluation of certain food contaminants: Prepared by the ninety-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
Safety evaluation of certain food contaminants: Prepared by the ninety-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Author: World Health Organization

Publisher: Food & Agriculture Org. [Author] [Author]

Published: 2024-05-30

Total Pages: 176

ISBN-13: 9251387605

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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]

Author:

Publisher: Food & Agriculture Org.

Published:

Total Pages: 148

ISBN-13: 9251390940

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Compendium of food additive specifications
Compendium of food additive specifications

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2023-03-17

Total Pages: 72

ISBN-13: 9251377308

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The document contains food additive specification monographs, analytical methods, and other information prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually from 6 to 17 June and 22 June 2022. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food. At its 95th meeting, JECFA developed full specifications for one processing aid (lipase from Thermomyces lanuginosus and Fusarium Oxysporum expressed in Aspergillus oryzae (JECFA95-7)) and two flavouring agents (trans-4-tert-butylcyclohexanol (2263), caryophylla-3(4), 8-dien-5-ol (2264)). JECFA revised the specifications for spirulina extract (INS 134). Moreover, JECFA developed tentative specifications for seven processing aids (?-amylase from Geobacillus stearothermophilus expressed in Bacillus licheniformis (JECFA95-1), ?-amylase from Geobacillus stearothermophilus expressed in Bacillus licheniformis (JECFA95-2), ?-amylase from Rhizomucor pusillus expressed in Aspergillus niger (JECFA95 3), amyloglucosidase from Rasamsonia emersonii expressed in Aspergillus niger (JECFA95-4), asparaginase from Pyrococcus furiosus expressed in Bacillus subtilis (JECFA95-5), ?-amylase from Bacillus flexus expressed in Bacillus licheniformis (JECFA95-6), xylanase from Bacillus licheniformis expressed in Bacillus licheniformis (JECFA95-9)).

FAO publications catalogue 2023
FAO publications catalogue 2023

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

Published: 2023-10-10

Total Pages: 148

ISBN-13: 9251380570

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This catalogue aims to improve the dissemination and outreach of FAO’s knowledge products and overall publishing programme. By providing information on its key publications in every area of FAO’s work, and catering to a range of audiences, it thereby contributes to all organizational outcomes. From statistical analysis to specialized manuals to children’s books, FAO publications cater to a diverse range of audiences. This catalogue presents a selection of FAO’s main publications, produced in 2023 or earlier, ranging from its global reports and general interest publications to numerous specialized titles. In addition to the major themes of agriculture, forestry and fisheries, it also includes thematic sections on climate change, economic and social development, and food safety and nutrition.