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Organization, World Health.
Call Number
363.19200000000001
Publication Date
2016
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Organization, World Health.
Call Number
615.954
Publication Date
2015
Summary
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives including flavouring agents and to prepare specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives including flavouring agents. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for eight food additives (Benzoe tonkinensis; carrageenan; citric and fatty acid esters of glycerol; gardenia yellow; lutein esters from Tagetes erecta; octenyl succinic acid-modified gum arabic; octenyl succinic acid-modified starch; paprika extract; and pectin) and eight groups of flavouring agents (aliphatic and alicyclic hydrocarbons; aliphatic and aromatic ethers; ionones and structurally related substances; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols ketones and related esters; phenol and phenol derivatives; phenyl-substituted aliphatic alcohols and related aldehydes and esters; and sulfur-containing heterocyclic compounds). Specifications for the following food additives were revised: citric acid; gellan gum; polyoxyethylene (20) sorbitan monostearate; potassium aluminium silicate; and Quillaia extract (Type 2). Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of all of the food additives and flavouring agents considered at this meeting.
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Organization, World Health.
Call Number
615.954
Publication Date
2013
Summary
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and a food contaminant with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for seven food additives (advantame; glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; glycerol ester of gum rosin; glycerol ester of tall oil rosin; glycerol ester of wood rosin; nisin; and octenyl succinic acid modified gum arabic) and an assessment of dietary exposure to cadmium from cocoa and cocoa products. Specifications for the following food additives were revised: annatto extracts (solvent-extracted bixin and solvent-extracted norbixin); Benzoe tonkinensis; food additives containing aluminium and/or silicon; mineral oil (medium viscosity); modified starches; paprika extract; phosphates (analytical methods for the determination of phosphorus and revision of specifications); 3-phytase from Aspergillus niger expressed in Aspergillus niger; potassium aluminium silicate; and potassium aluminium silicate-based pearlescent pigments. Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of the food additives and contaminant considered.
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0.0544
by
Organization, World Health.
Call Number
363.192610
Publication Date
2013
Summary
This volume contains monographs prepared at the seventy-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Rome Italy from 4 to 13 June 2013. The toxicological monographs in this volume summarize the safety data on three food additives: advantame glucoamylase from Trichoderma reesei expressed in Trichoderma reesei and nisin. Toxicological and dietary exposure information and information on specifications for all of the food additives and contaminants considered by the Committee are annexed to the volume. 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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0.0516
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Organization, World Health.
Call Number
363.192664.06
Publication Date
2012
Summary
This volume contains monographs prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Geneva Switzerland from 5 to 14 June 2012. The toxicological monographs in this volume summarize the safety data on four food additives (other than flavouring agents). Monographs on 12 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.
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by
Organization, World Health.
Call Number
363.192641.308641.308
Publication Date
2012
Summary
The toxicological monographs in this volume summarize the safety data on a number of food additives: aluminium-containing food additives Benzoe Tonkinensis Ponceau 4R pullulanase from Bacillus deramificans expressed in Bacillus licheniformis Quinoline Yellow and Sunset Yellow FCF. This volume also contains monographs summarizing the toxicological and dietary exposure data for the contaminants cyanogenic glycosides and fumonisins. 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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Electronic Resources
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0.0485
by
Organization, World Health.
Call Number
363.192
Publication Date
2012
Summary
This volume contains monographs prepared at the seventy-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) which met in Rome Italy from 8 to 17 November 2011. The toxicological monographs in this volume summarize data on the veterinary drug residues that were evaluated toxicologically by the Committee: the antimicrobial agents amoxicillin and apramycin and the anthelminthics derquantel and monepantel. 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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0.0447
by
Organization, World Health.
Call Number
632.95
Publication Date
2011
Summary
The monographs in this volume summarize the safety data on eight pesticides that could leave residues in food commodities. These pesticides are bifenthrin cadusafos chlorothalonil chlorpyrifos-methyl cycloxydim fluopicolide metaflumizone and spirodiclofen. The data summarized in the toxicological monographs served as the basis for the acceptable daily intakes and acute reference doses that were established by the Meeting. This volume and previous volumes of JMPR toxicological evaluations many of which were published in the FAO Plant Production and Protection Paper series contain information that is useful to companies that produce pesticides government regulatory officers industrial testing laboratories toxicological laboratories and universities.
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0.0590
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Organization, World Health.
Call Number
664.06
Publication Date
2010
Summary
This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives: branching glycosyltransferase from Rhodothermus obamensis expressed in
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0.0471
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Organization, World Health.
Call Number
XX(290541.1)
Publication Date
2010
Summary
This report represents the conclusions of a Joint FAO/WHO Expert Committeeconvened to evaluate the safety of various food contaminants with theaim to advise on risk management options for the purpose of public healthprotection. The first part of the report contains a general discussion of the principlesgoverning the toxicological evaluation of contaminants and assessments ofdietary exposure. A summary follows of the Committee s evaluations oftechnical toxicological and dietary exposure data for certain food contaminants:acrylamide arsenic deoxynivalenol furan mercury and perchlorate.Annexed to the report are tables summarizing the Committee s recommendationsfor dietary exposures and toxicological evaluations of the foodcontaminants considered.
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0.0500
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Organization, World Health.
Call Number
XX(290542.1)
Publication Date
2010
Summary
This report represents the conclusions of a Joint FAO/WHO Expert Committeeconvened to evaluate the safety of various flavouring agents with aview to concluding as to safety concerns and to preparing specifications foridentity and purity. The Committee also evaluated the risk posed by two foodcontaminants with the aim of deriving tolerable intakes where appropriateand advising on risk management options for the purpose of public healthprotection. The first part of the report contains a general discussion of the principlesgoverning the toxicological evaluation of and assessment of dietary exposureto food additives (particularly flavouring agents) and contaminants. A summaryfollows of the Committee s evaluations of technical toxicological anddietary exposure data for 12 groups of flavouring agents (alicyclic ketones secondary alcohols and related esters; alicyclic primary alcohols aldehydes acids and related esters; aliphatic acyclic and alicyclic á-diketones and relatedá-hydroxyketones; aliphatic acyclic and alicyclic terpenoid tertiary alcoholsand structurally related substances; aliphatic and aromatic amines andamides; aliphatic lactones; aliphatic primary alcohols aldehydes carboxylicacids acetals and esters containing additional oxygenated functional groups;aliphatic secondary alcohols ketones and related esters and acetals; aromaticsubstituted secondary alcohols ketones and related esters; benzyl derivatives;phenol and phenol derivatives; and simple aliphatic and aromatic sulfides andthiols) and two food contaminants (cadmium and lead). Specifications for the following food additives were revised: activated carbon cassia gum indigotine steviol glycosides sucrose esters of fatty acids sucrose monoesters of lauric palmitic or stearic acid and titanium dioxide.Specifications for the following flavouring agents were revised: 4-carvomentholand 5 6 7 8-tetrahydroquinoxaline. Annexed to the report are tables summarizing the Committee s recommendationsfor dietary exposures to and toxicological evaluations of the flavouringagents and contaminants considered.
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by
Organization, World Health.
Call Number
363.19264
Publication Date
2010
Summary
The advent of nanotechnology has unleashed enormous prospects for the development of new products and applications for a wide range of industrial and consumer sectors. The new technological developments have already opened up a multibillion dollar industry in recent years, the global market impact of which is expected to reach US1 trillion by 2015, with around 2 million workers. While the majority of manufacturing and use of nanoscale materials occurs in the United States, the European Union, with its around 30 percent global share of the sector, is not lagging far behind in this field. Like other sectors, nanotechnology promises to revolutionize the whole food chain--from production to processing, storage, and development of innovative materials, products and applications. Although the potential applications of nanotechnology are wide ranging, the current applications in the food and agricultural sectors are relatively few, because the science is still newly emergent . An overview of more than 800 nanotechnology-based consumer products that are currently available worldwide, suggests that only around 10 percent of these are foods, beverages and food packaging products. However, nanotechnology-derived products and applications in these sectors have been steadily increasing in recent years, and are predicted to grow rapidly in the future. This is because the new technologies have a great potential to address many of the industry's current needs--p. 3.
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