World Health Organ Tech Rep Ser. 2007;(940):1-92, 1 p following 94.
World Health Organization technical report series
[No authors listed]
PMID: 17687927
This report represents 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 Committee also evaluated the risk posed by a number of food contaminants, with the aim of advising on risk management options for the purpose of public health protection. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury). Specifications for the following food additives were revised: carob bean gum, guar gum, titanium dioxide and zeaxanthin. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
