Safety Evaluation of Certain Food Additives and Contaminants : Sixty-eighth Report of the Joint FAO/Who Expert Committee on Food Additives.
Title:
Safety Evaluation of Certain Food Additives and Contaminants : Sixty-eighth Report of the Joint FAO/Who Expert Committee on Food Additives.
Author:
WHO.
ISBN:
9789240683044
Personal Author:
Physical Description:
1 online resource (238 pages)
Series:
WHO Food Additives Series, 59 ; v.No. 947
WHO Food Additives Series, 59
Contents:
Cover -- Title -- Copyright -- Contents -- 1. Introduction -- 1.1 Declarations of interests -- 2. General considerations -- 2.1 Modification of the agenda -- 2.2 Report from the thirty-ninth Codex Committee on Food Additives (CCFA) and the first Codex Committee on Contaminants in Food (CCCF) -- 2.3 Principles governing the toxicological evaluation of compounds on the agenda -- 2.4 No-observed-effect level (NOEL) and no-observed-adverse-effect level (NOAEL): use in JECFA assessments -- 2.5 The safety evaluation of flavouring agents -- 2.5.1 Dietary exposure estimates for use in the Procedure -- 2.5.2 Consideration of combined dietary exposure estimates for flavouring agents -- 2.6 Extension of an existing ADI to substances obtained from different sources and/or by different manufacturing processes -- 2.7 Guidelines for the safety evaluation of enzymes produced by genetically modified microorganisms -- 2.8 Specifications for substances with both food additive and flavouring agent use -- 2.9 Withdrawal of certain food additive specifications -- 2.9.1 Anisyl acetone -- 2.9.2 Furfural -- 2.9.3 Zeaxanthin-rich extract from Tagetes erecta -- 3. Specific food additives (other than flavouring agents) -- 3.1 Safety evaluations -- 3.1.1 Acidified sodium chlorite -- 3.1.2 Asparaginase from Aspergillus oryzae expressed in Aspergillus oryzae -- 3.1.3 Carrageenan and processed Eucheuma seaweed -- 3.1.4 Cyclotetraglucose and cyclotetraglucose syrup -- 3.1.5 Isoamylase from Pseudomonas amyloderamosa -- 3.1.6 Magnesium sulfate -- 3.1.7 Phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae -- 3.1.8 Sodium iron(III) ethylenediaminetetraacetic acid (sodium iron EDTA) -- 3.1.9 Steviol glycosides -- 3.2 Revision of specifications -- 3.2.1 Maltol and ethyl maltol -- 3.2.2 Nisin preparation -- 3.2.3 Pectins -- 3.2.4 Polyvinyl alcohol.
3.2.5 Sucrose esters of fatty acids -- 4. Flavouring agents -- 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents -- 4.1.1 Linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters: additional compounds -- 4.1.2 Aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances: additional compounds -- 4.1.3 Simple aliphatic and aromatic sulfides and thiols: additional compounds -- 4.1.4 Aliphatic acyclic diols, triols and related substances: additional compounds -- 4.1.5 Aliphatic acetals: additional compounds -- 4.1.6 Sulfur-containing heterocyclic compounds: additional compounds -- 4.1.7 Aliphatic and aromatic amines and amides: additional compounds -- 4.1.8 Aliphatic alicyclic linear alpha, beta-unsaturated di- and trienals and related alcohols, acids and esters: additional compounds -- 4.2 Specifications of purity for flavouring agents -- 4.2.1 Specifications for flavouring agents evaluated for the first time -- 4.2.2 Revision of existing specifications for flavouring agents -- 5. Contaminants -- 5.1 Aflatoxins: impact of different hypothetical limits for almonds, Brazil nuts, hazelnuts, pistachios and dried figs -- 5.1.1 Explanation -- 5.1.2 Analytical methods -- 5.1.3 Sampling protocols -- 5.1.4 Effects of processing -- 5.1.5 AFL occurrence and levels in food commodities and the potential effect of MLs in almonds, Brazil nuts, hazelnuts, pistachios and dried figs -- 5.1.6 Assessment of dietary exposure -- 5.1.7 Effect of hypothetical MLs in almonds, Brazil nuts, hazelnuts, pistachios and dried figs on dietary exposure -- 5.1.8 Evaluation -- 5.2 Ochratoxin A -- 5.2.1 Explanation -- 5.2.2 Absorption, distribution, metabolism and excretion -- 5.2.3 Toxicological data -- 5.2.4 Observations in humans.
5.2.5 Analytical methods -- 5.2.6 Sampling protocols -- 5.2.7 Fungi producing ochratoxin A -- 5.2.8 Effects of processing -- 5.2.9 Prevention and control -- 5.2.10 Dietary exposure assessment -- 5.2.11 Evaluation -- 6. Future work -- 7. Recommendations -- Acknowledgements -- References -- Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Annex 2 Acceptable daily intakes, other toxicological information and information on specifications -- Food additives and ingredients evaluated toxicologically or assessed for dietary exposure -- Food additives, including flavouring agents, considered for specifications only -- Food contaminants evaluated toxicologically or assessed for dietary exposure -- Flavouring agents evaluated using the Procedure for the Safety Evaluation of Flavouring Agents -- Annex 3 Further information required or desired -- Cyclotetraglucose and cyclotetraglucose syrup -- Estragole -- Steviol glycosides -- Annex 4 Summary of the safety evaluation of secondary components for flavouring agents with minimum assay values of less than 95% -- References for Annex 4.
Abstract:
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, 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 two 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 assessment 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 (acidified sodium chlorite, asparaginase from Aspergillus oryzae expressed in Aspergillus oryzae, carrageenan and processed Eucheuma seaweed, cyclotetraglucose and cyclotetraglucose syrup, isoamylase from Pseudomonas amyloderamosa, magnesium sulfate, phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae, sodium iron(III) ethylenediaminetetraacetic acid (EDTA) and steviol glycosides); eight groups of related flavouring agents (linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters; aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances; simple aliphatic and aromatic sulfides and thiols; aliphatic acyclic diols, triols and related substances; aliphatic acetals; sulfur-containing heterocyclic compounds; aliphatic and aromatic amines and amides; and aliphatic alicyclic linear a,b-unsaturated di- and trienals and related alcohols, acids and esters); and two food contaminants (aflatoxin and ochratoxin A). Specifications for the following food additives were revised: maltol and
ethyl maltol, nisin preparation, pectins, polyvinyl alcohol, and sucrose esters of fatty acids. Specifications for the following flavouring agents were revised: maltol and ethyl maltol, maltyl isobutyrate, 3-acetyl-2,5-dimethylfuran and 2,4,5-trimethyl-delta-oxazoline (Nos 1482, 1506 and 1559), and monomenthyl glutarate (No. 1414), as well as the method of assay for the sodium salts of certain flavouring agents. Annexed to the report are tables summarizing the Committee s recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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