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    WORLD HEALTH ORGANIZATION

    WHO Food Additives Series 1972, No. 1




    TOXICOLOGICAL EVALUATION OF SOME 
    ENZYMES, MODIFIED STARCHES AND 
    CERTAIN OTHER SUBSTANCES




    The evaluations contained in this publication were prepared by the
    Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
    16-24 June 19711





    World Health Organization

    Geneva

    1972





                   

    1 Fifteenth Report of the Joint FAO/WHO Expert Committee on Food
    Additives, Wld Hlth Org. techn. Rep. Ser., 1972, No. 488; FAO
    Nutrition Meetings Report Series, 1972, No. 50.

    The monographs contained in the present volume are also issued by the
    Food and Agriculture Organization of the United Nations, Rome, as FAO
    Nutrition Meetings Report Series, No. 50A

    (c) FAO and WHO 1972


    ANNEX 1

    REPORTS AND OTHER DOCUMENTS RESULTING FROM PREVIOUS MEETINGS OF THE
    JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES

    1. General Principles Governing the Use of Food Additives: First
    Report, FAO Nutrition Meetings Report Series, 1956, No. 11; Wld Hlth
    Org. techn. Rep. Ser., 1956, No. 129.

    2. Procedures for the Testing of International Food Additives to
    Establish their Safety for Use; Second Report, FAO Nutrition Meetings
    Report Series, 1958, No. 17; Wld Hlth Org. techn. Rep. Ser., 1958, No.
    144.

    3. Specifications for Identity and Purity of Food Additives
    (Antimicrobial Preservatives and Antioxidants): Third Report.  These
    specifications were subsequently revised and published as
    Specifications for Identity and Purity of Food Additives, vol. I.
    Antimicrobial Preservatives and Antioxidants, Rome, Food and
    Agriculture Organization of the United Nations, 1962.

    4. Specifications for Identity and Purity of Food Additives (Food
    Colours): Fourth Report.  These specifications were subsequently
    revised and published as Specifications for Identity and Purity of
    Food Additives, vol. II.  Food Colours, Rome, Food and Agriculture
    Organization of the United Nations, 1963.

    5. Evaluation of the Carcinogenic Hazards of Food Additives: Fifth
    Report, FAO Nutrition Meetings Report Series, 1961, No. 29; Wld Hlth
    Org. techn. Rep. Ser., 1961, No. 220.

    6. Evaluation of the Toxicity of a Number of Antimicrobials and
    Antioxidants: Sixth Report, FAO Nutrition Meetings Report Series,
    1962, No. 31; Wld Hlth Org. techn. Rep. Ser., 1962, No. 228.

    7. Specifications for the Identity and Purity of Fond Additives and
    their Toxicological Evaluation: Emulsifiers, Stabilizers, Bleaching
    and Maturing Agents: Seventh Report, FAO Nutrition Meetings Report
    Series, 1964, No. 35; Wld Hlth Org. techn. Rep. Ser., 1964, No. 281.

    8. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Food Colours and Some Antimicrobials
    and Antioxidants: Eighth Report, FAO Nutrition Meetings Report Series,
    1965, No. 38; Wld Hlth Org. techn. Rep. Ser., 1965, No. 309.

    *9. Specifications for Identity and Purity and Toxicological
    Evaluation of some Antimicrobials and Antioxidants, FAO Nutrition
    Meetings Report Series, 1965, No. 38A; WHO/Food Add./24.65.

    *10. Specifications for Identity and Purity and Toxicological
    Evaluation of some Food Colours, FAO Nutrition Meetings Report Series,
    1966, No. 38B; WHO/Food Add./66.25.

    11. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Antimicrobials, Antioxidants,
    Emulsifiers, Stabilizers, Flour-treatment Agents, Acids and Bases:
    Ninth Report, FAO Nutrition Meetings Report Series, 1966, No. 40; Wld
    Hlth Org. techn. Rep. Ser., 1966, No. 339.

    *12. Toxicological Evaluation of Some Antimicrobials, Antioxidants,
    Emulsifiers, Stabilizers, Flour-treatment Agents, Acids and Bases, FAO
    Nutrition Meetings Report Series, No. 40 A, B, C; WHO/Food Add./67.29.

    13. Specifications for the Identity and Purity of Food Additives
    and their Toxicological Evaluation: Some Emulsifiers and Stabilizers
    and Certain Other Substances: Tenth Report, FAO Nutrition Meetings
    Report Series, 1967, No. 43; Wld Hlth Org. techn. Rep. Ser., 1967, No.
    373.

    14. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Flavouring Substances and
    Non-Nutritive Sweetening Agents: Eleventh Report, FAO Nutrition
    Meetings Report Series, 1968, No. 44; Wld Hlth Org. techn. Rep. Ser.,
    1968, No. 383.

    *15. Toxicological Evaluation of Some Flavouring Substances and
    Non-Nutritive Sweetening Agents, FAO Nutrition Meetings Report Series,
    1968, No. 44A; WHO/Food Add./68.33.

    *16. Specifications and Criteria for Identity and Purity of Some
    Flavouring Substances and Non-Nutritive Sweetening Agents.  FAO
    Nutrition Meetings Report Series, 1969, No. 44B; WHO/Food Add./69.31.

    17. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Antibiotics. Twelfth Report.  FAO
    Nutrition Meetings Report Series, 1969, No. 45; Wld Hlth Org. techn.
    Rep. Ser., 1969, No. 430.

    *18. Specifications for the Identity and Purity of Some Antibiotics.
    FAO Nutrition Meetings Report Series, 1969, No. 45A; WHO/Food
    Add./69.34.

    19. Specifications for the Identity and Purity of Food Additives and
    their Toxicological Evaluation: Some Food Colours, Emulsifiers,
    Stabilizers, Anticaking Agents, and Certain Other Substances.
    Thirteenth Report. FAO Nutrition Meetings Report Series, 1970, No. 46;
    Wld Hlth Org. techn. Rep. Ser., 1970, No. 445.

    *20. Toxicological Evaluation of Some Food Colours, Emulsifiers,
    Stabilizers, Anticaking Agents and Certain Other Substances.
    FAO Nutrition Meetings Report Series, No. 46A; WHO/Food Add./70.36.

    *21. Specifications for the Identity and Purity of some Food Colours,
    Emulsifiers and Stabilizers, Anticaking Agents and Certain Other
    Substances.  FAO Nutrition Meetings Report Series, No. 46B; WHO/Food
    Add-770.37.

    22. Evaluation of Food Additives. Specifications for the Identity and
    Purity of Food Additives and their Toxicological Evaluation: Some
    Extraction Solvents and Certain Other Substances; and a Review of the
    Technological Efficacy of Some Antimicrobial Agents.  Fourteenth
    Report.  FAO Nutrition Meetings Report Series, 1971, No. 48; Wld Hlth
    Org. techn. Rep. Ser., 1971, No. 462.

    *23. Toxicological Evaluation of Some Extraction Solvents and Certain
    Other Substances.  FAO Nutrition Meetings Report Series, 1971, No.
    48A; WHO/Food Add.771.39.

    *24. Specifications for the Identity and Purity of Some Extraction
    Solvents and Certain Other Substances.  FAO Nutrition Meetings Report
    Series, 1971, No. 4813; WHO/Food Add/71.40.

    *25. A Review of the Technological Efficacy of Some Antimicrobial
    Agents.  FAO Nutrition Meetings Report Series, 1971, No. 48C; WHO/Food
    Add./71.41.



                   

    * These documents can be obtained on request from: Food Additives,
    World Health Organization, 1211 Geneva 27, Switzerland, or: Food
    Policy and Food Science Service, Food and Agriculture Organization of
    the United Nations, 00100 Rome, Italy.

    ANNEX 2

    MEMBERSHIP OF THE FIFTEENTH JOINT FAO/WHO EXPERT COMMITTEE ON FOOD
    ADDITIVES 

    Rome, 16-24 June 1971

    Members invited by FAO

    Dr T. Cayle, Director of Research, Wallerstein Company, New York,
    N.Y., USA

    Mr H. Cheftel, Chairman, Scientific Sub-Committee, Permanent
    International Committee on Canned Foods, Paris, France

    Dr H. Egan, Government Chemist, Department of Trade and Industry,
    London, England (Vice-Chairman)

    Dr K. Kojima, Chief, Food Chemistry Division, Ministry of Health and
    Welfare, Tokyo, Japan

    Mr H. P. Mollenhauer, Chief, International Food Section, Federal
    Ministry of Youth, Family and Health, Bad Godesberg, Federal Republic
    of Germany (Rapporteur)

    Dr L. Schinetti, Director, Research Department, SocietÓ del Plasmon
    S.p.A, Milan, Italy

    Members invited by WHO*

    Professor Bernard Blanc, Director, Swiss Federal Dairy Science
    Institute, Liebefeld, Bern, Switzerland

    Dr H. Blumenthal, Deputy Director, Division of Toxicology, Bureau of
    Foods, Food and Drug Administration, Washington, D.C., USA
    (Rapporteur)

    Dr A. P. de Groot, Head, Department of Biology and Toxicology, Central
    Institute for Nutrition and Food Research, TNO, Zeist, Netherlands

    Professor M. J. Rand, Department of Pharmacology, University of
    Melbourne, Victoria, Australia (Chairman)

    Professor R. Truhaut, Director, Toxicological Research Centre, Faculty
    of Pharmacy, University of Paris, France

                   

    * Unable to attend: Dr A. N. Zajcev, Head of the Laboratory for
    Research on the Health Aspects of Food Additives, Institute of
    Nutrition, Academy of Medical Sciences of the USSR, Moscow, USSR.

    Observers (invited by FAO)

    Miss O. Demine, European Community Commission, Brussels, Belgium

    Mr D. F, Dodgen, Director, Food Chemicals Codex, National Academy of
    Sciences, Washington, D.C., USA

    Professor M. J. L. Dols, International Union of Nutritional Sciences,
    Wassenaar, Netherlands

    Dr H. Lange, Chairman, Food Chemistry Division, Society of German
    Chemistry, Frankfurt am Main, Federal Republic of Germany

    Dr R. Morf, Secretary-General, International Union of Pure and Applied
    Chemistry, Zurich, Switzerland

    Mr G. F. Wilmink, Chairman, Codex Committee on Food Additives, The
    Hague, Netherlands

    Secretariat

    Dr C. Agthe, Chemical Carcinogenesis Unit, International Agency for
    Research on Cancer, Lyon, France

    Dr P. E. Berteau, Scientist, Food Additives, WHO, Geneva, Switzerland

    Dr P. S. Elias, Principal Medical Officer, Toxicology, Department of
    Health and Social Security, London, England (Consultant)

    Professor F. V. Kosikowski, Professor of Food Science, Department of
    Food Science, Cornell University, New York, USA (Consultant)

    Dr L. G. Ladomery, Food Standards Officer, FAO/WHO Food Standards
    Programme, FAO, Rome, Italy

    Dr F. C. Lu, Chief, Food Additives, WHO, Geneva, Switzerland (Joint
    Secretary)

    Mr. R. K. Malik, Food Policy and Food Science Service, Nutrition
    Division, FAO, Rome, Italy (Joint Secretary)

    Dr F. D. Tollenaar, Foreign Projects Service, Organization for
    Nutrition and Food Research, TNO, The Hague, Netherlands (Consultant)
    





















    See Also:
       Toxicological Abbreviations