IPCS INCHEM Home


    Toxicological evaluation of some food
    additives including anticaking agents,
    antimicrobials, antioxidants, emulsifiers
    and thickening agents



    WHO FOOD ADDITIVES SERIES NO. 5







    The evaluations contained in this publication
    were prepared by the Joint FAO/WHO Expert
    Committee on Food Additives which met in Geneva,
    25 June - 4 July 19731

    World Health Organization
    Geneva
    1974

              

    1    Seventeenth Report of the Joint FAO/WHO Expert Committee on
    Food Additives, Wld Hlth Org. techn. Rep. Ser., 1974, No. 539;
    FAO Nutrition Meetings Report Series, 1974, No. 53.

    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, 1957, No. 15;
         Wld Hlth Org. techn. Rep. Ser., 1957, No. 129.

    2.   Procedures for the Testing of Intentional 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 Food 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 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.  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.

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

    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, Stabilizers, Anticaking Agents and Certain Other
         Food Additives. FAO Nutrition Meetings Report Series, No. 46B;
         WHO/Food Add/70.37

    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/70.39.

    *24. Specifications for the Identity and Purity of Some Extraction
         Solvents and Certain Other Substances. FAO Nutrition Meetings
         Report Series, 1971, No. 48B; WHO/Food Add/70.40.

    *25. A Review of the Technological Efficacy of Some Antimicrobial
         Agents. FAO Nutrition Meetings Report Series, 1971, No. 48C;
         WHO/Food Add/70.41.

    26.  Evaluation of Food Additives. Some Enzymes, Modified Starches,
         and Certain Other Substances: Toxicological Evaluations and
         Specifications and a Review of the Technological Efficacy of Some
         Antioxidants. Fifteenth Report. FAO Nutrition Meetings Report
         Series, 1972, No. 50; Wld Hlth Org. techn. Rep. Ser., 1972,
         No. 488.

    27.  Toxicological Evaluation of Some Enzymes, Modified Starches and
         Certain Other Substances. FAO Nutrition Meetings Report Series,
         1972, No. 50A; WHO Food Additives Series, 1972, No. 1.

    28.  Specifications for the Identity and Purity of Some Enzymes and
         Certain Other Substances. FAO Nutrition Meetings Report Series,
         1972, No. 50B; WHO Food Additives Series, 1972, No. 2.

    29.  A Review of the Technological Efficacy of Some Antioxidants and
         Synergists. FAO Nutrition Meetings Report Series, 1972, No.
         50C; WHO Food Additives Series, 1972, No. 3.

    30.  Evaluation of Certain Food Additives and the Contaminants
         Mercury, Lead and Cadmium. Sixteenth Report. FAO Nutrition
         Meetings Report Series, 1972, No. 51; Wld Hlth Org. techn.
         Rep. Ser., 1972, No. 505.

    31.  Evaluation of Mercury, Lead, Cadmium and the Food Additives
         Amaranth, Diethylpyrocarbonate and Octyl Gallate. FAO Nutrition
         Meetings Report Series, 1972, No. 51A; WHO Food Additives
         Series, 1972, No. 4.

              

    *    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 SEVENTEENTH
    JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES

    Geneva, 25 June - 4 July 1973

    Members

    Professor F. Berglund, Head, Food Research Department, National Food
         Administration, Stockholm, Sweden (Rapporteur)

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

    Dr L. Golberg, Scientific Director, Institute of Experimental
         Pathology and Toxicology, Albany Medical College of Union
         University, Albany, N.Y., USA

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

    Dr K. Kojima, Chief, Food Chemistry Division, Ministry of Health and
         Welfare, Tokyo, Japan (Vice-Chairman)

    Dr W. A. Mannell, Chief, Division of Toxicology, Department of
         National Health and Welfare, Ottawa, Canada

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

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

    Dr A. N. Zajcev, Head, Laboratory for Hygienic Examination of Food
         Additives, Institute of Nutrition of the Academy of Medical
         Sciences of the USSR, Moscow, USSR

    Observers (invited by FAO)

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

    Secretariat

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

    Mrs B. M. Dix, Associate Expert, Food Policy and Nutrition Division,
         FAO, Rome, Italy

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

    Dr L. G. Ladomery, FAO/WHO Food Standards Programme, Food Policy and
         Nutrition Division, FAO, Rome, Italy

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

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

    Dr G. Vettorazzi, Scientist, Food Additives, WHO, Geneva, Switzerland

    Dr A. Wolf, Chief, Department of Food Hygiene and Human Nutrition,
         Institute of Hygiene, Ministry of Health, Prague, Czechoslovakia
         (Temporary Adviser)





















    See Also:
       Toxicological Abbreviations