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    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 of the Joint FAO/WHO Expert
                   Committee on Food Additives). FAO Nutrition Meetings
                   Report Series, No. 15, 1958; WHO Technical Report
                   Series, No. 129, 1957 (out of print).

         2.         Procedures for the testing of intentional food
                    additives to establish their safety for use (Second
                   report of the Joint FAO/WHO Expert Committee on Food
                   Additives). FAO Nutrition Meetings Report Series, No.
                   17, 1958; WHO Technical Report Series, No. 144, 1958
                   (out of print).

         3.         Specifications for identity and purity of food
                    additives (antimicrobial preservatives and
                    antioxidants) (Third report of the Joint FAO/WHO
                   Expert Committee on Food Additives). 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
                   (out of print).

         4.         Specifications for identity and purity of food
                    additives (food colours) (Fourth report of the
                   Joint FAO/WHO Expert Committee on Food Additives).
                   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 (out of print).

         5.         Evaluation of the carcinogenic hazards of food
                    additives (Fifth report of the Joint FAO/WHO Expert
                   Committee on Food Additives). FAO Nutrition Meetings
                   Report Series, No. 29, 1961; WHO Technical Report
                   Series, No. 220, 1961 (out of print).

         6.         Evaluation of the toxicity of a number of
                    antimicrobials and antioxidants (Sixth report of
                   the Joint FAO/WHO Expert Committee on Food
                   Additives). FAO Nutrition Meetings Report Series, No.
                   31, 1962; WHO Technical Report Series, No. 228, 1962
                   (out of print).

         7.         Specifications for the identity and purity of food
                    additives and their toxicological evaluation:
                    emulsifiers, stabilizers, bleaching and maturing
                   agents (Seventh report of the Joint FAO/WHO Expert
                   Committee on Food Additives). FAO Nutrition Meetings
                   Series, No. 35, 1964; WHO Technical Report Series,
                   No. 281, 1964 (out of print).

         8.         Specifications for the identity and purity of food
                    additives and their toxicological evaluation: food
                    colours and some antimicrobials and antioxidants
                   (Eighth report of the Joint FAO/WHO Expert Committee
                   on Food Additives). FAO Nutrition Meetings Series,
                   No. 38, 1965; WHO Technical Report Series, No. 309,
                   1965 (out of print).

         9.         Specifications for identity and purity and
                    toxicological evaluation of some antimicrobials and
                    antioxidants. FAO Nutrition Meetings Report Series,
                   No. 38A, 1965; WHO/Food Add/24.65 (out of print).

         10.        Specifications for identity and purity and
                    toxicological evaluation of food colours. FAO
                   Nutrition Meetings Report Series, No. 38B, 1966;
                   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 of the Joint FAO/WHO Expert
                   Committee on Food Additives). FAO Nutrition Meetings
                   Series, No. 40, 1966; WHO Technical Report Series,
                   No. 339, 1966 (out of print).

         12.        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.

         13.        Specifications for the identity and purity of food
                    additives and their toxicological evaluation: some
                    emulsifiers and stabilizers and certain other
                    substances (Tenth report of the Joint FAO/WHO
                   Expert Committee on Food Additives). FAO Nutrition
                   Meetings Series, No. 43, 1967; WHO Technical Report
                   Series, No. 373, 1967.

         14.        Specifications for the identity and purity of food
                    additives and their toxicological evaluation: some
                    flavouring substances and non-nutritive sweetening
                    agents (Eleventh report of the Joint FAO/WHO Expert
                   Committee on Food Additives). FAO Nutrition Meetings
                   Series, No. 44, 1968; WHO Technical Report Series,
                   No. 383, 1968.

         15.        Toxicological evaluation of some flavouring
                    substances and non-nutritive sweetening agents. FAO
                   Nutrition Meetings Report Series, No. 44A, 1968;
                   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, No. 44B, 1969; WHO/Food Add/69.31.

         17.        Specifications for the identity and purity of food
                    additives and their toxicological evaluation: some
                    antibiotics (Twelfth report of the Joint FAO/WHO
                   Expert Committee on Food Additives). FAO Nutrition
                   Meetings Series, No. 45, 1969; WHO Technical Report
                   Series, No. 430, 1969.

         18.        Specifications for the identity and purity of some
                    antibiotics. FAO Nutrition Meetings Series, No.
                   45A, 1969; 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 of the Joint FAO/WHO Expert Committee on Food
                   Additives). FAO Nutrition Meetings Series, No. 46,
                   1970; WHO Technical Report Series, No. 445, 1970.

         20.        Toxicological evaluation of some food colours,
                    emulsifiers, stabilizers, anticaking agents, and
                    certain other substances. FAO Nutrition Meetings
                   Report Series, No. 46A, 1970; 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, 1970;
                   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 of the Joint FAO/WHO Expert
                   Committee on Food Additives). FAO Nutrition Meetings
                   Series, No. 48, 1971; WHO Technical Report Series,
                   No. 462, 1971.

         23.        Toxicological evaluation of some extraction solvents
                    and certain other substances. FAO Nutrition
                   Meetings Report Series, No. 48A, 1971; 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, No. 48B, 1971;
                   WHO/Food Add/70.40.

         25.        A review of the technological efficacy of some
                    antimicrobial agents. FAO Nutrition Meetings Report
                   Series, No. 48C, 1971; 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 of the Joint FAO/WHO
                   Expert Committee on Food Additives). FAO Nutrition
                   Meetings Series, No. 50, 1972; WHO Technical Report
                   Series, No. 488, 1972.

         27.        Toxicological evaluation of some enzymes, modified
                    starches, and certain other substances. FAO
                   Nutrition Meetings Report Series, No. 50A, 1972; WHO
                   Food Additives Series, No. 1, 1972.

         28.        Specifications for the identity and purity of some
                    enzymes and certain other substances. FAO Nutrition
                   Meetings Report Series, No. 50B, 1972; WHO Food
                   Additives Series, No. 2, 1972.

         29.        A review of the technological efficacy of some
                    antioxidants and synergists. FAO Nutrition Meetings
                   Report Series, No. 50C, 1972; WHO Food Additives
                   Series, No. 3, 1972.

         30.        Evaluation of certain food additives and the
                    contaminants mercury, lead, and cadmium (Sixteenth
                   report of the Joint FAO/WHO Expert Committee on Food
                   Additives). FAO Nutrition Meetings Series, No. 51,
                   1972; WHO Technical Report Series, No. 505, 1972, and
                   corrigendum.

         31.        Evaluation of mercury, lead, cadmium and the food
                    additives amaranth, diethylpyrocarbamate, and octyl
                    gallate. FAO Nutrition Meetings Report Series, No.
                   51A, 1972; WHO Food Additives Series, No. 4, 1972.

         32.        Toxicological evaluation of certain food additives
                    with a review of general principles and of
                    specifications (Seventeenth report of the Joint
                   FAO/WHO Expert Committee on Food Additives). FAO
                   Nutrition Meetings Series, No. 53, 1974; WHO
                   Technical Report Series, No. 539, 1974, and
                   corrigendum (out of print).

         33.        Toxicological evaluation of certain food additives
                    including anticaking agents, antimicrobials,
                    antioxidants, emulsifiers, and thickening agents.
                   FAO Nutrition Meetings Report Series, No. 53A, 1974;
                   WHO Food Additives Series, No. 5, 1974.

         34.        Specifications for identity and purity of thickening
                    agents, anticaking agents, antimicrobials,
                    antioxidants and emulsifiers. FAO Food and
                   Nutrition Paper, No. 4, 1978.

         35.        Evaluation of certain food additives (Eighteenth
                   report of the Joint FAO/WHO Expert Committee on Food
                   Additives). FAO Nutrition Meetings Series, No. 54,
                   1974; WHO Technical Report Series, No. 557, 1974, and
                   corrigendum.

         36.        Toxicological evaluation of some food colours,
                    enzymes, flavour enhancers, thickening agents, and
                    certain other food additives. FAO Nutrition
                   Meetings Report Series, No. 54A, 1975; WHO Food
                   Additives Series, No. 6, 1975.

         37.        Specifications for the identity and purity of some
                    food colours, enhancers, thickening agents, and
                    certain food additives. FAO Nutrition Meetings
                   Report Series, No. 54B, 1975; WHO Food Additives
                   Series, No. 7, 1975.

         38.        Evaluation of certain food additives: some food
                    colours, thickening agents, smoke condensates, and
                    certain other substances. (Nineteenth report of the
                   Joint FAO/WHO Expert Committee on Food Additives).
                   FAO Nutrition Meetings Series, No. 55, 1975; WHO
                   Technical Report Series, No. 576, 1975.

         39.        Toxicological evaluation of some food colours,
                    thickening agents, and certain other substances.
                   FAO Nutrition Meetings Report Series, No. 55A, 1975;
                   WHO Food Additives Series, No. 8, 1975.

         40.        Specifications for the identity and purity of
                    certain food additives. FAO Nutrition Meetings
                   Report Series, No. 55B, 1976; WHO Food Additives
                   Series, No. 9, 1976.

         41.        Evaluation of certain food additives (Twentieth
                   report of the Joint FAO/WHO Expert Committee on Food
                   Additives). FAO Food and Nutrition Meetings Series,
                   No. 1., 1976; WHO Technical Report Series, No. 599,
                   1976.

         42.        Toxicological evaluation of certain food additives.
                   WHO Food Additives Series, No. 10, 1976.

         43.        Specifications for the identity and purity of some
                    food additives. FAO Food and Nutrition Series, No.
                   1B, 1977; WHO Food Additives Series, No. 11, 1977.

         44.        Evaluation of certain food additives (Twenty-first
                   report of the Joint FAO/WHO Expert Committee on Food
                   Additives). WHO Technical Report Series, No. 617,
                   1978.

         45.        Summary of toxicological data of certain food
                    additives. WHO Food Additives Series, No. 12, 1977.

         46.        Specifications for identity and purity of some food
                    additives, including antioxidant, food colours,
                    thickeners, and others. FAO Nutrition Meetings
                   Report Series, No. 57, 1977.

         47.        Evaluation of certain food additives and
                    contaminants (Twenty-second report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 631, 1978.

         48.        Summary of toxicological data of certain food
                    additives and contaminants. WHO Food Additives
                   Series, No. 13, 1978.

         49.        Specifications for the identity and purity of
                    certain food additives. FAO Food and Nutrition
                   Paper, No. 7, 1978.

         50.        Evaluation of certain food additives (Twenty-third
                   report of the Joint FAO/WHO Expert Committee on Food
                   Additives). WHO Technical Report Series, No. 648,
                   1980, and corrigenda.

         51.        Toxicological evaluation of certain food additives.
                   WHO Food Additives Series, No. 14, 1980.

         52.        Specifications for identity and purity of food
                    colours, flavouring agents, and other food
                    additives. FAO Food and Nutrition Paper, No. 12,
                   1979.

         53.        Evaluation of certain food additives (Twenty-fourth
                   report of the Joint FAO/WHO Expert Committee on Food
                   Additives). WHO Technical Report Series, No. 653,
                   1980.

         54.        Toxicological evaluation of certain food additives.
                   WHO Food Additives Series, No. 15, 1980.

         55.        Specifications for identity and purity of food
                    additives (sweetening agents, emulsifying agents,
                    and other food additives). FAO Food and Nutrition
                   Paper, No. 17, 1980.

         56.        Evaluation of certain food additives (Twenty-fifth
                   report of the Joint FAO/WHO Expert Committee on Food
                   Additives). WHO Technical Report Series, No. 669,
                   1981.

         57.        Toxicological evaluation of certain food additives.
                   WHO Food Additives Series, No. 16, 1981.

         58.        Specifications for identity and purity of food
                    additives (carrier solvents, emulsifiers and
                    stabilizers, enzyme preparations, flavouring agents,
                    food colours, sweetening agents, and other food
                    additives). FAO Food and Nutrition Paper, No. 19,
                   1981.

         59.        Evaluation of certain food additives and
                    contaminants (Twenty-sixth report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 683, 1982.

         60.        Toxicological evaluation of certain food additives.
                   WHO Food Additives Series, No. 17, 1982.

         61.        Specifications for the identity and purity of
                    certain food additives. FAO Food and Nutrition
                   Paper, No. 25, 1982.

         62.        Evaluation of certain food additives and
                    contaminants (Twenty-seventh report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 696, 1983, and
                   corrigenda.

         63.        Toxicological evaluation of certain food additives
                    and contaminants. WHO Food Additives Series,
                   No. 18, 1983.

         64.        Specifications for the identity and purity of
                    certain food additives. FAO Food and Nutrition
                   Paper, No. 28, 1983.

         65.        Guide to specifications--General notices, general
                    methods, identification tests, test solutions, and
                    other reference materials. FAO Food and Nutrition
                   Paper, No. 5, Rev. 1, 1983.

         66.        Evaluation of certain food additives and
                    contaminants (Twenty-eight report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 710, 1984, and
                   corrigendum.

         67.        Toxicological evaluation of certain food additives
                    and contaminants. WHO Food Additives Series, No.
                   19, 1984.

         68.        Specifications for the identity and purity of food
                    colours. FAO Food and Nutrition Paper, No. 31/1,
                   1984.

         69.        Specifications for the identity and purity of food
                    additives. FAO Food and nutrition Paper, No. 31/2,
                   1984.

         70.        Evaluation of certain food additives and
                    contaminants (Twenty-ninth report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 733, 1986, and
                   corrigendum.

         71.        Specifications for the identity and purity of
                    certain food additives. FAO Food and nutrition
                   Paper, No. 34, 1986.

         72.        Toxicological evaluation of certain food additives
                    and contaminants. WHO Food Additives Series, No.
                   20. Cambridge University Press, 1987.

         73.        Evaluation of certain food additives and
                    contaminants (Thirtieth report of the Joint FAO/WHO
                   Expert Committee on Food Additives). WHO Technical
                   Report Series, No. 751, 1987.

         74.        Toxicological evaluation of certain food additives
                    and contaminants. WHO Food Additives Series, No.
                   21. Cambridge University Press, 1987.

         75.        Specifications for the identity and purity of
                    certain food additives. FAO Food and Nutrition
                   Paper, No. 37, 1987.

         76.        Principles for the safety assessment of food
                    additives and contaminants in food. WHO
                   Environmental Health Criteria, No. 70. Geneva, World
                   Health Organization, 1987.

         77.        Evaluation of certain food additives and
                    contaminants (Thirty-first report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 759, 1987 and
                   corrigendum.

         78.        Toxicological evaluation of certain food additives.
                   WHO Food Additives Series, No. 22. Cambridge
                   University Press, 1988.

         79.        Specifications for the identity and purity of
                    certain food additives. FAO Food and Nutrition
                   Paper, No. 38, 1988.

         80.        Evaluation of certain veterinary drug residues in
                    food (Thirty-second report of the Joint FAO/WHO
                   Expert Committee on Food Additives). WHO Technical
                   Report Series, No. 763, 1988.

         81.        Toxicological evaluation of certain veterinary drug
                    residues in food. WHO Food Additives Series,
                   No. 23. Cambridge University Press, 1988.

         82.        Residues of some veterinary drugs in animals and
                    foods. FAO Food and Nutrition paper, No. 41, 1988.

         83.        Evaluation of certain food additives and
                    contaminants (Thirty-third report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 776, 1989.

         84.        Toxicological evaluation of certain food additives
                    and contaminants. WHO Food Additives Series, No.
                   24. Cambridge University Press, 1989.

         85.        Evaluation of certain veterinary drug residues in
                    food (Thirty-fourth report of the Joint FAO/WHO
                   Expert Committee on Food Additives). WHO Technical
                   Report Series, No. 788, 1989.

         86.        Toxicological evaluation of certain veterinary drug
                    residues in food. WHO Food Additives Series, No.
                   25, 1990.

         87.        Residues of some veterinary drugs in animals and
                    foods. FAO Food and Nutrition Paper, No. 41/2,
                   1990.

         88.        Evaluation of certain food additives and
                    contaminants (Thirty-fifth report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 789, 1990, and
                   corrigenda.

         89.        Toxicological evaluation of certain food additives
                    and contaminants. WHO Food Additives Series, No.
                   26, 1990.

         90.        Specifications for identity and purity of certain
                    food additives. FAO Food and Nutrition Paper, No.
                   49, 1990.

         91.        Evaluation of certain veterinary drug residues in
                    food (Thirty-sixth report of the Joint FAO/WHO
                   Expert Committee on Food Additives). WHO Technical
                   Report Series, No. 799, 1990.

         92.        Toxicological evaluation of certain veterinary drug
                    residues in food. WHO Food Additives Series, No.
                   27, 1991.

         93.        Residues of some veterinary drugs in animals and
                   foods. FAO Food and Nutrition Paper, No. 41/3, 1991.

         94.        Evaluation of certain food additives and
                    contaminants (Thirty-seventh report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series, No. 806, 1991, and
                   corrigenda.

         95.        Toxicological evaluation of certain food additives
                    and contaminants. WHO Food Additives Series, No.
                   28, 1991.

         96.        Compendium of Food Additive Specifications. Joint
                   FAO/WHO Expert Committee on Food Additives (JECFA).
                   Combined specifications from 1st through the 37th
                   Meetings, 1956-1990. FAO, 1992 (2 volumes).

         97.        Evaluation of certain veterinary drug residues in
                    food. (Thirty-eighth report of the Joint FAO/WHO
                   Expert Committee on Food Additives). WHO Technical
                   Report Series, No. 815, 1991.

         98.        Toxicological evaluation of certain veterinary
                    residues in food. WHO Food Additives Series, No.
                   29, 1991.

         99.        Residues of some veterinary drugs in animals and
                    foods. FAO Food and Nutrition Paper, No. 41/4,
                   1991.

         100.       Guide to specifications - General notices, general
                    analytical techniques, identification tests, test
                    solutions, and other reference materials. FAO Food
                   and Nutrition Paper, No. 5, Ref. 2, 1991.

         101.       Evaluation of certain food additives and
                    contaminants (Thirty-ninth report of the Joint
                   FAO/WHO Expert Committee on Food Additives). WHO
                   Technical Report Series No. 828, 1992.

         102.       Toxicological evaluation of certain food additives
                    and contaminants.
                   WHO Food Additive Series, No. 30, 1993.

         103.       Compendium of food additive specifications:
                    Addendum 1. FAO Food and Nutrition Paper, No. 52,
                   1992.

         104.       Evaluation of certain veterinary drug residues in
                    food. (Fortieth report of the Joint FAO/WHO Expert
                   Committee on Food Additives). WHO Technical Report
                   Series, No. 832, in preparation.





















    See Also:
       Toxicological Abbreviations