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    FAO Nutrition Meetings 
    Report Series No. 48A 
    WHO/FOOD ADD/70.39




    TOXICOLOGICAL EVALUATION OF SOME
    EXTRACTION SOLVENTS AND CERTAIN 
    OTHER SUBSTANCES




    The content of this document is the 
    result of the deliberations of the Joint 
    FAO/WHO Expert Committee on Food Additives 
    which met in Geneva, 24 June  -2 July 19701




    Food and Agriculture Organization of the United Nations
    World Health Organization


                   

    1 Fourteenth report of the Joint FAO/WHO Expert Committee on Food
    Additives, FAO Nutrition Meetings Report Series in press; Wld Hlth
    Org. techn. Rep. Ser., in press.


    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. 1.
    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. tech. Rep. Ser., 1961, No. 220

    6. Evaluation of the Toxicity of a Number of Antimicrobials and Anti
    oxidants: 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
    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 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, 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, 1970, 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,  1970, No.46B,
    WHO/Food Add/70.37



                   

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

    





















    See Also:
       Toxicological Abbreviations