Safety Evaluation of Certain Food Additives (Who Food Additives Series) WHO Food Additives Series, No 56

✍ Scribed by World Health Organization Editors

• Year: 2006
• Tongue: English
• Leaves: 479
• Category: Library

✦ Synopsis

The toxicological monograph's in this volume summarize the safety data on a number of food additives: Beeswax Candelilla wax Quillaia extract Type 1 and 2 Phospholipase from fusarium venenatum expressed in Aspergillus oryzae Calcium L-5 methyltetrahydrofolate (L-5_MTHF) and Pulllulan (Pullulan P1-20). Monograph's on seven groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included.

✦ Table of Contents

TITLE......Page 2
COPYRIGHT......Page 3
CONTENTS......Page 4
PREFACE......Page 6
SPECIFIC FOOD ADDITIVES (OTHER THAN FLAVOURING AGENTS)......Page 8
ACIDIFIED SODIUM CHLORITE......Page 10
1. EXPLANATION......Page 11
2. BIOLOGICAL DATA......Page 13
3. DIETARY EXPOSURE......Page 44
4. COMMENTS......Page 53
5. EVALUATION......Page 56
6. REFERENCES......Page 57
1. EXPLANATION......Page 62
2. BIOLOGICAL DATA......Page 64
3. DIETARY EXPOSURE......Page 66
6. REFERENCES......Page 69
1. EXPLANATION......Page 72
2. BIOLOGICAL DATA......Page 73
3. DIETARY EXPOSURE......Page 84
4. COMMENTS......Page 86
5. EVALUATION......Page 88
6. REFERENCES......Page 89
CYCLOTETRAGLUCOSE AND CYCLOTETRAGLUCOSE SYRUP......Page 94
1. EXPLANATION......Page 95
2. BIOLOGICAL DATA......Page 96
3. DIETARY EXPOSURE......Page 109
4. COMMENTS......Page 112
5. EVALUATION......Page 114
6. REFERENCES......Page 115
1. EXPLANATION......Page 118
2. BIOLOGICAL DATA......Page 120
3. DIETARY EXPOSURE......Page 122
4. COMMENTS......Page 123
6. REFERENCES......Page 124
1. EXPLANATION......Page 126
2. BIOLOGICAL DATA......Page 127
3. DIETARY EXPOSURE......Page 128
6. REFERENCES......Page 130
1. EXPLANATION......Page 132
2. BIOLOGICAL DATA......Page 134
3. COMMENTS......Page 148
4. EVALUATION......Page 149
5. REFERENCES......Page 150
SAFETY EVALUATIONS OF GROUPS OF RELATED FLAVOURING AGENTS......Page 152
INTRODUCTION......Page 154
1. EVALUATION......Page 158
2. RELEVANT BACKGROUND INFORMATION
......Page 171
3. REFERENCES......Page 178
SIMPLE ALIPHATIC AND AROMATIC SULFIDES AND THIOLS (addendum)......Page 182
1. EVALUATION......Page 183
2. RELEVANT BACKGROUND INFORMATION......Page 226
3. REFERENCES......Page 237
1. EVALUATION......Page 244
2. RELEVANT BACKGROUND INFORMATION......Page 252
3. REFERENCES......Page 255
1. EVALUATION......Page 258
2. RELEVANT BACKGROUND INFORMATION......Page 274
3. REFERENCES......Page 280
1. EVALUATION......Page 282
2. RELEVANT BACKGROUND INFORMATION......Page 295
3. REFERENCES......Page 306
CONTAMINANTS......Page 310
AFLATOXINS: IMPACT OF DIFFERENT HYPOTHETICAL LIMITS FOR ALMONDS, BRAZIL NUTS, HAZELNUTS, PISTACHIOS AND DRIED FIGS......Page 312
1. EXPLANATION......Page 313
2. ANALYTICAL METHODS......Page 314
3. SAMPLING PROTOCOLS......Page 319
5. LEVELS AND PATTERNS OF CONTAMINATION OF FOOD COMMODITIES......Page 321
6. ESTIMATED DIETARY EXPOSURE......Page 337
7. PREVENTION AND CONTROL OF AFLATOXIN PRODUCTION......Page 347
8. COMMENTS......Page 350
9. EVALUATION......Page 354
10. REFERENCES......Page 355
OCHRATOXIN A (addendum)......Page 364
1. EXPLANATION......Page 366
2. BIOLOGICAL DATA......Page 367
3. ANALYTICAL METHODS......Page 399
5. LEVELS AND PATTERNS OF CONTAMINATION OF FOOD COMMODITIES......Page 401
6. EFFECTS OF PROCESSING......Page 407
7. PREVENTION AND CONTROL OF OCHRATOXIN A PRODUCTION......Page 409
8. FOOD CONSUMPTION AND DIETARY EXPOSURE ASSESSMENTS......Page 411
9. COMMENTS......Page 417
10. EVALUATION......Page 423
11. REFERENCES......Page 424
ANNEXES......Page 438
ANNEX 1 REPORTS AND OTHER DOCUMENTS RESULTING FROM PREVIOUS MEETINGS OF THE JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES......Page 440
ANNEX 2 ABBREVIATIONS USED IN THE MONOGRAPHS......Page 450
SECRETARIAT......Page 454
ANNEX 4 ACCEPTABLE DAILY INTAKES, OTHER TOXICOLOGICAL INFORMATION AND INFORMATION ON SPECIFICATIONS......Page 458
ANNEX 5 SUMMARY OF THE SAFETY EVALUATION OF SECONDARY COMPONENTS FOR FLAVOURING AGENTS WITH MINIMUM ASSAY VALUES OF LESS THAN 95%......Page 470
REFERENCES FOR ANNEX 5:......Page 477
BACK COVER......Page 479