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Joint FAO/WHO expert committee on food additives

 

A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Rome, Italy, from 20 to 29 June 2006. The purpose of the meeting was to evaluate certain food additives and food contaminants.


Mrs Inge Meyland, Danish Institute of Food and Veterinary Research, Søborg, Denmark, served as Chairman and Dr John Larsen, Division of Toxicology and Risk Assessment, Danish Institute of Food and Veterinary Research, Søborg,

Denmark, served as Vice-Chairman.


Dr Annika Wennberg, Nutrition and Consumer Protection Division, Food and Agriculture Organization, and Dr Angelika Tritscher, International Programme on Chemical Safety, World Health Organization, served as joint secretaries.


The present meeting was the sixty-seventh in a series of similar meetings. The tasks before the Committee were (a) to elaborate further principles for evaluating the safety of food additives including flavouring agents; (b) to evaluate certain food additives and food contaminants; and (c) to review and prepare specifications for selected food additives.


The report of the meeting will appear in the WHO Technical Report Series. Its presentation will be similar to that of previous reports, namely, general considerations, comments on specific substances, and recommendations for future work. An annex will include detailed tables (similar to the tables in this report) summarizing the main conclusions of the Committee in terms of acceptable daily intakes (ADIs) and other toxicological recommendations. Information on specifications for the identity and purity of certain food additives examined by the Committee will also be included.


The participants in the meeting are listed in Annex 1. Further information required or desired is listed in Annex 2 General considerations that contain information that the Committee would like to disseminate quickly are included in Annex 3.


Toxicological monographs or monograph addenda on most of the substances that were considered will be published in WHO Food Additives Series No. 58.


New and revised specifications for the identity and purity of the compounds will be published in FAO JECFA Monographs 3.



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