World Health Organization

Safety evaluation of certain food additives and contaminants World Health Organization

This volume contains monographs prepared at the eighty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Geneva, Switzerland, from 7 to 16 June 2016.

The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives (Allura Red AC; carob bean gum; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of related flavoring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives).

This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.