Safety evaluation of certain food additives - ipcs inchem

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SULFITES: ASSESSMENT OF DIETARY EXPOSURE 243 Ough, C.S. (1986) Determination of sulfur dioxide in grapes and wines. J. Assoc. Off. Anal. Chem., 69(1), 5–7. Perfetti, G.A. & Diachenko, G.W. (2003) Determination of sulfite in dried garlic by reversedphase ion pairing liquid chromatography with post-column detection. J. Assoc. Off. Anal. Chem., 86(3), 544–550. Pizzoferrato, L., Quattrucci, E. & Di Lullo, G. (1990) Evaluation of an HPLC method for the determination of sulphiting agents in foods. Food Addit. Contam., 7(2), 189–195. Pizzoferrato, L., Di Lullo, G. & Quatrucci, E. (1998) Determination of free, bound and total sulphites in foods by indirect photometry–HPLC. Food Chem., 63(2), 275–279. Ruiz, E., Santillana, M.I., De Alba, M., Nieto, M.T. & Garcia-Castellano, S. (1994) Highperformance ion chromatography determination of total sulfites in foodstuffs. J. Liq. Chromatogr., 17(2), 447–456. Safavi, A. & Haghighi, B. (1997) Flow injection of sulphite by gas-phase molecular absorption UV/VIS spectrophotometry. Talanta, 44, 1009–1016. Sezgintürk, M.K. & Dinçkaya, E. (2005) Direct determination of sulfite in food samples by a biosensor based on plant tissue homogenate. Talanta, 65, 998–1002. Soubra, L., Sarkis, D., Hilan, C. & Verger, P. (2007) Dietary exposure of children and teenagers to benzoates, sulphites, butylhydroxyanisol (BHA) and butylhydroxytoluen [sic] (BHT) in Beirut (Lebanon). Regul. Toxicol. Pharmacol., 47, 68–77. Sullivan, J.J., Hollingworth, T.A., Wekell, M.M., Newton, R.T. & Larose, J.E. (1986) Determination of sulfite in food by flow injection analysis. J. Assoc. Off. Anal. Chem., 69(3), 542–546. Taylor, S.L., Higley, N.A. & Bush, R.K. (1986) Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity, and hypersensitivity. Adv. Food Res., 30, 1–76. Trenerry, V.C. (1996) The determination of the sulphite content of some foods and beverages by capillary electrophoresis. Food Chem., 55(3), 299–303. Turrini, A., Saba, A., Perrone, D., Cialfa, E. & Amicis, D.A. (2001) Food consumption patterns in Italy: the INN-CA Study 1994–1996. Eur. J. Clin. Nutr., 55, 571–588. United Kingdom Minister of Agriculture, Fisheries and Food, Secretary of State for Health and the Secretary of State for Wales, and the Secretary of State for Scotland (1995) Miscellaneous Food Additives Regulations 1995. Statutory Instrument No. 3187, as amended (http://www.opsi.gov.uk/si/si1995/Uksi_19953187_en_1.htm). Volatier, J.-L. (2000) Individual national survey on dietary consumption. INCA survey 1999. Paris, France, Tec & Doc Lavoisier for Agence Française de Sécurité Sanitaire des Aliments. Warner, C.R., Diachenko, G.W. & Bailey, C.J. (2000) Sulfites: an important food safety issue. Food Testing & Analysis, August/September, pp. 1–4. Wedzicha, B.L. (1992) Chemistry of sulphiting agents in food. Food Addit. Contam., 9(5), 449–459. Wedzicha, B.L., Lamikanra, O., Herrera, J.C. & Panahi, S. (1984) Recent developments in the understanding of the chemistry of sulphur (IV) oxospecies in dehydrated vegetables. Food Chem., 15, 141–155. Williams, D.J., Scudamore-Smith, P.D., Nottingham, S.M. & Petroff, M. (1992) A comparison of three methods for determining total sulfur dioxide in white wine. Am. J. Enol. Vitic., 43(3), 227–229.
244 SULFITES: ASSESSMENT OF DIETARY EXPOSURE Appendix 1. Recent data on concentration of sulfites in foods made available to the Committee since 2000 a. Australia Food groups Sulfite concentration (mg sulfur dioxide/kg or mg sulfur dioxide/l) Total samples (n) Positive samples (n) Mean (trace = 0) Mean (trace = LOR) Minimum Maximum Alcoholic cider 9 9 78 78 60 105 Barbecue sauce 9 9 5 7
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WHO FOOD ADDITIVES SERIES: 60 Safet
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CONTENTS Preface ..................
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PREFACE The monographs contained in
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ASPARAGINASE FROM ASPERGILLUS NIGER
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16 CALCIUM LIGNOSULFONATE (40-65) 1
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18 CALCIUM LIGNOSULFONATE (40-65) ~
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20 CALCIUM LIGNOSULFONATE (40-65) A
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22 CALCIUM LIGNOSULFONATE (40-65) c
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24 CALCIUM LIGNOSULFONATE (40-65) T
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28 CALCIUM LIGNOSULFONATE (40-65) i
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ETHYL LAUROYL ARGINATE First draft
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ETHYL LAUROYL ARGINATE 41 and Devel
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ETHYL LAUROYL ARGINATE 43 lauroyl a
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ETHYL LAUROYL ARGINATE 45 arginine.
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ETHYL LAUROYL ARGINATE 47 resulting
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ETHYL LAUROYL ARGINATE 49 Table 4.
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ETHYL LAUROYL ARGINATE 51 weight ch
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ETHYL LAUROYL ARGINATE 53 stomach l
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ETHYL LAUROYL ARGINATE 55 fibrosis
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ETHYL LAUROYL ARGINATE 57 Table 5 (
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ETHYL LAUROYL ARGINATE 59 first 4 d
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ETHYL LAUROYL ARGINATE 61 The gener
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ETHYL LAUROYL ARGINATE 63 treatment
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ETHYL LAUROYL ARGINATE 65 gestation
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ETHYL LAUROYL ARGINATE 67 Body weig
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ETHYL LAUROYL ARGINATE 69 Table 6.
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ETHYL LAUROYL ARGINATE 77 About 99%
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ETHYL LAUROYL ARGINATE 79 concentra
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ETHYL LAUROYL ARGINATE 81 theoretic
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ETHYL LAUROYL ARGINATE 83 Huntingdo
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PAPRIKA EXTRACT First draft prepare
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PAPRIKA EXTRACT 87 of capsanthin ra
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PAPRIKA EXTRACT 89 biochemical para
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PAPRIKA EXTRACT 91 Table 1. Sales o
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PAPRIKA EXTRACT 93 Table 2. Estimat
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PAPRIKA EXTRACT 95 The European Sci
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PAPRIKA EXTRACT 97 The potential di
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PAPRIKA EXTRACT 99 Hornero-Mendez,
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PAPRIKA EXTRACT 101 Appendix 1. Res
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PAPRIKA EXTRACT 103 Appendix 1. (co
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PAPRIKA EXTRACT 105 Appendix 1. (co
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108 PHOSPHOLIPASE C EXPRESSED IN PI
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PHYTOSTEROLS, PHYTOSTANOLS AND THEI
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166 POLYDIMETHYLSILOXANE (addendum)
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STEVIOL GLYCOSIDES (addendum) First
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STEVIOL GLYCOSIDES (addendum) 185 r
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STEVIOL GLYCOSIDES (addendum) 187 c
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STEVIOL GLYCOSIDES (addendum) 189 a
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STEVIOL GLYCOSIDES (addendum) 191 N
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Page 249: 242 SULFITES: ASSESSMENT OF DIETARY
Page 268: SAFETY EVALUATIONS OF GROUPS OF REL
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294 ALIPHATIC BRANCHED-CHAIN SATURA
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332 ALIPHATIC LINEAR ,-UNSATURATED
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ALKOXY-SUBSTITUTED ALLYLBENZENES PR
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ALKOXY-SUBSTITUTED ALLYLBENZENES 35
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FURAN-SUBSTITUTED ALIPHATIC HYDROCA
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HYDROXY- AND ALKOXY-SUBSTITUTED BEN
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MISCELLANEOUS NITROGEN-CONTAINING S
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580 SUBSTANCES STRUCTURALLY RELATED
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ANNEXES
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598 ANNEX 1 10. Specifications for
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600 ANNEX 1 No. 54, 1974; WHO Techn
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602 ANNEX 1 70. Evaluation of certa
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604 ANNEX 1 108. Toxicological eval
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606 ANNEX 1 148. Residues of some v
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608 ANNEX 1 188. Safety evaluation
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610 ANNEX 2 ECG electrocardiogram E
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612 ANNEX 2 SI stimulation index SU
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614 ANNEX 3 Ms J. Baines, Food Stan
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ANNEX 4 ACCEPTABLE DAILY INTAKES, O
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ANNEX 4 619 Food additive Specifica
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ANNEX 4 621 3. FLAVOURING AGENTS 3.
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ANNEX 4 623 Flavouring agent No. Sp
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ANNEX 4 625 Flavouring agent JECFA
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ANNEX 4 627 Actual production volum
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ANNEX 4 629 Flavouring agent No. Sp
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ANNEX 5 SUMMARY OF THE SAFETY EVALU
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ANNEX 5 633 Secondary components Co
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