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References 1. FAO/WHO. Joint FAO/WHO Conference on Food Additives. Rome, Food and Agriculture Organization of the United Nations, 1956 (FAO Nutrition Meetings Report Series, No. 11); Geneva, World Health Organization, 1956 (WHO Technical Report Series, No. 107). 2. Codex Alimentarius Commission. Report of the forty-first session of the Codex Committee on Food Additives, Shanghai, China, 16–20 March 2009. Rome, Food and Agriculture Organization of the United Nations, 2009 (ALINORM 09/32/12; http://www.codexalimentarius.net/ download/report/721/al32_12e.pdf). 3. European Commission. Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97. Official Journal of the European Union, 2008; L354:7. 4. European Food Safety Authority. Guidance document of the scientific panel on genetically modified organisms for the risk assessment of genetically modified microorganisms and their derived products intended for food and feed use (Question No EFSA-Q-2003-005B). Adopted on 17 May 2006. October 2006. The EFSA Journal, 2006; 374:1–115 (http://www.efsa.europa.eu/cs/BlobServer/Scientific_Document/ comm_Guidance%20doc_GMM_ en.pdf?ssbinary=true). 5. European Food Safety Authority. Guidance of the Scientific Panel of Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) on the Submission of a Dossier on Food Enzymes for Safety Evaluation by the Scientific Panel of Food Contact Material, Enzymes, Flavourings and Processing Aids (Question No EFSA-Q-2007-080). Adopted 23 July 2009. The EFSA Journal, 2009; 1305:1–26. 6. FAO/WHO. General specifications and considerations for enzyme preparations used in food processing. Prepared at the sixty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives, 59
20–29 June 2006. Rome, Food and Agriculture Organization of the United Nations, 2006 (FAO JECFA Monographs, No. 3; http:// www.fao.org/ag/agn/jecfa-additives/docs/enzymes_en.htm). 7. Codex Alimentarius Commission. Report of the fortieth session of the Codex Committee on Food Additives, Beijing, China, 21–25 April 2008. Rome, Food and Agriculture Organization of the United Nations, 2008 (ALINORM 08/31/12; http://www.codexalimentarius.net/ download/report/702/al31_12e.pdf). 8. Claus D, Berkeley RCW. Genus Bacillus Cohn 1872, 174 AL . In: Sneath PHA, Mair NS, Sharpe ME, Holt JG, eds. Bergey’s manual of systematic bacteriology. Vol. 2. Baltimore, MD, Williams and Wilkins, 1986; 1105–1140. 9. Yoon J-H, Lee K-C, Weiss N, Kho YH, Kang KH, Park Y-H. Sporosarcina aquimarina sp. nov., a bacterium isolated from seawater in Korea, and transfer of Bacillus globisporus (Larkin and Stokes, 1967), Bacillus psychrophilus (Nakamura 1984) and Bacillus pasteurii (Chester 1898) to the genus Sporosarcina as Sporosarcina globispora comb. nov., Sporosarcina psychrophila comb. nov., and Sporosarcina pasteurii comb. nov., and amended description of the genus Sporosarcina. International Journal of Systematic and Evolutionary Microbiology, 2001; 51:1079–1086. 10. Codex Alimentarius Commission. Report of the thirty-ninth session of the Codex Committee on Food Additives, Beijing, China, 24–28 April 2007. Rome, Food and Agriculture Organization of the United Nations, 2007 (ALINORM 07/30/12 Rev.; http://www.codexalimentarius.net/ web/archives.jsp?year=07). 60
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WHO Technical Report Series 956 EVA
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Contents 1. Introduction 1.1 Declar
Page 6 and 7:
Seventy-first meeting of the Joint
Page 8 and 9:
Dr S.M.F. Jeurissen, Centre for Sub
Page 10:
1. Introduction The Joint FAO/WHO E
Page 13 and 14:
the unidentified saccharide fractio
Page 15 and 16:
nisin to nisin preparation at the s
Page 17 and 18: Committee noted, however, that the
Page 19 and 20: hydrothermal vent. Based on the ami
Page 21 and 22: guar gum, locust (carob) bean gum a
Page 23 and 24: Semi-refined cassia gum was also te
Page 25 and 26: juices 1 and coffee-, tea- and herb
Page 27 and 28: Table 1. continued Country (year) S
Page 29 and 30: nectars, which were all assumed to
Page 31 and 32: pending submission of additional da
Page 33 and 34: Chemical and technical consideratio
Page 35 and 36: Assessment of dietary exposure The
Page 37 and 38: The chemical composition of GEGR va
Page 39 and 40: At the forty-sixth meeting, the Com
Page 41 and 42: some isomerization and dehydration
Page 43 and 44: The Committee at its forty-sixth me
Page 45 and 46: ut they still tended to be higher i
Page 47 and 48: to lycopene that occurs naturally i
Page 49 and 50: “not specified” for synthetic l
Page 51 and 52: arabic, reviewed by the Committee a
Page 53 and 54: in animals. Sodium sulfate was eval
Page 55 and 56: twenty-ninth meeting, when used in
Page 57 and 58: SOE type II tested negative in a re
Page 59 and 60: 3.2.2 Ethyl lauroyl arginate The Co
Page 61 and 62: e used in the method for residual O
Page 64: 5. Recommendation 1. To better asse
Page 70 and 71: Annex 1 Reports and other documents
Page 72 and 73: 22. Evaluation of food additives: s
Page 74 and 75: 52. Specifications for identity and
Page 76 and 77: 88. Evaluation of certain food addi
Page 78 and 79: 123. Toxicological evaluation of ce
Page 80 and 81: 160. Evaluation of certain food add
Page 82 and 83: Annex 2 Acceptable daily intakes, o
Page 84 and 85: Food additive Specifications a Acce
Page 86: 2. Food additives considered for sp
Page 89: Glycerol ester of wood rosin The sp
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