Safety evaluation of certain food additives and contaminants

CONTENTS Preface Specific food additives (other than flavouring agents) Acidified sodium chlorite .................................................................................. Asparaginase from Aspergillus oryzae expressed in Aspergillus oryzae ........ Carrageenan and processed Eucheuma seaweed (addendum) ..................... Cyclotetraglucose and cyclotetraglucose syrup ............................................... Isoamylase from Pseudomonas amyloderamosa ........................................... Phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae (addendum) ...................................................................................... Sodium iron(III) ethylenediaminetetraacetic acid (sodium iron EDTA) (addendum) .................................................................................................. Safety evaluations of groups of related flavouring agents Introduction ...................................................................................................... Aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances (addendum) ................................................................... Simple aliphatic and aromatic sulfides and thiols (addendum) ........................ Aliphatic acyclic diols, triols and related substances (addendum) ................... Sulfur-containing heterocyclic compounds (addendum) .................................. Aliphatic and aromatic amines and amides (addendum) ................................. Contaminants Aflatoxins: Impact of different hypothetical limits for almonds, Brazil nuts, hazelnuts, pistachios and dried figs ............................................................. Ochratoxin A (addendum) ................................................................................ Annexes Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives ............ Annex 2 Abbreviations used in the monographs .......................................... Annex 3 Participants in the sixty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives ............................................. Annex 4 Acceptable daily intakes and other toxicological information and information on specifications .......................................................... Annex 5 Summary of the safety evaluation of secondary components for flavouring agents with minimum assay values of less than 95% ......................................................................................... v 1 3 55 65 87 111 119 125 145 147 151 175 237 251 275 303 305 357 431 433 443 447 451 463