Compendium of Food Additive Specifications - Joint FAO/WHO Expert Committee on Food Additives (JECFA)

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dc.creatorFAO/WHO
dc.date2023-04-27T13:32:30Z
dc.date2023-04-27T13:32:30Z
dc.date2021
dc.date2021-06-04T13:26:38.0000000Z
dc.date.accessioned2026-06-27T23:03:11Z
dc.descriptionThis document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually on an online platform from 1 – 12 June 2020, due to travel restrictions and lock-downs caused by the COVID-19 pandemic. The Committee evaluated the safety of six food additives, conducted an exposure assessment for one group of food additives, and revised the specifications for three other food additives (including one group). The Committee also evaluated the safety of two groups of flavoring agents and revised the specifications for 12 flavoring agents. Tentative specifications were prepared for three, as the safety evaluations were not completed.
dc.format78 p.
dc.formatapplication/pdf
dc.identifier2664-7451
dc.identifier978-92-5-133963-3
dc.identifier1817-7077
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/cb3310en
dc.identifierhttp://www.fao.org/3/cb3310en/cb3310en.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/270541
dc.languageEnglish
dc.publisherFAO and WHO ;
dc.relationJoint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs
dc.relationNo. 25
dc.rightsFAO
dc.titleCompendium of Food Additive Specifications - Joint FAO/WHO Expert Committee on Food Additives (JECFA)
dc.title89th Virtual Meeting 1-12 June 2020
dc.typeBook (series)

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