Evaluation of certain food additives and contaminants : thirty-first report of the Joint FAO/WHO Expert Committee on Food Additives, meeting held in Geneva from 16 to 25 February 1987

1. Introduction -- 2. General c0nsiderations -- 3. Comments on specific food additives and contaminants -- 4. establishments and revision of certain specifications -- 5. Future work -- 6. recommendations to FAO and WHO -- Acknowledgements -- Annexes

Opens with brief comments on methodological principles governing the evaluation of substances considered by the committee, including substances present in animal feeds and additives in infant foods. The most extensive section summarizes available chemical, biological, and toxicological data on a number of food additives and contaminants that were either evaluated for the first time or re-evaluated by the committee. These include substances in the general categories of enzyme preparations, flavouring agents, food colours, a miscellaneous group of food additives, and aflatoxins. Annexed to the report are three additional sections, including a bibliography of reports and documents, a table communicating the status of acceptable daily intakes and specifications issued for compounds considered by the committee, and a list of further toxicological studies and information required or desired for certain substances.