Joint Expert Committee on Food Additives and

Veterinary drug residues Codex Committee on Residues of Veterinary Drugs in Food (CCRVDF) and the Joint Expert Committee on Food Additives and Contaminants (JECFA). 

The amount of the material that can be ingested without unreasonable risk of adverse health effects may be considered an acceptable daily intake. This refers primarily to food chemicals. To arrive at an acceptable daily intake, appropriate toxicological tests and safety factors are involved. ADIs have been established by the U.S. Food and Drug Administration, the World Health Organization, the Joint Expert Committee on Food Additives, and the European Economic Community. 

Joint Expert Committee on Food Additives (JECFA)—Monographs and Evaluations. 

The extent of safety studies necessary to obtain food additive approval can be demonstrated by the studies carried out on acesulfame K (trade name Sunett ), one of the sweeteners developed in course of the last 25 years,7 which has been endorsed for food use by the Joint Expert Committee on Food Additives (JECFA) of the WHO and FAO and the Scientific Committee for Foods (SCF) of the EU and has meanwhile been approved in more than 100 countries. This program shows the wide range of studies necessary. 

Monographs from the Joint FAO/WHO Expert Committee on Food Additives and from the Joint FAO/WHO Meeting on Pesticide Residues... 

Similarly, in order to avoid any quantitative estimate, an MOE approach has been recommended by, e.g., JECFA (the Joint FAO/WHO Expert Committee on Food Additives) and EFSA (the European Food Safety Authority) in the assessment of compounds that are both genotoxic and carcinogenic by using a benchmark dose (BMD) approach to estimate the BMDLio (benchmark dose lower limit) representing the lower bound of a 95% confidence interval on the BMD corresponding to a 10% tumor incidence (see Section 6.4). 

Vanillin is listed in the Code of Federal Regulations by the FDA as a Generally Recognized As Safe (GRAS) substance. The Council of Europe and the FAO/WHO Joint Expert Committee on Food Additives have both given vanillin an unconditional Acceptable Daily Intake (ADI) of 10 mg/kg,... 

Since food laws in most countries regulate the use of intense sweeteners, analytical control for the presence and levels of sweeteners in food is essential. According to the FAO/ WHO Joint Expert Committee on Food Additives (JECFA) it is also important to know the level of additives in food products in order to estimate the actual consumption by the population. This information will show the average intake in relation to the acceptable daily intake (ADI) over a period of time. Based on this knowledge, regulatory authorities can propose regulations to ensure intakes below... 

The risk to health from chemicals in food can be assessed by comparing estimates of dietary exposure with recommended safe levels of exposure. For most metals and other elements, these are the Provisional Tolerable Weekly Intakes (PTWIs) and the Provisional Tolerable Daily Intakes (PTDIs) recommended by the Joint Expert Committee on Food Additives of the Food and Agricultural Organisation of the United Nations and the World Health Organisation International Programme on Chemical Safety (JECFA). The European Commission s Scientific Committee on Food has established other relevant safe levels. These are Acceptable Daily Intakes (ADIs) for chemicals added to food, and Tolerable Daily Intakes (TDIs) for chemical contaminants. The use of the term tolerable implies permissibility rather than acceptability. All the above recommendations are estimates of the amount of substance that can be ingested over a lifetime without appreciable risk, expressed on a daily or weekly basis as appropriate. 

The CVM accepts many AOAC and equivalent methods for use by laboratories in testing for drug residues in animal tissues. The CVM has adopted the consumption estimates used by the FAO/WHO Joint Expert Committee on Food Additives in the development of standards for drug residues in animal tissues. 

The Codex Committee on Food Additives of the WHO/FAO has for many years given "temporary endorsement" to a large number of substances, particularly the flavor materials on Codex Lists B1 and B2. This was done for one of the following reasons the Joint Expert Committee on Food Additives (JECFA) did not allocate ADI levels mainly because of lack of "adequate" classical toxicological or specification data (these were placed on list Bl), or the materials were never evaluated by JECFA (these were placed on list B2). 

The committee is cognizant of the need for international harmonization of specifications in today s world. Efforts were made, where feasible, to harmonize the specifications in this edition with those of other standards-setting organizations, in particular with those in the Compendium of Food Additive Specifications, prepared by the Food and Agricultural Organization of the United Nations (FAO)AVorld Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) and published by the FAO. 

Joint Expert Committee on Food Additives - Monographs and Evaluations. Produced by the Joint WHO/FAO... 

Another potentially important source of food safety expertise resides in the Joint Expert Committees on Food Additives (JECFA), first organized in 1956 by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) and now associated with these organizations Codex Alimentarius Commission. JECFA reports have influenced decisions by the FDA and other regulatory bodies, and its recommendations... 

Joint Expert Committee on Food Additives 1998. Safety evaluation of certain food additives and contaminants. WHO Food Additives Series 40. Aflatoxins. http //www.inchem.org/documents/ jecfa/jecmono/v040je 16.htm April 16, 2004. 

Joint Expert Committee on Food Additives 2001a. Fifty-sixth meeting Geneva, 6-15 February 2001. Summary and Conclusions, http //www.who.int/ipcs/food/jecfa/summaries/en/summary 56.pdf April 15, 2004. 

The WHO/FAO Joint Expert Committee on Food Additives - distinguishes three general kinds of caramel ( / caramel color plain, (2) caramel color, ammonia process, and (3) caramel color, ammonium sulfite process. Both the European Technical Caramel Association (EUTECA) and the International Technical Caramel Association (ITCA) have standardized the properties of four classes and ten types of caramels they are given in Table I. The content of heavy metals cannot exceed values reported in the footnote to that Table. 

This is the procedure that has been and is still used by the Joint Experts Committee on Food Additives (FAO/WHO) in evaluating food additives and contaminants. It is also used by the Food and Drug Administration for food additives, color additives, contaminants, natural toxicants, or any other identifiable substance in food. It is built into the Code of Federal Regulations for such use. (3)... 

Furthermore, the Joint Expert Committee on Food Additives (107) (fECFA) of the WHO and FAO of the United Nations issued the evaluation of the safety, stating that on the basis of the available data, the total dietary intake of glutamates arising from their use at the levels necessary to achieve the desired technological effect and from their acceptable background in food does not, in the opinion of the committee, represent a hazard to health. 

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