Hydrocyanic acid and Mycotoxins in food commodities. Request for data on Hydrocyanic acid and Mycotoxins in cassava and cassava products (including fermented cooked cassava-based products)

Hydrocyanic acid and Mycotoxins in food commodities. Request for data on Hydrocyanic acid and Mycotoxins in cassava and cassava products (including fermented cooked cassava-based products)

Issued August 2017

Year of publication 2017

Place of publication Rome, Italy ;

Pages 3p.

Publisher FAO/WHO ;

Product type Meeting

Edition 1

Language English

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Joint FAO/WHO Expert Committee on Food Additives (JECFA). Eighty sixth meeting. Food Additives. List of substances scheduled for evaluation and request for data: ADDENDUM to the JECFA Call for data published on 22nd June 2017. Now Published 01 September
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Attached is an addendum to the list of substances in Annex 1 (pt. 1.3 -Toxicological evaluation, exposure assessment and establishment of specifications for certain flavouring agents and pt. 1.4 Revision of specification for certain flavourings) scheduled for evaluation or re-evaluation at the 86th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). This addendum contains a list of flavouring agents for evaluation or re-evaluation at the 86th meeting of the Joint FAO/WHO Exp ert Committee on Food Additives (JECFA) in addition to the food additives already mentioned in the call for data published on 22 June 2017. http://www.who.int/foodsafety/JECFA_86_Call_for_data_22_June_2017.pdf?ua=1 The list has been prepared by the Joint FAO/WHO Secretariat of the Committee and is based on recommendations of the Codex Committee on Food Additives (CCFA), previous Expert Committees, and direct requests from governments, other interested organizations, and producers of substance s that have been evaluated previously.

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