World Health Organ Tech Rep Ser. 2002;913:i-viii, 1-153, back cover.
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives and contaminants (including flavouring agents), and the establishment and revision of specifications. A summary follows of the Committee's evaluations of toxicological data on various specific food additives (alitame, cross-linked sodium carboxymethyl cellulose, mineral oils (low- and medium-viscosity), nitrate, nitrite, and salatrim and six groups of flavouring agents). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and recommendations on the flavouring agents considered, changes in the status of specifications, further information required or desired, and a summary of conclusions on flavouring agents with minimum assay values of 95% or less.
本报告呈现了粮农组织/世界卫生组织联合专家委员会的结论，该委员会召开会议旨在评估各类食品添加剂的安全性，以期推荐每日允许摄入量（ADI）并制定食品添加剂的鉴别与纯度规范。报告的第一部分对食品添加剂和污染物（包括调味剂）毒理学评估的指导原则以及规范的制定与修订进行了一般性讨论。接下来是委员会对各类特定食品添加剂（阿力甜、交联羧甲基纤维素钠、矿物油（低粘度和中粘度）、硝酸盐、亚硝酸盐、蔗糖聚酯）以及六类调味剂毒理学数据的评估总结。报告附件中的表格汇总了委员会对食品添加剂ADI的建议以及对所审议调味剂的建议、规范状态的变化、所需或期望的进一步信息，以及对最低含量测定值为95%或更低的调味剂的结论总结。
