World Health Organ Tech Rep Ser. 2005;928:1-156.
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 (including flavouring agents) and contaminants, assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (benzoyl peroxide, alpha-cyclodextrin, hexose oxidase from Chondrus crispus expressed in Hansenula polymorpha, lutein from Tagetes erecta L., peroxyacid antimicrobial solutions containing 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), steviol glycosides, D-tagatose, xylanases from Bacillus subtilis expressed in B. subtilis, zeaxanthin), flavouring agents, and a natural constituent (glycyrrhizinic acid). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents and natural constituent considered, changes in the status of specifications, and further information requested or desired.
本报告阐述了粮农组织/世卫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和纯度规范。报告第一部分全面讨论了食品添加剂（包括调味剂）和污染物毒理学评估的相关原则、摄入量评估以及食品添加剂规范的制定与修订。随后是委员会对各类特定食品添加剂（过氧化苯甲酰、α-环糊精、多形汉逊酵母表达的皱波角叉菜己糖氧化酶、万寿菊叶黄素、含1-羟基亚乙基-1,1-二膦酸（HEDP）的过氧酸抗菌溶液、甜菊糖苷、D-塔格糖、枯草芽孢杆菌表达的枯草芽孢杆菌木聚糖酶、玉米黄质）、调味剂以及一种天然成分（甘草次酸）的毒理学和摄入量数据评估的总结。报告附录中的表格总结了委员会对食品添加剂ADI的建议、对所审议的调味剂和天然成分的建议、规范状态的变化以及要求或期望的进一步信息。
