Evaluation of certain food additives

Ninety-second report of the Joint FAO/WHO Expert Committee on Food Additives

• Author(s): World Health Organization, Food and Agriculture Organization of the United Nations,
• Publisher: Food & Agriculture Org.
• Pages: 76
• ISBN_10: 9251371903
  ISBN_13: 9789251371909
  
• Language: en
• Categories: Technology & Engineering / Food Science / Food Safety & Security , Technology & Engineering / Chemical & Biochemical , Mathematics / Game Theory ,

Description:... This report presents the conclusions of a Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually from 7 to 18 June 2021. The toxicological and dietary exposure monographs in this volume summarize data on the safety of and dietary exposure to specific food additives: benzoic acid, its salts and derivatives; collagenase from Streptomyces violaceoruber expressed in S. violaceoruber; ¦Â-glucanase from Streptomyces violaceoruber expressed in S. violaceoruber; phospholipase A2 from Stretomyces violaceoruber expressed in S. violaceoruber; riboflavin from Ashbya gossypii; and ribonuclease P from Penicillium citrinum.