Safety Evaluation Of Certain Food Additives potx

[...]... allergenicity of 19 different commercial enzymes used in the food industry Food Chem Toxicol., 44, 1909–1915 European Food Safety Authority (2008) The maintenance of the list of QPS microorganisms intentionally added to food and feed Scientific opinion of the Panel on Biological Hazards adopted on 10 December 2008 EFSA J., 923, 1–48 FAO/WHO (2001) Evaluation of allergenicity of genetically modified foods Report... Food Safety Authority (2006) Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to an application on the use of cassia gum as a food additive Question No EFSA-Q-2003-134 Adopted on 26 September 2006 EFSA J., 389, 1–16 FAO/WHO (2008) Report of the fortieth session of the Codex Committee on Food Additives, ... Expert Committee on Food Additives, Rome, 20–29 June 2006 Rome, Italy, Food and Agriculture Organization of the United Nations (FAO JECFA Monographs, No 3; http:// www.fao.org/ag/agn/jecfa -additives/ docs/enzymes_en.htm) FAO/WHO (2008) Report of the fortieth session of the Codex Committee on Food Additives, Beijing, China, 21–25 April Rome, Italy, Food and Agriculture Organization of the United Nations,... DiNovi2 1 Food Standards Australia New Zealand, Canberra, Australian Capital Territory, Australia 2 Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland, United States of America (USA) 1 Explanation 2 Previous safety evaluation 3 Use of cyclamates 4 Dietary exposure to cyclamates 4.1 Concentrations of cyclamates in food 4.2... can be used in a wide range of foodstuffs, but it is not expected to be present in the final product The following estimation is based on the worst-case assumption that the enzyme is used in all processed food and beverages and remains in the products consumed The maximum amount of TOS added to food is 48 mg/kg Assuming a daily consumption of 750 g of food (50%) and 1500 g of beverages (25%), according... exposure of approximately 195 mg/person per day Assuming a default body weight of 60 kg, dietary exposure was 3.3 mg/kg bw per day In the opinion, it was noted that the use of per capita food consumption did not allow an analysis of high-percentile consumers of these foods The EFSA opinion also contained a dietary exposure estimate prepared using individual dietary records for USA consumers of foods that... exposure of 2.1 mg/kg bw per day Dietary exposure at the 90th percentile was 4.9 mg/kg bw per day A sponsor supplied an estimate of dietary exposure to cassia gum from its proposed use in four broad food categories: processed cheese at a maximum cassia CASSIA GUM 25 gum level of 3000 mg/kg food; frozen desserts at up to 2500 mg/kg food; and meat products and poultry products at up to 3500 mg/kg food Food... mg/kg food in cheeses to 3500 mg/kg food in meat and poultry products (Lubrizol, 2008) In a submission to CASSIA GUM 21 the European Commission, use levels for cassia gum only up to 2500 mg/kg food were considered, with a maximum of 1500 mg/kg food for processed meat and poultry products (European Food Safety Authority, 2006) 3.2 Dietary exposure estimates The Committee received an assessment of dietary... modified foods Report of a Joint FAO/WHO Expert Consultation on Allergenicity of Foods Derived from Biotechnology, 22–25 January 2001 Rome, Italy, Food and Agriculture Organization of the United Nations (ftp://ftp.fao.org/es/esn /food/ allergygm.pdf) FAO/WHO (2006) General specifications and considerations for enzyme preparations used in food processing Prepared at the sixty-seventh meeting of the Joint FAO/WHO... genotoxic Cassia gum was not tested in a carcinogenicity study, but, given the lack of genotoxicity and the negative results obtained in assays of carcinogenicity of locust (carob) bean gum and tara gum, the Committee did not consider a study of long-term toxicity and/or carcinogenicity necessary for the safety evaluation of cassia gum Semi-refined cassia gum was tested in reproductive toxicity studies . Safety evaluation of certain food additives Prepared by the Seventy-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) WHO FOOD ADDITIVES SERIES:. Seventy-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). (WHO food additives series ; 62) 1 .Food additives - toxicity. 2 .Food contamination.