The Ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), Geneva, 27 June to 6 July 2023. The report represents JECFA evaluations of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive aspartame. The report also summaries JECFA assessment of the dietary exposure to two groups of flavouring agents (esters of aliphatic acyclic primary alcohols with branched-chain aliphatic acyclic acids and hydroxy- and alkoxy-substituted benzyl derivatives) and the revised specifications for eight flavouring agents.

The monographs contained in this volume were prepared at the ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at WHO headquarters in Geneva, Switzerland, on 27 June–6 July 2023. [Author] These monographs summarize the data on specific food additives, including flavouring agents, reviewed by the Committee. [Author]

The Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 31 October–9 November 2023. The report represents JECFA evaluation of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive titanium dioxide. The report also summaries JECFA assessment of the dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids).

The Committee assessed the safety of four food additives (butterfly pea flower extract, natamycin A, nisin, and polyglycerol esters of fatty acids) four processing aids (enzymes) and revised the specifications for 10 flavouring agents. The assessments, recommendations and comments by the Committee will be discussed by the Codex Committee on Food Additives to generate recommendations to national authorities on risk-management and risk-mitigation measures to reduce human exposure. WHO will publish detailed monographs in the WHO Food Additives Series with the toxicological and other related information on which the safety assessments of the compounds were based. FAO publishes summaries of the identity and purity of food additives.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the toxicological data on T-2 and HT-2 and the combined dietary exposure was re-evaluated. At its ninetieth meeting, JECFA had reviewed the information that had become available after the fifty-sixth meeting on T-2 and HT-2 concerning analytical methods, sampling, effect of processing, prevention and control, occurrence in food commodities and dietary exposure. The report summarizes the main conclusions of the Committee regarding the group acute reference dose and tolerable daily intake for T-2, HT-2 and DAS, as well as the risk characterization and recommendations.

The monographs contained in this volume were prepared at the ninety-second meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met virtually from 7–18 June 2021. These monographs summarize the data on specific food additives reviewed by the Committee.

This report represents the conclusions of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) convened to evaluate the safety of veterinary drug residues in food: clopidol, imidacloprid and fumagillin. Annexed to this report is a summary of the Committee’s recommendations on these drugs discussed at the ninety-eighth meeting, including acceptable daily intakes (ADIs), acute reference doses (ARfDs), estimated dietary exposure and proposed maximum residue limits (MRLs). Summaries are also provided for general considerations around the matters of interest arising from previous sessions of the Codex Committee on Residues of Veterinary Drugs in Foods (CCRVDF), update of Guidance for the Safety Evaluation of Residues of Veterinary Drugs with incomplete data packages, and release of JECFA Toolbox for Veterinary Drug Residues Risk Assessment. This volume and others in the WHO Technical Report Series contain infrmation that is useful to those who produce and use veterinary drugs, and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of residues of veterinary drugs within the terms of reference of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). It covers topics such as the parallel review process; estimation of dietary exposure to veterinary drug residues; a risk-based decision tree approach for safety evaluation; assessment of the potential effects of residues on the human intestinal microbiome. Summaries follow the Committee’s evaluations of toxicological and residue data on a variety of veterinary drugs: two antiparasitic agents (imidacloprid, ivermectin) and one coccidiostat (nicarbazin). Additionally, further evaluation of the parasiticide selamectin is included as part of a pilot in support of the proposed parallel review process. Annexed to the report is a summary of the Committee’s recommendations on these drugs, including acceptable daily intakes and proposed maximum residue limits.

The Ninety-seventh meeting of the Joint FAO/WHO Executive Committee on Food Additives (JECFA) was held in Rome from 31 October to 9 November 2023. The purpose of the meeting was to evaluate the safety of certain food additives and flavourings. The Committee evaluated the safety of the food additive titanium dioxide and the safety and dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids). These monographs summarize the data on specific food additives reviewed by the Committee.