Results 91 to 100 of about 4,342 (175)

Collection And Pre-Selection Of Available Data To Be Used For The Risk Assessment Of Malachite Green Residues By Jecfa

, 2008
DE; en; efsa-focal-point@bfr.bund ...
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Toxicological evaluation of certain veterinary drug residues in food: prepared by the ninety-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

v, 97 p.This volume presents the toxicological evaluations prepared by the ninety-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Rome in February 2024, concerning residues of selected veterinary drugs in food. The
World Health Organization, Food and Agriculture Organization of the United Nations   +1 more
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Safety evaluation of certain food additives: prepared by the one-hundredth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

v, 279 p.This publication contains monographs prepared at the one-hundredth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Rome from 10 to 19 June 2025. It presents the Committee’s evaluation of selected food additives,
World Health Organization, Food and Agriculture Organization of the United Nations   +1 more
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EFSA review of Maximum Residue Limits for halquinol in pig tissues as set by JECFA

EFSA Supporting Publications, 2021
Maria de Lourdes Bastos, Georges Bories, Paul Brantom, Jaume Galobart, Jürgen Gropp, Francesca Marcon, Fabiola Pizzo, Roberto Edoardo Villa, Maria Vittoria Vettori   +8 more
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Exposure Assessment of Total Mercury: A Probabilistic-Approach Study Based on Consumption of Canned Fish

Journal of Environmental Health and Sustainable Development, 2019
Introduction: Exposure to mercury (Hg) by consumption of fish is a recent health concern. So, it is important to evaluate the health risks related to canned fish consumption. The purpose of this study was to investigate the potential health risk based on
Afshin Ebrahimi, Elaheh Karimpoor, Zahra Godazandehha, Zahra Heidari, Maryam Zarean, Malihe Moazeni   +5 more
doaj  

EFSA ; Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c) [PDF]

, 2011
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission ...
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Reports of the Scientific Committee for Food. Fifth series [PDF]

, 1978

core  

First report on certain additives used in the manufacture of plastic materials intended to come into contact with foodstuffs (Opinions expressed until 3 May 1992). Reports of the Scientific Committee for Food. Thirty-third series [PDF]

, 1995

core  

Analysis of JECFA's draft guideline on “Evaluation of enzyme preparations used in the manufacture of foods” [PDF]

EFSA Supporting Publications, 2020
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Scientific Opinion on Flavouring Group Evaluation 94: Consideration of aliphatic amines and amides evaluated in addendum to the JECFA group aliphatic and aromatic amines and amides by JECFA [PDF]

EFSA Journal, 2010
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