EFSA Journal, 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
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
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Scientific Opinion on the re-evaluation of Patent Blue V (E 131) as a food additive [PDF]
EFSA Journal, 2013 The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Patent Blue V (E 131). Patent Blue V (E 131) is a triarylmethane dye permitted for use as a food additive in the EU, that has been ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
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Heavy Metals Cd, Hg and Pb in Fresh Milk from Dairy Farms in South Jakarta Analyzed by ICP-MS
Tropical Animal Science Journal, 2023 Determination of heavy metals cadmium (Cd), mercury (Hg), and lead (Pb) in fresh milk refers to the FDA 2020 method by inductively coupled plasma mass spectrometry (ICP-MS) was verified in this study.
E. M. Silalahi +2 more
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Comparison of the Approaches Taken by EFSA and JECFA to Establish a HBGV for Cadmium
EFSA Journal, 2011 EFSA received a mandate from the European Commission (EC) to re‐assess the elements linked to the establishment of the health‐based guidance value in the opinion on cadmium in food of the EFSA's CONTAM panel (EFSA, 2009a).
European Food Safety Authority
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Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012) [PDF]
EFSA Journal, 2014 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
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
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Scientific statement on the health‐based guidance values for dioxins and dioxin‐like PCBs
EFSA Journal, 2015 Different organisations have undertaken risk assessments of dioxins resulting in the issuance of a range of health‐based guidance values. This report examines the approaches taken by the Scientific Committee on Food (SCF), the Joint FAO/WHO Expert ...
European Food Safety Authority
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Roczniki Panstwowego Zakladu Higieny, 2021 Background. Fruit and fruit products are important part of our daily diet. In addition to the ingredients necessary for the proper functioning of the body, these products can also be a source of intake elements harmful to human health.
Monika Mania +4 more
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EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 73, Revision 2 (FGE.73Rev2). Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev3 (2012) [PDF]
, 2013 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
core +1 more source
EFSA Journal, 2013 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
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Scientific Opinion on the re‐evaluation of Brown FK (E 154) as a food additive
EFSA Journal, 2010 The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re‐evaluating the safety of Brown FK (E 154). Brown FK is a food colouring substance permitted only in kippers at a maximum concentration of 20 mg/kg, which has ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
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