Scientific Opinion on the re‐evaluation of Brilliant Black BN (E 151) 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 Brilliant Black BN (E 151). Brilliant Black BN has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
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Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive
EFSA Journal, 2010 Steviol glycosides in the present evaluation are mixtures of steviol glycosides that comprise not less than 95% of stevioside and/or rebaudioside A. Stevioside as a sweetener was evaluated by the SCF in 1984, 1989 and 1999.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
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Food Chemistry AdvancesUganda’s projected annual egg consumption of 1.9 kg per capita by 2025 raises concerns over heavy metal contamination in poultry products. Wakiso District, a peri‑urban hub supplying Kampala, faces potential exposure risks due to inconsistent feed ...
Shadad Mugabi +3 more
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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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EFSA review of Maximum Residue Limits for halquinol in pig tissues as set by JECFA
EFSA Supporting Publications, 2021 Maria de Lourdes Bastos +8 more
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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 ...
openaire
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 +5 more
doaj
Analysis of JECFA's draft guideline on “Evaluation of enzyme preparations used in the manufacture of foods” [PDF]
EFSA Supporting Publications, 2020 openaire +1 more source
Neurodevelopmental effects of methylmercury (MeHg): a review of epidemiological points of departure (PoDs), toxicological reference values (TRVs), and key uncertainties in human health risk assessment. [PDF]
Arch ToxicolBlechinger SR +3 more
europepmc +1 more source