Apéndice I: Lista de participantes/List of participants/Liste des participants
Apéndice II: NGAA Cuadro 1 - Aditivos de uso permitido en condiciones especificadas en ciertos alimentos o categorías de alimentos
Appéndix III: NGAA Cuadro 3 - Aditivos de uso permitido en los alimentos en general salvo que se especifique lo contrario, de conformidad con las BPF
Apéndice IV: Anteproyecto de Anexo a de la Norma General para los Aditivos Alimentarios (en el Trámite 5 del procedimiento)
Apéndice V: Anteproyecto de Enmienda del Preámbulo de la Ngaa (en el Trámite 3 del procedimiento acelerado)
Apéndice VI: Norma del Codex para las Aguas Minerales Naturales - Límites relacionados con la salud para ciertas sustancias (aprobación con enmiendas)
Apéndice VII: Proyecto de Especificaciones Sobre Identidad y Pureza de los Aditivos Alimentarios
Apéndice VIII: Proyecto de Enmiendas del Sistema Internacional de Numeración para los Aditivos Alimentarios (en el Trámite 5 del procedimiento acelerado)
Apéndice IX
Apéndice X: Proyecto de Nivel Máximo (Cereales) y Anteproyecto de Niveles Máximos para el Cadmio
Apéndice XI: Medidas necesarias a consecuencia de cambios en el estado de la IDA y otras recomendaciones toxicológicas
Apéndice XII: Aditivos alimentarios y contaminantes propuestos para evaluación por el JEFCA
Chairman of the Session |
Mr. Edwin F.F. Hecker |
Président de la Session |
Ministry of Agriculture, Nature |
Presidente de la Reunión |
Management and Fisheries |
Ing. Carlos Camano
SENASA-SAGPyA
Av Paseo Colón 367 5 Piso
Buenos Aires
Tel.: + 54.11.4345.4110
Fax: + 54.11.4524.8060
E-mail: [email protected]
Mr. Eduardo Mario Berti
Embassy of Argentina
Javastraat 20
2585 AN The Hague, Netherlands
Tel.: + 31.70.362.5907
Fax: + 31.70.346.9758
AUSTRALIA/AUSTRALIE
Dr. Simon Brooke -Taylor
Program Manager, Food Product Standards
Australia New Zealand Food Authority
P.O.Box 7186
Canberra MC ACT 2610
Tel.: + 61.2.6271 2225
Fax: + 61.2.6271.2278
E-mail: [email protected]
Dr. Melanie O'Flynn
Director Residues & Standards
National Office of Food Safety
Department of Agriculture, Fisheries &
Forestry
GPO Box 858 - Canberra ACT 2601
Tel. + 61 2 6272 4549
Fax. + 61 2 6272 4023
E-mail: [email protected]
Dr. Luba Tomaska
Review Manager
Food Products Standards
Australia New Zealand Food Authority
P.O. Box 7186
Canberra MC ACT 2610
Tel.: + 61.2.6271.2259
Fax: + 61.2.6271.2278
E-mail: [email protected]
AUSTRIA
Dr. Michael Sulzner
Federal Chancellory Section VI/2
Radetzkystrasse 2
A-1031 Vienna
Tel.: +43.1.71172
Fax: +43.1.7137952
E-mail: [email protected]
BELGIUM/BELGIQUE/BELGICA
Mr. Ch. Crémer, Chef de Service
Inspection des Denrees Alimentaires
Ministere da la Sante
Cite Administrative de l'Etat
Quartier Esplanade 11 - 1010 Bruxelles
Tel.: + 32.2.2106388 - Fax: + 32.2.2104816
E-mail: [email protected]
Mr. Johan Hallaert
FEVIA
Kortenberglaan 172/7 - 1000 Brussel
Tel.: + 32.2.7430820 - Fax: + 32.2.7339426
E-mail: [email protected]
L. Van Holder
Health Inspector
Pachecolaan 19/5 - 1010 Brussel
Tel.: +32.2.210 6390 - Fax: +32.2.210 4816
Mr. Guido Kayaert
Nestlé Coordination Centre
Birmingham Straat 221
B 1070 Brussel
Tel.: + 32.2.5295330 - Fax: + 32.2.5295620
E-mail: [email protected]
[email protected]
Mr. Gilles Morelle
Public & Scientific Affairs
Puratos NV
Industrialaan 25 - Zone Maalbeek
1702 Groot-Bijgaarden
Tel.: + 32.2.481 4285
Fax: + 32.2.481 4268
E-mail: [email protected]
Ms. Christine Vinkx
Food Inspector - Food Inspection Service
Rac Esplanade 11th floor
Pachecolaan 19/5 - 1010 Brussel
Tel.: +32.2.210 4837 - Fax: +32.2.210 4816
E-mail: [email protected]
BOTSWANA
Dr. B.V. Kgarebe
Senior Lecturer (Analytical Chemistry)
Department of Chemistry
University of Botswana
Private Bag UB 00 704
Gaborone
Tel.: + 267.3552500 - Fax: + 267.3552784
E-mail: [email protected]
Mrs Rosina Diseko
Chief Health Officer
Ministry of Health
P.Bag 00 269. Gaborone
Tel.: +267.374351 or 374355
Fax: +267.374354
E-mail: [email protected]
Mr. Hussein H.T. Tarimo
Principal Scientific Officer (Food Control)
Ministry of Health
Private Bag 00269
Gaborone
Tel.: + 267.374357 or 374351
Fax: + 267.374354
E-mail: [email protected]
BRAZIL/BRESIL/BRASIL
Mrs. Maria Cecilia de Figueiredo Toledo
Ministry of Health - Professor Toxicology
State University of Campinas
Faculty of Food Engineering - Unicamp
P.O. Box 6121
13083 970 Campinas S.P.
Tel.: +55.19.2892832
Fax: +55.19.7887890 or 2891513
E-mail: [email protected];
[email protected]
Mr. Marcos Derizans
2nd Secretary
Embassy of Brazil
Mauritskade 19
2514 HD The Hague - The Netherlands
Tel.: +31.70.3023969 - Fax: +31.70.3025951
Mrs. Fabiana Reis
Ministério da Saúde
Secretaria de Vigilância Sanitária
Divisáo de Alimentos
Esplanada dos Ministérios, Bloco 11°
8° andar, sala 835
700068-900 Brasilia DF
Tel.: +55.61.2268536 or 3152166
Fax: +55.61.3152727
E-mail: [email protected]
CAMBODIA/CAMBODGE
Ms Pau Ann Sivutha
Pharmacist, Food Safety Office
Ministry of Health
Phnom-Penh
Tel.: +855.23 880248 - Fax: +855.23 880247
CAMEROUN
J. Tentchou
Ministry of Agriculture
Yaoundé
Tel.: +237.22 3541 - Fax: +237.22 1151
CANADA
Mr. John Salminen, A/Chief
Chemical Health Hazard Assessment Division
Bureau of Chemical Safety
Sir Frederick Banting Bldg. (2201B1)
Tunney's Pasture
Ottawa, Ontario K1A QL2
Tel.: + 1.613.957.1700 - Fax: + 1.613.990.1543
E-mail: [email protected]
Dr. Bruce Lauer, A/Head
Food Additives & Contaminants Section,
Chemical Health Hazard Assessment Division
Bureau of Chemical Safety
Food Directorate, Health Protection Branch
Health Canada
Ottawa, Ontario K1A 0L2
Tel.: + 1.613.957.1696 - Fax: +1.613.990.1543
E-mail: [email protected]
CHAD/TCHAD
D. Bardoum
Directeur Adjoint des Forêts
B.P. 447
N'Djanema
Tel.: +235 52 5028
CHINA/CHINE
Zhao Tonggang
Deputy Director General
Department of Health Legislation and Inspection -
Ministry of Health
44 Hou Hai Bei Yan - Beijing
Tel.: +86.10 6401 5609 - Fax: +86.10 6401 3352
Zhao Danyu
Research Assistant
Institute of Food Safety Control and Inspection -
Ministry of Health
7 Pan Jia Yuan Nan Li - Beijing
Tel.: +86.10.67711813 - Fax: +86.10.67711813
Chen Junshi
Professor, Institute of Nutrition and Food Hygiene
Chinese Academy of Preventive Medicine
29 Nan Wei Road, Beijing
Tel.: +86.10.6318 7585 - Fax: +86.10.6301 1875
E-mail: [email protected]
Mr. Dong Wang
Department for Supervision on Health
State Administration for Entry-Exit Inspection and
Quarantine (SAIQ)
No. A10 Chao Wai Da Jie
Chaoyang District
Beijing 100020
Tel.: +86.10.65994530
Fax: +86.10.65994577
Dr Qing-Chuan Chen
Engineer, China Import & Export Commodity
Inspection Technology Institute
No A3 Gaobeidian North Road, Chaoyang
District - Beijing 100025
Tel.: +86.10.65571629
Fax: +86.10.65575968
E-mail: [email protected]
CZECH REPUBLIC
REPUBLIQUE TCHEQUE
REPUBLICA CHECA
Mr. Bohumil Turek, Head, National
Reference Centre of Toxic Substances in
Food
National Institute of Public Health
Srobárova 48, 100 42 Prague 10
Tel.: + 420.2.67082317
Fax: + 420.2.67310291
Mr. Jiri Kodl, Head
National Laboratory on Food Additives
National Institute of Public Health
Srobárova 48, 100 42 Prague 10
Tel.: + 420.2.6708.2318
Fax: + 420.2.6731.0291
Mrs. Vladimíra Kantorová
Expert of WTO (SPS)
Ministry of Agriculture of the Czech Republic
Tesnov Street 17, 117 05 Prague
Tel: +420.2.2181.2754
Fax: +420.2.2481.0652
E-mail: [email protected]
DENMARK/DANEMARK/DINAMARCA
Ms. Bente Fabech
Scientific Adviser
Danish Veterinary and Food Administration
Rolighedsvej 25
DK-1958 Frederiksberg C
Tel.: + 45.33 95 6000
Fax: + 45.33 95 6680
E-mail: [email protected]
Mr. Tage Bak
Danish Sec. of Food, Drink & Service
Workers
Head of Secretariat
C.F. Richsvej 103
DK 2000 Frederiksberg
Tel.: +45.38 86 18 85
Fax: +45.38 88 38 66
E-mail: [email protected]
Dr. Torsten Berg
Deputy Head of Division
Danish Veterinary and Food Administration
Mørkhøj Bygade 19
DK 2860 Søborg
Tel.: +45.33 956460 - Fax: +45.33 956696
E-mail:[email protected]
Mr. Steen Kledal
Consultant - Confederation of Danish
Industries
DK-1787 Copenhagen V
Tel.: +45.33 773377- Fax: +45.33 773300
E-mail: [email protected]
Mads Kolte-Olsen
Ministry of Food, Agriculture and Fisheries
Holbergsgade 2, Copenhagen
Tel.: +45.33.92 21 60 - Fax: +45.33.12 28 48
E-mail: [email protected]
Dr. Dorthe Licht
Scientific Adviser
Danish Veterinary and Food Administration
Rolighedsvej 25
DK 1958 Frederiksberg C
Tel: +45.33.95 60 00 - Fax:+45.33.95 60 01
E-mail:[email protected]
Ms. Laila Lundby
Food Scientist
Danish Dairy Board
Frederiks Allé 22
DK 8000 Arhus C
Tel: +45.87.31 21 99 - Fax:+45.87.31 20 00
E-mail: [email protected]
Ms. Inge Meyland
Senior Scientific Adviser
Danish Veterinary and Food Administration
Mørkhøj Bygade 19
DK 2860 Søborg
Tel.: +45.33.956 404 - Fax: + 45.33.956 619
E-mail: [email protected]
EGYPT/EGYPTE/EGIPTO
Ahmed Gaballa
Scientific Regulatory Affairs Manager
Atlantic Industries
P.O. Box 7052
Free Zone - Nasr City, Cairo
Tel: +202.271.8820
Fax: +202.287.7620
E-mail: [email protected]
Dr. Amel Abdel Aziz Abdel Kader
Research Assistant
Head of Mycotoxin Section
Central Laboratory for Food and Feed
Agricultural Research Centre
9 Gamma Street, Giza
Tel.: +202.5731.989
Fax: +202.573.2280
Dr. Fouad El-Tahan
Head of Microbiological Section
Central Laboratory of Residue Analysis and
Heavy Metals in Food
7, Nadi El-Said Street, Ministry of Agriculture
P.O. Box 467, El Orman - Giza
Tel.: + 20.2.3601395
Fax: + 20.2.3611216
E-mail: fouadeltahan@hotmail
ERITREA/ERYTHREE
A.K. Eiesab
Consul General
Sweelinck Plein 9/11
2517 GK The Hague
The Netherlands
Tel.: +31.70.4276812
Fax: +31.70.4277236
ESTONIA/ESTONIE
Mrs. Tiina Veisserik
Consultant
The Associatiof of Estionian Food Industry
Gonsiori 29, 10147 Tallinn
Tel.: +372.2.421 809
Fax: + 372.631 2718
E-mail: [email protected]
FINLAND/FINLANDE/FINLANDIA
Ms. Liisa Rajakangas
Senior Adviser
Ministry of Trade and Industry
P.O. Box 230
FIN - 00171 Helsinki
Tel.: +358.9.1603730
Fax: +358.9.1602648
E-mail: [email protected]
Dr. Anja Hallikainen
Senior Scientific Officer
National Food Administration
P.O. Box 5
FIN - 00531 Helsinki
Tel.: + 358.9.77267619
Fax: + 358.9.77267666
E-mail: [email protected]
Mr. Seppo Heiskanen
Research Director
Finnish Food and Drink Ind. Fed.
P.O. Box 115, FIN - 00241 Helsinki
Tel.: +358.9.148871
Fax: +358.9.14887201
E-mail: [email protected]
Mr. Esko Niemi
Head of Food Additiven Section
Finnish Customs Laboratory
Tekniikantie 13
FIN -02150 Espoo
Tel.: +358.9.6143259
Fax: +358.9.463383
E-mail: [email protected]
Ms. Harriet Wallin
Senior Food Control Officer
National Food Administration
P.O. Box 5
FIN -00531 Helsinki
Tel.: +358.9.77267629 - Fax: +358.9.77267666
E-mail: [email protected]
FRANCE/FRANCIA
Mrs. P. Escargueil
Inspecteur - Ministère de l'Economie, des
Finances et de l'Industrie
D.G.C.C.R.F.
59, Boulevard Vincent Auriol
75703 Paris Cedex 13
Tel: +33.1.44 97 32 05 - Fax +33.1.44 97 30 43
E-mail: [email protected]
Mr. B. André
Inspecteur principal - Ministère de l'Economie et des
Finances, DGCCRF
59 Boulevard Vincent Auriol
75703 Paris Cedex 13
Tel.: +33.1.449 73201 - Fax: +33.1 449 73043
E-mail. [email protected]
Dr S. Coulon
Chargée de mission - Coordination des
contrôles
Ministère de l'Agriculture
DGAL-SDSRA Controle Résidus
251 rue de Vaugirard
75015 Paris
Tel.: +33.1.4955 8121 - Fax: +33.1 4955 4462
E-mail: [email protected]
Mrs. Nelly Delfaut
Chargée de Missions - A.T.L.A
34, Rue de Saint Petersburg
75382 Paris cedex 08
Tel: +33.1.49 70 72 72 - Fax: +33.1.42 80 63 62
E-mail: [email protected]
Mr. H. Ferry-Wilczek
Ministère de l'Agriculture et de la
Pêche
DGAL/SDRIR
251 Rue de Vaugirard
75015 Paris Cedex 13
Tel.: + 33.1.49555872 - Fax: + 33.1.49555948
J.M. Frémy
Centre National d'Etudes Vétérinaires
et
Alimentaires
10 Rue P. Curie
F 94704 Maisons-Alfort
Tel.: +33.1.49772751 - Fax: +33.1.49772695
E-mail: [email protected]
Mrs. Christine Guittard
S.Y.M.P.A.
Immeuble Elysées la défense
7, Place du Dôme
92056 Paris
Tel.: +33.1.55 23 13 64 - Fax: +33.1.55 23 13 65
E-mail: [email protected]
Mrs. S. Halley des Fontaines
Ministère de l'Agriculture et de la
Pêche
DGAL/SDRIR
Direction Génèralde l'Alimentation
251 Rue de Vaugirard
75703 Paris Cedex 13
Tel.: + 33.1.49.555007
Fax: + 33.1.49.555948
E-mail. Segoline.halley-des-
[email protected]
Mr. Jean-Marc Heintz
Nestlé France (Ania)
Conseiller Scientifique et Réglementaire
7, Boulevard Pierre Carle
PO Box 900 Noisiel
77446 Marne la Vallee Cedex 02
Tel.: +33.1.60 53 20 78
Fax: +33.1.60 53 54 65
E-mail: [email protected]
Mrs. Nadine Josien
Société Roquette Frères
62136 Lestram
Tel: + 33 3 21 63 36 00
Fax. + 33 1 21 63 38 50
E-mail: [email protected]
Mr. Hervé Lafforque
Food Safety Manager
PCSA - Groupe Danone
15, Avenue Galilée
92350 Le Plessis Robinson
Tel.: +33.1.41 07 84 82
Fax: +33.1.41 07 84 98
E-mail: [email protected]
Mr. Jean-Charles Leblanc
C.N.E.R.N.A. - INAP-G
16, Rue Claude Bernard, 75005 Paris
Tel.: +33.1.44 08 72 73
Fax. +33.1.44 08 72 76
E-mail. [email protected]
Mrs. Roseline Lecourt
Ministère de l'Economie, des Finances et de l'Industrie
- D.G.C.C.R.F.
59, Boulevard Vincent Auriol
75703 Paris Cedex 13
Tel.: +33.1.44 97 34 70
Fax: +33.1.44 97 30 37
E-mail: [email protected]
Mrs. V. Legros
Affaires Scientifique et Réglementaires
ANIA - Nestlé France
7, Boulevard Pierre Carle
PO Box 900 Noisiel
77446 Marne la Vallee Cedex 02
Tel.: +33.1.60.53.2116
Fax: +33.1.60.53.5465
E-mail: [email protected]
Mrs. A. Loch
Food Law Manager, Groupe Danone
7 rue de Téhéran - 75008 Paris
Tel.: +33.1.44352432 - Fax: +33.1.44352445
E-mail: [email protected]
Mr. J.F. Roche
Ministère de l'Agriculture et de la
Pêche
DGAL/SDRIR
251 Rue de Vaugirard
75703 Paris Cedex 13
Tel.: + 33.1.49.555881 - Fax: + 33.1.49.555948
E-mail: jean- [email protected]
Mr Ph. Verger
President, Observatory of Food
Consumption
16 rue Claude Bernard
75231 Paris cedex 05
Tel.: +33.1.4408 7287 - Fax: +33.1.4408 7276
E-mail: [email protected]
GERMANY/ALLEMAGNE/ALEMANIA
Mr. Hermann Brei
Regierungsdirektor
Bundesministerium für Gesundheit
Am Popsthof 78a
D-53121 Bonn
Tel.: +49.228 941 4141 - Fax: +49.228 941 4947
E-mail: [email protected]
Dr. Klaus Werner Bögl
Division Head
Federal Institute for Health Protection of
Consumers and Veterinary Medicine
Thielallee 88-92, D-14195 Berlin
Tel.: +49.30 8412 3463 - Fax: +49.30 8412 3685
E-mail: [email protected]
Arno Dopychai
Verband Deutscher Mineralbrunnen
Kennedyallee 28, D-53229 Bonn
Tel.: +49.228.959900 - Fax: +49.228.9599023
Dr. Christian Eichenberg
Vice Executive Director
Waren-Verein der Hamburger Börse e.V.
Grosse Bäckerstraat 4
D-20095 Hamburg
Tel.: +49.40.3747 190 - Fax: +49.40.3747 1919
E-mail: [email protected]
Dr. Rolph Langlais
Director, Scientific Regulatory Affairs
Coca-Cola GmbH
Frankenstrasse 348, 45133 Essen
Tel.: +49.201.8211361 - Fax: +49.201.8211773
E-mail: [email protected]
Mrs. Bettina Muermann
Secretary, c/o Bund für Lebensmittelrecht und
Lebensmittelkunde
Godesberger Allee 157- D-53175 Bonn
Tel.: +49.228.81993 37- Fax: +49.228.375069
E-mail: [email protected]
Mr. Hanns-Erwin Muermann,
General-Secretary, Verband der Deutschen
Essenzenindustrie (VDDEI)
Meckenheimer Allee 87
D-53115 Bonn
Tel.: +49.228.653711
Fax: +49.228.637940
E-mail: [email protected]
Dr. Detlef Müller
Principal Scientist
Procter & Gamble European Service GmbH
Industriestrasse 30-34
D-65733 Eschborn
Tel.: +49.6196.89 4398
Fax: +49.6196.89 6648
E-mail: [email protected]
Dr. Michael Packert
Südzucker AG Mannheim/Ochsenfurt
Forchheimer Strasse 2
D-90409 Nürnberg
Tel.: +49.911 9344465
Fax: +49.911 9344560
E-mail: [email protected]
Mrs. Dr. J. Schaub
Oberregierungsrätin
Bundesministerium für Ernährung,
Landwirtschaft und Forsten
Rochusstrasse 1, D 53123 Bonn
Tel.: +49.228.5293329
Fax: +49.228.5294404
E-mail: [email protected]
Mrs. Anke Sentko
Consultant International Regulatory Affairs
Strasslerweg 13, D 77830 Bühlertal
Tel.: +49.7223 7768
Fax: +49.7223 74528
E-mail: [email protected]
Mrs. Jutta Willenbrock
Bundesministerium für Umwelt, Naturschutz und
Reaktorsicherheit
PO Box 12 06 29, D 53048 Bonn
Tel.: +49.228 3052721
Fax: +49.228 3053524
E-mail: [email protected]
HUNGARY/HONGRIE/HUNGRIA
Mrs Dr. Judit Sohar, Head
Department of Food Additives and
Contaminants
National Institute of Food Hygiene and
Nutrition
"Fodor József" National Centre of Public
Health
PO Box 52, 1097 Budapest
Tel.: +36.1.2155293
Fax: +36.1.2151545 and 2155293
ICELAND/ICELANDE/ISLANDIA
Mr. Asmundur Thorkelsson
Chief of Division
Armuli 1a
1S-108 Reykjavik
Tel.: +354.568 8848 - Fax: +354 568 1896
E-mail: [email protected]
INDIA
Mr Devdas Chhotray
Joint Secretary
Ministry of Food Processing Industries
Panch Sheel Bhavan
Khel Gaon Marg - New Delhi - 110049
Tel.: +91.11.6492476 - Fax: +91.11.6493296
E-mail: [email protected]
Mr Shivajirao G. Patil
President
National Federation of Cooperative Sugar
Factories
82 - 84 Vaikunth, 3rd Floor
Nehru Place, New Delhi
Tel.: +91.11.641 2868 - Fax: +91.11.646 5653
Mr M.S. Marathe
Managing Director
National Federation of Cooperative Sugar
Factories
82 - 84 Vaikunth, 3rd Floor
Nehru Place, New Delhi
Tel.: +91.11.641 2868 - Fax: +91.11.646 5653
Dr. R. Naidu
Director of Research - Coffee Board
No 1, Ambedkar Street
Bangalore - 560001
Tel.: +91.80.2268700 - Fax. +91.80.2255557
E-Mail: [email protected]
Mrs. Veena S. Rao
Joint Secretary
Department of Women & Child Development
Room 607, Shastri Bhavan
New Delhi
Tel.: +91.11.3398683
E-mail: [email protected]
Mr K.K. Sharma
Executive Director
Ramgarh Chhini Mills Ltd.
Hansalaya, 12th floor
15 Bara Khmba Road, New Delhi - 110001
Tel.: +91.11.3310121 - Fax: +91.11.3313303
Mr S.S. Sirohi
Chief Sugar Technologist
National Federation of Cooperative Sugar
Factories
82 - 83 Vaikunth, 3rd Floor
Nehru Place, New Delhi
Tel.: +91.11.641 2868
Fax: +91.11.646 5653
INDONESIA/INDONESIE
Dr. Sumpeno Putro
Agriculture Counsellor
Indonesian Mission to EC
Boulevard de la Woluwe 38
B-1200 Brussels, Belgium
Tel.: + 32.2.779.0915
Fax.: + 32.2.772.8190
E-mail: [email protected]
IRELAND/IRLANDE/IRLANDA
Mr. Richard Howell
Agricultural Inspector
Department of Agriculture and Food
Agriculture House, 6E
Kildare Street, Dublin 2
Tel.: +353.1.607 2572
Fax: +353.1.661 6263
E-mail: [email protected]
Mr Jim Quigley
Senior Chemist
State Laboratory
Abbotstown, Dublin 15
Tel.: +353.1.802 5800
Fax: +353.1.821 7320
E-mail. [email protected]
ISRAEL
Mrs Dr. Anna Shapiro
Regulatory Officer
Department Food Control Administration
Ministry of Health
12, Haarbah Street, 64739 Tel-Aviv
Tel.: +972.3.568 4605
Fax: +972.3.561 9549
Email: [email protected]
ITALY/ITALIE/ITALIA
Mrs. A. Bocca
Direttore Reparto Alimenti Lipidici
Istituto Superiore Di Sanita
Lab. Alimenti
Viale Regina Elena 299
00161 Rome
Tel.: +39.6 49902397
Fax: +39.6 49902377
Mr. F. Filippini
Segretario Gruppo Additivi e Coadiuvanti per
Alimenti c/o Assochimice - Federchimica
Via Accademia 33, 20131 Milan
Tel.: +39.2 26810354
Fax: +39.2 26810349
E-mail: [email protected]
Mrs. C. Leclercq
Researcher, National Institute of Nutrition
Via Ardeatina 546, 00153 Rome
Tel.: +39.6 5032412
Fax: +39.6 5031592
E-mail: [email protected]
Mrs. B. Lo Turco
Dirigente, Ministero Delle Politiche Agricole
Via Sallustiana 20, Rome
Tel.: +39.6 4880273 - Fax: +39.6 4880273
E-mail: [email protected]
JAPAN/JAPON
Mr. Yasuhiro Hayakawa
Deputy Director
Crop Production Division
Agricultural Production Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo
Tel.: +81.3 35936495 - Fax: +81.3 35020869
E-mail: [email protected]
Mr. Shinji Abe
First Secretary - Embassy of Japan
Tobias Asserlaan 2
2517 KC The Hague
Tel.: +31.70.3469544 - Fax: +31.70.3106341
Mr. Fumitake Fukutomi
Technical Advisor
Japan Food Industry Center
3-6-18 Kamimeguro
Tokyo 153-0051
Tel.: +81.3.3716 2891 - Fax: +81.3.3716 2700
Dr. Takeo Inoue
Technical Advisor
Japan Food Hygiene Association
2-6-1 Jinguumate, Shibuya-ku, Tokyo 150
Tel.: +81.3 3403 2111 - Fax: +81.3 3478 0059
E-mail: [email protected]
Dr. Kenji Ishii
Technical Advisor
Japan Food Hygiene Association
2-6-1 Jinguumate, Shibuya-ku, Tokyo 150
Tel.: +81.3 3403 2111 - Fax: +81.3 3478 0059
E-mail: [email protected]
Ms Ryoko Kawai
Assistant Director
Upland Crop Division
Agricultural Production Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo
Tel.: +81.3.3502 8111 - Fax: +81.3.3502 8520
E-mail: [email protected]
Mr. Takanori Koga
Senior Staff - Office of Resources, Science and
Technology - Policy Bureau
221 Kasumigaseki, Chiyoda-ku, Tokyo 100-8966
Tel.: +81.3.3581 0707 - Fax: +81.3.3581 5199
E-mail: [email protected]
Mr. Yasuhiro Kondo
Technical Advisor
Japan Food Hygiene Association
2-6-1 Jinguumae, Shibuya-ku, Tokyo 150
Tel.: +81.3 3403 2111 - Fax: +81.3 3478 0059
E-mail: [email protected]
Ms Kyoko Sato
Chief, Standards and Labelling Division
Food and Marketing Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku
Tokyo
Tel.: +81 3 3501 4094
Fax: +81 3 3502 0438
E-mail: [email protected]
Dr. Masatake Toyoda
Director, Division of Foods
National Institute of Health Sciences
1-18-1 Kamiyoga Setagaya-ku
Tokyo 158-8501
Tel.: +81.3.3700 9348
Fax: +81.3.3707 6950
E-mail: [email protected]
Mr. Hidemichi Umigishi
Chief Policy Division
Administration Department
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo
Tel.: +81.3.3502 8111
Fax: +81.3.3591 1648
Dr. Yoshiaki Uyama
Chief, Food Chemistry Division
Ministry of Health and Welfare
1-2-2 Kasumigaseki, Chiyoda-ku
Tokyo 100-8045
Tel.: +81.3.3595 2341
Fax: +81.3.3501 4868
E-mail: [email protected]
Mr. Masanobu Yamada
Deputy Director
Food Sanitation Division
Environmental Health Bureau
Ministry of Health and Welfare
1-2-2 Kasumigaseki, Chiyoda-ku
Tokyo 100-8045
Tel.: +81.3.3595.2326
Fax: +81.3.3503 7965
E-mail: [email protected]
Dr. Takashi Yamada
Director, Division of Food Additives
National Institute of Health Sciences
1-18-1 Kamiyoga, Setagaya-ku
Tokyo 158
Tel.: +81.3.3700 1141
Fax: +81.3.3707.6750
E-mail: [email protected]
Mr. Taichi Yoneda
Enviroment Agency
Chiyoda-ku, Kasumigaseki 1-2-2
Tokyo
Tel.: +81.3.5521 8322
Fax: +81.3.3593 1438
E-mail: [email protected]
Mrs. Yasuko Yoshida
Chief, Veterinary Sanitation Division
Environmental Health Bureau
Ministry of Health and Welfare
1-2-2 Kasumigaseki, Chiyoda-ku
Tokyo 100-8045
Tel.: +81.3.3595 2337 - Fax: +81.3.3503 7964
E-mail: [email protected]
KENYA
Mrs Monica O. Nguru
First Secretary (Legal)
Embassy of Kenya
Nieuwe Parklaan 21
2597 LA The Hague, The Netherlands
Tel.: +31.70.3504215
KOREA/COREE
Dr Seong Wan Son
Chief Research Scientist
Korea National Veterinary Research &
Quarantine Service
23-4 Deng Chon Dong, Kang Seo-Ku, Seoul
Tel.: +82.2.650 0672 - Fax: +82.2.650 0655
E-mail: [email protected]
Dr. Hae-Jung Yoon
Senior Researcher
Department of Food Additive Evaluation
Korea Food & Drug Administration
5 Nokbun-Dong, Eunpyung-ku, Seoul 122-704
Tel.: +82.2.380 1687 - Fax: +82.2.382 4892
E-mail: [email protected]
Dr Yang-Hee Cho
Senior Researcher
Korea Health Industry Development
57-1 Noryang-jin-Dong, Dongjak-ku
Seoul 156-151
Tel.: +82.2.2194 7337
E-mail: [email protected]
Dr. So-Young Chung
Researcher
Department of Food Evaluation
Korea Food & Drug Administration
5 Nokbun-Dong, Eunpyung-ku
Seoul 122-704
Tel: + 82 2 380 1671
Fax: + 82 2 382 4892
E-mail: [email protected]
Mr Sung-Geun Jo
Food Processing Industry Division
Ministry of Agriculture and Forestry
1 Chungang-Dong
Kwacheon-Si, Kyongg-Do
Tel.: +82.2.504.9417
Fax: +82.2.503.7905
E-mail: [email protected]
Ms Yoo-Kyung Lee
Researcher,
Division of Food Standards
Korea Food Research Institute
San 46-1, Baekhyun-Dong
Bundang-Ku, Songnam-Si
Kyonggi-Do
Tel.: +82.342.780 9158
Fax: +82.342.780 9264
E-mail: [email protected]
Ms. Sun Kyoung Yoon
Researcher
Food Sanitation Council
Korea Food & Drug Administration
5 Nokbun-Dong, Eunpyung-ku
Seoul 122-704
Tel.: +82.2.380 1559
Fax: +82.2.383 8321
E-mail: [email protected]
Ms. Eun-Young Seol
Researcher
Food Sanitation Council
Korea Food & Drug Administration
5 Nokbun-Dong, Eunpyung-ku
Seoul 122-704
Tel.: +82.2.380 1558
Fax: +82.2.383 8321
E-mail: [email protected]
LESOTHO
Mrs M. Ranooe
First Secretary, Lesotho Embassy
Via Serchio 8
Rome 00198, Italy
Tel.: +39.6.8542496
Fax: +39.6.8542527
E-mail: [email protected]
MALAYSIA
Mr. Chin Cheow Keat
Principal Assistant Director
Food Quality Control Division
Department of Public Health
Ministry of Health Malaysia
4th Floor, Block E, Offices Complex
Jalan Dungun, Damansara Heights
50490 Kuala Lumpur
Tel.: +60.3.2540088
Fax: +60.3.2537804
E-mail: [email protected]
MEXICO
Mrs Elvira Espinosa
Director de Normalización
Donceles 39, Centro 06010
México D.F.
Tel.: +52.5.518 3696
Fax: +52.5.512 9628
E-mail: [email protected]
MOROCCO/MAROC/MARRUECOS
Mrs. J. Bardach
Ingénieur d'Etat
Division de la Répression des Fraudes
Ministère de l'Agriculture, de l'Equipement et de
l'environnement
DGVCTRF, Station Dbagh
Avenue Hassan II, Rabat
Tel.: +212.7.298150 - Fax: +212.7.298150
Mr Omar El Guermaz
Laboratoire Officiel d'Analyses et de
Recherches Chimique de Casablanca
25 Rue Nichaldra Rahal, Casablanca
Tel.: +212.2.382007 - Fax: +212.2.301972
E-mail: [email protected]
NETHERLANDS/PAYS-BAS/PAISES-BAJOS
Mr. J.W. Dornseiffen
Senior Policy Officer
Ministry of Health, Welfare and Sport
Public Health Department
Section Nutrition and Veterinary Policy
PO Box 20350, 2500 EJ The Hague
Tel.: +31.70.3406961- Fax: +31.70.3405554
E-mail: [email protected]
Mr P. van Doorninck
Public Health Officer
Ministry of Health, Welfare and Sport
P.O. Box 16.108, 2500 BC The Hague
Tel.: +31.70.3405070 - Fax: +31.70.3405435
Dr G. Kleter
Senior Veterinary Public Health Officer
Ministry of Health, Welfare and Sport
General Inspectorate
P.O. Box 16.108, 2500 BC The Hague
Tel.: +31.70.340 50 60 - Fax: +31.70.340 54 35
E-mail: [email protected]
Mr. D. Kloet
Food Safety Advisor - RIKILT-DLO
P.O. Box 230
6700 AE Wageningen
Tel.: +31.317.475.562 - Fax: +31.317.417.717
E-mail: [email protected]
Mr. G.M. Koornneef
Adviser, General Commodity Board for Arable
Products
P.O. Box 29739, 2502 LS The Hague
Tel.: +31.70.3708323 - Fax: +31.70.3708444
E-mail: [email protected]
Mr. N.B. Lucas Luijckx
Policy Officer
Ministry of Health, Welfare and Sport
PO Box 20350
2500 EJ The Hague
Tel.: +31.70.3406875
Fax: +31.70.3405554
E-mail: [email protected]
Drs. H.J. Jeuring
Senior Public Health Officer
Inspectorate for Health Protection
P.O. Box 16.108, 2500 EJ The Hague
Tel.: +31.70.340 5060
Fax: +31.70.340 5435
E-mail: [email protected]
Mrs. Nathalie Scheidegger
Policy Officer, Food Additives & Contaminants
Ministry of Agriculture, Nature Management and
Fisheries
PO Box 20401, 2500 EK The Hague
Tel.: +31.70.378.4479
Fax: +31.70.378.6141
E-mail: [email protected]
NEW ZEALAND/NOUVELLE-ZELANDE/NUEVA ZELANDIA
Mrs. Marion Riordan
Team Leader (Food Standards)
Food and Nutrition Section
Ministry of Health
P.O. Box 5013, Wellington
Tel.: +64.4 4962257
Fax: +64.4 4962340
E-mail: [email protected]
NIGERIA
Mr Chidume Okoro
Regional Secretary
Union of African Gum Arabic Producers,
Processors and Exporters (UAGAP)
Lagos
Tel.: +234.1.2665450 - Fax: +234.1.2667801
E-mail: [email protected]
Mrs May Ayivor
Personnel Officer
Standards Organisation of Nigeria
Federal Secretariat, Phase I
P.M.B. 2102 (Yaba), Ikoyi, Lagos
Tel.: +234.1.685085
Fax: +234.1.2696178
Mr P.A. Nwajagu
Codex Secretary
Standards Organisation of Nigeria
Federal Secretariat, Phase I
P.M.B. 2102 (Yaba), Ikoyi, Lagos
Tel.: +234.1.685085
Fax: +234.1.2696178
NORWAY/NORVÈGE/NORVEGA
Ms. Kirstin Faerden
Head, Food Chemistry and Toxicology
Section
Norwegian Food Control Authority
PO Box 8187 Dep - 0034 Oslo
Tel.: +47.222.46750 - Fax: +47.222.46699
E-mail: [email protected]
Mr. Anders Tharaldsen
Food Chemistry and Toxicology Section
Department of Food Law and International Affairs
Norwegian Food Control Authority
P.O. Box 8187 Dep - N-0034 Oslo
Tel.: +47.222.46778 - Fax: +47.222.46699
E-mail: [email protected]
Arne Vidnes
Norwegian Food Control Authority
P.O Box 8187 Dep - 0034 Oslo
Tel.: +47.222.46759 - Fax: +47.222.46699
E-mail: [email protected]
PHILIPPINES/FILIPINAS
Mrs Dr. Alicia O. Lustre
Director, Food Development Center
National Food Authority (NFA)
FTI Complex
Taguig, Metro Manila
Tel.: +63.2.8384715 - Fax: +63.2.8384692
E-mail: [email protected]
Dr Dalmacio S. Salting
Agricultural Attache
Embassy of the Philippines
297 Au. Moliere
1050 Brussels, Belgium
Tel.: +32.2.3403385 - Fax: +32.2.3441127
E-mail: [email protected]
POLAND/POLOGNE/POLONIA
Dr. Barbara Szteke
Head, Department of Food Analysis
Institute of Agricultural and Food
Biotechnology
Rakowiecka 36 - 02-532 Warsaw
Tel.: +48.22.849 9167 - Fax: +48.22.849 0428
Dr. Kazimierz Karlowski
Head, Department of Food Research
National Institute of Hygiene
Chocimska 24 - 00-791 Warsaw
Tel.: +48.22.849 7445 - Fax: +48.22.849 7445
Mrs. Elzbieta Markowicz
Main Specialist
Agricultural and Food Quality Inspection
Zurawia 32/34 - 00-515 Warsaw
Tel.: +48.22.625 2028 - Fax: +48.22.6214858
PORTUGAL
Mr. M. Barreto Dias
Head, Food Quality Control Laboratory
(DGFCQA)
Av. Conde Valbom 98
1050 Lisbon
Tel.: +351.1.7983700
Fax: +351.1.7983834
E-mail: [email protected]
Ms Maria M. Baleiras Couto
General Director
FIPA - Portugese Federation for the Food
Industry
Av. Antonio José d'Almeida no. 7 - 2°
1000-042 Lisbon
Tel.: +351.1.793 8679
Fax: +351.1.793 8537
E-mail: [email protected]
Maria Elvira Carvalho
Head, Additives Division (DGFCQA)
Ministerio Agricultura
Av. Conde Valbom 98
1050 Lisbon
Tel.: +351.1.798 3713
Fax: +351.1.798 3834
E-mail: [email protected]
Luísa Maria Oliveira
Instituto Nacional de Saúde
Dr Ricardo Jorge - Lab. Bromatologia &
Nutrição
Av. Padre Cruz
1699 Lisbon
Tel.: +351.1.751 9200
Fax: +351.1.759 0441
SENEGAL
Mr Dieng Ndiawar
Conseiller Technique MEPN
Parc Forestier de Hann
B.P. 1831, Dakar
Tel.: +221.822.8229
Fax: +221.832.3880
SINGAPORE/SINGAPOUR
Dr. Bosco Chen Bloodworth
Head, Food Laboratory
Institute of Science & Forensic Medicine
11 Outram Road
Singapore 169078
Tel.: +65.229.0792
Fax: +65.229.0749
E-mail: [email protected]
SLOVAC REPUBLIC
REPUBLIQUE SLOVAQUE
REPUBLICA ESLOVAQUA
Dr Terezia Šinková
Secretariat of the Food Codex Committee of
Slovak Republic
Food Research Institute
P.O. Box 25
82475 Bratislava 26
Tel.: +42.17.5023 7150
Fax: +42.17.5557 1417
E-mail: [email protected]
SOUTH AFRICA/AFRIQUE DU SUD/AFRICA DEL SUR
Mrs. Maryke E. Herbst
Senior Medical Natural Scientist
Department of Health, Directorate of Food
Ctrol
Private Bag X828, 0001 Pretoria
Tel.: +27.12.312.0164 - Fax: +27.12.326.4374
Email: [email protected]
SPAIN/ESPAÑA/ESPAGNE
D. Amparo Carbajo Sánchez
Jefe de Servicio de Normativa Técnica
Subdirección General de Higiene de los
Alimentos
Dirección General de Salud Pública
Ministerio de Sanidad y Consumo
P del Prado 18-20, 28071 Madrid
Tel.: +91.596 19 77 - Fax: +91.596 44 87
E-mail: [email protected]
Jesús Campos Amado
Jefe de Area de Coordinación Comunitaria
Subdirección General de Planificación
Alimentaria
Dirección General de Alimentacion
Ministerio de Agricultura, Pesca y
Alimentacíon
Paseo Infanta Isabel, 1 - 28071 Madrid
Tel.: +34.1.347 5120 - Fax: +34.1.347 5728
Mrs. Lourdes Suarez González
Jefe de Seccion
Ministerio de Sanidad Y Consumo
Direccion General De Salud Pública
Subdirección General de Higiene de Los
Alimentos
Paseo del Prado18-20 - 28071 Madrid
Tel.: +34.1.9. 596 19 72 - Fax:+34.1.9. 596 44 87
E-mail: [email protected]
D. Roberto Xalabarder
Presidente de la Asociación de Fabricantes y
Comercializadores de Aditivos y
Complementos Alimentarios (AFCA)
Calle Viladomat 174 - 08015 Barcelona
Tel.: +34.93.454 84 05 - Fax: +34.93.454 39 09
E-mail: [email protected]
SUDAN/SOUDAN
Dr. Abdel Gadir Mohamed
Director General
Sudanese Standards & Metrology Organization
(SSMO)
PO Box 13573 - Khartoum
Tel.: +249.11.777 480 - Fax: +249.11.774 852
E-mail: [email protected]
Dr. K.A. Karamalla Bashir
University of Khartoum
Department of Food Science & Technology
P.O. Box 32 - Khartoum North
Tel.: +249.11 311268 - Fax: +249.11 471336
Mr. M.N. Khan
General Manager
Gandil Agricultural Company Ltd
PO Box 522
Qasr Avenue, 3rd Floor
Blue Nile Ins. Bldg, Khartoum
Tel.: +249.11.781 342
Fax: +249.11.784 974
Mr. Azhari Ibrahim Basbar Mohamed
Official - Embassy of Sudan
Laan Copes van Cattenburgh 81
25 The Hague, The Netherlands
Tel.: +31.70.345 1841
Fax: +31.70.361 7975
Inbarra Mohamed Hassan
Embassy of Sudan
Laan Copes van Cattenburgh 81
25 The Hague, The Netherlands
Tel.: +31.70.345 1841
Fax: +31.70.361 7975
E-mail: [email protected]
Dr M.E. Osman
Research Scientist c/o Gum Arabic Company
P.O. Box 857, Khartoum
Tel.: +249.11.467954
Fax: +249.11.471336
Dr Luffi Radwan
Research Staff - Oxford University
57 Heath Lane
Bladon Oxon OX20 1RE
United Kingdom
Tel.: +44.1.993.813 221
Fax: +44.1.993.813 221
E-mail: [email protected]
Professor Suad Hassan Satti
Director
National Chemical Laboratories
Federal Ministry of Health
P.O. Box 287 - Khartoum
Tel.: +249.11.779 789
E-mail: [email protected]
SWEDEN/SUEDE/SUECIA
Mrs. Anita Janelm
Special Adviser
Ministry of Agriculture
SE - 103 33 Stockholm
Tel.: +46.8.4054083
Fax: +46.8.405 4970
E-mail: [email protected]
Mrs Evelyn Jansson-Elfberg
Principal Administrative Officer
National Food Administration
Food Standard Division
Box 622 - S-75126 Uppsala
Tel.: +46.18.175671
Fax: +46.18.105848
Email: [email protected]
Mrs. Kierstin Petersson Grawé
Toxicologist, Toxicology Division
National Food Administration
PO Box 622 - SE 75126 Uppsala
Tel.: +46.18.175593 - Fax: +46.18.105848
E-mail: [email protected]
Dr. Monica Olsen
Biologist, Biology Division
National Food Administration
Box 622 - SE 751 26 Uppsala
Tel.: +46.18.175500 - Fax: +46.18.105848
E-mail: [email protected]
SWITZERLAND/SUISSE/SUIZA
Ms. Eva Zbinden
Head, International Standards Unit
Swiss Federal Office of Public Health
3003 Bern
Tel.: +41.31 322 9572 - Fax: +41.31 322 9574
E-mail: [email protected]
Dr Ion Ciurea
Kraft Jacobs Suchard (Schweiz) AG
Riedbachstrasse 150-151
3027 Bern
Tel.: +41.31 980 52 07 - Fax: +41.31 980 52 22
E-mail: [email protected]
Dr. Bernhard Gubler
Vice-President
Givaudan-Roure Flavours AG
Ueberlandstr. 138 - 8600 Dübendorf
Tel.: +41.1.820 4492 - Fax: +41.1.820 2920
E-mail: [email protected]
Mr. Jürgen Piper
F. Hoffmann-La Roche AG
Vitamins and Fine Chemicals
Regulatory Affairs 241/818
CH 4070 Basel
Tel.: +41.61.687 01 33 - Fax: +41.61.688 16 35
E-mail: [email protected]
Mrs. Danièle Magnolato,
Food Legislation Manager
Nestec Ltd.
55 Avenue Nestlé - CH 1800 Vevey
Tel.: +41.21.924 4441 - Fax: +41.21.924 4547
E-mail: [email protected]
THAILAND/THAILANDE/TAILANDIA
Prof.Dr. Pakdee Pothisiri
Deputy Permanent Secretary
Ministry of Public Health
Tiwanond Road.
Nondburi 11000
Tel.: +66.2 590 1012
Fax: +66.2 591 8506
E-mail: [email protected]
Ms. Arunee Akepanidtaworn
Standard Officer 6
Thai Industrial Standard Institute
Rama VI Road, Rachatawee
Bangkok Thailand 10400
Tel.: + 66 2 20234423
Fax.: + 66 2 2487987
E-mail: [email protected]
Mrs. Pearmporn Boonswang
Governmental Officer
Thai Industrial Standard Institute
Ministry of Industry
Rama VI Bangkok 10400
Tel.: +66.2.202 3442
Fax: +66.2.248 7987
E-mail:[email protected]
Ms Supapun Brillantes
Head Chemistry Sub-division
Fish Inspection & Quality Control Division
Department of Fisheries
Kaset-Klang, Chattuchak
Paholyothin Rd, BKK 1099
Tel.: +66.2.2 5796915
Fax: +66.2.2 5796687
E-mail: [email protected]
Mr. Wichien Chantayasakorn
Thai Frozen Food Association
ITF Building - Silom, Bangkok
Tel.: + 66.2 2355624
Fax.: + 66.2 2355625
Ms. Naruemon Neramitmansook
Secretary of Seafood Packers' group
Thai Food Processors' Association
170/22, 9th Floor
Ocean Tower I Building
New Radchadapisek Road
Klongtoey, Bangkok 10110
Tel.: +66 2 2 6126846
Fax.: + 66 2 2 6129967
E-mail: [email protected]
Dr. Valaiporn Piriyapan
Assistent Director of Information Dept.
National Food Institute of Thailand
Bangkok Thailand
11th Floor, Gypsum Tower
Sri Adyuthaya Rd.
Tel.: + 66 2 642 5340
Fax.: + 66 2 6425342
Mrs. Malee Jirawongsy
Food Technologist
Food Control Division, FDA
Ministry of Public Health
Monthaburi 11000
Tel.: + 66 2 5907219
Fax.: + 66 2 5918460
Ms. Charuayporn Tantipipatpong
President
Thai Food Processors Association
170/22 9th Floor Ocean Tower 1 Building
New Rachadapiser Road
Bangkok 10110
Tel.: + 66 2 261 2684 106 - Fax.: + 66 2 261 2996
107
E-mail: [email protected]
TUNISIA/TUNISIE
Mr. A. Meftah
Directeur Général de
l'Agro-alimentaire
Ministère de l'Industrie
37 Avenue Khereddine Bacha
Tunis
Tel.: +216.1.289 562 - Fax: +216.1.789 159
TURKEY/TURQUIE/TURQUÍA
Mr. Ömer Faruk Doÿan
Head of Department
Undersecreariat of Foreign Trade
General Directoriate of Exports
Tel.: +90.312 213 66 82 - Fax: +90.312 212 88 81
E-mail: [email protected]
Dr. Ahmet Altindisli
Ege University, Agriculture Faculty,
Department of Horticulture
35100 Bornova, Izmir
Tel.: +90.232 3736452 - Fax.: +90.232 3881864
E-mail: [email protected]
Dr. Sebahattin Gazanfer
Secretary General
Aegean Exporters Unions
1375 Sok. No. 25/3
Alsancak, Izmir
Tel.: +90.232 4648110 - Fax.: +90.232 4633041
UGANDA/OUGANDA
Mr. Henry Ngabirano
Quality and Regulatory Manager
Uganda Coffee Development Authority
PO Box 7267, Kampala
Tel.: +256.41 256198 - Fax.: +256.41 233064
Email: [email protected]
UNITED KINGDOM/ROYAUME-UNI REINO UNIDO
Dr. David Watson
Additives and Nobel Foods Div.
Joint Food Safety & Standards Group
Room 212 Ergon House c/o Nobel House
17 Smith Square
London SW1P 3JR
Tel.: +44.171.238.6250
Fax: +44.171.238.6124
Email: [email protected]
Mr. Andy Crimes
Regulatory Affairs Manager -
Contaminants
Unilever Research Colworth
Colworth House, Sharnbrook
Bedford MK441LQ
Tel.: +44.1234 222328
Fax.: +44.1234 222539
E-mail: [email protected]
Dr. C.E. Fisher
Head of Risk Assessment, Management & Int.
Co-ordination Branch,
Joint Food Safety & Standards Group
Room 308, Ergon House c/o Nobel House
Smith Square, London SW1P 3JR
Tel.: +44.171.238.6196
Fax: +44.171.238.5337
E-mail: [email protected]
Mrs A. Joy Hardinge
Regulatory Affairs Manager
Quest International
Icennington Road
Ashford, Kent
Tel.: +44.1233.644062
Fax: +44.1233.644484
E-mail: [email protected]
Dr Nigel Harrison
Head, Environmental Contaminants in Food
Branch
Joint Food Safety and Standards Group
Ministry of Agriculture, Fisheries and Food
234 Ergon House - 17 Smith Square
London SW1P 3JR
Tel.: +44.171 238 6235
Fax: +44.171 238 5331
E-mail: [email protected]
Mrs Dr. W. Matthews
Senior Scientist
Additives and Novel Foods Division
Joint Food Safety and Standards Group
Ministry of Agriculture, Fisheries & Food
Room 228 Ergon House c/o Nobel House
17 Smith Square - London SW1P 3JR
Tel.: +44.171.238.6229
Fax: +44.171.238.6263
E-mail: [email protected]
Mr. K. Millar
Senior Executive Officer
Additives and Novel Foods Division
Joint Food Safety and Standards Group
Ministry of Agriculture, Fisheries & Food
Room 227, Ergon House c/o Nobel House
17 Smith Square - London SW1P 3JR
Tel.: +44.171.238 6270
Fax: +44.171 238 6263
E-mail: [email protected]
Ms. Susana Navarro
Senior Regulatory Advisor
Leatherhead Food Research Association
Randalls Road - Leatherhead
Surrey KT22 7RY
Tel.: +44.1372 822309 - Fax: +44.1372 822272
E-mail: [email protected]
Dr Naomi Rees
Senior Scientific Officer
Risk Analysis Branch
Joint Food Safety and Standards Group
Ministry of Agriculture, Fisheries and Food
Room 306E, Ergon House
17 Smith Square - London SW1P 3JR
Tel.: +44.171 238 6230 - Fax: +44.171 238 5337
Email: [email protected]
Ms Judith Stuart
Scientific Officer
Additives and Novel Foods Division
Ministry of Agriculture, Fisheries and Food
Joint Food Safety and Standards Group
211 Ergon House, 17 Smith Square
London SW1P 3JR
Tel.: +44.171 238 5592 - Fax: +44.171 238 6124
Email: [email protected]
UNITED STATES OF AMERICA
ETATS-UNIS D'AMERIQUE
ESTADOS UNIDOS DE AMERICA
Dr. A.M. Rulis
Director, Office of Premarket Approval
US Food and Drug Administration
Center for Food Safety and Applied Nutrition
HFS-200 - 200 'C' Street SW
Washington, DC 20204
Tel.: +1.202.418.3100 - Fax: +1.202.418.3131
E-mail: [email protected]
Mr. R.H. Barrett
Marketing Specialist
US Dept. of Agriculture
Foreign Agricultural Service, Room 5545
1400 Independence Ave. SW
Washington DC 20204
Tel.: +1.202.720.7054 - Fax: +1.202.690.0677
E-mail: [email protected]
Mr. Kyd Brenner
Vice President
Corn Refiners Association, Inc.
1701 Pennsylvania Ave. NW
Washington, DC 20006
Tel.: +1.202.331.1634 - Fax: +1.202.331.2054
E-mail: [email protected]
Dr. S.E. Carberry,
Chemist, Division of Product Manufacture and
Use Office of Premarket Approval, HFS-246
Center for Food Safety and Applied Nutrition,
Food and Drug Administration
200 C Street SW - Washington, DC 20204
Tel.: +1.202.418.3002 - Fax: +1.202.418.3030
E-mail: [email protected]
Dr. George E. Dunaif
Director Toxicology and Analytical Service
Campbell Soup Co.
P.O. Box 44-K
Camden, NJ 08103
Tel.: +1.609.342.6022
Fax: +1.609.342.4868
E-mail: [email protected]
Dr. C. St. Hilaire
Director Regulatory Affairs
Hershey Food Corporation
19E Chocolate Avenue
Hershey 17033-0805
Tel.: +1.717 534 5034
Fax: +1.717 534 7403
E-mail. [email protected]
Dr. D.M. Keefe
Manager, International Affairs
Office of Premarket Approval, HFS-200
Center for Food Safety and Applied Nutrition,
Food and Drug Administration
200 C Street SW
Washington, DC 20204
Tel.: +1.202.418.3113
Fax: +1.202.418.3131
E-mail: [email protected]
Mr. James Krogh
National Sunflower Association
P.O. Box 169, Grandin, ND 58038
Tel.: +1.701.484 5213
Fax: +1.701.484 5657
E-mail: [email protected]
Dr. P.M. Kuznesof
Acting Deputy Director, Division of Product
Manufacture and Use, Office of Premarket
Approval, HFS-246
Center for Food Safety and Applied Nutrition,
Food and Drug Administration
200 C Street SW
Washington, DC 20204
Tel.: +1.202.418.3009
Fax: +1.202.418.3030
E-mail: [email protected]
Dr. Allen Matthys
Vice President Regulatory Affairs
National Food Processors Association
1305 I Street, Suite 300
Washington DC 20005
Tel.: +1.202.639.5943
Fax: +1.202.639.5993
E-mail: [email protected]
Mr. Johnnie G. Nichols
Director, Technical Services
National Milk Producers Federation
Suite 400, 2101 Wilson Blvd
Arlington, VA 22201
Tel.: +1.703.243.6111
Fax: +1.703.841.9328
E-mail: [email protected]
Dr. Philip Reeves
Research Chemist, USDA
ARS Human Nutrition Research Centre
2420 2nd Ave. N.
Grand Forks, ND 58203
Tel.: +1.701.795.8497
Fax: +1.701.795.8395
E-mail: [email protected]
Mr. R.J. Ronk
Food Safety Advisor
US Department of Agriculture, United States
Department of Agriculture
14th Independence Ave.
Washington DC 20250
Tel.: +1.703.323.6661
Fax. +1 703 323 6661
E-mail: [email protected]
Dr Kenneth R. Schrankel
Vice Pres. (IFF-US), Director, Flavor and
Fragrance Safety Assurance,
International Flavors & Fragrances Inc.
1515 State Highway 36
Union Beach
New Jersey 07735-3597
Tel.: +1.732.335.2305
Fax: +1.732.335.2599
E-mail: [email protected]
Dr. T.C. Troxell
Acting Director Office of Plant and Dairy
Foods and Beverages, HFS-300,
Center for Food Safety and Applied Nutrition,
Food and Drug Administration
200 C Street SW
Washington, DC 20204
Tel.: +1.202.205.4064
Fax: +1.202.205.4422
E-mail: [email protected]
Dr Thomas D. Trautman
Principal Scientist
Toxicology and Regulatory Affairs
General Mills
P.O. Box 1113
Minneapolis MN 55440
Tel.: +1.612.540 7584
Fax: +1.612.540 2109
E-mail: [email protected]
URUGUAY
Dr. Martha Illa
Directora del Departamento de Nutrición
Ministerio de Salud Publica
18 de Julio 1892 3°A
Montevideo
Tel.: +598 2 400 9022
Fax: +598 2 400 9022
E-mail: [email protected]
INTERNATIONAL ORGANISATIONS
ORGANISATIONS INTERNATIONALES
ORGANIZACIONES INTERNATIONALES
Association des Amidonneries de Céréales de l'UE (AAC)
Mr. D. Plan
43, Avenue des Arts
B-1040 Brussels, Belgium
Tel.: +32 2 289 6760 - Fax: +32 2 513 5592
Email: [email protected]
Association Internationale pour le Développement des Gommes Naturelles (AIDGUM)
Mr Gontran Dondain
President AIDGUM
129, Chemin de Croisset
BP 4151 - 76723 Rouen
France
Tel.:+33 1 4624 5497 - Fax:+33 2 3283 1919
Association Internationale de l'Industrie des Bouillons et Potages (AIIBP)
Mr E.G. Rapp
Avenue Ernest Claes 4
B-3080 Tervuren, Belgium
Tel: +32 2 761 0948 - Fax: +32 2 761 0918
Association for Internationale Promotions of Gums (AIPG)
Prof. Glyn O. Phillips
Scientific Adviser, Editor in Chief
Food Hydrocollords & Plymonth Drug
Radyv, Cardiff DF 48BL
United Kingdom
Tel: +44.1222.843298
Fax: +44.1222.843298
Email: [email protected]
Association of Manufacturers of Fermentation Enzyme Products (AMFEP)
Mr J.L. Mahler
Vice-Chairman AMFEP
NOVO Nordisk A/S
Krogshosvej 36, 2880 Bagsvaerd
Denmark
Tel: +45 4442 2240
Fax: +45 4444 4282
Email: [email protected]
Ms D.P. Praaning
Vice-Chairman AMFEP
Gist-Brocades bv
P.O. Box 1, 2600 MA Delft
The Netherlands
Tel:+31 15 2793960
Fax: 31 15 2793 614
Email: danielle.praaning@gist - brocades.infonet.com
AOAC International
Mrs M. Lauwaars
Europe Representative
P.O.Box 153 - 6720 AD Bennekom
The Netherlands
Tel: +31 318 418725 - Fax: +31 318 418 359
Email: [email protected]
Conseil Européen de l'Industrie Chimique (CEFIC/ISA)
Mr. Rymon G.W. Lipinski, Director Scientific
& Regulatory Affairs
Nutrinova Nutriton Specialities and Food
Ingredients
Industrie Park Hoechst
D-65926 Frankfurt, Germany
Tel.: +49 69 3053569 - Fax.: +49 69 30583518
Email: [email protected]
Confédération des Industries Agro-Alimentaires de l'UE (CIAA)
Mr Dominique Taeymans
Director Scientific & Regulatory Affairs
Avenue des Arts 43
1040 Brussels, Belgium
Tel: +32 2 514 1111 - Fax: +32 2 511 2905
Email: [email protected]
Ms Marta Baffigo
Scientific & Regulatory Affairs Manager
Avenue des Arts 43
B-1040 Brussels, Belgium
Tel: +32 2 514 1111
Fax: +32 2 511 2905
Email: [email protected]
Confederation of International Soft Drinks Associations (CISDA)
Mr F. Jorrit van der Meer
Chaussu de Mons 1424
1070 Brussels, Belgium
Tel: +32 2 529 1716 - Fax:+32 2 529 1460
Email: [email protected]
Comite de Liaison des Organisations des Industries Condimentaires de l'ue (CLIC)
Mr. Dan Dils
Food Law and Trademark Officer
St. Pietersvliet 7/4
2000 Antwerpen, Belgium
Tel: +32 3 222 4511
Mrs. Penelope Alexandre
Assistante de Direction Département
Réglementation CLIC
Avenue de Roodebeek 30
1030 Bruxelles
Belgium
Tel: +32 2 7438730
Consumers International
Ms. Gitte Gross
Senior Food Officer
Forbrugerradet
PO Box 2188 - Fiolstraede 17
1017 Copenhagen, Denmark
Tel. + 45 77 41 7734 - Fax. +45 77 41 7742
E-mail: [email protected]
Mr. Louis van Nieuwland
Consumers International
Consumentenbond
Postbus 1000
2500 BA The Hague, The Netherlands
Tel.+ 31 70 445 4359
Fax.+ 31 70 445 4595
E-mail. [email protected]
Comité des Fabricants d'Acide Glutamique de la Communauté Economique Européenne (COFAG)
Mr. Philippe Guion
COFAG c/o Eurolysine
153, ruede Courc Elles
F-75817 Paris, France
Tel.: + 33.1.4440.1229
Fax: + 33.1.4440.1215
Council of the European Union
Conseil de l'Union Européenne
Mrs. Irene Simantoni
Rue de la Loi 175
1048 Brussels, Belgium
Tel.: + 32.2.285 7702
Fax: + 32.2.285 7928
Email: [email protected]
Mr P. Culley
Secretariat
175 rue de la Loi
1049 Brussels, Belgium
Tel.: +32 2 285 6197
Fax: +32 2 285 7928
Email: [email protected]
European Commission (EC)
Mrs. Sirkku Heinimaa, Administrator
DG III - Industry
Rue de La Loi 200
1049 Brussels, Belgium
Tel.: + 32.2.295.6111
Fax: + 32.2.296.0951
E-mail: [email protected]
Dr. L.F. Hagedoorn, National Expert
National Expert, DG III, Industry
Rue de la Loi 200
1040 Brussels, Belgium
Tel. 32.2.2956111
Fax. 32.3.2960951
E-mail. [email protected]
Dr F. Verstraete,
DG VI - Administrator Agriculture
Rue de la Loi 200,
1049 Brussels, Belgium
Tel + 32 2 295 6359 - Fax + 32 2 296 3615
Email: [email protected]
European Flavor and Fragrance Association (EFFA)
Mr M. Wagner
Executive Director
49 Sg. Marie Louise
1000 Brussels, Belgium
Tel:+32 2 238 9905 - Fax: +32 2 230 0265
E-mail [email protected]
Mr B. Evenhuis
Director Product Safety Assurance
IFF-EAME
PO Box 302 - 1200 AH Hilversum
Tel. + 31 35 6888 3325 - Fax. + 31 35 688 3218
European Federation of Associations of Health Product Manufacturers (EHPM)
Mr. G. Valkenborg
Legal Adviser
50 Rue de l'Association
1000 Brussels, Belgium
Tel: + 32 2 218.1470 - Fax:+ 32 2 218.7342
E-mail: [email protected]
Federation of European Food Additives and Food Enzyme Industries (ELC)
Mrs. T. Feehan
Secretary-General
9, Avenue des Gaulois
1040 Brussels, Belgium
Tel. 32.2.736 5354 - Fax. 32.2.732 3427
E-mail [email protected]
Mr. J.C.N. Russell
Regulatory Affairs Manager
Monsanto PLC
Waterfield, Tadwort - Surrey KT20 5HQ, U.K.
Tel.:+44 1737 377000 - Fax:+44 1737 377100
E-mail: [email protected]
Dr. D.B. Whitehouse
Consultant
6, Church Bank, Richmond Road
Bowdon, Cheshire WA14 3NW1
United Kingdom
Tel.:+ 44.161.928.6681 - Fax: + 44.161.928.6681
E-mail:[email protected]
FEFAC
Mr. H.A. Heuver
Fefac - Eur. Fed. Of Animal Feed producers
Rue de la Loi 223 bte 3
Brussels, Belgium
Tel: +31.10.2430301 - Fax: +31.10.2430310
Mr Alexander Döring
Secretary General
223 Rue de la Loi
1040 Brussels, Belgium
Tel. +32 2 285 0050
Fax + 32 2 230 5722
Email: [email protected]
Fédération Internationale de
Laiterie
International Dairy Federation (FIL-IDF)
Dr. C.A.L. Bercht
NZO
P.O. Box 165
2700 AD Zoetermeer, The Netherlands
Tel.: + 31.79.343.0304
Fax: + 31.79.342.6185
E-mail: [email protected]
Ir. R.W. Maeijer
Walstraat 17
8011 NR Zwolle, The Netherlands
Tel.: + 31.384 214078
Fax: + 31.384.214078
Fédération Internationale des Vins et Spiritueux (FIVS)
Mr. P. Liddle
Groupe Scientific Coordinator (Europe)
Bacardi-Martini
19 Avenue Michelet
93400 Saint-Ouen, France
Tel.: + 33.1.4945.4873
Fax: + 33.1.4945.4905
E-mail: [email protected]
GISEMES - UNESEM
Union Européenne et Groupement International des
Industries des Eaux Minérales et des Eaux de Source
Mrs. F. de Buttet
Secrétaire Générale
10, Rue de la Tremoille
75008 Paris, France
Tel. 33.1.47203110
Fax. 33.1.47.20.27.62
E-mail: [email protected]
International Cooperative Alliance (ICA)
Mr Hiroshi Suzuki
Japanese Consumers' Cooperative Union
Myojo Building, 5th Floor
3-50-11 Sendagaya
Shibuya
Tokyo, Japan
Tel: + 81 3 3497 9136
Fax: +81 3 5474 5542
E-mail: [email protected]
International Association for Cereal Science and Technology (ICC)
Dr W.J. de Koe
Hartenseweg 40
6705 BK Wageningen, The Netherlands
Tel: +31 317 413106 - Fax: +31 317 417372
[email protected]
International Council of Grocery Manufacturers Associations (ICGMA)
Ms. Lisa Katic
Director Scientific and Nutrition Policy
Grocery Manufacturers of America
1010 Wisconsin Avenue, NW, 9th Floor
Washington DC 20007, USA
Tel.: + 1.202.337.9400 - Fax: + 1.202.337.4508
E-mail: [email protected]
International Diabetic Association (IDF)
Mr J. Byrne
Nutritional Advisor
1 Allee du Herisson
1070 Brussels, Belgium
Tel. +32 2 523 6184 - Fax + 32 2 523 4477
Email: [email protected]
International Food Additives Council (IFAC)
Dr. A.G. Ebert, President IFAC
5775 Peachtree Dunwoody Road
Suite 500-G
Atlanta GA 30342, USA
Tel.: + 1.404 252 3663
Fax: + 1.404 252 0774
E-mail:[email protected]
Mr. J.T. Elfstrum
Manager, Regulatory Affairs
Rhodia, Inc.
CN7500 Prospect Plains Road
Cranbury, New Jersey 08512-7500, USA
Tel. + 1 609 860 4653 - Fax + 1 609 860 0350
E-mail: [email protected]
Dr Rodney J.H. Gray
Manager Regulatory Affairs
Hercules Incorporated,
11333 SE Hercules Plaza
Wilmington DE 19894, USA
Tel: 1 302 594 5627 - Fax: 1 302 594 6689
E-mail: [email protected]
International Federal of Chewing Gum Associations (IFCGA)
Mr. Jean Savigny
Counsel to IFCGA c/o Keller & Hechman UP
Rue Blanche 25
B-1060 Brussels
Tel: 3 22 341 0570 - Fax: 3 22341 0580
International Federation of Margarine Association (IFMA)
Dr. Alain Léon
Avenue de Tervueren 168 box 12
B - 1150 Brussels, Belgium
Tel: +31 10 4605892/+32 2 7723353
Fax: +31 10 4605867+32 2 7714753
Email: [email protected]
Institute of Food Technologists (IFT)
Mrs. Gloria Brooks-Ray
Principal Adviser, Codex Alimentarius
Novigen Sciences Inc.
PO Box 97
Mountain Lakes, New Jersey 07046
Tel: 973 334 4652 - Fax: 973 334 4652
E-mail: [email protected]
International Federation of Fruit Juice Producers (IFU)
Dr. D. Muller, Principal Scientist
Procter & Gamble Eur. Service GmbH
Industriestrasse 30-34
65733 Eschborn/TS, Germany
Tel.: + 49.6196.894398
Fax: + 49.6196.896648
Email: [email protected]
Ms Nathalie Beriot, General Secretary
23, Boulevard des Capucines
75002 Paris, France
Tel: +33 1 4742 8280 - Fax +33 1 4742 8281
Email: [email protected]
International Glutamate Technical Committee
Dr. Hiroyuki Ishii
Director, Scientific Affairs
Ajinomoto Co. Inc
153 Rue de Courcelles
75817 Paris Cedex 17, France
Tel.+33 1 4766 9863 - Fax:+ 33 1 4766 9856
International Life Sciences Institute (ILSI)
Dr. Juliane Kleiner
ILSI Europe
Avenue E. Mounier, 83, Box 6
1200 Brussels, BELGIUM
Tel: +32 2 771 0014 - Fax: +32 2 762 0044
Email: [email protected]
Institut Europeen des industries de la gomme de caroube (INEC)
Jette Thestrup,
Legislation Adviser
Danisco Ingredients
8220 Brabrand, Denmark
Tel.: + 45.8943 5123 - Fax: + 45.8625 1077
E-mail: [email protected]
International Organization of the Flavor Industry (I.O.F.I.)
Dr. F. Grundschober, Scientific Director
8, Rue Charles-Humbert
1205 Geneva, Switzerland
Tel.: + 41.22.321.3548 - Fax: + 41.22.781.1860
E-mail:[email protected]
International Peanut Forum (IPF)
Mrs. Julie G. Adams
Director of European Operations (APC)
Grosvenor Gardens House
35-37 Grosvenor Gardens
London SW1W 0BS, United Kingdom
Tel.: + 44.171.828 0838
Fax.: + 44.171.828.0839
E-mail: juliegadams@compuserve.com
International Pectin Producers' Association (IPPA)
Dr. Colin D. May, Chairman, General
Secretary
P.O. Box 151 - Wellington
Hereford, HR4 8YZ, United Kingdom
Tel.: + 44.1432.830529 - Fax: + 44.1432.830716
E-mail: [email protected]
International Sweeteners Association (ISA/AIE/ISV)
Prof.G.W. von Rymon Lipinski
Chairman of the ISA Scientific and
Regulatory Committee
Avenue du Four à Briques 1
1140 Brussels, Belgium
International Soft Drink Council (ISDC)
Ms. Julia C. Howell, Chairman, Committee on
Codex International Soft Drink Council
Boulevard Saint Michel 79
B-1040 Brussels, Belgium
Tel.: +32 2 743 4050 - Fax: + 32 2 732 5102
E-mail: [email protected]
Mr. Alain Beaumont, Secretary General
Boulevard Saint Michel 79
1040 Brussels, Belgium
Tel.: +32 2 743 4050 - Fax: +32 2 732 5102
E-mail: [email protected]
International Special Dietary Food Industries (ISDI)
Ms. Jocelyn Stevani, Scientific Adviser
194, rue de Rivoli
75001 Paris, France
Tel.: + 33.1.5345.8787
Fax: + 33.1.5345.8780
E-mail: [email protected]
International Toxicology Information Centre (ITIC)
Dr. G. Vettorazzi
Paseo Ramón Lilí, 1, 4-D
20002 San Sebastian, Spain
Tel.: + 34.43.320.455 - Fax: + 34.43.320.487
Email: [email protected]
Dr. Barbara J. Petersen, President
Novigen Sciences Inc.
1730 Rhode Island Avenue, NW
Suite 1100, Washington DC 20036 USA
Tel.: + 1.202 293 5374
Fax: + 1.202 293 5377
E-mail: [email protected]
Dr. Steve Saunders. Group Manager
Food Safety
Frito-Lay Inc.
7701 Legacy Drive
Plano, Texas, USA
Tel.: + 1.972.334.4149
Fax: + 1.972.334.6830
E-mail: [email protected]
Marinalg International
Mr. J.Cl. Attale, President
85, Blvd Haussmann
75008 Paris, France
Tel.: + 33.1.4265.4158
Fax: + 33.1.4265.0205
Dr. Paul Couchoud
Advisor MARINALG
85, Blvd Haussmann
75008 Paris, France
Tel: +33 1 4265 4158
Fax: +33 1 4265 0205
E-mail: [email protected]
Dr Paul B. Tran
Regulatory Manager
Monsanto
8355 Aero Drive
San Diego, CA 92131, USA
Tel: +1 619 467 6439
Fax: +1 619 467 6505
Email: [email protected]
Natural Food Colours Association (NATCOL)
Dr Ulrike Arlt
General Secretary
P.O. Box 3255
CH-4002 Basel, 4002 Switzerland
Tel: +41 61 68 87529
Fax: +41 61 68 81635
E-mail: [email protected]
Organisation des Fabricants de Produits Cellulosiques Alimentaires (OFCA)
Dr E. Izeboud
Secretary General to OFCA
Kerkweide 27
2265 DM Leidschendam, The Netherlands
Tel: +31 70 320 9894 - Fax: +31 70 320 3759
Email: [email protected]
Office International de la vigne et du vin (OIV)
Mr. Yann Juban
Head of Law and International
Organization Unit
Office International de La vigne et du vin
18, Rue d'Aguesseau
75008 Paris, France
Tel.: + 33.1.44.948.080 - Fax: + 33.1.42.669.063
Email: [email protected]
Dr D. Tusseau
Scientific secretary of Enological
Commission c/o CIVC - B.P. 135
5 rue H. Martin
51204 Epernay Cedex, France
Tel +33 3 2651 1930 - Fax +33 3 2655 1979
Email: [email protected]
Union des Féculeries de Pommes de Terre de l'Union Européenne (UFE)
Mr. J. Lichtenbelt
Avebe
Avebeweg 1
9607 PT Foxhol, The Netherlands
Tel.: +31 598 662264
Fax: +31 598 662913
E-mail: [email protected]
JOINT FAO/WHO SECRETARIAT
Ms. Selma H. Doyran
Food Standards Officer, Joint FAO/WHO
Food Standards Programme, FAO
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel.: + 39.6.570.55826 - Fax: + 39.6.570.54593
E-mail: [email protected]
Dr. Mungi Sohn
Food Standards Officer, Joint FAO/WHO
Food Standards Programme, FAO
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel.: + 39.6.57055524 - Fax: + 39.6.57054593
E-mail: [email protected]
FAO PERSONNEL
Mr. Marvin Dixon
FAO Consultant
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel: +39.6.570.54419 - Fax: +39.6.570.54593
Email: [email protected]
Dr J. Weatherwax
Consultant
Food Quality Liaison Group
Food Quality and Standards Service
Food and Nutrition Division FAO
Viale delle Terme di Caracalla
00100 Rome, Italy
Tel.: +39 6 570 53523
Fax: + 39 6 570 54593
Email: [email protected]
WHO PERSONNEL
Dr. John L. Herrman
WHO Joint Secretariat of JECFA
International Programme on
Chemical Safety,
1211 Geneva 27, Switzerland
Tel.: + 41.22.791.3569
Fax: + 41.22.791.4848
E-mail: [email protected]
Dr. Gerald Moy
Acting Coordinator
Food Safety Programme - WHO
20 Avenue Appia
CH - 1211 Geneva 27, Switzerland
Tel.: + 41.22.791.3698
Fax: + 41.22.791.4807
E-mail: [email protected]
Nobumasa Nakashima
International Programme on Chemical Safety WHO
20, Avenue Appia
CH-1211 Geneva 27, Switzerland
Tel: +41.22.791.3601
Fax: +41.22.791.4848
Email: [email protected]
HOST GOVERNMENT COMMITTEE SECRETARIAT
Ir. Hans vd Heuvel
Ministry of Agriculture, Nature Management and
Fisheries
P.O. Box 20401
2500 EK The Hague
Tel.: + 31.70.378.4418
Fax: + 31.70.378.6141
Email: j.j.m.van.den.heuvel @vvm.agro.nl
F. Heering
NUMICO
Food Safety Manager - Corporate Affairs
PO BOX 1
2700 MA ZOETERMEER
Tel.: +31 79 353 9537
Fax: +31 79 353 9050
Email: [email protected]
Mrs L. Robroch
Hercules BV
Veraartlaan 8
2288 GM Rijswijk
Tel. +31 70 413 4287
Fax: +31 70 390 2715
Email: [email protected]
Ms. S.P.J. Hagenstein
Ministry of Agriculture, Nature Management and
Fisheries
P.O. Box 20401
2500 EK The Hague
The Netherlands
Tel +31 70 378 4104
Fax +31 70 378 6141
Email: [email protected]
PROYECTO DE NORMA GENERAL PARA LOS ADITIVOS
ALIMENTARIOS
(en elTrámite 8 del procedimiento)
Codex General Standard for Food Additives
TABLE ONE
Additives Permitted for Use Under Specified Conditions in Certain Food Categories or Individual Food Items
ALPHA-AMYLASE (ASPERGILLUS ORYZAE VAR.) |
|||
|
Alpha-Amylase (Aspergillus oryzae var.) |
INS: 1100 |
|
Function: Adjuvant, Enzyme, Flour Treatment Agent |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
06.2 |
Flours and starches |
GMP |
|
14.2.3 |
Wines |
GMP |
|
|
|||
AZODICARBONAMIDE |
|||
|
Azodicarbonamide |
INS: 927a |
|
Function: Adjuvant, Flour Treatment Agent |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
06.2 |
Flours and starches |
45 mg/kg |
|
|
|||
CARAMEL COLOUR, CLASS III |
|||
|
Caramel Colour, Class III - Ammonia Process |
INS: 150c |
|
Function: Colour |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
01.1.2 |
Dairy-based drinks, flavoured and/or fermented (e.g.,
chocolate milk, cocoa, eggnog) |
150 mg/kg |
|
01.2.1 |
Fermented milks (plain) |
150 mg/kg |
Note 12 |
01.2.2 |
Renneted milk |
GMP |
|
01.3.2 |
Beverage whiteners |
GMP |
|
01.4.3 |
Clotted cream |
GMP |
|
01.4.4 |
Cream analogues |
GMP |
|
01.5.2 |
Milk powder and cream powder analogues |
GMP |
|
01.6.1 |
Unripened cheese |
GMP |
|
01.6.2.2 |
Rind of ripened cheese |
GMP |
|
01.6.3 |
Whey cheese |
GMP |
Note 3 |
01.6.4 |
Processed cheese |
GMP |
|
01.6.5 |
Cheese analogues |
GMP |
|
01.7 |
Dairy-based desserts (e.g., ice cream, ice milk, pudding,
fruit or flavoured yoghurt) |
2000 mg/kg |
|
02.4 |
Fat-based desserts excluding dairy-based dessert products of
food category 01.7 |
GMP |
|
03.0 |
Edible ices, including sherbert and sorbet |
1000 mg/kg |
|
04.1.2.3 |
Fruit in vinegar, oil, or brine |
GMP |
|
04.1.2.4 |
Canned or bottled (pasteurized) fruit |
GMP |
|
04.1.2.5 |
Jams, jellies, marmelades |
GMP |
|
04.1.2.6 |
Fruit-based spreads (e.g., chutney) excluding products of food
category 04.1.2.5 |
500 mg/kg |
|
04.1.2.7 |
Candied fruit |
GMP |
|
04.1.2.8 |
Fruit preparations, including pulp and fruit
toppings |
7500 mg/kg |
|
04.1.2.9 |
Fruit-based desserts, including fruit-flavored
water-based |
GMP |
|
04.1.2.11 |
Fruit fillings for pastries |
7500 mg/kg |
|
04.2.2.3 |
Vegetables in vinegar, oil, or brine |
500 mg/kg |
|
04.2.2.4 |
Canned or bottled (pasteurized) vegetables |
GMP |
|
04.2.2.5 |
Vegetable, and nut & seed purees and spreads (e.g.,
peanut |
GMP |
|
04.2.2.6 |
Vegetable, and nut & seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other than food category
04.2.2.5 |
GMP |
|
05.1.2 |
Cocoa-based spreads, including fillings |
GMP |
|
05.2 |
Sugar-based confectionary, including hard and soft candy,
nougats, etc. other than food categories 05.1, 05.3, and 05.4 |
GMP |
|
05.3 |
Chewing gum |
20000 mg/kg |
|
05.4 |
Decorations (e.g., for fine bakery wares), toppings
(non-fruit) and sweet sauces |
GMP |
|
06.3 |
Breakfast cereals, including rolled oats |
6500 mg/kg |
|
06.5 |
Cereal and starch based desserts (e.g., rice puddings, tapioca
pudding) |
GMP |
|
07.2 |
Fine bakery wares |
GMP |
|
08.0 |
Meat and meat products, including poultry and game |
GMP |
Note 3 |
09.1 |
Fresh fish and fish products, including mollusks, crustaceans,
and echinoderms |
GMP |
Notes 3 & 50 |
09.2 |
Processed fish and fish products, including mollusks,
crustaceans, and echinoderms |
GMP |
Note 50 |
09.3.3 |
Salmon substitutes, caviar, and other fish roe
products |
GMP |
Note 50 |
09.4 |
Fully preserved, including canned or fermented fish and fish
products, including mollusks, crustaceans, and echinoderms |
500 mg/kg |
Note 50 |
10.1 |
Fresh eggs |
GMP |
Notes 3 & 4 |
10.4 |
Egg-based desserts (e.g., custard) |
GMP |
|
11.2 |
Other sugars and syrups (e.g., brown sugar, maple
syrup) |
GMP |
|
12.2 |
Herbs, spices, seasonings (including salt substitutes),
and |
GMP |
|
12.3 |
Vinegars |
1000 mg/kg |
|
12.4 |
Mustards |
GMP |
|
12.5 |
Soups and broths |
GMP |
|
12.6 |
Sauces and like products |
1500 mg/kg |
|
12.7 |
Salads (e.g., macaroni salad, potato salad) and sandwich
spreads excluding cocoa- and nut-based spreads of food categories04.2.2.5 and
05.1.2 |
GMP |
|
12.9 |
Protein products |
GMP |
|
13.3 |
Dietetic foods intended for special medical purposes |
GMP |
|
13.4 |
Dietetic formulae for slimming purposes and weight
reduction |
GMP |
|
13.5 |
Dietetic foods (e.g., supplementary foods for dietary use)
excluding |
GMP |
|
|
products of food categories 13.1 - 13.4 |
|
|
13.6 |
Food supplements |
GMP |
|
14.1.2.3 |
Concentrates (liquid or solid) for fruit juice |
GMP |
|
14.1.3.2 |
Canned or bottled (pasteurized) vegetable nectar |
GMP |
|
14.1.3.4 |
Concentrates (liquid or solid) for vegetable nectar |
GMP |
|
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
GMP |
|
14.2.1 |
Beer and malt beverages |
GMP |
|
14.2.2 |
Cider and perry |
GMP |
|
14.2.3.3 |
Fortified wine and liquor wine |
GMP |
|
14.2.3.4 |
Aromatized wine |
GMP |
|
14.2.4 |
Fruit wine |
GMP |
|
14.2.6 |
Spiritous beverages |
GMP |
|
15.0 |
Ready-to-eat savouries |
GMP |
|
16.0 |
Composite foods (e.g., casseroles, meat pies, mincemeat) -
foods that could not be place in food categories 01 - 15. |
1000 mg/kg |
|
|
|||
CARAMEL COLOUR, CLASS IV |
|||
|
Caramel Colour, Class IV - Ammonia Sulphite Process |
INS: 150d |
|
Function: Colour |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
01.1.2 |
Dairy-based drinks, flavoured and/or fermented (e.g.,
chocolate milk, cocoa, eggnog) |
150 mg/kg |
|
01.2.1 |
Fermented milks (plain) |
150 mg/kg |
Note 12 |
01.2.2 |
Renneted milk |
GMP |
|
01.3.2 |
Beverage whiteners |
GMP |
|
01.4.3 |
Clotted cream |
GMP |
|
01.4.4 |
Cream analogues |
GMP |
|
01.5.2 |
Milk powder and cream powder analogues |
GMP |
|
01.6.1 |
Unripened cheese |
GMP |
|
01.6.2.2 |
Rind of ripened cheese |
GMP |
|
01.6.3 |
Whey cheese |
GMP |
Note 3 |
01.6.4 |
Processed cheese |
100 mg/kg |
|
01.6.5 |
Cheese analogues |
GMP |
|
01.7 |
Dairy-based desserts (e.g., ice cream, ice milk, pudding,
fruit or flavoured yoghurt) |
2000 mg/kg |
|
02.4 |
Fat-based desserts excluding dairy-based dessert products of
food category 01.7 |
GMP |
|
03.0 |
Edible ices, including sherbert and sorbet |
1000 mg/kg |
|
04.1.2.3 |
Fruit in vinegar, oil, or brine |
GMP |
|
04.1.2.4 |
Canned or bottled (pasteurized) fruit |
GMP |
|
04.1.2.5 |
Jams, jellies, marmelades |
1500 mg/kg |
|
04.1.2.6 |
Fruit-based spreads (e.g., chutney) excluding products of food
category 04.1.2.5 |
500 mg/kg |
|
04.1.2.7 |
Candied fruit |
GMP |
|
04.1.2.8 |
Fruit preparations, including pulp and fruit
toppings |
7500 mg/kg |
|
04.1.2.9 |
Fruit-based desserts, including fruit-flavored
water-based |
GMP |
|
04.1.2.11 |
Fruit fillings for pastries |
7500 mg/kg |
|
04.2.2.3 |
Vegetables in vinegar, oil, or brine |
500 mg/kg |
|
04.2.2.4 |
Canned or bottled (pasteurized) vegetables |
GMP |
|
04.2.2.5 |
Vegetable, and nut & seed purees and spreads (e.g.,
peanut |
GMP |
|
04.2.2.6 |
Vegetable, and nut & seed pulps and preparations (e.g.,
vegetable desserts and sauces, candied vegetables) other than food category
04.2.2.5 |
GMP |
|
05.1.2 |
Cocoa-based spreads, including fillings |
GMP |
|
05.2 |
Sugar-based confectionary, including hard and soft candy,
nougats, etc. other than food categories 05.1, 05.3, and 05.4 |
GMP |
|
05.3 |
Chewing gum |
20000 mg/kg |
|
05.4 |
Decorations (e.g., for fine bakery wares), toppings
(non-fruit) and sweet sauces |
GMP |
|
06.3 |
Breakfast cereals, including rolled oats |
2500 mg/kg |
|
06.5 |
Cereal and starch based desserts (e.g., rice puddings, tapioca
pudding) |
GMP |
|
07.2.1 |
Cakes, cookies and pies (e.g., fruit-filled or custard
types) |
GMP |
|
07.2.2 |
Other fine bakery products (e.g., doughnuts, sweet rolls,
scones, and muffins) |
1200 mg/kg |
|
07.2.3 |
Mixes for fine bakery wares (e.g., cakes, pancakes) |
GMP |
|
08.0 |
Meat and meat products, including poultry and game |
GMP |
|
09.1 |
Fresh fish and fish products, including mollusks, crustaceans,
and echinoderms |
GMP |
Note 50 |
09.2 |
Processed fish and fish products, including mollusks,
crustaceans, and echinoderms |
GMP |
Note 50 |
09.3.3 |
Salmon substitutes, caviar, and other fish roe
products |
GMP |
Note 50 |
09.4 |
Fully preserved, including canned or fermented fish and fish
products, including mollusks, crustaceans, and echinoderms |
500 mg/kg |
Note 50 |
10.1 |
Fresh eggs |
GMP |
Notes 3 & 4 |
10.4 |
Egg-based desserts (e.g., custard) |
GMP |
|
11.2 |
Other sugars and syrups (e.g., brown sugar, maple
syrup) |
GMP |
|
12.2 |
Herbs, spices, seasonings (including salt substitutes),
and |
GMP |
|
12.3 |
Vinegars |
GMP |
|
12.4 |
Mustards |
GMP |
|
12.5.1 |
Ready-to-eat soups and broths, including canned, bottled,
and |
3000 mg/kg |
|
12.5.2 |
Mixes for soups and broths |
GMP |
|
12.6 |
Sauces and like products |
1500 mg/kg |
|
12.7 |
Salads (e.g., macaroni salad, potato salad) and sandwich
spreads excluding cocoa- and nut-based spreads of food categories04.2.2.5 and
05.1.2 |
GMP |
|
12.9 |
Protein products |
GMP |
|
13.3 |
Dietetic foods intended for special medical purposes |
GMP |
|
13.4 |
Dietetic formulae for slimming purposes and weight
reduction |
GMP |
|
13.5 |
Dietetic foods (e.g., supplementary foods for dietary use)
excluding products of food categories 13.1 - 13.4 |
GMP |
|
13.6 |
Food supplements |
GMP |
|
14.1.2.3 |
Concentrates (liquid or solid) for fruit juice |
GMP |
|
14.1.3.2 |
Canned or bottled (pasteurized) vegetable nectar |
GMP |
|
14.1.3.4 |
Concentrates (liquid or solid) for vegetable nectar |
GMP |
|
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
GMP |
|
14.2.1 |
Beer and malt beverages |
240 mg/kg |
|
14.2.2 |
Cider and perry |
GMP |
|
14.2.3.3 |
Fortified wine and liquor wine |
GMP |
|
14.2.3.4 |
Aromatized wine |
GMP |
|
14.2.4 |
Fruit wine |
GMP |
|
14.2.6.1 |
Spiritous beverages containing more than 15% alcohol |
GMP |
|
14.2.6.2 |
Spirituous beverages containing less than 15%
alcohol |
240 mg/kg |
|
15.0 |
Ready-to-eat savouries |
GMP |
|
16.0 |
Composite foods (e.g., casseroles, meat pies, mincemeat) -
foods that could not be place in food categories 01 - 15. |
1000 mg/kg |
|
|
|||
DIMETHYL DICARBONATE |
|||
|
Dimethyl Dicarbonate |
INS: 242 |
|
Function: Preservative |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
250 mg/kg |
Note 18 |
14.1.5 |
Coffee, coffee infusions (excluding flavoured coffees), and
other hot cereal beverages, excluding cocoa |
250 mg/kg |
Notes 2 & 18 |
14.2.3 |
Wines |
250 mg/kg |
Note 18 |
|
|||
FAST GREEN FCF |
|||
|
Fast Green FCF |
INS: 143 |
|
Function: Colour |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
01.1.2 |
Dairy-based drinks, flavoured and/or fermented (e.g.,
chocolate milk, cocoa, eggnog) |
100 mg/kg |
|
01.7 |
Dairy-based desserts (e.g., ice cream, ice milk, pudding,
fruit or flavoured yoghurt) |
100 mg/kg |
Note 2 |
02.1.3 |
Lard, tallow, fish oil and other animal fats |
GMP |
|
03.0 |
Edible ices, including sherbert and sorbet |
100 mg/kg |
|
04.1.2.4 |
Canned or bottled (pasteurized) fruit |
200 mg/kg |
|
04.1.2.5 |
Jams, jellies, marmelades |
400 mg/kg |
|
04.2.2.3 |
Vegetables in vinegar, oil, or brine |
300 mg/kg |
|
04.2.2.4 |
Canned or bottled (pasteurized) vegetables |
200 mg/kg |
|
05.3 |
Chewing gum |
300 mg/kg |
|
07.1.1 |
Breads and rolls |
100 mg/kg |
|
07.2 |
Fine Bakery Wares |
100 mg/kg |
|
08.1 |
Fresh meat, poultry and game |
GMP |
Note 4 |
08.2 |
Processed meat, poultry, and game products in whole pieces
or |
GMP |
Notes 3 & 4 |
08.4 |
Edible casings (e.g., sausage casings) |
GMP |
Notes 3 & 4 |
09.2.4.1 |
Cooked fish |
100 mg/kg |
|
09.2.5 |
Smoked, dried, fermented, and/or salted fish and fish
products, including mollusks, crustaceans, and echinodermse |
100 mg/kg |
|
09.3.3 |
Salmon substitutes, caviar, and other fish roe
products |
100 mg/kg |
|
10.1 |
Fresh eggs |
GMP |
Notes 3 & 4 |
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
100 mg/kg |
|
14.2.6.1 |
Spiritous beverages containing more than 15% alcohol |
100 mg/kg |
|
14.2.6.2 |
Spirituous beverages containing less than 15%
alcohol |
100 mg/kg |
|
|
|||
FERRIC AMMONIUM CITRATE |
|||
|
Ferric Ammonium Citrate |
INS: 381 |
|
Function: Anticaking Agent |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
12.1 |
Salt |
25 mg/kg |
Note 23 |
14.1.4.3 |
Concentrates (liquid or solid) for drinks |
10 mg/kg |
Note 23 |
|
|||
FERROCYANIDES |
|||
|
Sodium Ferrocyanide |
INS: 535 |
|
|
Calcium Ferrocyanide |
INS: 538 |
|
|
Potassium Ferrocyanide |
INS: 536 |
|
Function: Anticaking Agent |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
12.1 |
Salt |
20 mg/kg |
Note 24 |
12.2 |
Herbs, spices, seasonings (including salt substitutes),
and |
20 mg/kg |
Note 24 |
|
|||
FERROUS GLUCONATE |
|||
|
Ferrous Gluconate |
INS: 579 |
|
Function: Acidity Regulator, Colour Retention Agent,
Preservative |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
04.2.2.3 |
Vegetables in vinegar, oil, or brine |
150 mg/kg |
Note 23 & 48 |
|
|||
FERROUS LACTATE |
|||
|
Ferrous Lactate |
INS: 585 |
|
Function: Acidity Regulator, Colour Retention Agent |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
04.2.2.3 |
Vegetables in vinegar, oil, or brine |
150 mg/kg |
Note 23 & 48 |
|
|||
GLYCEROL ESTER OF WOOD ROSIN |
|||
|
Glycerol Esters of Wood Rosin |
INS: 445 |
|
Function: Adjuvant, Bulking Agent, Emulsifier, Stabilizer,
Thickener] |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
150 mg/kg |
|
14.2.1 |
Beer and malt beverages |
60 mg/kg |
|
14.2.6.2 |
Spirituous beverages containing less than 15%
alcohol |
60 mg/kg |
|
|
|||
GUAIAC RESIN |
|||
|
Guaiac Resin |
INS: 314 |
|
Function: Antioxidant |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
02.1 |
Fats and oils essentially free from water |
1000 mg/kg |
|
02.2.1 |
Emulsions containing at least 80% fat |
1000 mg/kg |
|
05.3 |
Chewing gum |
1500 mg/kg |
|
|
|||
LYSOZYME HYDROCHLORIDE |
|||
|
Lysozyme Hydrochloride |
INS: 1105 |
|
Function: Preservative |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
01.6.2 |
Ripened cheese |
GMP |
|
|
|||
ORTHO-PHENYLPHENOLS |
|||
|
Ortho-Phenylphenol |
INS: 231 |
|
|
Sodium o-Phenylphenol |
INS: 232 |
|
Function: Preservative |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
04.1.1.2 |
Surface-treated fruit |
12 mg/kg |
Note 49 |
|
|||
OXYSTEARIN |
|||
|
Oxystearin |
INS: 387 |
|
Function: Antifoaming Agent, Crystallization Inhibitor,
Release Agent, Sequestrant |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
02.1 |
Fats and oils essentially free from water |
1250 mg/kg |
|
12.6.1 |
Emulsified or clear sauces (e.g., mayonnaise, salad dressing,
soy sauce) |
GMP |
|
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
250 mg/kg |
|
|
|||
POLYDIMETHYLSILOXANE |
|||
|
Polydimethylsiloxane |
INS: 900a |
|
Function: Anticaking Agent, Antifoaming Agent |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
01.5.1 |
Milk powder and cream powder |
10 mg/kg |
|
02.1 |
Fats and oils essentially free from water |
10 mg/kg |
|
02.2.1.2 |
Margarine and similar products (e.g., butter-margarine
blends) |
10 mg/kg |
|
04.1.2.3 |
Fruit in vinegar, oil, or brine |
10 mg/kg |
|
04.1.2.4 |
Canned or bottled (pasteurized) fruit |
10 mg/kg |
|
04.1.2.5 |
Jams, jellies, marmelades |
30 mg/kg |
|
04.1.2.6 |
Fruit-based spreads (e.g., chutney) excluding products of food
category 04.1.2.5 |
10 mg/kg |
|
04.1.2.9 |
Fruit-based desserts, including fruit-flavoured water-based
desserts |
110 mg/kg |
|
04.2.2.1 |
Frozen vegetables |
10 mg/kg |
Note 15 |
04.2.2.3 |
Vegetables in vinegar, oil, or brine |
10 mg/kg |
|
04.2.2.4 |
Canned or bottled (pasteurized) vegetables |
10 mg/kg |
|
04.2.2.5 |
Vegetable, and nut & seed purees and spreads (e.g.,
peanut |
10 mg/kg |
|
05.1 |
Cocao products and chocolate products including imitations and
chocolate substitutes |
10 mg/kg |
|
05.2 |
Sugar-based confectionary, including hard and soft candy,
nougats, etc. other than food categories 05.1, 05.3, and 05.4 |
10 mg/kg |
|
05.3 |
Chewing gum |
100 mg/kg |
|
06.6 |
Batters (e.g., for breading or batters for fish or
poultry) |
10 mg/kg |
|
12.1 |
Salt |
10 mg/kg |
|
12.5 |
Soups and broths |
10 mg/kg |
|
14.1.2 |
Fruit and vegetable juices |
10 mg/kg |
|
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
20 mg/kg |
|
14.2.1 |
Beer and malt beverages |
10 mg/kg |
|
14.2.2 |
Cider and perry |
10 mg/kg |
|
14.2.3 |
Wines |
10 mg/kg |
|
14.2.4 |
Fruit wine |
10 mg/kg |
|
|
|||
POLYVINYLPYRROLIDONE |
|||
|
Polyvinylpyrrolidone |
INS: 1201 |
|
Function: Adjuvant, Emulsifier, Glazing Agent, Stabilizer,
Thickener |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
04.1.1.2 |
Surface-treated fruit |
GMP |
|
05.3 |
Chewing gum |
10000 mg/kg |
|
11.4 |
Table-top sweeteners, including those containing
high-intensity sweeteners |
3000 mg/kg |
|
12.3 |
Vinegars |
40 mg/kg |
|
13.6 |
Food supplements |
GMP |
|
14.1.4.3 |
Concentrates (liquid or solid) for drinks |
500 mg/kg |
|
14.2.1 |
Beer and malt beverages |
10 mg/kg |
Note 36 |
14.2.2 |
Cider and perry |
2 mg/kg |
Note 36 |
14.2.3 |
Wines |
60 mg/kg |
Note 36 |
|
|||
PROTEASE (A. ORYZAE VAR.) |
|||
|
Protease (Asperigillus oryzae var.) |
INS: 1101I |
|
Function: Enzyme, Flavour Enhancer, Flour Treatment Agent,
Glazing Agent |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
06.2 |
Flours and starches |
GMP |
|
|
|||
SUCROSE ACETATE ISOBUTYRATE |
|||
|
Sucrose Acetate Isobutyrate |
INS: 444 |
|
Function: Acidity Regulator, Adjuvant, Emulsifier,
Stabilizer |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
500 mg/kg |
|
|
|||
THIODIPROPIONATES |
|||
|
Thiodipropionic Acid |
INS: 388 |
|
|
Dilauryl Thiodipropionate |
INS: 389 |
|
Function: Antioxidant |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
02.1 |
Fats and oils essentially free from water |
200 mg/kg |
Note 46 |
02.2.1.2 |
Margarine and similar products (e.g., butter-margarine
blends) |
200 mg/kg |
Note 46 |
02.2.2 |
Emulsions containing less than 80% fat (e.g.,
minarine) |
200 mg/kg |
Note 46 |
09.2.2 |
Frozen battered fish, fish fillets and fish products,
including mollusks, crustaceans, and echinoderms |
200 mg/kg |
Notes 15 & 46 |
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
1000 mg/kg |
Note 15 |
15.0 |
Ready-to-eat savouries |
200 mg/kg |
|
|
|||
THERMALLY OXIDIZED SOYA BEAN OIL WITH MONO- AND
DI-GLYCERIDES OF FATTY ACIDS |
|||
|
Thermally Oxidized Soya Bean Oil with Mono- and Di-Glycerides
of Fatty Acids (TOSOM) |
INS: 479 |
|
Function: Emulsifier |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
02.2.1.2 |
Margarine and similar products (e.g., butter-margarine
blends) |
5000 mg/kg |
|
02.2.2 |
Emulsions containing less than 80% fat (e.g.,
minarine) |
5000 mg/kg |
|
|
|||
TRIETHYL CITRATE |
|||
|
Triethyl Citrate |
INS: 1505 |
|
Function: Antifoaming Agent, Carrier Solvent, Sequestrant,
Stabilizer |
|||
Food Cat. No. |
Food Category |
Max Level |
Comments |
10.2.1 |
Liquid egg products |
2500 mg/kg |
Note 47 |
10.2.3 |
Dried and/or heat coagulated egg products |
2500 mg/kg |
Note 47 |
14.1.4 |
Water-based flavoured drinks, including "sport" or
"electrolyte" |
200 mg/kg |
|
Note 1: As adipic acid
Note 2: On dry ingredient, dry weight, dry mix or concentrate basis.
Note 3: Surface treatment.
Note 4: For decoration, stamping, marking or branding the product.
Note 5: Used in raw materials for manufacture of the finished food.
Note 6: As aluminium.
Note 7: Use level not in finished food.
Note 8: As bixin.
Note 9: As total bixin or norbixin.
Note 10: As ascorbyl stearate.
Note 11: Flour basis.
Note 12: Carryover from flavouring substances.
Note 13: As benzoic acid.
Note 14: On amount of milk used.
Note 15: Fat or oil basis.
Note 16: Use level in chicken feed to color chicken skins or eggs.
Note 17: As cyclamic acid.
Note 18: Added level; residue not detected in ready-to-eat food.
Note 19: Used in cocoa fat; use level on ready-to-eat basis.
Note 20: On total amount of stabilizers, thickeners and/or gums.
Note 21: As calcium disodium EDTA.
Note 22: Used in heat-treated products only.
Note 23: As iron.
Note 24: As anhydrous sodium ferrocyanide.
Note 25: As formic acid.
Note 26: Gum base basis.
Note 27: As p-hydroxybenzoic acid.
Note 28: ADI conversion: if a typical preparation contains 0.025 mg/U, then the ADI of 33,000 U/kg bw becomes: [(33000 U/kg bw) x (0.025 mg/U) x (1 mg/1000 mg)] = 0.825 mg/kg bw
Note 29: Reporting basis not specified.
Note 30:As residual NO3 ion.
Note 31: Of the mash used.
Note 32: As residual NO2 ion.
Note 33: As phosphorus.
Note 34: Anhydrous basis.
Note 35: Level in cocoa nibs.
Note 36: Residual level.
Note 37: As weight of nonfat milk solids.
Note 38: Level in creaming mixture.
Note 39: Only when product contains butter or other fats and oils.
Note 40: Use in packing medium only.
Note 41: Use in breading or batter coatings only.
Note 42: As sorbic acid
Note 43: As tin.
Note 44: As residual SO2.
Note 45: As tartaric acid.
Note 46: As thiodipropionic acid.
Note 47: On egg yolk weight, dry basis.
Note 48: For olives only.
Note 49: For use on citrus fruits only.
Note 50: For use in fish roe only.
Codex General Standard for Food Additives
TABLE THREE
ADDITIVES PERMITTED FOR USE IN FOOD IN GENERAL, UNLESS OTHERWISE SPECIFIED, IN ACCORDANCE WITH GMP
INS No. |
Additive |
260 |
Acetic Acid |
472a |
Acetic and Fatty Acid Esters of Glycerol |
1422 |
Acetylated Distarch Adipate |
1414 |
Acetylated Distarch Phosphate |
1401 |
Acid Treated Starch |
406 |
Agar |
400 |
Alginic Acid |
1402 |
Alkaline Treated Starch |
1100 |
Alpha-Amylase (Aspergillus oryzae
var.) |
1100 |
Alpha-Amylase (Bacillus megaterium expressed in
Bacillus subtilis) |
1100 |
Alpha-Amylase (Bacillus stearothermophilus expressed in
B. subtilis) |
1100 |
Alpha-Amylase (Bacillus stearothermophilus) |
1100 |
Alpha-Amylase (Bacillus subtilis) |
1100 |
Alpha-Amylase (Carbohydrase) (Bacillus
licheniformis) |
559 |
Aluminium Silicate |
264 |
Ammonium Acetate |
403 |
Ammonium Alginate |
503(i) |
Ammonium Carbonate |
510 |
Ammonium Chloride |
380 |
Ammonium Citrate |
503(ii) |
Ammonium Hydrogen Carbonate |
527 |
Ammonium Hydroxide |
328 |
Ammonium Lactate |
300 |
Ascorbic Acid |
162 |
Beet Red |
1403 |
Bleached Starch |
1101(iii) |
Bromelain |
263 |
Calcium Acetate |
404 |
Calcium Alginate |
556 |
Calcium Aluminium Silicate |
302 |
Calcium Ascorbate |
170(i) |
Calcium Carbonate |
509 |
Calcium Chloride |
333 |
Calcium Citrate |
578 |
Calcium Gluconate |
623 |
Calcium Glutamate, DI-L- |
629 |
Calcium Guanylate, 5'- |
526 |
Calcium Hydroxide |
633 |
Calcium Inosinate, 5'- |
327 |
Calcium Lactate |
352(ii) |
Calcium Malate, D,L- |
529 |
Calcium Oxide |
282 |
Calcium Propionate |
634 |
Calcium Ribonucleotides, 5'- |
552 |
Calcium Silicate |
516 |
Calcium Sulphate |
150a |
Caramel Colour, Class I |
290 |
Carbon Dioxide |
410 |
Carob Bean Gum |
407 |
Carrageenan |
140 |
Chlorophylls |
1001 |
Choline Salts |
330 |
Citric Acid |
472c |
Citric and Fatty Acid Esters of Glycerol |
1400 |
Dextrins, white and yellow, Roasted Starch |
628 |
Dipotassium Guanylate, 5'- |
632 |
Dipotassium Inosinate, 5'- |
627 |
Disodium Guanylate, 5'- |
631 |
Disodium Inosinate, 5'- |
635 |
Disodium Ribonucleotides, 5'- |
1412 |
Distarch Phosphate |
1405 |
Enzyme Treated Starch |
315 |
Erythorbic Acid |
462 |
Ethyl Cellulose |
467 |
Ethyl Hydroxyethyl Cellulose |
297 |
Fumaric Acid |
418 |
Gellan Gum |
575 |
Glucono Delta-Lactone |
1102 |
Glucose Oxidase (Aspergillus niger, var.) |
620 |
Glutamic Acid, L- |
422 |
Glycerol |
626 |
Guanylic Acid, 5'- |
412 |
Guar Gum |
414 |
Gum Arabic |
507 |
Hydrochloric Acid |
463 |
Hydroxypropyl Cellulose |
1442 |
Hydroxypropyl Distarch Phosphate |
464 |
Hydroxypropyl Methyl Cellulose |
1440 |
Hydroxypropyl Starch |
630 |
Inosinic Acid, 5'- |
1202 |
Insoluble Polyvinylpyrrolidone |
953 |
Isomalt |
416 |
Karaya Gum |
[425] |
Konjac Flour |
270 |
Lactic Acid |
472b |
Lactic and Fatty Acid Esters of Glycerol |
966 |
Lactitol |
322 |
Lecithin |
1104 |
Lipase (Animal Sources) |
1104 |
Lipase (Aspergillus oryzae, var.) |
504(i) |
Magnesium Carbonate |
511 |
Magnesium Chloride |
580 |
Magnesium Gluconate |
625 |
Magnesium Glutamate, DI-L- |
504(ii) |
Magnesium Hydrogen Carbonate |
528 |
Magnesium Hydroxide |
329 |
Magnesium Lactate, D,L- |
530 |
Magnesium Oxide |
553(i) |
Magnesium Silicate (Synthetic) |
296 |
Malic Acid, D,L- |
965 |
Maltitol (including Maltitol Syrup) |
421 |
Mannitol |
461 |
Methyl Cellulose |
465 |
Methyl Ethyl Cellulose |
460(i) |
Microcrystalline Cellulose |
471 |
Mono- and Diglycerides |
624 |
Monoammonium Glutamate, L- |
622 |
Monopotassium Glutamate, L- |
621 |
Monosodium Glutamate, L- |
1410 |
Monostarch Phosphate |
941 |
Nitrogen |
942 |
Nitrous Oxide |
1404 |
Oxidized Starch |
1101(ii) |
Papain |
440 |
Pectins (Amidated and Non-amidated) |
1413 |
Phosphated Distarch Phosphate |
1200 |
Polydextroses |
261 |
Potassium Acetate |
402 |
Potassium Alginate |
303 |
Potassium Ascorbate |
501(i) |
Potassium Carbonate |
508 |
Potassium Chloride |
332i |
Potassium Dihydrogen Citrate |
577 |
Potassium Gluconate |
501(ii) |
Potassium Hydrogen Carbonate |
351(i) |
Potassium Hydrogen Malate, D,L- |
525 |
Potassium Hydroxide |
326 |
Potassium Lactate (Solution) |
351(ii) |
Potassium Malate, D, L- |
283 |
Potassium Propionate |
515 |
Potassium Sulphate |
460(ii) |
Powdered Cellulose |
944 |
Propane |
280 |
Propionic Acid |
1100I |
Protease (Aspergillus oryzae var.) |
470 |
Salts of Myristic, Palmitic and Stearic Acids (Ammonium,
Calcium, Potassium, Sodium) |
470 |
Salts of Oleic Acid (Calcium, Potassium, Sodium) |
551 |
Silicon Dioxide (Amorphous) |
262(i) |
Sodium Acetate |
401 |
Sodium Alginate |
554 |
Sodium Aluminosilicate |
301 |
Sodium Ascorbate |
500(i) |
Sodium Carbonate |
466 |
Sodium Carboxymethyl Cellulose |
331(i) |
Sodium Dihydrogen Citrate |
316 |
Sodium Erythorbate |
365 |
Sodium Fumarate |
576 |
Sodium Gluconate |
500(ii) |
Sodium Hydrogen Carbonate |
350(i) |
Sodium Hydrogen Malate, D, L- |
524 |
Sodium Hydroxide |
325 |
Sodium Lactate (Solution) |
350(ii) |
Sodium Malate, D,L- |
281 |
Sodium Propionate |
500(iii) |
Sodium Sesquicarbonate |
420 |
Sorbitol (including Sorbitol Syrup) |
1420 |
Starch Acetate |
1450 |
Starch Sodium Octenylsuccinate |
553(iii) |
Talc |
417 |
Tara Gum |
472f |
Tartaric, Acetic and Fatty Acid Esters of Glycerol
(mixed) |
957 |
Thaumatin |
171 |
Titanium Dioxide |
413 |
Tragacanth Gum |
1518 |
Triacetin |
380 |
Triammonium Citrate |
332(ii) |
Tripotassium Citrate |
331(iii) |
Trisodium Citrate |
415 |
Xanthan Gum |
967 |
Xylitol |
ANEXO
Categorías de alimentos y alimentos individuales excluidos de las condiciones generales del Cuadro 3
ANNEX TO TABLE THREE
FOOD CATEGORIES OR INDIVIDUAL FOOD ITEMS EXCLUDED FROM THE GENERAL CONDITIONS OF TABLE THREE
THE USE OF ADDITIVES LISTED IN TABLE THREE IN THE FOLLOWING FOODS IS GOVERNED BY THE PROVISIONS IN TABLES ONE AND TWO.
Category Number |
Food Category |
01.1.1 |
Milk and Buttermilk |
01.2 |
Fermented and Renneted Milk Products (plain) Excluding
excluding food category 01.1.2 (dairy based drinks) |
01.4.1 |
Pasteurized Cream |
01.4.2 |
Sterilized, UHT, whipping or whipped, and reduced fat
creams |
02.1 |
Fats and oils, essentially free from water |
02.2.1.1 |
Butter and concentrated butter (Only Butter) |
04.1.1 |
Fresh Fruit |
04.1.1.2 |
Surface treated fruit |
04.1.1.3 |
Peeled or cut fruit |
04.2.1 |
Fresh Vegetables |
04.2.1.2 |
Surface-treated vegetables |
04.2.1.3 |
Peeled or cut vegetables |
04.2.2.1 |
Frozen vegetables |
06.1 |
Whole, broken or flaked grains, including rice |
06.2 |
Flours and starches |
06.4 |
Pastas and Noodles (Only Dried Products) |
08.1.1 |
Fresh meat, poultry and game, whole pieces or cuts |
08.1.2 |
Fresh meat, poultry and game, comminuted |
09.1 |
Fresh fish and fish products, including mollusks, crustaceans
and echinoderms |
09.2 |
Processed fish and fish products, including mollusks,
crustaceans and echinoderms |
10.1 |
Fresh Eggs |
10.2.1 |
Liquid Egg products |
10.2.2 |
Frozen Egg products |
11.1 |
White and semi-white sugar (sucrose or saccharose), fructose,
glucose (dextrose), xylose; sugar solutions and syrups, also (partially)
inverted sugars, including molasses, treacle and sugar toppings |
11.2 |
Other sugars and syrups (e.g., brown sugar and maple
syrup) |
11.3 |
Honey |
12.1 |
Salt |
12.2 |
Herbs, Spices, seasoning (including salt substitutes) and
condiments (Only herbs and salt substitutes) |
12.8 |
Yeast |
13.1 |
Infant formulae and follow-on formulae |
13.2 |
Foods for young children (weaning foods) |
14.1.1.1 |
Natural Mineral Waters and Source Waters (Only Natural Mineral
Waters) |
14.12.1 |
Canned or bottled (pasteurized) fruit juice |
14.1.5 |
Coffee, coffee substitutes, tea, herbal infusions, and other
hot cereal beverages, excluding cocoa |
14.2.3 |
Wines |
GUIDELINES FOR THE ESTIMATION OF APPROPRIATE LEVELS OF USE OF FOOD ADDITIVES
This annex is intended as a guidance to screen proposals for use of additives based on consideration of their maximum use level and the physiological upper limit to the amount of food and drink that can be consumed each day. The Annex is not intended for allocating provisions for the use of an additive and cannot be used for calculating accurate additive intakes.
I. FOOD ADDITIVE, BASIC PRINCIPLES FOR CALCULATION ON USE LEVELS.
Guideline 1
The levels and quantities of food additives used in the Budget Method calculations should be expressed on the same basis as the substances on which the ADI was allocated (e.g., an acid or its salts). For foods sold as concentrates or powders intended for reconstitution before consumption, the Budget calculation on the food additive use levels should be performed on the ready-to-eat product.
II. ESTIMATION OF THE SAFETY ASPECTS ON USE LEVELS - FOOD ADDITIVES WITH NO NUMERICAL ADI.
Guideline 2
FOOD ADDITIVES WITH ADI "NOT SPECIFIED"
When an additive has been allocated an ADI "not specified"[36] it could in principle, be allowed for use in foods in general with no limitation other than in accordance with Good Manufacturing Practices (GMP). It should, however, be born in mind that ADI not specified does not mean that unlimited intake is acceptable. The term is used by JECFA in case where "on the basis of the available data (chemical, biochemical, toxicological, and other) the total daily intake of the substance arising from its use at the levels necessary to achieve the desired effect and from its acceptable background in food does not, in the opinion of the Committee, represent a hazard to health"[37]. If, therefore, a substance is used in larger amounts and/or in a wider range of foods than originally envisaged by JECFA it may be necessary to consult JECFA to ensure that the new uses fall within the evaluation. For example a substance may have been evaluated as a humectant without including a later use as a bulk sweetener, which could give considerable higher intake.
Guideline 3
FOOD ADDITIVES EVALUATED AS "ACCEPTABLE" FOR CERTAIN PURPOSES
In some cases, JECFA has been unable to allocate an ADI but nevertheless found a specific use of a substance acceptable. In such cases, the additive in question should only be authorized in accordance with the conditions specified. In case of any other reported uses CCFAC should request JECFA to re-evaluate the additive in question in light of the new information on uses.
III. ESTIMATION OF THE SAFETY ASPECTS ON USE LEVELS - FOOD ADDITIVES WITH NUMERICAL ADI.
Guideline 4
FRACTIONS OF THE ADI TO BE USED FOR SOLID FOOD AND BEVERAGES RESPECTIVELY
If an additive is proposed for use in both solid food and in beverages the full ADI cannot be used for both for uses in solid food and uses in beverages. It is therefore necessary to allocate a fraction of the ADI to each of the applications. As a first approach, it may be appropriate to assume that one-half of the ADI is allocated to each solid and liquid foods. However, in special cases other fractions may be more appropriate as long as the sum of the fractions does not exceed the figure for the ADI (e.g. FS = 1/4 and FB = 3/4; FS = 1/6 and FB = 5/6), where FS is the fraction for use in solid food and FB is the fraction for use in beverages). If the additive is used only in solid food, then FS = 1 and FB = 0 and if the additive is used only in beverages, then FS = 0 and FB = 1.
IIIA FOOD ADDITIVE USES IN SOLID FOOD
GUIDELINE 5
USE LEVELS BELOW FS X ADI X 40
If the proposed use levels are below FS x ADI x 40, these food additive provisions could be suitable in food in general.
GUIDELINE 6
USE LEVELS BELOW FS X ADI X 80
If the proposed use levels are below FS x ADI x 80 they are acceptable provided the daily consumption of the foods containing the additive will usually not exceed half of the assumed maximum total solid food intake (i.e. 12.5 g/kg bw/day).
Guideline 7
USE LEVELS BELOW FS X ADI X 160
If the proposed use levels are below FS x ADI x 160 they are acceptable provided the daily consumption of the foods containing the additive will usually not exceed one fourth of the assumed maximum total solid food intake (i.e., 6.25 g/kg bw/day).
GUIDELINE 8
USE LEVELS BELOW FS X ADI X 320
If the proposed use levels are below FS x ADI x 320 they could be accepted provided the daily consumption of the foods containing the additive will usually not exceed one eighth of the assumed maximum total food intake (i.e., 3.13 g/kg bw/day).
GUIDELINE 9
USE LEVELS ABOVE FS X ADI X 320
If the proposed levels are higher than FS x ADI x 320 they should only be accepted for products where calculation of potential intake from all proposed uses will show that exceeding the ADI is unlikely, or if estimation of the intake of the additive based on more exact intake estimates methods show that the use levels are acceptable (e.g., food consumption surveys)
IIIB FOOD ADDITIVE USES IN BEVERAGES
Guideline 10
USE LEVELS BELOW FL X ADI X 10
If the proposed levels are below FL x ADI x 10, the additive could be accepted for use in all beverages in general.
Guideline 11
USE LEVELS BELOW FL X ADI X 20
If the proposed use levels are below FL x ADI x 20 they could be accepted provided the daily consumption of beverages containing the additive will usually not exceed half of the assumed maximum total intake of beverage (i.e., 50 ml/kg bw/day).
Guideline 12
USE LEVELS BELOW FL X ADI X 40
If the proposed use levels are below FL x ADI x 40 they could be accepted provided the daily consumption of beverages containing the additive will usually not exceed a fourth of the assumed maximum total intake of beverage (i.e., 25 ml/kg bw/day).
Guideline 13
USE LEVELS BELOW FL X ADI X 80
If the proposed use levels are below FL x ADI x 80 they could be accepted provided the daily consumption of beverages containing the additive will usually not exceed an eighth of the assumed maximum total intake of beverage (i.e., 12.5 ml/kg bw/day).
Guideline 14
USE LEVELS ABOVE FL X ADI X 80
Levels above FL x ADI x 80 should only be accepted for products where calculation of potential intake will show that exceeding the ADI is unlikely (e.g., strong alcoholic beverages).
Section 1.1 Permitted Food Additives
The following statement is added to the Footnote:
"Notwithstanding the provisions of this Section of the General Standard, the lack of reference to a particular additive or to a particular use of an additive in a food in the General Standard as currently drafted, does not imply that the additive is unsafe or unsuitable for use in food. The Commission shall review the necessity for maintaining this footnote on a regular basis, with a view to its deletion once the General Standard is substantially complete."Section 6. Format of the Standard
The following sentence is added:
"Tables 1, 2 and 3 do not include reference to the uses of substances as processing aids."
Section 3.2 |
Health-Related Limits for Certain
Substances |
Antimony |
0.005 mg/l |
Arsenic |
0.01 mg/l, calculated as total As |
Barium |
0.7 mg/l |
Borate |
5 mg/l, calculated as B |
Cadmium |
0.003 mg/l |
Chromium |
0.05 mg/l, calculated as total Cr |
Copper |
1 mg/l |
Cyanide |
0.07 mg/l |
Fluoride |
See section 6.3.2 (Additional Labelling
Requirements) |
Lead |
0.01 mg/l |
Manganese |
0.5 mg/l |
Mercury |
0.001 mg/l |
Nickel |
0.02 mg/l |
Nitrate |
50 mg/l, calculated as nitrate |
Nitrite |
0.02 mg/l (set as a quality limit, except for
infants) |
Selenium |
0.01 mg/l |
CATEGORY I (RECOMMENDED TO THE COMMISSION FOR ADOPTION)
Food additives
Acetone
Aluminium powder
Calcium gluconate
Calcium propionate
Calcium sorbate
Canthaxanthin
Carnauba wax
Carthamus red
Carthamus yellow
Diacetyltartaric and fatty acid esters of glycerol
(DATEM)
Dichloromethane
Ethyl p-hydroxybenzoate
Glucono delta-lactone
Hexanes
Hexylresorcinol, 4-
Isobutanol
Methyl p-hydroxybenzoate
Mineral oil (medium and low viscosity)
Petroleum jelly
Polydextroses
Polyglycitol syrup
Potassium gluconate
Potassium sorbate
Propane-2-ol
Propionic acid
Propyl p-hydroxybenzoate
Sodium carboxymethyl cellulose, enzymatically
hydrolysed
Sodium gluconate
Sulfur dioxide
Flavouring agents
The substances under the following JECFA numbers:
No. |
Name |
139 |
Acetone |
219 |
Hydroxybutyric acid lactone, 4- |
220 |
Valerolactone, gamma- |
221 |
Hydroxy-3-pentenoic acid lactone, 4- |
222 |
ETHYL-3-HYDROXY-4-METHYL-2(5H)- FURANONE, 5- |
223 |
Hexalactone, gamma- |
224 |
Hexalactone, delta- |
225 |
Heptalactone, gamma- |
226 |
Octalactone, gamma- |
227 |
Dibutyl-gamma-butyrolactone, 4,4- |
228 |
Octalactone, delta- |
229 |
Nonalactone, gamma- |
230 |
Hydroxynonanoic acid delta-lactone |
231 |
Decalactone, gamma- |
232 |
Decalactone, delta- |
233 |
Undecalactone, gamma- |
234 |
Hydroxyundecanoic acid lactone, 5- |
235 |
Dodecalactone, gamma- |
236 |
Dodecalactone, delta- |
237 |
Hydroxy-3,7-dimethyloctanoic acid lactone, 6- |
238 |
Tetradecalactone, delta- |
240 |
Hexadecenlactone, omega-6- |
242 |
Dodecalactone, epsilon- |
243 |
Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 4,5- |
245 |
Hydroxy-2,4-decadienoic acid delta- lactone,
5- |
246 |
Hydroxy-2-decenoic acid delta-lactone |
250 |
Methyldecalactone, gamma- |
251 |
Isobytul alcohol |
252 |
Isobutyraldehyde |
253 |
Isobutyric acid |
254 |
Methylbutyraldehyde, 2- |
255 |
Methylbutyric acid, 2- |
256 |
Ethylbutyraldehyde, 2- |
257 |
Ethylbutyric acid, 2- |
258 |
Methylbutyraldehyde, 3- |
259 |
Isovaleric acid |
261 |
Methylvaleric acid, 2- |
262 |
Methylpentanoic acid, 3- |
263 |
Methyl-1-pentanol, 3- |
264 |
Methylpentanoic acid, 4- |
265 |
Methylhexanoic acid, 2- |
266 |
Methylhexanoic acid, 5- |
267 |
ETHYL-1-HEXANOL, 2- |
268 |
Trimethyl-1-hexanol, 3,5,5- |
269 |
Trimethylhexanal, 3,5,5- |
272 |
Dimethyl-1-octanol, 3,7- |
274 |
Methylnonanoic acid, 4- |
275 |
Methylundecanal, 2- |
277 |
Isopropyl alcohol |
278 |
Butanone, 2- |
279 |
Pentanone, 2- |
280 |
Pentanol, 2- |
282 |
Hexanol, 3- |
283 |
Heptanone, 2- |
284 |
Heptanol, 2- |
285 |
Heptanone, 3- |
291 |
Octanol, 3- |
292 |
Nonanone, 2- |
293 |
Nonanol, 2- |
294 |
Nonanone, 3- |
295 |
Decanol, 3- |
296 |
UNDECANONE, 2- |
297 |
Undecanol, 2- |
298 |
Tridecanone, 2- |
301 |
Methyl-2-pentanone, 4- |
302 |
Dimethyl-4-heptanone, 2,6- |
303 |
Dimethyl-4-heptanol, 2,6- |
305 |
Isopropyl acetate |
307 |
Isopropyl butyrate |
309 |
Isopropyl isobutyrate |
310 |
Isopropyl isovalerate |
311 |
Isopropyl myristate |
312 |
Isopropyl tiglate |
313 |
Octyl acetate, 3- |
314 |
Pentenoic acid, 4- |
315 |
Hexen-1-ol, cis-3- |
318 |
Hexen-1-ol, 4- |
320 |
Heptenal, cis-4- |
321 |
Octen-1-ol, cis-3- |
322 |
Octen-1-ol, cis-5- |
323 |
Octenal, cis-5- |
324 |
Nonen-1-ol, cis-6- |
325 |
Nonenal, cis-6- |
326 |
Decenal, 4- |
328 |
DECENOIC ACID, 9- |
330 |
Undecenal, 10- |
331 |
Undecenoic acid, 10- |
332 |
Linoleic acid |
335 |
Ethyl 3-hexenoate |
336 |
Hexenyl cis-3-hexenoate, cis-3- |
343 |
Ethyl 10-undecenoate |
345 |
Ethyl oleate |
346 |
Methyl linoleate & methyl linolenate, mixture |
349 |
DIMETHYL-5-HEPTENAL, 2,6- |
351 |
Ethyl 2-methyl-4-pentenoate |
354 |
Methyl 3,7-dimethyl-6-octenoate |
355 |
Methyl-4-pentenoic acid, 2- |
356 |
Linalool |
357 |
Tetrahydrolinalool |
358 |
Linalyl formate |
359 |
Linalyl acetate |
360 |
Linalyl propionate |
361 |
Linalyl butyrate |
362 |
Linalyl isobutyrate |
363 |
Linalyl isovalerate |
364 |
Linalyl hexanoate |
366 |
Terpineol, alpha- |
367 |
Terpinyl formate |
368 |
Terpinyl acetate |
369 |
Terpinyl propionate |
375 |
Menthan-2-one, p- |
378 |
Dihydrocarveol |
379 |
DIHYDROCARVYL ACETATE |
380a |
Carvone, (+)- |
380b |
Carvone, (-)- |
381 |
Carveol |
382 |
Carvyl acetate |
384 |
Damascone, beta |
385 |
Damascone, alpha- |
386 |
Damascone, delta- |
387 |
Damascenone |
388 |
Ionone, alpha- |
389 |
Ionone, beta- |
391 |
Ionol, alpha- |
393 |
Dihydro-alpha-ionone |
395 |
Dihydro-beta-ionol |
399 |
Methyl-beta-ionone |
401 |
Allyl-alpha-ionone |
403 |
Irone, alpha- |
404 |
Methylionone, alpha-iso- |
405 |
Acetoin |
408 |
Diacetyl |
410 |
Pentadione, 2,3- |
412 |
HEXANEDIONE, 2,3- |
413 |
Hexanedione, 3,4- |
415 |
Heptanedione, 2,3- |
419 |
Ethylcyclopentenolone |
420 |
Dimethyl-1,2-cyclopentanedione, 3,4- |
422 |
Ethyl-2-hydroxy-4-methylcyclopent-2-en-1-one, 3- |
423 |
Ethyl-2-hydroxy-3-methylcyclopent-2-en-1-one, 5- |
425 |
Methyl-2,3-cyclohexadione, 1- |
426 |
Hydroxy-3,5,5-trimethyl-2-cyclohexen-1-one, 2- |
427 |
Menthol |
429 |
Menthone |
430 |
Isomenthone, (±)- |
431 |
Menthyl acetate |
432 |
Menthyl isovalerate |
433 |
Menthyl lactate, (-)- |
435 |
Piperitone |
437 |
Hydroxy-3-methyloctanoic acid gamma-lactone,
4- |
439 |
Carvonementhenol, 4- |
443 |
Menthol ethylene glycol carbonate, (-)- |
444 |
Menthol 1- & 2-propylene glycol carbonate, (-)- |
445 |
Menthone 1,2-glycerol ketal, (-)- |
446 |
Menthone 1,2-glycerol ketal, (±)- |
447 |
Menthyl succinate, mono- |
448 |
Ethylhexyl tiglate, 1- |
450 |
Furfural |
(RECOMMENDED FOR ADOPTION AFTER EDITORIAL CHANGES, INCLUDING TECHNICAL REVISIONS)
Food Additives
Gum arabic |
Editorial changes: |
1. |
Under "Synonyms" delete Gum hashab, kordofan gum and Gum
talha |
2. |
Under "Definition" delete last sentence (Gums from other
Acacia species are not included in these specifications) |
3-4. |
Under "Description" delete fourth and fifth indent, i.e.
sentences referring to immunological differentiation and technological
interchangability, respectively |
None
INS NUMBER |
COMPOUND |
TECHNOLOGICAL FUNCTION |
938 |
Argon |
Packing Gas |
939 |
Helium |
Packing Gas |
948 |
Oxygen |
Packing Gas |
(en el Trámite 3 del procedimiento acelerado[38])
INS NUMBER |
COMPOUND |
TECHNOLOGICAL FUNCTION |
586 |
4-Hexylresorcinol |
Colour Retention Agent, Antioxidant |
440 |
Pectins |
Thickener, Stabilizer, Gelling Agent,
Emulsifier |
Anteproyecto de nivel máximo para la patulina (Al Trámite 5 del procedimiento)
Anteproyecto de niveles máximos para el estaño (Al Trámite 5 del procedimiento)
Anteproyecto de niveles máximos para la ocratoxina A (Al Trámite 3 del procedimiento)
Patulin |
50mg/kg in apple juice and apple juice ingredients in other
beverages |
Tin |
250 mg/kg for solid canned foods |
|
200 mg/kg for liquid canned foods |
Ochratoxin A |
5 mg/kg in cereals and cereal products |
PROJECTO DE NIVEL DE REFERENCIA PARA EL CADMIO EN LOS ALIMENTOS
(en el Trámite 6 del procedimiento)
Food |
ML (mg/kg) |
CEREALS, PULSES and LEGUMES |
0.1 |
(en el Trámite 3 del procedimiento)
Food |
ML (mg/kg) |
Fruit |
0.05 |
Vegetables, including potatoes (edible part) |
0.05 |
Leafy Vegetables |
0.2 |
Wheat Grain and Rice |
0.2 |
Soybeans and Peanuts |
0.2 |
Meat of Cattle, Poultry, Pig and Sheep |
0.05 |
Meat of Horse |
0.2 |
Liver of Cattle, Poultry, Pig and Sheep |
0.5 |
Kidney of Cattle, Poultry, Pig and Sheep |
1.0 |
Crustaceae |
0.5 |
Molluscs |
1.0 |
Substance |
Previous ADI and other toxicological recommendations |
Present ADI and other toxicological recommendations |
Current Codex Uses[39] |
Notes |
|
Enzyme preparations |
|||||
|
alpha-Acetolactate decarboxylase |
Not specified (temporary) |
Not specified |
None |
Full ADI established |
Maltogenic amylase |
Not specified (temporary) |
Not specified |
None |
Full ADI established |
|
Flavouring agent |
|||||
|
trans-Anethole |
0 - 0.6 mg/kg bw (Temporary) |
0 - 2 mg/kg bw |
None |
ADI increased |
Furfural |
No ADI allocated |
No ADI allocated[40] |
None |
No action required |
|
Menthol |
0 - 0.2 mg/kg bw |
0 - 4 mg/kg bw |
None |
ADI increased |
|
Food colours |
|||||
|
Curcumin |
0 - 0.1 mg/kg bw (temporary) |
0 - 1 mg/kg bw (temporary)[41] |
Edible fats and oils; Margarine; Minarine; Mayonnaise; Bouillons and
consommes; Butter and whey butter; Processed cheeses; Processed cheese
preparations |
Temporary ADI increased |
Riboflavin from genetically modified Bacillus subtilis |
- |
0 - 0.5 mg/kg bw (group ADI with synthetic riboflavin and riboflavin-5'-phosphate) |
Riboflavin: Bouillons and consommes; Pickle cucumbers; Processed
cheese preparations; Processed cheeses; Tilsiter; Limburger; Butterkäse;
Romadur; Edelpilzkäse |
No action required |
|
Glazing agent |
|||||
|
Mineral oil (medium- and low-viscosity) |
|
|
raisins |
|
Class I[42] |
0 - 1 mg/kg bw (temporary) |
0 - 1 mg/kg bw (temporary)[43] |
|
No action required |
|
0 - 0.01 mg/kg bw (temporary group ADI) |
0 - 0.01 mg/kg bw (temporary group ADI)[46] |
|
No action required |
||
Preservatives |
|||||
|
Calcium hydrogen sulphite |
|
|
Jams and jellies |
|
Calcium metabisulphite |
|
|
- |
|
|
Calcium sulphite |
|
|
- |
|
|
Potassium hydrogen sulphite |
|
|
Quick frozen French-fried potatoes; Concentrated pineapple juice with
preservatives; Quick frozen lobsters |
|
|
Potassium metabisulphite |
|
|
Quick frozen French-fried potatoes; Mango chutney; Quick frozen lobsters;
Quick frozen shrimps and prawns |
|
|
Potassium sulphite |
0 - 0.7 mg/kg bw (group ADI) |
0 - 0.7 mg/kg bw (group ADI)[47] |
Quick frozen French-fried potatoes; Concentrated pineapple juice with
preservatives; Quick frozen lobsters; Quick frozen shrimps and prawns |
Group ADI maintained. |
|
Sodium hydrogen sulphite |
|
|
Quick frozen French-fried potatoes; Concentrated pineapple juice with
preservatives |
|
|
Sodium metabisulphite |
|
|
Quick frozen French-fried potatoes; Mango chutney; Quick frozen lobsters;
Quick frozen shrimps and prawns |
|
|
Sodium sulphite |
|
|
Quick frozen French-fried potatoes; Concentrated pineapple juice with
preservatives; Quick frozen lobsters; Quick frozen shrimps and prawns |
|
|
Sodium thiosulphite |
|
|
- |
|
|
Sulphur dioxide |
|
|
White sugar; Powdered sugar; Fructose; Powdered dextrose; Dextrose anhydrous;
Dextrose monohydrate; Soft sugars; Glucose syrup; Dried glucose syrup;
Canned chestnuts; Pickled cucumbers; Raisins; Dried apricots; Jams and
jellies; Citrus marmalade; Vinegar; Wheat flour; Concentrated pineapple
juice with preservatives |
|
|
Sweetening agent |
|||||
|
Stevioside |
|
No ADI allocated[48] |
None |
No action required |
Thickening agents |
|||||
|
Carrageenan |
Not specified |
|
GSFA Table 3[49];Canned green and wax
beans; Canned sweet corn, Canned mushrooms, Canned asparagus, Canned green
peas; Canned palmito; Pickled cucumbers; Canned carrots; Processed cheese
preparations; Cottage cheese; Cream cheese; Flavoured yoghurt and products
heat-treated after fermentation; Cream; Evaporated milks; Minarine; |
|
|
|
Not specified (group ADI; temporary)[50] |
Mayonnaise; Infant formula, Follow up formula; Bouillons and consommes;
Quick frozen blocks of fish fillet, minced fish flesh and mixture of fillets
and minced fish flesh; Quick frozen fish sticks, fish portions and fish
fillets-breaded or in batter; Canned finfish; Canned sardines and sardine-type
products; Canned tuna and canned bonito |
New temporary group ADI |
|
Processed Eucheuma seaweed |
0 - 20 mg/kg bw (temporary) |
|
None |
|
|
Sodium carboxymethyl cellulose, enzymatically hydrolyzed |
- |
Not specified (group ADI)[51] |
Na CMC: GSFA Table 3[52]; Mayonnaise;
Minarine; Bouillons and consommes; Cottage cheese, Flavoured yoghurt and
products heat-treated after fermentation; Cream; Processed cheese preparations;
Quick frozen blocks of fish fillet, minced fish flesh and mixture of fillets
and minced fish flesh; Quick frozen fish sticks, fish portions and fish
fillets-breaded or in batter; Canned finfish; Canned sardines and sardine-type
products; Canned tuna and canned bonito |
|
|
Miscellaneous substances |
|||||
|
gamma-cyclodextrin |
- |
Not specified (temporary) |
None |
|
Glucono delta-lactone |
Not specified |
|
GSFA Table 3[53]; Luncheon meat, Cooked
cured chopped meat |
|
|
Calcium gluconate |
0 - 50 mg/kg bw[54] |
Not specified (group ADI) |
|
|
|
Magnesium gluconate |
|
|
New group ADI (no change for glucono delta-lactone) |
||
Potassium gluconate |
|
|
|
||
Sodium gluconate |
|
|
|
||
Polyglycitol syrup |
- |
Not specified[61] |
None |
|
Food additives for toxicological evaluation and
development of specifications |
Proposed by |
aspartame-acesulfame salt |
Netherlands |
benzoyl peroxide |
CCFAC |
cochineal extract, carmine, and carminic acid (potential
allergenicity) |
Canada |
cross-linked sodium carboxymethyl cellulose |
Netherlands |
flavouring agents |
United States |
lycopene |
Netherlands |
nitrous oxide |
CCFAC |
calcium in food additives |
Canada |
stearyl tartrate |
CCFAC |
d-tagatose |
Denmark |
trehalose |
United Kingdom |
food additives removed earlier from the GSFA |
CCFAC |
Contaminants and naturally occurring
toxins |
|
ochratoxin A |
United States |
cadmium |
Japan, United States |
dioxins and dioxin-like PCBs |
CCFAC |
fumonisins |
United States, IPCS |
chloropropanols |
United States |
ethyl carbamate |
CCFAC |
glycyrrhizic acid |
Denmark |
nitrate |
Netherlands |
phenylhydrazines (including agaritine) |
Denmark |
polycyclic aromatic hydrocarbons |
Denmark, Netherlands, Canada |
tin (acute reference dose) |
CCFAC |
trichothecenes (including T2 and DON) |
Netherlands, China |