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A. Additifs alimentaires

Flavours: 130 flavouring agents from seven chemical classes; 280 supplemental flavours from other classes previously evaluated by JECFA; five natural flavouring complexes¹

Risk assessment at current use patterns; establishment of specifications

End 2004

USA

Aluminium from all sources

Toxicity and intake of aluminium from its use in food additives and from other sources

Unknown

CCFAC (GSFA)

Annatto extracts¹

Re-evaluation of safety; revision of specifications

Unknown

JECFA

Arpink red
(new evaluation)¹

Risk assessment for the intended use as a food colour; specifications

End 2004

Czech Republic

Aspartame acesulfame salt¹

Revision of specifications

2004 (available)

NL

Beeswax¹

To consider the acceptability of use as carriers for flavours in category 14.4 (Data on use level and intake will be porvided)

2004

Japan, IOFI

Candelilla wax¹

2004

IOFI

Laccase from Myceliophora thermophila expressed in Aspergillus orizae¹

Revision of specifications

2004

Denmark

Phospholipase from Fusarium venenatum expressed in Aspergillus orizae¹

Risk assessment of the use in food; specifications

June 2004

Denmark

Pullulan, Pullulan PI-20¹

Risk assessment for use as a film-forming agent; establishment of specifications

2004 (available)

CH

Quillaia extracts¹

Type 1: Exposure assessment of use levels at 500 mg/l in semi-frozen beverages; Type 2: safety assessment and revision of specifications

2004

JECFA

Stearyl tartrate

Evaluation of uses other than flour treatment agent

Unknown

Unknown

Sucralose¹

Revision of specifications

2004 (Available)

Canada

Sucrose esters of fatty acids¹

Revision of specifications

2004

Japan

B. Contaminants et substances toxiques présentes naturellement

Cadmium¹

Exposure assessment based on:
(a) the list of commodities as agreed at the 36^th Session of CCFAC with the proposed MLs plus one higher and one lower level; and,
(b) GEMS/Food regional diets and national consumption databases

Japan, US, Canada (Partially available)

CCFAC

Chloropropanols¹

Formation of 3-MCPD and 1,3-DCP

September 2004

UK

Ergot alkaloids

Full evaluation

2004 (available)

Canada

Ochratoxin A¹

Toxicological evaluation, exposure assessment (special consideration to developing countries), impact of different maximum levels for cereals (e.g. 5 or 20 μg/kg), effects of processing on residual levels in foods

End 2004

UK/EC

Patulin

Exposure assessment (questions to be developed at future sessions based on available data)

2007
(Japan, Norway)

CCFAC

Phenyl hydrazines (including agaritine)

Full evaluation

2004 (available)

Denmark