Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Used in Food

摘要

During the past two decades, significant changes have taken place both with respect to the technology of food production and processing, including the use of additives, and also with respect to the scientific criteria used to establish the safety of additives. The report results from work that the agency has recently undertaken to develop scientific criteria for establishing the safety of new additives, and to assure their continued safety in view of possible trends in their use levels and the constantly evolving scientific criteria for safety evaluation. The system outlined in the document has been designed to apply to direct food additives and to color additives used in food but not to indirect food additives. Throughout the document, the term 'additive' is used to denote both direct food additives and color additives used in food.