Página precedente Indice


LISTA DE APÉNDICES


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

Apéndice I: Lista de participantes/List of participants/Liste des participants

Chairman of the Session

Mr. Edwin F.F. Hecker

Président de la Session

Ministry of Agriculture, Nature

Presidente de la Reunión

Management and Fisheries
P.O. Box 20401
2500 EK Den Haag,
The Netherlands
Tel.: + 31.70.378.5686
Fax: + 31.70.378.6141
E-mail: E.F.F.Hecker@vvm.agro.nl


ARGENTINA/ARGENTINE

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: camano@mail.agro.uba.ar

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: simon.brooke-taylor@anzfa.gov.au

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: melanie.oflynn@affa.gov.au

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: luba.tomaska@anzfa.gov.au

AUSTRIA

Dr. Michael Sulzner
Federal Chancellory Section VI/2
Radetzkystrasse 2
A-1031 Vienna
Tel.: +43.1.71172
Fax: +43.1.7137952
E-mail: michael.sulzner@bka.gv.at

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: charles.cremer@health.fgov.be

Mr. Johan Hallaert
FEVIA
Kortenberglaan 172/7 - 1000 Brussel
Tel.: + 32.2.7430820 - Fax: + 32.2.7339426
E-mail: jh@fevia.be

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: Guido.Kayaert@be01.nestle.com
Guido.Kayaert@skynet.be

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: gmorelle@puratos.be

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: christine.vinkx@health.fgov.be

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: kgarebeb@noka.ub.bw

Mrs Rosina Diseko
Chief Health Officer
Ministry of Health
P.Bag 00 269. Gaborone
Tel.: +267.374351 or 374355
Fax: +267.374354
E-mail: nfcbgabs@global.bw

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: nfcbgabs@global.bw

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: mcecilia@nutecnet.com.br; macecil@fea.unicamp.br

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: diali@saude.gov.br

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: john_salminen@hc-sc.gc.ca

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: bruce_lauer@hc-sc.gc.ca

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: jshchen@public.east.cn.net

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: qchchen@hotmail.com

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: Kantorova@mze.cz

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: BFA@VFD.DK

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: tabak@fds-iuf.dk

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:TB@VFD.DK

Mr. Steen Kledal
Consultant - Confederation of Danish
Industries
DK-1787 Copenhagen V
Tel.: +45.33 773377- Fax: +45.33 773300
E-mail: stk@di.dk

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: mko@fvm.dk

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:DLI@VFD.DK

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: llv@mejeri.dk

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: IME@VFD.DK

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: agaballa@mena.ko.com

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: ettl@online.ee

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: liisa.rajankangas@ktm.vn.fi

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: anja.hallikainen@elintarvikevirasto.fi

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: seppo.heiskanen@etl.fi

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: esko.niemi@tulli.fi

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: harriet.wallin@elintarvikevirasto.fi

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: paule.escargueil@dgccrf.finances.gouv.fr

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. Bernard.andre@dgccrf.finances.gouv.fr

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: sylvie.coulon@agriculture.gouv.fr

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: alta.trs@atla.asso.fr

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: j.fremy@paris.cneva.fr

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: christine.guitard@monsanto.com

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- fontaines@agriculture.gouv.fr

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: jean-marc.heintz@fr.nestle.com

Mrs. Nadine Josien
Société Roquette Frères
62136 Lestram
Tel: + 33 3 21 63 36 00
Fax. + 33 1 21 63 38 50
E-mail: roquette.spi@wanadoo.fr

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: hlafforgue@danone.com

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. Jleblanc@inapg.insa.fr

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: roseline.lecourt@dgccrf.finances.gouv.fr

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: Viviane.Legros@fr.nestle.com

Mrs. A. Loch
Food Law Manager, Groupe Danone
7 rue de Téhéran - 75008 Paris
Tel.: +33.1.44352432 - Fax: +33.1.44352445
E-mail: aloch@group.danone.com

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- francois.roche@agriculture.gouv.fr

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: verger@inapg.insa.fr

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: brei@bmg.bund400.de

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: k.boegl@bgvv.de

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: wvhh@aol.com

Dr. Rolph Langlais
Director, Scientific Regulatory Affairs
Coca-Cola GmbH
Frankenstrasse 348, 45133 Essen
Tel.: +49.201.8211361 - Fax: +49.201.8211773
E-mail: dlanglais@eur.ko.com

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: bmeuermann@bll-online.de

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: vddei-vdrh@t-online.de

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: muller.d@pg.com

Dr. Michael Packert
Südzucker AG Mannheim/Ochsenfurt
Forchheimer Strasse 2
D-90409 Nürnberg
Tel.: +49.911 9344465
Fax: +49.911 9344560
E-mail: mpackert@eismann.de

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: BN3329@bml.bund400.de

Mrs. Anke Sentko
Consultant International Regulatory Affairs
Strasslerweg 13, D 77830 Bühlertal
Tel.: +49.7223 7768
Fax: +49.7223 74528
E-mail: sentko@aol.com

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: willenbrock.jutta@bmu.de

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: asmundur@hollver.is

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: devdas_chhotray@hotmail.com

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: director@giasbg01.vsnl.net.in

Mrs. Veena S. Rao
Joint Secretary
Department of Women & Child Development
Room 607, Shastri Bhavan
New Delhi
Tel.: +91.11.3398683
E-mail: nobel_6@hotmail.com

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: sumpeno@mailcity.com

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: rhowell@indigo.ie

Mr Jim Quigley
Senior Chemist
State Laboratory
Abbotstown, Dublin 15
Tel.: +353.1.802 5800
Fax: +353.1.821 7320
E-mail. jquigley@statelab.ie

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: rtvabraham@matat.health.gov.il

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: assochimica@federchimica.it

Mrs. C. Leclercq
Researcher, National Institute of Nutrition
Via Ardeatina 546, 00153 Rome
Tel.: +39.6 5032412
Fax: +39.6 5031592
E-mail: leclercq@inn.ingrm.it

Mrs. B. Lo Turco
Dirigente, Ministero Delle Politiche Agricole
Via Sallustiana 20, Rome
Tel.: +39.6 4880273 - Fax: +39.6 4880273
E-mail: bloturco@ats.it

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: yasuhiro_hayakawa@nm.maff.go.jp

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: tinoue@po.iijnet.or.jp

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: nitenkyo@mx1.alpha-web.ne.jp

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: ryoko_kawai@nm.maff.go.jp

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: tkoga@sta.go.jp

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: ykondo@t-hasegawa.co.jp

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: kyoko_sato@nm.maff.go.jp

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: toyoda@nihs.go.jp

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: YU-NRM@mhw.go.jp

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: my-amu@mhw.go.jp

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: yamada@nihs.go.jp

Mr. Taichi Yoneda
Enviroment Agency
Chiyoda-ku, Kasumigaseki 1-2-2
Tokyo
Tel.: +81.3.5521 8322
Fax: +81.3.3593 1438
E-mail: taichi_yoneda@net.go.jp

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: yy-cof@mhw.go.jp

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: sonsw@mail.nvrqs.go.kr

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: lee2713@kfda.go.kr

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: choyh@khidi.or.kr

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: mkhong@kfda.go.kr

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: jsk@maf.go.kr

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: soln@kfri.re.kr

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: codexkorea@kfda.go.kr

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: codexkorea@kfda.go.kr

LESOTHO

Mrs M. Ranooe
First Secretary, Lesotho Embassy
Via Serchio 8
Rome 00198, Italy
Tel.: +39.6.8542496
Fax: +39.6.8542527
E-mail: les.1sec.rome@flashnet.it

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: chin@dph.gov.my

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: dgcsbysmex@iserve.net.mx

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: loarc@casanet.net.ma

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: jw.dornseiffen@minvws.nl

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: ad@inspectwv.nl

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: d.kloet@rikilt.dlo.nl

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: g.m.koornneef@hpa.agro.nl

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: nb.lucasluijckx@minvws.nl

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: hj@ry.igb.nl

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: n.m.i.scheidegger@vvm.agro.nl

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: marion_riordan@moh.govt.nz

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: tadacon@alpha.linkserse.com

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: kirstin.ferden@snt.dep.telemax.no

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: anders.tharaldsen@sut.dep.telemax.no

Arne Vidnes
Norwegian Food Control Authority
P.O Box 8187 Dep - 0034 Oslo
Tel.: +47.222.46759 - Fax: +47.222.46699
E-mail: arne.vidnes@snt.telemax.no

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: aolustre@mnl.sequel.net

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: dalmacio.salting@skynet.be

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: dgfcqa.lcqa@mail.telepac.pt

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: fipa@mail.telepac.pt

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: dgfcqa.lcga@mail.telepac.nt

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: bosco_chen_bloodworth@moh.gov.sg

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: codex@vup.sk

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: herbsm@hltrsa.pwv.gov.za

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: acarbajo@msc.es

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: lsuarez@msc.es

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: afca@sefes.es

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: ssmo@sudalet.net

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: mhjubara@casema.net

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: lutfi.radwan@geog.ox.ac.uk

Professor Suad Hassan Satti
Director
National Chemical Laboratories
Federal Ministry of Health
P.O. Box 287 - Khartoum
Tel.: +249.11.779 789
E-mail: satti10@hotmail.com

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: anita.janelm@agriculture.ministry.se

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: evje@slv.se

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: kierstin.petersson@slv.se

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: mool@slv.se

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: eva.zbinden@bag.admin.ch

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: iciurea@kjs.com

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: bernhard.gubler@roche.com

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: juergen.piper@roche.com

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: daniele.magnolato@nestle.com

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: ppakdee@health.moph.go.th

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: arunee@tisi.go.th

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:pearmporn@tisi.go.th

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: supapunb@fisheries.go.th

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: thaifood@thaifood.org

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: thaifood@thaifood.org

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: doganf@foreigntrade.gov.tr

Dr. Ahmet Altindisli
Ege University, Agriculture Faculty,
Department of Horticulture
35100 Bornova, Izmir
Tel.: +90.232 3736452 - Fax.: +90.232 3881864
E-mail: altindis@ziraat.ege.edu.tr

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: ucdajm@swiftuganda.com

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: d.watson@fssg.maff.gov.uk

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: andy.crimes@unilever.com

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: c.fisher@fsci.maff.gov.uk

Mrs A. Joy Hardinge
Regulatory Affairs Manager
Quest International
Icennington Road
Ashford, Kent
Tel.: +44.1233.644062
Fax: +44.1233.644484
E-mail: joy.hardinge@questintl.com

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: n.harrison@fsci.maff.gov.uk

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: w.matthews@fssg.maff.gov.uk

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: k.millar@jfssg.maff.gov.uk

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: snavarro@lfra.co.uk

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: n.rees@fsci.maff.gov.uk

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: j.stuart@fssg.maff.gov.uk

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: arulis@bangate.fda.gov

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: barrettr@fas.usda.gov

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: kbrenner@corn.org

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: scarberr@bangate.fda.gov

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: george_dunaif@campbellsoup.com

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. csthilaire@hersheys.com

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: dkeefe@bangate.fda.gov

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: jkrogh@corpcomm.net

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: pkuzneso@bangate.fda.gov

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: amatthy@nfpa-food.org

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: jnichols@nmpf.org

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: preeves@gfhnrc.ars.usda.gov

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: rronk.97420@aol.com

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: ken.schrankel@iff.com

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: ttroxell@bangate.fda.gov

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: traut@mail.genmills.com

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: milla@adinet.com.uy

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: aac.brussels@skynet.be

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: gophillips1@compuserve.com

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: jlm@novo.dk

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: lauwaars@worldonline.nl

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: rymon@msmnutn.hoechst.com

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: d.taeymans@ciaa.be

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: m.baffigo@ciaa.be

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: jvandermeer@cur.ko.com

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: gg@fbr.dk

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. Lvnieuwland@consumentenbond.nl

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: dgb@consilium.eu.int

Mr P. Culley
Secretariat
175 rue de la Loi
1049 Brussels, Belgium
Tel.: +32 2 285 6197
Fax: +32 2 285 7928
Email: dgb@consilium.eu.int

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: sirkku.heinimaa@dg3.cec.be

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. leo.frans.Hagedoorn@dg3.cec.be

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: frans.verstraete@dg6.cec.be

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 effa@pophost.eunet.be

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: guyvalkenborg@eas.be

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 Townsend.Feehan@ecco.be

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: john.russell@monsanto.com

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:brian@churchbank.demon.co.uk

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: fefac@skynet.be

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: bercht@nzo.nl

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: peliddle@bacardi.com

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: Francoise.debuttet@wanadoo.fr

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: hiroshi.suzuki@jccu.co-op.or.jp

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 wjdekoe@bird.nl

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: ldk@gmabrands.com

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: rqubxl@compuserve.com

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:ebertan@assnhq.com

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: jelfstru@us.rhodia.com

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: rgray@herc.com

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: alain.leon@unilever.com

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: gbr@novigensci.com

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: muller.d@pg.com

Ms Nathalie Beriot, General Secretary
23, Boulevard des Capucines
75002 Paris, France
Tel: +33 1 4742 8280 - Fax +33 1 4742 8281
Email: ifu.int.fed.fruit.juices@wanadoo.fr

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: juliane@ilsieurope.be

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: g8jt@danisco.dk

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:iofi@dial.eunet.ch

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: mayca@globalnet.co.uk

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: jhowell@na.ko.com

Mr. Alain Beaumont, Secretary General
Boulevard Saint Michel 79
1040 Brussels, Belgium
Tel.: +32 2 743 4050 - Fax: +32 2 732 5102
E-mail: mail@unesda-cisda.org

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: j.stevani@wanadoo.fr

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: gaston@lander.es

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: petersen@novigensci.com

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: steve.saunders@fritolay.com

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: marinalg@iway.fr

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: paul.b.tran@monsanto.com

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: natcolgs@hotmail.com

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: eizeboud@woldonline.nl

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: yjuban@oiv.org

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: civc.tusseau@wanadoo.fr

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: lichtenbeltJ@avebe.com

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: selma.doyran@fao.org

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: mungi.sohn@fao.org

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: marvin.dixon@fao.org

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: johnwax@worldnet.att.net

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: herrmanj@who.int

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: moyg@who.ch

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: nakashiman@who.int

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: frederique.heering@numico.com

Mrs L. Robroch
Hercules BV
Veraartlaan 8
2288 GM Rijswijk
Tel. +31 70 413 4287
Fax: +31 70 390 2715
Email: lrobroch@herc.com

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: s.p.j.hagenstein@vvm.agro.nl

Apéndice II: NGAA Cuadro 1 - Aditivos de uso permitido en condiciones especificadas en ciertos alimentos o categorías de alimentos

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



Notes[35] to Table One of the General Standard for Food Additives

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.

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

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

Apéndice IV: Anteproyecto de Anexo a de la Norma General para los Aditivos Alimentarios (en el Trámite 5 del procedimiento)

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).

Apéndice V: Anteproyecto de Enmienda del Preámbulo de la Ngaa (en el Trámite 3 del procedimiento acelerado)

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."

Apéndice VI: Norma del Codex para las Aguas Minerales Naturales - Límites relacionados con la salud para ciertas sustancias (aprobación con enmiendas)

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

Apéndice VII: Proyecto de Especificaciones Sobre Identidad y Pureza de los Aditivos Alimentarios

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


CATEGORY II

(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


Flavouring agents

None

Apéndice VIII: Proyecto de Enmiendas del Sistema Internacional de Numeración para los Aditivos Alimentarios (en el Trámite 5 del procedimiento acelerado)

INS NUMBER

COMPOUND

TECHNOLOGICAL FUNCTION

938

Argon

Packing Gas

939

Helium

Packing Gas

948

Oxygen

Packing Gas


PROYECTO DE ENMIENDAS AL SISTEMA INTERNACIONAL DE NUMERACIÓN PARA LOS ADITIVOS ALIMENTARIOS

(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

Apéndice IX


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)

Anteproyecto de nivel máximo para la patulina (Al Trámite 5 del procedimiento)

Patulin

50mg/kg in apple juice and apple juice ingredients in other beverages


Anteproyecto de niveles máximos para el estaño (Al Trámite 5 del procedimiento)

Tin

250 mg/kg for solid canned foods


200 mg/kg for liquid canned foods


Anteproyecto de niveles máximos para la ocratoxina A (Al Trámite 3 del procedimiento)

Ochratoxin A

5 mg/kg in cereals and cereal products

Apéndice X: Proyecto de Nivel Máximo (Cereales) y Anteproyecto de Niveles Máximos para el Cadmio

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


ANTEPROYECTO DE NIVELES MÁXIMOS PARA EL CADMIO EN LOS ALIMENTOS

(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

Apéndice XI: Medidas necesarias a consecuencia de cambios en el estado de la IDA y otras recomendaciones toxicológicas

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

Call II[44] and Class III[45]

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

0 - 50 mg/kg bw[55],[56]



New group ADI (no change for glucono delta-lactone)

Potassium gluconate

0 - 50 mg/kg bw[57],[58]




Sodium gluconate

0 - 50 mg/kg bw[59],[60]




Polyglycitol syrup

-

Not specified[61]

None


Apéndice XII: Aditivos alimentarios y contaminantes propuestos para evaluación por el JEFCA

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



[35] Only the notes in bold above pertain to the additives forwarded by the CCFAC to the CAC with a recommendation for endorsement at Step 8.
[36] Principles for the safety assessment of food additives and contaminants in food. Geneva, World Health Organization, 1987 (Environmental Health Criteria, No. 70), p. 83.
[37] Principles for the safety assessment of food additives and contaminants in food. Geneva, World Health Organization, 1987 (Environmental Health Criteria, No. 70), p. 83.
[38] Subject to approval by the Commission
[39] Only in those adopted standards.
[40] Data were insufficient for establishing an ADI.
[41] Results of a study of reproductive toxicity on a substance complying with the specifications for curcumin and information on the need and technological justification for alternative solvents for use in the current manufacturing processes of curcumin are required for evaluation in 2001.
[42] Including P70(H) oil.
[43] Information requested at the 44th meeting of the Committee is required for evaluation in 2002. This includes information about the compositional factors in mineral oils that influence their absorption and toxicity and a study in F344 rats of at least one year duration with a reversal period of one year. In addition, research on the pharmacokinetics of mineral oils and their potential effects on immune function know to be in progress should be submitted for review at that time.
[44] Including N70(H) and N70(A) oils.
[45] Including P15(H), N15(H) and N10(A) oils.
[46] Information requested at the 44th meeting of the Committee is required for evaluation in 2002. This includes information about the compositional factors in mineral oils that influence their absorption and toxicity and a study in F344 rats of at least one year duration with a reversal period of one year. In addition, research on the pharmacokinetics of mineral oils and their potential effects on immune function know to be in progress should be submitted for review at that time.
[47] The Committee reiterated its recommendation made at the 30th meeting that, when a suitable alternative method of preservation exists, its use should be encouraged, particularly in those applications (e.g. control of enzymic browning in fresh salad vegetables) in which the use of sulphites may lead to high levels of acute exposure and which have most commonly been associated with life-threatening adverse reactions. Appropriate labelling would help to alert individuals who cannot tolerate sulphites.
[48] An ADI could not be established because the data were insufficient and because specifications were not prepared.
[49] Additives Permitted for Use In Food In General, Unless Otherwise Specified, In Accordance with GMP
[50] Clarification of the significance of the promotion of colon cancer observed in experiments in rats is required for evaluation in 2001.
[51] Included in the group ADI for modified celluloses: ethyl cellulose, ethylhydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, methyl ethyl cellulose and sodium carboxymethyl cellulose.
[52] Additives Permitted for Use In Food In General, Unless Otherwise Specified, In Accordance with GMP
[53] Additives Permitted for Use In Food In General, Unless Otherwise Specified, In Accordance with GMP
[54] Also includes the free acid
[55] Also includes the free acid
[56] Intake limited by laxative action.
[57] Also includes the free acid
[58] No restriction provided that the contribution made to food is assessed and considered acceptable.
[59] Also includes the free acid
[60] No restriction provided that the contribution made to food is assessed and considered acceptable.
[61] Group ADI for materials conforming to the specifications for polyglycitol syrup and maltitol syrup.


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