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JECFA is an international scientific expert committee administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) (FAO, 2024). It has been meeting since 1956, to evaluate initially the safety of food additives. Currently, the Committee evaluates the safety of chemicals in foods including food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food [FAO, 2024]. The evaluations of contaminants can result in Health Based Guidance Values (HBGVs), such as TDIs, and estimates of exposure to contaminants and toxins for various populations worldwide. The results are usually reported to the Codex Committee of Contaminants in Foods (CCCF). The CCCF uses that information to decide about food safety standards for contaminants in food, to be included in the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN CXS 193/1995).
- 1 Introduction
- 2 The role of the Food and Agriculture Organization(FAO) in food safety
- 3 The role of the Joint Food and AgricultureOrganization/World Health Organization ExpertCommittee on Food Additives (JECFA)
- 4 JECFA: risk assessment of contaminants and naturaltoxins in food
- 5 Case study: JECFA assessment of co-exposure tofumonisins and afatoxins
- 6 Risk management and Codex Alimentarius
- 7 The role of JECFA in the Codex Alimentariusdecision-making process
- 8 Conclusion
- 9 Where to look for further information
- 10 References