Eightieth report of the Joint FAO/WHO Expert Committee on Food Additives

The 80th report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) summarizes the findings from a 2015 meeting focused on the toxicological safety of food additives and contaminants. The committee's primary goal is to provide science-based recommendations for public health protection, specifically by setting Acceptable Daily Intakes (ADIs) and defining purity specifications for substances used in the food industry.

The committee evaluated a range of substances, including enzymes derived from genetically modified organisms and various chemical additives. For several enzymes—such as lipase from Fusarium heterosporum and maltotetrahydrolase from Pseudomonas stutzeri—the committee established an ADI of 'not specified,' meaning they are considered safe when used according to good manufacturing practices. Conversely, the committee declined to set an ADI for polyvinyl alcohol-polyethylene glycol graft copolymer due to concerns regarding impurities like ethylene glycol and diethylene glycol. The report also assessed dietary exposure to benzoates, concluding that current per capita exposure levels remain within safe limits.

A significant portion of the report addresses food contaminants that pose potential health risks. The committee reviewed non-dioxin-like polychlorinated biphenyls and pyrrolizidine alkaloids. In both cases, the committee highlighted the need for further toxicological research, noting that existing data gaps prevented a complete safety assessment. These findings underscore the ongoing challenge of monitoring environmental contaminants that enter the food chain.

This report serves as a foundational document for food regulators, industry professionals, and toxicologists. By standardizing the safety criteria for additives and identifying substances that require further study, JECFA provides the global regulatory framework necessary to ensure food safety. It bridges the gap between industrial innovation—such as the use of new enzymes in food processing—and the rigorous safety standards required to protect consumer health.