Jagua (Genipin–Glycine) Blue

The monographs contained in this volume were prepared at the eighty-fourth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at FAO headquarters in Rome, Italy, on 6–15 June 2017. These monographs summarize the data on selected food additives reviewed by the Committee. The eighty-fourth report of JECFA has been published by WHO as WHO Technical Report No. 1007. Reports and other documents resulting from previous meetings of JECFA are listed in Annex 1. The participants in the meeting are listed in Annex 3 of the present publication. A summary of the conclusions of the Committee with respect to the food additives discussed at the meeting is given in Annex 4. JECFA serves as a scientific advisory body to FAO, WHO, their Member States and the Codex Alimentarius Commission, primarily through the Codex Committee on Food Additives, the Codex Committee on Contaminants in Food and the Codex Committee on Residues of Veterinary Drugs in Foods, regarding the safety of food additives, residues of veterinary drugs, naturally occurring toxicants and contaminants in food. Committees accomplish this task by preparing reports of their meetings and publishing specifications or residue monographs and dietary exposure and toxicological monographs, such as those contained in this volume, on substances that they have considered. The monographs contained in this volume are based on working papers that were prepared by WHO and FAO experts. A special acknowledgement is given at the beginning of each monograph to those who prepared these working papers. The monographs were edited by J. Odrowaz, Toronto, Canada. These monographs were prepared based on the evaluation of the original studies and the dossier provided by the sponsor(s) of the compound, of the relevant published scientific literature and of the data submitted by Codex members. When found consistent with the data of the original study, the monographs may contain parts of the text and tables of the dossier submitted by the sponsor(s), but not the sponsor(s)’ conclusions. These monographs and their conclusions are based on an independent review of the available data and do not constitute an endorsement of the sponsor(s)’ position. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the organizations participating in WHO concerning the legal status of any country, territory, city or area or its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the organizations in preference to others of a similar nature that are not mentioned. Any comments or new information on the biological or toxicological properties of or dietary exposure to the compounds evaluated in this publication should be addressed to: viWHO Food Additives Series No. 75, 2018 Safety evaluation of certain food additives Eighty-fourth JECFA WHO Joint Secretary of the Joint FAO/WHO Expert Committee on Food Additives, Department of Food Safety and Zoonoses, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (jecfa@who.int).