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Scientitic Basis

The scientific basis for many food policy initiatives is contained in the Reports of the Scientific Committee for Food. Opinions provided are as follows:

– Sodium methyl parahydroxybenzoate potassium nitrite and potassium propionate

– Mercury in food – Rapeseed Oils – Revision of the Directive on colouring matters

authorized for use in foodstuffs intended for human consumption

– Vinyl chloride monomer – Ethoxyquin

Second series-1976

– Amaranth – Some chemically modified starches – Research on long chain fatty acids and oils and fats

used in food – Thiabendazole – Propyl gallate

Third series-1977

– Toxicological evaluation of a substance for materials and articles intended to come into contact with foodstuffs

Fourth series-1977

– Saccharin – Calcium disodium ethylenediamine tetra-acetate – Formaldehyde in ‘Grana Padano’ cheese

Fifth series-1978

– Elements of information given to the Commission on the use of additives for which no Acceptable Daily Intake has been allocated

– The provisions relating to additives and processing aids in the draft proposal for a Council Directive concerning the approximation of the laws of Member States relating to Fine Bakers’ Wares, Rusks, Pastries and Biscuits

Sixth series-1978

– Second report on thiabendazole – The positive list of substances to be authorized in the

manufacture of regenerated cellulose films intended to come into contact with foodstuffs

Seventh series-1978

– Emulsifiers, stabilizers, thickeners and gelling agents

Eighth series-1979

– The use of certain emulsifiers in chocolate and related products

– Certain colouring matters for use in food

Ninth series-1979

– Favourings – Asbestos – Natamycin

Tenth series-1980

– Guidelines for safety assessment of food additives

Eleventh series-1981

– Extraction solvents – Sulphiting agents

Twelfth series-1982

– Sensitivity of individuals to food components and food additives

Thirteenth series-1982

– Acrylonitrile monomer – Vinylidene chloride monomer – Hydrolyzed lecithin – Modified starches – Flavourings – Styrene monomer

Fourteenth series-1983

– Di-2-ethylhexglphthalate and Di-2-ethylhexyladipate – Certain anabolic agents used in animal production – Essential requirements of infant formulae and

followup milks based on cow’s milk proteins – Butylated hydroxyanisole

– Caffiene – Colouring matters authorized for use in foodstuffs

intended for human consumption

Fifteenth series-1985

– Emulsifiers, stabilizers, thickeners and gelling agents

Sixteenth series-1985

– Sweetners

Seventeenth series-1987

– Certain monomers and other starting substances intended to be used in the manufacture of plastic materials and articles intended to come into contact with foodstuffs

Eighteenth series-1987

– Irradiated foods

As you may have seen from the above listing the Scientific Committee for Food provides opinions on a wide range of topics. Opinions may be collected together and published in a multitopic volume or may be published individually. All reports are published by the Commission of the European Communities through the Office for Official Publications in Luxembourg.