CAC/MISC 1-1989 Page 1 of 3

INFORMATION ON THE USE OF FOOD ADDITIVES IN FOOD1

Widespread use of food additives has generated a great deal of controversy in recent years and their safety
and necessity have been questioned. Food additives serve the interests of both the consumer and the producer
of foodstuffs since they inhibit the spoilage of food, thus reducing the losses and enabling greater production
at a lower cost. They also increase the variability of the diet and make the preparation of food more
convenient. The development of the vast array of reasonably priced, stable quality modern food products
presently found on the market would have been impossible without the use of food additives.
The Codex Alimentarius Commission
The Codex Alimentarius Commission is an FAO/WHO subsidiary body. It was established in 1963 to
implement the Joint FAO/WHO Food Standards Programme, the purpose of which is, particularly:
 To protect the health of the consumer;
 To ensure fair practices in the international trade;
 To promote coordination of all food standards work undertaken by international, governmental and
non-governmental organizations;
 To determine priorities and initiate and guide the preparation of appropriate standards.
These standards comprise the Codex Alimentarius, which aims at guiding and promoting the preparation,
implementation and harmonization of definitions and requirements on food products, thereby facilitating
international trade.
The Codex Alimentarius consists of a set of international standards applying to the major food products for
delivery to consumers. All the standards include provisions on the hygienic and nutritional quality of food,
food additives, contaminants, labelling and presentation, and methods of analysis and sampling.
One of the Committees set up by the Codex Alimentarius Commission is the Codex Committee on Food
Additives and Contaminants (CCFAC). The terms of reference of this Committee are to endorse maximum
permissible levels of use of additives in specific foods. While endorsing the use of food additives in food the
CCFAC takes into consideration:
 the toxicological clearance of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) for
the use of the Food Additive in Food;
 the technological justifications for the use of food additives in the food; and
 the potential daily intakes of additives and their relation to the acceptable daily intakes.
CCFAC helped to establish the General Principles for the use of Food Additives, adopted in 1972 by the 9th
Session of the Codex Alimentarius Commission, the purpose of which is to ensure that all food additive
provisions contained in the Codex Alimentarius Standards conform to these principles.
The CCFAC examines the technological need for the use of food additives in food based on nformation
supplied by the Codex Commodity Committees. It further applies safety considerations based on the reports
of the JECFA. These two sources are combined as CCFAC's contribution to Codex Alimentarius Standards.
The discussions take place in an objective, scientific climate in which all opinions are given full
consideration.

1
In response to requests from several of its Member Governments, the Eighteenth Session of the Codex Alimentarius
Commission adopted the attached Statement. The Statement had been prepared by the Commission's Coordinating
Committee for Europe and endorsed by the Codex Committee on Food Additives and Contaminants. In adopting the
Statement, the Commission agreed that Member Governments would be free to use it and could interpret or modify the
text to suit their national legislation.
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The job of the CCFAC is to ensure the consistency of Codex Activities in this domain, and to see that all
Codex Committees observe the same strict safety measures.
It is essential for governments, control authorities and, above all, the public to know that prior to listing as a
substance for authorized use, a given additive has been evaluated by independent, respected experts who
have voiced on this additive a unanimous opinion which can be accepted in full confidence.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is composed of a small group of
experts of international renown in their special fields appointed jointly by FAO and WHO. The Committee
was established after the Joint
FAO/WHO Conference on Food Additives, held in 1955. The terms of reference of this Committee are to
evaluate food additives and, where necessary, to establish "acceptable daily intakes" (ADI) and chemical
specifications. Its recommendations are based on scientific and technical considerations on the safety of food
additives. The JECFA is the principal advisor of the CCFAC in its work to establish a practical base for the
determination of toxicological safety and the regulation of food additives in food.
The general principles governing the JECFA's toxicological evaluations have been described in several of its
reports.
The objective of the toxicological analysis of any food additive is to define its safety-in-use. In most cases,
this amounts to establishing the ADI for man. This dose was initially defined by the JECFA as representing
the amount of a substance expressed in mg/kg of body weight which can be taken daily in the diet even over
a lifetime, without appreciable risk, considering all known factors at the time of evaluation.
An ADI without an explicit indication of the upper limit of intake ("not limited"), means that on the basis of
the toxicological, biological, chemical, and clinical data available, the total daily intake of the substance
present as a result of its use or uses in concentrations necessary to achieve the desired technical effect in
food, represents no hazard to health. It is thus considered unnecessary to establish a numerical limit for the
ADI of these substances.
ADIs are calculated on the basis of experiments on animals and involve a sizeable safety margin taking into
consideration all safety factors. The most frequent order of magnitude of the combined safety factors is 100
(10 x 10).Nevertheless, the daily intakes resulting from the use of a food additive seldom tends to
exceed the ADI. The JECFA and the CCFAC treat all additives in the same way and make no distinction
between those of "natural" and those of "not of natural"origin.
General Principles for the Use of Food Additives
These General Principles are adhered to when proposing use of food additives in food.
a. All food additives whether actually in use or proposed for use should undergo the appropriate
toxicological tests and evaluations. Such evaluation should take account of any cumulative, synergistic
or potentiation effect of their use.
b. Only those food additives should be used, which sofar as can be judged on the evidence presently
available, present no hazard to consumer health at the levels of use proposed.
c. All food additives shall be subjected to continuous observation and reevaluated whenever necessary, in
the light of changing conditions of use and new scientific information.
d. Food additives shall always conform to an approved specification, for example, the identity and purity
specifications recommended by the Codex Alimentarius Commission.
e. The use of food additives is justified only where they serve one or more of the purposes indicated from
i) to v) and only where these purposes cannot be achieved by other economically and practically
feasible methods at no risk to consumer health;
i. To preserve the nutritional qualities of the food; an intentional reduction of the nutritional
quality of the food would be justified in the circumstances set in sub-paragraph and also in
other cases where the food does not constitute a major item of a normal diet;
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ii. to provide the ingredients or constituents necessary for food products manufactured for
consumer groups with specific dietary needs;
iii. to enhance the keeping quality or stability of a food or to improve its organoleptic properties,
provided that neither the nature nor the substance nor the quality of the food are thereby altered
in such a way as to deceive the consumer;
iv. to aid in the manufacture, processing, preparation, treatment, packaging, transport or storage of
food; provided that the additive is not used for the purpose of masking the effects of the use of
defective raw materials or of undesirable (including unhygienic) methods or techniques during
the course of any of these activities;
v. to maintain the safety of foods by inhibiting the growth of bacteria or other organisms that may
cause disease.
f. The approval or provisional approval of the incorporation of a food additive to an advisory list or in a
food standard should: be limited as far as possible to specific foods for specific
i. purposes and under specific conditions;
ii. be at the lowest level of use necessary to achieve the desired effect;
iii. as far as possible take into account any ADI or equivalent
iv. assessment established for the food additive and the probable daily intake of the additive from
all sources. Where the food additive is to be used in foods consumed by special groups of
consumers, the probable daily intake of this additive for this type of consumer should be taken
into account.
Consumer Information
The Codex Committee on Food Labelling, which, like the CCFAC, is a subsidiary body of the Codex
Alimentarius Commission, had developed a General Standard for the Labelling of Pre-Packaged Foods
(CODEX STAN 1-1985). This standard deals specifically with the declaration of food additives in food in
such a way that the consumer is made aware of what additives are present in the food, their function (e.g.
preservative), as well as their specific name (e.g. potassium sorbate), or the use of an internationally
recognized code number.
The reports of the Joint FAO/WHO Expert Committee on Food Additives, detailed monographs on the
toxicological data evaluated and specifications for the purity of food-grade additives as well as reports of the
Codex Committee on Food Additives and Contaminants are freely available to governments and interested
national and international organizations from FAO.