Evaluation of certain food additives and contaminants

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants, with the aim of advising on risk management options for the purpose of public health protection. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives (in particular flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (acidified sodium chlorite, asparaginase from Aspergillus oryzae expressed in Aspergillus oryzae, carrageenan and processed Eucheuma seaweed, cyclotetraglucose and cyclotetraglucose syrup, isoamylase from Pseudomonas amyloderamosa, magnesium sulfate, phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae, sodium iron(III) ethylenediaminetetraacetic acid (EDTA) and steviol glycosides); eight groups of related flavouring agents (linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters; aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances; simple aliphatic and aromatic sulfides and thiols; aliphatic acyclic dials, trials and related substances; aliphatic acetals; sulfur-containing heterocyclic compounds; aliphatic and aromatic amines and amides; and aliphatic alicyclic linear alpha, beta -unsaturated di- and trienals and related alcohols, acids and esters); and two food contaminants (aflatoxin and ochratoxin A). Specifications for the following food additives were revised: maltol and ethyl maltol, nisin preparation, pectins, polyvinyl alcohol, and sucrose esters of fatty acids. Specifications for the following flavouring agents were revised: maltol and ethyl maltol, maltyl isobutyrate, 3-acetyl-2,5-dimethylfuran and 2,4,5-trimethyl-delta-oxazoline (Nos 1482, 1506 and 1559), and monomenthyl glutarate (No. 1414), as well as the method of assay for the sodium salts of certain flavouring agents. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.

[Bacterial contamination of multi-dose ocular solutions. A prospective study at the Grenoble Teaching Hospital]

The bacterial contamination rate of multidose ocular solutions used by hospitalized patients was evaluated by culturing vial dropper tips and residual solution in vials. Bacterial colonies were counted and identified. Overall 39 (23.5%) selected vials were contaminated. Contamination rates were 17.7% (20/113) for vials used by ophthalmology ward patients and 35.8% (19/53) for vials used by internal medicine and gerontology patients (P < 0.02). The most commonly identified organisms were part of the normal commensal flora. Three ophthalmology patients were using vials contaminated with Pseudomonas aeruginosa. A significant (P < 0.01) positive correlation was found between vial contamination rate and duration of vial use. Vials containing an antimicrobial agent were less likely to be contaminated than vials without antimicrobials (P < 0.01). No clinical consequences of vial contamination were identified. However, ocular solution vial contamination carries a risk of infection. Our data are evidence of inadequate efficacy of preservatives present in ocular solutions. The standard practice of using ocular solution vials for seven days in health care facilities may need to be reappraised. Care should be taken to ensure that health care providers and patients understand the rules for ocular solution use. Unit-dose presentations may be preferable over multi-dose presentations for in hospital treatment.