date:Jun 14, 2019
ization of these additives in kebab meat was being debated.
An EFSA spokesperson explained that previous evaluations of phosphates were carried out before the establishment of EFSA (in 2002). The toxicology and safety of diphosphates, triphosphates and polyphosphates when used as food additives were previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as part of a larger group of phosphate compounds. JECFA concluded that an ADI value was not appropriate for phosp