This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending Acceptable Daily Intakes (ADIs) for humans, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives and contaminants (including flavouring agents), assessments of the intake of contaminants, and the establishment and revision of specifications. A summary follows of the Committee's evaluations of toxicological data on various specific food additives (hydrogenated poly-1-decene, erythritol, curdlan, gamma-cyclodextrin and sodium sulfate), substances used in food fortification (sodium iron EDTA), flavouring agents, peanut oil, soya bean oil and contaminants (lead, methylmercury and zearalenone). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and substance used in food fortification considered, changes in the status of specifications for these substances and specific flavouring agents, further information required and the report of an ad hoc Panel on Food Allergens.