This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants and to prepare specifications for identity and purity.The first part of the report contains a brief description of general considerations addressed at the meeting, including updates on matters of interest to the work of the Committee. A summary follows of the Committee's evaluations of technical, toxicological and/or dietary exposure data for seven food additives (benzoates; lipase from Fusarium heterosporum expressed in Ogataea polymorpha; magnesium stearate; maltotetraohydrolase from Pseudomonas stutzeri expressed in Bacillus licheniformis; mixed B-glucanase, cellulase and xylanase from Rasamsonia emersonii; mixed B-glucanase and xylanase from Disporotrichum dimorphosporum; polyvinyl alcohol (PVA); polyethylene glycol (PEG) graft copolymer) and two groups of contaminants (non-dioxin-like polychlorinated biphenyls and pyrrolizidine alkaloids).Specifications for the following food additives were revised or withdrawn: advantame; annatto extracts (solvent-extracted bixin and solvent-extracted norbixin); food additives containing aluminium and/or silicon (aluminium silicate; calcium aluminium silicate; calcium silicate; silicon dioxide, amorphous; sodium aluminium silicate); and glycerol ester of gum rosin.Annexed to the report are tables or text summarizing the toxicological and dietary exposure information and information on specifications as well as the Committee's recommendations on the food additives and contaminants considered at this meeting.