This report details the findings of the 14th meeting of the Joint FAO/WHO Expert Committee on Food Additives, convened in Geneva in 1970. The committee focused on establishing specifications for the identity and purity of food additives, alongside their toxicological evaluations. It also reviewed the technological efficacy of certain antimicrobial agents and extraction solvents.

This report serves as a technical document from a specific expert committee meeting, likely intended for regulatory bodies, food scientists, and public health officials. Its value lies in the detailed scientific assessments and specifications provided, contributing to the standardization and safety of food additives. The findings would have informed subsequent regulations and industry practices concerning food safety and quality control.