Book chapters & reports

Scientific opinions of the EU Sientific Committee on Food (SCF) and the European Food Safety Authority EFSA are not included in the list below

  1. Schlatter J. and Bättig K.: Effects of maze habituation and habituation to nicotine and amphetamine on exploratory locomotion patterns in rats. In Bättig K. (Ed.) Behavioral effects of nicotine. Karger, Basel (1978).
  2.  Bättig K. and Schlatter J.: Effects of nicotine and amphetamine on maze exploration and on spatial memory in Roman High-Avoidance and Roman Low-Avoidance rats. In: Bättig K. (Ed.) Behavioral effects of nicotine. Karger, Basel (1978).
  3. Schlatter J. and Wanner H.U.: Chapter 4: Tobacco smoke. In International Energy Agency, energy conservation in buildings and community systems program, Annex IX minimum ventilation rate, Final Report. Stephanus Druck GmbH, Uhldingen-Mühlhofen, BRD (1987).
  4. Schlatter J.: Natürliche Schadstoffe in Lebensmitteln. 3. Schweizerischer Ernährungsbericht, Kap. 2.2, Seite 110-119, EDMZ, Bern (1991).
  5. Schlatter J. und Lüthy J.: Bedeutung kanzerogener Stoffe in der Nahrung. 3. Schweizerischer Ernährungsbericht, Kap. 2.9, Seite 231-239, EDMZ, Bern (1991).
  6. Lutz W.K. and Schlatter J.: Carcinogens and Mutagens in the diet. In Benito E., Giacosa A. and Hill M.J. (Eds.) Public education on diet and cancer, Chapter 2 pp 13-24 (1992).
  7. Bienfait D., Fanger O., Fitzner K., Jantunen M.,Lindvall T., Skaret E., Seppänen O., Schlatter J. and Woolliscroft M.: Guidelines for Ventilation Requirements in Buildings. European Concerted Action "Indoor Air Quality & its Impact on Man". Report No. 11. Office for Publications of the European Communities, Luxemburg (1992).
  8.  Gry J., Fenwick R., Norman N. and Schlatter J.: Report of the IPCS/Ilsi Europe screening sub-committee on toxic plant components. In IPCS, Final report of the steering group on naturally occurring toxins of plant toxins. Carshalton, UK (1992).
  9. Schlatter J. und Wanner H.U.: Raumluftqualität und Lüftung in Schweizer Bauten. Bericht zuhanden von Architekten und Lüftungsplanern. Schriftenreihe des Bundesamtes für Energiewirtschaft, Studie Nr. 44, Eidgenössische Drucksachen- und Materialzentrale, 3000 Bern (1988).
  10. Schlatter J. und Wanner H.U.: Giftstoffe in der Raumluft. In Weiss W. (Ed.) Gesundheit in der Schweiz, Kapitel 6.2.2. Seismo Verlag Zürich (1993).
  11. Schlatter J.: Giftstoffe in Lebensmitteln und Trinkwasser. In Weiss W. (Ed.) Gesundheit in der Schweiz, Kapitel 6.3. Seismo Verlag Zürich (1993).
  12. Eisenbrand G., Aulepp H., Dayan A.D., Elias S., Grunow W., Ring J. and Schlatter J.: Food Allergies and Intolerances. DFG / VCH, Weinheim (1996).
  13. Daniel O. und Schlatter J.: Ausgewählte potentielle Schadstoffe natürlicher Herkunft in Lebensmitteln. 4. Schweizerischer Ernährungsbericht, EDMZ, Bern 140-152 (1998).
  14.  Eisenbrand G., Daniel H., Dayan A.D., Elias P.S., Grunow W., Kemper F.H., Löser E., Metzler M. and Schlatter J.: Hormonally active agents in food. Wiley-VCH, Weinheim (1998).
  15. Speijers G.J.A., Kovatsis A., Jongen W., Alexander J., Altmann H.-J., Andersson C., Aune T., Gry J., Phu Lich N., McGregor D., Schilter B., Schlatter J., Smith M., Stammati A., Urieta I.: NETTOX toxicological guidelines for safety assessment of plant toxicants. EU-AIR Concerted Action CT942185. Inherent Food Plant Toxicants Report No 5. Danish Veterinary and Food Administration, Soborg, DK (1998).
  16.  Holm S., Alexander J., Andersson C., Aune T., Gry,J., Phu Lich N., Schlatter J., Strigl A.: NETTOX list of food plants prioitised for inclusion in a future European database. EU-AIR Concerted Action CT942185. Inherent Food Plant Toxicants Report No 6. Danish Veterinary and Food Administration, Soborg, DK (1998).
  17. Schlatter J.: Stevioside In WHO/IPCS Safety evaluation of certain food additives. WHO Food Additives Series 42, 119-143 (1999).
  18. Eriksen G.S., Pennington J. and Schlatter J.: Zearalenone In WHO/IPCS Safety evaluation of certain food additives. WHO Food Additives Series 44, 393-482 (2000).
  19.  Eisenbrand G., Dayan D., Elias P.S., Grunow W. and Schlatter J. (Eds.) Carcinogenic and anticarcinogenic factors in food. Wiley-VCH, Weinheim Germany (2000).
  20. Lutz W.K. and Schlatter J.: Relative contributions of chemical carcinogens in the diet vs Overnutrition – the role of individual dose and susceptibility. In Eisenbrand G., Dayan D., Elias P.S., Grunow W. and Schlatter J. (Eds.) Carcinogenic and anticarcinogenic factors in food. Wiley-VCH, Weinheim Germany pp.101-108 (2000).
  21.  Janzowski C., Glaab V., Samimi E., Schlatter J., Pool-Zobel B.L. and Eisenbrand G.: Food relevant apha,beta-unsaturated carbonyl compounds: In-vitro toxicity, genotoxic (mutagenic) effectiveness and reactivity towards glutathione. In Eisenbrand G., Dayan D., Elias P.S., Grunow W. and Schlatter J. (Eds.) Carcinogenic and anticarcinogenic factors in food. Wiley-VCH, Weinheim Germany pp.469-473 (2000).
  22.  Müller S.O., Schmitt M., Dekant W, Stopper H., Schlatter J., Schreier P., and Lutz W.K.: Occurrence of emodin, chrysophanol and physcion in vegetables, herbs and liquors. Genotoxicity and antigenotoxicity of the anthraquinones and of the whole plants. In Eisenbrand G., Dayan D., Elias P.S., Grunow W. and Schlatter J. (Eds.) Carcinogenic and anticarcinogenic factors in food. Wiley-VCH, Weinheim Germany pp.503-508 (2000).
  23. Canady R.A., Coker R.D., Egan S.K., Krska R., Kuiper-Goodman T., Olsen M., Pestka J., Resnik S. and Schlatter J.: Deoxynivalenol In WHO/IPCS Safety evaluation of certain mycotoxins in food. WHO Food Additives Series 47, 419-555 (2001).
  24. Canady R.A., Coker R.D., Egan S.K., Krska R., Olsen M., Resnik S. and Schlatter J.: T-2 and HT-2 toxins In WHO/IPCS Safety evaluation of certain mycotoxins in food. WHO Food Additives Series 47, 557-680 (2001).
  25. Schlatter J., Baars A.J., DiNovi M., Lawrie C.A. and Lorentzen R.J.: 3-CHLORO-1,2-PROPANEDIOL In WHO/IPCS Safety evaluation of certain contaminants in food. WHO Food Additives Series 48, 401-432 (2002).
  26. Schlatter J., Baars A.J., DiNovi M., Lawrie C.A. and Lorentzen R.J.: 1,3-DICHLORO-2-PROPANOL In WHO/IPCS Safety evaluation of certain contaminants in food. WHO Food Additives Series 48, 433-450 (2002).
  27.  Anonymous: Health implications of acrylamide in food. Report of a joint FAO/WHO consultation. WHO headquarters, Geneva, Switzerland 25-27 June 2002.
  28.  Bellinger D., Bolger M., Egan S., Feeley M., Schlatter J. and Tohyama C: Cadmium. In WHO/IPCS Safety evaluation of certain food additives and contaminants. WHO Food Additives Series No. 52, 505-563 (2004).
  29. Bellinger D., Bolger M., DiNovi M., Feeley M., Moreau G., Renwickn A. and Schlatter J.: Methyl mercury. In WHO/IPCS Safety evaluation of certain food additives and contaminants. WHO Food Additives Series No. 52, 565-623 (2004).
  30. Zarn J., Schlatter J. und Baumgartner A.: Prinzipien der Risikobewertung. 5. Schweizerischer Ernährungsbericht, Bern: Bundesamt für Gesundheit Kap. 3, 347-358 (2005).
  31. Engeli B., Schlatter J. und Beer M.: Acrylamid. 5. Schweizerischer Ernährungsbericht, Bern: Bundesamt für Gesundheit Kap. 3, 381-388 (2005).
  32. Benford D.J., DiNovi M. and Schlatter J.: Steviol Glycosides. In WHO/IPCS Safety evaluation of certain food additives. WHO Food Additives Series 54, 117-144 (2006).
  33. Henry, S.H., Agudo A., Barlow S., Castle L., Garey J., Hellenas K.E., Koehler K. Larsen J.C., LeBlanc J.C., Paule M., Schlatter J., Slob W. and Doerge D.R.: Acrylamide. In WHO/IPCS Safety evaluation of certain contaminants in food. WHO Food Additives Series 55, 1-156 (2006).
  34.  Vavasour E., Renwick A.G., Engeli B., Barlow S., Castle L., DiNovi M., Slob W., Schlatter J. and Bolger M.: Ethyl Carbamate. In WHO/IPCS Safety evaluation of certain contaminants in food. WHO Food Additives Series 55, 205-316 (2006).
  35.  Kroes R., Hambridge T. and Schlatter J.: Inorganic Tin. In WHO/IPCS Safety evaluation of certain contaminants in food. WHO Food Additives Series 55, 317-350 (2006).
  36. Valerio L.G., Leclerc C. and Schlatter J.: Calcium L-5-methyltetrahydrofolate. In WHO/IPCS Safety evaluation of certain food additives. WHO Food Additives Series 56, 15-36 (2006).
  37. Williams G.M. and Schlatter J.: Maltol and related substances. In WHO/IPCS Safety evaluation of certain food additives. WHO Food Additives Series 56, 75-199 (2006).
  38. Barlow S., Bolger M., DiNovi M., Renwick A., Street D. and Schlatter J.: Methylmercury. WHO Food Additives Series 58, 269-315 (2007).
  39.  Boobis A.R., Doe J.E., Heinrich-Hirsch B., Meek M.E., Munn S., Ruchirawat M., Schlatter J., Seed J. and Vickers C.: IPCS framework for analysing the relevance of a non-cancer mode of action for humans. IPCS mode of action framework, Part 2. IPCS Harmonization Project Document No 4, WHO 2007
  40.  Benford D.J., Harrison R.A., Strobel S., Schlatter J. and Verger P.: Carrageenan and processed Eucheuma sea weed. WHO Food Additives Series 59, 65-85 (2008).
  41. Pronk M.E.J. and Schlatter J.: Sodium iron(III) ethylenediaminetetraacetic acid (sodium iron EDTA). WHO Food Additives Series 59, 125-144 (2008).
  42. Schneider K., DiNovi M., Baines J. and SchlatterJ.: Phytosterols, Phytostanols and their Esters. WHO Food Additives Series 60, 117-162 (2009).
  43. Benford D.J., Hill F., Schlatter J. and DiNovi M.: Steviol Glycosides. WHO Food Additives Series 60, 183-219 (2009).
  44. P.M. Bolger, A. Boobis, C. Carrington, V. Cogliano, E. Dybing, L. Edler, E. Faustman, M. Healy, J. Howlett, J. Kleinberg, A. Knaap, J. Larsen, D. Lovell, S. Page, A. Renwick, T. Sanner, J. Schlatter, R. Setzer, W. Slob, A. Tritscher, A. Wadge and G. Williams: EHC 239: Principles for Modelling Dose–Response for the risk assessment of chemicals. Environmental Health Criteria 239, WHO (2009).
  45. Mueller U., Verger P., Olempska-Beer Z., Rath S. and Schlatter J.: Lycopene from all sources. WHO Food Additives Series 62, 149-222 (2010).
  46. Williams G.M., Vavasour E., Feeley M., Slob W., Baines J., Toledo M.C. and Schlatter J.: Furan. WHO Food Additives Series 63, 487-587 (2011)
  47. Carrington C., Egan K., Mueller U., Rao M., Akesson A., Agudo A. and Schlatter J.: Cadmium. WHO Food Additives Series 64, 305-380 (2011)
  48. Danam R.P., DiNovi M.J., and Schlatter J.: Benzoe Tonkinensis. WHO Food Additives Series 65, 87-100 (2012).
  49. Feeley M., Agudo A., Bronson R., Edgar J. Grant D., Hambridge T. and Schlatter J.: Cyanogenic Glycosides. WHO Food Additives Series 65, 171-323 (2012).
  50.  Benford D.J., Potter C., and Schlatter J.: Mineral oils (medium- and low-viscosity) classes II and III. WHO Technical Report Series 974, 13-19 (2012).
  51. Benford D.J., DiNovi M., Kawamura Y., Leblanc J.C., Veerabhadra R. and Schlatter J.: Magnesium dihydrogen diphosphate. WHO Food Additives Series 67, 3-17 (2012).
  52. Folmer D., Ito Y., Schlatter J. and Wolterink G.: Glycerol ester of gum rosin (GEGR), Glycerol ester of tall oil rosin (GETOR), Glycerol ester of wood rosin (GEWR). WHO Technical Report Series 983 (2013).
  53. Lambré C., Schlatter J., Stankovic I., Wallin H., and Yang X.: Gardenia Yelow. WHO TRS 990, 29-33 (2014).
  54. Sipes I.G., Schlatter J., Cantrill R., Meyland I.: Paprika extract WHO TRS 990, 45- 49 (2014).
  55. Schlatter J. and Renwick A.: Report on the Threshold of Toxicological Concern approach, including metabolism and update of the JECFA Decision Tree for the evaluation of flavours.  Report on behalf of WHO, final draft submitted to WHO on 11.April.2014.
  56. Yang X., Andersen J., DiNovi M.，Rao M.V., Schlatter J., Stancovic I..: Magnesium stearate. WHO Food Additives Series 71, 37-50 (2015).
  57. Jeurissen S., Andersen J., DiNovi M., Folmer D., Schlatter J., Wallin H.: Polyvinyl alcohol (PVA) – polyethylene glycol (PEG) graft co-polymer. WHO Food Additives Series 71, 87-109 (2015).
  58. Yang X, DiNovi M., Dissipri E., Schlatter J., Stankovic I.: Octenyl succinic acid modified gum Arabic. WHO Technical Report Series 1000, 30-34 (2016).
  59. Jia X., Baines J., Barrows J.N., DiNovi M., Schlatter J., Wallin H.: Allura Red AC. Food Additives Series 73, 3-46 (2017).
  60. Mulholland C., Boon P., Schlatter J., Smith J. and Rao M.V.: Tannins. WHO Technical Report Series 1007, 54-60 (2017).
  61. Jia X., Andersen J.H., Barrow J., DiNovi M., Disspri E. and Schlatter J.: Fast green FCF. Food Additives Series 75, 69-95 (2019).
  62. Rotstein J. and Schlatter J.: Sorbitol syrup. WHO Technical Report Series 1014, 54-55 (2019).
  63. Yang X., Barrows J.N., Béchaux C., Cantrill R., DiNovi M. and Schlatter J.: Indigotine. Food Additives Series 77, 161-194 (2020).
  64. Rotstein J., Andersen J.H., Hambridge T. and Schlatter J.: Spirulina Extract. Food Additives Series 77, 279-330 (2020).
  65. Hill F., Barrows J., DiNovi M., Leblanc J.C., and Schlatter J.: Black carrot extract. Food Additives Series 78, 3-62 (2020).
  66. Afghan A., Adegoke G., Barlow S., Benford D, Boobis A., Boon P., Cressey P., Feeley M., Rath S., Schlatter J., Smith C., Tittlemier S., and Walch S.: Joint FAO/WHO Expert meeting on tropane alkaloids - 30 March – 3 April 2020. Food Safety and Quality Series No. 11. Rome. https://doi.org/10.4060/cb1857en
  67. Jeurissen S.M.F., DiNovi M., Hambridge T., Laurvick K., Schlatter J., Srinivasan J.R.: Phospatidyl Inositol Phospholipase C expressed in Pseudomonas fluorescens. Food Additives Series 80, 57-69 (2021).
  68. Jeurissen S.M.F., DiNovi M., Hambridge T., Laurvick K., Schlatter J., Srinivasan J.R.: Lipase from Mucor javanicus. Food Additives Series 80, 45-55 (2021).
  69. Jeurissen S.M.F., DiNovi M., Hambridge T., Laurvick K., Schlatter J., Srinivasan J.R.: Ribonuclease P from Penicillium citrinum. Food Additives Series 83, 107-119 (2022).
  70. Jeurissen S.M.F., DiNovi M., Hambridge T., Laurvick K., Schlatter J., Srinivasan J.R.: Phospholipase A2 from Streptomyces violaceoruber expressed in S. violaceoruber. Food Additives Series 83, 71-83 (2022).
  71. Kabadi S.V., Cantrill R., Cressey P., Laurvick K., LeBlanc J.C., Rao M.V., Reuss R., Schlatter J: Previous cargoes - Solutions. Food Additives Series 81, 239- 293 (2023).