Preservatives controversy over FSANZ sulphites survey
Australia’s food regulatory agency Food Standards Australia New Zealand (FSANZ) has issued the results of its survey on usage of sulphites in sausages, cordial and dried fruit.
However, one of Australia’s leading food law experts has criticized the FSANZ findings.
FSANZ Chief Executive Officer Steve McCutcheon said the latest survey built on previous surveys of sulphites undertaken by food regulators in Australia and “would help inform work on a proposal looking at the use of sulphites”.
“The results showed only three sausages out of 156 had levels above the limits set in the Food Standards Code,” Mr McCutcheon said.
“These exceedances have been reported to the relevant state or territory agency for follow up,” he said.
Sulphites, which occur naturally in foods and in the human body, are widely used to preserve food and have antioxidant and antimicrobial properties.
They have been linked to allergy-like symptoms, and asthmatic reactions in people who are sensitive to sulphites have been reported.
Like many additives, sulphites have an acceptable daily intake level (ADI) which is an estimate of how much of a chemical can be ingested daily over a lifetime without appreciable risk to health.
The use of sulphites is regulated by the Australia New Zealand Food Standards Code and dietary exposure is also supposed to be monitored by FSANZ. The Code requires any added sulphites above a certain level to be declared on a label in the ingredients list.
Joe Lederman, Managing Principal of specialist firm FOODLEGAL criticized the findings.
“The FSANZ Survey in this context ought not to have been confined to sulphites,” Mr Lederman said.
“Anecdotal evidence points to possible over-usage of artificial preservatives in meat and fish or ‘cocktails’ of additives being used improperly by butchers and fishmongers and other food shops, for supposedly ‘fresh’ product in well-patronised fresh food shops,” he said.
Mr Lederman warned of the possible over-usage of nitrites to give product a darker red fresher look or colouring – even though they might leave a ‘smoky’ after-taste when cooked by the customer.
“Other preservatives such as benzoates also needed to be monitored, especially benzoates ought not be used for inappropriate products such as certain high- acidic foods that can generate chemical reactions with a benzene bi-product,” he said.
“Reassuring Australian consumers to give them confidence in the safety of their food is part of FSANZ’s job. However, this survey work on preservatives confined to sulphites is not a very thorough scientific assessment of the broader issue. What is needed to give transparency and adequate assurances for Australian consumers is a proper and thorough survey of all preserved and fresh products that examines the current usage of preservatives,” Mr Lederman added.
In the article above it’s suggested that the sulphites survey conducted by FSANZ should not have been confined to only sulphites but should have included other preservatives.
The survey released last week was limited in scope to investigating the levels of sulphites as the purpose of the work was to provide updated sulphite levels for FSANZ to use in addressing Proposal P298 – Benzoate and Sulphite Permissions in Food. Sausages, cordial and dried fruit (sultanas and dried apples) were the food commodities targeted as these foods were previously identified as major contributors to dietary exposure in Australian children in the 21st Australian Total Diet Study. FSANZ re-examined sulphite levels in dried apricots and apricot products in 2008 for use in addressing P298.
FSANZ has previously surveyed other preservatives. Benzoates and sorbates were included in the 21st ATDS and these results are published on the FSANZ website at http://www.foodstandards.gov.au. FSANZ also released a survey of nitrate and nitrite in Australian foods in November 2011. The major food sources of dietary nitrate and nitrite exposure were vegetables and fruits. Processed meats account for less than 10% of total dietary exposure to nitrites.