Preservatives - are they all bad?

Transcription

1 Preservatives - are they all bad? Dennis Thomas Principal Food Technologist 19th Australian HACCP Conference 5 September 2012

2 Outline What is a preservative? Why are preservatives used? Role of FSANZ Risk analysis and management Conclusion: are preservatives all bad?

3 Some definitions from the Code

4 What is a preservative? An additive that: retards or prevents the deterioration of a food by microorganisms with sub-classes anti-microbial preservative, antimycotic agent, bacteriophage control agent, chemosterilant, disinfection agent

5 What is an additive? According to the Code A food additive is any substance not normally consumed as a food in itself and not normally used as an ingredient of food, but which is intentionally added to a food to achieve one or more technological functions.

6 Labelling preservatives From Standard Where an additive must be declared and can be classified in one of the classes of additives the additive must be declared by the name of that class followed by the additive s prescribed name or code number in brackets. ( )

7 Code summary - preservative A preservative is a kind of additive Additives need permission in the Code before use Preservatives must be described as such in the ingredients list If a food-type ingredient retards or prevents the deterioration of a food by micro organisms it is not a preservative and does not need to be described as such For example hops ginger vinegar sugar

8 Outline What is a preservative? Why are preservatives used?

9 Why are preservatives used? Examples Orange juice Sausages Bread Beer Fat spreads Cordials Fruit spreads Dried fruits

10 Why are preservatives used? Longer shelf-life with fresh characteristics Less sugar Less salt New food types Cost effective In some cases other benefits eg colour retention

11 Outline What is a preservative? Why are preservatives used? Role of FSANZ

12 Role of FSANZ FSANZ is responsible for the Food Standards Code All additives need permission before use Preservatives have dietary exposure limits, usually expressed as Acceptable Daily Intake (ADI) We have an obligation for public health and safety

13 Outline What is a preservative? Why are preservatives used? Role of FSANZ Risk analysis and management

14 FSANZ risk analysis & management Review of current information on the safety of the preservative. Through the use of ongoing or specialised surveys, the actual levels of use in foods are estimated Levels compared with the requirement to add only the minimum amount for the defined technological need

15 FSANZ risk analysis & management Preservative levels and FSANZ s database of food consumption used to estimate dietary exposure High consumers are compared against the ADI (the amount that is safe to eat on a daily basis over a lifetime without adverse effect) Finally, a risk characterization is prepared

16 FSANZ risk analysis & management Conclude risk management options Options typically based on a combination of food type and maximum levels in the Code, but may also include additional labelling Compliance monitored Risk management effectiveness monitored

17 Compared to HACCP FSANZ Process Establish ADI, exposure, and hazard characterisation for each preservative Identify if Code restrictions required Define permissions in the Code Industry and regulators monitor use and levels of preservatives in foods Options include active supervision back into conformance, closure, prosecution Maintain records Ongoing surveys and estimates Requires: Good Manufacturing Practice HACCP 7 Steps Conduct a Hazard Analysis Determine CCPs Establish critical limits for each CCP Monitor CCPs Establish corrective actions Maintain records Verification Requires: Good pre-requisite programs

18 Risk Management Approach High Exposure compared with (say) ADI Low Low Severity of exceedance High

19 Risk Management Approach High Exposure compared with (say) ADI Low Sulphites (kids) Sulphites (adults) Benzoates Sulphites (asthmatics) Low Severity of exceedance High

20 Risk Management Approach High Exposure compared with (say) ADI Low Acetic acid Nitrites Low Severity of exceedance High

21 Outline What is a preservative? Why are preservatives used? Role of the FSANZ Risk analysis and management Not unlike HACCP Now the caveats

22 Now the caveats Risk management, not risk elimination. There will be a proportion of high consumers above our reference level, or who are intolerant. The regulatory scope is different for food-type ingredients - movement towards these replacing preservatives, eg Nitrites from culturing N-rich celery Bacteria containing natural biocides (remember no automatic FSANZ assessment, no preservative label)

23 Outline What is a preservative? Why are preservatives used? Role of the regulator Risk analysis and management The caveats Conclusion

24 Preservatives - are they all bad? Preservatives, by definition, are a category of additive Additives are not permitted in any foods unless listed in the Food Standards Code Permission is based on risk management approach considering population health, demonstrated effectiveness, and GMP So none of them are bad But There will be some high consumers Some individuals react to various food components, including additives, hence the requirement for labelling Does replacing an additive with an extract make bad things good? Remember historically preserved foods some were bad

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