Planning for future foods
We have one of the safest food supplies in the world. But globalisation of the food supply is introducing us to new foods with new risks. And new, more virulent pathogens are emerging which are contributing to food-borne illness.
The technology of food production is also changing, requiring the regulation of food to keep pace. In this constantly evolving challenge of protecting public health in the food supply, agencies such as the Australia New Zealand Food Authority (ANZFA) are applying increased medical and scientific knowledge about the nutrition and safety of foods to the latest and emerging developments.
Premarket safety assessments
The role of ANZFA is to protect public health and safety by ensuring a safe food supply. We have developed procedures which require pre-market safety assessments of all foods that have not traditionally been part of our diet – that is, novel foods – and set standards which govern their preparation (Standard 1.5.1). Genetically modified foods (Standard 1.5.2) and irradiated foods (Standard 1.5.3) fall under this requirement.
None of these foods will be sold in Australia and New Zealand unless they have passed a pre-market safety assessment by ANZFA. Food manufacturers are required to supply ANZFA with scientific information that satisfies ANZFA specifications. This information is carefully examined by ANZFA scientists and supplemented by information derived from the world’s scientific literature.
Once a new food has completed the safety assessment process, a report is released for public comment. The food is only added to the relevant standard and allowed to be sold once an amended report has been approved by the council of Australian and New Zealand health ministers.
This procedure has proved particularly robust in dealing with genetically modified (GM) foods. Two GM foods have been fully approved and added to the standard – Bt cotton and Roundup Ready soy.
New additives in a food
ANZFA also requires a pre-market assessment of applications by food manufacturers to use new additives in a food. Before recommending approval to the health ministers, ANZFA must be satisfied that the additive is safe; there are good technological reasons for using the additive and consumers will be clearly informed about its presence. The additive must also be only introduced at a level required to achieve its technical purpose.
Labelling of genetically modified foods
One of the strengths of the proposed Australia New Zealand Food Standards Code is the increased attention given to labelling requirements. These have been modified to improve the amount and quality of information provided to consumers.
The Australia New Zealand Food Standards Council has recently approved a labelling regime for GM foods which will enable consumers to identify foods with GM ingredients. At present, there are six GM commodities in the food supply in Australia and New Zealand – corn, potato, soy, sugar beet, canola and cotton. In general, if genetic material or protein from the genetic modification is present in the final food, it will be identified in the ingredients panel of the label.
As new GM foods become approved, consumers will be able to identify these products and make purchasing decisions based on this knowledge.
Health claims
Another innovation in labelling being considered by ANZFA is the issue of permissible health claims. At present, food manufacturers are prohibited from claiming a link between a nutrient and an illness. For example, they can claim that “calcium is good for your bones” but cannot claim that “calcium may help prevent osteoporosis”.
ANZFA is conducting a pilot health claim linking the consumption of the vitamin folate to reductions in the incidence of neural tube defects (eg spina bifida) in babies.
More than one hundred products have carried the claim during an 18-month period. The results are being assessed.
Safe handling of foods
These newly introduced foods are subject to the same stringent safety standards controlling every stage of their production as conventional foods. The proposed joint Code contains standards that require the businesses handling these foods - whether processing them, transporting or serving them at a restaurant – to ensure they are safe to eat. The foods must be free from contamination, including micro-organisms which could cause illness.
Food handlers in manufacturing plants, supermarkets, restaurants, take-aways and all similar premises where food is prepared or sold must observe high standards of personal hygiene. Premises, equipment and transport vehicles must be designed and constructed to enable high standards of cleanliness.
The Food Safety Standards specify the outcomes that business must achieve to produce safe food. These standards will evolve to keep pace with our changing eating patterns and innovations in the way these foods are prepared.
New Zealand’s food safety regulations are handled by the Ministry of Health and the Ministry of Agriculture and Forestry.