ANZFA Seeks Public Comment On Draft Standard For Food Treated With Irradiation

The Australia New Zealand Food Authority (ANZFA) today called for submissions from the public, the food industry and professional groups in New Zealand on the proposed draft standard for food treated with irradiation.

The draft standard, which includes a requirement that food treated this way must be clearly labelled, has already been through public consultation in Australia. ANZFA is now carrying out an eight week consultation period in New Zealand.

The proposed standard will only permit irradiation where it protects public health and safety or national biosecurity. Irradiated food will be clearly labelled. Based on overseas experience, it is not expected that there will be a great number of irradiated foods on the market. These would most likely be some spices (to control food borne diseases) and some tropical fruits and vegetables (to control pests).

New Zealand currently has a food regulation that permits applications to the NZ Government for the sale of irradiated food. However, since 1989, government policy in this country has not allowed irradiation processing of food for human consumption and the 1984 Food Regulations prohibit the sale of food treated by irradiation unless specific permission for the use of the treatment has been granted by the Minister of Health. Currently there is a moratorium on the irradiation of food in Australia

The proposed standard would permit the entry to New Zealand and Australia of some foods treated with irradiation only once they have undergone a specific case by case, safety assessment by ANZFA. There is also provision for public consultation in this evaluation process. The food must then be approved by the Australia New Zealand Food Standards Council, which consists of the New Zealand Associate Minister for Health and Health Ministers from the States and Territories and Parliamentary Secretary to the Federal Minister for Health.

The proposed standard also closely follows the international standard developed by the Codex Alimentarius Commission and the standards developed in other countries. Already forty-one countries, including the United Kingdom and the USA, have authorised the irradiation of certain foods. Three international agencies the World Health Organization, the Food and Agricultural Organization and the International Atomic Energy Agency accept the safety and usefulness of food irradiation.

The technology of food irradiation has been researched for over fifty years. it uses low doses of ionising radiation in a process which is similar to the sterilisation of dressings and equipment in hospitals. The food does not become radioactive but the process does destroy harmful bacteria found in food. This is similar to a pasteurisation process except that it can be used on solid foods as well as liquid.

The primary use of irradiation of food is to reduce the amount of harmful bacteria and micro-organisms which can potentially cause foodborne illness such asCampylobacter, Listeria,andSalmonella, in foods such as dried herbs and spices, bean sprouts and uncooked chicken. For example, if left untreated, spices such as paprika (of which New Zealand imports some 80 tonnes per year) can carry the bacteria which cause salmonellosis.

To rid high risk foods of potentially harmful bacteria, some form of treatment is required. In the case of spices, ethylene oxide gas is currently used which can leave undesirable chemical residues in foods.

Food irradiation is a very effective method of removing contamination, and has been well researched and studied overseas for a large number of years. While it is not a substitute for good manufacturing and hygiene practices, it provides an additional safeguard.

Irradiation could also play an important role in preventing unwanted insect pests from entering New Zealand on certain imported food. In order to protect itself from the introduction of unwanted exotic pests such as fruit fly, New Zealand requires fruit, vegetables, nuts, cereals and grains that might carry pests from certain countries to be treated. The predominant current treatment is fumigation using chemicals such as ozone-depleting methyl bromide, which is being phased out internationally. Irradiation could provide an effective alternative in some instances.

Another use for irradiation is in maintaining food quality (e.g. by preventing sprouting in potatoes) and extending the shelf-life (e.g. in berry fruit such as strawberries).

The proposed new standard would therefore permit the use of this alternative technology for enhancing both the safety and wholesomeness of food, as well as protecting New Zealand’s biosecurity.

Copies of the draft food standard (P89B) can be obtained from the ANZFA website www.foodstandards.govt.nz or by contacting ANZFA at:

PO Box 10559

The Terrace WELLINGTON 6063

NEW ZEALAND

TEL (04) 473 9942 FAX (04) 473 9855

Submissions should be received by ANZFA by 26 March 1999.

Media contact for more information: Dr Hugh Baber

General Manager New Zealand

ANZFA

(04) 473 9942 bh or 021 648 054 ah