PUBLIC COMMENT WANTED ON NEW FOOD RULES FOR CASSAVA AND A NEW PROCESSING AID

Food Standards Australia New Zealand (FSANZ, formerly ANZFA) today invited public comment on proposed changes to the Food Standard Code concerning the handling of cassava and the approval of a new processing aid from a GM source.

FSANZ' s Managing Director Ian Lindenmayer said the Food Standards Code - which applies to Australia and New Zealand - sets a framework for the manufacture and labelling of processed foods sold in the two countries.

' We are continually making refinements to the Code and these two proposed changes are the latest to be considered by FSANZ. Our primary objective in reviewing and developing standards is to protect the health and safety of consumers,' Mr Lindenmayer said.

Preparation of cassava (P257) - Initial Assessment

Cassava is an important tropical root crop in Pacific countries and in Africa. Cyanogenetic glycosides occur naturally in cassava and can lead to the presence of hydrogen cyanide, which can adversely affect the respiratory system and the heart. However, peeling and washing the vegetable reduces the risk associated with exposure to cassava. Cooking and/or fermenting cassava achieves further risk reduction.

Cassava is currently sold without any mandatory warning statements or advice to consumers to alert them to the potential risks related to the use of the raw or improperly prepared food. FSANZ will review the safety of cassava prior to examining appropriate options to protect the health and safety of people wishing to eat it.

Glucose oxidase as a processing aid (A458) - Draft Assessment

Glucose oxidase is an enzyme that can be produced using a genetically modified organism. FSANZ has reviewed an application for approval to use the enzyme from this genetically modified source as a processing aid. It is used in the baking industry to strengthen gluten in dough systems. The applicant claims that it is safe for use in food processing and that approval of glucose oxidase from this source would promote international trade and reduce technical barriers to trade.

FSANZ has concluded that the use of glucose oxidase from the genetically modified host bacterial strain, Aspergillus oryzae, containing a donor gene coding for glucose oxidase from Aspergillus niger, is technically justified and poses no significant risk to public health and safety.

Date for submissions: Glucose oxidase (18 September 2002); cassava (2 October 2002).

More information: Assessment reports for both these proposed changes can be accessed at www.foodstandards.gov.au or www.foodstandards.govt.nz.