Tuesday, 4 March 2003

FOOD LAWS FOR MEAT PRODUCTS AND IRRADIATED FRUIT ARE CHANGED

Food Standards Australia New Zealand (FSANZ) has gazetted amendments to theFood Standards Codethat allow the irradiation of certain tropical fruits and the use of two processing aids, and to strengthen the BSE provisions of the Code.

Irradiation of tropical fruits (A443)

The Food Standards Code has been changed to allow the irradiation of the tropical fruits breadfruit, carambola, custard apple, litchi, longan, mango, mangosteen, papaya and rambutan as a pest disinfestation measure for critical quarantine pests such as the fruit fly.   The permission is for irradiation to a maximum of 1 kilogray from machine-sourced electron beams or x-rays, employing Good Manufacturing/Irradiation Practices.   Irradiated tropical fruits require mandatory labelling to give consumers an informed choice when buying these fruits.  

The application of irradiation for this purpose must be in accordance with the requirements of quarantine authorities in Australia and New Zealand.

BSE in beef and beef products (P238) (Australia only)

In July 2001, the Food Standards Code was amended to require bovine meat and bovine-derived food ingredients in the Australian food supply to be derived from animals free from BSE (mad cow disease).   On the basis of available science at the time, FSANZ concluded that the BSE risk from milk and dairy products, gelatine, fats and tallow, collagen from bovine skins and hides, and non-beef flavourings did not justify any restrictions on these products.   After a comprehensive scientific risk assessment, the Code now requires bulk tallow and bone-derived gelatine to be derived from cattle that are free from BSE.

Approval of processing aids (A404) (A458)

Processing aids must be assessed and approved before they can be used in the manufacture or processing of foods.   The enzyme glucose oxidase from the genetically modified source Aspergillus oryzae has been approved for use in the baking industry.   Approval has also been given for the use of lactoperoxidase and sodium (and potassium) isothiocyanate as processing aids on the surface of meat to inhibit bacteria.   Because the lactoperoxidase system contains milk proteins, their presence in meat must be identified on labels for the benefit of consumers who are allergic to milk.

Further details:    The Final Assessment reports for A443, P238, A458 and A404 appear on the FSANZ website at www.foodstandards.gov.au .   The Gazette Notice can also be found on the website.