asked the Minister for Health if he will make a statement on the operation of the regulations which restrict the use of additives to food or ingredients for foods having no nutritional value; the testing or research facilities which are available to him; the EC directives on additives to food of colour or otherwise; the extent to which the restrictions in such directives are enforced in Ireland; and, in particular, if the colour additives red 2G and brilliant blue FCF, which are prohibited by EC directive are permitted in Ireland.
Written Answers. - Food Additives Regulations.
28.
A strict system of control over the use of food additives (including colours) exists in this country. Regulations control particular classes of additives, list the substances which are permitted and, where appropriate, specify the conditions under which they may be used and maximum levels of use. These regulations are enforced through weekly food sampling programmes involving the environmental health offices and the public analysts' laboratories of the health boards. Additives are included in "permitted lists" only if there is satisfaction as to their safety in use and that there is a technological need for them. Safety is the paramount consideration and positive evidence of this, including the results of specified toxicological tests, is required. I am advised on these matters by a committee of independent experts, the Food Advisory Committee. In addition, additives are also evaluated by international expert bodies such as the European Commission's Scientific Committee for Food and the Joint FAO/WHO Expert Committee on Food Additives, as well as by the national authorities of many other countries. Information about the safety of additives is exchanged internationally, either on a bilateral basis or through international fora such as the EC, the Codex Alimentarius of FAO and WHO and through the council of Europe. The use of permitted additives is kept under continuous review, particularly in the light of any new evidence relating to safety and if any was shown to cause widespread problems appropriate action would be taken.
There are EC directives controlling the use of emulsifiers, stabilisers, thickening and gelling agents, preservatives, colouring agents, antioxidants, erucic acid and vinyl chloride. These directives have all been implemented in Ireland by means of regulation under the Health Acts, 1947-70 and the European Communities Act, 1972.
At present the two colours referred to by the Deputy, red 2G and brilliant blue FCF, have been approved for use in food under the EC colours directive. These two colours are at present in Annex II of the directive which lists the colours which member states may permit in national rules. A current proposal being discussed at EC level provides for these colours to be moved into Annex I which have community authorisation.