Written Answers. - Food Additives Control.
Richard Bruton
Ceist:
136
Mr. R. Bruton
asked the
Minister for Health
if he will outline the additives which are banned in the preparation of foods in Ireland; and the steps which are taken to inform those people of the use of additives which are permitted but may provoke a reaction in people sensitive to that ingredient.
The strict system of statutory control of food additives in this country is exercised at two levels: by means of general public health protection measures contained in the Sale of Food and Drugs Acts 1875-1936 and the Food Hygiene Regulations 1950-89 which prohibit the sale of food which is adulterated, contaminated or otherwise unfit for human consumption; and by means of specific controls found in a series of regulations made under the Health Acts, 1947-70 and the European Communities Act 1972.
The food additives controlled by means of specific statutory regulations in this country are colouring agents, preservatives, emulsifiers, stabilisers, thickening and gelling agents, antioxidants, mineral hydrocarbons, solvents and the sweetener, cyclamate. Broadly speaking the regulations establish "permitted lists" of additives and, where appropriate, specify the conditions of use and the maximum permitted levels. Any additive, belonging to any of the aforementioned categories, other than one included in such "permitted lists", is automatically prohibited from use or sale in this country.
The regulations in question, with the exception of mineral hydrocarbons, solvents and the sweetener, cyclamate, have the effect of implementing various EC Directives on food additives. Such directives are drawn up on the basis of the advice of the EC Scientific Committee for Food which has expert representatives from each of the twelve member states and are regularly updated to take account of scientific evidence as to the safety in use of and technological need for such additives.
The EC is currently undertaking a major review of control of additives which, when completed, will result in a comprehensive scheme of control over a wider range of additives. This country is participating in this exercise with the assistance of the advice of the Food Safety Advisory Committee, an expert body which ensures the best possible advice to me on all aspects of food safety including the use of additives.
Regarding the issue of intolerance to additives, as already indicated, the safety in use of additives is the major criterion which requires to be satisfied before an additive is permitted for use.
The former Food Advisory Committee considered this whole issue and noted that the incidence of adverse reactions was quite low and not a source of concern. The committee were of the opinion that the best way of addressing the problem was by ensuring that the public have full information in relation to the additives contained in food products and is thus in a position to make informed choices in relation to food purchases. My colleague, Deputy O'Malley, Minister for Industry and Commerce, has responsibility for compositional labelling of foodstuffs and there is in force a comprehensive system of control in this area which is enforced by environmental health officers and the Office of Consumer Affairs and Fair Trade.
The control system now in force will be further enhanced by proposals at EC level for inclusion of specific warnings on labels for particular additives where such a need has been identified.
