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laporan bersama perwakilan malaysia - Food Safety and Quality ...

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HIGHLIGHTS OF DISCUSSION<br />

The pWG had agreed to defer discussion on food additive<br />

provisions related to food categories 05.0, 05.1, 05.2, 05.4,<br />

16.0 <strong>and</strong> related sub-categories, awaiting the outcome of<br />

the Committee’s discussion on Agenda Items 5e <strong>and</strong> 5f.<br />

The Committee considered <strong>and</strong> endorsed recommendations of<br />

the pWG <strong>and</strong> made the following changes <strong>and</strong> comments<br />

Recommendation 1 (adoption)<br />

Note : Proposed adoption at Step 8 or 5/8 in Appendix III for<br />

Canthaxanthin, Caramel III-Ammonia Process, Caramel IV-<br />

Sulfite Ammonia Process, Carotenes, Beta-(Vegetable),<br />

Erythrosine, Grape Skin Extract, Lauric Arginate Ethyl Ester,<br />

Steviol Glycosides, <strong>and</strong> Sulphites.<br />

(i) Canthaxanthin (INS 161g)<br />

*Note : During the pWG <strong>and</strong> plenary, EU expressed their<br />

concern that due to the low ADI value established by JECFA for<br />

cantaxanthin, there is a possibility to exceed the ADI especially<br />

by high consumer <strong>and</strong> children. The representative from JECFA<br />

informed that the ADI established by JECFA have taken into<br />

consideration extreme conditions thus they are doubtful that the<br />

proposed maximum level could exceed the ADI.<br />

Reservation<br />

The Delegations of the European Union, Norway <strong>and</strong><br />

Switzerl<strong>and</strong> expressed their reservation concerning the adoption<br />

of the provisions for canthaxanthin because in their view there<br />

were safety concerns.<br />

COMMITTEE'S DECISION<br />

(i) Canthaxanthin (INS 161g)<br />

The Committee agreed to:<br />

Revise the provision for canthaxanthin<br />

in food category 01.6.4 “Processed<br />

cheese” to apply to food category<br />

01.6.4.2 “Flavoured processed cheese,<br />

including fruit, vegetable, meat, etc.” as<br />

the use of colour additives was limited<br />

to flavoured products;<br />

Add Note V “Excluding products<br />

conforming to the St<strong>and</strong>ard for<br />

Fermented Milks (CODEX STAN 243-<br />

2003)” to food category 01.7 “Dairybased<br />

desserts (e.g. pudding, fruit or<br />

flavoured yoghurt)” to be consistent<br />

with the food additive provisions of the<br />

st<strong>and</strong>ard;<br />

Add Note S “Excluding products<br />

TINDAKAN<br />

MALAYSIA<br />

JKCK FA dan JKCK<br />

CAC perlu ambil<br />

perhatian perkara ini<br />

17

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