Food Act Report 2009/2010 - SA Health - SA.Gov.au

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Appendix 1A Survey to Determine the Presence of Allergens inCommonly Consumed Packaged Foods Labelled with“May Contain” Type Advisory StatementsAims and Scope of the InvestigationThe purpose of the survey was to determine the frequency of allergens being present in commonly consumedpackaged foods containing “may contain” type advisory statements.The survey also aimed to provide data to assist future assessment of:a) the effectiveness of internal allergen control protocols employed by businesses that use “may contain” typeadvisory statementsb) the implications of using “may contain” type advisory statements for people suffering from allergic reactions toparticular foods or ingredients.Samples were analysed for the allergens relating to the statement and reviewed for compliance with general labellingrequirements as set out in the Australia New Zealand Food Standards Code (the Code).Background to the surveyAlthough food allergies only affect a small proportion of the population – the prevalence of food allergies in Australiais 1-2% of adults and 5-8% of children – they can potentially be life-threatening or even fatal.Food allergens are typically naturally-occurring proteins in foods or derivatives of foods that cause abnormal immuneresponses. Food allergy symptoms can range from respiratory, gastrointestinal and/or skin problems, to anaphylacticshock. Anaphylactic shock results in the dramatic lowering of blood pressure, severe obstruction of the airways,a generalised shock reaction, and ultimately can result in death by multiple organ failure. Individuals susceptibleto anaphylaxis need to carry a shot of adrenaline with them at all times in case they accidentally consume theingredient they are allergic to.The majority of food allergies can be attributed to seven foods: cow’s milk, eggs, fish, crustaceans, peanuts, soybeansand tree nuts (eg almonds, cashews, walnuts). The only way to manage these allergies is by complete avoidance offoods containing the allergen. The food industry plays a critical role in allergen control through formulation, crosscontaminationand advice to consumers.Many foods contain ingredients which are known allergens; however allergens may also be present due tounintentional cross-contamination. This can occur through contamination of raw material, insufficient cleaning andsanitation procedures, formulation errors or re-work. “May contain” type statements on food labels are frequentlyused to identify foods that may have been subject to cross-contamination with an allergenic substance.For allergy sufferers, “may contain” statements are not helpful; they either consume the food and risk suffering anallergic reaction, or avoid a food which may be perfectly safe to consume. “May contain” statements should onlybe considered as the final option where contamination risk is sporadic, uncontrollable and potentially hazardous.It should never be used as a substitute for good manufacturing practice or to compensate for poor work practices.Food Act Report Year ending 30 June 2010 page 36
Appendix 1StandardsPart 1.2 of the Code sets out the mandatory statements and declarations which must be made in relation to certainfoods or foods containing certain substances. Clause 4 of Standard 1.2.3 of the Code states:(1) The presence in a food of any of the substances listed in the Table to this clause, must be declared in accordancewith subclause (2), when present as:(a)(b)(c)(d)an ingredient; oran ingredient of a compound ingredient; ora food additive or component of a food additive; ora processing aid or component of a processing aid.(2) The presence of the substances listed in the Table to this clause must be:(a)declared on the label on a package of food; or(b) where the food is not required to bear a label pursuant to clause 2 of Standard 1.2.1:i. declared on or in connection with the display of the food; orii. declared to the purchaser upon request; or(c)displayed on or in connection with food dispensed from a vending machine.Table to Clause 4Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt and their hybridisedstrains, other than where these substances are present in beer and spirits standardised in Standards 2.7.2and 2.7.5 respectivelyCrustacea and their productsEgg and egg productsFish and fish productsMilk and milk productsPeanuts and soybeans, and their productsAdded sulphites in concentrations of 10 mg/kg or moreTree nuts and sesame seeds and their products other than coconut from the fruit of the palm Cocos nuciferaIn addition, results will be assessed against the Voluntary Incidental Trace Allergen Labelling (VITAL) guidelines.VITALVITAL is a risk-based methodology prepared by the Australian Food and Grocery Council (AFGC) for food producersto use in assessing the impact of allergen cross-contamination to indicate appropriate precautionary allergen labelling.Table 1 details the action levels described in VITAL, and Table 2 details the Lowest Observed Adverse Effect Levels(LOAELs) published for food allergens as summarised by the US Food and Drug Administration (FDA) ThresholdWorking Group.page 37Food Act Report Year ending 30 June 2010
Page 1 and 2: Food ActReportYear ending 30 June 2
Page 5: Trans Fatty Acids in the Australia
Page 9 and 10: Component 1: Surveillance and monit
Page 11 and 12: Component 3: Food safety incidence
Page 13 and 14: Administration of the Food Act 2001
Page 15 and 16: Roles and responsibilities of local
Page 17 and 18: Activities of Food Policy and Progr
Page 19 and 20: Department of Health Enforcement Ac
Page 21 and 22: Food Safety WeekFood Safety Week is
Page 23 and 24: Food Borne Disease Investigations i
Page 25 and 26: Cluster 1: Salmonella Typhimurium p
Page 27 and 28: Local government activities under t
Page 29 and 30: Orders/Notices Issued to Food Busin
Page 31 and 32: Eastern Health AuthorityThe food ha
Page 33 and 34: District Council Orroroo and Carrie
Page 35: Appendix 1Appendix IFood Safety Sur
Page 39 and 40: Appendix 1ResultsTable to Clause 4P
Page 41 and 42: Appendix 1DiscussionOf the 50 diffe
Page 43 and 44: Appendix 2Appendix IIFood Safety Su
Page 45 and 46: Appendix 2ResultsMicrobiological Re
Page 47 and 48: Appendix 3Appendix IIIFood Safety S
Page 49 and 50: Appendix 3ResultsProduct TypeB. cer
Page 51 and 52: Appendix 4Appendix IVFood Safety Su
Page 53 and 54: Appendix 4ResultsVegetable TypeSamp
Page 55 and 56: Appendix 5Appendix VFood Safety Sur
Page 57 and 58: Appendix 5ResultsTable 1. Microbiol
Page 59 and 60: Appendix 6Appendix VIFood Safety Su
Page 61 and 62: Appendix 6ResultsNumber Type of Fis
Page 63 and 64: Appendix 7Appendix VIIFood Safety S
Page 65 and 66: Appendix 7Notifications of Campylob
Page 67 and 68: Appendix 7Discussion of ResultsEigh
Page 69 and 70: Appendix 8Appendix VIIIFood Safety
Page 71 and 72: Appendix 8Notifications of Campylob
Page 73 and 74: Appendix 8General Labelling Require
Page 75 and 76: Appendix 9Appendix IXFood Safety Su
Page 77 and 78: Appendix 9In addition to mandatory
Page 79 and 80: Appendix 9Sample Product Result3022
Page 81 and 82: Appendix 9ConclusionThis is the fir
Page 83 and 84: Appendix 10Appendix XFood Safety Su
Page 85 and 86: Appendix 10Table 1: Guideline level
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Appendix 10BusinessProductSPC(at 30
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Appendix 11Appendix XIFood Safety S
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Appendix 11StandardsThe Food Act 20
Page 93 and 94:
Appendix 11Assessment of ResultsAll
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