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Food and Feed Law Food and Feed Law Review of Changes in Food and Feed Legislation affecting the UK July 2011 – September 2011 Statutory Analysis Government Chemist Programme LGC/R/2011/197 © LGC Limited 2012 Report: European and UK Regulation of Food and Feed Quarterly Review July 2011 – September 2011 Statutory Analysis Government Chemist Programme Contact Point: M Walker [email protected] Prepared by: Michael Walker and Chris Torrero LGC/R/2011/197 January 2012 Contents Legislation Summary................................................................................................................................1 Introduction ..............................................................................................................................................3 Acknowledgements ..................................................................................................................................4 Cross-Cutting Issues.................................................................................................................................4 Radionuclide levels in food products from Japan.............................................................................4 Horizon Scanning .................................................................................................................................4 Data collection for the identification of emerging risks ...................................................................4 EFSA Emerging Risks Exchange Network ......................................................................................5 EFSA Stakeholder Consultative Group on Emerging Risks.............................................................5 The Foresight Programme ................................................................................................................5 Medical Information System (MedISys) ..........................................................................................5 Food Safety...............................................................................................................................................6 Regulated Contaminants in Food..........................................................................................................6 Mycotoxins...........................................................................................................................................6 Aflatoxin...........................................................................................................................................6 Ochratoxin ........................................................................................................................................6 Zearalenone ......................................................................................................................................6 Other regulated contaminants...............................................................................................................6 Arsenic..............................................................................................................................................6 Cadmium and Lead...........................................................................................................................7 Dioxins, furans and PCBs.................................................................................................................7 Inorganic tin......................................................................................................................................8 3-MCPD ...........................................................................................................................................8 Mercury ............................................................................................................................................9 Methods of sampling and analysis for contaminants........................................................................9 Polycyclic aromatic hydrocarbons....................................................................................................9 Other Contaminants............................................................................................................................10 Acrylamide .....................................................................................................................................10 Polybrominated diphenyl ethers (PBDEs) in food..........................................................................10 Food Allergens ...................................................................................................................................10 Risk factors for food allergy...........................................................................................................10 Food Additives ...................................................................................................................................10 Aluminium in Food ........................................................................................................................10 Ban of whitening agents for flour in China ....................................................................................10 Calcium lignosulphonate ................................................................................................................11 Calcium Carbonate .........................................................................................................................11 Caramel Colouring .........................................................................................................................11 Enzymes .........................................................................................................................................11 Lycopene ........................................................................................................................................11 Phthalates........................................................................................................................................12 Sunset Yellow (E 110)....................................................................................................................12 Food Contact Materials ......................................................................................................................12 Evaluation of recycling processes ..................................................................................................12 Hexabromocyclododecanes (HBCDDs)- flame retardants.............................................................13 Migration of mineral oils from recycled newspapers .....................................................................13 Non-Plastic Food Contact Materials...............................................................................................13 Extraction Solvents in Food ...............................................................................................................14 Natural Mineral and other Bottled Waters..........................................................................................14 Pesticides............................................................................................................................................14 Veterinary Residues............................................................................................................................15 Residue Monitoring Results 2009 ......................................................................................................16 Nanomaterials.....................................................................................................................................16 Toxicology..........................................................................................................................................16 Genotoxicity ...................................................................................................................................16 Kava................................................................................................................................................16 LGC/R/2011/197 i Transmissible Spongiform Encephalopathys, TSE/BSE ....................................................................17 Food Hygiene .....................................................................................................................................18 Antimicrobial Resistance................................................................................................................18 Campylobacter in broiler meat production.....................................................................................18 EU Trends.......................................................................................................................................18 Foodbourne Virus...........................................................................................................................19 Lactic Acid Treatment....................................................................................................................19 Risk Characterisation......................................................................................................................20 Salmonella ......................................................................................................................................20 Shiga toxin/verotoxin-producing Escherichia coli (STEC/VTEC) ................................................21
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