JOINT COMMUNIQUE
Canberra, AUSTRALIA, Sept. 13th/MediaNet International-AsiaNet/ -- Food Ministers agreed to phase out ethylene oxide
(used to disinfect certain foods) and to permit the limited use of food irradiation as a safer alternative for herbs,
spices, and herbal teas.
The Australia New Zealand Food Standards Council (ANZFSC), meeting today by teleconference, decided that in the longer
term interests of public health and safety, the chemical Ethylene Oxide, used to disinfect some foods, must be
completely phased out from the food supply by 1 October 2003.
The Council also approved the limited use of food irradiation of herbs, spices, and herbal infusions as a safe and
effective replacement technology.
Food Irradiation
This is the first application to irradiate food since ANZFSC agreed to a food irradiation standard in 1999. The
decision followed a stringent safety assessment by the Australia New Zealand Food Authority (ANZFA) over a ten-month
period, which was subject to scientific peer review by local and international experts. The safety assessment concluded
that the treatment of herbs, spices and herbal infusions, with the stated doses of irradiation was safe.
Ministers agreed not to approve irradiation of nuts. While it is considered a safe practice, they concluded on the
scientific evidence available, that there was no technological need for the irradiation of nuts on quarantine grounds.
The Ministers considered that irradiation has considerable benefits for consumers and industry, in preventing food
poisoning and pest infestation and controlling weeds.
The safety assessment also took account of two studies by the World Health Organisation in 1994 and 1999, which confirm
the safety of food irradiation.
Food irradiation has been used extensively overseas over the past two decades with no indication of safety problems and
is currently permitted for use in food in over 40 countries worldwide. All irradiated foods will be required to be
labelled, so that consumers can make an informed choice.
The phase out of the use of ethylene oxide
Ethylene oxide is a processing aid, which is used to disinfect herbs and spices. Its use is being phased out worldwide
and is being replaced with alternatives such as food irradiation and steam treatment. In order to ensure that public
health and safety is protected, Ministers agreed to maintain the current strict maximum level in herbs and spices for
ethylene oxide of 20mg/kg. In addition, a withholding period of three weeks will be required in future to allow a
reduction of any residues after treatment. This will ensure that these foods continue to be disinfected while a smooth
transition to other safer and more sustainable technology can occur.
This is an Australian only standard as New Zealand regulates Ethylene Oxide under its own legislation.
Ministers have determined that this chemical will be completely phased out over the next 2 years with no exemptions for
stock-in-trade at the end of this period.
Ministers agreed to the need for a strong public information program about these issues to help consumers make informed
choices.
Source: AUSTRALIA NEW ZEALAND FOOD STANDARDS COUNCIL (ANZFSC)