t_Articles
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Summary
Chlorpropanols are a family of chemical substances that can be
formed as a result during certain condition of food storage and
processing. Chlorpropanols have almost certainly been present in
foods for many years, but the detection techniques necessary to
measure these has only recently become available. Laboratory studies
have found that chlorpropanols can cause cancer in animals fed large
amounts over a prolonged period of time. Based on these studies a
number of national food safety authorities (UK, Australia, EU and
Canada for example) agencies have set maximum limits for the
presence of chlorpropanols in foods.
In 2001 the United Kingdom Food Standards Agency surveyed
chlorpropanols levels in food samples. Levels of chlorpropanols
above maximum recommended limits were found in 1 in 5 of soy and
oyster sauce samples tested.
Those products found to have very high levels were recalled, and the
majority of manufacturers importing into the UK, Australia and
Canada have now taken steps to reduce levels in and independent
laboratory facilities have confirmed these modifications.
Chlorpropanols in food
Chlorpropanols identified as potentially hazardous to human health
are 3-MCPD (3-monochloropropane-1,2 diol); 1,3 DCP (1,3
dichlorpropanol) and 2,3 DCP (2,3 dichloropropanol). In particular
3-MCPD is considered to be a reliable indicator of total
chlorpropanol levels in food stuffs. For this reason most emphasis
has been given to setting maximum safe limits in foods of 3-MCPD.
Chlorpropanols can be formed as a result of the acid hydrolysis of
wheat, soya or other vegetable protein products and the toasting or
malting of wheat. Foods which may contain chlorpropanols include
breads, savoury crackers and biscuits, donuts, burgers, salami,
oyster sauce, soy sauce, and other foods which contain modified
starch or the savoury ingredient hydrolysed vegetable protein.
In most foods levels are considered sufficiently low, to not present
a risk to human health. However, surveys of the chlorpropanol levels
in some oyster and soy sauces were found to be high enough to be
considered a risk to the health of those who consumed large
quantities of these sauces on a regular basis.
Consumer next steps
Many manufacturers have taken steps to reduce levels. Some, but not
all soy sauces and oyster sauces brewed using acid hydrolysis or
with added hydrolysed vegetable protein may contain levels of
chlorpropanols which exceed maximum limits set by food safety
authorities such as the UK FSA. Individuals who are heavy consumers
of oyster and/or soy sauces are recommended to vary the brands used,
or if they have a favourite brand to check with the manufacturer.
Soy and oyster sauces which have been manufactured used traditional
fermentation methods contain low levels of chlorpropanols and no
action need be taken
For more information
Australia New Zealand Food Safety Authority Draft Risk Analysis
Report www.anzfa.gov.au/_srefiles/P243_FAR.pdf
United Kingdom Food Safety Authority 3-MCPD in soy sauce and
related products – your questions answered http://www.foodstandards.gov.uk/multimedia/webpage/soyproductsqa/
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