Codex Alimentarius
The Codex Alimentarius is the internationally recognised set of food standards and guidelines. All food law in all countries is developed based on these requirements, as well as the specific needs of each country.
In the last month, the Codex Alimentarius Commission has released several new food standards. The Commission does much scientific and consumer research and has lengthy discussions with the Health Authorities of it’s member countries before determining new standards or guidelines.
In the latest Commission meetings, approximately 500 people, representing 125 countries, participated.
The following are just a few of the new standards;
Listeria monocytogenes in ready-to-eat foods
As Listeria monocytogenes is such an issue for pregnant women, the young, the elderly and those with weakened immune systems, the Commission has adopted tight requirements for microbiological testing and also environmental monitoring. For foods where bacteria cannot grow a maximum level of L.monocytogenes has been set. For foods that are ready to eat, there must be none present. Ready to eat (RTE)foods are those that require no preparation or cooking and can be eaten straight from the packaging, eg; bagged salad.
Regional standards also adopted
Although they may not necessarily apply to all countries, the Commission also reviewed work on ginseng products, fermented soybean paste and gochujang. As a result of this review, a series of regional standards were also adopted at this recent session.
Work Proposals adopted
Guidelines and Principles to help governments develop and operate their national food control systems in a comprehensive and systematic way to ensure the consumers health and food industry fair trade.
Practices for the control of viruses in fresh produce, shell fish (mulluscan) and RTE foods. This particularly applies to Noroviruses and Hepatitis A.
Aflatoxin prevention controls in Brazil nuts. Aflatoxin, from moulds, are toxin to animals and are known to be a cause of cancer.
Maximum limits for Fumonisins in maize and maize products.This standard includes sampling plans. Fumonisins are produced by fungi.
“The standards and guidelines adopted this week will make a positive impact on the lives of people around the world,” CAC Chairperson, Karen Hulebak, said. “The Commission is working faster than ever before to address the most pressing food safety challenges we face.”
Ezzeddine Boutrif, UN Food and Agriculture Organisation Director of Nutrition and Consumer Protection, noted that Codex membership now represents 99 per cent of the world’s population and the guidelines were pivotal in addressing food safety issues.
“Applying Codex standards and guidelines are an important part of ensuring that consumers in every part of the world can be protected from unsafe food,” he said.
Other new work proposals adopted by the Commission include:
“We welcome the participation of more developing countries in the meeting this year which reflects global awareness of food safety issue and the impact of Codex Trust Fund,” said Dr. Jørgen Schlundt, Director of WHO’s Food Safety department.
For more information about Codex Alimentarius, refer to www.codexalimentarius.net