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FST3108 - Food safety and regulation > W2 : Food additives > Flashcards

W2 : Food additives Flashcards

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1
Q

2.1. Organisations

The SFA is a consolidation of food-related functions under which 3 agencies?

A

1. Animal and Vetinary Authority (AVA)
- Animal health, antibiotic use etc

2. Health Sciences Authority (HSA)
- regulation of food safety and health standards (incl contaminants and food additives)

3. National Environment Agency (NEA)
- environmental contaminants, use of pesticides etc

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2
Q

2.1. Organisations

The Codex Alimentaius Commission (CAC), or Codex, is developed by which 2 international organisations? What is the purpose to developing Codex?

A

Organisations : FAO (Food and Argicultural Organisation) and WHO (World Health Organisation)

  • Purpose of debeloping Codex : to develop harmonised international food standards
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3
Q

2.1. Organisations

What 4 issues does Codex address?

A
  1. Food Safety
  2. Nutrition
  3. Food quality
  4. Food labelling
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4
Q

2.1. Organisations

What is the job scope of Codex? [5]

A
  1. General standards for food labelling hygiene
  2. Regulation of Food additives, food contaminants, pesticide residues
  3. Methods of analysis (e.g. how to measure protein content in food etc –> FST3111)
  4. Procedures for risk assessment
  5. Guidelines for management of import and export inspection and certification systems for foods.
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5
Q

2.1. Organisations

Codex develops standards for food safety and quality based on? [2]

A
  1. Based on principles of risk analysis
  2. Based on scientific advice by joint FAO/WHO expert bodies and consultations (aka JEFCA)
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6
Q

2.1. Organisations

What does JECFA stand for? Who are they?

A

Joint FAO/WHO Expert Committee on Food Additives

  • JECFA is an independent scientific comittee
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7
Q

2.1. Organisations

What does JECFA do? [2]

A
  1. Perform risk assessments on food additives
  2. provide advice to FAO, WHO and member countries under FAO/WHO
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8
Q

2.1. Organisations

If countries want scientific advice from JECFA, which organisation acts as the middleman to relay the coutnrie’s request to JECFA?

A

Codex

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9
Q

2.1. Organisations

In JECFA, risk assessment for food additves are done. How is this risk assessment done?

A

Done by toxicology studies in animals

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10
Q

2.2. Food additives

What is the definition of food additives?

[4 main points]

A

Food additives are
- non-nutritive substances that are
- added intentionally to food
- in small quantities to
- improve its appearance, flavour, texture and storage properties

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11
Q

2.2. Food additives

What are the 6 general principles for use of food additives?

A
  1. Food additives should be **Safe substances ** based on available scientific evidence

2!! Justifiable Technological Function to maintain nutritional quality, enhance quality / stability, making food appealing and providing essential aids in processing

3!! Purity meeting WHO/FAO standard

  1. Legally authorised by governmental body – (Sale of Food Act, Cap 283, 12- Food containing prohibited substance)
  2. Permitted proportion by governmental body – (Sale of Food Act, Cap 283, 13)
  3. Not misleading consumer by disguising faulty processing (e.g. adding substances to mask the unpleasant smell / taste / appearance of a food, like CO in tuna)
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12
Q

2.2. Food additives

Safety of food additives are based on recommendations from which 3 sources?

A
  1. JECFA (Joint FAO/WHO)
  2. Codex – maximum permitted level of food additives
  3. Major developed countries (US, EU, Japan) etc – maximum permitted level of food additives
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13
Q

2.2. Food additives

In the risk assessment of food additives, the ____ value determines the safety of food additives.

A

Acceptable Daily Intake (ADI)

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14
Q

2.2. Food additives

What is the definition of Acceptable Daily Intake (ADI) value?

[3 main points]

A

The amount of chemical to which humans can be exposed on a daily basis, over an extended period of time (usually lifetime), without suffering deleterious effects

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15
Q

2.2. Food additives

ADI values are usually given for what kinds of chemicals?

A

Intentionally used chemicals (e.g food additives, vetinary drugs) that may cause chronic (long-term) toxicity.

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16
Q

2.2. Food additives

Is a food additive safer if it has a higher or lower Acceptable Daily Intake (ADI)?

A

Higher ADI, as it means human can consume higher quantities of that additive for extended period of time before delterious effects occur.

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17
Q

2.2. Food additives

What are the 3 key steps in coming up with Acceptable Daily Intake (ADI) values for food additives?

A
  1. Hazard characterisation
  2. Safety evaluation (risk analaysis)
  3. Considering consumption data
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18
Q

2.2. Food additives

The first step in determining ADI values is hazard characterisation, and a dose-response curve is obtained. How is this dose response curve obtained?

A

Through animal studies, where the food additive is fed to animals in increasing concentrations (doses), and response at each concentration is measured.

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19
Q

2.2. Food additives

Safety assessment of food additives : hazard characterisation

From the dose response curve, the NOAEL is obtained? What is the full name of NOAEL and what is it’s definition?

A

No observed adverse effect level.
- It is the greatest concentration of substances where no adverse effects occur (before graph shoots up)

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20
Q

2.2. Food additives

Safety assessment of food additives step 2 : Safety evaluation

Now that the NOAEL is obtained from the hazard characterisation step, we want to find out the maxiumum amount that a human can eat.

To convert NOAEL (from animals) to ADL (Acceptable Daily Intake – for humans), what are the 2 uncertainties associated?

A
  1. Animal to human (interspecies differences)
  2. Difference among individuals in humans (genetics, gender…)
21
Q

2.2. Food additives

Safety assessment of food additives step 2 : Safety evaluation

Assuming safety factor is 10, and NOAEL over a rat’s lifetime is 200 mg, what is the Acceptable Daily Intake (ADI) for humans over their lifetime?

A

**ADI = 200 / (10*10) = 2 mg
**

The safety factor of each uncertainty (animal to human + variation among humans) is factored

22
Q

2.2. Food additives

After computing ADI values, the last step is to consider food consumption data/patterns in a specific country. What is the purpose of considering consumption data?

A

Consumption data provides insights into how much of the food additive people are likely to consume based on typical diets and eating habits in a specific country –> helps assess whether the population’s additive intake will remain below the ADI.

23
Q

2.2. Food additives

Risk assessment of food additives = caluclate ADI + consider consumption patterns.

What can be done in risk management to manage risks arising from food additives?

A

Set maximum allowable limits of food additives in food by regulatory bodies (international / local govt)

24
Q

2.2. Food additives

Risk management of food additives can be done by international regulatory bodies such as CODEX or local regulatory bodies (government).

Maximum limits set by local goverments maybe be more stringent. What are the 4 considerations the govt has to account for when setting these more stringent limits?

A

Maximum limits set by governents are set based on local needs and considerations such as :

  • frequency of exposure of population to additive
  • duration of exposure
  • dietary patterns / habits of locals
  • public health needs
25
Q

2.3. Labelling of food additives

The Interational Numbering System (INS) for Food Additives is developed by which organisation?

A

Codex Alimentarius

26
Q

2.3. Labelling of food additives

What is the purpose of international numbering system?

A

To have an internationally harmonised system for food additives, as the actual name of additives (chemical names) may be too lengthy to be labelled on packaging

27
Q

For INS numbers, what are the 4 columns that describes a specific food additive ?

A
  1. Identification No
  2. Name of food additive
  3. Functional class
  4. Technological purpose
28
Q

2.3. Labelling of food additives

What is the difference between numbers on the INS and E-numbers? [2]

A

The numbering scheme is the same, just that :
1. the letter ‘E’ is added to the front of the numbers
2. E numbers have longer list of numbers (up to E1521) compared to INS (1405)

29
Q

2.3. Labelling of food additives

Food additives are categorised based on?

A

Their technological purpose

30
Q

2.4. Regulation of food additives

What does the carry over principle state?

A

The carry over principle states that food additives are allowed to be present in a food because they were contained in 1 of the ingredients (even though it is not specifically permitted in the final product).

31
Q

2.4. Regulations of food additives

What class of food additives cannot be present in infant food and why?

A

No chemical preservatives
- Infants’ digestive systems, liver and kidneys are still developing, which make them more vulnerable to effects of chemical preservatives

32
Q

2.4. Regulations of food additives

In products such as :
- Raw meat / poultry / fish / fruit / vegetable
- Coffee
- Tea
- Chilli / Tumeric (spices)
- Honey

What is the common class of food additive that cannot be added? why?

A

Colouring matter.
- The change in natural colour of the food product can indicate spoilage
- If add colouring matter, consumers cannot tell if the product has spoiled

33
Q

2.4. Regulations of food additives

Why can’t sweetening agents be added into honey?

A

honey’s natural sweetness is a key characteristic of the product.

  • Adding artificial sweeteners or other sugars, such as sucrose, would adulterate the honey, masking its authentic flavor and misleading consumers.
34
Q

2.5. Functional classes of food additives

How many functional classes of additives are listed in :

  • Singapore’s regulations?
  • international regulations?
A

Singapore regulations : 15

International regulations : 27

35
Q

2.5. Functional classes of food additives [15]

What is the purpose of Anti-caking agents?

A

Prevents caking (lumps) in powdered food

36
Q

2.5. Functional classes of food additives [15]

What is the purpose of Anti-foaming agents?

A

Prevents / reduces foaming of food

37
Q

2.5. Functional classes of food additives [15]

What is the purpose of antioxidants?

A

Delays, retards or prevents development of rancidity or other flavour deterioration in food due to oxidation

38
Q

2.5. Functional classes of food additives [15]

What is the purpose of Sweetening agent?

A

To provide sweet taste to food

  • e.g. artificial sweeteners : Saccharin, Acesulfame K, Neotame….
39
Q

2.5. Functional classes of food additives [15]

What is the purpose of chemical preservatives?

A

[linked to spoilage – microbial]
Inhibits, retards or arrests the process of fermentation, acidification or other deterioration of food caused by microbes

40
Q

2.5. Functional classes of food additives [15]

What is the purpose of colouring matter?
What 2 further categories can colouring matter be classified under?

A

Impart colouring to food
- Categories of colouring : synthetic vs natural

41
Q

2.5. Functional classes of food additives [15]

What is the purpose of emulsifiers/stabilisers?

A

Aid the formation (emulsifier) or maintain (stabiliser) uniform dispersion of 2 or more immiscible substances respectively.

  • e.g. lecithin is an emulsifier to disperse water in oil (mayo)
42
Q

2.5. Functional classes of food additives [15]

What is the difference between emulsifier and stabiliser?

A

Emulsifier : helps to disperse 2 immiscible substances together into a mixture –> create the emulsion

Stabiliser : stabilise the effect of emulsifiers –> to prevent separation of the 2 immiscible substances and maintain the consistency of the emulsion

43
Q

2.5. Functional classes of food additives [15]

What is the purpose of flavouring agent?

A

Impart taste or odour, or both
- rmb : flavour = taste + odour

44
Q

2.5. Functional classes of food additives [15]

What is the purpose of flavour enhancer? Give 2 examples

A

Enhance or improve flavour of food
- MSG!!!!!
- Hydrolysed vegetable protein : hydrolysed means that the protei broke down into amino acids, amino acids to participate in Maillard reaction to generate flavour

45
Q

2.5. Functional classes of food additives [15]

What is the purpose of humectant?

A

Absorb moisture and maintain water content of food

(esp for moist or semi-moist foods –> humectant binds to water, preventing the food from drying out overtime)

46
Q

2.5. Functional classes of food additives [15]

What is a nutrient supplement and its purpose?

A

Any **amino acid, mineral or vitamin **which

improves or enriches the nutrient content of food

47
Q

2.5. Functional classes of food additives [15]

What is the purpose of a sequestrant?

A

Stabilises certain characteristics (colour / flavour / texture) of food by combining with metal ions in food, rendering them inactive

  • (e.g. retard oxidation as metal ions can catalyse lipid peroxidation)
  • e.g. retard undesirable colour change as transition metal ions can form coloured complexes
48
Q

2.5. Functional classes of food additives [15]

What are the 2 purposes of gaseous packing agents?

A
  1. Aerating agents or propellant of fluid food
    - incorporate air or gas, creating a lighter texture or helping dispense the product
    - e.g. CO2 in gassy drinks
  2. Displacing air (Oxygen) in sealed packages of food
    - shelf life extension (MAP, Nitrogen in potato chips)

FST3108 - Food safety and regulation (5 decks)

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