ANZFA imposes strict limits for soy sauce additive

In response to recent concerns raised in relation to possible contamination of soy and oyster sauce products the Australian and New Zealand Food Authority (ANZFA) has set a limit for chloropropanols 3-MCPD in soy sauce products. ANZFA commissioned a survey to gather more data on the levels of both chloropropanols in soy sauce products on sale in Australia. On 31 July the ANZFA Board agreed to consider an amendment to the Food Standards Code to set limits for these chloropropanols in soy sauce products. Based on the current evidence, the Board agreed that a limit of 0.2 mg/kg for 3-MCPD and 0.005 mg/kg for 1,3-DCP would be appropriate and has recommended to the Australia New Zealand Food Standards Council that these levels be included in the Australia New Zealand Food Standards Code for soy and oyster sauces imported into or manufactured in Australia and New Zealand. The Queensland Department of Health and the New Zealand Ministry of Health initiated surveys of soy sauce products for 3-MCPD. They found that a significant majority of the products tested had undetectable levels of chloropropanols or levels below the proposed maximum limits. In August 2001 and October 2001 ANZFA initiated a total recall of thirteen soy sauce products. In June 2001 the FAO/WHO Joint Expert Committee on Food Additives (JECFA) recommended a provisional maximum tolerable daily intake (PTDI) of 0.002mg/kg body weight for 3-MCPD. Based on this PTDI, ANZFA dietary modelling indicates that soy sauce products containing a 3-MCPD level above 3.5 mg/kg are unsafe to consume. The proposed maximum limit of 0.2 mg/kg for this contaminant is based on the level that manufacturers can reasonably achieve using good manufacturing practices.