Authorisation of the use of several food additives in meat preparations as defined by Regulation (EC) No 853/2004

Transcription

1 Authorisation of the use of several food additives in meat preparations as defined by Regulation (EC) No 853/2004 ADVISORY GROUP ON THE FOOD CHAIN, ANIMAL AND PLANT HEALTH 22 NOVEMBER

2 Conditions of use No safety concern to the health of the consumer at the level of use proposed Reasonable technological need cannot be achieved by other economically + technologically practicable means Does not mislead the consumer has advantages + benefits for consumer Specific conditions: colours + sweeteners 2

3 Union list of food additives authorised in food Listed on the basis of the categories of food to which they may be added (Codex GSFA food category system used as a starting point) Food additives which were permitted for use in foods under Directives 94/35/EC, 94/36/EC and 95/2/EC and their conditions of use have been transferred in Annex II to Regulation (EC) No 1333/2008 Established by Regulation (EU) No 1129/2011, applies since 1 June 2013 Since adoption of the Union list 30 new regulations amending Annex II have been adopted with new authorisations and review of colours, aluminium containing additives

4 Category 8: Meat 8.1: Unprocessed meat : Meat preparations as defined by Regulation (EC) No 853/2004 limited number of additives with specific conditions 8.2: Processed meat 8.2.1:Non-heat treated processed meat 8.2.2: Heat treated processed meat Large number of additives generally authorised. 4

5 Definitions Unprocessed meat: Meat preparations Fresh meat, including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat. e.g.: fresh sausages, hamburgers, prepared minced meat. Processed meat: Meat products processed products resulting from the processing of meat or from the further processing of such processed products, so that the cut surface shows that the product no longer has the characteristics of fresh meat. Processes include heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes 5

6 Regulation (EC) No 853/2004 Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin: ance_doc_ _en.pdf 5.9. Meat preparations and meat products 6 Clarification definitions: Meat preparations can fall within the definition of unprocessed products or that of processed products. Examples

7 New categories in Annex II 8.1: Unprocessed meat, excluding meat preparations as defined by Regulation (EC) No 853/ : Meat preparations as defined by Regulation (EC) No 853/ : Meat products excluding meat preparations as defined by Regulation (EC) No 853/2004 7

8 Clarification of carry over Table 1:Foodstuffs in which carry over is not permitted 1. Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004. Table 2: clarification "The designations used in Table 2 do not prejudice the 'carry-over' principle in cases where the products contain ingredients with legitimate colouring in their own right". 8

9 Traditional products: Requests The use of certain colours in merguez type products (FR), salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco,(es); mici, (RO); bifteki, soutzoukaki, kebap (EL, CY), cevapcici and pljeskavice (HR, SI). The use of sodium carbonate in mici, (RO); bifteki, soutzoukaki, kebap (EL, CY); cevapcici and pljeskavice (HR, SI). The use of nitrites in certain "traditional" products: lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, (ES) Kasseler, Bräte and Surfleisch (DE, AT). The use of phosphates to prevent the loss of meat juices during further processing in traditional Finnish Christmas ham (FI) 9

10 Could be accepted: Further extension of the use of certain acids and acidity regulators salts to prevent oxidation and/or rancidity and to increase microbiological stability of pre-packed preparations that are not minced. The use of alginates, gums and certain modified starches to diminish leakage of water in the packaging and to prevent the loss of meat juices during further processing in preparations to which ingredients have been injected; in combined meat preparations and in burgers. 10

11 Not accepted use of rosemary extract, tocopherols and erythorbate as antioxidant; use of certain emulsifiers to stabilise the preparations; use of nitrites in certain fresh sausages containing more than 1.5 % of salt; use of phosphates in all meat preparations to improve water retention; use of all modified starches to avoid loss of meat juices; use of carbonates in chicken meat preparations to improve juiciness and tenderness; use of monosodium glutamate as flavour enhancer. 11