91香蕉黄色视频

Food colours are additives used by manufacturers to change or enhance the natural colours of food. They are mainly used for effect, for example in cake decoration, or to:

• mask natural colour variations
• replace colour lost in storage or processing
• make the food appear more appetising

Food colours can be used in both commercial and domestic food preparation. They can be either natural or synthetic (artificial).

There are rules defining which may be used in the UK. They list the and their E numbers, set down conditions for their use and specify which colours may not be sold directly to the public.

Under current operating arrangements for Northern Ireland, food additives placed on the NI market will continue to follow EU rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing GB approved additives will be able to be placed on the NI market.

Food colours and attention deficit hyperactivity disorder (ADHD)

Research has suggested a link between consuming certain . These food colours are:

• sunset yellow FCF (E110)
• quinoline yellow (E104)
• carmoisine (E122)
• allura red (E129)
• tartrazine (E102)
• ponceau 4R (E124)

While these additives remain permitted under law, UK food manufacturers should work towards finding alternatives to them. You should check whether your suppliers still use these colours, including those supplying you from abroad.

A mandatory warning must be put on any food and drink (except drinks with more than 1.2 per cent alcohol) that has any of the six colours listed above. The label must carry the warning 'may have an adverse effect on activity and attention in children.'

Many consumers now prefer to buy products with fewer artificial additives - especially in children's foods. You may want to consider reducing your general use of colours.

Food additives are intentionally added to food for a technological purpose during its manufacture and processing. Additives in food may include:

• antioxidants - used in food prepared with fats or oils to protect them against deterioration caused by rancidity
• colours - used to make food look more attractive or to replace colours which have been lost during processing
• emulsifiers, stabilisers, gelling agents and thickeners - used to help mix ingredients together that would usually separate, eg oils and water
• flavour enhancers - used to bring out the flavour of food without adding a flavour of their own
• preservatives - used to keep food safe for longer
• sweeteners - used to replace sugar in certain foods, eg energy reduced products

Food additives and legislation

Under current operating arrangements for Northern Ireland, food additives placed on the NI market will continue to follow EU rules. From Autumn 2023, the Windsor Framework will allow GB public health standards to apply for pre-packed retail goods moved via a new NI retail movement scheme and placed on the NI market. Therefore, goods moving via this route containing will be able to be placed on the NI market.

Only food additives listed on the may be used in food. 

Most additives are restricted to certain foods at maximum specified levels. EU law states that additives used in foods must be labelled clearly in the list of ingredients, with their functional class and either by name or by an E number.

You must ensure that any food additives you use in your food have been approved for use, and in the particular category of food in which you wish to use it. You must also meet all other conditions of use which include the levels at which the additives may be used in that food.

Labelling and food additives

rules state you must also ensure that any prepacked food you supply to caterers or consumers is clearly labelled with a list of the ingredients used, including any additives.

Specific labelling requirements apply for certain food additives, for example: 

• food containing polyols must be labelled with 'excessive consumption may induce laxative effects'
• food containing aspartame/aspartame-acesulfame salt must be labelled with 'contains a source of phenylalanine' or 'contains aspartame (a source of phenylalanine)'

The latter warning is particularly important for those suffering from which is diagnosed at birth by the NHS.

Acrylamide is a natural by-product that forms when carbohydrate-rich foods are fried, baked, grilled, toasted or roasted at temperatures above 120掳C. This includes foods such as:

• potatoes, chips and crisps
• cereals
• bread, biscuits and other bakery products

Since these foods have been cooked at high temperatures for hundreds of years, it is likely that acrylamide has been present in our food for many generations.

The formation of acrylamide in food is a product of the Maillard reaction - the browning of food when cooking caused by a reaction of natural sugars. It is thought to form from two chemicals that occur naturally in the food - an amino acid called asparagine and certain types of sugar.

Acrylamide is not found in food that has not been heated, or that has been cooked using methods such as boiling or microwaving.

Where is acrylamide found?

As well as in potatoes, cereals and bakery products, acrylamide is also found in:

• tobacco
• coffee
• raw, dried or pickled food - such as olives, prunes and dried pears

Acrylamide and potential health risks

Acrylamide has been found to cause nerve damage in people who have been accidentally exposed to it whilst at work (it is used as an industrial chemical in strengthening paper and in the clarification of water).

Acrylamide is also considered to be a carcinogen. Laboratory tests show that, when consumed, it causes cancer in animals. Scientists believe that acrylamide in food has the potential to cause cancer in humans as well.

There are currently no regulatory limits set for acrylamide in food. However, there is a limit for the amount of acrylamide allowed to migrate from food contact plastic into food. The limit means that acrylamide should not be detectable at 0.01 milligrams per kilogram of food.

Reducing acrylamide in food

The Food Standards Agency recommends that the amount of acrylamide we consume is reduced, as a precaution. Current advice for reducing acrylamide includes:

• choosing specific varieties of raw materials - such as potatoes with a lower level of sugars
• adding asparaginase - an enzyme which reduces the production of acrylamide
• lowering the cooking temperature and reducing cooking time to reduce browning

Read guidance from the Food Standards Agency on .

FoodDrinkEurope has produced the with detailed guidance on how to reduce acrylamide in the processing of different types of foods. The toolbox outlines potential intervention steps to prevent and reduce the formation of acrylamide in specific manufacturing processes and products.

The Health and Safety Executive (HSE) regulates pesticides in the UK for use in:

• agriculture
• horticulture
• domestic gardening

The HSE regulates pesticides in accordance with national and European requirements and:

• monitors the marketing and use of pesticides
• takes enforcement action where necessary
• provides operational policy advice to government ministers

The HSE aims to ensure that pesticides are safe for people and the environment. They do this by regulation, encouraging best practice and researching into alternative pest control methods. The Food Standards Agency (FSA) works closely with HSE to make sure that consumer safety is prioritised in pesticide regulation and surveillance.

Use of pesticides in the UK must be approved by government ministers and monitored through official programmes.

Find out more about the .

Pesticide residue levels

Rigorous safety assessments are undertaken to make sure that any pesticide residues in food are not harmful to people. Residues are controlled through a system of statutory .

The MRL is the maximum amount of residue likely to remain in food products when a pesticide has been used correctly. It is expressed as milligrams of residue per kilogram of food product. Before being approved for use, a pesticide must be proven to be completely safe for human consumption at its MRL - and may be safe at much higher levels.

Farmers, importers, distributors and retailers are responsible for ensuring marketed food complies with all statutory MRLs set. National authorities control and enforce the MRLs. Checks entail taking samples, analysing them and identifying the pesticides and respective pesticide levels present.

In the UK, the  oversees the surveillance programme for residues in both home produced and imported food. The purpose of this monitoring is to check that:

• no unexpected residues occur in crops
• human dietary intakes of residues in foods are within acceptable levels
• pesticide residues do not exceed the statutory MRL

The use of veterinary medicines in the UK is controlled and monitored by the . The VMD is an executive agency of the Department for Environment, Food and Rural Affairs in the UK.

Ensuring food safety when using veterinary medicine

The VDM ensure veterinary medicines are used in a way that protects food safety and the environment. Their remit includes:

• regulating veterinary medicines in accordance with national and European guidelines
• putting in place and operating monitoring programmes for residues in food to ensure consumers are not exposed to unacceptable residues of veterinary medicines
• providing policy advice to government ministers
• actively monitoring the marketing and use of veterinary medicines and taking appropriate enforcement action

The VMD assesses the safety and effectiveness of potential medicines before authorising them. It monitors and surveys authorised medicines. The VMD works closely with the Food Standards Agency (FSA) to help prioritise consumer safety in  authorisation and surveillance.

Veterinary medicines residue levels

The VMD carries out rigorous safety assessments to make sure that any veterinary medicines residues remaining in food are not harmful to people. For food that might contain residue of a particular medicine, it calculates an agreed .

The MRL is the maximum concentration of residue that is legally permitted or acceptable in or on a food. Any residues below the MRL pose no concerns for consumer health. Even when the MRL is exceeded, it is unlikely that the residues are of concern - however, an individual assessment would be made.

The VMD organises investigations on farms where residues above the MRL originated. They determine the cause and give advice to farmers.

Certain industrial dyes are not permitted for use in food. They include:

• Para Red
• Sudan dyes (Sudan I, Sudan II, Sudan III and Sudan IV, otherwise known as scarlet red)
• Rhodamine B
• Orange II

Some of these are carcinogenic whilst others are potentially genotoxic and/or carcinogenic to human health if consumed. However, Sudan dyes are used legally in shoe and floor polish, solvents, oils, waxes and petrol.

Industrial dyes have been used illegally in spices, sauces, chutneys, vinegars and palm oil, among many other products. Any food products found to contain industrial dyes must be recalled from the market.

Food alerts about illegal dyes

The Food Standards Agency (FSA) publishes information on , where food has been recalled due to the presence of illegal dyes.

Other illegal dyes are:

• butter yellow
• metanil yellow
• orange G
• toluidine red

Food imports and Sudan dyes

All food imported to Northern Ireland from third countries must meet EU food safety standards. Controls are conducted on imported food to ensure such standards are being met, including sampling relevant commodities to ensure the absence of Sudan dyes. Any consignments found to contain Sudan dyes will be detained and prevented from entering the market.

Currently, enhanced import controls, under Regulation 2019/1793, exist upon Palm Oil from Ghana and Cote d'Ivoire. Imports from Ghana are listed on Annex II. Since 2003, all imports of dried, crushed and ground spices, curry powders, curcumin and palm oil have had to be accompanied by test certificates showing that they do not contain Sudan dyes. Any consignment without relevant documentation is detained and prevented from entering the market for sampling and analysis.

Border Control Post officers must also carry out random sampling. Any consignment found to contain industrial dye is destroyed.

Food contact materials are those that are intended to, or can be reasonably expected to, come into contact with food. This can be:

• packaging
• cookware
• cutlery
• tableware
• work surfaces
• food processing machinery and equipment

Manufacturers of food packaging materials and producers and sellers of food must ensure that any food contact materials:

• do not present a health risk for consumers
• do not have a detrimental effect on the food, such as altering its taste or aroma

Food contact materials legislation

The main law is . This implements and enforces a number of EU directives and regulations, which continue to apply in NI.

EU law on materials and articles intended to come into contact with food sets out the rules on and the chemical migration from all materials and articles in contact with food. It includes provisions for materials that will come into contact with foods, such as printing inks and adhesive labels. However, this does not include covering or coating substances that are a part of the food and that may be eaten with it, such as sausage skin.

These general laws are supplemented by specific laws governing particular materials, such as rules on plastics, recycled plastic and 'active and intelligent' food contact materials. It also ensures that these materials do not change the nature, substance or quality of the food they are in contact with.

Active and intelligent food packaging materials

It includes descriptions of 'active' and 'intelligent' food packaging materials:

• active materials - release a substance into the foodstuff to extend its shelf life, or maintain or improve its condition
• intelligent materials - monitor the condition of the food or its surrounding environment inside packaging and communicate this to the consumer - eg a label which changes colour if it detects bacteria or gases, indicating that the food is not fresh

The Food Standards Agency (FSA) is responsible for ensuring the public is protected against chemicals that might transfer onto food from materials they come into contact with and may carry out to detect chemicals that have transferred to the food.

Documenting food packaging materials

There are specific measures in place for food packaging materials intended for use in contact with food, for example - plastic. These have to be accompanied by a legal document called a Declaration of Compliance (DoC) and have 91香蕉黄色视频ing documentation to back up its assurances of compliance.

All food packaging businesses - apart from the primary materials producers - are required by law to establish and document good practices. They must put procedures in place in accordance with good manufacturing practice.

Food irradiation is the processing of food by ionising radiation. The law permits four methods of irradiation:

• gamma rays from the radionuclide cobolt-60
• gamma rays from the radionuclide caesium-137
• x-rays generated from machine sources operated at or below an energy level of 5MeV (megaelectron volt)
• electrons generated from machine sources operated at or below an energy level of 10MeV

Why is irradiation used in food?

Irradiation is used to:

• destroy harmful bacteria - such as e-coli , salmonella, campylobacter
• delay fruit ripening
• stop potatoes and other vegetables from sprouting
• reduce spoilage of food to prolong shelf life
• rid food of organisms harmful to plants - such as fruit flies

The law allows seven categories of foods to be irradiated:

• fruit
• vegetables
• cereals
• bulbs and tubers
• dried aromatic herbs, spices and vegetable seasonings
• fish and shellfish
• poultry

Thorough research has been carried out on food irradiation, and it has been found to be a safe and effective treatment method by:

• World Health Organisation
• United Nations Food and Agriculture Organisation
• European Community Scientific Committee for Food

The Food Standards Agency (FSA) recognises as a safe processing technique and undertakes safety inspections of the food irradiation facilities in the UK, of which there is currently only one.

Labelling of irradiated foods

By law, all food that has been irradiated must be labelled as "irradiated" or "treated with ionising radiation". The FSA can detect whether foods have been irradiated, and local council enforcement officers regularly take food samples from the market place to ensure that products are correctly labelled.