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Dah hampir 4 tahun dah, sekarang ni macamana?

The Star, July 12, 2001

Kuala Lumpur (Malaysia) - Twenty-two brands of imported soy sauce which had breached safety standards stipulated by Britain's Food Standard Agency have been recalled from the local market. The soy sauce from China, Taiwan, Thailand and Hong Kong were found to contain 3-MCPD, a cancer-causing agent, that exceeded the permissible level of 20ppb (parts per billion).

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ANZFA Issues Warning on Consumption of Soy Sauce

June 22, 2001

The Australia New Zealand Food Authority (ANZFA) today advised consumers that certain soy and oyster sauces have been found to contain high levels of potential cancer-causing agents.

ANZFA's Managing Director, Ian Lindenmayer, said that a study undertaken by the United Kingdom's Food Standards Agency, disclosed that some (but not all) soy sauces made by acid hydrolysis contain chemicals called chloropropanols. Of the samples found with one of the chloropropanols, (3-MCPD), about two-thirds also contained smaller amounts of another chloropropanol (1,2-DCP) that has the potential to cause cancer.

However, this potential to cause cancer is linked to the consumption of contaminated soy or oyster sauce on a very regular basis over long periods of time. Occasional consumption is unlikely to cause adverse health effects.

All of the unsafe soy sauces were manufactured using a process known as "acid hydrolysis". I emphasize that soy sauces manufactured using only a traditional (natural) fermentation process did not give rise to chloropropanols and ANZFA regards these as safe.

On the basis of the results of the UK study, we have quickly assessed the Australian and New Zealand situations and have decided to take a range of actions, Mr. Lindenmayer said.

Under emergency provisions of the ANZFA Act, we are proposing an amendment to the Food Standards Code to set a limit for chloropropanols (3-MCPD) in soy sauce of 0.02 milligrams per kilogram, in line with a limit agreed by the European Commission which comes into force in the European Union from 1 April 2002.

"We have also asked the Australian Quarantine and Inspection Service (AQIS) to inspect soy and oyster sauce products at the border and to turn back products that exceed this limit.

Mr. Lindenmayer said the UK study had identified a number of brands where the levels of chloropropanols (3-MCPD) exceed the 0.02 milligrams per kilogram level.

These include soy sauce products from Golden Mountain (Thailand), Pearl River Bridge (China), Lee Kum Kee (Hong Kong and China) and Wanjasham (Taiwan) (a full list is attached).

ANZFA has today consulted with a range of organizations including retailers, manufacturers, importers and Senior Food Officers in States and Territories to help ensure a comprehensive and coordinated response to this problem. The Director General of Health in New Zealand has issued a similar warning to the public in New Zealand.

"It is also important for everyone to recognize that we are concerned only about soy and oyster sauce, not other soy products. These sauces may be used as ingredients in savory foods, but the levels of chloropropanols in the end product are very low and are not considered to pose a health risk," Mr. Lindenmayer said.

mbhcsf

salam ..itu oyster Sauce lah Bro Ibnur....