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Codex Alimentarius Commission sets maximum residue limits for ivermectin
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Wednesday, 19 July, 2017, 08 : 00 AM [IST]
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Geneva
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The maximum residue limits for ivermectin and lasalocid sodium, drugs used to kill parasites in tissues from cattle and food-producing birds (like chicken, turkey, quail and pheasant), respectively, as well for teflubenzuron (the insecticide used in salmon), were set at the 40th session of the Codex Alimentarius Commission, which is underway in Geneva, and will conclude on July 22, 2017.
The Commission, which has been charged with protection consumer health and ensuring fair practices in the food trade, is a joint initiative of two United Nations (UN) agencies - the Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO).
It adopted the decision to ensure food safety, including revisions to its risk-based Code of Hygienic Practice for Fresh Fruits and Vegetables to guide stakeholders across fresh fruit and vegetable value chains - from producers to consumer - about agricultural and hygienic practices.
This has been done with the objectives of minimising microbial, chemical and physical hazards, avoiding risks to health and maximising the safety of these nutritious food products, which are also of major economic importance for many countries in global trade.
The Commission also adopted the nutrient reference values (NRVs) for Vitamins D and E to be used for nutrient content labelling that would help consumers make informed choices to support healthy diets.
On spices and culinary herbs, it adopted commodity standards, such as tolerances for defects, permitted levels of food additives and labelling for cumin, dried thyme and black, white and green (BWG) pepper, which are among the world’s most widely-used seasonings.
Maximum residue limits for veterinary drugs in animal products: Ivermectin, lasalocid sodium and teflubenzuron
The Codex Alimentarius Commission’s decision to adopt the maximum residue limits for a range of drugs sometimes used in food-producing animals was based on an evaluation by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Code of hygienic practices for fresh fruits and vegetables
The production, handling and preparation of all foods involves various risks. These can be reduced by following good agricultural and hygienic practices to help control microbial, chemical and physical hazards.
This, in turn, minimises the likelihood of food-borne diseases affecting consumers or negatively impacting public health. Such risks apply equally to fresh fruits and vegetables.
Guidelines on nutrition labelling
Nutrition labelling is an important way of informing consumers about the nutrient content of foods, which can, in turn, help them make informed choices to support healthy diets.
A five-year long process was undertaken to update the NRVs for use on food labels around the world, with the aim of ensuring global consistency in how nutrients are declared on labels.
Standards for cumin, thyme and BWG pepper
The popularity of the signature flavours and aromas of cumin, dried thyme and BWG pepper is so significant that they represent important commodities for many national economies and in the international food trade.
The international standards set by the Commission, and developed by the Codex Committee on Spices and Culinary Herbs, define the quality characteristics needed to regulate technical aspects, such as tolerances for defects, permitted levels of food additives and labelling.
This not only protects the health of consumers, but also sets a level playing field for producers and traders in the international markets.
Note: The standards are adopted subject to the endorsement of the labelling provisions by the Codex Committee on Food.
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