Experts highlight food safety

PETALING JAYA: Malaysian consumers, like those anywhere in the world, have had to deal with the occasional food recalls.

In the past, there were instances involving peanut butter, eggs, ice cream and soya sauce, among others.

Last week, the Health Ministry ordered the recall of two batches of instant noodles, one produced locally and another imported from Indonesia, after Taiwanese authorities said they contained a cancer-inducing substance.

Dietitians and nutritionists said there should be collaboration between government agencies, food manufacturers, distributors, retailers and consumers in food safety matters.

Nutrition Society of Malaysia president Dr Tee E Siong said consumers are generally unable to detect chemical contaminants in food or excessive use of food additives.

“We rely on manufacturers to be responsible and adhere to food regulations governing food additives and the contaminants permitted in food.

“The Food Regulations Malaysia 1985 established clear guidelines for permitted additives and maximum residual contaminants in food,” he said.

Tee said food producers must adhere to these regulations and stay informed of any changes to the rules.

The manufacturing process, he said, should be monitored to ensure no contamination in the ingredients or the machinery.

“Laboratory testing must be an integral part of the manufacturing process. Manufacturers must prioritise the production of safe food.

“We rely on the Food Safety and Quality Division of the Health Ministry to collect samples from the shelves and test them in the laboratory regularly and have a surveillance programme carried out systematically,” he added.

He suggested that consumers choose packaged food wisely by reading the labels, particularly products purchased for the first time.

“There must be a list of ingredients, net weight (or volume), the manufacturer’s or importer’s address, and the product’s expiry date,” he said.

He said buyers should pay attention to notices such as “contains permitted food additive”.

Consultant dietitian Ng Kar Foo said that consumers should be aware of any harmful chemicals in the food chain.

He noted that pesticide residues on food products including fruits and vegetables can cause severe health issues if it is consumed in large quantities.

“Environmental pollution can contaminate food products with heavy metals such as lead, cadmium and mercury,” he said.

He said this can build up in the body and cause health issues including neurological damage, kidney damage and developmental problems.

“Artificial sweeteners, flavourings and preservatives, for example, can have health effects if consumed in large quantities.

“Some food additives may cause allergic reactions,” he said.

He cited acrylamide, a chemical that occurs naturally in some food when cooked at high temperatures such as frying or baking, may lead to cancer.

“Bisphenol A (BPA) is a chemical found in some food packaging, including plastic containers and can linings. It has been linked to hormone disruption and other health issues and can leach into food.

“Regulatory agencies are constantly monitoring and evaluating potential public health risks posed by food contaminants and taking steps to mitigate them,” he said.

Therefore, he suggested that consumers reduce their exposure to harmful chemicals by eating fresh, whole food, thoroughly washing their fruits and vegetables, avoiding overconsumption or an imbalanced diet, reading food labels, and limiting their consumption of highly processed or packaged food.