Over 100 countries have agreed to a range of new standards pertaining to garlic, oils and food additives adopted among various other programmes that were conducted as part of the recently-held 42nd session of the Codex Alimentarius Commission (CAC42) at Geneva, Switzerland.

Pointing out that Codex standards and guidelines have a critical role to play in ensuring people have healthy diets and safe food, Tedros Adhanom Ghebreyesus, WHO Director-General, stated on the occasion: “All countries have a duty to ensure that Codex standards and guidelines are developed and updated to achieve these goals.”

Garlic
According to a press release, the standard for dried or dehydrated garlic is the result of the Committee on Spices and Culinary Herbs decision in 2017 to elaborate groups of standards by plant parts (as used in the spices and culinary herbs industry) to ease the development of quality specifications by eliminating duplication and thereby facilitating the work of competent authorities and regulators.

Standards for oils
Almond Oil, Flaxseed Oil, Hazelnut Oil, Pistachio Oil, and Walnut Oil are some of the oldest types of edible oil consumed by humankind and have been traditionally produced and consumed in Middle-Eastern countries, Africa, Europe and South America. The oils are sought as healthy options due to their essential fatty acid and micronutrient content. This standard sets quality and as well as food safety criteria for these edible oils to facilitate international trade.

Palm oil with a higher content of Oleic acid (OXG) will be added to the Standard for Named Vegetable Oils (CXS 210-1999). Several countries have developed hybrids between the American oil palm, Elaeis oleifera, and the African oil palm, Elaeis guineensis. The palm oil extracted from the fruits of these hybrids has a higher oleic acid content recognised for its nutritional benefits. Over the last 20 years, global production and consumption of vegetable oils has increased significantly. This growth has been accompanied by a demand for healthier oils as well as oils that retain their quality for longer, such as palm oil.

Compromise on food additives
Compromise reached at the Codex Committee on Food Additives (CCFA) has given the Codex Alimentarius Commission (CAC) the opportunity to recognise geographical variations in the use of food additives while agreeing global standards for their safety.

There are 27 functional classes for food additives including preservatives, which prolong the shelf-life of a food by protecting against deterioration caused by microorganisms; antioxidants, which prolong the shelf-life of foods by protecting against deterioration caused by oxidation; stabilisers, which make it possible to maintain a uniform dispersion of two or more components; and colours, which add or restore colour in a food among others. The safety of food additives is evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

Maximum limits for pesticide residues in food in record time
CAC42 has adopted maximum residue limits (MRLs) for more than 30 different pesticides in various foods, including crops (barley, rye, and rice), vegetables (garlic, cucumber and peas), fruits (banana, orange and grape) and animal products (milk, eggs and poultry). It has been a significant achievement to translate the results of the FAO/WHO expert meetings on pesticide residues into Codex MRLs in less than a year.

Pesticides are chemicals used to kill insects, weeds and other pests to prevent them from damaging crops. Even when used in accordance with best practices, low levels of residues of pesticides can end up in food. The maximum limits aim to ensure pesticide residues do not harm people’s health, and are based on risk assessments from the Joint FAO/WHO Expert Meeting on Pesticide Residues (JMPR).

Code of practice for the reduction of 3- monochloropropane1,2-diol esters (3- MCPDEs) and glycidyl esters (GEs)
This code of practice will promote Good Manufacturing Practices to help reduce the production of such contaminants to safe levels. Consumers will continue to benefit from the good properties of these oils and developing countries can still count on an important item for trade and economic growth while protecting public health.