1. background and introduction - totalweb! lite · 2017. 3. 29. · manjalara 52200 kepong, kuala...
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Comparative Testing: Soy Sauce for 3-MCPD Malaysian Association of Standards Users
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1. Background and Introduction
3-MCPD (3-monochloropropane-1, 2-diol) is a chemical which may be formed in foods by the
reaction of chloride with lipids. It is the most commonly found member of a group of chemical
contaminants known as chloropropanols. It can occur in foods and food ingredients at low
levels as a result of processing, migration from packaging materials during storage, or in
domestic cooking. It is primarily created in foods by protein hydrolysis by adding hydrochloric
acid to speed up the reaction of the (soy) protein with lipids at high temperatures.
The UK- based Institute of Food Science & Technology (IFST), through its Public Affairs and
Technical & Legislative Committees, has authorized an Information Statement on 3-MCPD.
According to that statement, 3- MCPD can also occur in foods which have been in contact with
materials containing epichlorohydrin-based wet-strength resins - used in the production of
some tea bags and sausage casings.
3-MCPD has been shown to be a carcinogen in laboratory animal studies and the European
Commission’s Scientific Committee on Food (SCF) originally classified 3-MCPD as a genotoxic
carcinogen with the recommendation that its presence in foodstuffs should be reduced to an
undetectable level.
More recent evaluations by the SCF and other expert committees have concluded that there is
a lack of evidence of in vivo genotoxicity and that a threshold-based approach for deriving a
Tolerable Daily Intake (TDI) would be appropriate. The SCF have proposed a provisional TDI
level of 2µg/kg body weight/day for the amount of 3-MCPD that can be consumed daily over
a lifetime without appreciable harm to health. There is European food legislation which
imposes maximum levels for 3-MCPD in hydrolyzed vegetable protein and soy sauce.
2. Potential Hazards Related to 3MCPD
A survey of soy sauces and similar products available in the UK was carried out by the Joint
Ministry of Agriculture, Fisheries and Food/Department of Health Food Safety and Standards
Group (JFSSG) in 2000 and reported more than half of the samples collected from retail outlets
contained various levels of 3-MCPD (Macarthur R et al., 2000).
According to a press release in Jun 2001, United Kingdom Food Standards Agency found in tests
of various oyster sauces and soy sauces that some 22% of samples contained a chemical called
3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe
by the European Union. About two-thirds of these samples also contained a second
chloropropanol called 1, 3-DCP (1, 3-dichloropropane-2-ol) which experts advise should not be
present at any levels in food. Both chemicals have the potential to cause cancer and the
Agency recommended that the affected products be withdrawn from shelves and avoided
(Source: Food Standards Agency Press Release).
In 2006, Certain batches of Marca Pina Soy Sauce (1 litre) have been found to be contaminated
with levels of (3-MCPD) above EU statutory limits. According to the label, the affected brand of
Soy sauce was manufactured in the Philippines.
Malaysian Association of Standards Users
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According VietnamNet Bridge, in 2007 at Vietnam, 3-MCPD was found in toxic levels (Testing
since 2001, In 2004, the HCM City Institute of Hygiene and Public Health found 33 of 41 sample
of soya sauce with high rates of 3-MCPD, including six samples with up to 11,000 to 18,000
times more 3-MPCD than permitted, an increase over 23 to 5,644 times in 2001) in soy sauces,
along with formaldehyde in the national dish Pho, and banned pesticides in vegetables and
fruits. A prominent newspaper Thanh Nien Daily commented, "Health agencies have known
that Vietnamese soy sauce, the country's second most popular sauce after fish sauce, has been
chock full of cancer agents since at least 2001,".
In Nov 2008, Britain's Food Standards Agency reported a wide range of household name food
products from sliced bread to crackers, beef burgers and cheese with 3-MCPD above safe limits.
Relatively high levels of the chemical were found in popular brands such as Mother's Pride,
Jacobs crackers, John West, Kraft Dairylea and McVitie's Krackawheat. The same study also
found relatively high levels in a range of supermarket own-brands, including Tesco char-grilled
beef burgers, Sainsbury's Hot 'n Spicy Chicken Drumsticks and digestive biscuits from Asda. The
highest levels of 3-MCPD found in a non- soy sauce product, crackers, was 134 mcg per kg. The
highest level of 3-MCPD found in soy sauce was 93,000 mcg per kg, 700 times higher (Source:
Daily Mail Press Release on The cancer chemical lurking in our food).
2.1 Why is 3-MCPD found in Soy Sauce?
According to Food Safety Agency, 3-MCPD is produced as a contaminant by-product of a flavor
enhancer known as acid-hydrolyzed vegetable protein. Flavor enhancers are commonly added
to commercially produced food products (for example frozen dinners, instant soups, and snack
foods) and some soy sauces to make them taste more 'savory'. 3-MCPD was originally detected
in acid-hydrolyzed vegetable protein (HVP) and was subsequently found in HVP-containing soy
sauces.
2.2 Malaysian and other Countries' Legislations Related to 3 - MCPD
European Commission Regulation (EC) No 466/2001, which was adopted on 8 March 2001 and
which applies from 5 April 2002, prescribes maximum levels of 3-MCPD of 0.02mg/kg (20µg/kg)
for hydrolyzed vegetable protein and soy sauce. In the case of the soy sauce, the limit is based
on a product containing 40% dry matter (corresponding to a maximum level of 0.05mg/kg
(50µg/kg) in the dry matter).
The joint Australia New Zealand Food Authority (ANZFA) set a limit for 3-MCPD in soy sauce of
0.02 milligrams per kilogram, in line with European Commission standards which came into
force in the EU in April 2002.
Comparative Testing: Soy Sauce for 3-MCPD Malaysian Association of Standards Users
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The Malaysian Food Act 1983 set a limit for Maximum Permitted Proportion of 3-MCPD in food
as follows:
Table1: Maximum Permitted Proportion of 3-MCPD in food
Food Maximum Permitted Proportion
in food (mg/kg)
All foods containing acid hydrolyzed vegetable protein
(liquid foods)
0.02
All foods containing acid hydrolyzed vegetable protein
(Solid foods)
0.05
Acid Hydrolyzed vegetable protein 1.00
3. Testing Soy Sauce for 3-MCPD
3.1 Methodology
The samples of soy sauce were identified and purchased based on the common brands
available in most of hypermarkets and grocery shops. Once the brands were identified, 1
sample of light soy sauce and dark soy sauce from the same brand was purchased .The samples
were purchased from locations in Klang Valley.
3.2 Limitations
Accurate sampling methods were not applied to represent the entire samples in the market.
Purchased was based on the rationale that the common brands could be found in most of the
shopping complexes, hypermarkets and shops. Only few samples were included due to budget
constraint.
Malaysian Association of Standards Users
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3.3 Samples Purchased
Comparative Testing: Soy Sauce for 3-MCPD Malaysian Association of Standards Users
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Malaysian Association of Standards Users
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Comparative Testing: Soy Sauce for 3-MCPD Malaysian Association of Standards Users
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Malaysian Association of Standards Users
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Comparative Testing: Soy Sauce for 3-MCPD Malaysian Association of Standards Users
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Malaysian Association of Standards Users
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Table 2: List of products purchased for testing and their descriptions
No Brand Product Name Manufacturer Barcode &
Expiry Date
Place of
Purchase
Parameter
to be
tested
1 Pearl
River
Bridge
Mashroom
Flavoured
Superior Dark
Soy Sauce
Guang Dong PRB Bio
Tech Co.LTD No.2,
Dong Hu Xi Rd
Guangzhou
6921180820056
22/01/2014
Giant
Kepong
3MCPD
2 Pearl
River
Bridge
Superior Light
Soy Sauce
Guang Dong PRB Bio
Tech Co.LTD No.2,
Dong Hu Xi Rd
Guangzhou
6921180820025
22/01/2014
Giant
Kepong
3MCPD
3 Lee Kum
Kee
Mashroom
Flavoured Dark
Soy Sauce
Lee Kum Kee (Xinhui)
Food Co.Ltd No.1-2,
North District, Ind &
Trading City,Qi Bao,
Xinhui
District.Jiangmen
City,Guangdong,China
07889512889
17/02/2013
Tesco
Kepong
3MCPD
4 Lee Kum
Kee
Selected Light
Soy Sauce
Lee Kum Kee (Xinhui)
Food Co.Ltd No.1-2,
North District, Ind &
Trading City,Qi Bao,
Xinhui
District.Jiangmen
City,Guangdong,China
07889513146
16/02/2013
Tesco
Kepong
3MCPD
Comparative Testing: Soy Sauce for 3-MCPD Malaysian Association of Standards Users
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5 Cap
Tamin
Kicap Cair Putri Syarikat Salmi
HJ.Tamin Sdn Bha KM
40, Jalan Ipoh,33600
Enggor Perak
9556051130018 Giant
Kepong
3MCPD
6 Cap
Tamin
Dark Soy Sauce Syarikat Zamani
HJ.Tamin Sdn Bhd
223, Kampong Pasir
Baru, Jalan Gopeng
31000 Batu Gajah
Perak
9556051140017
31/12/2013
Giant
Kepong
3MCPD
7 Tesco
Value
Light Soy Sauce Tesco Stores (M) Sdn
Bhd Level 3, No.3,
Jalan 7A/62A, Bandar
Manjalara 52200
Kepong, Kuala
Lumpur
9555216500079
September
2012
Tesco
Kepong
3MCPD
8 Tesco
Value
Thick Caramel
Sauce
Tesco Stores (M) Sdn
Bhd Level 3, No.3,
Jalan 7A/62A, Bandar
Manjalara 52200
Kepong, Kuala
Lumpur
955521650086
December 2011
Tesco
Kepong
3MCPD
9 Cap Tian
Nu
Thick Soy Sauce Bidor Kwong Heng
Sdn Bhd Plot 1919,
Kawasan Perusahaan
Bidor,35500 Bidor
Perak
9556538000049
27/08/2013
Tesco
Kepong
3MCPD
10 Cap Tian
Nu
Light Soy Sauce Bidor Kwong Heng
Sdn Bhd Plot 1919,
Kawasan Perusahaan
Bidor,35500 Bidor
Perak
9556538000025
27/07/2013
Tesco
Kepong
3MCPD
11 Giant Light Soy Sauce Giant Hypermarket 2,
Jurong East Street
#04-32A,IMM
Building Singapore
609601
9556538001527
09/07/2012
Giant Kelana
Jaya
3MCPD
Malaysian Association of Standards Users
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12 Adabi Kicap Manis Adabi Consumer
Industries Sdn
Bhd,Lot136,Rawang
Industrial Park,48000
Rawang
9556252273453
11/01/2014
SSPS Super
Market
Jalan Ipoh
3MCPD
13 Adabi Kicap Masin Adabi Consumer
Industries Sdn
Bhd,Lot136,Rawang
Industrial Park,48000
Rawang
9556252273606
05/01/2014
SSPS Super
Market
Jalan Ipoh
3MCPD
3.4 The samples were tested by ALS TECHNICHEM (M) SDN BHD according to the following
methods:
Table 3: Testing Parameter
Parameter, Unit Test Methods
% Dry Matter as total Solid, g/100g In House No. F20 (Based on AOAC 925.33)
3-MCPD (Fresh Weight), mg/kg Journal of AOAC International Vol. 84, No.2, 2001
3 MCPD (based on 40% dry matter), mg/kg Journal of AOAC International Vol. 84, No.2, 2001
Comparative Testing: Soy Sauce for 3-MCPD Malaysian Association of Standards Users
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4. Results
Below are the test reports from ALS Technichem Sdn Bhd
Table 4: Test Results
No Brand Product
Name
Manufacturer Barcode & Expiry
Date
% Dry
Matter
as
Total
Solid,
g/100g
3-MCPD
(Fresh
Weight),
mg/kg
3-MCPD
(Based
on 40%
dry
matter),
mg/kg
1 Pearl
River
Bridge
Mashroom
Flavoured
Superior
Dark Soy
Sauce
Guang Dong PRB Bio
Tech Co.LTD No.2,
Dong Hu Xi Rd
Guangzhou
6921180820056
22/01/2014
48.5 ND
(<0.01)
ND
(<0.01)
2 Pearl
River
Bridge
Superior
Light Soy
Sauce
Guang Dong PRB Bio
Tech Co.LTD No.2,
Dong Hu Xi Rd
Guangzhou
6921180820025
22/01/2014
30.3 ND
(<0.01)
ND
(<0.01)
3 Lee
Kum
Kee
Mashroom
Flavoured
Dark Soy
Sauce
Lee Kum Kee (Xinhui)
Food Co.Ltd No.1-2,
North District, Ind &
Trading City,Qi Bao,
Xinhui
District.Jiangmen
City,Guangdong,China
07889512889
17/02/2013
51.8 ND
(<0.01)
ND
(<0.01)
4 Lee
Kum
Kee
Selected
Light Soy
Sauce
Lee Kum Kee (Xinhui)
Food Co.Ltd No.1-2,
North District, Ind &
Trading City,Qi Bao,
Xinhui
District.Jiangmen
City,Guangdong,China
07889513146
16/02/2013
40.9 ND
(<0.01)
ND
(<0.01)
5 Cap
Tamin
Kicap Cair
Putri
Syarikat Salmi
HJ.Tamin Sdn Bha KM
40, Jalan Ipoh,33600
Enggor Perak
9556051130018 51.9 ND
(<0.01)
ND
(<0.01)
Malaysian Association of Standards Users
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No Brand Product
Name
Manufacturer Barcode & Expiry
Date
% Dry
Matter
as
Total
Solid,
g/100g
3-MCPD
(Fresh
Weight),
mg/kg
3-MCPD
(Based
on 40%
dry
matter),
mg/kg
6 Cap
Tamin
Dark Soy
Sauce
Syarikat Zamani
HJ.Tamin Sdn Bhd
223, Kampong Pasir
Baru, Jalan Gopeng
31000 Batu Gajah
Perak
9556051140017
31/12/2013
38.1 ND
(<0.01)
ND
(<0.01)
7 Tesco
Value
Light Soy
Sauce
Tesco Stores (M) Sdn
Bhd Level 3, No.3,
Jalan 7A/62A, Bandar
Manjalara 52200
Kepong, Kuala
Lumpur
9555216500079
September
2012
48.6 ND
(<0.01)
ND
(<0.01)
8 Tesco
Value
Thick
Caramel
Sauce
Tesco Stores (M) Sdn
Bhd Level 3, No.3,
Jalan 7A/62A, Bandar
Manjalara 52200
Kepong, Kuala
Lumpur
955521650086
December 2011
52.9 ND
(<0.01)
ND
(<0.01)
9 Cap
Tian
Nu
Thick Soy
Sauce
Bidor Kwong Heng
Sdn Bhd Plot 1919,
Kawasan Perusahaan
Bidor,35500 Bidor
Perak
9556538000049
27/08/2013
76.3 ND
(<0.01)
ND
(<0.01)
10 Cap
Tian
Nu
Light Soy
Sauce
Bidor Kwong Heng
Sdn Bhd Plot 1919,
Kawasan Perusahaan
Bidor,35500 Bidor
Perak
9556538000025
27/07/2013
46.6 ND
(<0.01)
ND
(<0.01)
11 Giant Light Soy
Sauce
Giant Hypermarket 2,
Jurong East Street
#04-32A,IMM
Building Singapore
609601
9556538001527
09/07/2012
41.7 ND
(<0.01)
ND
(<0.01)
Comparative Testing: Soy Sauce for 3-MCPD Malaysian Association of Standards Users
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No Brand Product
Name
Manufacturer Barcode & Expiry
Date
% Dry
Matter
as
Total
Solid,
g/100g
3-MCPD
(Fresh
Weight),
mg/kg
3-MCPD
(Based
on 40%
dry
matter),
mg/kg
12 Adabi Kicap
Manis
Adabi Consumer
Industries Sdn
Bhd,Lot136,Rawang
Industrial Park,48000
Rawang
9556252273453
11/01/2014
60.9 ND
(<0.01)
ND
(<0.01)
13 Adabi Kicap
Masin
Adabi Consumer
Industries Sdn
Bhd,Lot136,Rawang
Industrial Park,48000
Rawang
9556252273606
05/01/2014
44.0 ND
(<0.01)
ND
(<0.01)
ND:Not Detected
5. Discussion and Recommendations
All the soy sauce samples tested by ALS Technichem (M) Sdn Bhd could be considered to be
generally free of 3-MCPD.
Based on the background study that we have done, Standards Users have noted that there are
also other consumer products that have been detected for 3-MCPD in other countries. Due to
our limitation, we were not able to test these products.
The products suspected to contain 3-MCPD are:
1. Vegetarian Meat which may use VHP and flavor enhancers
2. Cheeses
3. Burgers
4. Salamis
As a precautionary measure, Standards Users would like to urge both Ministry of Health to
carry out market surveillance and test other products (for example those listed above) which
have tendencies to be contaminated with 3-MCPD.
Malaysian Association of Standards Users
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6. References
1. IFST issues statement on 3-MCPD-http://www.foodnavigator.com/Science-
Nutrition/IFST-issues-statement-on-3-MCPD
2. http://www.food.gov.uk/multimedia/webpage/soyproductsqa/
3. Robjohns S, Marshall R, Fellows M, Kowalczyk G (September 2003). "In vivo genotoxicity
studies with 3-monochloropropan-1,2-diol".Mutagenesis 18 (5): 401–
4. doi:10.1093/mutage/geg017. PMID 12960406.
http://mutage.oxfordjournals.org/content/18/5/401.long
4. Samojlik E, Chang MC (April 1970). "Antifertility activity of 3-chloro-1, 2-propanediol (U-
5897) on male rats". Biology of reproduction 2 (2): 299–
304. doi:10.1095/biolreprod2.2.299. PMID 5520328.
http://www.biolreprod.org/content/2/2/299.long
5. Ericsson RJ (July 1970). "Male antifertility compounds: U-5897 as a rat
chemosterilant". Journal of reproduction and fertility 22 (2): 213–
22.doi:10.1530/jrf.0.0220213. PMID 5428943.
6. Macarthur R, Crews C, Davies A, Brereton P, Hough P, Harvey D (November 2000). "3-
monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available
from retail outlets in the UK". Food additives and
contaminants 17 (11):9036. doi:10.1080/026520300750038072.PMID 11271703.
7. Food.gov.uk press release soysauce
8. Chart with five mentions of affected oyster sauces
9. Fu WS, Zhao Y, Zhang G, et al. (August 2007). "Occurrence of chloropropanols in soy
sauce and other foods in China between 2002 and 2004". Food additives
andcontaminants 24 (8):8129. doi:10.1080/02652030701246039. PMID 17613068.
10. http://www.food.gov.uk/multimedia/bigimages/soysauceproducts.gif
11. http://www.bar.gov.ph/barchronicle/2004/may04_1-31_soysauce.asp
12. http://english.vietnamnet.vn/reports/2007/05/699774
13. http://afp.google.com/article/ALeqM5iiMrrBvLTLGX3P0uXmSqeT1Zjayw
14. Malaysian Food Act 1983 and Food Regulations 1985