30 May 2001
15/01
FULL ASSESSMENT REPORT AND REGULATION IMPACT ASSESSMENT
Full Report [ pdf 121kb ]
EXECUTIVE SUMMARY
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An application was received on 19 June 2000 from Devro-Teepak Pty Ltd to allow the use of sorbic acid and its salts in edible collagen casings. Sorbic acid and its salts are already permitted in a variety of other foods therefore this application is for an extension of use.
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Sorbic acid and its more water-soluble potassium, sodium and calcium salts are collectively known as sorbates and are used widely as anti-microbial agents in various foods. They are most effective against yeasts and moulds.
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The edible casings produced by the applicant are of the type preferred for coarse cut sausages such as butcher' s style and bratwurst. A clear casing is preferred for these products because it maximises the visual appeal of their coarse texture. The only preservative currently permitted in Australia and New Zealand for use in edible casings is sulphur dioxide, which is unsuitable for use in the manufacturing process used by the applicant.
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The proposed use of sorbic acid as a preservative in the manufacture of edible collagen casings to a maximum level of 100 mg/kg in the final casing is technologically justified.
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The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated sorbic acid in 1973 and allocated an Acceptable Daily Intake (ADI) for humans of 0 - 25 mg/kg. Sorbic acid and its salts exhibit low acute and chronic toxicity and are metabolised rapidly in the body.
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The proposed use of sorbic acid in edible collagen casings represents only a very small fraction of the total intake of sorbates and only a negligible proportion of the current ADI and does not raise any apparent public health and safety concerns.
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The Regulation Impact Statement concludes the benefits to consumers, industry and governments of permitting sorbic acid in edible collagen casings outweigh any costs.
Full Report [ pdf 121kb ]