August 2001 - The recent soy sauce hazard warning and product recall by Britain's Food Standards Agency (FSA) has caused quite a stir amongst governmental bodies and consumers alike. The concern is due to a food contaminant known as Monochloropropane-1,2-diol (3-MCPD) which is believed to be potentially cancer causing. 3-MCPD can be found in foods prepared by hydrochloric acid hydrolysis such as the flavour enhancer acid-hydrolysed vegetable protein (HVP) and some soy sauces. It can also be found in toasted cereal products and certain salty and fatty foods.
Even here in Malaysia, our Ministry of Health (MOH) has acted swiftly to recall 22 product types off the shelves of supermarkets. In its latest statement on this matter, the Food Quality Control Division of the MOH says that as at 13 August 2001, 576 samples have been sent for analysis. The MOH expects a comprehensive report by the end of August this year.
The MOH has previously determined that the maximum allowable level of 3-MCPD for food products in Malaysia to be at 20 parts per billion. The MOH has recently also released two lists of products which have been cleared of any 3-MCPD health risks - one for locally manufactured products and one for imported products.
Manufacturers and importers on the other hand have cried foul over this issue as they believe that our MOH has acted too hastily on the basis of a warning from Britain's Food Standards Agency (FSA). Although widely believed to be carcinogenic, there has not been conclusive proof that 3-MCPD can cause cancer in human beings. Laboratory tests on rats have indicated that it may potentially be cancer causing if taken in "large amounts" over a long period of time. Even in the United Kingdom, certain prominent individuals have stepped forward to criticise the Food Standards Agency (FSA) for being too over-dramatic with its warning.
If you wish to know more about this issue, you may wish to visit the following sites:
Soy Sauce Products Removal
Problem in acid by-products
FAQs on 3-MCPD from Food Standards Agency UK
Questions And Answers - Oyster And Soya Sauces
What is 3-MCPD ?
3-MCPD belongs to a group of chemical contaminants known as chloroproponols. 3-MCPD is formed when vegetable matter is mixed with hydrochloric acid and is heated. The vegetable fat present may react with the acid to form low levels of the contaminant 3-MCPD. As yet, there is no conclusive proof that 3-MCPD can be cancer causing in humans.
Do all soy-sauce contain 3-MCPD?
The presence of 3-MCPD is avoidable according to Britain's Food Standards Agency (FSA). Basically soy sauce can be produced in two ways, either by acid hydrolysis of soya beans or by fermentation. The cheapest and fastest method is by acid hydrolysis of soya beans but is capable of forming 3-MCPDs. 'Naturally fermented' soya sauce should be free from 3-MCPDs
