On 27 November 2024, the 47th session of the Codex Alimentarius Commission (CAC) considered and adopted a number of food safety standards:
Revision to the Standard for Named Vegetable Oils (CXS 210-1999): inclusion of Avocado Oil
ADOPTED – 25.11.2024
CAC has agreed to the inclusion of avocado oil in the Standard for Named Vegetable Oils (CXS 210-1999), establishing science-based quality and purity as well as food safety criteria for this increasingly traded product. While it has been consumed in certain regions for millennia, recent growth in demand for healthier food products globally has seen a high value market develop for avocado oil. International agreement on the criteria included in the standard will help protect consumer health, facilitate trade, and provide a basis for determining the authenticity of the product.
In the relevant discussion paper reviewed by the Codex Committee on Fats and Oils, it is recognized that avocado oils are a natural source of vitamin E, and other bioactive compounds. The oils are usually cold pressed and filtered, and result in oils that are naturally free from trans fatty acids.
Guidelines for Food Hygiene Control Measures in Traditional Markets for Food
ADOPTED – 25.11.2024
These Guidelines were developed and adopted in record time, with the new work approved at CAC46 and adopted just a year later at CAC47. They aim to provide guidance in developing and implementing policies and regulations to ensure that traditional markets for food are designed and managed effectively to promote food safety. They will support all stakeholders to address the specific food safety challenges that exist in traditional markets for foods.
The importance and relevance of these guidelines are reflected in the key role of traditional markets for food in people’s lives globally: it is estimated that over 70 percent of consumers in the African and Asian regions source food for household consumption from these markets, while these same regions experience very high rates of foodborne disease. These guidelines consequently have a significant potential to improve global food safety outcomes.
These Guidelines have been developed in reference to and with the aim of complementing the four Codex regional standards for street vended food. It is recommended the relevant FAO/WHO Regional Coordinating Committees now review those regional standards to ensure all texts align with the new Guidelines.
Code of Practice for the Prevention and Reduction of Ciguatera Poisoning
ADOPTED – 26.11.2024
Ciguatera poisoning is a foodborne illness that results from the consumption of marine organisms, primarily fish and shellfish, contaminated with ciguatoxins. Ciguatoxins are produced by marine organisms and pass along the food chain when eaten by small herbivorous fish, which are then eaten by food fish, in which they bioaccumulate. These toxins are harmless to the fish and can only be detected following toxin analysis, since they do not affect the behaviour, taste, odour, or texture of the contaminated organisms.
Ciguatoxins are traditionally found in tropical and subtropical regions of the Pacific Ocean, Indian Ocean, and Caribbean Sea. However, with rising sea temperatures due to climate change, they have been detected in more temperate regions as well, including the Republic of Korea, Japan, northern territories of New Zealand, southern Australia, the northern Gulf of Mexico, and the Mediterranean Sea.
This newly adopted Code of Practice provides guidance to different types of stakeholders on recommended practices to prevent or avoid ciguatera poisoning, including government authorities, fish sector operators (fishers, seafood processors, and seafood retail workers), healthcare professionals, and consumers. It is an example of Codex’s responsiveness to emerging and evolving issues, such as climate change.
Additions, revisions, and amendments to the General Standard for Food Additives (GFSA) (CXS 192-1995)
ADOPTED – 26.11.2024
CAC has approved over 200 food additive-related provisions and texts. This includes the proposed maximum level (ML) for the first ever acid stable natural blue food colour – a “holy grail” in the food industry. The colorant is derived from the fruit of the jagua (Genipa americana) tree and was developed in Colombia where the jagua fruit is produced in collaboration with small farmers and indigenous communities.
The colorant, which is known as Jagua blue, and is now assigned the international numbering system number of INS 183, has been added to the Codex General Standard for Food Additives. This represents global recognition of the blue colorant as safe for consumption, and consequently opens global markets for the product. In Colombia, this is seen as a positive result for the indigenous communities involved, and authorities believe it will provide impetus for Genipa americana reforestation programmes in the country.
In addition, provisions related to the use of colours and sweeteners in multiple food categories, which had been under discussion for several years within the sub-committee and faced challenges in reaching consensus, were finally adopted.
Revisions to the Guidelines on Nutrition Labelling (CXG 2-1985), Annex I
ADOPTED – 26.11.2024
The Codex Committee on Nutrition and Foods for Special Dietary Uses establishes nutrient reference values (NRVs-R) for a range of nutrients for persons aged 6 to 36 months. These values can be used in food labelling to help consumers assess the relative contribution of individual products to overall healthful dietary intake, and to compare the nutrient content of different products.
Codex has adopted several NRVs-R for persons aged 6 to 36 months for a number of minerals and vitamins. To guide this work and support governments to establish NRVs-R, CAC has now adopted General principles for establishing nutrient reference values for persons aged 6 to 36 months, which will be included as Part B of Annex 1 to the Guidelines on Nutrition Labelling (CXG 2-1985). These new Guidelines provide the science-based considerations that should be considered when establishing NRVs-R for people in this age range in order to provide consumers with the optimum evidence-based advice.
Amendment of the Standard for Canned Sardines and Sardine-Type Products (CXS 94-1981)
ADOPTED – 26.11.2024
The Codex Standard for Canned Sardines and Sardine-Type Products (CXS 94-1981) has been amended to include the fish species Sardinella lemuru (Bali Sardinella), following a comprehensive process of sensory testing, and comparison with established sardine species.
The Codex Committee for Fish and Fishery Products determined that Sardinella lemuru shares sufficient characteristics with some or all of three other established sardine species, whether frozen, thawed, cooked, or canned.
Guidelines on the Provision of Food Information for Pre-Packaged Foods Offered via E-Commerce
ADOPTED – 27.11.2024
With the burgeoning trade of food online, Codex has now adopted guidelines specifically intended to ensure consumers buying pre-packaged foods via e-commerce have the facts needed to make informed choices.
The new Guidelines apply to the food information required, or provided voluntarily, that should be displayed on the product information e-page for pre-packaged foods offered for sale via e-commerce. They complement but do not apply to information that is required on the label of pre-packaged foods themselves. Guidelines regarding the labelling of pre-packaged food can be found in the Codex General Standard for Labelling of Pre-Packaged Foods (CXS 1-1985).
Guidelines on the Use of Technology to Provide Food Information in Food Labelling
ADOPTED – 27.11.2024
These new Codex Guidelines have been developed within the context of Codex’s recognition of and response to innovations in technology that could play a role in food labelling and could lead to more information being presented in an electronic format. These technologies are understood as new approaches for providing consumers information about the foods they buy, and the way information is or can be referenced on a prepackaged food’s label or labelling. Information concerning safety and nutrition will continue to be mandatory on the physical food label.
Revision to the General Standard for the Labelling of Pre-packaged Foods (CXS 1-1985): provisions relevant to allergen labelling
ADOPTED – 27.11.2024
The Codex General Standard for the Labelling of Pre-packaged Foods has been updated with revisions and clarifications to provisions relevant to allergen labelling. The revisions follow the outcomes of the ad-hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens.
The revised Standard includes two up-to-date tables listing, firstly, foods and ingredients that are known to trigger food allergy or coeliac disease globally and that shall always be declared on food labelling. A second table provides a list of foods or ingredients, which should be included in labelling based on risk at the regional or national level.
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