§ Mr. GodsiffTo ask the Secretary of State for Health what measures are being taken(a) to detect the increased use of foreign animal hydrolysed proteins in meat consumed in the UK and (b) to ensure traceability and detectability. [119065]
116W
§ Miss Melanie JohnsonFurther to the discovery of the use of hydrolysed proteins from non-chicken origin in chicken products on sale in the UK in late 2001, the Food Standards Agency (FSA) undertook a co-ordinated enforcement exercise with 20 local authorities. The exercise targeted those companies and products where use of hydrolysed proteins of non-chicken origin had previously been found. The results indicated that of the 25 formal samples taken, 12 tested positive for non-chicken DNA (either pork or in one case pork and beef).
The FSA is taking action to reduce the use of hydrolysed proteins of non-chicken origin in chicken products. As a result of the enforcement exercise, local authorities are taking follow-up action with the importers and suppliers of mislabelled chicken products, and will be making regular checks. The companies using these hydrolysed proteins can be identified from the licensed health marks used on these products, therefore the FSA is also working closely with the Dutch authorities to increase sampling and inspection of these manufacturers. Formal action has recently been taken against five Dutch processors. Following FSA pressure, the European Commission has agreed to improve rules on labelling of meat products with added water, but the FSA is calling in addition for a limit on added water of 15 per cent. and a ban the use of non-poultry proteins in this type of poultry product.