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歐盟對食物致敏物的新規管
歐盟對食物致敏物的新規管
曾耀源
(廠商會檢定中心)
在英國，每年因為食物致敏物(Food Allergen)而送院的個案平均有4500宗，而死亡個案則有10宗。據調查顯示，7成患有食物過敏症人士不會購買外賣食物，原因是擔心誤食致敏物或不相信該食物真的不含致敏物。
包裝食品和非包裝食品中的致敏物
為保障消費者和讓他們外出用膳時食得放心，歐盟從2014年12月13日起實施新規定 - 除要求預先包裝食品(Prepacked food)須標示14種指明的致敏物外；餐廳和外賣店還須為顧客提供關於非包裝食品(Loose food)含致敏物的資訊。
歐盟規管的14種致敏物
受到規管的致敏物包括芹菜(Celery)、含有麩質的穀類(Cereals containing gluten)、甲殼類 (Crustaceans) 、蛋(Eggs)、魚 (Fish)、奶類 (Milk)、羽扇豆 (Lupin)、軟體動物 (Molluscs)、芥末 (Mustard)、 堅果 (Nuts)、花生 (Peanuts)、芝麻 (Sesame)、大豆 (Soya)及用作防腐的二氧化硫 (Sulphur dioxide)。
(資料來源：UK Food Standards Agency, 2014)
食肆傳達含致敏物資訊的方式
彈性選擇：可在餐牌列出有關資訊，或口頭提示顧客。
香港對食物致敏物的規管
在香港，根據《食物及藥物（成分組合及標籤）規例》的規定，如預先包裝食物含有8種指明的致敏物，須在標籤配料表上標明。這八種物質是：含有麩質的穀類；甲殼類動物及甲殼類動物製品；蛋類及蛋類製品；魚類及魚類製品；花生、大豆及它們的製品；奶類及奶類製品（包括乳糖）；木本堅果及堅果製品；以及濃度達到或超過百萬分之十的亞硫酸鹽。
相比歐盟的新規定，本港現時監管食物致敏物的類別明顯較少，其適用範圍亦只限於包裝食品。
建議調整食物致敏物名單
事實上，各國或地區的食物致敏物名單不盡相同，而目前名單種類最多的國家便是歐盟。其中一個原因是不同地區人士對致敏物的反應不大相同。例如，地中海沿海地區消費者對蔬菜過敏的人數較多；澳洲地區消費者對紅肉過敏的人數較多；美國消費者對花生過敏的人數較多；中國對海產品過敏人數則較多。
因此香港在修訂致敏物名單時，應考慮本土情況和重視科學依據。除繼續規管食品法典委員會(Codex Alimentarius)建議的8大類致敏物外，當局還應進行風險評估，研究其他可能影響香港人的食物致敏物，並適時調整致敏物名單和要求食肆向顧客提供相關資訊。
