Our legislation updates are moving by Nick Boley
June 24, 2015, 11:17
Filed under: Government Chemist Information

Our regular updates on legislative changes that relate to chemical measurement and the role of the Government Chemist are moving to our main website pages on GOV.UK.

These updates provide information on scientific and regulatory issues that affect the measurement community and as a result, are receiving increasing volumes of web traffic. To ensure that these updates are easily accessible, and to maximise their reach, they have been moved to GOV.UK/governmentchemist.

To ensure you continue to receive these updates, subscribe to our news alerts.

We will be continuing to post blogs providing commentary on our activities delivered under the Government Chemist programme, including publishing presentation slides, information on our training and blogs signposting you to media coverage.

Our recent updates on GOV.UK are:

CEN update: information affecting chemical measurements

Restricted substances in electrical and electronic equipment

Amendment to ecological criteria for paints and varnishes


Latest allergen research shared by Government Chemist at international workshop by Ellie Gadd
June 10, 2015, 10:52
Filed under: Allergies | Tags:

Group photo ROMER ACADEMYFood analysts and scientists from across Europe heard the latest research on food allergies undertaken by the Government Chemist during a special workshop in Austria.

Michael Walker, consultant referee analyst for the Government Chemist programme, was invited to take part in the workshop to share his expertise on recent referee cases in the UK and to hear about the various methods for analysis.

The two-day workshop was organised by Romer Labs Ltd and was held at its head office in Tulln, near Vienna, Austria, last week.  Romer Labs is a specialist food testing company that works closely with the Centre for Analytical Chemistry of the University of Vienna and manufactures ELISA kits which are used in a wide range of food analysis.  The two-day workshop was intended for professionals involved in food allergen management and included delegates from food companies in the UK, Austria, Germany, Italy and Spain. Attendees had the chance to try modern screening methods, instructed by experienced experts and the opportunity to adapt them to their own requirements.

Michael gave an introduction to food allergy and, based on research carried out under the Government Chemist Programme, discussed  the pros and cons of the principle techniques for analysis of allergens – ELISA, PCR and Liquid Chromatography Mass Spectrometry (LC-MS/MS).

Routine and confirmatory quality control approaches were discussed and delegates learned how to interpret results based on the Allergen Bureau VITAL (Voluntary Incidental Trace Allergen Labelling) system and EAACI (European Academy of Allergy & Clinical Immunology) Guideline reference doses for major allergens. Michael reviewed recent cases of cumin and paprika containing undeclared almond, and concluded with the following recommendations for future work:

  • Research on causes and ‘cures’ of food allergy will yield good useable outcomes, but need much more work on fundamental immunology.
  • Food businesses hold responsibility for dealing with allergen cross-contamination; thresholds will help but this requires a lot more dialogue with stakeholders such as patient support groups, and further research.
  • Deaths from food allergies are rare but thorough investigation of food allergy deaths, particularly in the catering sector, is required. The skills and capacity for investigations should be improved and supply chains must be rigorously examined if adulteration or contamination with the fatal allergen occurred.
  • The EU Food Information for Consumers Regulation (1169/2011) has made good progress on provision of allergen information since it came into force in December 2014 but robust enforcement on non-compliers needs to start soon.
  • Knowledge and skills gaps need to be addressed for the investigation and prosecution of potentially serious incidents of food allergen mismanagement and mislabelling.
  • A tenacious approach is required in these investigations, e.g. early realisation that samples of food and/or stomach contents should be retained and analysed.
  • Analysis urgently needs to be improved. There is a need for more reference materials, better bioinformatics, and metrological traceability is required.

Food fraud forum: listen on demand by Ellie Gadd
June 3, 2015, 13:13
Filed under: Food and Feed | Tags: ,

A panel of four leading experts, including Michael Walker (consultant referee analyst for the Government Chemist Programme) discuss food adulteration, fraud and prevention during a webinar organised by FoodQualityNews.

The Food Fraud Forum, which was broadcast live on 27 May 2015, is available to listen to on demand.   It also featured Dr John Spink, from Michigan State University, Chris Van Gundy, from Keller and Heckman LLP, and Dr Paul Brereton from the Food and Environment Research Agency (Fera).

Michael, who was a subject matter expert for Professor Chris Elliott during the Elliott review into the integrity and assurance of food supply networks, described the Elliott review process and answered questions on definitions of food fraud (misdescription of food for financial gain), and the prevention of food fraud.

The engaging discussion included questions submitted live by listeners and covered a range of topics, including the risks industry faces throughout the supply chain, from those making the ingredients to the retailer selling the final product.

Around 200 people listened in, many with questions posed in quick-fire fashion to the panellists by Joe Whitworth, a French-based journalist with FoodQualityNews who organised and moderated the forum.

The current issues around the cumin recalls (rescinded in Canada) were touched on, as well as trust and traceability in the supply chain. The panellists agreed fraud had been in the supply chain for a long time, and was here to stay, but gave practical suggestions on how to put barriers in the way to – as John Spink put it – “keep the bad guys out of your business”.