Deputy Health Minister Datuk Seri Dr Hilmi Yahaya said a safety study conducted by an international evaluation body found in the processing of food, almost all benzoyl peroxide will turn into benzoic acid which is a type of permissible preservative in various food under the Food Regulations 1985.
“Permissible food additives included benzoyl peroxide has been studied and verified safe for use in food in certain quantity by the Joint Food and Agriculture Organisation of the United Nations (FAO) and World Health Organisation (WHO), Expert Committee on Food Additives (JECFA),” he said.
He was replying to a question by Senator Datuk Muhammad Olian Abdullah who wanted to know the effects of using benzoyl peroxide to health and the monitoring methods for using the substance in wheat flour.
Dr Hilmi said the permissible level of benzoyl peroxide in wheat flour is not exceeding 60 milligrammes.
“Wheat flour has carotenoid pigment in its original form and it gives a yellowish colour to flour.
“Benzoyl peroxide is added to oxidise the natural carotenoid in flour to give it a white colour and regulation 42 (2) allows the use of benzoyl peroxide as a food additive,” he said.
Dr Hilmi however said the ministry was prepared to study the use of benzoyl peroxide if latest scientific evidence from international bodies suggests the use of benzoyl peroxide in wheat flour is harmful.
He said currently there are seven wheat flour mills in the country and the ministry is conducting periodic monitoring by examining wheat samples.
— BERNAMA
