Abstract

In this chapter food safety control in relation to quinoa (Chenopodium quinoa Willd) as food and food ingredient was discussed and evaluated through a critical examination of the current statutory provisions at United Kingdom (UK) and European Union (EU) Levels. The risk if any, posed by quinoa seeds from production to consumption were identified and suggestions for compliance were made. Quinoa though novel in the UK and marketed loosely as superfood apparently does not warrant any specific (vertical) food safety control requirements and thus is not restricted by the Novel Food Regulation (EC) No. 258/97. This assertion is supported through the composition; the constituents are non-toxic, consumption of quinoa in South America dates to back to several centuries and there is no reported adverse food safety incident. However quinoa, like all foods must meet food safety requirements as stated in the Food Safety Act 1990 as amended and Regulation (EC) 178 /2002 on general food law.

Highlights

  • Quinoa (Chenopodium quinoa Willd) is an annual crop that originates from the Andes, South America, covering Argentina, Bolivia, Chile, Colombia, Ecuador, Peru and Venezuela and with Peru and Bolivia having the most germplasm accession

  • Quinoa is among the crop selected for food security consideration by the Food and Agriculture Organisation (FAO) [3] as the protein quality of the seed is deemed to be better than those of cereals

  • Saponin is a toxic glycoside with bitter taste; the presence of such toxicant in foods may render the food injurious to health and breach the legal provision with consequent penalties. This is only speculative because in the United Kingdom (UK) and European Union (EU), there is no legislative control for saponin, no maximum residue level is recommended

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Summary

Introduction

Quinoa (Chenopodium quinoa Willd) is an annual crop that originates from the Andes, South America, covering Argentina, Bolivia, Chile, Colombia, Ecuador, Peru and Venezuela and with Peru and Bolivia having the most germplasm accession. Quinoa grain has been used as food over several centuries; the grain is consumed as a staple and is widely used as an ingredient in the production of ‘chicha’ beer [8], breakfast foods and soups [9] It may be used as an alternative to rice, beans, wheat and lentils. Quinoa seems to present a real alternative to conventional cereals such as wheat, oat, maize and rice as well as traditional foods such as couscous and pasta It is readily adapted as a food ingredient in the United States and Europe [10]. It was not possible to use mean values as the supermarket did not stock a range of quinoa grain

EU food safety control and requirements
EU food standards and labelling requirements
Mandatory information
Composition Recommendaof quinoa tion for a claim low energy
EU contaminants and residues in foods requirements
Findings
Conclusion
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