Seán Power (Kildare South, Fianna Fail)
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The recent widely reported contamination of food products with an industrial dye — Sudan Red 1 — has given rise to legitimate concerns in the minds of consumers regarding the safety of food sold in our shops and served by restaurants and other cateringoutlets.

As has been widely reported, Sudan Red 1 is a synthetically produced red dye normally used for colouring solvents, oils, waxes, petrol and shoe and floor polishes. The International Agency for Research on Cancer, which operates under the World Health Organisation, rates this dye as a "class 3" carcinogen, or cancer-causing agent. Needless to say, it has no place in the foodchain but has been illegally used to enhance the colour of chilli powder and to increase its commercial value.

I welcome the opportunity to come before the Seanad to set out to Members and the public the position regarding this particular occurrence, the action taken by the responsible authorities within the State in response, the wider EU regulatory framework and, most importantly, the implications for the health of the public.

I wish to put my remarks in context. The globalisation of the foodchain in recent years means that foodstuffs that not long ago were only available to most people as an occasional luxury or at certain times of the year are now available in a wide range of outlets at affordable prices. The potential downside is that there is increased vulnerability to contamination of a large number of food products by one rogue ingredient. In such a situation, the protection of consumers must take precedence over all other concerns. Therefore, it is vital that we have effective food safety controls in place. For member states of the European Union, almost all food controls now originate at EU rather than at national level.

Equally important is the need for food business operators to discharge their responsibilities. Recent changes to European food safety legislation have moved the responsibility for food safety from enforcement agencies to producers. For example, the food industry must ensure it only sources and uses wholesome and safe raw materials. All food businesses must also have robust traceability systems in place which record the ingredients and food products received, and their origin. In addition, systems must record what products are dispatched to which customers, the only exception being direct supply to final consumers.

However, responsibility does not rest solely with producers. Member states and the European Commission retain important responsibilities. For example, the European Commission operates a rapid alert system for food and feed. This e-mail based system connects EU member states with the Commission and with the European Food Safety Authority. The network is designed for the speedy communication of food problems originating or discovered in one member state which may pose threats to consumers in another. The Food Safety Authority of Ireland, FSAI, is our contact point for the network.

With regard to Sudan Red 1, the sharing of information through the network first alerted food control authorities across the EU to the contamination of food products with this unapproved dye. Following the detection of the dye, which occurred in May 2003, a risk analysis was conducted and this led to the introduction of new EU rules in July 2003. These rules required that chilli powder imported into the European Union had to be tested and certified free of Sudan Red 1. At the same time, all member states were required to monitor and test products on the market for the illegal dye.

As with all additives, the use of colours in foods is strictly regulated. Only those additives on an approved list may be used under restricted circumstances. As Sudan Red 1 is not on an approved list, its use in foodstuffs is banned. The developments at EU level from May to July 2003 had the effect of introducing a more rigorous monitoring system for a dye that was already banned.

The current situation originated in the UK. While investigations by the UK authorities are continuing, it appears that the batch of contaminated chilli powder at the centre of the recent food recalls, five tonnes in total, was imported into the UK in 2002, prior to the introduction of the current import arrangements. The company involved used the batch to produce Crosse and Blackwell Worcester sauce. This sauce in turn was sold to almost 200 food businesses that used it as an ingredient in about 470 food products. Contaminated food products were then distributed to at least 15 countries around the world, including Ireland, leading to the recent series of product recalls.

Recalls and withdrawals of food from the market for whatever reason can occur from time to time. However, contamination across such a wide range of products is unprecedented and has resulted in the largest food recall in Ireland to date.

I wish to outline the sequence of recent events to put on record the response of the Irish food safety authorities. The appropriate official agency, the Food Safety Authority of Ireland, was informed of the problem on 15 February. The notification came from the equivalent UK body, the Food Standards Agency. Based on the information received, the FSAI identified and contacted Irish food manufacturers and distributors on 16 February. Since then, the authority has continued to work with food business operators to identify the affected products on the market and remove them from sale. The FSAI also sought to inform consumers about the nature and extent of the problem through the media and its advice line and website.

Thereafter, the authority took further action. On 17 February, all major retailers were contacted in writing and advised to ensure the removal of affected products from sale and to inform consumers at the point of sale of the recall to enable them to identify and return affected products. In addition, manufacturers based in Ireland were reminded of the need to notify the public if any of their products were implicated. On 18 February, the FSAI issued a press release containing the full list of identified products known at that time. The list was placed on the FSAI website and was published in the press. The operation of the advice line for consumer inquiries also commenced on 18 February.

In a further response to the situation, on Monday, 20 February, an updated list of contaminated products was published on the FSAI website and was distributed to all retailers. Additional written advice issued to retailers to ensure that all operators, including small stores, were aware of the recall and had taken action to remove affected products from sale. On 21 February, further instructions were issued to retailers, wholesalers and caterers regarding the identification and removal of affected products from premises.

In setting out the above sequence of events, I have gone into considerable detail but it is important to provide this level of factual information to reassure Senators and the wider public that effective and timely action was taken by the relevant authorities in response to a rapidly changing situation.

The practical outcome of this series of actions was that, in all, approximately 60 products have been recalled from the Irish market. These include ready-made meals such as shepherd's pie, pasta bake, chicken wings, sausage casserole, pizza and chilli con carne. Some of the country's biggest domestic and multinational food businesses are involved. The food industry co-operated well with the FSAI in identifying and removing affected products from sale, as the public is entitled to expect.

The key concern for my Department is the potential risk to consumers' health. The scientific evidence shows clearly that Sudan Red 1 is a carcinogen. While exposure to a carcinogen increases the risk of cancer, it does not automatically mean that an exposed person will develop cancer. By way of a parallel, we all know that smoking causes cancer but smoking one cigarette will not cause cancer. The issue of concern is exposure to a carcinogen over a period of time, while the level of exposure is also a factor. Nevertheless, consumers are entitled to demand that they are not exposed to such substances and the aim must be to ensure they are not. It is not possible to quantify precisely the risk posed by Sudan Red 1. The FSAI advises that at the levels found in the affected food products, the risk of anyone developing cancer specifically because of its presence is small or very small.

There is also an issue in regard to the continuing monitoring for Sudan Red 1. Since 2003, when the new EU rules on the importation of chilli powders were introduced, member states have increased routine testing of products that might contain Sudan Red 1. This monitoring has been conducted in Ireland by the FSAI and by the official agencies which operate our national food surveillance programme. The surveillance programme was already in place but was adapted to check for the presence of Sudan Red 1 in response to the EU measure. During 2004, a total of 166 products were collected by environmental health officers and sent for laboratory testing. Of the 166 samples, four tested positive for Sudan 1 — three curry sauces and one sample of curry beans. The contaminated products were removed from the market and destroyed and the surveillance programme continues.

In such circumstances it is entirely understandable that consumers are worried about potential health implications and steps were taken to provide this information. The Food Safety Authority of Ireland's helpline took 650 calls in one day, as much as it normally takes in a month. Similarly, the FSAI website was in big demand — receiving 22,000 hits in one day compared with normal levels of about 400. FSAI staff took part in 54 radio interviews and answered numerous other press queries. This effort was designed to ensure that the public received timely and factual information in response to their very genuine concerns.

Situations such as these require careful judgment. If the authorities act too slowly while awaiting full information, they will be accused of complacency but if they act too hastily, without adequate knowledge, they are open to the accusation of scaremongering. When the FSAI was established it was given a clear remit to put the interest of consumers first. I am satisfied that the FSAI acted rapidly and responsibly in the interests of consumers by providing full information and by working with other agencies and the food industry to ensure that affected products were speedily removed from the market.

Finally, I must turn to the food sector itself, which has the primary responsibility for food safety. Just as not every workplace can have an industrial inspector on site all the time, every food outlet cannot have an inspector on the premises all the time. No matter how vigilant the food control authorities are, the reality is that only the industry can make food safe.

The systems in place take account of this fact. EU Regulation 178 of 2002 requires food business operators to withdraw from the market food which poses a threat to consumers. Operators are obliged to go further and inform the authorities and, where necessary, consumers of such recalls. While in the past responsible operators may have done so voluntarily, all food business operators are now legally obliged to provide this information. Furthermore, as I mentioned, all food business operators are also obliged to have traceability systems in place. Such systems are essential for dealing with situations such as the one in which we have found ourselves. The FSAI has published guidelines on traceability and recall. I recommend that all food business operators read and adopt them if they are to maintain the confidence of consumers who are growing rightfully more demanding and discerning.

Again, I am grateful for this opportunity to address the Seanad on this important issue.

Noel Coonan (Fine Gael)
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I thank the Minister of State for coming to the House because it is important that he put on record his response to the public's concern about this scare. The Sudan Red 1 scare has reminded the public that it cannot be fully confident that the food it eats possesses no health risk. Unfortunately, food scares are becoming increasingly the norm as larger retailers cut even more corners in order to increase their profits.

Sudan Red 1 is an industrial dye and therefore should not be added to food. The dye is banned in Ireland and across the EU because, as the Minister of State says, it can contribute to an increased risk of cancer. The Minister of State said that all dried, crushed or ground chilli coming into EU member states must be accompanied by a certificate showing that it has been tested and found to be free of Sudan Red 1. Any consignment that does not have this certificate is detained for sampling and analysis. All consignments found to contain Sudan Red 1 must be destroyed. This is the alleged inspection process, however, in light of this recent scare, it is clear that there are questions to be answered by both the UK authorities and UK retailers as to how this batch of Sudan Red 1 managed to make its way into the foodchain.

Other food scares over the years like dioxin in chicken, hormones in beef and foot and mouth disease are all recent food safety breaches which tend to undermine public confidence in the safety of food. This spate of food scares has made food health and safety a major issue and a concern for Irish consumers. More people are suffering from food allergies than before, which are caused by the artificial chemicals and preservatives in the foods eaten on a daily basis. People are also becoming increasingly sensitive to food and individual food ingredients. It is estimated that 2% of adults and 10% of children are affected by food allergies, with as much as 20% of the population reporting food intolerance. Correct food labelling is therefore vital. If food labels do not list all the ingredients and additives, allergy sufferers may have no way of knowing whether the food is safe.

Better labelling and inspections are crucial to many aspects of food safety. Our current system needs a dramatic overhaul. Existing food labelling is confusing, is too diverse and difficult for most people to understand. If one buys a processed item of chicken in any of the major supermarkets and shops, it will claim to be 100% chicken. If one looks at the list of ingredients on the back of the item, the ingredients will consist of 49% chicken, with the remainder being made up of additives, salt and chemicals. People want to know what is in their food, where it is coming from and whether it is healthy.

There are serious problems relating to the current country of origin labelling system. Current measures for the treatment, labelling and distribution of third-country beef coming into the EU are inadequate. Many firms are still reprocessing beef and other meats from Third World countries and selling them on as Irish goods in the Irish market. This practice continues to be a serious problem, particularly regarding meat sold by the catering industry.

According to EU beef labelling regulations, imported beef from non-EU countries can still be sold if it is labelled as non-EU beef even if it does not meet all the requirements set out and has only an indication of where slaughtering took place. An EU Food and Veterinary Office report on Brazilian beef, carried out in May 2004, expressed concerns about issues like animal traceability, vaccinations, animal movement systems and slaughterhouse hygiene. It is disturbing that the FVO found that significant food issues still persist.

If third-country meat is slaughtered or processed in some manner, for example, pork sausages or the addition of breadcrumbs, the processor can label this product as Irish. This does not represent the true origins of the meat. Irish farmers produce a quality product that is traceable from farm to fork and it is recognised that they adhere to extremely high standards. They should benefit from measures that label their meat as 100% born, bred and slaughtered in Ireland. This will have the twofold advantage of protecting Irish farmers and Irish consumers. Consumer research on labelling commissioned by the Department of Agriculture and Food and published in December 2003 revealed that almost 70% of respondents wanted specific country of origin labelling. Irish consumers have the right to know whether beef labelled as Irish is actually beef that was born, bred, slaughtered and processed in Ireland. If it is not, they have the right to know before they make the decision to buy it.

We still have problems with food safety. In 2004, the Food Safety Authority of Ireland served 60 enforcement orders against food businesses that failed to meet its minimum food safety standards. It expressed the view that many businesses continue to fail to comply with food safety requirements and that much more work needs to be done in this area. Recently, a food product that contained traces of bone came into Ireland from Germany via Rotterdam. A disaster was narrowly avoided. The product slipped past the inspectors at the Department of Agriculture and Food, despite assurances and eventually had to be recalled to store.

Samples of feed material taken at two import stores recently were determined to contain traces of bone. The material in question was sugar beet pulp imported from Germany via Rotterdam on two separate shipments between 18 and 22 October 2004. It is worrying that this contaminated feedstuff got as far as it did before the Department's alarm bells sounded. The Department of Agriculture and Food has never fully explained how this feedstuff got past its inspection regime but we cannot allow such lapses to recur. We need an urgent modernisation of our food control laboratory services.

A report entitled The Strategic Development Review of the Health Board Food Control Laboratories, published in 2004, called for a greater unification within the State's food laboratory service. It recommended a move from the fragmented activity of the current system to the establishment of a single service called the food safety laboratory service. State food laboratories would continue to be managed locally but the operational control and direction of service would be under the remit of a senior scientific laboratory co-ordinator in the Health Service Executive. These recommendations have not yet been acted upon but must be if we are to ensure that top quality food safety products are in place.

Having safe food to eat is one thing but the food's quality is another. There are concerns about the effects of food, particularly the levels of obesity in children, arising from the problem that we have become a convenience society and that people tend to use convenience foods most of all. There must be regulation of this area. For example, I used a drive through take-away to buy a chicken burger but when I ate it, I discovered it was bad. There is no one to speak with at such places in these circumstances. A customer may have to deal with a foreigner who does not understand what is being said or the reason for the customer returning. As it turned out in this case, food that had passed its sell by date was still being served to the public. This should not be allowed to happen. There must be greater regulation and inspection of these chains.

Despite accounting for more than 50% of Irish exports, only 4% of the Government's overall research and development expenditure is on food and drink. It is an area that the Government must invest in to satisfy the consumer. All over the world consumers have grown more health conscious. There is a growing number at the top end of the market who wish to eat food that is good for them, such as organically grown meat and vegetables, and that is not tainted with GM, foot and mouth disease, SARS or antibiotics. These consumers want food that is ethically produced and not battery farmed as many chickens are. They want something that is in line with the fair trade scheme for coffee.

Ireland, with its green image and low population density, is ideally placed on the edge of the richest market in the world to capitalise on this opportunity. If there is a scare elsewhere it is an opportunity to be taken advantage of by Irish farmers and producers because theirs is the best food in the world.

Camillus Glynn (Fianna Fail)
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It is a well known saying that we are what we eat and it is important consequently that we know what we are eating. The recent scare pertaining to Sudan Red 1 dye in food is particularly worrying given its status as a carcinogen. One can describe the production activities of using artificial colourants, fertilisers and so forth as greed. The producer wants to make more money faster. Angel dust fed to livestock is an example but only a small number of farming entities have been known to indulge in this practice, thankfully. As a strong supporter of the farming community I congratulate the IFA and other farming organisations for the policing of their industry. The overuse of artificial fertiliser is not good because we are what we eat. The overuse of artificial fertiliser in vegetables is reflected in the completed product. Organically produced food is a much better source of healthy food than its artificially produced counterpart.

Reference was made to meat relabelling. Meat products are supposed to be labelled to identify their country of origin but this must be taken further. To ensure that the products can be sourced and that they are locally produced, vegetables and meat, be it beef, mutton, pork or so forth, should display the name of the farmer or butcher from whom they were purchased. This is not too much to ask. It will not be long before someone whose name is incorrectly used in a poor product will take steps to set things right.

Eating is essential for human existence. Much has been said about the introduction of the smoking ban and the implications for health of environmental tobacco smoke. It is imperative that the substances we ingest are of the highest possible quality. It is true to say that ours is a primarily agricultural economy, even though the number of farming units is in decline for many unfortunate reasons. Senator Coonan is correct in that we are on the periphery of the biggest market in the world and we should make the optimum use of our attributes.

Change in consumer demands have pushed the drive for improvement in food safety. Living standards are increasing and people travel and experience both good and bad standards in food hygiene. Education standards have risen and consumers are more aware of their rights and the standards expected of food premises. The seasonal nature of employment in the food industry adds significantly to the costs of employee-food handling training. All workers in the food industry must be trained to a level commensurate with their duties. Managers and trainers must first gain the experience themselves if they are to train employees.

Training is available from the former health boards and now from the Health Service Executive through environmental health officers and health inspectors. Local employment training schemes owe much to the flexible nature of course management through private consultant trainers. Food safety management systems based on the hazard analysis and critical control point must be implemented on all food premises. The design and implementation of this approach in the food business is costly and takes much time, but it is worth doing if it makes the preparation of food and the finished product safe. Environmental health officers should make unscheduled inspections of all food producing premises to ensure optimum standards are observed.

Hazard analysis and critical control point is a proactive process control system by which food quality is ensured. This system is now mandatory in the food and catering industry in Ireland under Article 15 of the European Union's hygiene and foodstuffs regulations. The HACCP involves a number of components — hazard analysis, identifying critical control points, establishing critical limits for them, monitoring critical control points requirements and using the data acquired to control processes effectively by taking corrective action, by appropriate record keeping and by verification.

The HACCP process revolves around the identification and documentation of potential hazards. The range of hazards includes safety hazards such as toxins, contamination, foreign bodies, decomposition, microbiology and non-safety hazards such as product quality and product substitution. The next step is to identify critical control points in the production process and establish critical limits to them. CCPs are those where the failure of the process would cause or contribute to the occurrence of a hazard. Critical limits are then established for each CCP and these limits are determined by Government regulations. Where a CCP is not relevant, the standard operating procedure is required.

We all remember what happened in Scotland some years ago with the cook-chill system. That system has been adopted by a number of health boards and everything is fine as long as the process is followed and food is stored at and reheated to the appropriate temperatures. If that is not done, listeria can result.

It is often forgotten that our water supply is a vital link in the food system. When we speak of food we think of bread and butter but water is also important. The indiscriminate spreading of slurry at inappropriate times is a danger. Fair play to the IFA and the farming organisations that have taken the trouble to police their members but there are rogues, the exceptions to the rule. In Lough Owel in Mullingar, the main water supply for north Westmeath, there was an instance of cryptosporidium leading to "boil water" notices being sent out to the town and surrounding areas. This is a spring lake and a vital food source that we must protect.

The standard operating procedure should be that all food purchasing should be from companies registered with the local health board, the county council veterinary department or other relevant authority.

The standard for transport should be that high risk food should be refrigerated at a temperature of not more than 5° Celsius, ideally 3° Celsius, or -18° in the case of frozen foods. The transport container must be clean, weather proof and have good air flow. Delivery is also critical. Critical limits should be that the food should be at a temperature of not more than 5° Celsius, ideally 3° Celsius, and refrigerated without delay.

Storage is vital. Food should be refrigerated at a temperature of not more than 5° Celsius, ideally 3° Celsius, and all doors should be kept closed. Segregation of food must take place to avoid cross-contamination.

Preparation is imperative and high standards of hygiene must be observed in the preparation of food. The critical limit for cooking should be that all food reaches a core temperature of 75° Celsius for a minimum of two minutes. If food is being kept hot for carvery or banqueting, where the food shall not be served immediately after cooking, it must be kept hot. The critical limit for hot holding should be that food that has reached a core temperature of 75° Celsius for a minimum of two minutes should be held at a minimum of 63° Celsius while it is waiting to be served.

Cooling is an important process. Critical limits should be that cooked food shall be cooled as quickly as possible and refrigerated within 90 minutes of cooking and that food should reach a core temperature of not less than 10° Celsius within a further 60 minutes of being placed in the refrigerator.

Reheating is also important. The critical limit should be food that has reached 74° Celsius and has been effectively cooled after this cooking must reach a temperature of at least 70° Celsius on reheating. If that is not done there is a real danger of listeria breaking out.

We are a small country with great potential. The high standards that obtain in most situations must be maintained and observed and we should interfere to the extent of reporting situations where food production outlets do not maintain appropriate standards. We should alert the authorities where such low standards exist.

Michael McCarthy (Labour)
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I welcome this debate. It is taking place as a result of recent reports of the contamination of food products with the industrial dye Sudan Red 1. Most of us had never heard of it until it made the news.

This opened up an important debate on food safety on this country and our attitudes thereto. This country has relied on the food industry in recent years. We have built a good reputation internationally as a country for fine food and drink. Kinsale is the gourmet capital of Ireland and is well connected with Keith Floyd, the celebrity chef. The food industry here has earned a reputation which we are proud to show off to tourists and avail of ourselves as consumers. It is an important part of the economy and we are therefore concerned about contamination of food products.

The agrifood industry faces many challenges. The international market is competitive and we are competing with much larger countries. Our exports must be of a high standard to ensure good output. We have to ensure there are high standards of food safety not only within the foodchain but within the production systems. This goes beyond the farm gate to the heart of the processing plants. We have all heard criticisms, as we did in the context of the National Tourism Development Authority Bill, concerning the scrutiny of premises which claim to be of an acceptable standard as food outlets. Exacting standards are applied to these outlets for obvious reasons. It is not unfair to expect those standards when dealing with an issue that is so important to our health, our environmental health and the economy. Any measures in place for the purpose of ensuring the prescribed standards are met in the area of hygiene are necessary.

As a race, our minds are concentrated on what we eat and it has become a huge focus for health campaigns, health promotions, health awareness, healthy eating and healthy living. For many years we had not taken the healthy option and, probably, looked on food as something to be devoured, rather than taking into account its serious consequences. Many foods contain a high fat content which is injurious to health. Therefore, it is important from a health aspect that we are aware of what we are eating. As consumers we need to be assured of the origin of the food and that the standards required of the food industry are adhered to. That is important in terms of public confidence and human health.

In the context of the smoking ban, the most important factor in terms of public confidence was the repeated lectures on health issues. As a nation we had become careless not only in terms of what we eat but how we abuse our bodies. There could be no argument in that regard as it was common sense. However, we had been unaware of these issues. The same logic must be applied in regard to what we eat. We have to be aware that the food industry is the single most important industry in Ireland. Its output value of €16 billion is huge by any yardstick.

Important components in ensuring a high standard of food safety include registration, identification, labelling, animal health, animal welfare, veterinary hygiene, processing plants, imports, exports and laboratories, much of which has come about by virtue of our membership of the European Union. Although food legislation goes back much further, one of the many benefits of EU membership has been the way in which we govern and regulate locally and deal with EU directives, not least in this area from where most, if not all, food legislation emanates.

Our extensive grass-based production system underpins a fine food industry. We have to be cognisant well into the future that as a country that depends so much on the food industry in terms of providing jobs and generating revenue, we are equally concerned about the industry's reputation not only at home but abroad.

As a nation we will celebrate the birth of our patron saint in approximately ten days' time. This has already been publicised given that we are sending many of our Ministers abroad. It is part of our culture abroad and it is what defines us as being Irish. We have to be aware that any aspersions that could be cast on the standards applied to food production and exports may have serious knock-on effects not only at home but abroad.

I congratulate the Minister of State, Deputy Seán Power, on his appointment and wish him well in the future.

Terry Leyden (Fianna Fail)
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I welcome the Minister of State to the House and thank the Leader, Senator O'Rourke, who agreed to my request last week to have this debate today.

Michael McCarthy (Labour)
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On a point of order. Senator Coonan asked for this debate also.

Paddy Burke (Fine Gael)
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Senator Leyden without interruption, please.

Terry Leyden (Fianna Fail)
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The Leader responded to both our requests for this debate.

Michael McCarthy (Labour)
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Hear, hear.

Terry Leyden (Fianna Fail)
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While out on the canvass in Kildare and Meath and trying to get some sustenance, one product came to my attention. I will not name the company involved as that would be unfair. The information on the container of the chips states that they are——

Noel Coonan (Fine Gael)
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Probably a honky-dory like the Senator.

Terry Leyden (Fianna Fail)
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——suitable for vegetarians, that they contain no egg, egg derivatives, or dairy products, that they are GM free and free from artificial flavourings, and have 20% lower fat — a very attractive proposition.

Noel Coonan (Fine Gael)
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It sounds like a potato.

Terry Leyden (Fianna Fail)
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If one reads on, it contains potatoes, vegetable oil, seasoning containing salt, sugar,——

Noel Coonan (Fine Gael)
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The Senator is making us hungry.

Terry Leyden (Fianna Fail)
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——yeast extract, flavourings, flavouring enhancer E621, acidity regulator E262, rusk, citric acid E330, colours E160 and E100, and sweetener E954. That product, which contains many artificial flavourings, is consumed mostly by children. I am not casting any aspersions on the quality of that product. All I am saying is that given the number of products being brought into the market it is vital that the Minister of State at the Department of Health and Children can ensure a safe foodchain.

The Food Safety Authority of Ireland was notified on 18 February 2005 of various recalls affecting a large number of products contaminated with Sudan Red 1. Sudan Red 1, an industrial dye, has been banned as a food colorant throughout Europe since 2003 due to its cancer causing properties. The British authorities were notified of a potential problem by supplier Premier Foods on 7 February 2005.

Noel Coonan (Fine Gael)
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Did the Senator sample it?

Terry Leyden (Fianna Fail)
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Why did the Food Safety Authority of Ireland only notify the public on 18 February? That delay is unacceptable. Just when one thought it was safe to step into the supermarket, more than 400 offending products were flying off the shelves in what the press dubbed, "the biggest food scare since BSE."

Worried shoppers fear they and their families have been eating foodstuffs contaminated with an industrial dye, which is officially listed as a cancer risk and is normally used for colouring solvents, oils, waxes, petrol and shoe and floor polishes. Can one imagine anyone putting such a product into a food product? It is criminal.

My main concern is that we were consuming these goods for years without anybody notifying us. How did our extensive food safety control system take so long to kick into gear? Those are questions to which the Minister of State should obtain answers.

Our increasingly varied 21st century diet has left us exposed and vulnerable to food-borne health risks. Fortunately Sudan Red 1 is not immediately life threatening. Even so, this crisis highlights many of the vulnerabilities and unsustainable aspects of our global food system.

Another disguised blessing is that scandals like these are good at raising public awareness about these issues. I would never have read the contents of that product were it not for this scare. Every person who purchases food should look at the label to see what it contains. When such scandals occur, they are one of the few times when many of the invisible, taken-for-granted, aspects of our food system are made more transparent, albeit often well after the event. Many complacent consumers, that includes most of us, did not really think about what went into the prepared foods they were eating.

Even the favourite cuisine of "Coronation Street", Betty's hotpot, has been found to contain the banned cancer-causing dye, Sudan Red 1. This dish has been used and promoted on"Coronation Street" for years. Who would imagine that the incorruptible Betty has been poisoning her customers for the past 40 years? It has now been withdrawn from the programme. The drink which is supposed to cure a hangover, Bloody Mary, has been contaminated for years with this product. Instead of being a hangover cure, it became a poison. A person could be poisoned with alcohol and then poisoned by the cure.

This latest crisis is the thunder signalling a much larger storm on the near horizon unless some significant corrections are made within the global food system. It has highlighted the need for more vigilance in the case of the ingredients contained in the preservation of foodstuffs. Many systems are used to preserve food and extend its shelf life.

Young people are consuming products which are not in their best interests. I suggest there is a good case to be made for the provision of meals in schools. Some schools provide quality breakfasts for their students. In Northern Ireland and the UK, provision of a full lunch is included in the school system. This country is now in the financial position to provide good quality meals, either breakfast or lunch, for students rather than have them eating products which may not be in the best interest of their health.

Noel Coonan (Fine Gael)
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The Government is not able to provide classrooms, let alone food.

Terry Leyden (Fianna Fail)
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When I was at school many years ago, a small lunch system was in place in schools even though the economy was not very strong. It consisted of bread, marmalade and cocoa but at least young people who may not have had the financial means to have a full meal were given something to sustain them.

The delay in warning the public should be investigated. I hope the product has been removed from the shelves of supermarkets throughout the country. I am concerned about GM products and the methods used for the preservation of imported fruit. This may look very well but the method of preservation can sometimes be questionable. Health officers should be more active in respect of the food sold in fast food outlets.

I thank the Minister of State and his officials for coming to the House to put forward the Government's case. It is in the national interest that his Department actively pursues all such issues concerning the quality of food products.

Paul Bradford (Fine Gael)
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I apologise for not being present for the Minister of State's contribution but I have read with interest his considered contribution. While we are winning the debate on food safety, we are probably losing the debate on food quality. It is important to differentiate between food safety and food quality. Many national and EU regulations govern the safety of food. Ireland is a food-producing and exporting nation and therefore the question of food quality must be considered. Obesity levels among Europeans, particularly the young, has been the subject of debate. The problem is also evident in Ireland. This debate must be taken to a higher level and the problem must be responded to. The quality of the food being produced should be at the core of the response to the question of the Irish and European diet.

The Minister of State represents a rural constituency and will be aware of the debate about the future of agriculture. European Union policies are changing dramatically and the future of farming is in question. If Irish agriculture is to have a future, there needs to be an emphasis on the quality of food being produced on Irish farms. The traditional small Irish family farm can play a significant role in the improvement of the quality of food which is served not only in Irish but also in European restaurants. The issues of the future of Irish farming and the maintenance of small family farms should be grouped with the issue of improving the quality of Irish food.

From any scientific perspective, there is more than sufficient regulation of food safety. Food safety legislation passed some years ago gave strong powers to the then health boards, now the Health Service Executive, which resulted in more monitoring of food outlets, restaurants, takeaways and food production units.

Many people are of the opinion that the regulations and food safety guidelines which are in place and which stem from European legislation and regulation are being enforced more strictly here than in some member states. I refer in particular to the French and the Italians. Any visitor to those countries will report that there appears to be a different standard governing the presentation and sale of food in local country markets and small shops. Ireland has responded in full and perhaps almost to an over-regulated degree. All the European directives have been complied with.

The debate should now move on to the question of food quality. If Ireland ensures that its farming community produces food of the highest quality, we can be sure that the food in question is safe. If modern methods of food production are implemented and there is investment in alternative agriculture, the maintenance of small farms and the production of significantly greater amounts of organic food, we will be doing more than our fair share for food safety and food quality.

I ask the Minister of State to consider these points. He has responsibility for food safety but an important factor must be food quality and food production and the maintenance of the family farm. Ireland can build up a niche market. I ask the Minister of State to engage in dialogue with the Department of Agriculture and Food to bring forward proposals in that regard.

Martin Mansergh (Fianna Fail)
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I welcome the Minister of State and his official. Food safety is important from the points of view of the health of individuals, agriculture and the food industry. In the past ten to 15 years, food scares in Ireland and among our EU partners have had an adverse impact on certain categories of food. In using the word "scare" I do not necessarily mean the cases in question have been without foundation. It is in the interests of the health of citizens and our agricultural industry that we take food safety seriously. The regulatory framework here and in Europe has been beefed up, albeit to an insufficient extent. In this context, I pay tribute to the work of former Commissioner, Mr. David Byrne, one of whose main areas of responsibility was food safety.

While the various aspects of the Sudan Red 1 case have been sufficiently discussed, prompt action was taken as it must be. This the best way of quickly restoring confidence because if regulators or industry are slow to act, it can have a devastating impact.

Senators raised dietary issues. Although our diet was much more basic in the past, it came much more directly from farm and garden. Nowadays, a great deal of food comes in highly processed form and some products may be much healthier than others. There is a paradox in this. While I am on the issue of packaging and processing, I pay tribute to Bord Bia and its work abroad in selling Irish produce. The basic healthiness of production here and its green characteristics are major selling points, particularly when compared with some forms of intensive food production, which does not have these merits.

Many of us are concerned that due to a variety of changes in lifestyle the dietary habits of the younger generation may be less healthy than those of our generation. It will be interesting to observe whether life expectancy will continue to increase or whether today's younger generation finds instead that various factors, including what they eat, the amount they drink and obesity, create many health problems for them in middle age.

We still have much to do in terms of consumer knowledge and confidence. One must be an expert to make sense of various ingredients and small print on the back of packages and some guidance is necessary in this respect. It would be welcome if some vigorous consumer magazines were to operate in the Irish marketplace. The food sector deserves one of its own, perhaps on the lines of Which?, in which the pros and cons of competing products and their contents could be assessed in an objective rather than sensational manner.

South Tipperary is the centre of organic food in Ireland. Organic farming is a niche market which does not provide all the answers. Some of the restrictions in place in the areas of preventive animal medicine, spraying and so forth make it difficult for most organic farmers to operate commercially. For this reason, I do not share the view that if all farmers were to switch to organic agriculture, it would solve most of our problems, although I accept it has a role to play in a niche market.

Food safety is an important area which requires further work and attention. The Food Safety Authority of Ireland can take urgent action when required, such as in the Sudan Red 1 case, but we must also address the less urgent issue of guiding consumer choice in an informed way and giving consumers the information they need.

It is a serious anomaly that a wide variety of standards and restrictions are imposed on food production in Ireland and the European Union, yet no requirements on providing place of origin and so forth attach to imports from countries such as Brazil. The import regime can run a coach and four through the tight system of regulation in force in the EU. I do not accept that those who wish to supply the European Union market should not be subject to the same standards and restrictions as European producers. This issue must be tackled at European level.

Seán Power (Kildare South, Fianna Fail)
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I thank Senators for their constructive contributions on the discussion. We all need a little food every day and some of us probably have a little too much of it. Everyone has an interest in food safety and it was interesting to note the different angles from which Senators approached the debate and the variety of issues they addressed.

The importance of the food industry to the economy has been stressed by a number of speakers with whose analysis I fully agree. Due to time pressure I am not in a position to address individually obesity, food labelling, the use of additives and other issues raised by Senators but I undertake to respond to those who raised them in the coming days.

I am satisfied that the relevant statutory agency with responsibility for food safety control, the Food Safety Authority of Ireland, acted rapidly and responsibly in the interests of consumers by providing full information and by working with other agencies in the food industry to ensure affected products were speedily removed from the market. There is, however, a need for vigilance with no room for complacency. I will be asking the Food Safety Authority of Ireland to conduct a review of how the Sudan Red 1 issue was handled to see what lessons can be learned. Such an exercise is important and, if necessary, changes can be put in place for the future.

Responsibility for food safety is shared across several Departments and agencies. The Department of Agriculture and Food is responsible for policy matters regarding food of animal origin, including meat labelling. The Department of Communications, Marine and Natural Resources is responsible for policy aspects of fishing and aquaculture. The Department of Health and Children has responsibility for food safety in retail and catering establishments and in plants manufacturing foods of non-animal origin.

In January 1999, the Food Safety Authority of Ireland was established as a statutory independent and science-based body, operating under the aegis of the Department of Health and Children. Its principal function is to take all reasonable steps to ensure food produced, distributed or marketed in the State meets the highest standards of food safety. It also ensures such food complies with food legislation and, where appropriate, with recognised codes of good practice. The authority carries out its enforcement functions through service contracts with official agencies. These contracts outline an agreed level in standard of food safety activity that agencies perform as agents of the authority. The authority has service contracts with county and city councils, the Health Service Executive, the Departments of Agriculture and Food, and Communications, Marine and Natural Resources, the Office of the Director of Consumer Affairs and the Marine Institute. In addition, the authority has memoranda of understanding in place with the Radiological Protection Institute of Ireland and the Customs and Excise.

The structures in place have delivered a high level of consumer protection for the safety of food produced and marketed in the State. The timely and comprehensive response to the Sudan Red 1 problem showed the soundness of the systems. In this case, the origin of the problem was an affected consignment entering the EU, through the UK, in 2002, before the current EU controls were put in place in July 2003. The problem, therefore, predated the current controls and arose outside this jurisdiction. The food industry, at all levels, is highly regulated. The hazard analysis critical control point system is firmly embedded and the effectiveness of our food safety control measures are kept under ongoing review.

Paddy Burke (Fine Gael)
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When is it proposed to sit again?

Martin Mansergh (Fianna Fail)
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Next Tuesday at 2.30 p.m.