Warning on unsafe bread

Star: PENANG: Popular brands of bread have been found to contain a preservative called propionic acid in amounts of up to five times more than the permitted limit.
Consumers Association of Penang (CAP) president S. M. Mohamed Idris said out of the 50 samples gathered from a variety of breads bought here and in Kuala Lumpur, 46 were found to contain excessive amounts of the preservative.
“Under the Food Regulations 1985, bread is only allowed to contain propionic acid in amounts that must not exceed more than 2,000mg per kilogram.
“Burger buns from two popular international fast food chains have also been found to contain 1.5 and 3.6 times above the permitted limit,” he told a press conference yesterday.
Idris said studies had shown that propionates were linked with migraine.
“A 2002 Australian study found that calcium propionate was capable of causing aberrant behaviour in children.
“It is shocking that millions of Malaysians are consuming breads with such high levels of preservatives. They should refrain from eating bread until it is proven safe by the Health Ministry.
“The results of our findings will be submitted to the ministry over the next few days. The ministry should test all the breads in the market and ensure that those with excessive amounts of preservatives are withdrawn,” he said.
When contacted, Health Ministry parliamentary secretary Datuk Lee Kah Choon said he would instruct his officers to conduct tests on breads following CAP’s recent findings.
“The ministry will not hesitate to haul up the bread makers who used excessive chemicals in their products. Such irresponsibility will not be tolerated as it involves the people’s health,” he added.
Propionic acid prevents the growth of mould and some bacteria and is usually used in cheese, breads and other baked goods to keep them fresh.