Issued by: Department of Health
The Minister of Health has published draft regulations governing edible fats and oils in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972). These draft regulations on which comment is awaited, are aimed at ensuring the purity and safety of edible fats and oils that are used for direct consumption including for catering purposes or as ingredients in the manufacture of foodstuffs.
The extended use and overheating of frying or cooking oils cause a building up of chemical impurities which may cause diarrhoea, contribute to hardening of arteries, damage the liver and kidneys and lead to cancer. Research has shown that a large proportion of cooking oils from fast-food shops, corner shops and restaurants are unacceptable for human consumption or even poisonous. Such oils are often sold or even donated to under-priviledged persons. The abuse of cooking oils can however also occur in household kitchens.
The problem is considered to be serious and widespread and can only be combated by means of a multi-disciplinary approach. Local authorities must monitor oil quality in all food establishments and enforce the regulations where necessary. The education of food handlers as well as consumers is however also essential and this is where the media can also play an important role.
Consumers must however assume responsibility for their own health and not buy or accept overused oil. They should also not purchase foods that have obviously been prepared with such oils. The University of Orange Free State has issued the following hints that consumers and commercial concerns alike should adhere to:
- Buy the best quality oil you can afford - Ensure that the frying container is cleaned before use and consists of stainless steel - Soak raw chips in water before frying - this removes excess starch and sugars which help to make the oil unfit for consumption when it is heated too high or for too long - Drain raw chips well before frying to prevent foaming which makes the oil combine with oxygen in the air and may cause unhealthy compounds to form - Filter the oil afterwards to remove food particles and sediment - Store the oil in a sealed container in a cool dark place as oxygen and light speeds the process of oil degradation - Use a thermometer to check that the oil temperature does not exceed 190(o)C since excess heating damages the oil - Discard oil when it becomes too dark, stringy and has a bitter, harsh taste and unpleasant odour - Do not add new oil to old deteriorated oil since it then deteriorates even more quickly - Oil should be drained and filtered daily and the equipment cleaned - Burnt residues in oil can be a health hazard and cause oil deterioration. these should be removed before frying.
Contact person: Lulu Sebake Tel: (012) 312 0759 Pager: 323 1020 Code 31209