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The FSA is making local authorities (LAs) aware, that we have been notified by a small number of UK businesses that they have detected peanut and / or peanut protein in garlic powder imported from China. We are working closely with Food Standards Scotland (FSS) on this incident.

Based on levels notified to the FSA so far, case-by-case risks assessments have been undertaken to inform FSA risk management advice (RMA). From these assessments, there is no evidence of a serious food safety concern.

No illness has been reported in connection with this incident.

Further information HERE (FSA Link access required)

FSA  current advice to FBOs is:

• Food businesses who use garlic powder in their manufacturing, should complete a traceability exercise to determine if they have been supplied by affected batches.
• Where affected batches have been used, a product specific risk assessment should be completed to determine the risk and if sufficient food safety controls are in place.
• Where the FBO has determined sufficient controls are not in place and food safety action is required, the FSA advises food safety action is undertaken, based on the level of food safety concern.
• Due to the increasing number of incidents being notified to the FSA and the increasing products affected, an internal meeting is scheduled 9am on 13 February 2025, to discuss and agree, whether the FSA can continue to provide case by case RMA to LAs. If it proves that this is not possible for the FSA, we will ask FBOs conduct their own Risk Assessments to determine if food is safe and consult their local authorities as necessary.
• The FSA may provide advice to support this, similar to previous incidents of this nature.
• Investigations by the FBO’s and LAs should continue.
• An FSA’s Risk Assessment, which informs the FSA’s risk managers, has been undertaken. Based on the levels the of peanut protein detected in batches so far, and reported to the FSA, and taking account of the intended use of the ingredient and the products, the RA determined that ‘the level of peanut detected in the product poses a risk to at less than 1% of the peanut allergic population.’

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