RECENTLY, concerns had been raised in some Muslim sections on the use of alcohol in food flavourings, with soft drinks coming into criticism and lately the Muslim Council of Britain identified a certain potato snack manufacturer as using these food flavourings.

These concerns are an overreaction when considering the minute traces of alcohol that would be present in ready items.

This view is also held by many scholars that the food or drink would not cause intoxication or mind alteration even with a large intake.

Similar low levels of alcohol are found naturally in fruits and increase with the ripeness.

Leavened bread is another food in which alcohol is a by-product of yeast action. Also, it is well known in the medical field of the gut flora of an individual to produce various forms of alcohol when they act on a starchy meal such as rice or potato.

Again here in healthy individuals it is in minute percentages.

There are a number of alcoholic compounds, not necessarily Ethanol, that are used as carrier solvents in food flavourings.

They are utilised as an effective way to transfer flavours and at the same time be compatible with food safety. They are also found in household food colours and flavourings.

In an age of market leadership and the demand for food primarily for the taste buds, I would find it understandable and acceptable for these methods in the food industry. Muslim priorities should be emphasised on alcohol and drugs with the social detriments they cause.

MR N MOMONIAT (address supplied)