Trening radionica: Inovacije u proizvodnji i preradi ... · Trening radionica: Inovacije u proizvodnji i preradi maline Beograd 24 i 25 jun 2015. 2 Evolution of food safety management

Funded by the European Union’s Seventh Framework Programme

Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015

Safety of raspberry products: Case Virus Peter Raspor*, Mateja Ambrožič, Sonja Smole Možina, Darja Barlič Maganja

*Prof. Dr., Dr.h.c.mult., Uni. dipl. eng. VICE DEAN for Research and International Cooperation University of Primorska, Faculty of Health Sciences Head of the INSTITUTE FOR FOOD, NUTRITION and HEALTH

Trening radionica: Inovacije u proizvodnji i preradi maline Beograd 24 i 25 jun 2015

2

Evolution of food safety management systems • Good practice-based

– GHP, GAP, GMP, …

• Hazard-based

– HACCP

• Risk-based

– QMRA

• Qualitative, empirical knowledge, prescriptive

– Prerequisite for all FSMS

• Quantitative (P/A, numbers), control at one step in the food chain

– Primarily for processes with one major killing step

• Quantitative (consumer risk), applies to the whole food chain

– Processes with hurdle strategies and/or without major killing steps

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Legal and technical basis of QMRA-Quantitative microbial risk assessment in the EU

• 1995 WTO, SPS agreement

• 2000 JEMRA joint FAO/WHO expert meetings

on microbiological risk assessment

• 2000 EU White paper on food safety

• 2002 General Food Law, Creation of EFSA

http://www.fao.org/ag/agn/agns/jemra_index_en.asp

http://www.wto.org/english/tratop_e/tratop_e.htm

Processing flow

Storing as frozen

Storing as fresh

Freezing Sorting

Mixing berries

Bulking Packaging


Agenda

• Safety vs biosafety • VIRUSES


Concerns about Food safety

Fall into 4 categories

• Environmental

• Food and feed safety

• Economic

• Social

Therefore, decision making about is

broader than just narrow safety


Biosafety – traditional base

• Microbial safety

• Chemical safety HACCP

• Physical safety

• Biosafety risk on GMOs

Expertise needed for safety audit Molecular biology Microbiology Biochemistry Ecology Human health Animal/Veterinary science Plant/Agricultural science Food Sci and technology

Plant/Animal physiology Plant/Animal pathology Plant/Animal taxonomy Soil biology Environmental risk assessment Weather

Transport Legal and more …

Food safety


Risk assessment methodology

1. Identify potential risk (

2. Identify adverse effect that could result

3. Estimate the likelihood of the adverse effect

being realised

4. Evaluate the consequences if the risk is

realised

5. Consider risk management strategies

6. Estimate the overall potential impact

VIRUSES

• very small organisms (15 to 400 nm)

with no cell structure (regarded as the

basic unit of live)


Food- or waterborne transmission of enterically transmittable

viruses, according to the type of illness associated with infection

Illness

GASTROENTERITIS HEPATITIS OTHER

Norovirus Hepatitis A virus

Enteric adenovirus (types 40/41)

Hepatitis E virus (waterborne)

Enterovirus

Rotavirus (group A-C)

Sapovirus

Astrovirus

Coronavirus

Aichivirus

Food borne viruses

ANNEX TO THE PUBLICATION OF THE SUPERIOR HEALTH COUNCIL No. 8386 VIRUSES AND FOOD ( SHC 8386) Scientific report; www.health.fgov.be/CSS_HGR

Food borne viruses

Scientific Opinion on an update on the present knowledge on the occurrence and control of food borne viruses: EFSA Panel on Biological Hazards, EFSA Journal 9 (2011) 2190.

Number of notifications for suspected viral contamination of food products from 2000 until March 2010, based on illness reports or virus detection in products


DETECTION AND TYPING OF VIRUS


Foods can be contaminated by:

• contact with (human) faeces or faecally contaminated water

• contact with faecally soiled materials (including hands)

• contact with vomit or water contaminated with vomit

• contact with environments in which infected people were present, even if the surface was not directly contaminated with stool or vomit

• aerosols generated by infected people

Source of outbreks of waterborne

illness • sewage

contaminated water

• contaminated drinking /irrigation water

• recreational waters (waters for swimming, canoeing, surfing ...)

• groundwater

• urban rivers

• marine environment

Source of outbreks of foodborne

illness • dishes containing

fresh (or fresh frozen) fruits and vegetables

• deli meat, sandwiches, bread rolls, bakery products, berries, ice cubes


Detection of virus in food and water

samples Very problematic!

• the level of contamination with virus may vary greatly within a product

• diagnostic methods for food or water are not routinely available in food microbiology laboratories

• only a few viral particles are normally present in water samples


PREVENTING CONTAMINATION OF BERRY FRUITS

BY VIRUSES

• WHY THE NEED?

• Viruses are extremely small organisms, which can often cause disease in humans and animals.

• Viruses such as norovirus can cause diseases with symptoms such as diarrhea, vomiting and hepatitis.

• On several occasions virus-contaminated berry fruits, such as raspberries and strawberries, have caused outbreaks of disease.

• Viruses can survive on fruit for a long period and are difficult to remove by washing.

• Following this guidance will help to control the risk of viral contamination of berry fruits on the farm.



BY VIRUSES

• WHERE VIRUSES COULD BE FOUND ON THE FARM

• In human and animal and feces

• On the hands of infected food handlers.

• In the latrines that food handlers use, including toilets, wash-hand-basins and door handles.

• In untreated water, used for agricultural, cleaning and hygiene purposes.

• In untreated fertilizers of animal or human origin.



BY VIRUSES

• BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION BEFORE HARVEST

• Use treated organic fertilizers only.

• Use clean water according to Codex Alimentarius recommendations, for spray irrigation or application of chemical fertilizers or pesticides.

• Where higher risk water sources are used for irrigation, for example surface waters, delivery systems that prevent the water coming into contact with the edible portion of the crop, such as low-volume sprays, drip, trickle tape, furrow or underground irrigation should be used to reduce the risk of contamination.



BY VIRUSES

• BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION DURING AND AFTER HARVEST

• Sufficient and appropriate field sanitary accommodation units (including latrines and hand washing facilities) should be provided and easily accessible in the growing fields.

• Toilets should be constructed, sited and managed so that human waste does not enter the soil or water being used to grow or process the crop.

• Food handlers should always use the sanitary units provided and never the fields where crops are growing or could be subsequently planted.



BY VIRUSES

BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION DURING AND AFTER HARVEST

• Food handlers should strictly adhere to good hand washing practices prior to commencing work, frequently during work and especially after using the toilets.

• Harvesting equipment e.g. crates, baskets, should be kept clean

• All equipment and surfaces, such as containers or conveyor belts, which come into contact with berries should be cleaned with clean water according to Codex Alimentarius principles water and disinfected after use.

• Clean water according to Codex Alimentarius principles should be used as a minimum for post-harvest washing stages, whereas potable water should be used for the final washes and for cooling.

Prevalence of viruses in Production phase of the berry fruit supply chain (from Vital 2012)

Point of interest

HAdV PAdV

BPoV HAV HEV NoV GG1

NoV GG2

Irrigation water

9/95 (9%)

4/89 (4%)

1/89 (1%)

0/56 0/56 0/56 2/56 (4%)

Toilets/latrines 2/22 (9%)

n.d. n.d. 0/9 n.d.* 0/9 0/9

Toilet doorhandles

2/22 (9%)

n.d. n.d. 0/10 n.d. 0/10 0/10

Harvesters’ hands

10/72 (14%)

n.d. n.d. 0/15 n.d. 0/15 0/15

Seasonal workers’ hands

4/171 (2%)

n.d. n.d. 0/98 n.d. 0/98 0/98



BY VIRUSES

• GENERAL RECOMMENDATIONS

• Food business operators should ensure that all appropriate good hygienic practices are being followed and HACCP systems are in place.

• Training in food hygiene is essential and should be performed regularly. This must include training on good hygiene for temporary/seasonal staff.

• Training should be documented and verifiable.

• The food business operator should ensure that good sanitary practices are being followed, for example by effective supervision and verification through random inspections.

PREVENTING CONTAMINATION OF BERRY

FRUITS BY VIRUSES

Contamination vehicles Potential contamination points:

Food handlers’ hands Manual picking and handling berries

Untreated Water Spray irrigation

Spraying pesticide and/or fertilizer

Untreated manure Contact with low growing berries

Unclean harvesting equipment

and utensils

Contact with berries

Quantitative microbial risk assessment

Evaluating product standards A microbiological criterion consists of:

• a statement of the microorganisms of concern and the reason

for concern

• the analytical methods for their detection and/or quantification

• a plan defining the number of field samples to be taken and the

size of the analytical unit

• microbiological limits considered appropriate to the food at the

specified point(s) of the food chain

• the number of analytical units that should conform to these

limits.

• the food to which the criterion applies;

• the point(s) in the food chain where the criterion applies

• any actions to be taken when the criterion is not met


Conclusion

Currently, there is a discrepancy between the

point of sale survey data and outbreak instance

- surveys suggest a low incidence of

contamination

The regulations imposed on growers and the

demand for comprehensive hazard analysis

and HACCP strategies should prevent any

environmental contamination reaching the

consumer

The fact that outbreaks linked to fruit products

do occur indicates that these outbreaks are the

result of occasional contamination events,

which are difficult to identify and control

At present, the food industry relies on

postharvest interventions including different

kind of sanitizers to limit the number of

pathogens present on fresh produce at the

point of sale

Prevention of contamination, therefore, has to

be a preferred strategy and should continue to

focus on GAP, improved traceability and GMP

and GHP

Concepts similar to hazard analysis and

critical control point programs, which have

been successful in other areas of food

production, if systematically applied in fresh

fruit and vegetable production industries, could

increase food safety


Conclusion

The fact that outbreaks linked to fruit products

do occur indicates that these outbreaks are the

result of occasional contamination events, which

are difficult to identify and control

At present, the food industry relies on

postharvest interventions including different kind

of sanitizers to limit the number of pathogens

present on fresh produce at the point of sale


Conclusion

Prevention of contamination, therefore, has to

be a preferred strategy and should continue to

focus on GAP, improved traceability and GMP

and GHP

Concepts similar to hazard analysis and critical

control point programs, which have been

successful in other areas of food production, if

systematically applied in fresh fruit and vegetable

production industries, could increase food safety


Man is also part of the problem and part of the solution

Human factor

Food safety platform: balanced model for ensuring food safety from Good Nutritional Practice viewpoint

Raspor, P., Jevšnik, M., 2008. Good nutritional practice from producer to consumer. Critical Reviews in Food Science and Nutrition, 48, 276−292

Human behavior regardless of the sanitary environment

in which they work, still contributes the greatest risk

to food processing environments.

Hvala lepa! Thanks to: TRAFooN www.trafoon.eu/ VITAL European Project FP7 http://eurovital.org/ Biotehniška Fakulteta UL, Slovenija www.bf.uni-lj.si/ Fakulteta za vede o zdravju UP, Slovenija www.fvz.upr.si

CONTACT: Prof. Dr. Peter Raspor, Dr.h.c.mult., Uni. dipl. eng.

VICE DEAN for Research and International Cooperation

University of Primorska, Faculty of Health Sciences

Head of the INSTITUTE FOR FOOD, NUTRITION and HEALTH

Polje 42 SI – 6310 Izola SLOVENIA

[email protected]

http://www.fvz.upr.si/

mailto:[email protected]



• Discussion

Documents

Trening radionica: Inovacije u proizvodnji i preradi ... · Trening radionica: Inovacije u proizvodnji i preradi maline Beograd 24 i 25 jun 2015. 2 Evolution of food safety management