Transcript Diapositive 1

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Management of industrial
contaminants
and critical points in
production
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Consumers,
Health, Agriculture
and Food
Executive Agency
Examples of industrial contaminants (1)
• Acrylamide Com recommendation 2013/647/EU
Food Drink Europe (FDE) toolbox rev. 2013 and
product specific leaflets
Codex alimentarius: Code of Practice for reduction
of AA in foods (2009)
• Furan (no legislation, Com Rec 2007/196/EC)
• 3-MCPD (Monochlorpropane-1,2-diol)
(MLs for soy sauce and HVP in Reg. (EC) No.
1881/2006)
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Consumers,
Health, Agriculture
and Food
Executive Agency
Examples of industrial contaminants (2)
• 2-, 3-MCPD and its fatty acid esters; Glycidyl fatty acid
esters
Com Rec 2014/661/EU, PMTDI: 2 μg/kg bw/d, FEDIOL toolbox
draft 2014)
• Ethyl carbamate (Com Rec. 2016/22/EU), EFSA Technical
report 2014
• Polycyclic aromatic Hydrocarbons (PAH)
Last MLs amended: Reg. (EU) No. 2015/1125: Katsuobushi,
smoked Baltic herring
Reg. (EU) No. 2015/1933:Cocoa fibres, banana chips, food
supplements, dried herbs and spices
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Acrylamide (AA)
• Formation: Substance formed in foods with high
content of reducing sugars (glucose, fructose)
and asparagine (amino acid heated) above 120° C
(MAILLARD REACTION)
• In special heat treated foods: French fries,
potato crisps, crispbreads, crackers and biscuits,
breakfast cereals, ginger bread, coffee (substitutes)
• Adverse health effects: genotoxic substance,
carcinogenic in rodents; its main metabolite,
glycinamide binds to DNA
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History of AA minimisation in Germany (1)
signal value
Signal Value
minimisation
dialogue
minimisation
measure
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Executive Agency
signal value
exceedance
success
data collection
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History of AA minimisation in Germany (2)
Acrylamide in Potato Products [Median µg/kg]
800
700
600
500
Crisps
400
French Fries
Fritter
300
200
100
0
2003
2004
2005
2006
2007
2008
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Consumers,
Health, Agriculture
and Food
Executive Agency
FDE Toolbox and Pamphlets (1)
Tools grouped according to relevant products:
• Potato based products: French fries, potato crisps
• Cereal based products: bread, crisp bread,
breakfast cereals and biscuits
• Coffee, roasted grain & substitutes
• Baby biscuits, infant cereals and other baby foods
• Short Pamphlets in 23 languages (suitable for
SME)
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Health, Agriculture
and Food
Executive Agency
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FDE Toolbox and Pamphlets (2)
Tools grouped according to production stages:
• Agronomy (low reducing Sugars, low asparagine
cultivars)
• Recipe (pH, rework, ingredients, fermentation,
dilution, size... )
• Processing (Thermal treat, asparaginase,
texture,colour, flavour...)
• Final preparation (Consumer Guidance)
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Health, Agriculture
and Food
Executive Agency
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Acrylamide - EU Monitoring
Commissions recommendation on the monitoring of
acrylamide levels in food (2010/307/EU)
–No of samples based on the size of the country
•
Commission recommendation on investigations into
the levels of acrylamide in food (2013/647/EU):
new indicative values for coffee substitutes, ginger
bread and potato based crackers; changes for other
product groups
•
Sampling according to Commission Regulation (EC)
No 333/2007
•
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Executive Agency
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Follow-up by Competent Authority
If Acrylamid (AA) indicative value is exceeded without
considering the analytical measurement uncertainty:
• Verify, if within HACCP system or similar the relevant
production steps for AA formation are identified
(application Codex CoP, FDE Toolbox)
• Verify, whether appropriate AA mitigation measures
have been taken by the Food business operator
• Helpful checklist recommended by EU Commission
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Consumers,
Health, Agriculture
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Executive Agency
Acrylamide Checklist for Inspectors (1)
1. Detailed product description
2. Analytical Information
3. Production type / product type
4. Knowledge and implementation of FDE toolbox
5. Additional information
6. Product specific annexes
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Executive Agency
Acrylamide Checklist for Inspectors (2)
ANNEX 3: COFFEE (EXAMPLE)
Preparation/Production details:
Degree of roasting: Light
Medium
Dark
Sold as:
Ground
Instant
Beans
Decaffeinated:
Grind size:
Yes
No
Coarse
Medium
Fine
Arabica/Robusta………./……..%
Time/temperature of processing: Please fill in the time/temperature recording sheet as provided in Annex 5.
Age of analysed sample: ……………………………………..(days/months)
Long term storage temperatures for raw materials (beans).............................. oC (if known)
Pre-treatment like blanching, soaking, etc.
Yes
No
Not relevant
Specify............................................
Use of enzymes to reduce acrylamide (asparaginase)
Yes
No
If not, why? …………………………………………..
Other control measure?........................................................................................................
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Executive Agency
AA reduction - conclusions and further steps
Scientific reports of EFSA – Results on the
monitoring of acrylamide in food:
• The EFSA concluded in 2012 “that the
trend analysis showed only few changes in
acrylamide levels from 2007 to 2010”
• New EFSA scientific opinion, published in
June 2015. Potential cancer risk in all
consumer age groups confirmed. Further
decrease of AA exposition recommended.
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Executive Agency
Furan
• Formation: furan is forming in the same conditions as
acrylamide when heating reducing sugars with amino acids.
Ascorbic acid is known to increase the reaction.
• Adverse health effects: furan is carcinogenic to rats and
mice
• EFSA opinion 2009: a lot of open questions concerning a
reliable risk assessment, further data is needed on both
toxicity and exposure assessment
• Com rec. 2007/196/EC to monitor furan data
• Sampling according to Reg. EC No. 333/2007
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2- and 3-MCPD fatty acid esters
•
•
•
Commissions recommendation on the monitoring of 2,3MCPD, its fatty acid esters and Glycidyl fatty acid esters
levels in food (2014/661/EU)
MS should monitor «with the active involvement of FBO »
vegetable oils and fats and derived products, baby food,
breads and rolls, foods containing vegetable oils, canned meat
and fish (smoked)
Sampling procedures according to Reg. (EC) No. 333/2007;
AOCS analytical standard method (GC-MS)
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Ethyl carbamate in stone fruit spirits
Commissions recommendation on the prevention and reduction of
ethyl carbamate contamination in stone fruit spirits and stone fruit
marc spirits and on the monitoring of ethyl carbamate levels in these
beverages (Recommendation (EU) No. 2016/22)
Precursor: Cyanogenic Glycosides (HCN) from cherries, prunes,
apricots, mirabelle
–Target value 1mg/kg ethylcarbamate => minimisation
–Monitoring and Reporting to EFSA
–Sampling according to Com Reg (EC) No 333/2007
–
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Executive Agency
Polycyclic aromatic Hydrocarbons (PAH)
• Sources and formation: both environmental and process
contaminants
- Smoking, heating and drying processes; large amounts often
in traditionally smoked products, meat and fish
• Adverse health effects: carcinogenic, genotoxic and
mutagenic compounds
• Different toxicological properties; benzo(a)pyrene is most
potential genotoxic substance
• Amended MLs in Reg. (EC) No. 1881/2006
B(a)P + sum of PAH-4: benzo(a)pyrene + chrysene +
benzo(a)anthracene + benzo(b)fluoranthene
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Reg (EC) 852/2004 on the hygiene of foodstuffs:
Recital 17:
The setting of objectices … may guide the implementation of hygiene
rules...
Such objectives would supplement existing food law, such as Reg.
(EC) No. 315/93… which provides for the establishment of maximum
tolerances for specific contaminants…
Art. 2(1)a
“food hygiene” means the measures and conditions necessary to
control hazards and to ensure fitness for human consumption of a
foods taking into account its intended use.
Art. 4(3) Food business operators shall, as appropriate, adopt the
following specific hygiene measures: …
- procedures necessary to meet targets set to achieve the
objectives of this Regulation.
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HACCP with CPs (production process) 1
• Polycyclic aromatic hydrocarbons (PAH)
• in smoked products; meat and fish
- Fuel, Cleaning of the system, Temperature
- Smoking; direct or indirect method
- Code of Practice on reduction of contamination
with PAH due to smoking and direct drying
processes (CCCF 2009)
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Health, Agriculture
and Food
Executive Agency
HACCP with CPs (production process) 2
• PAH also in dried products: cereals, herbs and
spices, vegatable oils, food supplements
• in roasted products: coffee, tea, herbal infusions
• in grilled products (e. g. meat burgers,
sausages)
Consumer advices recommended
Avoid compromising the existing chemical and
microbiological stability of the food!
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HACCP - inhouse control Contaminants in baby food ingredients (1)
• Cereals: mycotoxins, heavy metals, tropane
alkaloids (hyoscyamine, scopolamine)
• Potatoes and vegetables: nitrates and heavy
metals
• Fish: dioxins and PCBs, Brominated Flame
Retardants and heavy metals
• Fruits and (leafy) vegetables: Perchlorate
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HACCP - inhouse control
Contaminants in baby food ingredients (2)
• Rice: inorganic arsenic and cadmium
• Herbal Infusions and tea for infants:
pyrrolizidine alkaloids and tropane alkaloids
• Vegetable oils: erucic acid
• Infant and follow-up formula: melamine
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