Transcript MasterHDFS_Lecture2016

FOOD SAFETY
and its importance
for food &
nutrition security
Ilaria Proietti
Joint Research Centre
the European Commission's
in-house science service
JRC Role - Facts & Figures
• In-house science service of the European Commission
• Independent, evidence-based scientific and technical
support for many EU policies
• Established 1957
• 7 institutes on five separate sites in Belgium, Germany,
Italy, the Netherlands and Spain
• Around 3000 staff, including PhDs and visiting scientists
2
FOOD SAFETY
and its importance for food & nutrition security
Questions
What is food safety?
Why is it important?
How does it affect food security pillars?
3
Presentation outline
Introduction to food safety
Types of food contamination
Food safety
Case studies
Test
4
Food security
What is Food Safety?
Food safety refers to the potential hazardous agents or contaminants
present in food that can cause food borne illness
They may occur during all stages of food production, from farm to fork
Food borne hazard
“a biological, chemical or physical agent in, or condition of, food, with
the potential to cause an adverse health effect"
Biological hazard
Chemical hazard
Physical hazard
Vulnerable population groups  YOPI
5
Presentation outline
Introduction to food safety
Types of food contamination
Food safety
Case studies
Test
6
Food security
Microbiological hazards
•Infectious bacteria
•Toxin-producing organisms
•Moulds
•Parasites
•Virus
7
Acute disease  effects in the short term
Mechanisms for foodborne illness:
• infection: when viable organisms (bacteria, viruses or
parasites) are present in food and enter the body, where their growth and
metabolism produce the disease response (e.g. Salmonella, E. Coli);
• intoxication: when the presence and (usually) growth of an organism in
the food are accompanied by the accumulation of a toxin that is ingested
with the food and causes illness (B. cereus, C. botulinum ,Staphylococcus
aureus)
Primary contamination: environmental contamination, agricultural
applications
Secondary contamination: food processing and packaging
8
Chemical hazards
Different sources:

Environmental pollutants such as lead, mercury, polychlorinated
biphenyls (PCBs), dioxins;

Agricultural and veterinary practices such as pesticides, fertilizers
veterinary drugs;

Food-processing and packaging techniques (e.g. the use of solvent
residues, nitrosamines, Bisphenol A)

Naturally occurring toxins (fungal, algal toxins)

Food additives (e.g. banned colour, preservative)
9
Chronic sequelae  effects in the long term
The harmful effects may result from the constant exposure of
chemicals in food over time
Adverse health effects may include kidney and liver damage, fetal
developmental disruption, endocrine system disruption,
immunotoxicity and cancer
10
Contaminants
Foods
PCBs, dioxins, dieldrin, aldrin, DDT…
Milk, butter, eggs, animal and vegetable fats and oils,
fish, cereals, drinking-water…
Lead
Milk, canned/fresh meat, kidney, fish, molluscs,
crustaceans, cereals, legumes, fruits, spices,
drinking-water...
Cadmium
Kidney, molluscs, crustaceans, cereals, vegetables…
Mercury
Fish, fish products, mushrooms…
Aflatoxins
Milk, milk products, cereals, nuts, spices, cocoa,
coffee...
Ochratoxin A
Wheat, cereals, wine
DON
Wheat, cereals
Fumonisins
Maize, wheat
Chlorpyrifos, diazinon, melathion,
parathion, aldicarb, captan,
dithiocarbamate…
Cereals, vegetables, fruits, drinking-water…
Nitrate/nitrite
Meat, drinking-water…
Inorganic arsenic
Wheat, drinking-water…
11
Physical hazards
Either foreign materials unintentionally introduced to
food products (e.g. metal fragments in mince meat)
or naturally occurring objects (e.g. bones in fish) that
are a threat to the consumer.
12
Some recent notable incidents
•
•
•
•
•
•
2011 - German E. coli outbreak was caused by contaminated fenugreek seeds
imported from Egypt in 2009 and 2010.
2012 - More than a quarter of a million chicken eggs are being recalled in
Germany after in-house testing discovered "excessive levels" of dioxin.
2013 - Horse meat contaminated beef burgers had been on sale in Britain and
Ireland.
2014- A Chinese crime ring was found to have passed off rat, mink, and small
mammal meat as mutton for more than 1 million USD in Shanghai and Jiangsu
province markets.
2015- hepatitis A virus associated with the consumption of contaminated
shellfish (e.g. oysters) or fresh produce (e.g. berry fruits).
12 May 2016 – aflatoxins in groundnuts from Argentina
glass fragments in olives from Spain;
formaldehyde from melamine plates from China;
Campylobacter spp. in fresh rucola from Italy…
https://webgate.ec.europa.eu/rasff-window/portal/?event=notificationsList&StartRow=1
13
14
Some data
-Environmental factors are involved in … of the outbreaks; 13 %
- Use of inadequate raw materials are involved in … of the
outbreaks (either chemically or microbiologically contaminated or
contained contaminated ingredients or toxic mushrooms); 20 %
-Inadequate handling in … of the outbreaks, (mostly crosscontamination, inadequate processing, insufficient hygiene and
reusing leftovers); 14 %
- Inappropriate temperature, refrigeration and cooking are
involved in … of the outbreaks. 44 %
15
Presentation outline
Introduction to food safety
Types of food contamination
Food safety
Case studies
Test
16
Food security
Why food safety is important for food security?
17
Food safety importance has more and more
increased
•Augmented urbanization
•Globalization
•Climatic change
• > immunecompromise population
Especially in developing countries!
Factors:
• Climatic conditions
•Lack of resources
•< Quality of food and water
•Growing population
•Poor infrastructures
•Rapid urbanization
Inequality in food safety: people of low-income groups or
countries are especially susceptible to the hazards
18
Food security
“Food Security exists when all people, at all times, have physical and
economic access to sufficient, safe and nutritious food to meet their
dietary needs and food preferences for an active and healthy life”. World
Food Summit FAO, 1996
Four pillars
1) Availability refers to the amount of food of appropriate quality provided by
domestic production or imports, food stocks and food aid;
2) Access refers to the importance of ensuring access to adequate resources to
acquire appropriate foods for a nutritious diet. Economical, physical and social
access;
3) Food utilization implies the need of an adequate diet achieved through an
adequate access to safe and clean water, sanitation and health care system;
4) Stability, recognizes that the availability, access and utilization dimensions of
food security should be guaranteed at all times.
19
How it affects food security pillars?
Food Safety
Food Utilization
Food Availability
Food Access
(Quality of food)
(Quantity of food)
Food Stability
20
Incidence in the Utilization dimension
World Food Summit 1996
A satisfactory utilization of food is through an adequate diet,
clean water, sanitation and health care to reach a state of
nutritional well-being where all physiological needs are met
Some data:
• 2 million children die every year from diarrhoea in the world, 70 % of the
cases are likely caused by unsafe food and water (WHO)
• In Benin and Togo children exposed to high incidence of aflatoxins were
found to gain 22% less height than children in low exposure zones (WHO)
• In the Unites States alone 76 million people experience food borne illness
each year, resulting in 5,000 deaths (Centre for Disease Control and Prevention - CDC)
21
Strong association between infection and poor nutritional status
Infectious disease can worsen nutritional status by:
• reducing food intake, for example, through lack of appetite and
painful mouth ulcers;
• reducing nutrient absorption, for example, through intestinal
damage;
• changing nutrient levels and requirements, for example, as part
of the effects of infection on metabolism;
•directly removing nutrients, for example, through consumption
of significant quantities of nutrients by some parasites, which
makes them unavailable to the host.
22
Vicious cycle of malnutrition
Inadequate dietary
intake
Poor appetite
Nutrient loss and
malabsorption
Altered metabolism
Weigh loss
Growth retardation
Impaired immunity
Mucosal damage
Increased disease
incidence, severity
and duration
Worldwide, each year infectious diseases kill more than 12 million
children under 5 years old; 50% of these deaths are associated with
malnutrition.
23
Food Safety incidence in Availability &
Access dimension
Food borne diseases
Food availability
Economic and productivity losses
Loss of foodstuffs
(spoiled food not more edible)
Some data:
• 30% cereals production lost
• 45% non-grain staples, vegetables & fruits
24
Food loss and Food waste
Food is lost or wasted throughout the supply chain, from initial
agricultural production down to final household consumption.
•
In medium- and high-income countries food is to
a significant extent wasted at the consumption stage
•
In low-income countries food is lost mostly during
the early and middle stages of the food supply chain
25
Key facts on food loss and waste
Roughly one-third of food produced for human consumption is lost or
wasted globally, which amounts to about 1.3 billion tons per year
Food losses and waste
amounts to roughly US$ 680
billion in industrialized
countries and US$ 310 billion
in developing countries, but
they dissipate roughly the
same quantities of food:
respectively 670 and 630
million tonnes
26
Food access
Physical access
Economic access
Economic impact
National level
•Costs to individuals
•Costs to farmers
•Costs to consumers
•Social costs
International level
•Losses due to regulatory standards
European Union/Codex Alimentarius
•Sanitary and Phytosanitary (SPS)
•Technical Barriers to Trade (TBT)
Indonesia, Philippines & Thailand annual cost of $ 477 million for product spoilage,
human health effects and losses in the livestock sector
27
Traditional trade barriers such as tariffs are steadily being reduced, while food
safety standards, regulations related to traceability, product certification,
environmental standards and other regulations are increasing.
Two are the specific WTO agreements dealing with food safety and animal and
plant health and safety, and with product standards in general. Both try to identify
how to meet the need to apply standards and at the same time avoid
protectionism in disguise:
Sanitary and Phytosanitary Agreement (SPS)
The Agreement on the Application of Sanitary and Phytosanitary Measures sets
out the basic rules for food safety and animal and plant health requirements.
The SPS Agreement covers all measures whose purpose is to protect:
• human or animal health from food-borne risks;
•human health from animal- or plant- carried diseases;
•animals and plants from pests or diseases;
•the territory of a country from damage caused by pests;
28
Technical Barriers to Trade Agreement (TBT )
The TBT measures comprise technical standards, along with regulations on test
and inspection procedures and certification. They are developed by organizations
such as the International Standard Organization. The TBT Agreement covers all
technical regulations, voluntary standards and the procedures to ensure that these
are met, except when these are SPS Agreement.
Both are adopted by the
Codex Alimentarius
Commission of FAO and
WHO, the World
Organisation for Animal
Health, and organizations
collaborating within the
framework of the
International Plant
Protection Convention.
29
Food Chain Approach
“...recognition that the responsibility for the supply of food that is
safe, healthy and nutritious is shared along the entire food chain by all involved with the production, processing, trade and
consumption of food...” (FAO, 2003)
creation of a systematic, comprehensive system that
covers all food commodities in all sectors
Active involvement of all stakeholders
Good practices (GAP, GHP, GMP…)
HACCP - Risk analysis
32
Risk analysis
Conceptual tool consisting of three elements: risk assessment
(scientific advice and information analysis), risk management
(regulation and control) and risk communication
Risk Assessment: a scientific discipline in which researchers assess
the nature of the hazard, the exposure of the population and the likely
incidence of illness as a result.
Risk Management: the process of weighing policy alternatives for
the promotion of fair trade practices, and, if needed, selecting
appropriate prevention and control options.
Risk Communication: the interactive exchange of information and
opinions throughout the risk analysis process concerning hazards and
risks, risk-related factors and risk perceptions.
33
Risk-Benefit Analysis
Food = good source of nutrients but may be,
at the same time, a source of toxicants
Examples:
- Recommendation to increase the consumption of fish in order to achieve
a beneficial nutritional effect would lead to the tolerable intake of dioxins
in the same food being exceeded;
- Minimally processed foods, such as fresh fruits and vegetables
(responsible for
20-25% of food-borne outbreaks;
- Reduction of pathogenic bacteria by salt versus increase of other health
risks, such as risk of cardiovascular disease.
Evaluation of Risks and Benefits together and at the same time
34
Presentation outline
Introduction to food safety
Types of food contamination
Food safety
Case studies
Test
35
Food security
1) Anti-nutritional factors
Substances poisonous or limit the nutrients available to the body
by interfering with their absorption
Plants have evolved them in order to protect themselves from
insects and parasite
If diet is poor and not varied
harmful
The consequences/implications are not their direct toxicity to
man and animals alone, but also the inconvenience and the
economic loss associated with poisoning of domestic animals
and the cost of preventing or reducing such happenings.
36
Main effects
• gastrointestinal and neurological disorders (glycoalkaloids:
solanine)
• decreased palatability and reduced growth rate by interfering
with the digestion and absorption of nutrients in the
gastrointestinal tract (tannins, saponins)
• binding minerals like calcium, iron, magnesium and zinc and
make them unavailable (phytic acid, tannins)
How to intervene:
-Varied diet
-Adequate processing of foods before consumption
-Educate the people on the dangers of consuming improperly foods
37
Anti-nutritional factors (some examples)
Protease inhibitors inhibit the activity of some proteases. They are found in
legumes such as beans and peas, but also in cereals, potatoes, and other
products. Their presence results in impaired growth and poor food utilization.
Amylase inhibitors have a similar activity against amylases. Amylases are
important in breaking down the structure of carbohydrates; they hydrolyze
sugar and starches.
Lectins or humagglutinins are glycoprotein mainly found in legumes: beans,
peas, lentils. Their presence results in poor food utilization and impaired
growth.
Glucosinolates are found in cabbage and related species. Effects upon the
thyroid function have been demonstrated.
Saponins are found in soybeans, chickpeas, peanuts, sugar beets and others.
Slight toxic effect have been shown.
Phytic acid and tannins occurs in several vegetable products. Its presence
may affect bioavailability of minerals.
38
2) Mycotoxins
Mycotoxin is a toxic secondary
metabolite produced by fungi, such
as mushrooms, moulds and yeasts.
About 1/4 of the world’s food crops are affected by mycotoxin
Mycotoxin contamination is NOT avoidable and
predictable
Mycotoxins
39
Food security
Problems:
• can develop during any stage of the food chain (in the pre-harvest
phase, and during transport and storage due to inadequate drying).
• can contaminate almost every foodstuff
• determine both economic and health problems (decrease in growth
rate, carcinogenesis, abortions and immunosuppression)
The risk to human health depends on:
-
toxicity,
contamination level
amount of contaminated food consumed
health status
40
In the developing world, humid climates and crop storage
conditions are often favourable for fungal growth and
mycotoxin production.
Health risks related to mycotoxins are exacerbated by poverty
and malnutrition
Mycotoxins
Malnutrition
- Mycotoxin exposure determines both clinical form (kwashiorkor) and
non- clinical form (stunting, underweight) of malnutrition
- Malnutrition enhances disease incidence and further reduces the
ability of the human body to cope with the mycotoxin.
41
3) Food safety and the MDGs
The Millennium Development Goals (MDGs) adopted in the United
Nations Millennium Declaration 2000, incorporate many issues directly or
indirectly related to food safety concerns.
The MDGs were put forward to mitigate/improve the nutrition situation
and overall health of the populace in developing countries. The provision
of safe food is a part of most of the goals either directly or indirectly.
While framing guidelines for achieving the goals, it was realised that the
success of the MDGs, including that of poverty reduction, will in part
depend on an effective reduction of foodborne diseases, particularly
among the vulnerable group, which includes women and children.
42
Food Safety and MDGs
To eradicate
extreme hunger
and poverty, the
food provided
should be safe in
nature to avoid
possible harmful
effects of other
contaminants.
Improving
maternal health
to a certain
extent is related
to the availability
of safe food to
mother
43
The goal of reducing
child mortality by
two-thirds is not
achievable unless the
extent of infectious
illnesses in children
is controlled. The
origin of many of
these infections lies
in unsafe food and
waters.
Ensure environmental sustainability includes
the provision of safe drinking water (lack of
presence of pathogenic organisms and toxins
in water, presence of chemicals/pollutants
and excess of minerals, especially fluoride
and arsenic)
Presentation outline
Introduction to food safety
Types of food contamination
Food safety
Case studies
Test
44
Food security
And now, please, divide into 6 groups…
45
I am going to give you some pictures to be observed.
- Try to find as much food safety risks as possible ;
- Propose preventive/corrective measures.
46
A Thai food vendor sells meat skewers to train passengers in Bangkok
47
A man sells hotdogs amid the rubble of the commercial center of Port-au-Prince
48
A food vendor serves customers at the Gwangjang market in Seoul, South Korea
49
Street foods in front of the main gate of Alipore Zoological Garden, Kolkata (India)
50
Street food vendor at Nha-Trang, Vietnam
51
Street side food vendor prepares kebabs in New Delhi, India.
52
Conclusions
Food Safety
Food Safety
Utilization
Availability, Access
Public health
Socio-economic issue
Food Security
Health & Nutrition
Economy & Trade
Food safety should form a fundamental Component of Policies &
Education
• Establishment of an effective food safety system
• Integration along food chain with a “Farm to fork” approach
53
Some useful links:
•http://foodquality.wfp.org/
•http://www.fao.org/food/food-safety-quality/en//
•http://www.who.int/foodsafety/en/
•http://www.efsa.europa.eu/
•https://www.wto.org/
Short bibliography:
•FAO/WHO, 2012. FAO/WHO guide for developing and improving national food recall systems
•FAO/WHO, 2011. guide for application of risk analysis principles and procedures during food safety
emergencies
•FAO/WHO, 2007. Framework for the provision of scientific advice on food safety and nutrition.
ISBN 92-5-105807-7
•FAO, 2007. Food safety risk analysis - A guide for national food safety authorities.
•IFPRI, 2003. Food safety in food security and food trade. 2020 Vision, focus 10. IFPRI,
Washington, DC.
•FAO, 1999. The importance of food quality and safety for Developing Countries. Committee on
world food security, twenty-fifth session. FAO, Rome.
54
[email protected]
55
Stay in touch
JRC Science Hub:
ec.europa.eu/jrc
YouTube:
JRC Audiovisuals
Twitter and Facebook:
@EU_ScienceHub
Vimeo:
Science@EC
LinkedIn:
european-commission-joint-research-centre
56