Food Safety

Food Safety

Is this a Contradiction?

What are the Risks?

Listeria

BSE

Cryptosporidium

Salmonella

Mercury PCBs Dioxins

Botulism

Public Perceptions…. Public perception of food safety is often in contrast to the facts. For example, food additives come well up the list of general concerns about food safety, whereas microbiological contamination of foods comes towards the end of the list. In reality, bacterial contamination of food is a daily risk to human health and life.

Humans Spread Germs!

By……

Principal sources of food poisoning in the UK Source of Outbreak Catering Premises including Restaurants, Hotels, Cafes, Public Houses and Canteens

Institutions including Nurseries, Nursing Homes, Residential and Care Homes, Hospitals and Schools

Catered Functions in Halls and Outside Events

Other including farms, retailers (not specified) and private houses (not specified)

%age of total outbreaks (approximate)

53

21 5 21 PHL 2001/02

Sometimes the most Innocent looking Foods can be the most DANGEROUS

For centuries we have known that some staple foods can be harmful if not correctly prepared.  Red kidney beans, which are now common in salads, are poisonous unless cooked sufficiently to destroy a toxin.

 Potatoes which have been exposed to light and form green patches can contain a very poisonous substance called solanine.

 Cassava, a staple carbohydrate source in West Africa, needs a process of soaking and fermentation to render it safe.

Untreated cassava is associated with two diseases – amblyopia ( a form of blindness) and atoxic neuropathy (a degenerative disease).

Many individuals suffer from allergies or intolerances to common foods such as: Wheat Soya Milk

Nuts Fish Shell-fish

British and European food law is based on the primary objectives of:  A high level of protection of human life and health.  The protection of consumers’ interests.  Fair practices in food trade. Specifically the law requires that food must not be placed on the market if it is unsafe either by being injurious to health or being unfit for human consumption.

The professional food scientist’s and technologist’s primary responsibility is to ensure that food is as safe as possible within the current state of scientific knowledge and that all the relevant requirements of food law are met.

Food scientists and technologists have a legal and moral obligation to ensure that food is as safe as reasonably possible “from farm to fork”. This requires a detailed knowledge of all the factors that can affect the safety of the foods for which they are responsible. Over the years a number of procedures have been developed to ensure the food is safe and not at risk of contamination at all stages of production, packaging and distribution.

How is this done?

 Firstly It is a legal requirement that all food additives, food packaging contact materials and all new food ingredients and new production processes are subjected to an official independent scientific assessment of their risk to human health. These requirements now also apply to fruits and vegetables used in other parts of the world.

No additives, new food ingredients or new process can be used unless there is official approval.

Food ingredients and additives are evaluated for:  Short-term toxicity (poisoning). Long-term toxicity (e.g. potential for inducing cancer or any effects on the foetus). Allergenicity (potential to produce allergic reactions).

Secondly There are very strict laws in force covering food quality including those on: Chemical contaminants from environmental sources (lead, arsenic, dioxins, polycyclic aromatic hydrocarbons etc.). Pesticides and agricultural chemical residues. Veterinary drug residues (e.g. in meats). Microbiological (bacterial and fungal) contamination. Microbiological toxins. Certain chemicals produced in foods by interactions of ingredients during processes (e.g. 3-MCPD).

There are also strict laws on the use of foods and food ingredients made from genetically modified organisms (GMOs).

Good Manufacturing Practice (GMP)  Good Manufacturing Practice (GMP) consists as a series of guidelines aimed at ensuring that food and drink products are consistently manufactured to a quality appropriate to their intended use.  GMP Guidelines cover all aspects of food production, distribution and storage and provide details of how the appropriate controls should be set up and maintained.

GMP  GMP Guidelines are all embracing and cover a number of requirements, such as: o Appropriately trained people. o Control of current raw material and packaging materials. o Appropriate premises and space. o Suitable and properly maintained equipment. o Appropriate storage and transport facilities. o Control measures defined by hazard analysis.

GMP Effective Manufacturing Operations Quality Control

Effective Food Control Quality Assurance

Hazard Analysis Critical Control Point - HACCP HACCP is now a compulsory procedure which requires: A full analysis of the potential food hazards in a food business (e.g. microbiological, chemical and foreign matter contamination). Identification of the points in the operations where such hazards could occur. Deciding which of the identified points are critical to food safety (critical points).

HACCP HACCP is now a compulsory procedure which requires: Identifying and implementing effective control and monitoring procedures at the critical points. Reviewing the hazards and critical points at periodic intervals and particularly when any change occurs to the operation.

HOWEVER, there are always new challenges to food safety, particularly as our scientific knowledge increases: 3-MCPD acrylamide new strains of bacteria

Despite these challenges we strive to make our food supply as safe as reasonably possible.

But is our food really safe …