Download Food safety - Master HDFS

Università degli studi di Roma Tre
MASTER HUMAN DEVELOPMENT AND FOOD SECURITY
2014/2015
FOOD SAFETY
and its importance for food &
nutrition security
Ilaria Proietti
Questions
What is food safety?
Why is it important?
How does it affect food security pillars?
Presentation outline
Introduction to food safety
Types of food contamination
How it affects food security pillars
Case studies
Test
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
Presentation outline
Introduction to food safety
Types of food contamination
How it affects food security pillars
Case studies
Test
•Infectious bacteria
•Toxin-producing organisms
•Moulds
•Parasites
•Virus
Microbiological
hazards
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
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)
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
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…
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.
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.
• 20 April 2015 – aflatoxins in pistachios in shell from Turkey;
high sulphite content in dried apricots from Turkey;
mercury in frozen swordfish fillets from Vietnam;
salmonella spp. in fish meal from Mauritania;
metal needle in Easter lamb (bakery product) from Germany…
https://webgate.ec.europa.eu/rasff-window/portal/?event=notificationsList&StartRow=1
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 %
Presentation outline
Introduction to food safety
Types of food contamination
How it affects food security pillars
Case studies
Test
Why food safety is important for food
security?
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
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.
How it affects food security pillars?
Food Safety
Food Utilization
Food Availability
(Quality of food)
Food Access
(Quantity of food)
Food Stability
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 wellbeing 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)
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.
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.
Promoting the health of women
Why women?
• Women produce 60-80% of the food
– Work in farming and other
agricultural activities
– Process food
– Work as food vendors and producers
– Prepare food in the home
– Play an essential role in the
prevention of foodborne disease
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
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
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
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
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;
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.
The EU - ACP EPAs
The Africa, Caribbean, Pacific Economic Partnership Agreement countries (ACP EPAs) group
themselves into seven regions: West Africa, Central Africa, ESA (Eastern and Southern Africa),
EAC (East African Community), SADC (Southern African Development Community),
Caribbean, Pacific.
ACP countries need to ensure their exports comply with EU standards  EPAs include
technical support and training, and measures to promote knowledge transfer and strengthen
public services.
Examples include:
- the EU pesticides programme for the horticulture sector and an EU fish health project;
- training in food safety and quality control (PIP programme) for over 200,000 family-run fresh
fruit and vegetable businesses.
Overlapping Membership in Africa
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
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.
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
Presentation outline
Introduction to food safety
Types of food contamination
How it affects food security pillars
Case studies
Test
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.
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
Anti-nutritional factors (some examples)
Protease inhibitors inhibit the activity of trypsin, chemotropism and other 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, peanuts, sugar beets and others. Toxic effect have been shown.
Phytic acid and tannins occurs in several vegetable products. Its presence may affect
bioavailability of minerals.
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
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
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.
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.
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
The goal of reducing
child mortality by twothirds 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
How it affects food security pillars
Case studies
Test
And now, please, divide into 4 groups…
I am going to give you some pictures to be observed.
Please:
- Try to find as much food safety risks as possible ;
- Propose preventive/corrective measures.
A Thai food vendor sells meat skewers to train passengers in Bangkok
A man sells hotdogs amid the rubble of the commercial center of Port-au-Prince
A food vendor serves customers at the Gwangjang market in Seoul, South Korea
Street foods in front of the main gate of Alipore Zoological Garden, Kolkata (India)
Street food vendor at Nha-Trang, Vietnam
Street side food vendor chews tobacco as he prepares kebabs in New Delhi, India.
Conclusions
Food Safety
Public health
Socio-economic issue
Food Safety
Food Security
Utilization
Health & Nutrition
Availability, Access
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
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 92-5105807-7
•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.