FOOD SAFETY ASPECTS

CONCERNING TRADITIONAL

FOODS

NASTASIA BELC

NATIONAL R&D INSTITUTE FROM FOOD BIORESOURCES,

BUCHAREST, ROMANIA

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“Traditional means proven usage in the

community market for a time period showing

transmission between generations: this time

period should be the one generally ascribed as

one human generation, at least 25 years” (EU,

2006).

Published definitions of traditional foods

include temporal, territorial and cultural

dimensions:

the idea of a transmission from generation to

generation

elaborative statements about:

traditional ingredients

traditional composition and

traditional production and/or processing

Traditional foods - definitions

Protected Designation of Origin (PDO) is defined in Regulation (EC) No. 510/2006 as

meaning the name of a region, a specific place or, in exceptional cases, a country, used to

describe an agricultural product or a foodstuff:

• originating in that region, specific place or country,

• the quality or characteristics of which are essentially or exclusively due to a particular

geographical environment with its inherent natural and human factors, and

• the production, processing and preparation of which take place in the defined geographical

area;

Protected Geographic Indication (PGI) is defined Regulation (EC) No. 510/2006 as meaning

the name of a region, a specific place or, in exceptional cases, a country, used to describe an

agricultural product or a foodstuff:

• originating in that region, specific place or country, and

• which possesses a specific quality, reputation or other characteristics attributable to

that geographical origin, and

• the production and/or processing and/or preparation of which take place in the defined

geographical area.

Traditional Specialities Guaranteed (TSG) means a traditional agricultural product or

foodstuff recognised by the European Community for its specific character through its

registration under Council Regulation (EC) No. 509/2006 . For the purposes of the Regulation

‘traditional’ is defines as meaning proven usage on the European Community market for a time

period showing transmission between generations; this time period should be the one generally

ascribed to one human generation, at least 25 years.

Council Regulation (EC) No. 509 / 2006

on agricultural products and foodstuffs as traditional specialties guaranteed

Commission Regulation (EC) No. 1216 / 2007

laying down detailed rules for the implementation of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed

Previous EU funded research projects focused on

traditional food products: TYPIC, DOLPHINS,

TRUEFOOD, TRACE, EuroFIR, Tol4FOOD

European Legislation

‘‘a product frequently consumed or associated with specific celebrations and/or seasons, normally transmitted from one generation to another, made accurately in a specific way according to the gastronomic heritage, with little or no processing/manipulation, distinguished and known because of its sensory properties and associated with a certain local area, region or country’’. (TRUEFOOD project)

Traditional foods - definition from the

European consumers’ perspective

Positive image of traditional food products based on information collected through a cross-cultural survey in 6 European countries is correlated to:

special taste

good appearance

high quality

healthy

safe

high nutritional value

difficult to prepare and expensive

Consumers’ perspective

Norm No. 690/2004 for approval the rules regarding the conditions and criteria for certification of traditional products

Decision No. 134/2008 on agricultural products and foodstuffs as traditional specialties guaranteed

Norm No. 160/2008 for approval of the procedure for registration and verification of documents for obtaining protection of traditional specialties guaranteed, procedure for submission to the European Commission an application for traditional specialty guaranteed. Specific rules regarding the model and the use of the national logo

Norm No. 368/2008 for approval the rules regarding the definition, description, presentation and labeling of Romanian traditional spirits

National Legislation

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According to Romanian Direction No. 690 / 2004 traditional food products:

should be obtained from traditional raw materials

should present a traditional composition or a traditional production and/or

processing technique

should be distinguished from other similar products from the same

categories

to be traditional itself or to express traditionalism

to be according to a specification

The specification should contain:

the name of the product

the description of the production technique

the explanation of the geographical area

the elements which provide assessment of traditional features

the description of the product characteristics

minimum requirements and procedures for verification and control of

traditionalism

Specific rules for traditional foods

Traditional foods may possess nutritional qualities proved during the time:

fermented food – dairy products;

bakery products obtained through traditional process;

meat products processed without additives;

cold extraction oils;

fermented drinks;

so on

Traditional foods: nutrition issues

Traditional foods have an assumed ‘history of safe use’ in the country in which they are used.

Although, no food can be considered to be absolutely safe under all circumstances – individuals may tolerate the same food differently.

Traditional food is considered safe within the context of its traditional use by the consuming population group and prevailing dietary, preparation and processing regimes and cultural practices.

Foods prepared and used in traditional ways have therefore been considered to be safe for the consuming population on the basis of long-term human experience. However, foods, in general, may contain natural toxicants, anti-nutrients or allergens that would cause concern if they are present above accepted levels or consumed by

sensitive

Individuals.

Traditional foods – food safety

Chemical contaminants that may be associated with traditional foods are:

mycotoxins – produced by moulds either in crops during unfortunate weather conditions or during storage of crops under humid conditions;

acrylamide – formed in appreciable amount during heating treatments of carbohydrate-rich food (potatoes, cereals, coffee);

diethyl carbamate formed during fermentation process;

heterocyclic aromatic amines (‘cooked food mutagens’) – formed during frying, baking and grilling of fish and meat;

polycyclic aromatic hydrocarbons (PAH) – formed in appreciable amount during smoking and barbecuing of food.

Traditional foods – food safety

The traceability imposed to ensure food safety is important

for traditional foods.

Traditional foods – food safety

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Hygiene assessment in food plants

processing traditional foods

Target group: 34 SMEs involved;

Duration: 20 months

(2)

(1)

(1)

(4)

(4)

(4)

(1)

(1)

(5)

(1)

(7)

(6)

(1)

Bakery and

pastries

processors

Dairy products processors

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Besides the measurable results (interviews, questionnaires, tests,

samples), we found as main achievement of this project the positive

attitude changing, as effect of the implication of the operators in self

assessment, in an accessible way related to a limited level of

understanding.

Self

assessment

Interactive

participation

Pictures from

The seminar

organized

in the project,

June

2007, Sibiu

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PROCESSING

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RAW MATERIALS, INGREDIENTS STORAGE

PARAMETERS MONITORING, REGISTERS

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EQUIPMENTS HYGIENE

17 18

PEST CONTROL

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STORAGE SPACES HYGIENE, TRANSPORT

69

22

SC ASI NATURE SRL, Tichindeal,

SIBIU, ROMANIA

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CCP MONITORING

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PRODUCTION SPACES HYGIENE

24

25

STORAGE SPACES

PACKAGING

What the main safety concerns are?

- Chemicals – environmental pollutants and

from processing

- Microbiological – from distribution chain

(before and after processing), processing

- How long distribution chain is related to shelf

life?

Needs:

- information, continuous trainings

- clear rules

Conclusions

Knowledgements:

dr. Alina Culetu

dr. Denisa Duta

PhD student Fulvia Manolache