Food Safety · labelling became mandatory . 2011 - Food Expert Advisory Committee (FEAC) ... Howard...
Transcript of Food Safety · labelling became mandatory . 2011 - Food Expert Advisory Committee (FEAC) ... Howard...
Food Safety PAST, PRESENT & FUTURE
Professor G.S. Vijaya Raghavan
Department of Bioresource Engineering
McGill University
Canada
Global Focus on Food Safety
Risk Analysis
Interactive exchange of information and options
Key Principles of Food Safety
Prevent contaminating food with pathogens spreading from people, pets, and pests
Separate raw and cooked foods to prevent contaminating the cooked foods
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens
Store food at the proper temperature
Use safe water and cooked materials
Elements of Farm Food Safety
Contemporary Issues
Food safety - increasingly becoming a deep concern shared by consumers, industry and governments.
Strategies – Should be directed to avoid potentially severe health hazards.
Key controversies - Genetically Modified Food
on health of future generations and genetic pollution of environment,
Can destroy natural biological diversity
Globally, food safety assurance systems - more stringent, in response to food safety problems
Food Safety Hazards
Physical
Handling Adultration
Chemical
Agricultural Production
Biological
Pathogens Toxins
Food Safety History of Canada
History
Early 1900’s
Contaminated food, milk and water caused many foodborne illnesses
Sanitary revolution
Sewage and water treatment
Hand-washing, sanitation
Pasteurization of milk- 1908
Refrigeration in homes- 1913
History
Animals identified as a source of foodborne pathogens
Improved animal care and feeding
Improved carcass processing
Surveillance and research
Outbreak investigations
Laws and policies regarding food handling
1915 –Toronto - by-law for milk pasteurization
1920 – The Food and Drugs Act
1934 – CPHA - first formal training program
in food inspection.
1938 – Ontario - compulsory
pasteurization of milk.
1942 – Canada’s first food guide
1949 – Mandatory iodinization of salt
1954 – The Food and Drugs Act - criminal law.
1972 – The first comprehensive national
nutrition survey
1997 – The Canadian Food Inspection Agency
2004 – Canadian Community Health
Survey (CCHS)
2007 –Canada’s Food Guide – Major Revision
2007 – Nutrition labelling became
mandatory
2011 - Food Expert Advisory Committee (FEAC)
Broad expert strategic advice on
regulatory and administrative oversight of foods
matters related to strategic planning, priority-setting and environmental scanning of issues related to food safety.
The Committee currently consists of 20 members
the research and academic
health and regulatory professional
Industry, patient and consumer group sectors
Current Priorities
Sodium Reduction Strategy
Managing Trans Fat Levels
Standards for acceptable limits for GM contamination
Labelling of Unpasteurized Juice and Cider Products
Global Food Safety - Timeline
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
The Romans - 700 BC
Salting & Drying
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
Early 1800s
First large scale canning
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
1835 - Food Borne Parasite
James Paget
& Richard Owen
Pig parasite –
Trichenella Spiralis - Trichinosis
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
1860s - Pasteurization
Dr. Louis Pasteur
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
1888 – Food borne microscopic pathogens
Dr. August Gärtner - Bacillus Enteritidis
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
1906 - Irradiation
Appleby & Banks - irradiate particulate food in a flowing bed
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
1914 – Food Poisoning
Dr. M.A. Barber & 2 associates – Spoiled milk & Poisoned Themselves
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
1959 - HACCP
Pillsbury
700 BC – Romans – Salting and Drying
Early 1800s – Nicolas Appert - the first version
of canning
1835 James Paget and Richard Owen - pig parasite -Trichinosis
1860s Louis Pasteur - pasteurization and
fermentation
1888 – August Gärtner -Bacillus Enteritidis
1906 Appleby & Banks - irradiate particulate food in
a flowing bed
1914 - M.A. Barber -purposefully food poisoned himself
1959 - Howard E. Baumann – Pillsbury -
HACCP
1963 - Codex Alimentarius
Commission – FAO
Food Safety Timeline
1963 - Codex Alimentarius Commission
Food and Agricultural Organization
1980s – PEF & HPP
1993 – Biosensors
2003 - Smart Packaging – TTIs
2009 – Genomic sensors and Rapid
PCR Assays
2015 - Synthetic Bacteria
2025 - Real-Time Nanovision
2040 – Mobile apps for smartphone
cameras
2050 – Bio- Safety smart refrigerators
Food Safety Timeline
1980s – PEF & HPP
1993 – Biosensors
2003 - Smart Packaging – TTIs
2009 – Genomic sensors and Rapid
PCR Assays
2015 - Synthetic Bacteria
2025 - Real-Time Nanovision
2040 – Mobile apps for smartphone
cameras
2050 – Bio- Safety smart refrigerators
Food Safety Timeline
1993 – Biosensors
1980s – PEF & HPP
1993 – Biosensors
2003 - Smart Packaging – TTIs
2009 – Genomic sensors and Rapid
PCR Assays
2015 - Synthetic Bacteria
2025 - Real-Time Nanovision
2040 – Mobile apps for smartphone
cameras
2050 – Bio- Safety smart refrigerators
Food Safety Timeline
2003 – Smart Packaging
Safe
Unsafe
1980s – PEF & HPP
1993 – Biosensors
2003 - Smart Packaging – TTIs
2009 – Genomic sensors and Rapid
PCR Assays
2015 - Synthetic Bacteria
2025 - Real-Time Nanovision
2040 – Mobile apps for smartphone
cameras
2050 – Bio- Safety smart refrigerators
Food Safety Timeline
2009 – Genomic Sensors and Rapid PCR Assays
1980s – PEF & HPP
1993 – Biosensors
2003 - Smart Packaging – TTIs
2009 – Genomic sensors and Rapid
PCR Assays
2015 - Synthetic Bacteria
2025 - Real-Time Nanovision
2040 – Mobile apps for smartphone
cameras
2050 – Bio- Safety smart refrigerators
Food Safety Timeline
2015 - Synthetic bacteria
Recently an entire synthetic bacterial genome was constructed and transformed into another bacterial cell.
This is a great manipulative technology though it may take some time to master it.
In the near future commensal synthetic bacteria - introduced in the food to produce antibiotics that are detrimental to other pathogenic organisms.
Dr. Craig Ventor [Bottom Left: Synthetic Genome
transformed into Mycoplasma mycoides ]
J Craig Venter Institute, MD USA
1980s – PEF & HPP
1993 – Biosensors
2003 - Smart Packaging – TTIs
2009 – Genomic sensors and Rapid
PCR Assays
2015 - Synthetic Bacteria
2025 - Real-Time Nanovision
2040 – Mobile apps for smartphone
cameras
2050 – Bio- Safety smart refrigerators
Food Safety Timeline
2025 – Real-Time Nanovision
1980s – PEF & HPP
1993 – Biosensors
2003 - Smart Packaging – TTIs
2009 – Genomic sensors and Rapid
PCR Assays
2015 - Synthetic Bacteria
2025 - Real-Time Nanovision
2040 – Mobile apps for smartphone
cameras
2050 – Bio- Safety smart refrigerators
Food Safety Timeline
2040 – Mobile pathogen detection apps for Smartphones
1980s – PEF & HPP
1993 – Biosensors
2003 - Smart Packaging – TTIs
2009 – Genomic sensors and Rapid
PCR Assays
2015 - Synthetic Bacteria
2025 - Real-Time Nanovision
2040 – Mobile apps for smartphone cameras
2050 – Bio- Safety smart refrigerators
Food Safety Timeline
2050 – Biosafety Refrigerators
Organisms
Estimated 250 foodborne pathogens
Foodborne illness
2 or more cases of a similar illness resulting from ingestion of a common food
Bacteria most common cause
Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms
Foodborne disease outbreaks, cases and deaths in the united states
Salmonella had the highest number
Source: CDC MMWR Surveillance for Foodborne Disease Outbreaks
Microwave Pasteurization of
Shell Eggs
- A Case Study
News Update
Over half a billion eggs were recalled due to Salmonella
enteriditis contamination in the USA between the August
2010 and July 2011
Incurred a loss of nearly 300 million dollars in production
and transport costs
Sickened more than 2500 people in two weeks, leading to
additional economic losses
This strain of bacteria is found inside a chicken's ovaries,
and gets inside an egg
Eggs – Popular ingredient in many foods.
Valued for its exceptional functional and nutritional properties.
Many dishes contain raw egg as an essential ingredient.
Eggs – Potential hosts and carriers for pathogenic microbes
(Salmonella enteritidis)
The Problem
Pasteurization (57.5 C for white & 61.1 C yolk for 2.5 mins)
Present methods of In-shell pasteurization result in poor quality
eggs
Heat pasteurization with minimal changes to the egg proteins
needs consideration
Microwaves - Viable alternative for the pasteurization of In-shell
eggs
Proposed Solution Contd…
Why In-Shell?
• Mother Nature’s excellent packaging material –
the shell protects the egg
• Breaking and repacking - considerable
economic overheads
• In-Shell Pasteurization – the best possible
remedy
Need for research
Need for research
• Microwave heating is fairly non-uniform
• Heterogeneity of the egg
• Complexity in locating the points of
overheating
• Remediation of cold spots through
specific design alternatives
Contd…
Objectives – Long Term
To define the conditions under which in-shell eggs can be successfully pasteurized – microwaves at 2450MHz
To design a combination of waveguide
and egg holders (susceptors) - the required temperature profile for pasteurization inside the shell egg
Simulations using FEM Contd…
Simulations using FEM Contd…
Simulations using FEM
Contd…
Simulations using FEM Contd…
Temperature profile of shell egg heated in the laboratory oven with rotation - power density 2 W g-1 after 120 s
Experimental trials
Experimental trials
Contd…
Experimental trials
Contd…
Waveguide port
Focusing shield
Glass egg with egg white
Teflon turn table
Teflon stand
Applicator Design - Simulation
Simulated temperature profile
inside the egg rotating under a straight slot
(quartered)
Electric field distribution along the Z axis and the XY plane
Applicator Design - Simulation
Simulated temperature profile
inside the egg rotating under an
S-Parabolic slot
Dimension of the S-parabolic slot
Applicator Design - Schematic
Applicator Design - Setup
S-Parabolic Slotted Waveguide Applicator
Microbial Validation
CFU ml-1 of egg yolk after heat treatment using different microwave setups
Legend: CTRL – Control MWD – Domestic Microwave MWL – Laboratory Microwave MWS – S-Parabolic
Microwave
Quality Assessment - Turbidity
Shelf Life
Viscosity
Turbidity
Shelf Life- Foam Density
0.1
0.15
0.2
0.25
0.3
0.35
0 1 2 3 4 5 6 7 8 9
Foam
De
nsi
ty, g
/cc
No. of Weeks Unpasteurized MW Pasteurized Waterbath
Fisher LSD
The microwave heated egg white when compared to the
water bath heated ones
had a much higher enthalpy of denaturation
had a higher viscosity
was clearer
had a more stable foam with less foam density
had a relatively longer shelf life
The dielectric properties indicated much less
denaturation
Quality Assessment Contd…
Unsupervised k- means classified mosaic made using two eggs from each treatment
Hyperspectral Imaging
unpasteurized
Microwave pasteurized 0.75 W/g
Microwave pasteurized
1.5 W/g
Microwave pasteurized
3 W/g
Waterbath pasteurized
Reassure the safety of in-shell eggs
Help eradicate egg salmonellosis
Longer shelf life allowing transport to further distances.
Reduced breaking stock – increased profits for the
Canadian farmers
Research Outcomes
Concluding Remarks
Consumer concerns over GM food and issues like sodium reduction
Importance of regulatory interference in implementation of Food Safety
Pasteurization and sterilization
Conventional thermal processing
Non-thermal – HPP and PEF
Value addition and Nutraceuticals – Impose new challenges to food safety
Natural Sciences and Engineering Research Council of Canada
(NSERC).
Canadian International Development Agency (CIDA).
Le Fonds québécois de la recherche sur la nature et les
technologies (FQRNT).
Industry Support.