from the fish feed to the fish on a plate · from the fish feed to the fish on a plate ... Vibrio...

Funded by the European Union’s Seventh Framework Programme

An overview of safety concerns:from the fish feed to the fish on a plate

S. Smole Možina1, M. Sterniša1, B. Jeršek1, P. Raspor2

Biotechnical Faculty, UL Ljubljana, Faculty of Health Sciences, UP Izola, Slovenia

Improving fish feed and feeding techniques, fish processing, labelling and marketing with fish products

Vodnany, Czech Republic 1.-2.2. 2016


• Introduction: WHY and HOW to talk about safety in the fish chain

• Basics of the regulatory system: Food law, EFSA, CAC, HACCP, GMP…

• Overview of the main chemical hazards

• Overview of the main (micro)biological hazards

• Other hazards - physical, allergens, spoilage…

• Farmed vs. wild fish – safety approach and consumer beliefs

• Traceability and labelling system in fish production chain

• Emerging issues – frauds and mislabelling, markers for tracing, allergens...

• Future challenges (novel technologies and HACCP elements…

• …and at the end -back to the consumers – their knowledge and attitudes as critical part of the safety

AGENDAMain points of presentation

Sonja Smole Možina et al., An overview of safety concerns…


Fiedler et al 2016

3

Introduction (I): WHY to talk about safety in the fish chain

Recent sharp increase in production (of farmed fish);

globally, aquaculture is the fastest-growing animal-food-producing sector

FAO, 2014



Mansfield, 2011


Introduction (II): WHY to talk about safety in the fish chain…


Introduction (III): HOW to talk about safety in the fish chain…

Gormaz et al., 2014



Basics of the regulatory system (I)

• The European Commission developed an integrated approach to food safety

'from farm to table‘, including feed production, primary production, food

processing, storage, transport and retail sale.

• The main regulatory body is DG SANCO – Directorate general for health and

food safety – department of European commission considering food and safety

alerts, labelling and nutrition, biological safety, GM food& feed, chemical safety,

food improvements agents, novel food, animal nutrition, food waste …

S. Smole Možina et al., An overview of safety concerns…

http://ec.europa.eu/food/safety/general_food_law/index_en.htm


• Food law is based on the three inter-related components of risk analysis:

– risk assessment

– risk management

– risk communication

• All those are important components to evaluate and solve potential hazard

risk for consumers.


Basics of the regulatory system (II)


Basics of the regulatory system (III)

• It also sets up an independent agency responsible for scientific advice and

support EFSA – European Food Safety Authority;

• It creates the main procedures and tools for the management of emergencies and crises as well as the Rapid Alert System for Food and

Feed (RASFF).

• Following the international trade and safety all EU countries are members

of Codex Alimentarius Commission (CAC) – this is intergovernmental body

with a today present membership of 185 member governments plus EU as

a member organization


http://ec.europa.eu/food/safety/general_food_law/index_en.htm


Basics of the regulatory system (IV)

• Objectives of CODEX– Protect consumers' health

– Ensure fair practices in international food trade

– Coordinate all food standards work done by international governmental and non-governmental organizations



Basics of the regulatory system (V):HACCP, GMP

• To insure safety in internal sale and international trade HACCP has been

implemented in 2006 as the best preventive measure to reduce or eliminate

hazards along the whole chain, not only final product.


FOOD PRODUCTION

FOOD PROCESSING

DISTRIBUTION CONSUMER

plant-based

mic

robi

al-

base

d

animal-based

conventional

organic

Veterinary drugs

Feeding

Fish farming

Water

Environment

Pesticides

Fertilizers

Plant breeding Cultivation

Employees Packaging

Storage

Quality Management

tools

Utility factors Water, steam

Air

Buildings

Transport

Time

Distance

Temperature

Shelf life

Training

Nutritive value

Information

Labeling



PRIMARY PRODUCTION / BREEDING

PROCESSING

STORAGE

DISTRIBUTION /DELIVERY / MARKETING

CONSUMERS /MEAL PREPARATION

Overview of food safety hazards along the fish production chainBIOLOGICAL CONTAMINATION

Food-borne parasites Contact infections

FlukesRoundwormsTapeworms

Aeromonas spp.Streptococcus iniaeErysipelothrix rhusiopathiaeMycobacterium spp.Vibrio spp.

Indigenous bacteria

Listeria monocytogenesAeromonas spp.Clostridium botulinumPlesiomonas shigelloidesVibrio spp.

Bacterial contamination

Listeria monocytogenesEnterobacteriaceaeStaphylococcus aureusYersinia spp.Bacillus cereus

Spoilage

Scombroid intoxicationHistamine

Food-borne infections

Antimicrobial resistance

CHEMICAL CONTAMINATION

Heavy metals (Pb, Cd, As, Hg)Fish toxins:- Tetrodoxin- CiguatoxinFreshwater blue alge (cyanobacteria) toxins:- Mycocystins- NodularinsHistamine

Natural compounds Evironmental contantaminants Processing contaminants

PesticidesVeterinary drugsPCDDPCDFPCBPBB

PAHHAAAcrylamide3-MCPDFood additivesResidues from packaging materialsIntentionaly and unintentionaly added compounds

PHYSICAL HAZARDS

EMERGENT CONTAMINANTS

Endocrine disrupters Mycotoxins, masked mycotoxinsAllergensFraud/adulteration

BonesParts of processing material


PRIMARY PRODUCTION / FISH FARMING

PROCESSING

STORAGE

DISTRIBUTION /DELIVERY / MARKETING

CONSUMERS /MEAL PREPARATION

CHEMICAL CONTAMINATION

Heavy metals (Pb, Cd, As, Hg)Fish toxins:- Tetrodoxin- CiguatoxinFreshwater blue alge (cyanobacteria) toxins:- Mycocystins- NodularinsHistamine

Natural compounds Evironmental contantaminants Processing contaminants

PesticidesVeterinary drugsPCDDPCDFPCBPBB

PAHHAAAcrylamide3-MCPDFood additivesResidues from packaging materialsIntentionaly and unintentionaly added compounds

BIOLOGICAL CONTAMINATION

Food-borne parasites Contact infections

FlukesRoundwormsTapeworms

PHYSICAL HAZARDS

EMERGENT CONTAMINANTS

Endocrine disrupters Mycotoxins, masked mycotoxinsAllergensFraud/adulteration

BonesParts of processing material

Aeromonas spp.Streptococcus iniaeErysipelothrix rhusiopathiaeMycobacterium spp.Vibrio spp.

Indigenous bacteria

Listeria monocytogenesAeromonas spp.Clostridium botulinumPlesiomonas shigelloidesVibrio spp.

Bacterial contamination

Listeria monocytogenesEnterobacteriaceaeStaphylococcus aureusYersinia spp.Bacillus cereus

Spoilage

Scombroid intoxicationHistamine

Food-borne infections

Antimicrobial resistance


Chemical contamination –

bioaccumulation and biomagnification

• Biomagnification of chemical contaminants (i.e. PCB)

• Prerequisites

– Bioconcentration

– Bioaccumulation

– Persistence in environment

• Examples (POP)

– Organochlorine pesticides

– PCBs

– Dioxins

– Mycotoxins

– MeHg

GULL 25.000.000x

LAKE THROUT 2.800.000x

SMALL FISHES 835x

CRUSTACEANS 45.000x

ZOOPLANKTON 500 x

PHYTOPLANKTON 200x



RASFF notifications by food category in 2014




Top 10 number of notifications by RASFF in 2014


Mercury - ecology

• Naturally occurring element and anthropogenic sources –mining, burning, different industrial productions

• Dietary mercury intoxication organic mercury MeHg and di-MeHg– Lipid soluble– Good absorption– Bioaccumulation

https://11and4tht.wordpress.com/2013/11/14/mercury-in-fish-a-pictorial-description-of-the-mercury-cycle-in-lakes/



MeHg

•Acute toxic effects

– nonspecific disorders of CNS

– difficulties in swallowing and articulation

– concentration difficulties

– loss of sight and hearing

– coma and death

•Chronic toxic effects

– brain edema

– decomposition of brain gray cells

– formation of the glial tissue

– brain atrophy

•Teratogenic effect

• t1/2 of MeHg is approx. 70 days

INHALATION SKIN ABSORPTION INGESTION

Lung Skin GIT

BLOOD Liver

Feces

MeHg

Hg2+

Hg2+HairKidney

Urine

Hg2+

CNS

Placenta

FetusCNS

Mercury - toxicology



Mercury in fish and in risk-benefit studies of fish consumption

Source: Bosch et al. / J Sci Food Agric 2016; 96: 32–48 Source: EFSA Scientific Opinion, 2015



Other recent issues in the field of chemical toxication of fish...




Overview of biological hazards along the fish production chain


Listeria monocytogenes - ecology

• Ubiquitous…vegetables, fish, milk,

meat…, ready-to-eat food..

• Robust bacterium (g+, non-

sporogenic, growth in wide range

of pH, Aw, NaCl, T…

• Can grow in refrigerator

• Biofilms…

Source: RASFF Annual Report, 2014, p.21



Listeria monocytogenes



Source:EFSA 2015, RASFF




L.monocytogenes – epidemiology of illness

• low frequency, but

recently increased

• high fatality rate in

high-risk groups


Regulation on microbiological criteria for foodstuffs lays down food safety criteria for

certain important foodborne bacteria, their toxins and metabolites, such as

Salmonella, L. monocytogenes, staphylococcal enterotoxins, Clostridium botulinum

and histamine…

Other microbiological risks and safety criteria determined…




Farmed vs. wild fish – safety approach (I)

• Main difference in farmed vs wild fish could be the ratio of Omega 3/6 fatty acids

(but in common fish species, such as bass, cod, trout, and salmon, farmed-raised

fish have as much or more of the omega-3 fatty acids EPA and DHA as the same

species captured in the wild. In contrast, farmed low-trophic species (catfish and

crawfish), have less than half the EPA and DHA per serving than wild caught.

• Farm-raised fish have higher total fat than wild caught. http://health.gov/dietaryguidelines/2015-scientific-report/14-appendix-E2/e2-38.asp



Farmed vs. wild fish – safety approach (II)• Both farmed and wild fish can accumulate organic and inorganic environmental

toxic compounds.

• Due to increasing plant substrates in fish feed contaminants like pesticides and mycotoxins can accumulate in fish. This needs more control!

• The possible solution is to use binders and enzymatic compounds like in modern animal husbandry nutrition to reduce or eliminate possible toxicant from feed.



Farmed vs. wild fish – safety approach (III)

• Antimicrobial residues (antibiotics, chemotherapeutics) in farmed fish -

long farming cycle - antibiotics can be used only in first farming year…

(preventing toxicity, drug hypersensitivity and development of antibiotic

resistance in microorganisms)

• “Integrated farming” which combines intensive poultry or pigs husbandry and aquaculture could be of special risk for transmission of bacterial resistance genes among animals and to humans…

• Parasitic infestation of Anisakis and chemical environmental contaminants

are claimed to be higher in wild than in farmed fish;

• Spread of pathogenic microbes, i.e. as a consequence of warming –

climate changes (Vibrios in the aquatic environment).


Traceability system in fish production chain (I)

’Traceability’ means the ability to trace and follow a food, feed, food-producing animal or substance

intended to be, or expected to be incorporated into a food or feed, through all stages of production,

processing and distribution.” EC Law

• Traceability and labelling regulations ensure food

products to be tracked throughout the supply chain

and described accurately to consumers;

• Traceability in fish production chain is a tracking of

complete history of product assuming definition of

species to delivery to the market - Important tool for

own control, control of product and origin for

authority inspections, certification, surveillance and

monitoring.



Emerging Issues – fish fraud/adulteration/mislabeling

Bouzembrak and Marvin, 2015

Tahkapaa et al., 2015

• Food and also fish mislabeling has been widely reported throughout the world.

• Fish fraud is economically driven, but it may result in severe health consequences!



Emerging Issues – recently cited cases of mislabeling..

• Complex multinational supply chains, price pressure, as well as resource limitations

encourage substitution of higher value ingredients with lower value species or

varieties. Thus, the fish market is particularly susceptible to fraud and substitution!

• Required labels:

• commercial

designation

• scientific name

• Production (wild / farmed) method

• geographical area (country) of

origin

• processing (fresh/frozen)method

• verifiability of potential eco-

labels…



Emerging Issues – fish fraud/adulteration/mislabeling

Source: Oceana, USA, 2013; (Clark, 2015)



Emerging Issues – biomarkers for tracing and labeling


Future challenges - novel technologies,HACCP elements…

• One of the main worldwide concerns from the point of view of safety of fish and fish products is the increasing number of novel and unexpected chemical substances that contaminate the aquatic environment. Currently, there is a lack of cost effective, user-friendly methods to detect many of these contaminants and there is no method to detect unknown contaminants.

• A paradigm shift is necessary in the aquaculture production industry from contaminant detection only, to monitoring the effects of the contaminantsas well.

• This can be achieved by introducing a systems approach and using a

biological warning system (BWS) specifically adapted to fish farming.

A paradigm shift in safe seafood production: From contaminant detection to fish monitoring

Eguiraun et al., TiFST, 2015



• In this manner, it would be possible to develop affordable, on-line

identification of production units displaying atypical responses or

behaviour - and therefore potentially contaminated - regardless of whether

the contaminant is an identified or an unknown substance.

• Once developed, the BWS should be implemented within the HACCP

plans and the results accompany the traceability documentation of the

products.

Future challenges - novel technologies, HACCP elements…


Eguiraun et al., TiFST, 2015




…And at the end - back to the CONSUMERS

• Consumers may not use all of the information that is provided for them, but its presence is important to them because of its role in building trust or giving reassurance .

• Consumers from all countries reported an indication of quality and/or foodsafety as an information cue when buying fish (Pieniak, 2013).



• The most important sources of information are labels on the product and sellers in retail or supermarkets. The Internet was identified as one of the most important information sources about sea and freshwater fish products in all of the countries studied.

• Policy makers should seek to communicate with consumers using this type of information channel. The use of social network sites and blogs to reach younger consumers is particularly recommended (Pieniak et al., 2013).

• General knowledge is poor. More contents about food, food products and nutrition (including quality and safety) should be included in educational programmes at all levels, starting with the primary school.

…And at the end - back to the CONSUMERS knowledge


Dēkuji za pozornost!

Contact: Prof. Sonja Smole Možina, PhD

Chair of Biotechnol., Microbiol. and Food Safety,

Department of Food Science and Technology,

Jamnikarjeva 101, Ljubljana, Slovenia

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