Ignou181009 modified-m

Presented ByDr. R.K. KHANDAL

DIRECTOR

ASPECTS OF FOOD SAFETY: DEVELOPMENTS & GLOBAL

TRENDS

SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH19, UNIVERSITY ROAD, DELHI-110 007

Email : [email protected] Website : www.shriraminstitute.org

Aspects of Food Safety: Developments & Global Trends

Part – I

• Food Quality & Food Safety Requirements

Aspects

• WTO, Codex and Harmonization of Standards

Part –II

• Residues of Toxic Contaminants

• Method Validation and Techniques

Toady’s interactive session would focus on above four main aspects in two parts

OUTLINE I: QUALITY, SAFETY & STANDARDS

Food and Food Quality

Food Safety

Safety Laws

Food Safety Issues : Divide between Developed & Developing World

Codex Challenges & WTO opportunities

The path forward

Food & Food Quality

Food is anything which is:

Solid or liquid

Digested when ingested

Assimilated in the body

Performs various functions in the body

What is Food ?

Anything that is eaten or ingested and includes :

Beverages like water, Additives like spices

Sources of Food

FRUITS

SPICES TUBER CROPS

CEREALS, PULSES,

OILSEEDS

MUSHROOM

PLANTATION CROPS

MARINE FOOD

MEDICAL AROMATIC

PLANT

VEGETABLES

Land-farming, aqua-farming and animal husbandry

MEAT & POULTRY

MILK &DAIRY

PRODUCTS

• Special diet• Antioxidants• Functional foods

• Milk & dairy• Fish & fisheries• Fruits• Nuts

• Dry fruits• Spices• Herbal extracts• Exotic fruits

Food For ?

Survival Nutrition

• Staple diet• Basic foods

• Healthy ingredients

• Nutrients

Ranges from staple diet to healthy diet with functionality

Functional

• Grains & cereals• Fruits &

Vegetables• Meat & Poultry

Additives must be checked for safety

Bulk food must meet criteria of quality and safety

Additives : Small quantity

Components of Food Basket ?

Major Minor

Cereals Pulses Dairy Fruits Vegetables

SpicesSweetenerFood ColourFlavour

Natural Synthetic

PreservativesFood coloursEmulsifiersAntioxidantsAntifoaming

agents

Bulk : Large quantity

Vegetarian Non-Vegetarian

Meat Poultry Marine

Perception of Quality Food ?

RegulatorNutritious, healthy, safe functional, un-adulterated, hygienic

Food quality is perceived differently by consumer and the regulator

Stringent quality norms for international trade

Consumer

Freshness, aroma, taste, appearance, free from foreign particles and insect infestation

Food Safety

Safe food is the one without:

Microbial contamination

Mycotoxins

Environmental contamination

Residual Agrochemicals

Residual Antibiotics/Veterinary Drugs

Unsafe Gene Modification

Banned Chemicals

Adulteration Definition based on impurities : minor or major

Safe Food ?

ASPECTS

Post Harvest

In order to minimize risk several challenges exist at all levels

HarvestSeeds

Pre Harvest

Soil Water for irrigationChemicals & fertilizers

Planting material

Adulteration

Crop maturity Pest & Diseases

Shelf-life- Radiation- Refrigeration- Modified condition Packaging

Migration of componentsTransportation

Controlled conditions

StorageConditions

TreatmentConditions

Processing-Technology- Additives

Gene modified

Variety

Treatment Technology

Aspects of Food Safety

Farm to Table : Safety Aspects for Milk

Stages

Animals

Collection of Milk

Transportation

Factors Affecting Quality

Fodder Medicinal

treatment

Sanitation of animal

Barn hygiene

Hygiene of milkman

Equipment and utensils

Distance Time Heat Light Violent movement

Attributes

Taste Flavour Fat

Flavour Appearance

Taste Appearance Flavour Rancidity

Possible Contaminants

Fertilizers, Pesticides

Antibiotics, veterinary drugs

Physical contaminants

Bacteria


Physical contaminants

Bacteria

Stages

Storage

Packaging


Hygiene Temperature

Type Sterility Hygiene

Attributes

Ranicidity Appearance Shelf life

Taste Flavour Shelf life

Possible Contaminants

Micro organism

Bacteria

Chemicals

Micro organisms

Bacteria

Extraneous matter

Possibilities of contamination exist at each step of processing

For safe food (milk) careful monitoring is a must !

CONSUMER

Farm to Table : Safety Aspects for Milk

Stages

Agriculture

Harvest


Soil Water Seeds Fertilizers GM Seeds

Technology Proper Timing

Attributes

Taste Flavour

Flavour Appearance

Taste Appearance Flavour

Contaminants introduced

Fertilizers Pesticides Chemicals Heavy metals

Physical Pesticides

residues


Mycotoxins

Fumigants

Insect infestation

Storage Moisture Temperature Humidity Fumigants

Farm to Table: Safety Aspects for Agri-Products

Agri-products involve more complexities than dairy farming

Stages

Processing

Packaging

Transportation

Attributes

Taste Appearance Flavour Shelf life

Taste Flavour Appearance Shelf life

Taste Appearance Flavour Rancidity


Technology Additives

Material used

Hygiene

Distance

Time

Heat

Light

Contaminants introduced

Physical Banned chemicals Heavy metals Microbial

Leachables Chemicals

Micro organisms

Bacteria

Extraneous matter

Bacteria

CONSUMER

Farm to Table : Safety Aspects for Agri-Products

For safe food, each stage is critical for one reason or the other !

Sources &

Control Points

Medical treatment

Mycotoxins Agrochemical

Rearing Agriculture Microbes

Consumer

Storage

Retails

Transportation

Packaging

Processing

EnvironmentHygiene

Degradation on shelf Life

• PAH/PCBs• Dioxins• Furans• Heavy Metals

Veterinary residues Microbes

Leachables

Residues

Food Safety Laws

Consumer confidence in food

Greater assurance

Transparency

Traceability

Requirements of Food Safety Laws

All the above to be reflected in food laws

Food laws should be universal with harmonized standards and norms

Food Safety: Development & Trends

All the developments demand for food safety as a criteria for food quality for global food trade

The trends are clear for harmonization of standards and compliance of SPS norms

Development Resulting Trend

WTO

Codex

SPS

PS

• Undisputed platform for resolving global food trade issues

• Harmonization of food quality Standards

• Mechanism & systems to ensure food safety

• Systems to streamline the global food trade between developing and developed countries

CODEX

Codex Alimentarious: Definition

Science based organization

Reference point for food safety

Focal point for R&D in food

Independent and unbiased

Consisting of experts

Multi-disciplinary

An independent international organization serving as the reference point for food safety consisting of experts from multi-disciplinary areas of food safety in the world

Codex A set up by WHO & FAO in 1962 has emerged as the focal point for all food safety issues

What is Codex A? What it consists of?

CODEX

Codex Alimentarious: Scope

Food safety issues

Labelling

Exchange of information

Facilitation for compliance of

food safety

Standards & quality norms

R & D on food safety

Codex A deals with all aspects of food safety for global food tradeTo provide informations: quality, standards, R & D, etc. A reference for 169 members for disputes of food trade

What it deals with? What is its purpose?

CODEX

Codex Alimentarious: Dimensions

Harmonization of standards

Information provider

Resolution of disputes

Level-up approach

Prioritization of R & D areas for food safety

Scientific basis for quality standards

Codex A has several facets, as an inter-governmental statutory body to ensure food safety for all !

Sanitary and Phytosanitary Measures Agreement (SPS)

Protects human, animal and plant health Based upon scientific principle involving risk

assessment studies Covers all aspects of :

Testing Inspection Certification Approvals Packaging and Labelling

All aspects are directly related to food safety

SPS Agreement : Based on 7 Principles

National Sovereignty : Countries can use own risk standards

Harmonisation : Reach a common measurement

Equivalence : Acceptance of SPS measures of another countries

Science based measures : Include risk assessment studies

Regionalisation : Allow Exports from disease free area

Transparency : With respect to SPS measures if differ in internationally recognisedstandards

Dispute resolution : Provides mechanism for resolvingdisputes through scientific

justification Leading multilateral agreement affecting the international food trade ; Essential for food trade !

Food Safety Issues :

Developed Vs Developing World

Food Consumption Pattern ?

• Mostly fresh food• Additives and chemicals used for

preservation and aesthetics

• Mostly Processed Food• Additives and chemicals used for

preservation

• Food Safety is not a major concern

• Less concern about microbial, chemical residues

• Food safety norms: Flexible

• Food Safety is major issue

• High concern about microbial, chemical residues

• Food safety norms: Stringent

Developing Countries

Developed Countries

A perceptible divide : trade barriers is an issue!

Issues Related to Food : Status ?

• PrimarySecurity

Quality

Production

Preservation

Processing

A distinct division between the developed and developing countries on various issues related to food and food trade !

Immediate effect becomes a safety issue in developing countries the long term effect concerns developed countries

Issues Developing countries

Developed countries

Safety

• Secondary

• Low Yield

• Marginal

• Primitive

• Secondary

• Secondary

• Primary

• High Yield

• Extensive

• Advanced

• Primary

Position of India in Global Food Production

Position Issues for Exports Target Countries Product

1Milk, Tea, Jute, spices, Banana,Mango Confectionery

Mycotoxins,Seed Weevil, Banned Additives Residues, Labeling, Packaging

EU , US, Gulf

SE Asia

Mustard, Ground nut, Rice, Vegetables, Bakery

Residues, Seed Weevil, Labelling, Packaging,Mycotoxins

EU, US, Japan, China

Wheat, Onion, Butter, Sugar, Floriculture, Fisheries, Cotton, Cold drinks

Mycotoxins, Residues, Labelling, Packaging,

Japan, EU, Gulf, China, Asia

Honey, Mushroom, Potato, Wine, Pulses, Meat & Poultry

Packaging, Residues, Mycotoxins, Labelling

EU, Japan, US4

3

2

• Institutional Co-ordination

Food Safety: Key issues for India

Focus to create: Awareness for food safety issues; R & D infrastructure; capability-building in monitoring; human resources development and opportunities for adoption of state-of-the-art technologies

• Awareness of safety & quality control amongst stake-holders in organized & unorganized sectors

• Incidences of Food-borne diseases

• Emergence of newer vibrant pathogens

• Quality of imported food products• R&D focus & outreach

• Responsive monitoring system

• Technical skills & equipment facilities • Introduction of variety of GM foods

Challenges &

Opportunities

Each component is important for the issues and challenges of food safety in their own respect

MANUFACTURER

Aspects of Food Safety : Components

ASPECTSCONSUMER PRODUCT

REGULATOR

MANUFACTURER

Aspects of Food Safety : Manufacturer Related

OpportunitiesChallenges

Processing

Process Validation Cost reduction Coordination between

industries

Productivity

New Product Development

Higher shelf life Increased marketability

New Products

Quality Raw material Systems implementations

Cost Effectiveness

Competition R & D for newer products

PRODUCT

Aspects of Food Safety : Product Related


Residues of banned chemicals

Product tractability R & D studies in identifying

food borne hazards Risk assessment studies to

fix MRLs

Sanitary & Phyto-sanitary

Increase in exports Better economy Technology development

for increasing shelf life

Genetically Modified

Build capability & capacity for residue monitoring

Strong databases for residues Shelf life enhancement New packaging materials

Packaging Shelf Life

New materials for packaging

R & D for biotechnological products

REGULATORS

Aspects of Food Safety : Regulator Related

Facilitation food trade Acceptance of export

consignment

MRLS

Barriers


Certification

Capability capacity

Single regulatory authority Training of inspectors Enhancement of capacity/

capability

Acceptance of systems at unorganized levels

Well defined policies

Quality Assurance

Safe product

Methods

Scientific basis

Risk communication strategies

Management of food safety crisis

Harmonization of standards

CONSUMER Opportunities

Developing appropriate policy to advance ecologically friendly alternative & ecosystem restoration technology at National & International level

Nutrition

Safety Aspects of Food : Consumer Related

Adulteration/ Contamination

Organic

Risk Assessment studies

New method development

Research for value added products

Assessing nutrition of GM derived foods

BenchmarkingValue Added

ProductsLabelling

Challenges

Safety food practices Quality monitoring

Food chain hazard identification

Consumer education, communication & training

Transparency about processing

What are we trying to say ?

Food safety issues are complex in several ways

A divide exists between the producers and consumers at international level

Producers (Developed Countries) of bulk food import functional food, producers (Developing Countries) of functional food do of bulk

Opportunities exist for all but the onus for dealing with the challenges also lies on all !`

Rejection of Consignments Basis: Non-Scientific MRL Values (An Example)

Rejection of consignment from Indian to EU as a result of detection of Nitrofuram Metabolites

Year Product Residues Detected Importing Country

2003 Nitrofuran metabolite AOZ

Egg powder Denmark Germany

Belgium

2003 Nitrofuran metabolite AOZ Nitrofurazous SEM

Fish & Fish products

Germany UK

Belgium Netherlands

2004 Nitrofurans AOZ SEM

Fish & Fish products

UK Netherlands

Belgium

No permitted levels established

Minimum required performance limit (MRPL) of method to be used

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11010 10589

12845

21461

30192

0 0

5%6.76%12.43%23.69%

0

5000

10000

15000

20000

25000

30000

35000

2001-02 2002-03 2003-04 2004-05 2005-06 2006-07

Amount of export Rejected

Amount of Grapes Exported From India Vs Rejection At National Level

Rs.

(in

mi llion

)

Year

Heavy Rejections

RMP in place

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Amount of Honey Exported (Rs. in million) From IndiaR

s.

(in

mi llion

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Year

Heavy Rejections

RMP in place

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Challenges and Opportunities

Self reliance

Contravention of Exports

(Cereals, Spices, Herbal Products, Confectionery, Milk & Bakery)

Competitiveness

Market leadership (Honey Marines)

Imports

Health Hazards (Oil seeds)

Selective Exports

Health Safety (Fresh Fruits)

Pro

du

cti

vit

y

A bit extra effort and we will be on top !

Quality

Residues

Guar Gum

Egg powder

The Path Forward!

Interactions: Industry – Academia – Government

Interdisciplinary interactions important for safe food & growth of food industry and hence, international food trade !

Production of safe food

Growth of Food Industry

•Food Production

•Research•Technology•Mechanization

•Legislation•Policies•Support

• Farmers/ Growers• Processors

• Universities• R & D Institutes• Scientists• Technologists

• Regulatory authorities

• Policy makers

Industry

Academia

Government

The Path Forward

Establish existing level of Quality at National Level

Risk assessment studies by researchers in all areas

Development of biotechnological products

Develop capabilities to meet Codex norms

Harmonisation of standards for global competence

Use scientific management concepts for compliance

The Path Forward : Immediate Steps

Food Safety Challenges are off-set by Global

Opportunities

`

Let us race for them !

THANK YOU

Ignou181009 modified-m

Education

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