no standards = no market - matís · no standards = no market ... milk with leather proteins milk...

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No Standards = No Market

Andreas Hensel

Professor Dr. Dr. Andreas Hensel (BfR/Germany); Sellfoss (Iceland); Nordic Bio Conference; 25.06.2014

Signed

November 2013

Started

January 2014

Finished

June 2014

will be continued


What are all the things that

come to your mind when thinking

about possible problems or risks

associated with food?

(MULTIPLE ANSWERS

POSSIBLE) %EU

„There ist nothing to eat!“

Eurobarometer, EU, 2005 http://www.efsa.europa.eu/en/riskperception/docs/riskperceptionreport.pdf


The Importance of Trust

• Trust is essential for risk communication and regulation

• Trust is needed

– if information is incomplete

–because large groups of the public will not process all available

information

• People who distrust food safety risk messages are unlikely to

believe or act upon the information.

• This may have negative impacts on

• Health

• The environment

• Agri-food trade

• Economic factors (e.g. employment)

FAO (in preparation). Handbook on food safety risk communication


Trust Components

Credibility

The extent to which a source or institution is

perceived to have the knowledge and expertise to

assess, manage and communicate about a risk

Honesty

The extent to which a source or institution conveys

information about a risk in an open, truthful and

transparent way

Care or empathy

Care for the interests of the other party and that the

source or institution shares the same values and

concerns

FAO (in preparation). Handbook on food safety risk

communication


Precaution

Inde

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Trust


Iceland's economy is highly export-driven. Iceland’s main exports are fish and fish

products 40%, aluminum and alloys 40% and animal products. Fishing industry

provides 70% of export income. Iceland’s main export partners are Euro Area, United

Kingdom and United States.

Source: http://www.tradingeconomics.com/iceland/exports


Predictable Trends – Emerging Challenges

• Climatic change, global warming

• Increasing world population

• Globalization in production, trade and consumption

• New markets

• Demographic trend

• New energy policies

• Land grabbing

Professor Dr. Dr. Andreas Hensel (BfR/Germany); Sellfoss (Iceland); Nordic Bio Conference; 25.06.2014 9

DEFINITION

ESFA, 2007. Definition and description of « emerging risks » within the EFSA’s mandate. Statement of the Scientific Committee, 10 July 2007.

New Hazard

Known Hazard

Emerging

Risk

Significant exposure

New Exposure

Increased susceptibility


Consequences of Global Trends

• New strategies for agricultural production

• New technologies (nanotechnology, genetic engineering…)

• Traceability to fight fraud and product piracy

• Problems from recycling processes

• Increase of aquaculture production

• Active packaging

• Import controls

• Bioethanol production

• New feeding stuffs


The global background: regulations, institutions

WTO – Agreements

World Trade Organisation (WTO)

International organisation for the coordination of multilateral trade agreements between nations. Effective arbitration of disputes with trade conflicts.

Codex Alimentarius

Collection of international food standards, prepared by FAO and WHO, not legally binding

World Health Organization (WHO)

Agency of the United Nations which coordinates the public health system internationally.

Food and Agriculture Organization (FAO)

International organisation for the optimisation of the distribution of agricultural products

EC Regulations, EC Directives, Recommenations, Guidelines

Reg. 178/2002, “Basic Food Regulation”,

Reg. 882/2004 “Control Regulation”,

Reg. 852 – 854/2004 “Hygiene package”, etc.

National Food and Feed Legislation

Legal basis for everyone who produces foodstuffs and trades in them


Global Level

National Level

Institutional Level

Company Level GMP, GLP, HACCP, Gobal GAP, IfS…..

National and EU Regulations

National (and EU Regulations)

…..


Technology

Raw materials

Hygiene

Packaging

Process monitoring

HACCP

Product inspection

Labelling

Regulative

Level

Foodstuff

Feed

Unwanted Compounds

Residues

Contaminants

Monitoring

Level

Definition of Product Standardization

Legal

Policies

Identification /

Labelling /

Terminology

Production

Level

Ingredients Illegal

Additives Identity, Authenticity

Feed and Food Chain –

an interconnected Network


Standards

are influencing

Food Safety/Security Food Fraud Freedom of Choice


Adulteration e.g. melamine in milk

Tampering e.g. changed expiry date

Over-run e.g. under-reporting of production

Theft e.g. product distributed outside of regulated supply chain

Diversion e.g. relief food redirected

Simulation e.g. inexact copies of foods produced without the same food safety assurance

Counterfeit e.g. product fully replicated but without the same food safey assurance

TYPES OF FOOD FRAUD (SPINK 2007, 2009)


Globalisation = big money for legitimate business ……. and for others too:

Adulteration

Milk with melamine

Milk with leather proteins

Milk with clouding agents

Counterfeiting

Pesticides (organised crime)

EXAMPLES OF FRAUD


MELAMINE

approved as food contact material

(Directive 2002/72/EC)

• legally used in plastics, fabrics, glues,

colorant for inks etc

• illegally used in feed & food

analytical tests measure higher

protein content

₤ € $


BV

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22 May, 2014 Food Fraud – A New Challenge?

Ten products which probably might be

affected by food fraud activities:

1. Olive oil

2. Fish

3. Organic food

4. Milk

5. Cereals

6. Honey and maple syrup

7. Coffee and tea

8. Spices like saffron and chilli powder

9. Wine

10. Special fruit juices

Report by European Parliament (draft)

Source: BVL


BV

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O_04_0022_000_V

1.0


Nation wide control programmes with possible relation

to food fraud in Germany

Jahr Title of the programmes

2006 Carbon monoxide treatment of salmon and tuna

2006 Increased water content in boiled ham - improper addition of foreign protein

2007 Use of cheese imitations without labeling

2008 Labelling of vanilla in vanilla ice cream, vanilla pudding and custard

2008 "Low in sugar", "sugar free" and "no sugar added" in accordance with the

Health Claim Regulation

2009 Use of starch in boiled sausages

2009 Quality of boiled ham and ham imitations in the catering


BV

L_F

O_04_0022_000_V

1.0


Nation wide control programmes with possible relation

to food fraud in Germany

Jahr Title of the programmes

2011 Fish species identification in fish portions labelled as sole in gastronomy

2012 Boiled sausage without labelling the use of poultry meat

2012 Imitated yogurt in gastronomy (yogurt with vegetable fat)

2014 Analysis of meat, meat products and ready meals which are labelled as "beef"

on other, non-declared species (except for horse meat)

2014 Use of MSM (mechanically seperated meat) in finely minced boiled sausage

with emphasizing indication of quality

Source: BVL


Challenge Traceability and Product Identity


Why traceability is necessary

Avoidance of food crises

Fast reactions in cases of food crises

Protection of regional markets and producers

Guarantee of fair trade

Protection of freedom of choice of the consumers


Benefits of traceability for the consumer

• Food safety

• More targeted recalls

• Access to all food properties

• More informed choice when buying


• Geographical origin

• Production origin

• Species origin

Integrated traceability systems are being

developed for the food industry that can verify:


Example - Authenticity control of pistachios

pistachios are popular snacks

Authenticity control necessary

false declaration???

Aflatoxins in Iran pistachios

1997 import-stop

strictly EU-import regulations


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Turkey

Iran

Origin of Pistachios Stable Isotope Ratios

Commercial samples

Heier 2006, PhD. thesis


Benefits of traceability for the food industry

• Meet legislation and commercial requirements, including

certification

• Labour and cost reduction, rationalization, better control

• Satisfy needs of buyers and consumers

• Competitive advantage

• Effective control

• More targeted recalls

Benefits of traceability for the authorities


Traceability - Approaches

Examples:

DNA or protein detection methods for qualitative and quantitative

GMO analysis

Stable isotope analyses (H,C,N,O,S)

Infrared Spectroscopy (NIR) for identification of meat species or FTIR

for confirming the geographical origin of cheese e.g.

Proton Nuclear Magnetic Resonance ( 1H NMR) to identify the

geographical origin of olive oils e.g.

Labeling Documentation Database

Control with analytical fingerprinting

and profiling methods


Fingerprinting/Profiling Analysis Detection of “”

Fast Screening Techniques: e.g. NMR, FT-IR, High-Resolution MS

Taken from: Bruker Juice Screener® - Applicable with no sample preparation

- Detection of known adulterants

- Detection of “abnormalities” Further deeper evaluation

Stable isotopes etc.


Profiling Analysis 1H-NMR-Detection of Melamine in milk powder

6.000 5.950 5.900

Melamine

Black: d6-DMSO extract milk powder

Blue: d6-DMSO extract milk powder spiked with melamine

Lactose HO1-a

Lactose HO1-b

Urea

CH3/CH2 fatty acid

Lactose

TMS

DMSO

TMU

7.50 5.00 2.50 ppm


Grüne Woche Berlin, Januar 2011

Case study: Dioxin 2011

really ?

Are debates about zero

tolerance still realistic?


Limit of detection for dioxins

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http://www.bwk-bund.de/fileadmin/Dokumente/Veranstaltungen/Kongresse/2010/13-Pinnekamp-Verfahrenstechniken.pdf








Future of Analysis ?

• Prediction impossible for globalised fraud

• Health risks will be taken

• Different analytical approaches for authentication

• Authentication needs comparable data

• Use of uniformed methods

• Recognition of authenticated areas

• „Food Profiling“ technologies without targeted procedures

(e.g. NMR, FTIR) will gain importance in the future


The influence of food borne crises

– starting points for changes -


The Case of the O104:H4 Outbreak in 2011

Comparing Distribution of Sprouts and Cases

HUS incidences by residence (per 100.000 inhabitants) Robert Koch-Institut. Bericht: Abschliesende Darstellung und Bewertung der

epidemiologischen Erkenntnisse im EHEC O104:H4 Ausbruch, Deutschland 2011.

Berlin 2011.

Distribution of sprouts from the horticultural

farm in Lower Saxony

cases of illness

2.987 EHEC

855 HUS

cases of death

18 EHEC

35 HUS


Why is food prone to crises?

Food is elementary –

any contact with food is unpreventable

Consumers remove more and more

from the production process

improved analytical methods


Reasons for Food Crises

new scientific findings

public perception

misguidance of the consumers

contaminations


Risk Communication - The real Challenge

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Thank you for your attention

Andreas Hensel

Federal Institute for Risk Assessment

Max-Dohrn-Str. 8-10 10589 Berlin, GERMANY

Tel. +49 30 - 184 12 - 0 Fax +49 30 - 184 12 - 47 41

[email protected] www.bfr.bund.de


Import

Paprika powder


Import

Tumeric powder (Curcuma)


Export

parasitic nematodes

parasitic nematodes

http://en.wikipedia.org/wiki/Parasitic

http://en.wikipedia.org/wiki/Nematode


Export

no standards = no market - matís · no standards = no market ... milk with leather proteins milk...

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