fsai nes · fsaines v 2015 in this issue page 2 taking stock and looking forward page 3 guidance...
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NEWSFSAI
Vol 17 Issue 3 ISSN 1393-6972
May/June 2015
In this issue Page 2 > Taking Stock and Looking Forward Page 3 > Guidance for the Use of Food Marketing Terms Page 4 > Safety of Caffeine Page 5 > Legislation Update Page 8 > Visitors to the FSAI; Survey of the Microbiological Safety of Fresh Herbs and Salad Leaves; Guidance on Sous Vide Cooking for Caterers Page 9 > FAQ Page 10 > Event Round-up Page 11 > Upcoming Events Page 12> Joint Meeting of the Food Safety Consultative Council and the NI Food Advisory Committee; Recent Publications
Features in focus
New Guidance for Food BusinessesConsumers need to know that the food they buy is accurately and truthfully described. As such, the FSAI recently published new guidance for food businesses, which aims to ensure consumers are not misled by the use of marketing terms on foods.
The guidance follows a public consultation carried out by a working group with representations from the FSAI, the FSAI’s Artisan Forum, Food and Drink Industry Ireland and the Consumers’ Association of Ireland. It outlines the general legal requirements that food businesses must follow when using marketing terms on food. It also provides agreed guidance for the
food industry concerning the use of the following specific marketing terms to describe foods placed on the Irish market e.g. artisan/artisanal, farmhouse, traditional and natural.
The guidance is available on our website, www.fsai.ie, and will assist in the responsible use of marketing terms by food manufacturers, retailers and food service businesses when placing their products on the market, to ensure they convey clear meanings that are not misleading to consumers.
Further information on the use of food marketing terms is available on page 3.
Page 2: Taking Stock and Looking Forward
Page 3: Safety of Caffeine
Page 10: Labelling of Health Claims
Pictured at the FDII seminar on Food Marketing Terms and Health Claims are Wayne Anderson, FSAI; Maree Gallagher, Maree Gallagher Associates; Mary Flynn, FSAI; Thérése Moore, Britvic Ireland and Mary Hughes, FDII
May/June 2015Page 2
FSAI News
Dr Pamela Byrne Chief Executive
Taking Stock and Looking Forward Having recently taken up the post of Chief Executive, and having settled into the position I have been very much struck by the commitment and dedication of both the FSAI’s staff and the staff of the official agencies in safeguarding the health and interests of consumers in relation to food safety and hygiene. This commitment is at the very heart of the FSAI’s mission as we strive to deliver an exemplary regulatory environment that is world class in protecting public health. It is a privilege to lead such a highly respected regulatory body, which is recognised globally as a leader in setting standards in food safety.
The FSAI’s reputation and impressive track record has been built upon the great work of its team working in partnership with Government departments and agencies, including the Department of Health, the Environmental Health Service in the HSE, the Department of Agriculture, Food and the Marine, the Sea-Fisheries Protection Authority, the Local Authority Veterinary Services and the Marine Institute – all with a fundamental goal to ensure that Irish food is safe for all consumers. At all times, our priority is to ensure that the highest level of consumer protection is provided by deploying the latest scientific tools, carrying out risk assessments and implementing robust enforcement practices.
The recent and expected growth within Ireland’s food industry now presents the sector with significant opportunities and challenges. Additional markets are opening up for Irish produce, new food businesses are being established and further globalisation is occurring across the food chain. The sector is also benefitting from the availability of new technologies and food production processes.
Expansion in the sector places a new and renewed onus on food businesses to ensure the highest standards in food safety are in place. Enhanced traceability is therefore of vital importance in a world where a ready-meal could have ingredients from over 10 countries. Consumer safety can only be achieved if all food businesses have the required food safety management systems in place and can demonstrate a ‘one-step-up, one-step-down’ approach for sourcing food ingredients and supplying food products. The food industry must continue to operate to the highest standards – the legal onus is on the industry to produce safe food.
Consumer confidence in Irish food relies on a strong regulatory system and food safety culture – as overseen by the FSAI since it was first established in 1999. The task now for the FSAI is to continue to build on the strong foundations that have been built over the last 16 years and to ensure that a robust food safety culture exists in all food businesses in Ireland – from the smallest to the largest – as they expand and grow to support Ireland’s recovering economy and her global position as a significant food producing nation. My focus will be to ensure that our regulatory approach, our food inspectorate system and the tools and resources we deploy remain fit for purpose and have the flexibility to adapt to the changing external environment. We will continue to be vigilant against all risks – be they pathogens, food fraud, contaminants or negligent food practices. There is no room for complacency.
Emerging risks are a key priority for the FSAI. We are focussing our efforts on issues such as antimicrobial resistance, biological contaminants and chemical contaminants, while working with our partners in Europe on new and emerging risks. Campylobacteriosis in particular, remains the most commonly reported foodborne illness in Ireland with 10 times more cases of campylobacteriosis being reported than salmonellosis.
On this front, we are in discussions with the Department of Agriculture, Food and the Marine, as well as relevant industry stakeholders to seek to introduce a Campylobacter Control Programme specifically to reduce the incidence of Campylobacter.
More broadly, ongoing engagement with our wide range of stakeholders, including the food industry, is key to the FSAI’s success in achieving its stated mission of protecting consumers’ health and interests in relation to food. And a significant opportunity for this engagement will be the next strategic plan for the FSAI. The FSAI will soon commence the development of its new strategic plan for 2016-2019; an important element of that process will be consultation with all interested parties and ongoing stakeholder engagement. This consultative and collaborative approach will enable us to develop an informed roadmap for the FSAI and its regulatory activities up until 2019.
In the meantime, my priority will be to ensure that the highest level of consumer protection continues through basing our decisions on the latest scientific knowledge and data, through employing robust risk assessment and monitoring emerging risks in the food chain.
It is an exciting time to lead such a renowned regulatory body. I relish the opportunity and look forward to meeting stakeholders in the coming months.
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FSAI News
Guidance for the Use of Food Marketing Terms It is recognised that the marketing of food is essential for business development in the food industry and that marketing terms are designed to resonate with consumers. However, when marketing terms are used incorrectly they have the potential to mislead. Consumers should be confident that the foods they buy are accurately and truthfully described and labelled. Food businesses should also be confident that genuine descriptions of their food are not undermined by the use of undefined marketing terms by other food businesses.
To this end, the FSAI has published a document which sets out guidance for food manufacturers, retailers and food service businesses to assist in the responsible use of marketing terms when placing their products on the Irish market to ensure they convey clear meanings and are not misleading to consumers.
BackgroundIn 2012, the Consumers’ Association of Ireland conducted a survey of marketing terms and found that consumers were confused by their use.
• 74% expected a traditional food to be made to an old recipe and 67% expected it to be made using a traditional method.
• 77% said that a farmhouse food should be made on a farm, 46% said that they expected it to be made with an old
farmhouse recipe and 45% expected the food to be made with natural ingredients.
• Artisan was found to be a term with unsure meaning for consumers with 74% expecting such a food to be made with skill and expertise and almost half expecting the food not to be made in a factory and to have a better taste than other foods.
• High percentages of consumers agreed that the terms would make them buy the product.
In response to this survey, the FSAI set up a working group consisting of members of the Artisan Forum, the Consumers’ Association of Ireland and Food and Drinks Industries Ireland. A guide on four marketing terms: artisan, farmhouse, traditional and natural (Table 1) was developed. A public consultation was held to gain views on the initial draft and the final guidance document was published in May this year.
Food Information RequirementsThe guide is in place to complement labelling legislation which states that food businesses cannot mislead consumers.
The food information laws restrict what can be said about food and in particular there are four main points. Food labels shall not:
1. Mislead as to the characteristics of the food e.g. identity, origin, composition, method of manufacture etc. (e.g. wild salmon that is really farmed).
2. Attribute effects and properties the food doesn’t possess (e.g. fizzy drink makes you fit).
3. Suggest a food has special characteristics when in fact all other similar food has the same characteristics (e.g. natural cabbage).
4. Suggest a food has a particular ingredient when in fact that ingredient has been substituted for a different ingredient (e.g. a pork sausage made of chicken).
These requirements sit on top of the marketing terms guidance note. In the first instance food businesses must comply with the legal requirements and then take account of the guidance on marketing terms.
Food businesses should aim to ensure marketing terms used on foods are compliant with relevant legislation and information contained in the guidance as soon as possible. However, at a minimum, the information in the guide applies to the labels of foods placed on the market and/or presented and advertised after December 2016.
Table 1: Marketing Terms
Artisan/Artisanal
Limited quantities of food made by skilled craftsperson in a microenterprise* where characteristic ingredients are locally sourced where practical
Farmhouse Food made on a farm in a microenterprise* where characteristic ingredients are locally sourced
Traditional This had to align with EU definitions of traditional (which sets a period of 30 years)
Authentic recipe (30 years old) and/or process (30 years old) that doesn’t deviate from the traditional food processing method associated with a certain food e.g. fermentation for yogurt
Natural Food that is formed by nature and not significantly interfered with by man. Additive free or only natural flavourings (defined in EU law) or additives obtained from natural sources e.g. plants. But it cannot be called natural if all other foods like it are also natural as stated in EU law – Food Information to Consumers
*A microenterprise is considered a small business employing 10 people or less
Working Group MembersDenis Carrigan, Glanbia
Joe Dunne, Kerry Foods
Mary Hughes, Food and Drink Industry Ireland
Therese Moore, Britvic Ireland
Raymond O’Rourke, Taste Council
Giana Ferguson, Gubeen Farm Foods
Dermott Jewell, Consumers’ Association of Ireland
Pauline Ryall, formerly Food and Drink Industry Ireland
Larry McDonald, formerly Irish Pride Bakeries
The guidance document can be accessed on our website at: www.fsai.ie/publications_food_marketing_terms
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FSAI News
Safety of CaffeineCaffeine (1,3,7-timetylxanthine) is a chemical compound which is known for stimulating various systems in the human body. It is found naturally in plant constituents such as the coffee bean, the cocoa bean and tea leaves as well as in guarana berries and the kola nut. Caffeine has been consumed by humans for hundreds of years.
Nowadays, in addition to natural sources, people consume caffeine that has been added to food. Food supplements targeting sports people and people trying to lose weight may contain caffeine. Caffeine is also added to ‘energy’ drinks where the caffeine is supplied in combination with other stimulating substances such as taurine, D-glucurono-lactone, synephrine (C. aurantium). ‘Energy’ drinks are also consumed with alcohol.
A few years ago, scientific data supporting health claims for caffeine were submitted to the European Food Safety Authority (EFSA) for scientific appraisal. This resulted in EFSA publishing favourable scientific opinions for five claims in 2011. Two of these claims related to positive effects of caffeine on cognitive function (alertness and attention) and three claims on physical activity performance (endurance performance, endurance capacity and reduced perception of fatigue). Many EU Member States, including Ireland, had concerns about the safety of caffeine in relation to the central nervous system, the cardiovascular system and physical exercise. Up to May 2015 in the EU, the safety of caffeine had only been assessed in the context of ‘energy’ drinks. Overall caffeine intakes (from all sources) and acceptable use levels had not yet been assessed. In order to inform ongoing discussions, EFSA was requested to review the scientific data on the possible link between the intake of caffeine and adverse health effects.
In particular, EFSA was requested to provide advice on the safe upper limit (Tolerable Upper Level (UL)) for caffeine from all sources for the general population, specific sub-groups (e.g. pregnant women, children, the elderly), including individuals performing physical activity and caffeine intake prior to exercise. EFSA was also specifically requested to provide advice on caffeine intake in combination with other substances in ‘energy’ drinks and alcohol.
This article summarises the main findings of the EFSA scientific opinion on the safety of caffeine which was published in late May 2015.
How does the Body Handle Caffeine after Consumption? Caffeine when consumed orally is absorbed quickly into the bloodstream. Caffeine is broken down fully by the liver (using the CYP1A2 enzyme set) into substances such as paraxanthine, theophylline and theobromine. But this process takes some time.
Once in the circulating blood stream, caffeine can cross the blood brain barrier and the blood placenta barrier. This means that caffeine in the blood stream can freely enter the brain and cross the placenta to the foetus of a pregnant woman.
The stimulatory effect of caffeine can be observed within 15 to 30 minutes after consumption. These effects can last a number of hours until caffeine is broken down by the liver. The rate of clearance of caffeine from the blood is measured in terms of the plasma half-life of caffeine, which is the time it takes for the liver to break down 50% of the caffeine consumed. This is estimated to take approximately four hours, but this can vary between individuals from 2 to 8 hours. In other words it can take 4 to 16 hours to clear caffeine from the blood circulatory system. This variance in caffeine plasma half-life can be due to many factors such as age, body weight, liver capability or pregnancy status (pregnancy extends the half-life of caffeine to 6 or even 16 hours). Caffeine is expelled or excreted from the body via urine. There is adaptation to caffeine exposure and individuals who have a generally high and constant intake have a higher clearance rate from their system. The effects of caffeine, therefore, are more pronounced in individuals who do not regularly consume caffeine.
The Findings of the EFSA Scientific Opinion on the Safety of CaffeineThe amount of caffeine (mg) in common food and beverage sources is outlined in Figure 1. This is shown in terms of the amounts of caffeine in average portions used in the EU. It is advisable to spread caffeine intake from any source out over the day rather than take large amounts in a single session due the acute effects and the long time it takes to clear caffeine from the body. Single doses of caffeine up to 200mg (about 3mg/kg body weight) from all sources do not raise safety concerns for the general adult population (Figure 1).
Total daily amounts of caffeine up to 400mg (just over four cups of filtered coffee) raise no safety concerns for the general adult population, except pregnant women. To avoid adverse effects on the foetus a total daily caffeine intake up to 200mg is the safe upper limit for pregnant women. This is because caffeine can freely pass across the placenta to the foetus and therefore the foetus can be exposed to caffeine for extended periods. Throughout foetal development and up to three months of age, infants lack the enzyme CYP1A2 to break down caffeine.
While breast-feeding, the safe upper limit of daily caffeine intake may be raised to 200-400mg however this may be associated with irritability in breastfed infants and an increased time taken for them to fall asleep.
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Caffeine Content Variable Range of Caffeine Content Safe Upper Limit within 2 hrs of ExerciseSafe Upper Limit for AdultsSafe Upper Limit for Pregnant Women
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Fig 1: Common sources of dietary caffeine and the amount of caffeine in each source
Figure 2: Main food and beverage sources of caffeine and the contribution (%) they make to daily caffeine intake in Ireland and other EU Member StatesInformation adapted from the EFSA Scientific Opinion on the Safety of Caffeine
Note: It is important to read the label of individual supplements containing caffeine as the caffeine content within supplements for various purposes can vary widely from below the recommended upper limits to more than ten times those recommendations.
Note: Information adapted from the Centre for Science in the Public Interest and EFSA Caffeine Risk Assesment.The exact caffeine content may vary due to cup size and brewing method. Note: 1 cup = 200ml, 1 shot = 30ml, 1 bottle = 500ml, 1 bar = 45g
Caffeine in amounts up to 200mg taken within two hours of intense physical exercise under normal environmental conditions, do not raise safety concerns. However no studies are available to assess this in pregnant women or middle-aged/elderly individuals undertaking intense physical exercise. Consuming 100mg of caffeine (equivalent to one cup of coffee) can increase the time taken for adults to fall asleep and can decease sleep time, especially when the caffeine is consumed close to bed time.
Due to a lack of studies involving adolescents and the elderly, no upper safe limits for caffeine intake could be set for these groups. An upper limit of 3mg/kg body weight/day has been suggested for the safety of caffeine consumption in adolescents, children and toddlers. This is based on studies of adults and extrapolated according to body size. Nonetheless caffeine intakes as low as 1.5mg/kg body weight/day can increase the time taken for children to fall asleep.
Chocolate is the most common source of caffeine in children and toddlers. On average, 8% of the European adolescent population (10 to 18yr) consume more than 200mg of caffeine from energy drinks in connection to physical exercise. Whereas 4% of the European adult population exceed 200mg caffeine from energy drinks in connection to exercise.
Common constituents of energy drinks (such as taurine or D-glucurono-Y-lactone) or alcohol are unlikely to adversely interact with caffeine. The effects of the consumption of caffeine and synephrine (a stimulating chemical used in sports and weight loss supplementation) requires further investigation in humans before its safety can be assessed.
Food Sources Contributing to Daily Caffeine Intake The majority of caffeine intake in Ireland comes from tea (Figure 2). In fact these data indicate that Ireland has the highest caffeine intake from tea and the lowest caffeine intake from coffee in Europe. Further data on Ireland outlined in the recent EFSA report indicate that the top 5% of caffeine consumers in Ireland only exceeded the suggested upper limit of caffeine intake of 400mg on less than 5% of days. (These data are sourced from the National Adult Nutrition Survey 2012.) By comparison with Denmark, where caffeine intakes are among the highest, the suggested upper limit of caffeine intake of 400mg was exceeded on 32% of days by the country’s top caffeine consumers.
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FSAI News
Legislation Update
EU Publishes Reports on Origin Labelling for Certain Foods
Regulation (EU) No. 1169/2011 on the provision of food information to consumers (FIC) places an obligation on the EU Commission to submit a report to the European Parliament and the Council concerning the possibility to extend mandatory origin labelling for other foods. These foods are:
(a) types of meat other than beef, poultry, pig, sheep and goatmeat
(b) milk(c) milk used as an ingredient in dairy
products(d) unprocessed foods(e) single ingredient products(f) ingredients that represent more than 50%
of a food.
Two reports have been published:
1. Regarding the mandatory indication of the country of origin or place of provenance for milk, milk used as an ingredient in dairy products and types of meat other than beef, swine, sheep, goat and poultry meat.
2. Regarding the mandatory indication of the country of origin or place of provenance for unprocessed foods, single ingredient products and ingredients that represent more than 50% of a food.
The analysis for both reports focused on five aspects:a. The need for the introduction of mandatory
origin labellingb. Additional costs in the dairy supply chain of
such labellingc. Impacts for consumersd. Impact on intra-EU and international tradee. Additional administrative costs for public
and private operators
The reports concluded that there is a clear consumer interest in origin labelling but different surveys suggest that consumers’ willingness to pay for origin labelling is low and likely to be overstated. The second report states that consultations revealed that the demand and need for origin information varies greatly, largely depending on the type of products. Where voluntary country of origin is indicated it tends to occur where:
a) there is significant consumer interest and
b) traceability to the indicated level of origin is feasible and can be ensured at a reasonable cost.
Meat
In relation to meat other than beef, poultry, pig, sheep and goatmeat the report focuses on horsemeat, rabbit meat and game meat. In its recommendations it states:
1. It is recommended to introduce mandatory country of origin labelling for unprocessed pre-packed minor meats if the cost is within the consumers’ range of willingness to pay
2. Implement mandatory origin labelling to indicate country of birth, country/ies of rearing and country of slaughter for pre-packed unprocessed horsemeat. However, labelling rules can only be set up following the strengthening of the current horse identification and traceability system that is being improved for purposes of food safety and prevention of fraud. A specific period of rearing may have to be chosen in order to avoid excessive information on many places where a horse may have been located. An interim measure would be necessary for horses born before a certain date when origin information cannot be provided retrospectively; for example by providing information on locations where a horse has been kept from a specified date. However, it might take many years to achieve full implementation due to the long lives of many existing horses, which currently do not have full origin records.
3. Implement mandatory origin labelling to indicate country of birth, rearing and slaughter in pre-packed unprocessed rabbit meat and farmed game. To indicate only country of rearing and country of slaughter (omitting country of birth) would be equally feasible and would be consistent with Commission Implementing Regulation (EU) No. 1337/2013. However this second option does not offer cost savings and provides less origin information to the consumer.
4. Implement mandatory origin labelling to indicate country of hunting for pre-packed unprocessed wild game meat.
Milk and Milk Used as an Ingredient in Foods
In relation to milk and milk used as an ingredient in foods, the report concludes that the estimated impacts on production, consumption and net trade flows were in general limited. However, the introduction of mandatory origin labelling will, depending on the specific labelling option chosen (e.g. requiring Member State or EU origin declaration), lead to an increase in the cost of production ranging from 0 to 8% at Member State level and at individual firm level, cost increases might be much larger (even up to
45%). Costs of mandatory origin labelling increase as the complexity of the production process grows (e.g. costs for production of butter, yogurt and industrial cheeses that usually imply sourcing of multiple ingredients are higher than those of drinking milk). In contrast, stakeholders that source locally and/or apply voluntary labelling of origin will face lower or even negligible costs with the introduction of mandatory origin labelling.
The report states that the consumer assessment did find a preference for either origin labelling of the first place of processing of the raw milk or the place of milking. It states that dairy processors prefer the first place of processing of the raw milk. This labelling option is likely to involve lower costs.
In cases where consumers’ willingness to pay for labelling of origin is negligible, introducing mandatory origin labelling may result in pressure on the milk price and supply and in turn have a negative impact on dairy farmers’ income prospects.
Unprocessed Foods, Single Ingredient Products and Ingredients That Represent More Than 50% of a Food
The report concludes that in terms of factors affecting consumer purchasing decisions, consumer interest in origin labelling, ranks behind price, taste, use-by/best-before date, convenience and/or appearance aspects. Even if consumer interest in origin labelling for unprocessed foods, single ingredient products and ingredients representing more than 50% of a food is claimed by two-thirds to three-quarters of consumers, it is lower than for food categories such as meat, meat products or dairy products.
Unprocessed foods, single ingredient products and ingredients that represent more than 50% of a food are food categories that gather very different products, for which consumer interest in origin information and economic impact of imposing a mandatory origin labelling varies greatly.
The supply chains for the three categories of foods in the scope of the report show that the origin of ingredients varies frequently to maintain low purchasing prices and to maintain the quality of the final product. Therefore, mandatory origin labelling at the EU level and even more at the level of the country is highly complex to implement in many areas of food, leading to substantial increases of costs of production, which ultimately would be passed on to consumers.
Finally, the report concludes that in view of the above and of the Commission policies in terms of better regulation, voluntary origin labelling combined with the already existing mandatory origin labelling regimes for specific foods or
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FSAI News
categories of food appears as the suitable option. It maintains selling prices at current levels and still allows consumers to choose products with specific origins if they want to, while it does not affect the competitiveness of food business operators and does not impact internal market and international trade.
The full reports are available at:
http://ec.europa.eu/agriculture/external-studies/milk-meat-origin-labelling-2014_en.htm
http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/docs/com_2015_204_f1_en.pdf
Specified Risk Material (SRM)
Commission Regulation (EU) 2015/728 of 6 May 2015 amending the definition of specified risk material set out in Annex V to Regulation (EC) No. 999/2001 of the European Parliament and of the Council laying down rules for the prevention, control and eradication of certain transmissible spongiform encephalopathies has been published in the EU Official Journal.
Regulation (EC) No. 999/2001 lays down rules for the prevention, control and eradication of transmissible spongiform encephalopathies (TSEs) in animals. It applies to the production and placing on the market of live animals and products of animal origin and in certain specific cases to exports thereof.
Regulation (EC) No. 999/2001 requires specified risk material (SRM) to be removed and disposed of in accordance with Annex V to that Regulation. The Annex designates what animal parts are considered SRM.
On the basis of a European Food Safety Authority (EFSA) Opinion and of the recommendations of the The World Organisation for Animal Health (OIE) Terrestrial Animal Health Code, it was agreed to amend the list of SRM concerning bovine animals to include the last four metres of the small intestine, the caecum and the mesentery (which cannot be dissociated from the
mesenteric nerves, the coeliac and mesenteric ganglion complex and the mesenteric fat), but to exclude the remaining parts of the bovine intestines, namely the duodenum, the colon and the small intestine except for the last four metres. Annex V to Regulation (EC) No. 999/2001 has therefore been amended by Regulation (EU) 2015/728 to reflect this decision.Definition of specified risk material following the most recent amendment: The following tissues are designated as specified risk material if they come from animals whose origin is in a Member State or non-EU country or of one of their regions with a controlled or undetermined BSE risk:(a) as regards bovine animals:
(i) the skull excluding the mandible and including the brain and eyes, and the spinal cord of animals aged over 12 months
(ii) the vertebral column excluding the vertebrae of the tail, the spinous and transverse processes of the cervical, thoracic and lumbar vertebrae and the median sacral crest and wings of the sacrum, but including the dorsal root ganglia, of animals aged over 30 months, and
(iii) the tonsils, the last four metres of the small intestine, the caecum and the mesentery of animals of all ages’.
(b) as regards ovine and caprine animals
(i) the skull including the brain and eyes, the tonsils and the spinal cord of animals aged over 12 months or which have a permanent incisor erupted through the gum, and
(ii) the spleen and ileum of animals of all ages.
EU Consultations Ecolabelling for Fishery and Aquaculture Products
The EU has opened a public consultation to gather views on possible ecolabelling for fishery and aquaculture products.
Objective of the Consultation
The Regulation on a Common Market Organisation for fisheries and aquaculture products (CMO, Regulation EU 1379/2013) commits the European Commission to submit a feasibility report on options for an EU-wide ecolabel scheme for fishery and aquaculture products. It is intended that this consultation will contribute to the feasibility study.
The consultation is intended to assist the European Commission to understand opinions on the impacts and issues associated with fisheries and aquaculture ecolabels (positive and negative) from different stakeholder groups.
The consultation format is a very short online questionnaire and will remain open until 31 July 2015.
Further details available at: http://bit.ly/1K5MeUY
New Regulations
The following Regulations have been introduced over the last few months in Ireland: S.I. No. 162 of 2015 European Communities (Official Controls on the Import of Food of Non-Animal Origin for Pesticide Residues) (Amendment) (No. 2) Regulations 2015
S.I. No. 190 of 2015 Waste Management (Food Waste) (Amendment) Regulations 2015
S.I. No. 228 of 2015 European Communities (Pesticide Residues) (Amendment) (No. 2) Regulations 2015
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FSAI News
Survey of the Microbiological Safety of Fresh Herbs and Salad Leaves The FSAI has recently published the results of a national survey on the microbiological safety of ready-to-eat, pre-cut and pre-packaged fresh herbs and salad leaves from retail establishments in Ireland.
Over 1,000 samples were tested for the presence of Salmonella and enumerated for levels of Listeria monocytogenes. Salmonella was detected in only 0.1% (1/1,005) of samples; this was a bag of rocket leaves grown in Italy from which S. Napoli was isolated. L. monocytogenes was below the limit of the enumeration method (i.e. <10 cfu/g) for 99.8% (998/1,000) of samples and at 10 cfu/g for the remaining two samples, all well below the maximum legal limit of 100 cfu/g.
Some samples were tested for the presence of verotoxigenic E. coli (VTEC). In total, none of the 247 samples tested using the PCR based screening method (CEN/ISO TS 13136), which targets the major VTEC virulence genes stx and eae, were positive. In addition, none of the 397 samples tested
specifically for E. coli O26 were positive and although one of the 403 samples tested specifically for the presence of E. coli O157 was positive, the isolate did not contain the genes required to produce verotoxin and therefore was not considered to be harmful.
This survey was carried out from June to October, the months when Irish produce was most likely on sale. Irish origin produce made up 62% of the samples tested in this survey and none were unsatisfactory.
The bag of rocket in which Salmonella was detected was labelled as already washed. Washing (with or without the presence of sanitisers) cannot guarantee the elimination of pathogens on fresh produce. Therefore, producers must take all reasonable measures to control potential points of contamination in the field, during harvesting, processing and distribution; for example using guides to good practice such as the FSAI Code of Practice for Food Safety in the Fresh Produce Supply Chain.
The survey report is available at: www.fsai.ie/publications_survey_salad_leaves
Guidance on Sous Vide Cooking for Caterers Sous vide, which is French for ‘under vacuum’, is a method of cooking where food is vacuum-packed in a plastic pouch and heated in a temperature controlled bath for a defined length of time. This cooking method can present some food safety risks which should be identified and controlled. These include the potential for survival and growth of bacteria that can grow under the anaerobic (absence of oxygen) conditions created by the vacuum packaging, e.g. Clostridium botulinum.
Due to a rise in the use of sous vide cooking in restaurants and catering establishments, the FSAI has prepared a factsheet which highlights the risks associated with this method of cooking. It provides guidance on managing these risks, in particular guidance on cooking temperatures and times. It also makes recommendations for cooling, storing and reheating food that has been cooked by sous vide.
The factsheet is available on our website at: www.fsai.ie/publications_sous_vide
Visitors to the FSAI
Dr Pamela Byrne, CEO, FSAI; Dr Duncan Craig, FSANZ and Dr Wayne Anderson, Director of Food Science and Standards, FSAI
Pictured here are the delegation from Singapore, led by Mr Derek Ho (third from left), Director General NEA, with Dr Bernard Hegarty (second from left), Director of Service Contracts, FSAI.
Pictured here are Dr Bernard Hegarty, FSAI; Ruth Conefrey, FSAI; Stig Orustfjord, Director General of the NFA; Claudia Gardberg Morner, Malin Engdahl and Annika Rimland, all from NFA, and Raymond Ellard, FSAI.
Visitors from Singapore
The FSAI was recently visited by the Singaporean National Environment Agency and the Ministry of Health. The delegation heard how food controls in Ireland operate and the work of the Authority. The National Environment Agency is responsible for controls on food safety in Singapore.
Swedish Delegation
In May, the FSAI hosted a delegation from the Swedish National Food Agency (NFA, Livsmedelsverket). The NFA has a similar enforcement role to that of the Authority and operates under the same requirements of the EU rules on official control. The group discussed the activities of the two agencies, including audits, risk assessment and consumer protection.
Liaison with FSANZ
Dr Duncan Craig, Food Standards Australia New Zealand (FSANZ), visited the FSAI on 24 May last. The FSANZ is the body responsible for harmonised food standards between Australia and New Zealand and risk assessments resulting from these. His visit primarily involved discussions on microbiological risk assessment in the FSAI and areas of mutual concern. He provided a project briefing for staff on the work of FSANZ, which was well attended.
May/June 2015 Page 9
FSAI News
? FAQ Many people contact our Advice Line each month to ask questions on a variety of food safety issues. Some questions get asked time and time again – so in each issue of FSAINEWS, we feature a Frequently Asked Question. This issue’s question is on:
Labelling of Health Claims Only authorised health claims are permitted for use on foods and beverages (including food supplements) and only where the food or beverage meets the conditions set out for its use. Authorised health claims and their conditions for use are set out in the EU Community Register of nutrition and health claims.
Health claims are divided into two types: general health claims (also referred to as Article 13 health claims) and reduction of disease risk claims and claims referring to children’s development and health (Article 14 health claims).
When using a health claim on a food, must the wording be used exactly as it appears in the register or can it be changed?
When wording health claims on a pack, food businesses should keep as close as possible to the authorised wording listed in the EU register, as this has been substantiated by scientific evidence. However, some flexibility is possible to adapt the wording to help consumer understanding. Food businesses should bear the following in mind when using health claims:
1. The adapted wording must have the same meaning to the consumer as the authorised wording and must not make the claim ‘stronger’ than the authorised claim
Example:
Authorised wording: ‘Selenium contributes to the normal function of the immune system’.
Permitted adapted wording: ‘Selenium supports the normal function of the immune system’.
It is important that the health claim is not made ‘stronger’ than the authorised claim.
Non-permitted adapted wording would be as follows: ‘Selenium optimises the normal function of the immune system’
2. Use of the term ‘normal’
The term ‘normal’ appears in the authorised wording of many Article 13 health claims. It should be retained if the wording is being adapted, and should not be replaced by another term or removed.
For example, the claim ‘Calcium contributes to normal muscle function’ should not be reworded to ‘Calcium contributes to muscle function’, as this changes the meaning.
3. Health claims should only be made for the nutrient, substance, food or food category for which they have been authorised and not for the product that contains them
Take as an example the authorised health claim ‘Iron contributes to the normal function of the immune system’. In relation to a food called ‘Murphy’s Milk’ containing the relevant amount of iron, it would be acceptable to say:
‘Iron contributes to the normal function of the immune system’ or
‘Murphy’s milk contains iron which contributes to the normal function of the immune system’
but not:
‘Murphy’s milk contributes to the normal function of the immune system’ since there is no clear link made between the nutrient (iron) and the claimed effect.
4. General, non-specific health claims
When reference is made to general, non-specific benefits of a nutrient or food for overall good health, it must be accompanied by a specific, authorised Article 13 or 14 health claim.
For example, if a general claim like ‘Good For Your Skin’ was made on the front of a food called ‘Sheila’s Seaweed’ (which is a source of iodine), it would be acceptable to present this as:
‘Good For Your Skin - Iodine contributes to the maintenance of normal skin’ or
‘Good For Your Skin – Sheila’s Seaweed contains iodine which contributes to the maintenance of normal skin’
but not:
‘Sheila’s Seaweed is good for your skin’ as this is not accompanied by an authorised claim.
5. Reference to excerpts from EFSA opinions
The wording for each authorised health claim is provided in the EU register. Opinions from the European Food Safety Authority (EFSA) do not authorise wording for health claims. Use of phrases from an EFSA opinion on food products is not appropriate, as the phrase may not have the same meaning for the consumer as that of the authorised claim on the EU register.
Further Information
Access the EU Register of nutrition and health claims at http://bit.ly/1SbxpCQ
Get more information on nutrition and health claims legislation on our website at http://bit.ly/1cOInh7
May/June 2015Page 10
FSAI News
Breakfast Bites Our recent Breakfast Bites focused on:
1) how to safely produce low risk food at home for sale at a market stall and
2) how to declare allergen information on non-prepacked (loose) foods.
The events provided useful, topical information for food business and both were well attended.
‘Who To Talk To’ Expo The FSAI participated at the ‘Who To Talk To’ Expo which took place in Clonmel on 18 May last. The event was designed to inspire and encourage individuals considering self-employment in all sectors and to inform new and existing business promoters about
supports available for business creation and development. The FSAI had an information stand, which was very popular during the day, and offered advice and outlined the supports available to those thinking of starting a food business.
Event Round-up
Raymond Ellard, FSAI; Grace Cooney, HSE and Dorothy Guina-Dornan, FSAI, at the Breakfast Bite on safely producing food at home for sale on a market stall.
Ciara-Ruth Kenny and Colman Kenny, both from The White OrchidCliodhna Ni Mheadhra and Geraldine O’Meara, both from Move Upwards Ltd
A number of FSAI staff took part in this year’s VHI Women’s Mini Marathon in Dublin to raise money for the Irish Cancer Society. We are pleased to report that, despite the bad weather conditions, they all finished and enjoyed the event and hope to take part again next year.
FSAI Take Part in VHI Women’s Mini Marathon
Pictured are staff members who participated in the Flora Women’s Mini Marathon. Back row: Karen Emerson, Ruth Conefrey, Anne-Marie Kierans and Adrienne Foley. Front row: Judith Giles, Maria Meghen, Cliona O’Reilly, Margaret Campbell, Vanessa Cooling and Carol Heavey
Elaine Connolly and Vanessa Cooling of the FSAI are pictured here at the information stand at the Who to Talk To Expo, 2015
May/June 2015 Page 11
FSAI News
Regional Shellfish Safety Information Events The Food Safety Authority of Ireland, in partnership with the Sea-Fisheries Protection Authority, the Marine Institute and Bord Iascaigh Mhara recently organised a series of information events for shellfish gatherers and farmers, official agency staff and other interested parties at a number of locations around the country.
The programme kicked off in the Sea-Fisheries Protection Authority’s headquarters in Clonakilty before moving on to Killarney, Letterkenny and Galway with the final event being held in Dublin. Through the efforts of the Irish Shellfish Association all the events were well attended by people involved in the industry and there was also great support from other organisations including the
Health Services Executive, the Environmental Protection Agency, local authorities and other food business operators.
With the annual re-classification of shellfish waters about to be launched by the Sea-Fisheries Protection Authority, the focus of events were very much on the classification process and how food business operators in the sector can contribute to this process as well as maximise the return for their operations. There were also presentations on Norovirus, withdrawal and recall and situation in respect of biotoxins.
At each location the audience contributed to a number of constructive discussions on issues currently of concern to different sectors within the industry and it was agreed to progress these issues through the Molluscan Shellfish Safety Committee at its next and subsequent meetings. The minutes for these meetings are available on our website (www.fsai.ie) along with details of the location and timing of future meetings.
Letting Consumers Know About AllergensProf. Mary Flynn presented on “Letting Consumers Know About Allergens” at Nutricia’s 11th Annual Paediatric Symposium.
Our upcoming Breakfast Bite ‘Food Marketing Terms’ will take place on Wednesday, 26th August.
The FSAI has recently published new guidance aimed at ensuring consumers are not misled by the use of marketing terms on foods. Marketing terms are the words used to describe food in a way that resonates with consumers and differentiates a product from competitor’s products. This guidance will assist in the responsible use of marketing terms by food manufacturers, retailers and food service businesses when placing their products on the market, to ensure they convey clear meanings that are not misleading to consumers.
Dr Wayne Anderson of the FSAI will give an outline of the general legal requirements that food businesses must follow when using marketing terms on food. He will then cover the agreed guidance for the specific marketing terms: Artisan/Artisanal, Farmhouse, Traditional and Natural.
Upcoming Events
Subscribe to our Events For further information on upcoming events, see our website at: www.fsai.ie/events. You can subscribe to our email alerts to receive further details when they are available.
Pictured at the event, from left to right, were Dr Aideen Byrne, Consultant Paediatric Allergist at Our Lady’s Children’s Hospital, Crumlin, who chaired the meeting; Prof. Mary Flynn, Chief Specialist Public Health Nutrition, FSAI; Joanna Hovey, Nutricia; Ann Duffy-Lowry, Nutricia; Dr Rosan Meyer, Principal Paediatric Research Dietitian, Great Ormond Street Hospital for Children, London.
Pictured are attendees at the Dublin Regional Shellfish Safety Information Event
May/June 2015Page 12
FSAI News
Recent PublicationsThe following publications have recently been produced by the FSAI and are available on our website:
• Labelling and Hygiene Guidelines for Producers of Small Quantities of Hen Eggs (update)
• Survey of the Microbiological Safety of Ready-to-eat, Pre-cut and Pre-packaged Fresh Herbs and Leaves from Retail Establishments in Ireland
• Information on Nutrition and Health Claims (update)
• Guidance Note No. 29 - The Use of Food Marketing Terms
• Raw Milk and Raw Milk Filter Microbiological Surveillance Programme
• Survey of Mycotoxins in Irish Grain Samples, 2012
• Audit of Official Controls related to Liquid Milk Establishments - Department of Agriculture, Food and the Marine
• Audit of Official Controls related to Liquid Milk Establishments - Department of Agriculture, Food and the Marine - Corrective Action Plan
Editor: Edel Smyth
Contributors:
Anne-Marie Boland
Ciara Branagan
Helen Crowley
Eileen Lippert
Oonagh Eustace
Lisa O’Connor
Emma Reinhardt
Abbey Court Lower Abbey Street Dublin 1
Tel: (01) 8171300
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@FSAIinfo.
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‘Permission is granted to reproduce information contained herein with appropriate credit’. © 2015
On 27 May, a joint meeting of the FSAI’s Food Safety Consultative Council (FSCC) and the Northern Ireland Food Advisory Committee (NIFAC) of the Food Standards Agency took place in Dundalk. The two groups shared details of their respective roles and priorities, as well as those of safefood. They discussed the operation of the Food Hygiene Rating Scheme in Northern Ireland and had a presentation on the FSAI seminar on food addiction.
Joint Meeting of the Food Safety Consultative Council and the NI Food Advisory Committee
Pictured are Dr Etta Campbell (Chair of NIFAC) and Ms Veronica Campbell (Chair of the FSCC)