ignou181009 modified-m
TRANSCRIPT
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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
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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
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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
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Food & Food Quality
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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
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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
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• 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
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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
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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
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Food Safety
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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 ?
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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
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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
Microbial contamination
Physical contaminants
Bacteria
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Stages
Storage
Packaging
Factors Affecting Quality
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
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Stages
Agriculture
Harvest
Factors Affecting Quality
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
Microbial contamination
Mycotoxins
Fumigants
Insect infestation
Storage Moisture Temperature Humidity Fumigants
Farm to Table: Safety Aspects for Agri-Products
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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
Factors Affecting Quality
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
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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
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Food Safety Laws
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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
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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
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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?
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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?
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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 !
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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
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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 !
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Food Safety Issues :
Developed Vs Developing World
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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!
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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
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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
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• 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
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Challenges &
Opportunities
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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
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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
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PRODUCT
Aspects of Food Safety : Product Related
OpportunitiesChallenges
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
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REGULATORS
Aspects of Food Safety : Regulator Related
Facilitation food trade Acceptance of export
consignment
MRLS
Barriers
OpportunitiesChallenges
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
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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
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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 !`
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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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04/12/23 1 OF 46 39
6021
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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04/12/23 1 OF 46 40
Amount of Honey Exported (Rs. in million) From IndiaR
s.
(in
mi llion
)
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
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The Path Forward!
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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
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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
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Food Safety Challenges are off-set by Global
Opportunities
`
Let us race for them !
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THANK YOU