traceability seafood: the difficult challenge to implement the traceability on seafood
TRANSCRIPT
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The difficult challenge toimplement the traceability
on seafoodby Ivn Loaiza Alamo
Prof. An Cliquet
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Content
Introduction
What is traceability?
Why is traceability important?
Advances
Conclusions
Recommendations
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Introduction
The Seafood industry continues to evolve to satisfywhat the consumers require, nowadays the consumersare much more knowledgeable and demanding aboutthe foods they purchase. Therefore the increased focuson food safety and consumer awareness raises andhence, is urgent to identify and adopt businesspractices with international standards.
On the other hand, the protection of environment(humans included) must be considered through thesupply chain.
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What is traceability?
Traceability refers tothe completeness of the
information about every
step in a process
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Butthe supply chain change from
farm (aquaculture) to consume:
Feed/Medicine
Breeder/Hatchery/Fish farm
Wholesaler/Producer
Transport Retailer Consumer
Traceability means the ability to trace and follow a food, feed,
food-producing animal or substance intended to be, or
expected to be incorporated into a food or feed, through all
stages of production, processing and distribution (E.U/FAO)
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Why is traceability important?
Scopes:Economics
Food safety
Environmental
Occupational safety and
health
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Otherwise
Belgium: 10. June. 1999: Beef, pork, poultry, eggand milk produced in Belgium after 14. January1999 cannot be sold, because it was discoveredthat large quantities had been contaminated by
dioxin
Denmark: Listeria in smoked salmon, Nematodesin Herring
Peru: 10. September. 2008. Hepatitis virus inmarine bivalves, food intoxication in Spain. A fewdays later, forbidden to import marine bivalvescome from Peru.
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Otherwise (controlled on the market
or border control)
France: 17. May. 2011. Mussels with Diarrhoeic
Shellfish Poisoning (DSP).
India: 12. May. 2011. Frozen peeled shrimps withprohibited substance chloramphenicol (0.11 ug/kg
ppb).
Vietnam: 19. May. 2011. chlorpyriphos (144 g/kg- ppb) and trifluralin (6.3 g/kg - ppb) in pangasius
fillets (Pangasius hypophthalmus).
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Otherwise (controlled on the market
or border control)
South Africa: 20. May. 2011. Poor temperature
control - rupture of the cold chain - of frozen tuna
(Thunnus alalunga).
Brazil: 20. May. 2011. Poor temperature control -
rupture of the cold chain - of whole tuna
(Katsuwonus pelamis).
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Advances - EU
(15) Networking of laboratories, with the aim ofensuring continuous monitoring of food safety,could play an important role in the prevention of
potential health risks for citizens.(23) International trade agreements; non-discriminatory manner; following fair and ethicaltrading practices.
(30) A different food business operators (to be ableto devise a safe system or not) in States can createbarriers trade.
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Advances - EU
(32) The scientific and technical basis relating to the safetyof food and feed should contribute to the achievement of ahigh level of health protection.
(33) (34) (35) (36) The establishment of a European FoodSafety The Authority should reinforce the present systemof scientific and technical support which is an independentscientific source of advice. These should include issues infood safety (mainly) and feed supply chains, animal and
plant health and welfare, also cover scientific advice andscientific and technical support on human nutrition.
(37) (38) Some environmental and worker protectionaspects should also be assessed by the Authority in
accordance with the relevant legislation.
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Advances - FAO
November 2009. Workshop on the role of
international standards in managing the supply
chain and traceability Geneva. Traceabilitypurpose:
ensuring food safety throughout the food
chain
fair trade practices : ensuring the quality of the
product, preventing misleading labeling for
consumers
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Advances - FAO
Principles for traceability/product tracing (taking in
account different scope than E.U)
The application of traceability/product tracing should
take into account the capabilities of developingcountries.
If in the context of a traceability/product tracing tool
an importing country has objectives or outcomes which
cannot be met by an exporting country, the importing
country should consider the provision of assistance to
the exporting country, and especially in the case of a
developing country.
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Advances - FAO
Application of traceability, different purposes:
Food safety : or food hygiene, Hazard
Analysis- critical control points (HACCP).
Certification: sanitary certificates, food
quality
Consumer: information and substantiation of
claims
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Codes of hygienic practice developed on a risk
based approach and HACCP application for:
Drinking waters (2001)
Transport of foods in bulk (2001)
Transport of fats and oils in bulk (1999, 2001, furtherrevision ongoing)
Fresh fruit and vegetables (2003)
Milk and milk products (2004)
Fish and Fishery products (2003 to 2008 and
ongoing): includes process for compliance
with safety and quality provisions
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Codex Committee on Fish and Fishery
Products
Host Government: Norway: Last session of CCFFP will be
held April 11-16, 2011 in Tromso, Norway. The Committee
will continueto work on:
Draft Code of Practice for Fish and Fishery Products
(Crabs and relevant Definitions)
Draft Standard for Sturgeon CaviarProposed Draft List of Methods for the Determination of
Biotoxins in the Draft Standard for Raw and Live Bivalve
Molluscs
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Codex Committee on Fish and Fishery
Products
Proposed Draft Standard for Quick
Frozen Scallop Adductor Muscle Meat
Proposed Draft Code of Practice on the
Processing of Scallop Meat
Proposed Draft Standard for Smoked
Fish, Smoke-Flavoured Fish and Smoke-
Dried Fish
Proposed Draft Standard for Fish Sauce
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Codex Committee on Fish and
Fishery Products
Amendment to the Standard for Quick
Frozen Fish Sticks (Nitrogen Factors)
Proposed Draft Standard for Fresh/Live
and Frozen Abalone
Revision of the Procedure for theInclusion of Additional Species in
Standards for Fish and Fishery Products
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Other Advances
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Conclusions
E.U and FAO are important organizations
which are developing scopes, codes and
standards in the traceability of seafood.
The information of traceability implementation
in developing countries is still poor.
Environmental (including humans as workers)
issues are in the secondary objectives in most of
the reviewed documents.
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Conclusions
The importing country should assist theexporting country in terms of good practice in
the elaboration of a product, even more if the
country is a developing country.
The scientific and technical support in EU is
developed with an independent scientific
group.
The creation of different manual,
implementation, practical guides in U.S.A and
Canada are addressing the implementation of
traceability in seafood products.
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References
Doyran S. H. , 2009. Codex standards and traceability.
Workshop on the role of international standards in
managing the supply chain and traceability. Geneva.
Olsen P., 2009. Round Table on Eco-Labelling andCertification in the Fisheries Sector. Netherlands.
Seattle fish CO., 2010. Ensuring Traceability in the
Seafood Supply Chain
Cannavan A. FAO/IAEA Agriculture & Biotechnology
Laboratory. Food Traceability and Authenticity -
Global Issues. Austria.
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References
Magera A. and Beaton S., 2009. Seafood Traceability in
Canada traceability systems, certification, eco-labeling
and standards for achieving sustainable seafood.
Petersen A. and Green D. Seafood Traceability: APractical Guide for the U.S. Industry.
Germain C. FAO., 2003. Traceability implementation
in developing countries, its possibilities and its
constraints A few case studies.
Assessing the state of readiness. An analysis of the
requirements, current conditions and opportunities for
traceability in the british columbia seafood sector.