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prevention not inactivation key to tackling foodborne viruses - efsa
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the battle against foodborne viruses should focus on prevention of contamination during production rather than measures to eliminate them from tainted food, said the european food safety authority (efsa). norovirus the european food safety watchdog said foodborne viruses are the second most common cause of outbreaks in the region – bested only by the ubiquitous salmonella bug - and have been on the rise since 2007. figures from the agency’s scientific panel on biological hazards (biohaz) showed that in 2009 viruses accounted for 1,000 outbreaks – 19 per cent of the total – in the european union, resulting in 8,700 victims. prevention focus viruses do not multiply on food, but products can act as a vehicle for transmittance to humans. the three most common foodborne viruses are norovirus (nov), hepatitis a (hav) and hepatitis c (hev). “effective measures to control the spread of these viruses should focus on preventing contamination at all levels of production rather than on trying to remove or inactivate these viruses from contaminated food,” said the panel. contamination can occur during primary production or further processing and the experts recommended a raft of measures to prevent this from occurring – particularly in higher risk foods such as bivalve molluscs or fresh produce. bivalve molluscs – hazard-based controls for bivalve molluscs, they propose that a european standard for their classification and monitoring in terms of such factors as method and frequency be adopted across the region. at present this is not the case which can lead to “differential health outcomes” in different countries. the flushing out of faecal decontaminates from molluscs could also be removed. present operators use either depuration (flushing out with clean seawater in a tank) or relaying (an identical method but carried out in the natural environment. the panel said these techniques as currently performed are “ demonstrably not providing adequate levels of public health protection”. it urged that both methods be used and the process be monitored using polymerase chain reaction (pcr). operators could then be obliged to “determine the depuration and relaying operating procedures incorporated into their haccp plans according to removal of human enteric viruses rather than e. coli.” it also suggests using a more sophisticated risk assessment system based on how intensely the molluscs are cooked and targeting testing according to areas where consumption is highest and where they are more usually eaten whole. more robust methods for detecting novs and havs now mean it is feasible to implement hazard-based controls for viruses. fresh produce – microbiological criteria for fresh produce, the biohaz members tabled the introduction of specific microbiological criteria for viruses. as well as laying down eu legislation regarding the quality of irrigation water as well as adherence to the world health organisation’s guidelines on the safe use of waste-water, excreta and grey water. the ability of viruses to survive food preservation methods such as chilling or acified or dry conditions – means “establishing microbial growth inhibition will not be sufficient to prevent foodborne viral infections”. it suggests using treatments such as irradiation or hpp or other decontamination techniques such as peracitic acid. hygiene of food handlers along the production, processing and packaging chain is also flagged up as key for fresh produce and ready-to-eat foods. meat products meat or liver should also be subject to sufficient heat treatment to ensure that possible hepatitis e infections are removed or inactivated. to read the full efsa report click here http://www.efsa.europa.eu/en/efsajournal/doc/2190.pdf
Source :foodqualitynews.com
Date :
18
July
2011
Category :
Food And Health
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campylobacter has been detected on the external packaging of 40 per cent of fresh chickens on sale in shops across one major uk city, a study has found. the report from birmingham city council urged meat processors to use stronger packaging , called on supermarkets to employ better display techniques and suggested a public awareness campaign in a bid to cut the risk of cross-contamination of the foodbourne bacteria from external packing.
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food safety authorities in asia and australasia have banned a number of soft drinks from taiwan after it emerged that a clouding agent had been contaminating with the plastics additive dehp. sports drinks, juices and fruit jellies are among the products that have been pulled from shelves in taiwan and banned by trading partners in the wake of the contamination scare. what is dehp? used in food and drink packaging to make plastic less brittle, di (2-ethylhexyl) phthalate (dehp) is not approved as a food additive by any national authority.
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campylobacteriosis and salmonella remained the most common zoonotic diseases in humans in the european union during 2008 - but incidences of both have fallen, said the region’s food safety watchdog. the number of cases of verotoxigenic escherichia coli (vtec) rose by almost nine per cent, said the european food safety authority (efsa) in its annual report on zoonotic diseases and food borne outbreaks.
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as the old year draws to a close, we review the significant waypoints of 2009 and look ahead to what is likely to dominate next year’s news. join us now for a whistle-stop tour of the news topics that made the headlines on our flagship food and nutrition websites in europe and north america. foodnavigator.com foodnavigatorusa.com caroline scott-thomas europe: 2009 was the year when stevia sweeteners came to europe.
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e. coli in ground beef, melamine in infant formula, and salmonella in peanut butter - what is next? isn’t it about time the slices of the us food safety pie were taken back from the multiple federal agencies involved and surveillance placed under one roof? confidence in a system where 15 different agencies administer as many as 30 laws is ebbing with us politicians and food companies, following the recent salmonella scare linked to eight deaths, demanding an overhaul of how the sector is regulated.
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with the ushering in of new hygiene laws at the start of this year, food companies are now under tougher regulatory scrutiny to ensure they do not send out poisonous products from their plants. laws on food hygiene, a regulation on microbiological criteria for foodstuffs, a regulation on official feed and food controls, and another on feed hygiene make up a complementary package of rules to tighten and harmonise the eu's safety measures.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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purac claims to have developed a line of 
