Review of the regulations for contaminants and natural toxicants

Australia and New Zealand have recently adopted a joint standard for the regulation of contaminants and natural toxicants in foods. The standard was developed as part of a general review of food standards in Australia and New Zealand and forms part of the new joint Food Standards Code recently adopted by both Governments. Maximum levels (MLs) for contaminants and natural toxicants were established in the new joint Standard only where they serve an effective risk management function, based on a scientific risk assessment, and only for those foods that provide a significant contribution to the total dietary exposure. To assist both enforcement agencies and industry to maintain contaminant levels at the lowest achievable levels, generally expected levels (GELs), have been established to complement the use of MLs. GELs, while not legally enforceable, provide a benchmark against which to measure contaminant levels in foods.     

Reform of food regulation in Australia and New Zealand

Australia and New Zealand agreed to establish a joint system for developing food standards in 1996. The establishment of the joint system provided the opportunity to reform the food regulatory requirements for composition, labelling and contaminants, culminating in the development of the Australia New Zealand Food Standards Code. In addition to the development of the joint food standards system, several other regulatory reforms have occurred over the same period. These include the establishment in Australia of a national food safety regulatory system, and in both countries, a shift towards the pre-market safety assessment and approval of certain whole foods, such as genetically modified foods. The impact of the regulatory reforms is subject to an ongoing program of evaluation.     

Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium

The Belgian food safety authority has provided incentives for food business operators to set-up a certified self-checking system (SCS), based upon good practices and HACCP principles. A selection of food processing companies in Belgium was invited to take part in a self-assessment study to evaluate the effect of SCS certification on the performance of an implemented food safety management system (FSMS) and on company's microbiological food safety output according to their sector and company size and to compare the added value of SCS against voluntary standard certification.Results revealed that the majority of food processing companies (90%) were already certified for a voluntary standard such as BRC or IFS prior to or next to the Belgian SCS certification (50%). Although five clusters could be identified among the eighty-two participating companies in the performance profiles of their food safety management system and microbiological food safety output, overall no significant difference could be identified between SCS certified and non-certified SCS food processing companies. However, assurance activities (i.e. set-up of sampling plan, validation and verification of the FSMS) were elaborated at a more advanced, tailored level in SCS certified companies. No significant differences were found according to company size, but depending on the sector more robust FSMS could be identified (e.g. animal products processing sector). The benefits of the widespread presence of a third party certified food safety management system (whether voluntary standard or national SCS) as a basis for governing food safety are also reflected in the favourable inspection results obtained by Belgian food safety authority (76.90%–78.71% compliance in years 2009–2011; 12 823 SCS certified companies being visited) at the processing level. Whereas higher non-compliance in inspection results is noted (47.55–52.45% compliance in years 2009–2011; 4 415 SCS certified companies being visited) in the distribution sector, encompassing a large amount of small food service operations and retail outlets. The introduction of certified SCS is still exceptional in that sector (4.11% in 2011) and the introduction of voluntary standards is less common due to lack of incentives, capacity and resources. Thus, there are indications that a certification system based on audits is an appropriate approach in pro-actively governing food safety and supporting the implementation of control and assurance activities at advanced level, hence increasing the robustness of the food safety management systems as a basis for good microbiological food safety output.     

Assessment of the food control system in the State of Kuwait

National food control systems are a key element in the protection of consumers from unsafe foods and from other fraudulent practices. International guidance is available and provides a framework for enhancing national systems. However, it is recognized that before reaching decisions on the necessary improvements to a national system, an analysis is required of the current state of key elements in the present system. This paper provides such an analysis for the State of Kuwait. The fragmented nature of the food control system is described. Four key elements of the Kuwaiti system are analyzed: the legal framework, the administrative structures, the enforcement activity and the provision of education and training. It is noted that the country has a dependence on imported foods and that the present national food control system is largely based on an historic approach to food sampling at the point of import and is unsustainable. The paper recommends a more coordinated approach to food safety control in Kuwait with a significant increase in the use of risk analysis methods to target enforcement.     

Application of hazard analysis critical control points (HACCP) system to vacuum-packed sauced pork in Chinese food corporations

Our study aims to establish an HACCP system which was implemented for the quality assurance of vacuum-packed sauced pork processing in Chinese food corporations. After identified hazards, the critical control points were defined using a decision tree. In addition, the vacuum-packed sauced pork products, manufactured by three corporations, were detected for chemical and microbial contaminants before and after the implementation of the HACCP system, respectively. According to the national food hygiene standards accepted by PR China, for nitrite, aerobic plate count and coliforms, the percentage of products obtained before vs. after the implementation of HACCP satisfying the standards was 86.2% vs. 100%, 71.3% vs. 96.4% and 71.3% vs. 95.5%, respectively. In conclusion, the contaminants of vacuum-packed sauced pork can be reduced or eliminated if an HACCP system is applied effectively.     

Controlling Listeria monocytogenes in ready-to-eat foods: Working towards global scientific consensus and harmonization – Recommendations for improved prevention and control

An international group of experts from the food industry, academia, and governments met in Amsterdam in May 2009 to discuss approaches for controlling Listeria monocytogenes in ready-to-eat (RTE) foods in anticipation of an agreement by Member States on the Codex Guidelines for the pathogen in foods. The workshop was organised by Ewen Todd (Michigan State University) in cooperation with the European Federation of Food Science and Technology and the Global Harmonization Initiative. The group felt there is a need for a risk-based policy with input from all the stakeholders at local and national levels. An important part of the background is to review the critical factors for control, including the unique growth, survival and virulence characteristics of the pathogen; identifying specific populations at risk; and defining what RTE foods are. They also saw the need for L. monocytogenes food-source attribution through review of outbreak data, implementation of case–control studies, expert elicitations, microbial source tracking, and development of risk assessment models. They also indicated that surveillance of both listeriosis and the gastrointestinal non-invasive form of illness caused by the pathogen are important for public health agencies to establish or enhance; this would require coordination of laboratories through better communication and reporting for the analysis of clinical cases, foods and environmental sources. These laboratories should be also accredited, with some being reference laboratories at national or regional levels. There was consensus agreement on the microbiological criteria as specified in the Codex Guidelines, but it was recognized there were challenges for industry to meet these and government agencies to assess compliance, requiring a robust testing regime for both food and food-contact surfaces at all stages in the production system, as well as for environmental monitoring. Other issues are the development, validation, and acceptance of quantitative methods sufficient to detect the pathogen in food at levels <100 CFU g^?1; determining the food’s ability to support the growth of the pathogen or not through challenge studies, and risk assessment models, appropriate labelling of RTE foods, and a standardized approach to tracing and tracking of products throughout the food chain. There is also a need for food worker education and training, and consumer awareness and responsibility. Message mapping is one approach to instill the essential food safety messages regarding listeriosis and the safety of RTE foods for both employees and the public.     

Risk assessment procedures used by the Codex Alimentarius Commission and its subsidiary and advisory bodies

The paper, prepared for consideration by the Codex Alimentarius Commission, provides a review of the risk assessment procedures associated with the work of the Codex Alimentarius. After describing, in general terms, the main aspects of risk analysis, certain general considerations relating to the assessment of health risks in foods are presented. More detailed presentations follow for the relevant approaches of the advisory bodies (JECFA and JMPR) and for the subsidiary bodies whose work includes aspects of risk assessment. These cover additives and contaminants (CCFAC), residues of veterinary drugs (CCRVDF), pesticide residues (CCPR), food hygiene (CCFH) and meat hygiene (CCMH). Recommendations for the future are also provided.     

The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale

To this day there is no implementation of the high pressure thermal sterilization (HPTS) in the food industry. HPTS could result in better food quality, lower thermal load applied to the product and less unwanted food processing contaminants (FPCs) such as furan.Based on findings for selected foods at lab-scale extrapolated temperature-time combinations for a 12 log₁₀ inactivation of Bacillus amyloliquefaciens were chosen for a scale-up with a 55 L vessel (HPHT system Hiperbaric). Temperature-time-combinations at 600 MPa were between 100 and 115 °C and 0.45–28min. The scale-up resulted in a reduction of furan, depending on the food system, between 41 and 98% to retorting. Results at pilot scale were similar to lab-scale experiments. The performed storage trials (standardized method NF V 08-408) showed that only for the baby food puree two selected treatment conditions (107.5 °C, 9.8 min and 115 °C, 0.45 min at 600 MPa) resulted in an unstable product. Overall the results of the scale-up process support the idea that the HPTS could be feasible for the implementation in the food industry.     

The potential for third party standards at manufacturing and retail to reduce the risk of listeriosis arising from consumption of Listeria monocytogenes from ready-to-eat foods

Many third party standards are published that are either part of regional regulations or provide guidance on the control of Listeria monocytogenes in foodstuffs. These standards deal with different steps/control options for L. monocytogenes. Whereas microbiological criteria as outlined in EC regulation 2073/2005 are useful in setting performance objectives within the whole food chain, guidance on challenge studies provides the basis for harmonized approaches within industry and food safety authorities to evaluate L. monocytogenes growth potential in different foods. Other guidance documents aim towards ways of more effective Listeria control at manufacturing. The setting of governmental process and product standards link into food safety management systems by manufacturers and retailers, thereby guiding their food safety activities. The value of third party standards is discussed in conjunction with valuable inputs that can be provided by businesses having long-term experiences in related fields. Third party standards are increasingly valuable for firms to interact with partners in the food chain, so that good science plays a role in providing safe and wholesome products for the consumer without excessive government interference. Firms with long-term experiences in processing and marketing food can be important contributors to third party standards.     

Introducing the Food Fraud Initial Screening model (FFIS)

Food Fraud is illegal deception for economic gain using food. There are many types of fraud including adulterant-substances, tampering, theft, diversion and gray marketing, simulations, misbranded, and intellectual property rights product counterfeiting. The concept is beginning to be addressed by laws, regulations, standards, and certifications. Regardless of the presence of an actual health hazard, Food Fraud incidents can: negatively impact sales, brand equity, market capitalization; violate regulations such as Sarbanes-Oxley; and even lead to the criminal prosecution of corporate leaders. Emerging regulations and industry standards are requiring risk and vulnerability assessments of Food Fraud as a prerequisite to countermeasures and decision-making systems. These assessments and risk management systems are not familiar food safety tools. It is effective and efficient to utilize an enterprise risk management (ERM) framework, such as developed by the Committee of the Sponsoring Companies of the Treadway Commission (COSO). ERM risk assessment occurs into two stages: (1) a qualitative initial screening followed by (2) a more detailed quantitative assessment. All types of Food Fraud can result in enterprise-wide risks so an enterprise risk management system must cover all types of vulnerabilities. The model developed in this paper addresses the unmet need of the first stage referred to here as the Food Fraud Initial Screening (FFIS).     

Prevention of travel-related foodborne diseases: Microbiological risk assessment of food handlers and ready-to-eat foods in northern Italy airport restaurants

The focus of this study was to assess the hygienic standards of 44 foodservice facilities located in three Italian International Airports (with an output ranging from 100 to 800 meals a day), by monitoring the microbiological quality and safety of foods ready for consumption (n = 773), food contact surfaces (n = 302), and food handlers (n = 287). The hygienic standard of surfaces was sufficiently high. Only 7.9% of surfaces did not conform with advisory standards in terms of total coliforms, and 2.6% were found to be contaminated with Enterococcus spp. at ≥1.0 log₁₀ CFU/cm². The hygienic standard of washed and disinfected hands of food workers was not adequately high: the total bacterial count and coagulase positive Staphylococci exceeded the satisfactory limit in 8.4% and 3.5% of cases, respectively. The microbial analysis of foods examined showed an absence of Listeria monocytogenes and Salmonella spp. Food sample analyses highlighted a percentage of samples that did not conform to microbial reference standards: Staphylococcus aureus non-conforming percentages ranged from 2.3% for “fully cooked food” to 9.2% for “raw fruit and vegetables”; Escherichia coli, from 0.0% for “raw fruit and vegetables” to 6.1% for “cooked and uncooked foods”; total coliforms from 14.3% for “fully cooked food” to 79.8% for “cooked and uncooked food”. In conclusion, the results suggest that more effort is needed in the application of HACCP principles. In order to prevent travel-related foodborne infections, various changes in the timing of food preparation and holding temperatures are needed, together with further training of food handlers.     

Seafood safety and quality: An analysis of the supply chain in the Sultanate of Oman

The globalization of trade in fish has created many challenges for the developing world specifically with regard to food safety and quality. International organisations have established a good basis for standards in international trade. Whilst these requirements are frequently embraced by the major importers (such as Japan, the EU and the USA), they often impose additional safety requirements and regularly identify batches which fail to meet their strict standards. Creating an effective national seafood control system which meets both the internal national needs as well the requirements for the export market can be challenging. Many countries adopt a dual system where seafood products for the major export markets are subject to tight control whilst the majority of the products (whether for the local market or for more regional trade) are less tightly controlled. With regional liberalization also occurring, deciding on appropriate controls is complex. In the Sultanate of Oman, fisheries production is one of the countries' chief sources of economic revenue after oil production and is a major source of the national food supply. In this paper the structure of the fish supply chain has been analysed and highlighted the different routes operating for the different markets. Although much of the fish are consumed within Oman, there is a major export trade to the local regional markets. Much smaller quantities meet the more stringent standards imposed by the major importing countries and exports to these are limited. The paper has considered the development of the Omani fish control system including the key legislative documents and the administrative structures that have been developed. Establishing modern controls which satisfy the demands of the major importers is possible but places additional costs on businesses. Enhanced controls such as HACCP and other management standards are required but can be difficult to justify when alternative markets do not specify these. These enhanced controls do however provide additional consumer protection and can bring benefits to local consumers. The Omani government is attempting to upgrade the system of controls and has made tremendous progress toward the implementation of HACCP and introducing enhanced management systems into its industrial sector. The existence of strengthened legislative and government support, including subsidies, has encouraged some businesses to implement HACCP. The current control systems have been reviewed and an SWOT analysis approach used to identify key factors for their future development. The study shows that seafood products in the supply chain are often exposed to lengthy handling and distribution process before reaching the consumers, a typical issue faced by many developing countries. As seafood products are often perishable, they safety is compromised if not adequately controlled. The enforcement of current food safety laws in the Sultanate of Oman is shared across various government agencies. Consequently, there is a need to harmonize all regulatory requirements, enhancing the domestic food protection and to continue to work towards a fully risk-based approach in order to compete successfully in the global market.     

Principles for the establishment of microbiological food safety objectives and related control measures

The ICMSF has recommended several steps for the management of microbiological hazards in foods in international trade, applying existing Codex documents in a logical sequence. The steps include: the conduct of a risk assessment and an assessment of risk mnanagement options, the establishment of a food safety objective (FSO), and confirmation that the FSO is achievable by application of GHP and HACCP. A FSO is a statement of the frequency or maximum concentration of a microbiological hazard in a food considered acceptable for consumer protection. FSOs can be used by risk managers to communicate to industries this acceptable level of a hazard, in order to establish effective control measures. The effectiveness of control measures is assured through adhering to performance criteria and process criteria set by the industry to meet the FSO. This system of food safety management will facilitate acceptance of seemingly different, but in reality equivalent, food production and food control practices.     

深水浮式生产平台标准体系

针对深水浮式生产平台,以半潜式生产平台(Semi-Submersible Floating Production System, Semi-FPS)的设计标准为重点,全面梳理国际标准化组织(ISO)、美国石油协会(API)、挪威石油标准化组织(NORSOK)的标准体系,以及外国船级社等先进标准。结合我国深水浮式生产平台技术发展现状和工程经验,对比研究国家和行业标准。对标准体系中存在的问题进行总结和分析,提出深水浮式生产平台标准体系建设的建议。     

石油勘探开发数据标准体系分析

基于石油勘探开发一体化管理的需要,分析了石油勘探开发数据建设和国内外石油数据标准存在的问题,提出了建立石油勘探开发数据标准体系的需求。结合石油勘探开发数据采集、管理与服务的内容,从技术和管理两个方面及数据元、元数据和管理标准3个维度建立石油勘探开发数据标准模型。应用石油勘探开发数据标准模型制定出勘探开发数据标准体系框架,并分别分析了体系框架的指导标准、数据基础标准、数据应用标准、管理与服务标准、系统环境与安全标准等子体系的内容,以此作为石油勘探开发数据标准体系和具体标准制定的依据。     

Economically motivated food fraud and adulteration in China: An analysis based on 1553 media reports

Based on 1553 media reports on food safety scandals and concerns, we conducted an aggregated analysis on economically motivated food frauds and adulterations in China. A systematic approach is used to analyze the country's food safety concern in terms of fraud type, implicated foods, adulterants, contaminants and abnormal conditions, and concerned food sources. This study indicate that economically motivated food fraud and adulteration was an emerging and serious food safety problem in China. The results of the study can be used not only to analyze food safety risks but also to prioritize target areas for food policy-making and enforcement of food safety regulation.     

中国页岩气技术标准体系建设进展

能源行业页岩气标准化技术委员会是中国能源行业页岩气标准的归口管理技术组织,负责研究建立页岩气全产业链技术标准体系,开展页岩气通用及基础标准研制等相关标准化工作。在中国,页岩气是新兴产业,与页岩气产业相关的国家标准和行业标准刚处于起步阶段,更没有建立页岩气技术标准体系。为了页岩气产业健康、快速发展,国家对页岩气开发企业的监管有标准可依,助推页岩气开发中小企业取长补短,快速复制页岩气开发技术,需要制订页岩气全产业链的技术标准和技术标准体系。为此,介绍了中国页岩气标准技术现状,重点阐述了页岩气技术标准制订对促进页岩气技术进步的作用、意义,标准体系存在的不足,以及标准制订的下一步发展方向。依据能源局下达的页岩气技术标准体系表,目前国家能源局已经发布实施了29项页岩气国家和行业标准,能源行业页岩气标准化技术委员会已完成48项页岩气技术标准制订,并正在组织制订2项页岩气技术标准。这些标准的制订和发布实施将有力支撑中国页岩气产业的快速发展。     

Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives,consultants and auditors

The provision of halal certified food is important for both Muslims consumers as well as halal food manufacturers in Malaysia. Nevertheless, there are still lots of consumers’ complaints resulted from the partial implementation of Malaysia halal standard (MS1500:2009) by these food manufacturers. Hence, critical factors affecting the implementation of halal standard need to be identified and examined as an initial step in fostering its implementation. To date, only limited empirical research is available on the implementation of halal food management system (based on MS1500:2009) especially amongst the small and medium enterprise (SME). Therefore, this study seeks to identify critical factors for effective implementation of halal food management system in SMEs. Using a qualitative approach, fifteen semi-structured interviews were carried out with halal executives, consultants and auditors from Malaysian/local halal authority. The recorded interviews were transcribed, translated, coded, and reconciled. Atlas.ti software (version 7) assisted in data coding to identify themes and subthemes. The findings suggested that top management, halal executive, employees, suppliers, and consumers are critical factors. Similarly, information and knowledge, teamwork, support, policy and procedure, and training are also important determinants towards the successful implementation of the systems. Effective recruitment to ensure the availability of Malaysian Muslim manpower, halal personnel empowerment to play dual roles relate to halal and quality/safety, and keeping up to date with recent fatwa development were found to be important and unique to halal context.     

海洋工程装备行业技术成熟度的研究与应用

海洋工程装备行业具有高技术、高投入、高产出、高附加值和高风险的特点,对国民经济带动作用大。此文以水下生产系统为例,阐述了行业制定相关技术成熟度标准的意义、优点与局限性,介绍了海洋工程装备行业技术成熟度的等级制定、标准规范,主要介绍了适用于海洋工程装备行业的API标准和DOD规范,并以水下生产系统为案例,了解介绍了集成成熟度和系统成熟度的概念,进行相关的计算和应用研究。技术成熟度的研究,有利于确定海洋工程装备行业中的关键技术是否达到应用标准,有利于规范装备的设计与制造。     

The additive dose method for dose estimation in irradiated oregano by thermoluminescence technique

The ionizing radiation treatment of food is nowadays a worldwide recognized tool for food preservation, provided that proper and validated identification methods are available and used. The thermoluminescence (TL) technique is one of the physical methods recommended by the European Committee for Standardization to distinguish irradiated from not irradiated samples, for food containing silicate minerals as contaminants, such as spices and aromatic herbs, which are among the most frequently irradiated foods. The experimental results presented in this work show that, at least up to the highest tested doses (2 kGy), it is possible to set up a procedure to estimate the actual dose in the irradiated product, using TL and the additive dose method, even after months of storage.