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Funded by the European Union’s Seventh Framework Programme
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Safety of raspberry products: Case Virus Peter Raspor*, Mateja Ambrožič, Sonja Smole Možina, Darja Barlič Maganja
*Prof. Dr., Dr.h.c.mult., Uni. dipl. eng. VICE DEAN for Research and International Cooperation University of Primorska, Faculty of Health Sciences Head of the INSTITUTE FOR FOOD, NUTRITION and HEALTH
Trening radionica: Inovacije u proizvodnji i preradi maline Beograd 24 i 25 jun 2015
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Evolution of food safety management systems • Good practice-based
– GHP, GAP, GMP, …
• Hazard-based
– HACCP
• Risk-based
– QMRA
• Qualitative, empirical knowledge, prescriptive
– Prerequisite for all FSMS
• Quantitative (P/A, numbers), control at one step in the food chain
– Primarily for processes with one major killing step
• Quantitative (consumer risk), applies to the whole food chain
– Processes with hurdle strategies and/or without major killing steps
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Legal and technical basis of QMRA-Quantitative microbial risk assessment in the EU
• 1995 WTO, SPS agreement
• 2000 JEMRA joint FAO/WHO expert meetings
on microbiological risk assessment
• 2000 EU White paper on food safety
• 2002 General Food Law, Creation of EFSA
Processing flow
Storing as frozen
Storing as fresh
Freezing Sorting
Mixing berries
Bulking Packaging
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Agenda
• Safety vs biosafety • VIRUSES
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Concerns about Food safety
Fall into 4 categories
• Environmental
• Food and feed safety
• Economic
• Social
Therefore, decision making about is
broader than just narrow safety
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Biosafety – traditional base
• Microbial safety
• Chemical safety HACCP
• Physical safety
• Biosafety risk on GMOs
Expertise needed for safety audit Molecular biology Microbiology Biochemistry Ecology Human health Animal/Veterinary science Plant/Agricultural science Food Sci and technology
Plant/Animal physiology Plant/Animal pathology Plant/Animal taxonomy Soil biology Environmental risk assessment Weather
Transport Legal and more …
Food safety
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Risk assessment methodology
1. Identify potential risk (
2. Identify adverse effect that could result
3. Estimate the likelihood of the adverse effect
being realised
4. Evaluate the consequences if the risk is
realised
5. Consider risk management strategies
6. Estimate the overall potential impact
VIRUSES
• very small organisms (15 to 400 nm)
with no cell structure (regarded as the
basic unit of live)
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Food- or waterborne transmission of enterically transmittable
viruses, according to the type of illness associated with infection
Illness
GASTROENTERITIS HEPATITIS OTHER
Norovirus Hepatitis A virus
Enteric adenovirus (types 40/41)
Hepatitis E virus (waterborne)
Enterovirus
Rotavirus (group A-C)
Sapovirus
Astrovirus
Coronavirus
Aichivirus
Food borne viruses
ANNEX TO THE PUBLICATION OF THE SUPERIOR HEALTH COUNCIL No. 8386 VIRUSES AND FOOD ( SHC 8386) Scientific report; www.health.fgov.be/CSS_HGR
Food borne viruses
Scientific Opinion on an update on the present knowledge on the occurrence and control of food borne viruses: EFSA Panel on Biological Hazards, EFSA Journal 9 (2011) 2190.
Number of notifications for suspected viral contamination of food products from 2000 until March 2010, based on illness reports or virus detection in products
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
DETECTION AND TYPING OF VIRUS
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Foods can be contaminated by:
• contact with (human) faeces or faecally contaminated water
• contact with faecally soiled materials (including hands)
• contact with vomit or water contaminated with vomit
• contact with environments in which infected people were present, even if the surface was not directly contaminated with stool or vomit
• aerosols generated by infected people
Source of outbreks of waterborne
illness • sewage
contaminated water
• contaminated drinking /irrigation water
• recreational waters (waters for swimming, canoeing, surfing ...)
• groundwater
• urban rivers
• marine environment
Source of outbreks of foodborne
illness • dishes containing
fresh (or fresh frozen) fruits and vegetables
• deli meat, sandwiches, bread rolls, bakery products, berries, ice cubes
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Detection of virus in food and water
samples Very problematic!
• the level of contamination with virus may vary greatly within a product
• diagnostic methods for food or water are not routinely available in food microbiology laboratories
• only a few viral particles are normally present in water samples
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
PREVENTING CONTAMINATION OF BERRY FRUITS
BY VIRUSES
• WHY THE NEED?
• Viruses are extremely small organisms, which can often cause disease in humans and animals.
• Viruses such as norovirus can cause diseases with symptoms such as diarrhea, vomiting and hepatitis.
• On several occasions virus-contaminated berry fruits, such as raspberries and strawberries, have caused outbreaks of disease.
• Viruses can survive on fruit for a long period and are difficult to remove by washing.
• Following this guidance will help to control the risk of viral contamination of berry fruits on the farm.
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
PREVENTING CONTAMINATION OF BERRY FRUITS
BY VIRUSES
• WHERE VIRUSES COULD BE FOUND ON THE FARM
• In human and animal and feces
• On the hands of infected food handlers.
• In the latrines that food handlers use, including toilets, wash-hand-basins and door handles.
• In untreated water, used for agricultural, cleaning and hygiene purposes.
• In untreated fertilizers of animal or human origin.
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
PREVENTING CONTAMINATION OF BERRY FRUITS
BY VIRUSES
• BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION BEFORE HARVEST
• Use treated organic fertilizers only.
• Use clean water according to Codex Alimentarius recommendations, for spray irrigation or application of chemical fertilizers or pesticides.
• Where higher risk water sources are used for irrigation, for example surface waters, delivery systems that prevent the water coming into contact with the edible portion of the crop, such as low-volume sprays, drip, trickle tape, furrow or underground irrigation should be used to reduce the risk of contamination.
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
PREVENTING CONTAMINATION OF BERRY FRUITS
BY VIRUSES
• BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION DURING AND AFTER HARVEST
• Sufficient and appropriate field sanitary accommodation units (including latrines and hand washing facilities) should be provided and easily accessible in the growing fields.
• Toilets should be constructed, sited and managed so that human waste does not enter the soil or water being used to grow or process the crop.
• Food handlers should always use the sanitary units provided and never the fields where crops are growing or could be subsequently planted.
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
PREVENTING CONTAMINATION OF BERRY FRUITS
BY VIRUSES
BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION DURING AND AFTER HARVEST
• Food handlers should strictly adhere to good hand washing practices prior to commencing work, frequently during work and especially after using the toilets.
• Harvesting equipment e.g. crates, baskets, should be kept clean
• All equipment and surfaces, such as containers or conveyor belts, which come into contact with berries should be cleaned with clean water according to Codex Alimentarius principles water and disinfected after use.
• Clean water according to Codex Alimentarius principles should be used as a minimum for post-harvest washing stages, whereas potable water should be used for the final washes and for cooling.
Prevalence of viruses in Production phase of the berry fruit supply chain (from Vital 2012)
Point of interest
HAdV PAdV
BPoV HAV HEV NoV GG1
NoV GG2
Irrigation water
9/95 (9%)
4/89 (4%)
1/89 (1%)
0/56 0/56 0/56 2/56 (4%)
Toilets/latrines 2/22 (9%)
n.d. n.d. 0/9 n.d.* 0/9 0/9
Toilet doorhandles
2/22 (9%)
n.d. n.d. 0/10 n.d. 0/10 0/10
Harvesters’ hands
10/72 (14%)
n.d. n.d. 0/15 n.d. 0/15 0/15
Seasonal workers’ hands
4/171 (2%)
n.d. n.d. 0/98 n.d. 0/98 0/98
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
PREVENTING CONTAMINATION OF BERRY FRUITS
BY VIRUSES
• GENERAL RECOMMENDATIONS
• Food business operators should ensure that all appropriate good hygienic practices are being followed and HACCP systems are in place.
• Training in food hygiene is essential and should be performed regularly. This must include training on good hygiene for temporary/seasonal staff.
• Training should be documented and verifiable.
• The food business operator should ensure that good sanitary practices are being followed, for example by effective supervision and verification through random inspections.
PREVENTING CONTAMINATION OF BERRY
FRUITS BY VIRUSES
Contamination vehicles Potential contamination points:
Food handlers’ hands Manual picking and handling berries
Untreated Water Spray irrigation
Spraying pesticide and/or fertilizer
Untreated manure Contact with low growing berries
Unclean harvesting equipment
and utensils
Contact with berries
Quantitative microbial risk assessment
Evaluating product standards A microbiological criterion consists of:
• a statement of the microorganisms of concern and the reason
for concern
• the analytical methods for their detection and/or quantification
• a plan defining the number of field samples to be taken and the
size of the analytical unit
• microbiological limits considered appropriate to the food at the
specified point(s) of the food chain
• the number of analytical units that should conform to these
limits.
• the food to which the criterion applies;
• the point(s) in the food chain where the criterion applies
• any actions to be taken when the criterion is not met
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Conclusion
Currently, there is a discrepancy between the
point of sale survey data and outbreak instance
- surveys suggest a low incidence of
contamination
The regulations imposed on growers and the
demand for comprehensive hazard analysis
and HACCP strategies should prevent any
environmental contamination reaching the
consumer
The fact that outbreaks linked to fruit products
do occur indicates that these outbreaks are the
result of occasional contamination events,
which are difficult to identify and control
At present, the food industry relies on
postharvest interventions including different
kind of sanitizers to limit the number of
pathogens present on fresh produce at the
point of sale
Prevention of contamination, therefore, has to
be a preferred strategy and should continue to
focus on GAP, improved traceability and GMP
and GHP
Concepts similar to hazard analysis and
critical control point programs, which have
been successful in other areas of food
production, if systematically applied in fresh
fruit and vegetable production industries, could
increase food safety
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Conclusion
The fact that outbreaks linked to fruit products
do occur indicates that these outbreaks are the
result of occasional contamination events, which
are difficult to identify and control
At present, the food industry relies on
postharvest interventions including different kind
of sanitizers to limit the number of pathogens
present on fresh produce at the point of sale
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Conclusion
Prevention of contamination, therefore, has to
be a preferred strategy and should continue to
focus on GAP, improved traceability and GMP
and GHP
Concepts similar to hazard analysis and critical
control point programs, which have been
successful in other areas of food production, if
systematically applied in fresh fruit and vegetable
production industries, could increase food safety
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
Man is also part of the problem and part of the solution
Human factor
Food safety platform: balanced model for ensuring food safety from Good Nutritional Practice viewpoint
Raspor, P., Jevšnik, M., 2008. Good nutritional practice from producer to consumer. Critical Reviews in Food Science and Nutrition, 48, 276−292
Human behavior regardless of the sanitary environment
in which they work, still contributes the greatest risk
to food processing environments.
Hvala lepa! Thanks to: TRAFooN www.trafoon.eu/ VITAL European Project FP7 http://eurovital.org/ Biotehniška Fakulteta UL, Slovenija www.bf.uni-lj.si/ Fakulteta za vede o zdravju UP, Slovenija www.fvz.upr.si
CONTACT: Prof. Dr. Peter Raspor, Dr.h.c.mult., Uni. dipl. eng.
VICE DEAN for Research and International Cooperation
University of Primorska, Faculty of Health Sciences
Head of the INSTITUTE FOR FOOD, NUTRITION and HEALTH
Polje 42 SI – 6310 Izola SLOVENIA
Peter.raspor@fvz.upr.si
Raspor Peter , Trafoon, Beograd 24 i 25 jun 2015
PREVENTING CONTAMINATION OF BERRY FRUITS
• Discussion