Food Safety Risk Assessment Activities in China

Transcription

1 29/SOM2/SCSC/WKSP2/19 Food Safety Risk Assessment Activities in China Submitted by: China Examination of Hot Issues in Risk Analysis Workshop Singapore 12 August 29

2 APEC 29 Singapore FOOD SAFETY ANALYSIS IN CHINA Dr. Xiumei LIU National Institute of Nutrition and Food Safety, China CDC, MOH Risk Analysis Risk Assessment Science based Risk Management Policy based Risk Communication Interactive exchange of information and opinions

3 Risk Assessment (The 18th CAC Manual, 28) A scientifically based process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization Risk Assessment: International Activities (Recent 1 years) JECFA, JEPR, JEMRA Expertise Data contribution (AFB1 human exposure, lead in fish, Chloropropanols in soy sauces, E. sakazakii in IFP, VP in oyster ) CCFAC, CCFA, CCPR, CCFH, CCNSFU Conference, training and workshop Supported or cooperated with WHO, FAO, ILSI, United States, Canada, Australia, New Zealand, The Netherland, Germany and others

4 FSRA Activities: in coming Workshop on Risk Assessment, China CDC/RIVM, The Netherlands, August, 24 28, 29, Beijing U.S.China Meat Safety Experts Forum, September, 78, 29, Beijing WHO/FAO/ICMSF/ICD Workshop on food safety risk assessment and food analysis, April, 21, Beijing 2982 National Foodborne Diseases and Food Contaminants Surveillance Network 229 Covered 21 provinces, about 81% populations in China 北京 上海 重庆 吉林 山东 河南 陕西 湖北 江苏 浙江 福建 广东 广西 河北 四川 宁夏 湖南 安徽 甘肃 辽宁 内蒙古

5 Trend of FBD in China 事件数 事件数 系列 2 系列 1 事件数 患者数 年度 患者数 患者数 动植物 14.7% 混合因素 1.4% 化学物 24.1% 原因不明 13.% 微生物 46.4% 其他微生物霉菌毒素蜡样芽孢杆菌葡萄球菌肠毒素肉毒梭菌副溶血性弧菌致病性大肠杆菌变形杆菌沙门氏菌属 中毒起数 图 年全国微生物性食源性疾病的发生情况 Trend of FBP in Food 16.% 14.% 12.% 1.% 8.% 6.% 4.% 2.%.% 年我国生肉类食品中主要致病菌检出率变化趋势图 沙门氏菌 单增李氏菌 O17:H7 3.% 2.% 1.%.% 年我国水产品中主要致病菌检出率变化趋势图 沙门氏菌单增李氏菌 O17:H7 副溶 8.% 6.% 4.% 2.% 沙门氏菌 单增李氏菌 O17:H7.% 年我国熟肉制品中主要致病菌检出率变化趋势图

6 Microbial Hazards Bacteria Foods Samples Salmonella Poultry 26 Campylobacter Poultry 26 Listeria Ready to eat 68 Vibrio parahaemolyticus Oyster Enterbacter esakazakii IFP Samonella species in poultry (Risk Ranger) Hazard severity How susceptible is the population of interest Frequency of consumption Proportion of population consuming the product Size of consuming population Probability of contamination of raw product per serving Microorganism in Foods : Microbiological Specifications for Foods(ICMSF,1996);Foodborne disease outbreaks : guidelines for investigation and control(who,27) Microorganism in Foods : Microbiological Specifications for Foods(ICMSF,1996);Foodborne disease outbreaks : guidelines for investigation and control(who,27) Data from the Nation survey on nutrition ( 22) and China stat yearbook (24) Data from the Nation survey on nutrition ( 22) and China stat yearbook (24) National population database(24) Data from the National Foodborne Diseases Surveillanse (2728)

7 Samonella species in poultry (Risk Ranger) Effect of processing Is there potential for recontamination after processing How effactive is the postprocessing control system? What increase is the initial contamination level would cause infaction or intoxication to the average consumer? Effect of preparation before eating Data from the National Foodborne Diseases Surveillanse (2728) Data from the National Foodborne Diseases Surveillanse (2728) Contamination surveillance in 21 provinces M.Mataragas,P.N.Skandamis,E.H. Drosionos. Risk profiles of pork and poultry meat and risk rating of various pathogen/product combinations. International Journal of Food Microbiology 126(28)112. Diet habit Risk Ranking Samonella in Poultry Items Probability of illness per day per consumer of interest Total predicted illnesses/annum in population of interest Risk Ranking China Poultry Pork EU Low risk population High risk population Poultry Pork Poultry Pork

8 Campylobacter jejuni in poultry (Risk Ranger) Outcome City Countryside General Conservative General Conservative Probability of illness per day per consumer of interest Total predicted illnesses/annum in population of interest Risk Ranking Risk assessment on V. parahaemolyticus in raw oysters Prevalence & concentration of VP in various seasons Vibrio density values of oysters, water and sediment in different seasons in oyster growing sites of Xunjiang Bay, Xiamen, Fujian Season Oyster Water Sediment (CFU/g) (CFU/g) (CFU/g) Winter (Jan ~ Mar) Spring (Apr ~ Jun) Summer (Jul ~ Sep) Autumn (Oct ~ Dec) Adapted from Liu et al. (1996)

9 Prevalence and concentration in retail oysters V. Parahaemolyticus density (MPN/1g) in retail oysters Sampling Area No. of Samples Incidence (%) Mean Wholesale Market Retail Market Restaurant Total Distribution for storage time Pert (1,2,7days) Probability Mean: 2.7 th 9 th : Days

10 Amount of consumption of oysters Lognorm (72.3, 26.7).2 Probability Grams Risk assessment on V. parahaemolyticus in raw oysters Risk Characterization 2728, the data of VP in oyster from Zhejiang, Guangdong, Guangxi and Fujian provinces were collected and analyzed. Seasons Winter Spring Summer Autumn Predicted illnesses in population of interest(29) Predicted illnesses Predicted illnesses in population of in population of interest(zj, GD & GX) interest(fj)

11 Sensitivity analysis and Efficiency of measures for VP risk decreased in Oyster 零售阶段牡蛎未冷藏时间 (h) Control the 4 key points: refrigerating time, quick cooling, reheat and frozen storage The average illness risk could be significant decreased. 零售牡蛎体 VP 密度 (log CFU/g) 致病性 VP 摄入量 (CFU) 气温 ( ) 冷却持续时间 (h) 牡蛎消费量 (g) 致病菌株的比例 零售阶段的贮存时间 (h) 购买后的冷藏时间 (d) 预测的平均疾病概率 2.E2 1.E2 1.E2.E 相关系数.E+ 冬春夏秋 Risk Management (The 18th CAC Manual, 28) The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options

12 Food Safety Law of People s Republic of China (Adopted by National People s Congress in Feb.28,29.) 1 Chapters, 14 Articles Chapter 1 General principle Chapter 2 Food safety risk surveillance and assessment Chapter 3 Food safety standards Chapter 4 Food producing and managements Chapter Food analysis Chapter 6 Food import and export Chapter 7 Food safety accident treatment Chapter 8 Supervising and management Chapter 9 Legislation and responsibility Chapter 1 Supplementary Food Safety Law of People s Republic of China Issued in February 28,29 Article 2 Food Safety Risk Surveillance and Assessment 11. State should establish the food safety risk surveillance system, which would focus on the foodborne diseases, food contaminants and the hazards in foods. 13. State should establish the food safety risk assessment system, and conduct the risk assessment on those microbial, chemical and physical hazards in food and food additives. 16. The output of food safety risk assessment would be taken for the science bases for establishing and revising the food safety standards, as well as for the food safety supervising and management

13 Key points in FSL Science strengthing National Expert Committee on Food Safety Risk Assessment National Center of Food Safety Risk Assessment Management National Committee on Food Safety authorized by State Council Food safety standards (National & Local) compulsive Food safety risk surveillance and inspection system Recall system Responsibility Industry & government MRA Output and Microbial Criteria Samonella & Campylobacter jejuni in poultry High risk, but precooked before consumption HACCP & GMP control, no criteria setting Listeria in ready to eat meat products High risk Recommended: n=, c=, m= CFU/2g V. parahaemolyticus in raw oysters High risk Recommended: n=, c=2, m=1 3 MPN/g, M=1 4 MPN/g E. Sakazakii in IFP High risk Recommended: n=3, c=, m= CFU/1g

14 GB 176 Formula for Infants Sampling plan and limits(cfu/g or CFU/mL) n c m M Aerobic 2 plate count 1 1 Coliform E. sakazakii c 3 /1g Samonella /2g c. Applicable for 6 monthes infant food only GB1767 Formulas for followup infants and young children Sampling plan and limits(cfu/g or CFU/mL) n c m M Aerobic plate count Coliform Samonella /2g

15 GB 1929 Quick Frozen and Prepackaged Flour and Rice Products Sampling plan and limits Item n c Prepared m ) (CFU/g M(CFU/g) n c Ready to eat m(cfu/g) M(CFU/g) Aerobic plate count Coliform Fungi Samonella /2g /2g Staphylococcus aureus 1 1/2g 1/2g 1 1/2g 1/2g Listeria monocytogenes /2g Risk Communication (The 18th CAC Manual, 28) The interactive exchange of information and opinions throughout the risk analysis process concerning risk, riskrelated factors and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions

16 Challenges on Risk Analysis RA Knowledge & Expertise Authority agency Professional Efficiency data RM Government request Goal of RM Finance RC Public system Cooperation & Communication Media, consumers and all stakeholders THANKS FOR YOUR ATTENTION!