Analytical testing needed to

Transcription

1 Analytical testing needed to support food and safety policy Croatian Food Agency Ph.D. Boris Antunović Director

2 FOOD SAFETY To make sure that food will not pose any dammage for consumers health when it is prepared and consumed due to its assigment!

3 REASONS FOR INCREASING RISKS OF FOOD BORNE DISEASE As a result of enhanced socio-economical life style there are increased consumption of meat,, meat products and other products of animal origin; Increased need for food of animal origin resulted on increased production of animals infected with potential pathogenic microorganisms; Primary production contamination - more frequent use of pesticides and antybiotics lead to increased residues in food; More frequent use of various food aditives during food processing for comercial use; Much to fast life stile changes food habits and impose more often use of ready- to-eat food from restaurants and similar establishments where likehood of food contamination is much higher; More frequent travel results with increased travel-induced diseases Irregularity due to comercial food production, handling, distribution,, transport and storage;

4 FOOD BORNE DISEASE - major public-health problem We have to bear in mind that every person can have food borne disease. It is estimated that 30% of inhabitants from industrial countries gain a food borne disease every year.

5 THE ROLE OF GOVERMENT IN FOOD HIGIENE PRINCIPALS consumer protection from food borne disease, safe food appropriate for human consumption, confidence in international trade, health education programs (food hygiene principals for consumers and industry)

6 FOOD SAFETY SYSTEMS IN THE WORLD Globalization requests that different countries ensure similar food safety systems Food safety policy should be based on comprehensive approach Food safety responsibility assign to food producers Implement from farm to fork principles, covering the whole food chain Propound the importance of HACCP Food safety policy based on risk assessment

7 IT MEANS Full traceability Responsibility for safe food production is on food industry Inspectors becomes system observers and verifies system and production plan FROM FARM TO FORK

8 FOOD SAFETY POLICY MODELS TRADITIONAL Analyzing of final product o control o sample o analyze Restrictions o retrospection o inaccuracy o false security sense because of little risk appearance o to o high costs because of to many samples NEW CONCEPT Production process control based on risk concept Risk identification o Surveillance criteria o Measurement methods criteria o Defying critical points o Defying corrective actions

9 CHANGES? Transfer from orders and control to adopting RISK concept and HACCP system

10 CODEX ALIMENTARIUS Protection of consumers health, Insuring fair trade of food, Promotion of coordination of all international and nongovermental food standards

11 CODEX FRAMEWORK science politics RISK ASSESSMENT hazard identification hazard characterization exposure assessment risk characterization RISK MANAGEMENT risk evaluation option assessment option implementation monitoring and review RISK COMMUNICATION interactive exchange of informations and opinions

12 BASIC TERMS RELATED TO RISK ANALYSIS IN FOOD RISK ASSESSMENT process based on scientific evaluation of known or potential adverse effects on human health resulting from human exposure to food borne hazards. The process consists of of 4 steps: 1. HAZARD IDENTIFICATION 2. HAZARD CHARACTERIZATION 3. EXPOSURE ASSESSMENT 4. RISK CHARACTERISATION

13 BASIC TERMS RELATED TO RISK ANALYSIS IN FOOD HAZARD IDENTIFICATION - the identification of known or potential health effects associated with particular agent. HAZARD CHARACTERIZATION the qualitative and/or quantitative evaluation of the nature of the adwerse effects associated with biological, chemical and physical agents which may be present in food. For chemical agents,, a dose-response assessment should be preformed. For biological or physical agents,, a dose-response assessment should be preformed if the data is obtainable.

14 BASIC TERMS RELATED TO RISK ANALYSIS IN FOOD EXPOSURE ASSESSMENT the qualitative and/or quantitative evaluation of the degree of intake likely to occur. RISK CHARACTERISATION integration of hazard identification, hazard characterization and exposure assessment into an estimation of the adverse effects likely occur in a given population,, including attendant uncertainties.

15 FOOD SAFETY SYSTEM This term is used related to governmental activities assuring safe food for consumers which complied national and international legislation. Those activities includes: legislation, surveillance, inspection, consulting industry, education and informing of consumers

16 SAFETY AND RISK Safety mean without adverse effects, 100% safety does not exist, There is always a possibility of adverse effects caused by combination of particular food/pathogen combination, Risk assessment provide this possibility, Risk analysis ensure risk management frame.

17 REDUCING THE RISK Reducing the likehood and severity of damage Enhancing the food safety BASIC PRINCIPLES OF RISK ANALYSIS

18 RISK MANAGEMENT RISK LEVEL SANITARY MEASURES INTOLERABLE TOLERABLE NEGLIGIBLE R I S K PROHIBITION OPTIMISATION NO CHANGE

19 ORGANISATION SHEME OF FOOD SAFETY IN CROATIA GOVERNMENT 13 MINISTRIES MINISTRIE OF AGRICULTURE, FORESTRY AND WATER MANAGEMENT CROATIAN FOOD AGENCY MINISTRIE OF HEALTH AND SOCIAL WELFARE CROATIAN Croatian VETERINARY Veterinary INSTITUTE Institute CROATIAN INSTITUTE FOR PUBLIC HEALTH LABORATORIES LABORATORIES ISO/IEC

20 VARAŽDIN ZLATAR ZAGREB ČAKOVEC KRIŽEVCI BJELOVAR VIROVITICA KARLOVAC OSIJEK PULA RIJEKA SISAK POŽEGA VINKOVCI SL. BROD GOSPIĆ ZADAR ŠIBENIK Labs for food analysis in Croatia SPLIT DUBROVNIK

21 ARCHITECTURE OF INTERNET LABORATORY CONECTION

22 RELATION BETWEEN FAVORABLE AND UNFAVORABLE FOOD SAMPLES - RH year - UNFAVORABLE; 4754; 5% FAVORABLE; 89975; 95% TOTAL: Source: CFA

23 RELATION BETWEEN TOTAL FOOD SAMPLES TESTED ON CHEMICAL AND MICROBIOLOGICAL PARAMETERS - RH year - CHEMISTRY 28943; 31% MICROBIOLOGY 65786; 69% TOTAL: Source: CFA

24 PROPORTION OF UNFAVORABLE FOOD SAMPLES RELATED TO TOTAL NUMBER OF SAMPLES TESTED ON CHEMICAL PARAMETERS - HR year - UNFAVORABLE; 751; 3% FAVORABLE; 28192; 97% TOTAL: PROPORTION OF UNFAVORABLE FOOD SAMPLES RELATED TO TOTAL NUMBER OF SAMPLES TESTED ON MICROBIOLOGICAL PARAMETERS - RH year - UNFAVORABLE; 4003; 6% Source: CFA FAVORABLE; 61783; 94% TOTAL: 65786

25 RELATION BETWEEN FAVORABLE AND UNFAVORABLE FOOD SAMPLES TESTED ON CHEMICAL PARAMETERS DUE TO SAMPLE ORIGINE - RH year CONTRACT NATIONAL PRODUCTION IMPORT unfavorable TOTAL:751 favorable TOTAL: RELATION BETWEEN FAVORABLE AND UNFAVORABLE FOOD SAMPLES TESTED ON MICROBIOLOGICAL PARAMETERS DUE TO SAMPLE ORIGINE - RH year - CONTRACT NATIONAL PRODUCTION IMPORT unfovarable TOTAL:4003 favorable TOTAL: Source: CFA

26 KEY POINTS Food borne diseases are major health concern,, therefore they should be prevented Codex WTO/SPS agreements are tools to achieve that Risk analysis is a tool used for determining appropriate level of protection (ALOP) for consumers Laboratories for food control have key role due to timely identification of hazards in food By implementing the norm HRN ISO/IEC is accomplished a confidence in laboratory results from clients, consumers and other interested parties and reliability of results on EU market Developing new methods in the field of analytical testing is necessary due to better food safety assurance and thus consumers health

27 Croatian Food Agency Kapucinska street 40/II Osijek hah.hr hah.hr Free phone: Duty phone: 091/ Phone: 031/ Fax: 031/ THANK YOU