Strategies for mitigation of contaminants in food

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1 Strategies for mitigation of contaminants in food Rie Romme Rasmussen, Tommy Licht Cederberg, Jens Jørgen Sloth Technical University of Denmark Division of Food Technology 1 DTU Food, Technical University of Denmark

2 Chemical contaminants in food Industrial contamination Processing aids 2 DTU Food, Technical University of Denmark

Chemical contaminants in food Industrial contamination Dioxin, HCA, PAH from incomplete combustion PCB

Disinfectants Food shall not be placed on the market if it is unsafe To protection of human health and

: Regulation (EC) No 178/2002 Process contaminants Food contact materials Natural toxins 3-MCPD acryl

3 Chemical contaminants in food Industrial contamination Dioxin, HCA, PAH from incomplete combustion PCB (polychlorinated biphenyl) BFR (brominated flame retardants) Processing aids Pesticides Veterinary drugs Disinfectants Food shall not be placed on the market if it is unsafe To protection of human health and life, food law shall be based on risk analysis Ref.: Regulation (EC) No 178/2002 Process contaminants Food contact materials Natural toxins 3-MCPD acryl amide Nitrosamines PAH 3 DTU Food, Technical University of Denmark Organic and inorganic compounds: Metals bisphenol A Mycotoxins Nitrate Lectins Arsenic Mercury Cadmium

4 Risk Analysis Pesticides Risk Assessment Science based Hazard identification Hazard characterization Exposure assessment Risk characterization Risk Management Policy based Assess policy alternatives Select and implement prevention and control options Risk Communication Interactive exchange of information and opinions 4 DTU Food, Technical University of Denmark Ref. after: FAO/WHO (2006) Food safety risk analysis A guide for national food safety authorities.

Fluoride Benzene Dioxin Cadmium Ref: WHO

5 Chemicals of highest public health concern Hazardous pesticides Air pollution Mercury Arsenic Lead Chemicals of Public Health concern Asbestos Fluoride Benzene Dioxin Cadmium Ref: WHO (2010) 5 DTU Food, Technical University of Denmark

6 Mitigation strategies 3 cases Inorganic arsenic in rice Pesticides in apples Dioxin and metals in fish Contaminant exposure may be minimized by changes in e.g. Primary production Industrial and home processing Dietary habits 6 DTU Food, Technical University of Denmark

Rice: Inorganic arsenic > 100 different As compounds exist inorganic arsenic

EFSA (2009) and JECFA (2011) opinions on arsenic in food NEW! BMDL 1.0 = 0.

7 Rice: Inorganic arsenic > 100 different As compounds exist inorganic arsenic organic arsenic Carcinogenic to humans Possible carcinogenic to humans Non-toxic EFSA (2009) and JECFA (2011) opinions on arsenic in food NEW! BMDL 1.0 = µg/kg bw per day for inorganic arsenic => Risk to some consumers cannot be excluded NEW! BMDL 0.5 = 3 µg/kg bw per day for inorganic arsenic 7 DTU Food, Technical University of Denmark => 0.5% increased incidence of lung cancer for 12 y exposure

Dietary sources of inorganic arsenic Main European sources: Grain products; Wheat bread and rolls Also important: Rice, milk and dairy products, and drinking water.

8 Dietary sources of inorganic arsenic Main European sources: Grain products; Wheat bread and rolls Also important: Rice, milk and dairy products, and drinking water. Except for rice, the dietary exposure to ias is mainly due to consumption and not high levels in food stuffs. ias in rice N Mean (mg/kg) 8 DTU Food, Technical University of Denmark 95th percentile (mg/kg) Rice 201 (unspecified) Rice, brown Rice, long-grain Rice, mixed Rice, parboiled Rice, red Rice, white Rice, wild TOTAL Ref: EFSA Journal 2014;12(3):3597 Outer layers are removed in the whitening (milling) process Husk Picture: webstaurantstore.com

9 Inorganic As (mg/kg) Arsenic in rice products DK - survey ias vs total As y = x R² = Chinese max level 0.2 mg/kg 105 samples -white rice -brown rice -red rice -black rice -rice crackers ias vs total As 22 samples > 0.2 mg/kg Lineær (ias vs total As) Total As (mg/kg) Sloth et al, in prep 9 DTU Food, Technical University of Denmark Ref. Ministry of Health of the People s Republic of China (2012) - GB

Inorganic As (mg/kg) Arsenic in rice products DK - survey ias vs total As 0.600 0.500 0.400 0.300 0.200 y = 0.8233x - 0.0099 R² = 0.863 Future EU max level 0.2-0.

10 Inorganic As (mg/kg) Arsenic in rice products DK - survey ias vs total As y = x R² = Future EU max level mg/kg 105 samples -white rice -brown rice -red rice -black rice -rice crackers ias vs total As Lineær (ias vs total As) Total As (mg/kg) Sloth et al, in prep Rice cracker mean: 0.31 mg/kg intake 50 g/dag => 15 µg ias (~1 µg/kg kg bw) > EFSA BMDL µg/kg bw/dag? 10 DTU Food, Technical University of Denmark

11 Mitigation strategies Rice: Inorganic arsenic Agricultural practices Irrigation water (should have low As levels) Soil management (aerobic conditions lowers As bioavailability sprinkler irrigation instead of continuous flooding irrigation) Grain size (large size = high levels) Processing Remove outer layers which has higher As levels by milling Cook rice with excess water (low in As) and discard it Dietary habits and recommendations Eat a diet rich in variety Children should avoid rice crackers and rice drinks Ref. Sharma AK, Tjell JC, Sloth JJ, Holm PE (2014) Applied Geochemistry 41, DTU Food, Technical University of Denmark Danish Veterinary and Food Administration (2013) (in Danish).

12 Field spraying Case The effects home-processing on pesticide residues Multiple residues in apples 12 DTU Food, Technical University of Denmark

Jonagold harvested Jonagold sprayed Jonagold sprayed Discovery sprayed Discovery harvested Discovery sprayed 31-10-2001 27-10-2001 23-10-2001 19-10-2001 15-10-2001 11-10-2001 07-10-2001 03-10-2001

13 Jonagold harvested Jonagold sprayed Jonagold sprayed Discovery sprayed Discovery harvested Discovery sprayed Spray, climate, harvest temperaure ( o C) precipitation (mm) Jonagold Discovery radiation (W/m 2 ) 25 precipitation (mm) mean temperature (C) radiation (W/m2) DTU Food, Technical University of Denmark date (dd-mm-yyyy)

14 Home-processing & pesticide residues PESTICIDE ANALYSIS Unprocessed apples: mg/kg (within the normal EU range). Endosulfan MRL 3 x MRL value. Dose, pre-harvest interval and climate important for pesticide residue levels Statistical significant processing effects?? Ref: Rasmusssen RR, Poulsen ME, Hansen HCB, Food additives and contaminants (2003): DTU Food, Technical University of Denmark

15 Discovery Quinalphos processing Apple juice pulp Apple juice Stored apple Boiled apple Cored apple Apple core Apple peel Peeled apple Washed & w iped apple Washed apple Unprocessed apple ## ## ## ## ## mg pesticide / kg apple Ref: Rasmusssen RR, Poulsen ME, Hansen HCB, Food additives and contaminants (2003): DTU Food, Technical University of Denmark

fenitrothion tolylfluanid kresoxim-metyl 34% endosulfan sulfate 32% fenitrothion All reduced 81%

16 Home-processing & pesticide residues No reduction 52% tolylfluanid 33-69% Dataset: Reductions of 18-38% needed to be statistical significant No difference between Discovery and Jonagold diazinon fenitrothion tolylfluanid kresoxim-metyl 34% endosulfan sulfate 32% fenitrothion All reduced 81% tolylfluanid max 24% left 16 DTU Food, Technical University of Denmark No reduction All reduced max 23% left

Apples: Pesticides mitigation strategies Processing aid - Up to 80% yield loss without pesticides in apple production Occurrence 1610 samples of apples were analysed in

0% exceeded the MRLs Dietary exposure Unlikely to cause a long-term effects and only low risk of short-term effects Pesticides residues has high consumer awareness

17 Apples: Pesticides mitigation strategies Processing aid - Up to 80% yield loss without pesticides in apple production Occurrence 1610 samples of apples were analysed in the EU control % contained one or more pesticide residues 1.0% exceeded the MRLs Dietary exposure Unlikely to cause a long-term effects and only low risk of short-term effects Pesticides residues has high consumer awareness Mitigation strategies Approval system for active substances (human & animal health, environment) Good spraying practices Processing (peeling and juicing) Eat organic apples Ref: EFSA Journal 2015;13(3):4038 & Bichel-udvalget (1999) in Danish. 17 DTU Food, Technical University of Denmark

Fish: Dioxin and metals Dioxin Present in all animal products in higher concentrations than tolerable A substantial part of the population has an intake from food higher than tolerable weekly intake

18 Fish: Dioxin and metals Dioxin Present in all animal products in higher concentrations than tolerable A substantial part of the population has an intake from food higher than tolerable weekly intake (TWI). Hormone disrupting, affects immune system, affects reproduction, carcinogenic, liver toxic Traceability source identification expensive analysis Cadmium High intake and highest concentrations in seaweed, fish and seafood, chocolate Vegetarians, children and smokers can exceed TWI by a factor of 2 About 5 % of the samples in EU exceed ML (e.g. meat, fish and mussels) Kidney damage Cd Cd DTU Food, Technical University of Denmark Ref. Scientific Committee on Food (SCF 2001), EFSA (2009)

19 Fish: Dioxin and metals Fish oil extracted from fish-fillet by-products Whole fish Head, Tail, Bones Fish fillet with skin Intestines High value fish oil from intestines, head, tail, bones Task: Trace the dioxin and metals in fish processing 19 DTU Food, Technical University of Denmark

20 Results for metals ML < < < < Ref: Rasmusssen RR, Sloth, JJ, Rasmussen PB in prep 20 DTU Food, Technical University of Denmark

$Fish fraction groups metals Intestines (R-I) is high on cadmium Expected$

21 Fish fraction groups metals Intestines (R-I) is high on cadmium Expected since Cd is stored in kidneys 21 DTU Food, Technical University of Denmark

22 pg WHO-TEQ/g product Results for dioxin Partly organic fish feed TEQ Dioxin (PCDD/F) Dioxin follow the fat Higher fat% in intestines (R-F) 151 (R-F) Whole fish 161 (R-F) 181 (R-F) Pool af (R-F) (n=8) Pool af (R-F) Pool af (R-F) Pool af (R-F) 152 (R-I) 162 (R-I) 162 (R-I) Intestines (n=4) 182 (R-I) 153 (R-HHS) 163 (R-HHS) 183 (R-HHS) Head, Tail, Bones (n=4) Content in trout far below the ML of = 3,5 pg TEQ/g produkt 183 (R-HHS) 154 (R-FS) 154 (R-FS) 164 (R-FS) 164 (R-FS) Fish fillet with skin (n=5) 184 (R-FS) 22 DTU Food, Technical University of Denmark Analytical uncertainty 12% Presentation (RSD) = name error lines

23 pg WHO-TEQ/g fat Results for dioxin TEQ Dioxin (PCDD/F) (R-F) 151 (R-F) Whole fish 161 (R-F) 181 (R-F) Pool af (n=8) Pool af Pool af Pool af Intestines 152 (R-I) 162 (R-I) 162 (R-I) (n=4) 182 (R-I) Content on fat basis much closer to the ML 153 (R-HHS) Head, Tail, Bones (n=4) 163 (R-HHS) 183 (R-HHS) Partly organic fish feed 183 (R-HHS) 154 (R-FS) Fish fillet with skin 154 (R-FS) 164 (R-FS) (n=5) 164 (R-FS) 184 (R-FS) 1.75 ML 23 DTU Food, Technical University of Denmark Analytical uncertainty 12% Presentation (RSD) = name error lines

24 Mitigation strategies Fish: Dioxin and metals Dietary habits Eat smaller fish, they have fewer contaminants (age & trophic level) Don't use the fat for gravy or sauces (fat is rich in dioxin) Aquaculture practices Reduce feed contamination Trace contamination (Dioxin level in vegetable oil << marine oil) Avoid / restrict production at contaminated sites (Dioxin in Baltic sea: Only salmon <5.5 kg is trimmed for fat and traded) Processing Remove fish fat (dioxin follow the fat) Clean fish oil (deodorization) Recommendations Reduce emissions avoid (uncontrolled burning of wastes) Monitor compliance with national guideline levels or maximum levels Ref: FAO (2008), fact sheet. Dioxins in the food chain - Prevention and control of contamination. Codex (2006) Prevention and Reduction of Dioxin and Dioxin-like PCB 24 DTU Food, Technical University of Denmark Contamination in Food and Feed (CAC/RCP ).

Conclusion Risk analysis is essential to achieve a safe food supply

Contaminant exposure can be reduced by change

Primary production (environment, GAP, legislation) Industrial and home

25 Conclusion Risk analysis is essential to achieve a safe food supply Appropriate mitigation strategies requires detailed scientific knowledge Contaminant exposure can be reduced by changes in e.g. Primary production (environment, GAP, legislation) Industrial and home processing (for removal of contaminants) Dietary habits (recommendations consumer choice) Management (ban, restrictions, ML, rapid warning system) 25 DTU Food, Technical University of Denmark

26 Acknowledgement Funding: The Danish AgriFish Agency (grant ) Co-workers: Inge Rokkjær and Dorthe L. Cederberg Colleague: Annette Petersen for input Co-authors: Tommy L. Cederberg and Jens J. Sloth THANK YOU for listning! 26 DTU Food, Technical University of Denmark

Seafood Safety and Nutritional Facts. Amund Maage, Head of Research, Contaminants & Biohazards Professor, food chemistry

Seafood Safety and Nutritional Facts Amund Maage, Head of Research, Contaminants & Biohazards Professor, food chemistry Main aim To be the most important research institute within fish nutrition, seafood