Potential Hazards in Food: Update Systems in

Transcription

1 Potential Hazards in Food: Update Systems in Ensuring the concept of Tayyabab in Food Professor Dr. Mian Muhammad Nadeem Riaz Director, Texas A&M University, TAMU, USA مكامن الخطر على الصحة في الغذاء: نظم مستجدة في تحقيق مفهوم الطيب في الغذاء نديم رياض ميان محمد.د. أ مدير أبحاث البروتين جامعة تكساس أيه أند أم تامو الولايات المتحدة الا مريكية The Third Gulf Conference on Halal Industry and its Services May, 2014 Sheraton Hotel, State of Kuwait مؤتمر الخليج الثالث لصناعة الحلال وخدماته مايو 2104 فندق الشي ارتون دولة الكويت Concept of Halal Concept of Tayyiban Tayyiban wholesome, good, healthy, safe, clean, nutritious, quality

2 Concept of Wholesome Guidelines from Tayyiban Wholesome Foods Healthy Foods Safe Foods Clean Foods Nutritious Foods Quality Foods Guidelines from Wholesome Foods GMP HACCP ISO BRC Codex Alimentarius FDA Guidelines USDA Guidelines Etc.

3 Food Processing in Developed Countries Most of the International food companies follow very strict rules for producing Tayyaban Foods For Example, Cargill, DuPont and Nestle has their own guidelines for wholesome and clean foods They will never violate any rule which jeopardize the safety or cleanliness of foods

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5 Food Processing in Developing Countries Major issues of Tayyab food is in developing countries Some time do not follow rules for Tayyab foods No one to ask them or they do not care They need education about hazards in food They need to learn how to produce Tayyab food

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8 Food Processing in Developing Countries In less developed countries 70% of deaths among children under 5 are linked to contaminated food (FAO, 2003) Now Our Food is Global

9 Now Our Food is Global Food importuned from Developed Countries like Europe USA and Canada take care Tayyab Food by: 1. Food Safety laws of their own 2. By government rules and regulation Awareness about Food Hazards Potential Hazards in Food are Global We need to take proactive approach Not Reactive

10 How to Control Hazards in Food How to Control Hazards in Food How the traceability system works? Hazard can be controlled by using appropriate safety control Visual Observation Laboratory analysis Controlling processing parameters Traceability Systems How to Control Hazards in Food How the traceability system works?

11 How to Control Hazards in Food From Farm to Plate Hazard Identification Farm Sale and Transport Slaughter Processing Retail Catering YOU Good Hygienic Practice = Risk Management Livestock Control Program HACCP National Standards HACCP What is Cross Contamination? The transfer of The transfer of biological, physical biological, physical and and or chemical contaminants (hazards) or chemical contaminants (hazards) to to food products from food products from raw ingredients raw ingredients,, food handlers, vectors, or the handlers vectors, or the or the food handlers, vectors food production environment How Cross Contamination Occur? Addition of contaminated ingredients after the kill step Cross contamination from the processing environment Cross contamination from peoples and /or vectors Cross contamination from equipment after the kill step Cross contamination during sampling

12 Cross Contamination Prevention and Controls Science based guidance on safe food practices is vital at Science all levels all levels from farm to consumer from farm to consumer to prevent contamination of food during contamination of food during P d i Production Processing Preparation Distribution Example: Poultry Cross Contamination Prevention and Controls Rapid detection kit for microbe, pesticide residues, antibiotics in food products

13 Challenges to Food Hazards Current Consumer trends are: Natural foods Minimally processed foods Organically grown foods Organically grown foods No No synthetic pesticides, herbicides, synthetic pesticides, herbicides, fertilizers, fertilizers, fungicides, fungicides, veterinary drugs (e.g. antibiotics, growth hormones), synthetic preservatives and additives, irradiation and preservatives and additives, irradiation and GMOs GMOs Consumer Food Safety Concerns Current Consumer trends are: 1.Chemical.Chemical residues residues 2. Antibiotics 3. Hormones Hormones 4. Food irradiation 5. Additives 6. Poor sanitation 7. Microbial contamination 8. Pesticides Most Serious Hazard for Halal Food What is on our Radar? Most Serious Hazard for Halal Food Non Halal Non Halal Non Halal ingredients contamination through Hidden ingredients Lubricants Releasing agents Antifoaming agents Filtering agent Clarifying agent Bleaching compounds

14 Undeclared Ingredients Processing aids and Hidden Ingredients Several ingredients are not mentioned on the label - Releasing agent Undeclared Ingredients Processing aids and Hidden Ingredients - Antifoaming agent Undeclared Ingredients Processing aids and Hidden Ingredients - Filtering agent Undeclared Ingredients Processing aids and Hidden Ingredients - Filtering agent

15 Undeclared Ingredients Processing aids and Hidden Ingredients - Undeclared Ingredients Processing aids and Hidden Ingredients - Bleaching Compounds Clarifying agent Undeclared Ingredients Processing aids and Hidden Ingredients - Food Grade Lubricants

16 Most Serious Hazard for Halal Food In acomplex and globalized world it has become increasingly difficult to trace the lines that link raw materials with producers, products and consumers Most Serious Hazard for Halal Food Sustainable Swine Resources believes that mother earth has provided us with one of her most valuable resources, the pig Because of this, it is our responsibility to drive the greatest value we can for the animals harvested Most Serious Hazard for Halal Food Pork (185 Different ingredients)

17 Pancreatic Enzyme Culture Media Protein Hydrolysate Bacteria Bacteria INS Number: 243,261-1, 261-2, 262-1, 262-2, 263, 271, 280, 281, 282, 283, 296, 297, 300, 301, 302, 304, 317, 322, 326, 327, 330, 331-2, 331-1, 331-3, 332, 332-2, 333, 350-1, 350-2, 351-1, , 352-1, 352-2, 2 363, 381, 415, 420, 421, 422, 432, 433, 434, 435, 436, 442, 469, 471, 472b,472c, 472f, 472g, 474, 475, 476, 478, 480, 481-2, 481-2, 482-1, 482-2, 491, 492, 493, 494, 495, 570, 575, 576, 578, 579, 585, 620, 621, 622, 623, 627, 631, 634, 635, 636, 639, 951, 1100, 1520 Varieties of Raw Materials Chemicals

18 Most Serious Hazard for Halal Food Latest New Hazard for Halal Food Stunning Animal brain shattered If animal has Mad Cow Disease Virus will travel to Blood Contaminate body and meat Hazard will speared Toxic Environment Among HCBs No control over Halal Certifying bodies No uniformity and guidelines

19 Latest New Hazard for Halal Food Toxic Environment Among HCBs United Arab Emirate has different law One Arab country reject the shipment, other accept the same shipments Latest New Hazard for Halal Food Toxic Environment Among HCBs Most of the HCBs do not accept others Halal certificates Most of the HCBs do not recognize other HCBs Summary Most of the food safety hazard can be controlled by using different food safety systems To produce Halal and Tayyab food we need to work in developing countries to enforce food safety regulations To make sure food is Halal and Tayyab Muslims need to follow religious hazards as well

20 Municipality Chemical hazard (toxins from plants, animals, microorganisms chemicals/allergens Physiological Hazard (foreign materials) Veterinary Agriculture Human Health Haram Hazard (Najis, haram, prohibited activities) Hazards in Halal Food Haram CCP Establishment /Surveillance Biological Hazard (bacteria, virus, molds, parasites, GMO Halal HALAL HACCP GMP SOP Tayyab SSOP Free of Haram Hazard Free of Physical Chemical Biological Hazards Industry Workers Food Safety Panel Religious Affairs HACCP Team Customs

21 Summary In short Muslim community needs to address all of these issues to assure that it has a food supply that is not only Halal but also Tayyab