FOOD SAFETY ASPECTS CONCERNING TRADITIONAL FOODS NASTASIA BELC NATIONAL R&D INSTITUTE FROM FOOD BIORESOURCES, BUCHAREST, ROMANIA

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1 FOOD SAFETY ASPECTS CONCERNING TRADITIONAL FOODS NASTASIA BELC NATIONAL R&D INSTITUTE FROM FOOD BIORESOURCES, BUCHAREST, ROMANIA

2 Traditional foods - definitions Traditional means proven usage in the community market for a time period showing transmission between generations: this time period should be the one generally ascribed as one human generation, at least 25 years (EU, 2006). Published definitions of traditional foods include temporal, territorial and cultural dimensions: the idea of a transmission from generation to generation elaborative statements about: traditional ingredients traditional composition and traditional production and/or processing 2

3 Protected Designation of Origin (PDO) is defined in Regulation (EC) No. 510/2006 as meaning the name of a region, a specific place or, in exceptional cases, a country, used to describe an agricultural product or a foodstuff: originating in that region, specific place or country, the quality or characteristics of which are essentially or exclusively due to a particular geographical environment with its inherent natural and human factors, and the production, processing and preparation of which take place in the defined geographical area; Protected Geographic Indication (PGI) is defined Regulation (EC) No. 510/2006 as meaning the name of a region, a specific place or, in exceptional cases, a country, used to describe an agricultural product or a foodstuff: originating in that region, specific place or country, and which possesses a specific quality, reputation or other characteristics attributable to that geographical origin, and the production and/or processing and/or preparation of which take place in the defined geographical area. Traditional Specialities Guaranteed (TSG) means a traditional agricultural product or foodstuff recognised by the European Community for its specific character through its registration under Council Regulation (EC) No. 509/2006. For the purposes of the Regulation traditional is defines as meaning proven usage on the European Community market for a time period showing transmission between generations; this time period should be the one generally ascribed to one human generation, at least 25 years.

4 European Legislation Council Regulation (EC) No. 509 / 2006 on agricultural products and foodstuffs as traditional specialties guaranteed Commission Regulation (EC) No / 2007 laying down detailed rules for the implementation of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed Previous EU funded research projects focused on traditional food products: TYPIC, DOLPHINS, TRUEFOOD, TRACE, EuroFIR, Tol4FOOD

5 Traditional foods - definition from the European consumers perspective a product frequently consumed or associated with specific celebrations and/or seasons, normally transmitted from one generation to another, made accurately in a specific way according to the gastronomic heritage, with little or no processing/manipulation, distinguished and known because of its sensory properties and associated with a certain local area, region or country. (TRUEFOOD project)

6 Positive image of traditional food products based on information collected through a cross-cultural survey in 6 European countries is correlated to: special taste good appearance high quality healthy safe high nutritional value difficult to prepare and expensive Consumers perspective

7 National Legislation Norm No. 690/2004 for approval the rules regarding the conditions and criteria for certification of traditional products Decision No. 134/2008 on agricultural products and foodstuffs as traditional specialties guaranteed Norm No. 160/2008 for approval of the procedure for registration and verification of documents for obtaining protection of traditional specialties guaranteed, procedure for submission to the European Commission an application for traditional specialty guaranteed. Specific rules regarding the model and the use of the national logo Norm No. 368/2008 for approval the rules regarding the definition, description, presentation and labeling of Romanian traditional spirits

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11 Specific rules for traditional foods According to Romanian Direction No. 690 / 2004 traditional food products: should be obtained from traditional raw materials should present a traditional composition or a traditional production and/or processing technique should be distinguished from other similar products from the same categories to be traditional itself or to express traditionalism to be according to a specification The specification should contain: the name of the product the description of the production technique the explanation of the geographical area the elements which provide assessment of traditional features the description of the product characteristics minimum requirements and procedures for verification and control of traditionalism

12 Traditional foods: nutrition issues Traditional foods may possess nutritional qualities proved during the time: fermented food dairy products; bakery products obtained through traditional process; meat products processed without additives; cold extraction oils; fermented drinks; so on

13 Traditional foods food safety Traditional foods have an assumed history of safe use in the country in which they are used. Although, no food can be considered to be absolutely safe under all circumstances individuals may tolerate the same food differently. Traditional food is considered safe within the context of its traditional use by the consuming population group and prevailing dietary, preparation and processing regimes and cultural practices. Foods prepared and used in traditional ways have therefore been considered to be safe for the consuming population on the basis of long-term human experience. However, foods, in general, may contain natural toxicants, anti-nutrients or allergens that would cause concern if they are present above accepted levels or consumed by sensitive Individuals.

14 Traditional foods food safety Traditional foods food safety Chemical contaminants that may be associated with traditional foods are: mycotoxins produced by moulds either in crops during unfortunate weather conditions or during storage of crops under humid conditions; acrylamide formed in appreciable amount during heating treatments of carbohydrate-rich food (potatoes, cereals, coffee); diethyl carbamate formed during fermentation process; heterocyclic aromatic amines ( cooked food mutagens ) formed during frying, baking and grilling of fish and meat; polycyclic aromatic hydrocarbons (PAH) formed in appreciable amount during smoking and barbecuing of food. The traceability imposed to ensure food safety is important for traditional foods.

15 Hygiene assessment in food plants processing traditional foods Target group: 34 SMEs involved; Duration: 20 months 15

16 (1) (2) (1) (1) Dairy products processors (4) (4) (4) (6) (1) (7) (5) (1) Bakery and pastries processors (1)

17 Besides the measurable results (interviews, questionnaires, tests, samples), we found as main achievement of this project the positive attitude changing, as effect of the implication of the operators in self assessment, in an accessible way related to a limited level of understanding. Self assessment Interactive participation Pictures from The seminar organized in the project, June 2007, Sibiu 17

18 PROCESSING 18

19 RAW MATERIALS, INGREDIENTS STORAGE PARAMETERS MONITORING, REGISTERS 19

20 EQUIPMENTS HYGIENE PEST CONTROL 20

21 STORAGE SPACES HYGIENE, TRANSPORT 69 21

22 SC ASI NATURE SRL, Tichindeal, SIBIU, ROMANIA CCP MONITORING 22

23 PRODUCTION SPACES HYGIENE 23

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25 STORAGE SPACES PACKAGING 25

26 What the main safety concerns are? - Chemicals environmental pollutants and from processing - Microbiological from distribution chain (before and after processing), processing - How long distribution chain is related to shelf life? Needs: - information, continuous trainings - clear rules Conclusions

27 Knowledgements: dr. Alina Culetu dr. Denisa Duta PhD student Fulvia Manolache