FOOD SERVICES FOOD SAFETY: LIMITS OF CONTAMINATION

FOOD SERVICES FOOD SAFETY: LIMITS OF CONTAMINATION

FOOD CONTAMINATION Food manufacturers need to ensure that their customers are protected Consumers are becoming increasingly concerned about the safety of food and are demanding that more is done to prevent harmful bacteria and chemicals from entering the food chain. For food manufacturers this is a continuous battle, from farm to fork the volume and complexity of chemical, microbiological and physical hazards is increasing. As our knowledge of these contaminants develops, the requirement for improved testing and lower detection limits is realised. 2

FOOD SERVICES What is contamination? Contamination refers to the presence of harmful substances and microorganisms in food which can cause illness. This may be due to environmental contamination, for financial gain, through cultivation processes or from poor production and hygiene practices. If present and above certain levels, these substances can pose a threat to consumer health. With the use of legislation such as the Commission Regulations 1881/2006, the EU helps to ensure that food placed on the market is safe to eat and does not contain contaminants at hazardous levels. Some contaminants are formed naturally, and can contaminate food via water, air or soil, or they may be created as a by-product of the food production process itself. The chemical compound acrylamide which can be found in crisps, for example, is the result of cooking practices, and mycotoxins, such as aflatoxin, is produced by fungi such as the Aspergillus species that attack nuts and cereals when conditions are right. Contaminates can be subdivided as follows: - Microbiological contamination - including food poisoning bacteria, spoilage bacteria, moulds, yeasts Physical contamination - including glass, wood, hair, plastic, dead insects, metal fragments Chemical contamination - including cleaning materials, pesticide residues, and perfume Microbiological contamination is a constant challenge for many businesses within the food supply chain, highlighted in recent years by the number of foodborne illnesses involving Campylobacter, Salmonella, E.coli and Listeria in raw and processed meats, soft cheeses and fish; and Staphylococcus aureus in pastries and pasta for example. Some of these incidents have led to prolonged hospital confinements, court cases and even death. Throughout the production process, there are numerous opportunities for physical contaminants to enter food products unless steps are taken to prevent this from occurring. There have been several cases where foreign objects have been found in food, caused by preventable incidents such as broken machinery, torn packaging and poor staff practices. Finding physical contaminants in food can not only be harmful to health, but also damaging to company reputations. The impact of some chemical contaminants on consumer health and well-being may only be apparent after many years of prolonged exposure at low levels. On this basis the limits in food must be extremely low to ensure the safety of consumers. Such contaminants include pesticides, and aflatoxins which are known to be carcinogenic and can bio accumulate in the body. Chemical contaminants present in foods are often unaffected by thermal processing (unlike most microbiological agents) and can invariably be found in processed foods as well as raw food ingredients. The risks for food manufacturers Whilst food manufacturers can test for microbiological contaminants and implement processes to reduce physical contaminants, many undesirable chemical contaminants can be formed in certain foods during processing. This can be as a result of reactions between compounds that are present either naturally or as ingredients. When foods are heat-processed (baked, deep-fried, for example), there are reactions that occur between components that result in the desired flavour, appearance and texture. However, some of these reactions can lead to the production of undesirable compounds. In addition, certain processing practices and storage conditions can lead to the development of potentially harmful compounds. For example, the use of certain packaging can lead to the migration of harmful polymers and plasticisers into food during storage. A notable example of chemical contamination is the case of Sudan 1 - a carcinogen not permitted to be classed as a food dye or used within the food supply chain; even though there is little risk to the public if small amounts are present in food. Legislation put in place in 2003, and extended in 2004 to include other Sudan dyes and chilli products, stipulated that tests carried out on products potentially containing Sudan dyes needed to show that it was absent before being imported. In 2005, a consignment of Worcester sauce was found to be contaminated with Sudan 1 when a stock of 2002 chilli peppers from India had been used in its production. The EU prepared an emergency order requiring all peppers to be tested for Sudan 1 and to stop the import of these foods if the colour was present. When the test was first developed in laboratories, the limit of detection was around 5ppm (parts per million). However as technology became more sophisticated with the development of LC-MS (liquid chromatography-mass spectrometry) analysis, the limit of detection (hence a negative result) dropped to part per billion levels. A common type of chemical contamination is nitrosamine which is a known carcinogen and is produced from reactions with nitrites and amines in the form of proteins in food. Its formation can occur in highly acidic conditions, and can also be enhanced by high temperatures such as frying. These processes lead to significant levels of nitrosamines in many foodstuffs, like beer, preserved meat, cheeses, fish, and fish by products. The limits in place are low to reduce the level of this chemical as much as possible. 3

FOOD CONTAMINATION Assurance through globally recognised practices and processes Trends Food contamination has always been an issue, with cases dating as far back as the Roman Empire when the first artificial sweetener led to reported cases of lead poisoning. The sweetener was later identified as sugar of lead also known as lead acetate. As scientists learn more about the food we eat, the interaction between ingredients, processing procedures and the complexity of processing agents, pesticide chemicals and veterinary residues; the complexity of contamination increases. Food manufacturers need to understand the effects that their processing procedures have on the final product. Natural processes such as cooking could introduce contaminants that have a detrimental effect on the health of their customers (e.g. acrylamide in deep fried foods). In addition, it needs to be determined if a contaminant has been inadvertently added to food (e.g. pesticide, veterinary residues, foreign objects, etc). Manufacturers are also required to have processes and procedures in place to reduce the risk of unknown ingredients or illegal foods from entering the food chain, referred to as food fraud or adulteration. Food fraud can be microbiological, physical or chemical contamination and is committed when products are deliberately placed on the market for financial gain, with the intention of deceiving or even harming the consumer. There are many types of food fraud but it generally involves the sale of food which is unfit and potentially harmful, such as: Recycling of animal by-products back into the food chain Packing and selling of beef and poultry with an unknown origin Selling fake foods containing potentially harmful chemicals Even deliberately injecting food with harmful organisms (terrorism) Food fraud is becoming more prominent with several cases coming to light over the last few years. In 2006, pork in China was found to contain the banned chemical clenbuterol to enhance fat burning and muscle growth, affecting over 300 people. In 2008, substances such as sulphuric and hydrochloric acid had been used to dilute wines in Italy. And more recently, in 2013, beef products were found to be adulterated with horsemeat. This lead to major product recalls across Europe, the loss of consumer confidence, as well as changes to legislation. Minimising contamination At every stage of the supply chain, avoiding contamination is an important priority for businesses. Consumers want to know about the nutritional quality of food, where it s produced and where the ingredients were grown. Food manufacturers are relying on testing laboratories to regularly test their products for microbiological or chemical contaminants so that safe and quality products are delivered to consumers. The technology used to detect contaminants has advanced significantly, especially over the last ten years. PCR (polymerase chain reaction) techniques have allowed food analysts to lower detection limits for bio contaminants like bacteria, meat species, fish, seeds and certain allergenic materials. Techniques such as LC/MS/MS (liquid chromatography with mass ion detection) has allowed for picogram amounts of organic chemicals to be detected. This has introduced a number of challenges not only for food analysts to calculate the accuracy of results at such low levels, but also for the food manufacturer to interpret the results and understand what the safe concentrations are, if any. Manufacturers can protect themselves and their customers through the utilisation of globally recognised practices and processes. Certifications like FSSC 22000 (Food Safety System Certification), ISO 22000, GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Point) help to demonstrate commitment to food safety. The evaluation of suppliers through second party auditing and certifications also help to bring the entire supply chain to a higher level of reliability. With the number of banned substances increasing and food fraud always present, analysts will continue to develop new and more sophisticated techniques for testing which will result in lower detection limits. Therefore, the only way that food manufacturers can demonstrate that they comply with food law is to ensure that they have full traceability of their ingredients. They could also include food contamination as part of their HACCP system to ensure that their processes and procedures do not cross contaminate their product. Sampling and analysis would help in verifying that the controls and procedures in place are effective. An effective risk management system is also key to ensure that their products are safe and they have an effective due diligence defence in place. FOR MORE INFORMATION If you would like to understand more about any of our other Testing, Assurance, Inspection, Auditing and Certification services, contact your regional customer service centre using the details on the back. 4

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