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Food safety and aquatic animals

Explore the historical background and modern milestones in ensuring food safety, with a focus on aquatic animals. Learn about international agreements, organizations like Codex Alimentarius, WTO guidelines, and Codex outputs relevant to fisheries and aquaculture.

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Food safety and aquatic animals

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  1. Food safety and aquatic animals Lahsen Ababouch Chief, Fish Products, Trade and Marketing Fisheries and Aquaculture Department Food and Agriculture Organization Rome, Italy OIE Global Conference on Aquatic Animal Health Programmes: Their benefits for Global Food Security Panama City, 28 – 30 June 2011

  2. World Fish Trade 2007 (by value)

  3. Fisheries and Aquaculture Value Chain (Estimated at US $ 818 billion) Capture fisheries US $ 100 billion Primary processing US $ 90 billion Secondary processing US $ 180 billion Distribution US $ 350 billion Aquaculture US $ 98 billion

  4. Historical background • Attempts to codify food well known by early civilizations and during the middle age • Scientific developments of nineteenth century • More recent milestones • 1963: Creation of the Codex Alimentarius • 1985, the UNGA adopted resolution 39/248 on guidelines for consumer protection • 1995: Creation of the WTO and signing of two agreements on The SPS measures and on TBT

  5. Technical Barriers to Trade Agreement (TBT) • Revised Agreement from Tokyo Round (1973 - 79) • Purpose of Agreement: • To encourage the development and use of international standards and conformity assessment systems • to prevent the use of technical requirements as unjustifiable trade barriers • To prevent deceptive trade practices • Product (1979) vs. product, process and production methods (1995) • SPS measures for agriculture and foods dealt with separately under SPS

  6. “any measure” Scope of SPS and TBT is different! technical regulations, standards, conformity assessment proceduresCentral Governments, regional Governments, Non Government Organizations

  7. SPS/TBT, harmonization and equivalence World Trade Organisation Guidelines Standards Codes of Practice of CODEX, OIE, IPPC or other international Organizations NationalRegulations

  8. Objectives of the Codex alimentarius • To protect the health of consumers; • To ensure fair trade practices in food production and distribution; • To coordinate the development of food standards and facilitate international trade in food

  9. Management Organs of the Codex Alimentarius • The Executive Committee • The Regional Co-coordinating Committees • The Secretariat of the Commission

  10. Technical Organs of the Codex Alimentarius • 9 General Subject (horizontal) Committees • 12 Commodity (vertical) Committees • 4 Ad Hoc Inter-Governmental Task Forces (JECFA, JEMRA,...)

  11. General Subject Committees • General Principles (France) • Import/Export Inspection and Certification Systems (Australia) • Food Labeling (Canada) • Methods of Analysis & Sampling (Hungary) • Food Hygiene (USA) • Residues of Veterinary Drugs in Food (USA) • Pesticide Residues (Netherlands) • Food Additives and Contaminants (Netherlands) • Nutrition and Foods for Special Dietary Uses (Germany)

  12. Active Commodity Committees • Fats and Oils (Malaysia) • Fish and Fishery Products (Norway) • Milk and Milk Products (New Zealand) • Fresh Fruits and Vegetables (Mexico) • Cocoa Products & Chocolate (Switzerland) • Natural Mineral Waters (Switzerland)

  13. 1 Decision to elaborate standard (Commission) 2 Draft standard proposed (Relevant Codex Committee) 3 Request for Comments (Secretariat) 4 Amendments / Session (Relevant Codex Committee) 5 Adoption as a draft standard (Commission) 6 Request for Comments (Secretariat) 7 Amendments / Session (Relevant Codex Committee) 8 Adoption as a Codex standard (Commission) UNIFORM PROCEDURE

  14. Codex Outputs relevant to Fisheries and aquaculture • Code of practice for food hygiene (GHP, HACCP, Risk assessment, microbiological criteria) • Standards for fish and fishery products (Volume 9A: 16 standards on frozen, canned, salted and dried fish, 2 guidelines for sensory evaluation) • Code of practice for Fish and Fishery products (GHP, GAP, HACCP) • Several international risk assessments (Vibrios in seafood, biotoxins, antimicrobial resistance) • Several principles and guidelines for food import and export inspection and certification • MRL for veterinary drugs relevant to FFP • MRL for contaminants relevant to FFP • Work in progress (EC Viruses, Risk/benefits of MeHg or active chlorine, antimicrobial resistance, fish sauce, sturgeon caviar)

  15. The food chain approach (FAO) • Prevention at Source • Risk Analysis • Harmonization • Equivalence • Traceability

  16. Prevention at source • Producers and processors are responsible for fish safety and quality along the food chain using preventive systems (GAP, GHP, HACCP and GMP) • Competent authorities enact food laws and regulations, verify that producers and processors apply properly preventive systems (through inspection, audit and verification)

  17. The Risk Analysis Process • Risk • Assessment • “scientific” • hazards • exposure • dose-response • synthesis • uncertainty • Risk Management • “policy” • social • cultural • economic Risk Communication (interactive exchange of information and ideas) Process Initiation

  18. How do “experts” and consumers rate risks?

  19. Food safety hazards from aquatic animal products • Microbiological contaminants: • Bacteria (Vibrio spp., Salmonella, Shigella, E.coli,...) • viruses (hepatitis A, Norwalk) • Parasites (nematodes, cestodes, trematodes) • Chemical contaminants: pesticides, heavy metals, dioxins, PCBs,... • Residues of • veterinary drugs (chloramphenicol, nitrofurans, green malachite,...) • additives (e.g. metabisulfites) • Biotoxins: PSP, DSP, ASP, NSP

  20. EU Rapid Alert System-by causes for Aquaculture 684 100% 379 55% 296 43% 9 2%

  21. Sources of food safety hazards in aquaculture • Farm and its surroundings • Water • Source of fry and fingerlings • Feed • Grow-out (practices, workers, animals) • Harvesting and transportation Biosecurity vs GAP/GHP

  22. Harmonization and equivalence • Codex standards, Codes of practice and guidelines • European Union: “Farm to Fork” Food Hygiene Package (2002 + 2005) • FDA: 1997 (21CFR 1230): GHP, GMP, Guidance for hazards in fish and fishery products, Seafood HACCP Alliance training program • Mutual recognition agreements

  23. Economics (US$ per ha) Gross Revenue increased by 14% Profit Doubled over the year

  24. Progress: 2007-2009 FAO Aceh 601/ARC Jun 2010

  25. Food scares: Mad cow disease, Dioxin, Avian flu, SARS,... Loss of confidence in public control authorities Concern over the sustainability of natural resources, the marine fauna (dolphins, whales, turtles,...) and environment Increasing influence of civil society and consumer advocacy groups Globalization of production, processing and trade Vertical integration and Consolidation “Supermarketization”, including in developing countries Increasing role of retailers as the last link between suppliers and consumers. The use of B2B standards to protect reputations Emergence of coalitions (GFSI, BRC) Development of “private standards”

  26. “Corporate social responsibility” - Legality (IUU)- Sustainability- Certification - Eco-labelling- Tracability and chain of custody- Social and Environmental aspects

  27. Market Response Individual logos are the property of the owner and used for illustration purposes only

  28. Implications Competing standards and labels can be confusing as to the value of the process Definition of boundaries between private and public sectors. Who is responsible for what? Duplication or complementarity Compliance with WTO rules Who bears the cost of certification Specific needs of small scale businesses and developing countries

  29. Market driven phase ‘B2B’ Focus ‘B2B’ Focus B2C Focus • Governments • Policymakers • Fisheries Bodies • National Fisheries • Fishing • Farming • Sector • Processors • Retailers

  30. Guidelines for aquaculture certification • Background • Scope • Terms and Definitions • Users • Application • Principles (OIE) • Minimum Substantive Criteria 7.1 Animal Health and Welfare (OIE) 7.2 Food Safety and Quality 7.3 Environmental Integrity 7.4 Social Responsibility 8. INSTITUTIONAL AND PROCEDURAL REQUIREMENTS 8.1 Governance 8.2 Standards Setting 8.3 Accreditation 8.4 Certification 9. Implementation http://www.fao.org/fishery/about/cofi/aquaculture/en

  31. ! شكراً 谢谢! Thank you! Merci! Gracias! Спасибо Lahsen.Ababouch@fao.org

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