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Conference Report

Conference Report. Microbiology Session. Significant Pathogens. Campylobacter. Most common single cause of food poisoning in Europe Not generally fatal Causes sporadic rather than large outbreaks. Salmonella. 2nd Most common Often cause of major outbreaks Poultry major source

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Conference Report

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  1. Conference Report

  2. Microbiology Session Significant Pathogens

  3. Campylobacter • Most common single cause of food poisoning in Europe • Not generally fatal • Causes sporadic rather than large outbreaks

  4. Salmonella • 2nd Most common • Often cause of major outbreaks • Poultry major source • Readily killed by cooking • Can be fatal to elderly or v. young.

  5. E-coli • Caused by specific strains (0157, 0111, 026) • Only recently isolated • v. low infective dose • can cause severe illness, with fatalities esp. in elderly & young. • found in wide variety of foods but ultimate source likely always animal

  6. Listeria monocytogenes • Few cases in UK but some large outbreaks in USA and Europe • Relatively high mortality rate (cause foetal abortion) • Grows at chill temperatures

  7. Viruses • Viruses are a much more common cause of food poisoning than previously thought • Viruses are obligate parasites and are carried by food rather than grow on food • Most common are Norwalk Like viruses • Viruses are very difficult to detect

  8. Protozoa • Some water borne protozoa such as cryptosporidium are thought to be responsible for some outbreaks • Cyclospora are responsible for outbreaks from soft fruit in the USA and Canada

  9. Food Safety & Processing Flair Flow Europe Project http://exp.hispeed.com/index.html

  10. Pesticides & Processing • EU directive on pesticide levels • Problems with compliance • Sampling regimes • Variability of results • Implications if pesticides are not used?

  11. Novel processes • High pressure • High intensity electric field pulses (HELP) • Ultrasound • Benefits • Lower temperature processing • Lower energy inputs • Improved quality

  12. Immuno assay techniques • Method of screening for residues • Rapid • Sensitive • Low cost • Counterintuitive output • High signal goes to low

  13. Recycling plastics and paper • Recycled packaging in food applications • Need to ensure no interactions with food • Recycled PET (soft drinks bottles) • effectiveness of cleaning • Barrier technologies (multi-layer packaging) • Prevent diffusion of undesirables

  14. Modified atmosphere • Prolongs shelf life • Factors • Choice of gas mix • Hurdles • Packaging • Pathogens • Low O2 /High CO2 • Optimise for each product

  15. Safety & the Food Chain

  16. Consumer issues • Problems • Food scares • Food poisoning • Complexity of production & supply chain • Remoteness of consumers • awareness of uncertainty • Leading to • Loss of consumer confidence

  17. Consumer issues (2) • Key principles • Plough to plate approach • New approach to risk analysis • Greater openness • Stakeholder involvement • precautionary approach • Traceability • HACCP • Role of Official controls

  18. Consumer issues (3) • The way forward • Anticipating future developments • Restore consumer confidence • Everyone has a role to play • All stages in food chain involved • Precautionary approach • Two way risk communication

  19. Safety in particular sectors • Food service (retail & catering) • Increased eating outside home • Major source of food poisoning • unsafe sources • inadequate cooking • improper holding temperature • contaminated equipment • poor personal hygiene • Managing the cold chain • Flair technical manual • Retail sector • Impact of regulations (esp. due diligence)

  20. Food Toxicology The major focus of this session was on risk analysis

  21. Risk analysis & management • Traditional approach • Risk assessment • On a case by case basis • Only proven hazards considered • Risk management • Risk communication • Features • Separation of assessment & management • risks assessed but not potential benefits

  22. Problems with traditional approach • Human fallibility (how things are really done) • Practical consequences of human activity (things that are not done) • Limits of scientific knowledge • Perceptions of risk not considered • Long term factors • extrapolation from short term data • uncertainties ignored

  23. Possible changes • Early detection of unpredicted consequences • Evaluation of degree of plausibility • Improved monitoring procedures • Evaluation of benefits • Adoption of the precautionary principle.

  24. Precautionary principle • Take anticipatory action • Don’t wait until all the data is in • Burden of proof of harmlessness lies with proponent • Evaluate alternatives • Open decision making • Involve all affected parties

  25. Future developments • EU White paper on food safety • European food authority • EU legal framework covering the whole food chain • Growing stress on Nutrition - safe food is not enough

  26. The End

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