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THE NEED FOR GLOBAL HARMONIZATION OF FOOD REGULATIONS Dr. Shinawar Waseem Ali

THE NEED FOR GLOBAL HARMONIZATION OF FOOD REGULATIONS Dr. Shinawar Waseem Ali Ambassador of GHI in Pakistan Assistant Prof. of Food Tech., Institute of Agricultural Sciences, University of the Punjab, Lahore. HISTORY OF INSTITUTE OF AGRICULTURAL SCIENCES/ ACADEMIC PROGRAM.

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THE NEED FOR GLOBAL HARMONIZATION OF FOOD REGULATIONS Dr. Shinawar Waseem Ali

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  1. THE NEED FOR GLOBAL HARMONIZATION OF FOOD REGULATIONS Dr. Shinawar Waseem Ali Ambassador of GHI in Pakistan Assistant Prof. of Food Tech., Institute of Agricultural Sciences, University of the Punjab, Lahore

  2. HISTORY OF INSTITUTE OF AGRICULTURAL SCIENCES/ ACADEMIC PROGRAM Department of Mycology & Plant Pathology 2002 Institute of Mycology & Plant Pathology 2008 Institute of Agricultural Sciences 2011 Specialization in Horticulture; B.Sc (Hons) 2012 Specialization in Food Science & Technology; B.Sc (Hons) and M.Sc (Hons) 2013

  3. November 2002 Massive famine stalks Africa Africa Renewal, Vol. 16 #4, Feb. 2003 GHI

  4. ZERO-TOLERANCE EU 2001: Destruction of fish containing minute amounts of chloramphenicol. US 2002: Alabama Department of Agriculture bars sale of six brands of packaged products that use shrimp imported from China after tests show they contain traces of antibiotic chloramphenicol, which is banned in food in United States. On 28 September 2006, the European Court of Justice, considering that zero-tolerance applies to furazolidone and chloramphenicol, ruled that EU countries must seize and destroy meat containing such substances, even if containing just ppbs (49 and 1.4 resp.). RELEVANT EU REGULATIONS ARE UNDER REVISION GHI

  5. Chloramphenicolis frequently prescribed for humans (and other mammals) Its presence in foodis not exclusivelydue to the use of antibiotics: it is also produced in nature (by Streptomyces venezuelae) Example dose as medicins (Per kg body weight per day) CHORAMPHENICOL: 25 mg – FURAZOLIDONE: 5 mg (babies) Even with 50 ppb in food, one would need to eat per day 500 kg of that food per kg Body weight to match the therapeutic dose of chloramphenicol or 100 kg of the food for furazolidone. 35000 kg/day GHI

  6. PRODUCT SAFETY “ALLSUBSTANCES ARE POISONS: THERE IS NONE WHICH IS NOT A POISON. THE RIGHT DOSEDIFFERENTIATES A POISON AND A REMEDY” Paracelsus, before 1541. There are no toxic substances, only toxic concentrations GHI

  7. EXAMPLE: VITAMINS GHI

  8. EXAMPLE: SELENIUM ADEQUATE OR RECOMMENDED (μg/day) 15 20 20 30 40 55 TOLERABLE UPPER INTAKE (μg/day) 45 60 90 150 280 400 AGE 0-6 MONTHS 7-12 MONTHS 1-3 Y 4-8 Y 9-13 Y 14+ Y 8/1/2004 Office of Dietary Supplements, National Institutes of Health, USA GHI

  9. Microbiological hazards • Escherichia coli • 1985 Canada: 73 cases, 17 fatal • 1996 Japan: 6000 cases, 3 fatal • 1996 Scotland: 500 cases, 21 fatal • ..... • 2011 Germany: 3793 cases, 53 fatal • Campylobacter (2011 UK: 481 cases, 1 fatal) • Salmonella (2011 Spain: 1271 cases, 3 fatal) • Listeriamonocytogenes • 1985 USA: 142 cases, 48 fatal • 1987/89 UK: 355 cases, 94 (out of 252) fatal • 1992/93 France: 318 cases, 97 fatal (EFSA Journal 2013;11(4):3129) GHI

  10. CHEMICAL HAZARDS • 1994 Hungary: Lead oxide (Pb3O4) in paprika GHI

  11. CHEMICAL HAZARDS 2007 China: Melamine in rice protein concentrates Picture: Ariana Lindquist for The New York Times Pieces of melamine displayed by a worker. The melamine is ground into a powder and added to animal feed as a filler to keep costs low. By DAVID BARBOZA and ALEXEI BARRIONUEVO Published: April 30, 2007 GHI

  12. 2003 UK: Sudan red • Possibly ppt* in products with ingredients form China • RODENTSEATING DAILY 30 mg/kg BODY WEIGHT SUDAN RED FOR 2 YEARS DEVELOPED CANCER • THIS WOULD MEAN FOR MAN 800 LITERWORCHESTER SAUCE EVERY DAYFOR2 YEARS • April 11, 2005 - Elizabeth M. Whelan, • president of the American Council on Science and Health COSTS: € 150,000,000 *parts per trillion = 1 per 1012 GHI

  13. 2003 UK: Sudan red On the website of the FSA of the UK: WHAT IS THE HEALTH RISK OF SUDAN I ? Sudan I could contribute to an increased risk of cancer and it is not possible to identify a safe level or to quantify the risk. However, at the levels present in these food products the risk is likely to be very small. GHI

  14. March 2012 USA: • Carbendazim in orange juice (concentrates) • Carbendazim is approved as pesticide in many countries, but not in the United States. • MRLs (maximum residual levels) for carbendazim • EU: 100 ppb to 700 ppb. • Canada: 500 to 6000 ppb • USA: 10 ppb • EPA (Environmental Protection Agency): • “... consumption of orange juice with carbendazim at the low levels that have been reported does not raise public health concerns.” • ... trade and consumer confidence in the USA disrupted. GHI

  15. SALT AND COFFEE • Governments tend to ignore science (coffee and salt are carcinogenic) but do listen to media hypes (destroy healthy food because of non-scientific media claims based on information from anti’s). • It shows that regulators, following media hypes, make arbitrary regulations and will not make regulations that will be unpopular. Again, self-evidently, coffee can be considered safe, unless consumed in huge, too large quantities. Same with salt. GHI

  16. FOOD ADDITIVE REGULATIONS SUBSTANCES THAT, WHEN ADDED TO THE FOOD, CAN BECOME PART OF THE FOOD OR ALTER ITS CHARACTERISTICS, WITH THE EXCEPTION OF MINERAL NUTRIENTS AND VITAMINS, (ADDED TO ENHANCE NUTRITIONAL VALUE), SPICES, SEASONINGS, FLAVORINGS, AGRICULTURAL CHEMICALS, AND SUBSTANCES ADDED TO THE PACKAGING MATERIAL. SUBSTANCES USED IN OR ON FOOD IN THE PROCESS OF MANUFACTURING FOOD, OR SUBSTANCES USED FOR THE PURPOSE OF PROCESSING OR PRESERVING FOOD. ANY SUBSTANCE THE INTENDED USE WHICH RESULTS OR MAY REASONABLY BE EXPECTED TO RESULT-DIRECTLY OR INDIRECTLYIN ITS BECOMING A COMPONENT OR OTHERWISE AFFECTING THE CHARACTERISTICS OF ANY FOOD. ANY SUBSTANCE NOT NORMALLY CONSUMED AS A FOOD BY ITSELF AND NOT NORMALLY USED AS A TYPICAL INGREDIENT OF THE FOOD, WHETHER OR NOT IT HAS NUTRITIVE VALUE, THE INTENTIONAL ADDITION OF WHICH TO FOOD FOR A TECHNOLOGICAL (INCLUDING ORGANOLEPTIC) PURPOSE IN THE MANUFACTURE, PROCESSING, PREPARATION, TREATMENT, PACKING, PACKAGING, TRANSPORT OR HOLDING OF SUCH FOOD RESULTS, OR MAY BE REASONABLY EXPECTED TO RESULT, (DIRECTLY OR INDIRECTLY) IN IT OR ITS BY-PRODUCTS BECOMING A COMPONENT OF OR OTHERWISE AFFECTING THE CHARACTERISTICS OF SUCH FOODS. THE TERM DOES NOT INCLUDE CONTAMINANTS, OR SUBSTANCES ADDED TO FOOD FOR MAINTAINING OR IMPROVING NUTRITIONAL QUALITIES, OR SODIUM CHLORIDE FOOD ADDITIVES ARE SUBSTANCES ADDED INTENTIONALLY TO FOODSTUFFS TO PERFORM CERTAIN TECHNOLOGICAL FUNCTIONS, FOR EXAMPLE TO COLOUR, TO SWEETEN OR TO PRESERVE. FOOD ADDITIVES ARE DEFINED IN COMMUNITY LEGISLATION AS "ANY SUBSTANCE NOT NORMALLY CONSUMED AS A FOOD IN ITSELF AND NOT NORMALLY USED AS A CHARACTERISTIC INGREDIENT OF FOOD WHETHER OR NOT IT HAS NUTRITIVE VALUE, THE INTENTIONAL ADDITION OF WHICH T O FOOD FOR A TECHNOLOGICAL PURPOSE RESULTS IN IT OR ITS BY-PRODUCTS BECOMING DIRECTLY OR INDIRECTLY A COMPONENT OF SUCH FOODS". (FOR FULL DEFINITION SEE: ARTICLE 1(2) OF DIRECTIVE 89/107/EEC ). GHI

  17. LOSS OF COLOUR- TASTE - NUTRIENTS GHI

  18. PEFCHAMBER GHI

  19. New technologies tend to scare people – hence science base regulations are needed PEF treatment nanotechnology photosensitization high-pressure treatment cold plasma GHI

  20. 1981 GHI

  21. GHI

  22. 2004 Avoidingneedlessdestruction of food while a billion of people have no food GHI

  23. GHI OBJECTIVES Global harmonization of food safety regulations will ensure fair competition among countries in terms of trade and at the same time it will help ensure that all populations enjoy the same degree of food safety GHI

  24. MANY DIVISIONS GHI

  25. GHI AIMS AT CONSENSUS BETWEEN FOOD SCIENTISTS* ”À TITRE PERSONNEL” NOTBETWEEN GOVERNMENTS OR INDUSTRIES OR ANY OTHER STAKEHOLDER GROUP *FOOD SCIENTISTS INCLUDE TECHNOLOGISTS AND ENGINEERS, AS WELL AS NUTRITIONISTS GHI

  26. CURRENT WORKING GROUPS Chemical Food Safety Genetic toxicology Food Contact Materials Food safety regulations and religious food High Pressure Processing Listeria monocytogenesin Ready-to-Eat meals Nanotechnology Mycotoxins Nutrition Preventing Post-harvest losses GHI

  27. GHI General Assembly 8 August 2012 Elected Board Mr.Huub Lelieveld, President (Netherlands) Mr. Larry Keener, Vice-President (USA) Dr. Gerhard Schleining, Treasurer (Austria) Dr. Lilia Ahrné, General Secretary (Sweden) Dr. Sangsuk Oh (Korea) Dr. Vishweshwaraiah Prakash (India) Dr. Christine Boisrobert (USA) GHI

  28. GHI Ambassadors • Representing GHI locally • Provide information on GHI activities at local events and by publishing in local journals • Communicate with local authorities and local scientific organisations • Identifying local experts • Discussion of issues in the local language GHI

  29. GHI Ambassadors Argentina Australia Bangladesh China Costa Rica Croatia Egypt Germany Ghana India Iran Japan Kenya Korea Lebanon Lithuania Macedonia Mexico Montenegro Pakistan Romania Russia Senegal South Africa Spain Sri Lanka Tanzania Thailand Turkey Uganda Ukraine Uruguay USA Venezuela GHI

  30. GHI

  31. GHI

  32. www.globalharmonization.net GHI

  33. GHI

  34. As a GHI member you can make a difference http://www.globalharmonization.net/user/register GHI

  35. GLOBAL HARMONIZATION INITIATIVE Thank you for your attention and interest GHI

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