WHAT’S NEXT ON FOOD SAFETY

April 2005
Paola Testori Coggi Directorate D/Food Safety DG SANCO European Commission
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WHAT’S NEXT ON FOOD SAFETY “SAFER FOOD FOR A HEALTHIER DIET”

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1. Open chantiers on food safety 2. New instruments for better implementation 3. Completion of the White Paper on Food Safety 4. Healthier Diet
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Zoonoses  Microbiological criteria  Contaminants  Hygiene  Pesticides  Residues

« OPEN CHANTIERS » ON FOOD SAFETY

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ZOONOSES
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Division North/South MS Salmonella and Campylobacter most common food-borne zoonoses 2002: 145.000 human cases salmonellosis and 149.000 campylobacteriosis notified through EU reporting system France: each year about 30000 cases, about 7000 cases needed hospitalisation, more than 100 deaths
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Estimated sources of human salmonellosis
39% eggs  25% pigs  21% chickens  11% cattle  4% other sources

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TARGET DATES Predefined measures
Table eggs: have to originate from poultry flocks tested negative for relevant salmonella (end 2009)  Poultry meat: criterion of absence of salmonella in 25g to eliminate salmonella (end 2010)

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MICROBIOLOGICAL CRITERIA
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New legislation on Salmonella; Listeria, Staphylococcies, E. Coli: 2nd quarter 2005 Fixation of limits + analytical methods Actions by operators in case of non respect of criteria: - corrective measures - withdrawal from market in certain cases
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(limits already set for those in red)
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CONTAMINANTS

Nitrates Mycotoxins: aflatoxins, ochratoxin A, patulin, Fusariumtoxins, ergot alkaloids ... Heavy metals: lead, cadmium, mercury, arsenic,... Processing contaminants (contaminants formed during processing of food): 3-MCPD acrylamide, furan Other industrial and environmental contaminants:, dioxins, tin, PAH, PCBs, BFRs(= brominated flame retardants), PFOS (perfluoro octane sulfonates and its salts)...
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CONTAMINANTS
Communication
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Besides legislation =>=>=> NEED for RISK COMMUNICATION = risk management tool

Eg: - mercury in fish (last May) - acrylamide => not an issue of crosscontamination but of manipulation and processing so => guidance for producers, advice on preparation of food, target levels
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FOOD HYGIENE

Implementing measures by 1.01.2006 - HACCP / Small businesses - Technical measures - safety of meat (parasites)

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PESTICIDES

Evaluation of pesticides

Existing: about 1000 on the market - before 1993 New: ongoing process

– Finalization by 2008 of a EC list
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– New legislative framework to be developed (data protection,
EC authorization for geographical zones)

About 400 eliminated 99 already evaluated and authorized Other 85 by the end of 2005

Setting Maximum residues limits:

– A limit for each pesticide – New legislation (second reading)

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(veterinary medicines, additives, biocides, illegal substances)

RESIDUES of substances used in farming
Balances

World Trade

Consumer

Protection of the honest user of veterinary medicines Animal health and welfare
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NEW INSTRUMENTS FOR BETTER IMPLEMENTATION
Food and Feed Control Regulation  Training  BIPs  Testing and Labs  Worldwide RASFF

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Training Centre: - communication « better training for safer food »: end 2005 BIPs: - improve control of the BIPs - options vary from stronger coordination to a EC BIPS system Testing and Labs: - reinforce existing CRLs - create one CRL for all areas (eg: pathogenic agents, feedingstuffs)
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Worldwide RASFF: => promote a RASFF to other regions of the world (1) help developing countries to set up a system equivalent to ours (2) interconnect existing systems
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COMPLETION OF WHITE PAPER FOOD SAFETY
Additives  Enzymes  Flavourings  Packaging: - innovative packaging - plastics

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HEALTHIER DIET
Nutritional health claims  Fortification  Nutrition labelling  General revision of the labelling

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Healthier diet
Four key initiatives:

Nutrition and health claims: new Regulation to allow science-based messages regarding health benefits of foods/diets & define nutrient content claims Addition of nutrients to foods: new legislation to harmonise national rules on voluntary addition of vitamins and minerals. Nutrition labelling: revision of current rules to facilitate consumer understanding and selection of healthy diets Food labelling evaluation: how can legislation be improved to better address consumer needs?
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Nutritional health claims
Nutrition claims Health Claims
EU harmonised list ex. low fat (less 3/100 gr), fat free (less 0,5/100 gr) High fibre (more 6/100 gr)

1) Role of nutrient : well established claims ex.: Vit.A improves vision, Vit.D fortifies your bones, fibres facilitate intestinal transit 2) Reduction of a disease risk subject to specific scientific assessment ex.:Calcium reduce risk of osteoporosis, fruit and vegetable reduce risk of certain cancers

Nutritient profile

Restriction on the use of claims for products according to the content of certain nutrients such as fats, sugars and salt

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Nutrition labelling

Nature of the present labelling scheme:
• Nutrition labelling is voluntary

• It becomes compulsory when a nutrition claim is made

Nutrition labelling should:
• Become compulsory

Or • Remain Voluntary?

If nutrition labelling became compulsory which elements should be declared?
• Energy

• Fat
• •

• Carbohydrates • Salt/sodium
Sugars
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Saturates

Do we need a clearer labelling?
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Balance between request for more information on label and need to have clear and meaningful labels EC rules only for packaged food: – Non pre-packaged Member States – What about cantines & restaurants nothing (Up to 30% of our meals outside home)

Indication of origin Now is only for fruits and vegetables, beef, fish, eggs and GM. Need to cover other foodstuffs? Voluntary or compulsory? List of ingredients for alcoholic beverages? Misleading statements such as “fresh”, “traditional”, “homemade”, “pure”, “natural”, need to regulate?
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