Ensuring Global Food Safety (eBook)

Front Cover 1
Ensuring Global Food Safety: Exploring Global Harmonization 4
Copyright Page 5
Contents 6
Foreword 8
Preface 10
Acronyms and Abbreviations 12
Contributors 20
Chapter 1. Ensuring Global Food Safety—A Public Health Priority and a Global Responsibility 22
References 25
Chapter 2. Development of Food Legislation Around the World 26
2.1 INTRODUCTION 28
2.2 INTERNATIONAL FOOD LAW 29
2.3 INDIA 33
2.4 SOUTH AFRICA 36
2.5 EASTERN AFRICA 41
2.6 AUSTRALIA AND NEW ZEALAND 47
2.7 THE UNITED STATES AND CANADA 53
2.8 LATIN AMERICA 57
2.9 EUROPEAN UNION 64
2.10 NEAR EAST 72
2.11 NORTHEAST ASIA 74
2.12 CHINA 78
2.13 THE RUSSIAN FEDERATION 82
2.14 CONCLUDING OBSERVATIONS 84
References 87
Further reading 89
Chapter 3. The Global Harmonization Initiative 92
3.1 INTRODUCTION 92
3.2 DRIVERS FOR GLOBAL HARMONIZATION OF FOOD SAFETY LEGISLATION AND REGULATIONS 93
3.3 ADVANCES AND ACHIEVEMENTS IN HARMONIZING FOOD SAFETY POLICY 100
3.4 THE GLOBAL HARMONIZATION INITIATIVE 104
3.5 CONCLUSION 109
References 110
Chapter 4. A Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives 112
4.1 INTRODUCTION 112
4.2 GOOD PRACTICES AND HAZARD ANALYSIS CRITICAL CONTROL POINT 113
4.3 SETTING PUBLIC HEALTH GOALS—THE CONCEPT OF APPROPRIATE LEVELS OF PROTECTION 114
4.4 A FOOD SAFETY OBJECTIVE 114
4.5 A PERFORMANCE OBJECTIVE 115
4.6 THE DIFFERENCE BETWEEN A FOOD SAFETY OBJECTIVE, PERFORMANCE OBJECTIVE AND MICROBIOLOGICAL CRITERIA 116
4.7 RESPONSIBILITY FOR SETTING A FOOD SAFETY OBJECTIVE 116
4.8 SETTING A PERFORMANCE OBJECTIVE 116
4.9 RESPONSIBILITY FOR COMPLIANCE WITH THE FOOD SAFETY OBJECTIVE 117
4.10 MEETING THE FOOD SAFETY OBJECTIVE 118
4.11 NOT ALL FOOD SAFETY OBJECTIVES ARE FEASIBLE 118
4.12 CONCLUDING REMARKS 118
ACKNOWLEDGEMENTS 119
References 119
Further Reading 119
Chapter 5. Global Harmonization of Analytical Methods 120
5.1 INTRODUCTION 120
5.2 METHODS FOR ESTABLISHING THE BASIC COMPOSITION, QUALITY, OR ECONOMIC VALUE OF FOODS 123
5.3 METHODS FOR ESTABLISHING THE NUTRIENT CONTENT OF FOODS 125
5.4 METHODS FOR DETECTING OR CONFIRMING THE ABSENCE OF CONTAMINANTS IN FOODS 127
5.5 CONCLUSION 128
References 129
Chapter 6. Water Determination in Food 130
6.1 INTRODUCTION 130
6.2 WATER CONTENT 131
6.3 WATER DETERMINATION IN DAIRY POWDERS 133
6.4 WATER CONTENT DETERMINATION BY NEAR-INFRARED SPECTROSCOPY 140
6.5 CONCLUSION 143
References 143
Chapter 7. Testing for Food Safety Using Competent Human Liver Cells 146
7.1 ASSESSMENT OF HUMAN FOOD SAFETY AND THE EXISTING PROBLEMS 147
7.2 ASSESSING GENOTOXIC POTENTIAL OF HUMAN DIETARY COMPONENTS USING HUMAN HEPATOMA HEPG2 CELLS 148
7.3 VALIDATION OF HUMAN HEPG2 CELLS IN DETECTING KNOWN CARCINOGENS AND NON-CARCINOGENS 148
7.4 ASSESSMENT OF THE GENOTOXIC POTENTIAL OF MYCOTOXINS IN HEPG2 CELLS 150
7.5 ASSESSMENT OF THE GENOTOXIC POTENTIAL OF HETEROCYCLIC AROMATIC AMINES IN HEPG2 CELLS 151
7.6 A COMPARATIVE ANALYSIS FOR PHASE I AND PHASE II ENZYMES BETWEEN HEPG2 CELLS AND HUMAN HEPATOCYTES 151
7.7 TOXICITY STUDIES OF COMPOUNDS AND MECHANISTIC ASSAYS ON NAD(P)H, ATP, DNA CONTENTS (CELL PROLIFERATION), GLUTATHIONE DEPLETION, CALCEIN UPTAKE AND RADICAL OXYGEN… 153
7.8 APPLICATION OF A HUMAN HEPG2 CELL SYSTEM TO DETECT DIETARY ANTI-GENOTOXICANTS 154
7.9 THE USE OF GENOMIC AND PROTEOMIC TECHNOLOGIES IN HUMAN HEPG2 CELLS 155
7.10 CONCLUSION 156
ACKNOWLEDGEMENTS 157
References 157
Chapter 8. Capacity Building: Harmonization and Achieving Food Safety 160
8.1 INTRODUCTION 160
8.2 CAPACITY BUILDING 161
8.3 THE ROLE OF MULTILATERAL AGREEMENTS IN ACHIEVING FOOD SAFETY 164
8.4 CONCLUSION 168
References 169
Further Reading 170
Chapter 9. Capacity Building: Building Analytical Capacity for Microbial Food Safety 172
9.1 INTRODUCTION 172
9.2 SIGNIFICANCE OF MICROBIAL FOOD SAFETY 173
9.3 STAPHYLOCOCCUS AND ITS SPECIES 174
9.4 YERSINIA ENTEROCOLITICA 178
9.5 LISTERIA MONOCYTOGENES 181
9.6 BACILLUS CEREUS 188
9.7 CAPACITY BUILDING INITIATIVE AT CFTRI 190
References 191
Chapter 10. Global Harmonization of the Control of Microbiological Risks 198
10.1 INTRODUCTION 198
10.2 MICROBIOLOGICAL FOOD SAFETY MANAGEMENT 199
10.3 MICROBIOLOGICAL CRITERIA 201
10.4 MICROBIOLOGICAL TESTING 203
10.5 VALIDATION OF MICROBIOLOGICAL METHODS 205
10.6 HARMONIZATION OF GLOBAL REGULATIONS FOR LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS 207
10.7 CONCLUSION 211
References 211
Chapter 11. Towards Intended Normal Use (Part I): A European Appraisal of the Chloramphenicol Case and some Thoughts on the Potential of Global Harmonization of Antibiotics Regulation 214
11.1 INTRODUCTION 214
11.2 THE 'NATURE' OF ANTIBIOTICS 215
11.3 CHLORAMPHENICOL—HISTORY, LAW AND SCIENCE (HANEKAMP, FRAPPORTI, & OLIEMAN, 2003)
11.4 TOXICOLOGY—POTENTIAL RISKS OF CAP EXPOSURE THROUGH FOOD 218
11.5 TOXICOLOGY—MODELS OF ANALYSIS 219
11.6 REGULATORY DEVELOPMENTS—EUROPE AND BEYOND (HANEKAMP, 2005) 221
11.7 BASIC RESOLUTIONS—INTENDED NORMAL USE 223
11.8 CONCLUSIONS 227
References 227
Chapter 12. Mycotoxin Management: An International Challenge 230
12.1 INTRODUCTION 230
12.2 MYCOTOXIN REGULATIONS 231
12.3 HARMONIZED REGULATIONS 232
12.4 TRADE IMPACT OF REGULATIONS 234
12.5 TECHNICAL ASSISTANCE 235
12.6 CONCLUSION 236
References 236
Chapter 13. Monosodium Glutamate in Foods and its Biological Effects 238
13.1 INTRODUCTION 238
13.2 THE UMAMI TASTE 239
13.3 MSG IN HUMAN AND ANIMAL METABOLISM 240
13.4 NUTRITIONAL STUDIES 242
13.5 TOXICOLOGICAL STUDIES 243
13.6 MSG SENSITIVITY 244
13.7 HEALTH EFFECTS ON INFANTS 244
13.8 OTHER EFFECTS 244
13.9 SAFETY EVALUATION OF MSG 244
13.10 LABELING ISSUES 245
13.11 FUTURE PERSPECTIVES 245
References 245
Chapter 14. Food Packaging Legislation: Sanitary Aspects 248
14.1 INTRODUCTION 249
14.2 FOOD CONTACT MATERIALS LEGISLATION IN THE EUROPEAN UNION 256
14.3 FOOD CONTACT MATERIALS LEGISLATION IN THE UNITED STATES OF AMERICA 261
14.4 FOOD CONTACT MATERIALS LEGISLATION IN JAPAN 263
14.5 FOOD CONTACT MATERIALS LEGISLATION IN MERCOSUR 265
14.6 COUNCIL OF EUROPE TECHNICAL RECOMMENDATIONS ON FOOD PACKAGING MATERIALS 268
14.7 FOOD CONTACT MATERIALS IN THE CODEX ALIMENTARIUS 269
14.8 COMPARISON OF FCMS LEGISLATIONS 273
14.9 CONCLUSIONS—HARMONIZATION, MUTUAL RECOGNITION, AND NEW LEGISLATION 275
References 279
Chapter 15. Nanotechnology and Food Safety 284
15.1 INTRODUCTION 284
15.2 NANOTECHNOLOGY AND FOOD SYSTEMS 285
15.3 CURRENT STATUS OF REGULATION OF NANOMATERIALS IN FOOD 288
15.4 HURDLES IN EVALUATION AND REGULATION OF THE USE OF NANOTECHNOLOGY IN FOODS 292
15.5 FUTURE DEVELOPMENTS AND CHALLENGES 296
References 297
Chapter 16. Novel Food Processing Technologies and Regulatory Hurdles 302
16.1 INTRODUCTION 302
16.2 NOVEL TECHNOLOGIES 303
16.3 NON-THERMAL TECHNOLOGIES 304
16.4 THERMAL TECHNOLOGIES 305
16.5 LEGISLATIVE ISSUES CONCERNING NOVEL TECHNOLOGIES 305
16.6 GLOBAL HARMONIZATION CONCERNING NOVEL TECHNOLOGIES 306
16.7 CONCLUDING REMARKS 308
References 308
Chapter 17. Nutrition and Bioavailability: Sense and Nonsense of Nutrition Labeling 310
17.1 INTRODUCTION 310
17.2 SCOPE 313
17.3 METHODOLOGY 313
17.4 STRUCTURE OF THE REVIEW 313
17.5 OVERVIEW OF NUTRITION LABELING 313
17.6 SIMILARITIES AND DIFFERENCES BETWEEN COUNTRIES 322
17.7 CONSUMER UNDERSTANDING AND USE OF NUTRITION LABELS 323
17.8 BIOAVAILABILITY AND NUTRITION LABELING 325
17.9 CONCLUSION 328
ACKNOWLEDGEMENTS 328
References 328
Chapter 18. New RDAs and Intended Normal Use (Part II)—Efficient Tools in the Universal Management of Risks and Benefits of Micronutrients 332
18.1 INTRODUCTION 333
18.2 STANDARDIZING FOOD—EUROPEAN FOOD STANDARDS LEGISLATION 334
18.3 THE SCIENCE OF MICRONUTRIENT SAFETY—HAZARDS, RISKS, BENEFITS, AND PRECAUTION 335
18.4 ASSESSING EUROPEAN MICRONUTRIENT POLICIES—THE ADEQUATE, VARIED AND BALANCED DIET 338
18.5 PRECAUTIONARY IMPEDIMENTS 340
18.6 MICRONUTRIENTS, HUMAN HEALTH, AND SCIENCE—THE STATE-OF-ART AND BEYOND 341
18.7 THE nRDA-GENOMIC INTEGRITY HOMEOSTASIS U-SHAPE CURVE 344
18.8 INTEGRATING nRDAs IN THE MODEL OF INTENDED NORMAL USE—TOWARDS REGULATORY MATURATION (SCHWITTERS et al., 2007) 345
18.9 SAFETY, GOOD MANUFACTURING PRACTICE AND INITIAL TYPE TESTING 348
References 350
Chapter 19. Nutraceuticals: Possible Future Ingredients and Food Safety Aspects 354
19.1 INTRODUCTION 354
19.2 CHALLENGES FACING NUTRACEUTICALS 355
19.3 THE MOLECULE–GENE INTERACTION 357
19.4 CONCLUSION 358
Further Reading 359
Chapter 20. Harmonization of International Standards 360
20.1 INTRODUCTION 361
20.2 WORLD TRADE ORGANIZATION 362
20.3 THE CODEX ALIMENTARIUS COMMISSION AND OTHER UNITED NATIONS AGENCIES 364
20.4 WORLD ORGANISATION FOR ANIMAL HEALTH 368
20.5 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION 368
20.6 PAS 220 370
20.7 GLOBAL FOOD SAFETY INITIATIVE 370
20.8 CONCLUSION 371
20.9 INTERNATIONAL TRADE RELATED WEBSITES 371
References 372
Chapter 21. The First Legislation for Foods with Health Claims in Korea 374
21.1 INTRODUCTION 374
21.2 HEALTH/FUNCTIONAL FOOD ACT 375
21.3 HEALTH CLAIMS ALLOWED FOR HFFS 376
21.4 SCIENTIFIC SUBSTANTIATION OF HEALTH CLAIMS FOR HFFS 376
21.5 FUTURE DIRECTION 381
References 381
Chapter 22. Bioactivity, Benefits and Safety of Traditional and Ethnic Foods 384
22.1 INTRODUCTION 384
22.2 OBJECTIVE 385
22.3 SCOPE 385
22.4 METHODOLOGY 386
22.5 STRUCTURE OF THE REVIEW 386
22.6 FOOD AND CHRONIC DISEASES 386
22.7 BIOLOGICAL MECHANISM OF BIOACTIVE FOOD COMPOUNDS 387
22.8 BIOACTIVE FOOD COMPOUNDS IN TRADITIONAL/ETHNIC FOODS 388
22.9 CONCLUSION 397
22.10 FUTURE SCOPE 398
ACKNOWLEDGEMENTS 399
References 399
Further Reading 403
Chapter 23. Processing Issues: Acrylamide, Furan and Fatty Acids 404
23.1 INTRODUCTION 405
23.2 ACRYLAMIDE 405
23.4 TRANS FATTY ACIDS 421
23.5 CONCLUSIONS 426
References 426
Chapter 24. Responding to Incidents of Low Level Chemical Contamination in Food 432
24.1 INTRODUCTION 432
24.2 RISK ANALYSIS 433
24.3 GENERAL CONTROL MEASURES FOR CHEMICALS 435
24.4 CASE STUDIES 437
24.5 CONCLUSION 456
ACKNOWLEDGEMENTS 456
References 457
Additional Reading 460
Abstract 1. Integrating Risk Assessment and Cost Benefit Analysis: An Economics Perspective on International Trade and Food Safety 462
ABSTRACT 462
Abstract 2. Food Additives and Other Substances Added to Human Foods 464
ABSTRACT 464
Abstract 3. Global Harmonization of Food Regulations: Benefits and Risks of Organic Food 468
ABSTRACT 468
Index 470
A 470
B 470
C 470
D 471
E 471
F 471
G 471
H 472
I 472
J 472
K 472
L 472
M 473
N 473
O 474
P 474
R 474
S 474
T 475
U 475
V 475
W 475
X 475
Y 475