Food Protection Trends - February 2009 - (Page 94)

There are health and welfare implications for a cohort of animals involved in cloning and morbidity and mortality are higher for clones than in sexually reproduced animals. For cattle and pigs, food safety concerns are considered unlikely. No clear evidence has emerged to suggest any differences between food products from clones or their offspring, in terms of food safety, compared to products from conventionally bred animals. The presentation will focus on the EFSA opinion, discuss uncertainties and recommendations and put the outcome in perspective with the FDA assessment. Molecular Microbiology of Foodborne Pathogens: Detection, Typing and Tracking JIm mClAUCHlIN, regional microbiology Network, Health Protection Agency, 7th Floor, Holborn Gate, 330 High Holbom, london WC1V 7PP, Uk molecular biology was defined by J monod as the “recognition that the essential properties of living beings could be understood in terms of macromolecules” and this is now more usually used to refer to the structure (sequence) and function of macromolecules, especially to DNA sequence. In the late 20th Century, molecular biological techniques became increasingly available to characterise microbial pathogens, including those transmitted via contaminated food or water. Advances in molecular biological techniques allowed the development of more rapid, robust, portable, internationally comparable techniques which allowed unprecedented information for both detection and typing of pathogens, as well as providing data on their potential to cause disease. With these techniques, it is now possible to internationally track pathogens, and allows the identification of outbreaks and sources of contamination as well as global interventions. Examples of the use of data generated by molecular biological techniques will be given which have helped to control infections due to Salmonella enterica, Listeria monocytogenes, Clostridium perfringens, Clostridium botulinum and Cryptosporidium. All those involved with the food chain should be aware of the application of molecular microbiology to public health protection. The Management of Risks Associated with Fresh Produce SARAH CAHILL, Food & Agriculture Organization of the United Nations, Viale Delle Terme Di Caracalla, Rome 00153, Italy Fresh produce are an important component of a healthy diet and there is an international move to increase their consumption. From 1980 to 2004, the global production per annum of fruit and vegetables grew by 94% and their production and consumption are expected to continue to rise. At the same time concern about the safely of fresh produce in increasing. These commodities have been attributed as vehicles for the transmission of microbial foodborne disease and problems linked with pathogens in fresh produce have been reported in a number of countries worldwide, some of which are ongoing. The health, economic and trade implications of some of these microbial contamination events have been enormous and brought the safety of fresh produce to the top of both national and international agendas. The Codex Alimentarius Commission has responded by developing specific commodity based risk management guidance and national authorities are reviewing and updating their existing programs to address these risks. FAO and WHO are working with internationally experts to provide advice and guidance in his area. However, so far it is clear that there is no unique and simple solution to managing the risks associated with microbiological hazards in fresh produce. While technological advances can contribute to the solution, this problem has required managers to go back a look at how and where we grow fresh produce as well as what we do with them post harvest. Managing the risks associated with a product that is grown in a natural and vulnerable environment, much of it for raw consumption is a challenge which requires a multisectoral and multidisciplinary approach. Risk Assessment for Food Allergens: Developments, Issues and Implications rENE CrEVEl, Unilever, SEAC, Colworth Science Park, Sharnbrook, mk44 1lQ, Uk Over the last two decades, IgE-mediated food allergy has been recognised as an important public health issue, affecting up to 4% of the population. mandatory declaration of common allergenic ingredients has improved the protection of allergic individuals. However, the inadvertent presence of allergenic substances represents a serious risk because of the possibly severe consequences of exposure to very small amounts of allergen. Complete elimination of allergenic residues is often impracticable and limited to a few specific allergens. Allergen control must therefore start from a thorough assessment of the risk associated with residual allergenic material in order to define the measures to be taken. Increasing amounts of data on individual thresholds of reactivity have opened the way to statistical dosedistribution modelling approaches to characterise the risk from defined amounts of allergen. These approaches have provided a firmer basis for sound, evidence-based decision-making in relation to risk management. They also offer the basis for an informed debate about how to minimise risk, leading to the definition of regulatory or management thresholds which would help both allergic patients and industry. Combined with data on the distribution of allergenic residues in products, they can also be used to generate quantitative estimates of risk and evaluate risk reduction measures. However consensus is still lacking on how to interpret this new knowledge in the overall risk assessment context. A key issue remains how to validate the prediction models, drawing conclusions from studies in clinic patients that can be generalised to the whole allergic population. 94 FOOD PROTECTION TRENDS | FEBRUARY 2009

Table of Contents Feed for the Digital Edition of Food Protection Trends - February 2009

Food Protection Trends - February 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions Cooking Food Safely with Microwave Ovens: Challenges for the Food Industry Special Interest Series: Newly Developed Workshop Series on “Molecular Methods in Food Microbiology” 2009–2010 Secretary Election Abstracts – IAFP’s Fourth European Symposium on Food Safety Audiovisual Library Audiovisual Library Order Form New Members What’s Happening in Food Safety Industry Products IAFP 2009: Networking Opportunities IAFP 2009: General Information IAFP 2009: Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - February 2009

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