FOOD SAFETY CII - 9TH NATIONAL FOOD SAFETY AND QUALITY SUMMIT - - PowerPoint PPT Presentation
SCIENCE BEHIND FOOD SAFETY CII - 9TH NATIONAL FOOD SAFETY AND QUALITY SUMMIT DECEMBER 2, 2014 NEW DELHI, INDIA Nimish Shah Director, Safety and Environmental Assurance Centre Unilever R&D Bangalore 64, Main Road, Whitefield Bangalore
CII - 9TH NATIONAL FOOD SAFETY AND QUALITY SUMMIT DECEMBER 2, 2014 NEW DELHI, INDIA
Nimish Shah
Director, Safety and Environmental Assurance Centre Unilever R&D Bangalore 64, Main Road, Whitefield Bangalore 560066 E Mail: nimish.shah@unilever.com
PCR/ Antibody based tests allow detection of single/ very few numbers of pathogens in matter of minutes-hours
SEAC
Micro-organism* Illnesses (%)
Death (%) Bacillus cereus 0.198 0.014
1.3 2.9 0.107 Yersinia enterocolitica 0.628 1.8 0.126
0.00042 0.076 0.246
1.8 0.064 0.360 Vibrio 0.038 0.203 1.7
1.3 4.6 4.3 Campylobacter 14.2 17.3 5.7
0.018 3.8 27.5 Salmonella 9.7 25.7 30.4
*Infectious dose varies from pathogen to pathogen
Chamomile Infusion (similar to tea)
No microbiological standards
Bacillus species found up to 1000 CFU/ ml Bacillus spp. are common in a wide range of environments and raw materials (also in many processed foods) Bacillus cereus, well established as a cause of food- borne illness in humans, could also be present sometimes This pathogen may not be inactivated by the hot water used for infusion making
Question – What is the risk to the consumer drinking the infusion?
SEAC
Samples in consumer trial contained maximum levels of 3 x103 cfu/ml Immediate consumption - levels will not change Large numbers of B. cereus are required to cause food poisoning Numbers found in foods implicated in B. cereus food poisoning are typically within the range of 105 to 109 cfu/g or ml In outbreaks associated with these organisms, levels were always above 106/g
The health risk to consumers is considered negligible and acceptable at levels <1000/g
SEAC
Raw material contamination
0.2 0.4 0.6 0.5 1 1.5 2 2.5 3 3.5 4 Bacterial concentration (log cfu/g) Density of Probability
D-values (log min) Density of Probability
Variability in spore heat resistance Variability in heat impact Variability in spore levels in ingredients
J.-M. Membré, A. Amézquita, J. Bassett, P. Giavedoni, C. de W. Blackburn, L.G.M. Gorris. (2006) J. Food Prot., 69: 118-129.
Number of surviving spores in contaminated packs
0.05 0.1 0.15 0.2 0.25 0.3 1 3 5 7 9 11
Number of Spores surviving the HT (cfu/g) Density of Probability Only 50% of packs contaminated
Number of surviving spores in contaminated packs
Source: FAO/WHO Listeria monocytogenes risk assessment
% “detective” servings Predicted no. of listeriosis cases * when: absent in 25 g < 100/g 0.002 0.02 0.00001 0.006 0.025 0.0001 0.04 0.061 0.001 0.42 0.44 0.01 4.23 4.25 0.1 42.3 42.3 1 419 419
“Defective” servings assumed to contain ≥ 106 L.m./g * In the USA per Mill population
Influence of microbial limit on incidence
% “defective” servings
No increase in predicted disease outcomes despite relaxing pathogen limit
Serving size ppm/ ppb
http://www.cdc.gov/foodnet/data/trends/tables/2013/table2a-b.html#table-2b
http://www.health.gov.au/internet/main/publishing.nsf/Content/cda-cdi3603-pdf-cnt.htm/$FILE/cdi3603a.pdf
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/fds2015.pdf
Establishment of FSSAI – a key milestone for the country Recommendations:
Risk Assessment , Management and Communication Capabilities & Mindset Collaboration and Networking National & International – consider instituting a national food safety network
Acknowledgements:
Paul Hepburn & Alejandro Amezquita