Trening radionica: Inovacije u proizvodnji i preradi maline Beograd 24 i 25 jun 2015

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1 Funded by the European Union s Seventh Framework Programme Trening radionica: Inovacije u proizvodnji i preradi maline Beograd 24 i 25 jun 2015 Safety of raspberry products: Case Virus Peter Raspor*, Mateja Ambrožič, Sonja Smole Možina, Darja Barlič Maganja *Prof. Dr., Dr.h.c.mult., Uni. dipl. eng. VICE DEAN for Research and International Cooperation University of Primorska, Faculty of Health Sciences Head of the INSTITUTE FOR FOOD, NUTRITION and HEALTH

2 Evolution of food safety management systems Good practice-based GHP, GAP, GMP, Hazard-based HACCP Risk-based QMRA Qualitative, empirical knowledge, prescriptive Prerequisite for all FSMS Quantitative (P/A, numbers), control at one step in the food chain Primarily for processes with one major killing step Quantitative (consumer risk), applies to the whole food chain Processes with hurdle strategies and/or without major killing steps 2

3 Legal and technical basis of QMRA- Quantitative microbial risk assessment in the EU 1995 WTO, SPS agreement 2000 JEMRA joint FAO/WHO expert meetings on microbiological risk assessment EU White paper on food safety General Food Law, Creation of EFSA 3

4 Processing flow Storing as fresh Mixing berries Freezing Sorting Bulking Packaging Storing as frozen

5 Agenda Safety vs biosafety VIRUSES

6 Concerns about Food safety Fall into 4 categories Environmental Food and feed safety Economic Social Therefore, decision making about is broader than just narrow safety

7 Biosafety traditional base Microbial safety Chemical safety HACCP Physical safety Biosafety risk on GMOs

8 Expertise needed for safety audit Molecular biology Microbiology Biochemistry Ecology Human health Animal/Veterinary science Plant/Agricultural science Food Sci and technology Plant/Animal physiology Plant/Animal pathology Plant/Animal taxonomy Soil biology Environmental risk assessment Weather Transport Legal and more Food safety

9 Risk assessment methodology 1. Identify potential risk ( 2. Identify adverse effect that could result 3. Estimate the likelihood of the adverse effect being realised 4. Evaluate the consequences if the risk is realised 5. Consider risk management strategies 6. Estimate the overall potential impact

10 VIRUSES very small organisms (15 to 400 nm) with no cell structure (regarded as the basic unit of live)

11 Food- or waterborne transmission of enterically transmittable viruses, according to the type of illness associated with infection Illness GASTROENTERITIS HEPATITIS OTHER Norovirus Enteric adenovirus (types 40/41) Rotavirus (group A-C) Sapovirus Astrovirus Coronavirus Aichivirus Hepatitis A virus Hepatitis E virus (waterborne) Enterovirus

12 Food borne viruses ANNEX TO THE PUBLICATION OF THE SUPERIOR HEALTH COUNCIL No VIRUSES AND FOOD ( SHC 8386) Scientific report;

13 Food borne viruses Number of notifications for suspected viral contamination of food products from 2000 until March 2010, based on illness reports or virus detection in products Scientific Opinion on an update on the present knowledge on the occurrence and control of food borne viruses: EFSA Panel on Biological Hazards, EFSA Journal 9 (2011) 2190.

14 DETECTION AND TYPING OF VIRUS

15 Foods can be contaminated by: contact with (human) faeces or faecally contaminated water contact with faecally soiled materials (including hands) contact with vomit or water contaminated with vomit contact with environments in which infected people were present, even if the surface was not directly contaminated with stool or vomit aerosols generated by infected people

16 Source of outbreks of waterborne illness sewage contaminated water contaminated drinking /irrigation water recreational waters (waters for swimming, canoeing, surfing...) groundwater urban rivers marine environment

17 Source of outbreks of foodborne illness dishes containing fresh (or fresh frozen) fruits and vegetables deli meat, sandwiches, bread rolls, bakery products, berries, ice cubes

18 Detection of virus in food and water samples Very problematic! the level of contamination with virus may vary greatly within a product diagnostic methods for food or water are not routinely available in food microbiology laboratories only a few viral particles are normally present in water samples

19 PREVENTING CONTAMINATION OF BERRY FRUITS BY VIRUSES WHY THE NEED? Viruses are extremely small organisms, which can often cause disease in humans and animals. Viruses such as norovirus can cause diseases with symptoms such as diarrhea, vomiting and hepatitis. On several occasions virus-contaminated berry fruits, such as raspberries and strawberries, have caused outbreaks of disease. Viruses can survive on fruit for a long period and are difficult to remove by washing. Following this guidance will help to control the risk of viral contamination of berry fruits on the farm.

20 PREVENTING CONTAMINATION OF BERRY FRUITS BY VIRUSES WHERE VIRUSES COULD BE FOUND ON THE FARM In human and animal and feces On the hands of infected food handlers. In the latrines that food handlers use, including toilets, wash-hand-basins and door handles. In untreated water, used for agricultural, cleaning and hygiene purposes. In untreated fertilizers of animal or human origin.

21 PREVENTING CONTAMINATION OF BERRY FRUITS BY VIRUSES BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION BEFORE HARVEST Use treated organic fertilizers only. Use clean water according to Codex Alimentarius recommendations, for spray irrigation or application of chemical fertilizers or pesticides. Where higher risk water sources are used for irrigation, for example surface waters, delivery systems that prevent the water coming into contact with the edible portion of the crop, such as low-volume sprays, drip, trickle tape, furrow or underground irrigation should be used to reduce the risk of contamination.

22 PREVENTING CONTAMINATION OF BERRY FRUITS BY VIRUSES BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION DURING AND AFTER HARVEST Sufficient and appropriate field sanitary accommodation units (including latrines and hand washing facilities) should be provided and easily accessible in the growing fields. Toilets should be constructed, sited and managed so that human waste does not enter the soil or water being used to grow or process the crop. Food handlers should always use the sanitary units provided and never the fields where crops are growing or could be subsequently planted.

23 PREVENTING CONTAMINATION OF BERRY FRUITS BY VIRUSES BASIC RECOMMENDATIONS FOR PREVENTION OF CONTAMINATION DURING AND AFTER HARVEST Food handlers should strictly adhere to good hand washing practices prior to commencing work, frequently during work and especially after using the toilets. Harvesting equipment e.g. crates, baskets, should be kept clean All equipment and surfaces, such as containers or conveyor belts, which come into contact with berries should be cleaned with clean water according to Codex Alimentarius principles water and disinfected after use. Clean water according to Codex Alimentarius principles should be used as a minimum for post-harvest washing stages, whereas potable water should be used for the final washes and for cooling.

24 Prevalence of viruses in Production phase of the berry fruit supply chain (from Vital 2012) Point of interest HAdV PAd V BPoV HAV HEV NoV GG1 NoV GG2 Irrigation water 9/95 (9%) Toilets/latrines 2/22 (9%) Toilet 2/22 doorhandles (9%) Harvesters 10/72 hands (14%) Seasonal 4/171 workers (2%) hands 4/89 (4%) 1/89 (1%) 0/56 0/56 0/56 2/56 (4%) n.d. n.d. 0/9 n.d. * 0/9 0/9 n.d. n.d. 0/10 n.d. 0/10 0/10 n.d. n.d. 0/15 n.d. 0/15 0/15 n.d. n.d. 0/98 n.d. 0/98 0/98

25 PREVENTING CONTAMINATION OF BERRY FRUITS BY VIRUSES GENERAL RECOMMENDATIONS Food business operators should ensure that all appropriate good hygienic practices are being followed and HACCP systems are in place. Training in food hygiene is essential and should be performed regularly. This must include training on good hygiene for temporary/seasonal staff. Training should be documented and verifiable. The food business operator should ensure that good sanitary practices are being followed, for example by effective supervision and verification through random inspections.

26 PREVENTING CONTAMINATION OF BERRY FRUITS BY VIRUSES Contamination vehicles Potential contamination points: Food handlers hands Manual picking and handling berries Untreated Water Spray irrigation Spraying pesticide and/or fertilizer Untreated manure Contact with low growing berries Unclean harvesting equipment and utensils Contact with berries Quantitative microbial risk assessment

27 Evaluating product standards A microbiological criterion consists of: a statement of the microorganisms of concern and the reason for concern the analytical methods for their detection and/or quantification a plan defining the number of field samples to be taken and the size of the analytical unit microbiological limits considered appropriate to the food at the specified point(s) of the food chain the number of analytical units that should conform to these limits. the food to which the criterion applies; the point(s) in the food chain where the criterion applies any actions to be taken when the criterion is not met

28 Conclusion Currently, there is a discrepancy between the point of sale survey data and outbreak instance - surveys suggest a low incidence of contamination The regulations imposed on growers and the demand for comprehensive hazard analysis and HACCP strategies should prevent any environmental contamination reaching the consumer

29 Conclusion The fact that outbreaks linked to fruit products do occur indicates that these outbreaks are the result of occasional contamination events, which are difficult to identify and control At present, the food industry relies on postharvest interventions including different kind of sanitizers to limit the number of pathogens present on fresh produce at the point of sale

30 Conclusion Prevention of contamination, therefore, has to be a preferred strategy and should continue to focus on GAP, improved traceability and GMP and GHP Concepts similar to hazard analysis and critical control point programs, which have been successful in other areas of food production, if systematically applied in fresh fruit and vegetable production industries, could increase food safety

31 Human factor Human behavior regardless of the sanitary environment in which they work, still contributes the greatest risk to food processing environments. Man is also part of the problem and part of the solution Food safety platform: balanced model for ensuring food safety from Good Nutritional Practice viewpoint Raspor, P., Jevšnik, M., Good nutritional practice from producer to consumer. Critical Reviews in Food Science and Nutrition, 48,

32 Hvala lepa! Thanks to: TRAFooN VITAL European Project FP7 Biotehniška Fakulteta UL, Slovenija Fakulteta za vede o zdravju UP, Slovenija CONTACT: Prof. Dr. Peter Raspor, Dr.h.c.mult., Uni. dipl. eng. VICE DEAN for Research and International Cooperation University of Primorska, Faculty of Health Sciences Head of the INSTITUTE FOR FOOD, NUTRITION and HEALTH Polje 42 SI 6310 Izola SLOVENIA Peter.raspor@fvz.upr.si

33 PREVENTING CONTAMINATION OF BERRY FRUITS Discussion