WG 8 Novi Sadfoodseg.linux15.webhome.at/fileadmin/userdaten/...3nd$FOODSEG$Symposium$...
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3rd FOODSEG Symposium 24 – 25.04.2014 Novi Sad, Serbia
WG 8 – Safety of fresh produce
Andreas Höhl, BOKU, Vienna
Per capita
con
sump/
on of fresh
prod
uce in th
e U.S. [Clem
ens, 2004]
World harvest of selected
vegetables [F
AO/W
HO 2008]
Global increase in fresh produce consump/on Trend towards healthier lifestyles Consumer awareness Technological developments Economical developments (NAFTA) à Season independent diverse fresh produce market
Fruit and vegetables among the fastest growing agricultural markets over the past 25 years RISK Product!!!
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WG 8 – Safety of fresh produce Why?
3nd FOODSEG Symposium 24 .04 -‐ 25.04.2014; Novi Sad, Serbia
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WG 8 – Safety of fresh produce Why?
• Unreported before the 1990s, • By the mid-‐1990s, illnesses associated with cantaloupe, tomatoes, alfalfa [Aruscavage,
2006]
[DEWAAL et al., 2006]
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Pub_hits
Science Direct Search “fresh produce+ outbreak”
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WG 8 – Safety of fresh produce 2011 – 2014 in a nutshell
Biological contaminants: Salmonella spp., E.coli, Shigella spp., Campylobacter spp., Listeria monocytogenes NoV,, HAV
Envi. contaminants: Lead, Cadmium, Perchlorate, Nitrate, PAHs, PCBs
ContaminaTon/Ecology: Soil, faeces, irriga/on water, manure, air,
dust, insects, transporta/on, humans Survival/growth in field/water/plant Internaliza/on mechanisms
Containment/eradicaTon: Strategies preven/ng contamina/on Chemical eradica/on Surface eradica/on
Problems/gaps/recommendaTons
WG 8 – Safety in fresh produce Contamina/on and ecology – Recommenda/on for further research
Gaps o Adhesion mechanisms to plant surface/Internaliza/on
o Interac/ons with other microbes or the host plant o Factors effec/ng the survival of pathogens on the field o Defining reliable indicator bacteria (for fecal contamina/on) o Evalua/ng the importance of different risks o Mechanisms for the occurence of «new», emerging pathogens (e.g. EAEC strain responsible for the 2011 German outbreak)
Status quo Focus on post harvest ac/ons to reduce contamina/on Concepts avoiding contamina/on are rare
Lack in understanding factors and processes contribuTng to pre harvest contaminaTon Outbreaks oeen associated with breaches of GAPs Preventing contamination at pre-harvest stage more efficient than correcting measures after contamination Focus on pre harvesting!!!
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WG 8 – Safety in fresh produce Detec/on of bacteria -‐ Recommenda/on for further reserach
Methods Culture based methods Plate count, MPN,
Culture independent methods molecular methods
Standards ISO, AOAC,…… Research o Number of pathogens < indigenous microorganisms needs o Forma/on of biofilms
o Internaliza/on o Interferences with plant material (phenolic compounds) o Sampling/sample prepara/on
WG 8 – Safety in fresh produce Detec/on of viruses – Recommenda/on for further research
Methods o Microbiological culture and plaque assay o Electron microscopy o Enzyme immunoassays o Molecular biological methods (PCR, RT – PCR, qPCR, qRT-‐PCR, NASBA)
Standard Standards are rare!
CEN working on PCR based standard for foodborne viruses
Research Lack of proper cul/va/on techniques (surrogates) needs Low numbers
à representa/ve samples (which parts,..) à method sensi/vity and specificity Infec/vity: MOBI à false-‐posi/ve results à RNA stability??? Methods for detaching viruses
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WG 8 – Safety of fresh produce Environmental contaminants – Recommenda/ons for further reserach
General: o Determine actual risks from consump/on contaminated
fresh produce o Reduc/on methods o Develop specific approaches to decrease these risks o Situa/on in developing countries? o Interac/ons of chemical contaminants when they occur simultaneously
Methodology: Alterna/ves to usually costly analy/cal equipment
On site/in field applica/ons Extrac/on process:/co-‐extrac/ves: mul/ residue analysis Biosensors: more specific an/bodies, valida/on protocols
MiTgaTon: Op/mize food processing techniques tp reduce e.g. pes/cides
Pes/cide metabolites formed during food processing Phytoremidia/on to reduce heavy metals availability to plants Development of new pes/cides (new ac/on modes)
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WG 7 – Safety of fresh produce Main recommended research topics specific for fresh produce
Topic 1: Sampling/Sample preparation Topic 2: Method development for viruses (detection , how to
handle/grow/…..them. Topic 3: Methodological aspects regarding the detection of pathogens
Title: Control points/strategies to eliminate/reduce/control/prevent bacteriological contaminaTon during primary producTon of fresh produce. 3 Pillars: Assessing the current situa/on: points of entry, survival,… Screening tool. Ques/onnaire: Solu/on/tools:
WG 8 – Safety in fresh produce Policy recommenda/ons
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• Increased (environmental) monitoring at the member state level
• A common EU withdrawal policy depending on the type and extend of food contamina/on
• A common EU reduc/on policy for industrial waste and environmental pollu/on
• Elimina/on of pes/cide misuse /GAP: “Thema8c strategy on the sustainable use of pes8cides”; na/onal ac/on plans; Direc/ve 2009/128/EC (Sustainable use of pes/cides)
• Re-‐evalua/on of threats and maximum acceptable levels
• European repor/ng system describing the background contamina/on of food of plant origin
• Re-‐evalua/on of standard methodologies (MOBI)
for your a]enTon
Thank you very much