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PubMed2006

Toxic metal species and food regulations--making a healthy choice.

As a safeguard for human health, guidelines and regulations stipulating maximum permissible concentrations (MPCs) of metals in foods have been set to limit our dietary exposure to toxic metals. It is now well accepted, however, that the chemical form of the metal must be considered when assessing the possible human health consequences of exposure, and this in turn has led to discussion on the incorporation of speciation data in the setting of MPCs for metals in foods. Some practical aspects and implications of framing food legislation in terms of metal species are presented.

Animals↗
PubMed2002

Estimates of the mean per capita daily intake of benzoic and sorbic acids in Brazil.

The daily intakes of benzoates and sorbates from selected food categories were estimated in Brazil in 1999. The Budget method was used as a first screening procedure for the estimation of the safety aspects of the maximum permitted levels of benzoates and sorbates established by the Brazilian food legislation. This screening indicated that benzoates should be further investigated. In a second step, the daily intakes of these preservatives were assessed by combining measured levels of these additives with national food consumption data derived from a household economic survey and a packaged good market survey. Benzoate and sorbate levels in soft drinks, fruit juices, margarine, yoghurt and cheese were determined by HPLC with a photodiode array detector (detection at 228 nm for benzoic acid, 260 nm for sorbic acid). The estimated intakes of benzoates and sorbates for the average consumer were below the ADIs, ranging from 0.3 to 0.9 and 0.2 to 0.3 mg kg(-1) body weight, respectively. Soft drinks were identified as the main source of benzoates representing >80% of the estimated intake.

Benzoates↗
PubMed2006

Precision in nutritional information declarations on food labels in Australia.

Nutrition labels guide consumers in making their food choice. New requirements for mandatory nutrition labelling have been in force in Australia since late 2002. The present study, analysing 350 samples comprising 70 different products for nutritional compounds declared on the label, is the first larger attempt to quantify the precision in nutrition labelling of food products on the Australian market. A significant discrepancy between actual and declared values was detected with an average variation in precision of -13% to +61% for individual nutritional components. There is no tolerance limit established in the Australian food legislation but a +/- 20% discrepancy is allowed in some countries and others have separate upper and lower limits and allow a maximum discrepancy of -;20% for beneficial nutritional compounds and +20% for unfavourable compounds. Only 16% of the 70 products in the study would fully comply should a leeway of +/-20% be introduced for any nutritional compound on the label. With separate upper and lower limits, 51% of products would fully comply. Compliance improved to 27% and 70% of products, respectively, when excluding variations in minor amounts irrelevant to consumers (counting all variations of less than 1g/100g, or 10kJ/100g for energy and 10mg/100g for sodium, potassium, calcium and cholesterol, as compliant). It is proposed that adoption of an upper and lower tolerance limit, excluding minor amounts, be considered as a way of better assisting the consumer in making relevant comparisons of product nutritional value and that any nutritional component should comply with the limit for the product to comply. Applying such a limit, 30% of products in the survey would not be compliant.

Australia↗
PubMed1992

Food safety: action to protect the consumer.

Food safety issues have been headline news frequently in recent years. A review of food legislation was started in 1984 and led to the Food Safety Act 1990. This Act, which may prove to be the last major piece of independent British food law, provides food authorities with new powers to prevent the distribution of contaminated food and ensure that proper practices are being carried out by food businesses, and establishes a registration system for food businesses. Other developments include a new system for the inspection of food premises and plans to introduce a requirement for hygiene training for food handlers. The process of European harmonisation will require a further series of changes--forthcoming proposals provide for quality standards for laboratories, and more frequent inspection requirements covering a wide range of products.

Consumer Product Safety↗
PubMed1995

[Risk assessment of microorganisms relevant to food hygiene].

In the public's view, chemical residues still dominate in the ranking of foodborne hazards. This perception is changing slowly as a result of public discussions on the dangers to human beings from various microorganisms in foodstuff. Statistics on foodborne infections and intoxications comprising acute diseases have shown that chemical substances (including fungal toxins) play a less significant role than bacteria. A sentinel and a populations study from Holland provides information on the incidence of cases of acute gastroenteritis caused by microorganisms in foods. The results of this study show that 100 to 150 cases are to be expected annually per 1000 inhabitants. An economic cost of about $1000 per case of disease is calculated in Canada and the USA. On the basis of these figures and the Dutch study, the estimated annual economic impact is more than 10 billion DM for the Federal Republic of Germany. The difficulties in quantification of microbiological hazards from foodstuffs on the base of dose-response relation and exposure assessment such as are usual in the risk assessment of chemical hazards are discussed. A safety concept of the food industry (the HACCP concept) is then described. This comprises hazard identification. risk assessment as well as risk management. This concept is also applicable in other food areas such as communal catering. In the meantime, it has also been taken into consideration in European food legislation.

Acute Disease↗
PubMed1998

Measured consumption of commercial infant food products in German infants: results from the DONALD study. Dortmund Nutritional and Anthropometrical Longitudinally Designed.

BACKGROUND: Commercial food products intended for infants form an important part of the diet. Such products are defined as special dietetic food by food legislation. However, quantitative consumption data in the context of the current European Community (EC) food regulations have not been available up to now. METHODS: Six hundred eighty 3-day weighed diet records from 3-, 6-, 9-, and 12-month-old infants involved in the DONALD (Dortmund Nutritional and Anthropometrical Longitudinally Designed) Study were evaluated regarding overall and individual consumption of commercial infant food (CIF). Here, CIF was allocated to the food categories of the current EC directives. RESULTS: Four hundred eighteen varieties of infant food were recorded. The total CIF (formulae; beikost [any food or drink other than breast milk or infant and follow-on formulae]) reached percentages of the total food intake (including breast milk) of 51% (47%; 4%), 62% (33%; 29%), 53% (20%; 32%), and 37% (13%; 24%) at the ages of 3, 6, 9 and 12 months, respectively. Approximately 55% (95%) of the 3-month-old infants (range, 6-12 months) consumed some sort of CIF, but the highest amounts were observed at 6 months and the highest numbers of consumers at 9 months. Depending on the definition of "high consumers" of CIF, the individual consumption quantities (in grams per kilogram per day) differed by a maximum of 60% but high consumers were always found in the 6-month-old group. CONCLUSION: The high proportions of CIF in the diet during a critical developmental period call for a guaranteed high nutritional and safety quality of CIF and for realistic data on consumption patterns.

Breast Feeding↗
PubMed1997

[Microscopic analysis of "prato", "mussarela" and "mineiro" cheese sold in street markets of the City of São Paulo, southeastern Brazil].

INTRODUCTION: Cheese should be produced from ingredients of good quality and processed under hygienic conditions. Further, cheese should be transported, stored and sold in an appropriate manner in order to avoid, among other things, the incorporation of extraneous materials (filth) of biological origin or otherwise, in contravention of the relevant food legislation. The aim of the study was to evaluate the hygienic conditions of "prato", "mussarela", and "mineiro" cheeses sold at the street food markets in the city of S. Paulo, Brazil. MATERIALS AND METHOD: Forty-seven samples of each of the three types of cheese were collected during the period from March, 1993 to February, 1994. The Latin square was used as a statistical model for sampling and random selection of the street markets from which to collect the cheese samples. The samples were analysed for the presence of extraneous matters outside for which purpose the samples were washed and filtered and inside, for which the methodology of enzymathic digestion of the sample with pancreatine, followed by filtering, was used. RESULTS AND CONCLUSIONS: Of the 141 samples analysed, 75.9% exhibited at least one sort of extraneous matters. For the "prato" and "mussarela" cheeses, the high number of contaminated samples was due mainly to extraneous matters present inside the cheese, whereas in the "mineiro" cheese, besides the internal filth, 100% of the samples had external filth.

Brazil↗
PubMedDate not supplied

[Presence of sulfites in minced meat and meat products prepared in industries of the Valencia Community].

BACKGROUND: In view of the development of harmonization provisions for food legislation with regard to additives, the aim of this study is to find out the use of sulfites in minced meats and meat products prepared in establishments located in the Valencia Region. METHODS: Following planning of the types of products and number of samples to be researched, the results obtained were evaluated qualitatively and quantitatively for the presence of sulfites, expressed in mg/kg of SO2. RESULTS: The presence of sulfites was found in 65.38% of the samples of beef and pork burgers and in 64.18% of chicken burgers. Minced meat, fresh chorizo (highly-seasoned pork sausage) and raw sausages were more in line with legislation. CONCLUSIONS: The extensive use of sulfites in prepared meat products was observed. The imminent application of Community legislation will bring lead to a modification in the practices when preparing these products.

Food Additives↗
PubMed2005

Functional foods: a survey of health claims, pros and cons, and current legislation.

Functional foods stand for a new category of remarkably promising foods bearing properties (i.e., low cholesterol, antioxidant, anti-aging, anticancer, etc.) that have already rendered them quite appealing. There are many classes offunctionalfoods (pro- and pre-biotics, dietary fiber, low fat, etc.), and their definition is occasionally confused with that of nutraceuticals and novel foods. Consumers' main skepticism regarding functional foods resides in the veracity of health claims and in the low and often inadequate control of their claimed properties. Legislation concerning this matter is progressing at an extremely low pace and currently only Japan, the U.K., U.S.A., and Scandinavian countries have managed to make notable progress. Moreover, the labeling of functional foods is far from informative, providing scanty information about nutritional value, storage, and cooking recipes. It is anticipated that technological advances in the food industry, in conjunction with extensive clinical trials and governmental control, will eventually guarantee the credibility of health claims and ensure consumers' confidence in functional foods.

Consumer Product Safety↗
PubMed1992

Pesticide tolerances and their relevance as safety standards.

Following an investigation of the relationship between pesticide tolerances and safety, it is concluded that pesticide tolerances are not relevant as safety standards. This conclusion is based upon the findings that theoretical exposures to legal levels of pesticides in the diet may pose greater than negligible risks, while exposures to most illegal residues are of no apparent toxicological significance. Thus, the common and logical views that "legal" residues are "safe" while "illegal" residues are "unsafe" are not supported by scientific evidence. Pesticide tolerances do serve important roles as enforcement tools, and tolerance enforcement programs are useful in the regulation of international trade and provide economic disincentives that may discourage pesticide misuse and emphasize compliance with regulations. Since tolerances are not appropriate as safety standards, however, legislative food safety proposals focusing upon revocation or reduction of tolerances and upon increasing enforcement capabilities may result in little benefit to public health.

Humans↗
PubMed1988

Food hygiene in hospitals.

Food hygiene in British hospitals is reviewed in the context of national trends in food poisoning and changes in food legislation. New methods of large scale catering such as the cook-chill system are considered, and the safe operation of such a system in a typical health district is described. The application of current guidelines for the microbiological quality of cook-chill food is evaluated. The need for careful observance of these principles, together with appropriate microbiological surveillance of the process and the product, is demonstrated.

Cross Infection↗
PubMed2006

Listeria outbreak associated with sandwich consumption from a hospital retail shop, United Kingdom.

An outbreak of listeriosis occurred in the Swindon area of the UK in autumn 2003. Five cases were detected in pregnant women. Four of these women were thought to have eaten prepacked sandwiches from a retail outlet in one particular hospital. Sampling at the supplier detected Listeria monocytogenes, which was indistinguishable on molecular testing from the patients isolates. Recent changes in UK food legislation should help diminish the risk of further outbreaks/cases such as ours occurring.

Disease Outbreaks↗