food safety standard setting priorities

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Food Safety Standard Setting PrioritiesEmerging Issues in a Global Environment

Codex 50th Anniversary Events

San Jos, Costa Rica

Samuel Godefroy, Ph.D.

Director General,

Food Directorate,

Health Canada

Vice-Chair, Codex

Alimentarius Commission


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Outl ine

Current trends driving food standard setting

Emerging issues to be addressed by food safety

regulators, resulting from these trends

Mechanisms of collaboration and work-sharingopportunities

Codex Alimentarius Commission

Areas suggesting future engagement and

collaboration

Challenges and future directions


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Trends Inf luenc ing Emerging Issues

The Food Supply Chain remains amongst

the most complex industrial supply chains


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Rapid distribution and production :

Leading US yogurt manufacturer goes from plant to retail in all 48 USstates in


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Foods are amongst the most traded commodities

Local Food Supply Global Food Supply


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35Products

60Countries

5 Continents

..... In 1 Box

This Man Delivers

Exerpt : Presentation by Dr. Paul Brent - FSANZ


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In Just One Pizza!

Dough And then the toppings.......

Canada, USA

France, UK, Poland, USA Cheese from......

Yeast Chicken from................

UK, Ireland, Germany Chilli Peppers from .......

Salt Anchovies from............

UK, France, China Pepperoni from............

Sugar Vegetables from ..........

Brazil, Indonesia, Jamaica

Philippines

Tomato paste

Greece, France, Netherlands

Herbs

Greece, Italy, spain

Kenya, Asia, Tanzania,

Morocco

Exerpt : Presentation by Dr. Paul Brent - FSANZ


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Globalization and CanadaLocal Issues

National Issues


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Information age


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Impact of Globalisation is further expressed in the

context of some emerging issues such asEconomically Motivated Adulteration (EMA)


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Econmically Motivated

Adulteration (EMA) Fraudulent, intentional substitution or addition of

a substance in a product for the purpose ofincreasing the apparent valueof the product or

reducing the cost of its production, i.e., for

economic gain (US FDA working definition) =

Food Fraud

Intended not to be detected, therefore, typically

does not result in public health consequences

(Everstine and Kennedy, NCFPD, March 2012)


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Types of EMA

Dilution

Substitution (Europe Horse Meat issue, 2013 ;

Sudan dyes in spices/Chili)

Artificially increasing weight

Trans-shipment, disguising true country-of-origin

Port shopping

Mislabelling, counterfeit, etc.Spink and Moyer, JFS Vol.76, No. 9, 2011)

When EMA turns bad, health repercussions can

be expected


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Examples EMA incidents reported in the US

(Everstine et al. 2013)


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Changing Consumer demands / Interests :

Re-merging Pathogens / New Vehicles


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Consumer Interests are changing:New pathogen/vehicle pairs /


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Older pathogens re-emerging in

new vehiclesPathogen VehiclesVTEC Melons, raw clover sproutsSalmonel la Tomatoes, melons, mango,

sprouts, J. peppers, cucumbers

Cyclospora Raspberries, basil, snowpeas, cilantro

C. botu l inum Carrot juice

Campylobacter Snow peas

Shigella Sugar snaps, baby corn

Hepatitis A Watercress, greenonions, semi-dried tomatoes,frozen berries

Norovirus Fresh-cut fruitListeria Cantaloupe, diced celery

L. Harris, 2006; Kozak et al., in press; Nuorti et al., 2004; Lfdahl et al., 2009

Produce

increasingly

becoming as a

new vehicle


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Combination of effects

Whats known

Cronobacter sakazakii emerged among neonates, in partfrom presence in powdered infant formula

A variety of other Enterobacteriacea (e.g., Citrobacerfreundii, Serriatia marcescens, Enterobacter hormaechei)have been occassionally implicated in bacteremia,meningitis, and necrotizing colitis in neonates

Powdered nutritional supplements are increasingly used

with seniors and geriatric patients

Population is ageing in mant countries (the populationnumber of individuals >80 years is the fastest growingsegment of the population in the United States)

Should we be monitoring assistedliving care facilities for incidencesof Enterobacteriaceae infections?

New foods/vehicles for an increasingly vulnerable population


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Climate Change :

Different Patterns of

Natural tox ins

Pathogens

Novel crops : e.g. drought resistant


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Innovation in the Food Sector:

Innovative (packaging) materials / chemicals used in conjunction withfood production - Use of recycled materials

Development of (new) fresh products (to preserve nutrition integrity)

Innovative ingredients used in functional foods

Another trend in food production

Possible introduction of chemical hazards Changes of food vehicles for certain pathogens

Issues related to known and novel functional ingredients: how

much is too much


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Limited public funding / Constrained resources:


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Science-Based Standards : the Food Code


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Established in 1963 by FAO and WHO:intergovernmental body that elaborates food

standards under the joint FAO/WHO Food Standards

Programme:

Develops harmonized international food standards, guidelines

and codes of practice with the objective :

To protect consumers health

To ensure fair practices in the food trade

Promotes coordination of all food standards work by

international governmental and non-governmental

organisations

An international focal point for informed discussions

on food related issues

Codex Alimentarius Commission : Raison dtre


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Codex addressed a number of

emerging challenges


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Areas requir ing fu rther cons iderat ion for

col laborat ions

Consistent Guidance to Industry on

softly regulated areas

Applications with high innovation rate:

e.g. Food contact applications

Analytical methods used for validation of

preventive controls


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General requirements

and common criteria

Common scientific

advice

Community of regulators/

Industry self regulatory bodies

Acceptable lists of

acceptable

applications made

available publicly and

updated regularly

Examples o f futu re act ion /co l labo rat ion : foodcon tact appl icat ions , processing aids, methods


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Future Directions

Promote the responsiveness of Codex standards and

their uptake Sustain Scientific advice and promote collaboration with

other science assessment organisations:

Leverage resources

Innovative sources of funding Promote contribution of developing countries, to ensure

worldwide representativity of standards

Promote collaboration with other international standard

setting bodies

Canadian contribution to the


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Canadian contribution to the

Future of Codex Enhance Canadian active contribution to codex standard setting :

Active leadership for standard development with

domestic implications e.g. standards for mycotoxins in

food, microbiological criteria, discretionary fortification,

nutrition labelling etc.

Enhance support to scientific advice underpinning Codex standardsetting

Maintain and enhance support to the participation of developing

countries through contribution to the trust fund and capacity building

initiatives (e.g. led by WHO/FAO)

Continue to use Codex standards as a basis for national food regulatory

requirements, while adapting them to the Canadian context


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Codex has contributedand will continue to

play a key role in

further propagating a

CULTUREof foodsafety worldwide


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food safety standard setting priorities

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