professor martin cole - csiro - how risk based standards support innovation
TRANSCRIPT
How Risk-Based Standards Support Innovation
FOOD AND NUTRITION FLAGSHIP
Prof Martin Cole | Director CSIRO Food and Nutrition
July 2015
Food Regulations and Labelling Standards Conference 2015, Sydney
Overview
• Food scares and the consumer
• National and international response
• Risk based standards
• Innovation & new technologies
• National opportunities
• Summary
Presentation title | Presenter name2 |
Food Safety Scares have led to major reformsat National and International levels
•BSE, dioxin, EFSA, EU•Fresh produce, Peanut Butter, botulism, FSMA, US•Contaminated beef, slice meats, Safe Food for Canadians, Canada•Fake foods, microbial and chemical contamination, FSL, China
New Risk Management Framework, ICMSF/CODEX
Consumer: Food Safety and Outrage
“the affected party’s feelings regarding thevalue of what might be lost.” There can be no greater loss than losing one’s child.
(Benson 2011)
(Source: Foodmagazine)
Risk:Industry/Company Perspective
viruses
‘Real’ ‘Perceived’
Salmonella
Vibrio packaging contaminants
processing contaminants
GMOs
environmentanimal welfare
novel processing
vs
= Business Risk
avian flu
Government Perspective
•Primary role of national governments is to protect the safety and health of its consumers
•Secondary role to facilitate trade
Public HealthFood safetyNutrition (In relation to chronic illness)
TradeSecurity & Sustainability
Reforms to Managing Food Safety
Command & ControlPrescriptivePoint Testing
Constraint to Innovation
Risk basedFlexible
Through ChainSupports Innovation
More Complex
Equivalence: Do two systems of food safety risk management (e.g. inspection, HACCP, processing) provide the same degree of public health protection?
New Approaches to Risk Management
ALARie ‘As low as Reasonable’
BUT:-Technological capabilities vary-Idea of ‘reasonable’ varies
Public Health Based Goals-eg yearly incidence of Listeriosis
below 4 cases/million of pop.BUT:-in terms of population-not related to specific foods
The Issue Behind the Issue:
FSO
FOODBORNE ILLNESS/DEATH
Managing the ‘Food Safety Cliff’
HAZARDPROCESS VARIABILITY
Food Safety Objectives
• FSO = food safety objective• Ho = initial level of the hazard• ΣI = total increase in hazard,through
growth or contamination• ΣR = total death (reduction of hazard;
negative number)
Ho + ΣI + ΣR FSO
HACCPGMPGAP GHP Code of practice
ALOP
Risk analysis Public health burden
Food Safety
Objective
Performance Objectives
??
(Leon Gorris, 2004)
Overview of setting public health targets and performance metrics
Acceptable Level of Protection (ALOP); Food Safety Objective (FSO); Performance Objective (PO); Performance Criteria (PC)
Fazil, 2013
Production & Primary Handling Processing & Packaging Distribution & Shelf-life
Minimizing initial levels Reducing
levels
Minimizing an increase in levels
Minimum Standards
Water managementChoice of fertilizerSanitation of equipmentRapid coolingHygiene of personnelMonitoring
Processing & Washing stepsEnvironmental surveillanceMonitoring
Temperature managementChoice of storage atmosphereShelf-lifeMonitoring
Risk-based use of preventative controls in the production chain of fresh produce
Good Agricultural Practice (GAPs)Good Manufacturing Practice (GMPs)Hazard Analysis Critical Control (HACCP)Performance StandardsGuidelines/Regulations
Testimony before the US House of Representatives
"Food and Drug Administration Globalization Act of 2009”, March 11, 2009 10
Hierarchy of Risk Management Options
Food SafetyObjective
PerformanceObjective
PerformanceCriteria
Process/ProductCriteria
Target level at consumption
Target levelat specific step
Required outcomeAt specific step
Specific process orProduct conditions
‘IncreasingFlexibilityBut also IncreasingComplexity’
Control Options for E.coli 0157:H7 in Fermented
Meat Products (Nickelson, 1996)
•Apply default heat treatment eg
62.8 C for 4 mins - CCP
•Apply validated process to give a
5D kill step - CCP
•Combine raw material testing to control
Initial level < 1/g plus a 2D kill step
-Monitoring plus CCP
•Apply hold and release test program on
finish product eg 30x25g samples
-Monitoring
•Apply alternative technology that gives
equivalent 5D kill step. -CCP
Ho = +3
Reducing the Level of the Hazard
0
10
20
30
40
50
60
70
80
90
1/10Kg 1/Kg 1/100g 1/10g 1/g 10/g 100/g 103/g 104/g 105/g
FSO
Frequency and/or Concentration of Hazard
To reduce initial level of ‘+2’ to meet FSO of ‘-2’ need R of 5
Ho = 0
Controlling Initial Level and a Reduction Step
0
10
20
30
40
50
60
70
80
90
1/10Kg 1/Kg 1/100g 1/10g 1/g 10/g 100/g 103/g 104/g 105/g
FSO
Frequency and/or Concentration of Hazard
If sampling can ensure that the initial number is always < ‘0’ then the FSO can be
met with a smaller reduction R = 2
Impact of New Risk Management
• Increased flexibility….innovation
• Science based & increased transparency
• Will impact • Shared responsibility across chain
• Stringency of HACCP
• Micro Criteria more science based
• Equivalency of new processes
1995 2014
No. Papers with Food Safety Objective in title
NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS
REQUISITE SCIENTIFIC PARAMETERS FOR ESTABLISHING THE EQUIVALENCE OF ALTERNATIVE METHODS OF PASTEURIZATION
ADOPTED AUGUST 27, 2004
WASHINGTON, DC
Presentation title | Presenter name19 |
‘Any process, treatment, or combination thereof, that is applied to food to reduce the most resistant microorganism(s) of public health significance to a level that is not likely to present a public health risk under normal conditions of distribution and storage ‘
‘NACMCF recommends that regulatory agencies establish a Food Safety Objective (FSO) and/or a performance standard for food/pathogen combinations that can be used as the basis for judging equivalency when a proposed process is evaluated as an alternative to traditional pasteurization. ‘
‘Food companies and regulators are
beginning to understand the potential
benefits that technologies such as
ozone, high pressure, pulsed electric
field, aseptic packaging, irradiation and
ultrasound offer- fresher tasting foods
that retain nutritional value and are
safe.’
Editor FoodSafety Magazine, November, 2003
‘Food Safety technologies’
Convergence of major consumer trends
Presentation title | Presenter name
21
Convenience Indulgence Health
Ethical
Convenience
Indulgence
Health
Ethical
Source: Business Insights
Health will continue to be a dominant trend
Food Safety is a Given
High Pressure ProcessingEquipment and developments
Commercial
• Vertical batch vessels to 600 MPa to 215 L
• Horizontal batch vessels to 600 MPa to 420 L
• Semicontinuous enclosed vessels
Under development
• Larger vessels
• Higher pressures (up to 800 MPa)
• Arrays of small, very high pressure vessels at high speed
• Combination of pressure and temperature.
• 700 MPa to 150L
• Vessel temperatures to 95ºC (process temperature >121ºC)
Vessel specifications:
T: up to 50ºC
Typical treatment times: 1-5
min (under pressure, product
specific)
8
24
38
82
1 23
57 7 7 7
911
19
28
37
49
64
79
93
111
124
135
152
Oceania
Asia
Europa
Amer ica
Evolution of HPP industrial machines installed May 2010
Source: NC HyperbaricSource: NC Hyperbaric
24
High Pressure Technology Going Main Stream
Juices and
beverages
13%
Vegetable
products
34%
Meat products
30%
Seafood and
fish
14%
Other products
9%
Source: Andrew Gibb, Coldpress
CSIRO - High Pressure Processing (HPP) - Preshafood
2001 2013
CSIRO HPP technology demonstration
Installation of larger 300L HPP plant to increase capacity.
Opening of $1.4M processing facility with 55L HPP plant
Export to Singapore, Hong Kong and Thailand
First commercial fruit juice contract production at CSIRO pilot plant
2003 2007 2009 2011
Won first prize for Beverage Innovation Awards in Best New Juice or Juice Drink and Best New Beverage Concept categories
Won Panasonic Australia Medium Business Award
Juice, avocado & wet-salad R&D industry projects, demonstration & validation trials by CSIRO.
Export expansion into Europe, USA and Japan
New fruit coulisrange available in Australia
2008 2010
Concept stone fruit, purees for yoghurt and other dairy product trial at CSIRO.
2005
CSIRO, Animal Food and Health Sciences
Current PreshaFruit Juices in Australia
1 L Bottle (triangular) 350 mL bottles (triangular)
New fruit and veg juice product rangeJoint Venture with Reboot Your Life
• vegetable fruit juice mixtures• spinach, carrot, lettuce, beetroot, celery, etc www.jointhereboot.com
Pressure Fresh Australia
Moira Mac’s (Australia)• Hiperbaric 55 para procesado de RTE
Ready to eat
Conventional
Low salt preservative free
CSIRO. Food and Nutritional Sciences – A new Approach to Food and Health
High Pressure processing and the
Megatrends
Product Examples: Seafood
Key Drivers Outputs & Outcomes
Research Challenges
Shucking, Labor intensive
Plus OH&S issues
Export Opportunities
Food Safety Concern
Raw Oysters
HPP in Shell-Shucking
Increased yields
Extended Shelf-life
Enhanced Safety
‘Cold Pasteurization’
Validation of Viral and Bacterial kill step
Optimization of process
Packaging and distribution
Shelf-life & Sensory Studies
www.theperfectoyster.com
Hepatitis A Inactivation
400 MPa
-1.0
0.0
1.0
2.0
3.0
4.0
0 60 120 180 240 300 360 420 480 540 600
Time (s)
Tit
re r
ed
ucti
on
(L
og
TC
ID50/m
l)
ABC
Grove, et al., 2005
HPP Shucked Lobster
Sustainable Shelf-Life Extension (SUSSLE)
CSIRO. Insert presentation title, do not remove CSIRO from start of footer
Source:http://randd.defra.gov.uk/Document.aspx
?Document=FT1568_10136_ABS.pdf
£750k three year research project
Challenges guideline shelf life limits and specified
thermal processes
Aims:
Enhance quality of extended shelf life chilled foods,
assuring safety
Reduce waste
Reduce energy inputs
http://www.foodmanufacture.co.uk
HPT for ESL chilled low acid foods
-5.0
-4.5
-4.0
-3.5
-3.0
-2.5
-2.0
-1.5
-1.0
-0.5
0.0
0 1 2 3 4 5 6 7 8 9 10
Log 1
0re
du
ctio
n (
cfu
/mL)
F90°C (min)
Heat only
57.5°C 550 MPa
65°C 500 MPa
65°C 600 MPa
72.5°C 450 MPa
72.5°C 550 MPa
72.5°C 650 MPa
80°C 500 MPa
80°C 600 MPa
87.5°C 550 MPa
Significantly less heat is required to
inactivate an equivalent number of spores of
non-proteolytic Clostridium botulinum
HPP and heat could be used to extend
the shelf-life of chilled low acid foods
e.g. beyond 10 day guidelines
OR
Legan, Chapman, Bull, WO2008083216-A1
Microbial spore inactivation by HPT | Michelle Bull35 |
Non-proteolytic C. botulinum Nanaimo in broth model
‘Next generation’ RTE chilled meals
Microbial spore inactivation by HPT | Michelle Bull36 |
30 days, 8°C
Value Added food ProductsFor Asian Market
National Center For Food Safety and Technology
Commercialization of Novel and Nonthemal
Food Processing Technologies
2009, Martin Cole & Larry Keener
Award Nomination Summary
• A seven-year multimillion dollar collaborative effort between scientists and engineers from government, academia and industry
• FDA acceptance for the commercial use of pressure-assisted thermal sterilization (PATS) processes.
• First ever FDA filing for sterilization involving high pressure technology
• Represents a step change in preservation technology
• Allows products with equivalent or better quality to frozen foods to be distributed without the need for refrigeration.
0102030405060708090
100110120130
0 10 20 30 40 50 60 70 80 90 100 110 120 130
time
tem
p
Novel Sterilization Technology
Typical Retort Process
Pressure Assisted Thermal Sterilization (PATS)
(Alfredo Rodriguez, NCFST)
Panel Average, Standard Deviation
Viewing Result Summary Statistics: T09+18A
1 2 3 4 5 6 7 8 9
APPEARANCE Quality
ODOR Quality
FLAVOR Quality
TEXTURE Quality
OVERALL Quality
MRE mashed potato, time=0
HPP mashed potato, time=0
Natick Army Labs Sensory Work
The Proof of The Pudding…..
MATS Technology Development
• Research on Ready Meals for US Defence : 1997 -
• US Research consortium: 2001 - 2013
• Washington State University + Companies
• First commercial trials: 2012 -
• 8 meals per minute pilot R&D
• Commercialisation rollout: 2014 -
• 150 meals per minute full production
• On-going technology improvements 2014-2024
• International applications and regional development centres
• Rapid Microwave UHT and microwave pastuerisation
Microwave Assisted Thermal Sterilisation (MATS)
• A new enabling technology for making high quality processed foods
• Rapid heat treatment preserves food quality
• Can replace canned and frozen food
http://www.army.mil/article/87943/MATS_B_microwave_installed_at_AmeriQual_assists_CFD_at_Natick/
Retort v Microwave sterilised
MATS and PATS in Australia
• Goal • Industry ability to make ready meals with quality edge (before competitors)
• Targeted benefits• Increased value capture and returns
• Competitive exports
– Avoiding higher costs of cool/cold chain
– Flexible multi-product technology
– Regional enterprises making quality meals for higher end food markets
46
New ‘Fresherization’ process delivers fresh vegetables and eliminates food wasteAfter a decade of collaboration a global consortium of food scientists have finally cracked the age old problem of how to deliver fresh foods to the world without the need for freezing or chilling and with zero waste. The new process sterilizes food in an instant at no more than boiling water temperatures and preserves all the natural freshness and goodness of the food. Once processed in the pack, foods remain stable for years thereby eliminating waste and allowing them to be stored at room temperature until needed and distributed globally.
Chefs and culinary experts are especially excited by the quality and year round flexibility of the products and consumers just love the taste and convenience. World health officials have also praised the development as a way to meet global food security and nutritional needs in a more sustainable way.
An NPD Challenge?
Food preservation: finding the balance
Cool Plasma UltrasoundHigh Pressure Pulsed electric field
Assessing the feasibility of processing technologies to deliver quality benefits & safe, shelf-life extension to foods
47 | IFT 2015: High pressure thermal processing for shelf- & chill-stable, low-acid foods | Sandra Olivier
Value-add; safety / stability assured
C o n v e n t i o n a l I n n o v a t i v e
Need to control
/eliminate microbes
(Sandra Oliver, IFT 2015)
Re
se
ar
ch
Fo
cu
s A
re
as
Process EngineeringMake it work on a commercial scale
Commercial ImpactDemonstrate that the process adds value
Food Safety Assured!Gain regulatory approval & establish new guidelines Establish minimum processing conditions to meet FSO
Seek regulatory approval
Establish new processing guidelines/standards
Better quality than thermal processing
HPT synergistic inactivation of spores
Demonstrated reduction in thermal load
Robust equipment & economical processing
Process must be scalable
Suitable packaging material
48 | IFT 2015: High pressure thermal processing for shelf- & chill-stable, low-acid foods | Sandra Olivier
The path to commercialisation
(Sandra Oliver, IFT 2015)
Presentation title | Presenter name49 |
So Why Is This Important to Australia?
Over 2 billion emerging middle class to our north
Australia: the delicatessen of Asia
Our innovation track record is not good ....
10, 81 13, 66 11, 12Innovation Inputs, Innovation Output Efficiency
Australia NetherlandsNew Zealand
National Food and Nutrition Strategy
Presentation title | Presenter name | Page 53
R&D Priorities
•Future markets and competitiveness•Food, nutrition and health•Food safety – integrity & traceability•Resource efficiency – sustainability•Technology translation & adoption•Skills and training
Strategy 2020
Data Australia
National Facilities and Collections
Global
CSIRO Services
Agriculture Energy ManufacturingMineralResources
Land and Water
Oceans and Atmosphere
Health and Biosecurity
Food and Nutrition
CSIRO’s Business Units and focus areas
Enterprise Infrastructure
One-CSIRO support services
55 | Strategy 2020 | Presenter name
Customer First – a decisive shift from science creation as an objective, to value creation for customers from science and technology as our mission
Collaboration Hub – sourcing more capability from our partners, and integrating more students
Global outlook, national benefit –developing offshore businesses in key R&D markets
Breakthrough innovation - develop our entrepreneurial skills, foster new collaborations and provide new funding models and pathways for high potential, high tech ventures
What continues, and what is different?
What stays the same;
• Objective to deliver positive economic, environmental and social impact
• Mission directed R&D delivering projects with customers in industry, government and community
• Standards of science excellence and trusted advice
• Commitments to;
• Health, safety and environment
• inclusion, trust and respect
• Deliver on commitments
56 | Strategy 2020 | Presenter name
Media ‘Scientist”
Various sources, Google Images
Image of Raw Milk
Various sources, Google Images
Image of Irradiated Foods
Variuos sources, Google Images
Image of GM Foods
Various sources, Google Images
Genetically Modified Foods
http://www.gatesfoundation.org/agriculturaldevelopment/PublishingImages/bio-cassava-plus-hero.jpgVarious sources, Google Images
Wrap Up and Future Prospects
• Global Food Safety Challenges
• Paradigm shift in approach to outcome/risk based
• FSO’s allow for innovation and provide basis for equivalency
• New Food safety Technologies & Innovation
• Opportunities for Australia
• But lets bring the consumer with us
Food and Nutrition Flagship Prof Martin ColeDirector | Food and Nutrition Flagship
t +61 2 9490 8465E [email protected] www.csiro.au
FOOD AND NUTRITION FLAGSHIP
Thank you
AcknowledgementsSteve McCutcheon, FSANZ Brian Keating, CSIROKari Gobius and team, CSIROChris DownsICMSF members