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EU Regulation: Reduction target of less than 1% prevalence for Salmonella in samples

...proven to be an effective food safety policy.

-Salmonellosis cases decreased by 4.7 % compared with 201

-Decreasing trend in salmonellosis cases the in EU from 2008-2012.

Meat Safety in the EU:

A Holistic Approach

But there are still problems...

“Prevention is better than cure”

- Healthy animals = safer meat

- Focus on precautionary measures, disease surveillance, and research

- Goal: reduce animal disease and thus minimize the impact of outbreaks.

• Consumer preference and

demand to know food comes

from has greatly impacted

the EU's food system

Policies seek to:

- support farming

- support rural economies

- reduce environmental impact.

Salmonella

"The EU integrated approach to food safety aims to assure a high level of food safety, animal health, animal welfare and plant health within the European Union through coherent farm-to-table measures and adequate monitoring, while ensuring the effective functioning of the internal market." -The European Commission

European Union

-Highest proportions of Salmonella-positive samples were reported in fresh broiler meat at level of 5.5 %.

-Minced meat and meat intended to be eaten cooked had the highest levels of non-compliance with the EU's salmonella criteria.

Topics

How effective are the EU's regulations ?

Most frequently reported foodborne disease in the EU

Campylobacter

23.6% of samples of fresh

broiler meat tested positive

for Campylobacter

  • US-Japan Seafood <no shellfish> Regulations
  • Beef and Poultry
  • Genetically-Modified Organisms

Cross-Cultural

Meat Regulations

Deliberate Release Directive

  • based on a process rather than product-oriented approach

" 'Fancy term' for a simple idea: better safe than sorry"

  • based on the precautionary principle

- The Economist

Japan and Seafood <Excluding shellfish>

Israel:

Religious Influences

  • US and HACCP methods
  • Japanese cultural practices and current regulations

"Food is a central activity of mankind and one of the single most significant trademarks of a culture."

~ Mark Kurlansky

Because of the demand for kosher products, Israel imports very little meat

Israel mainly produces kosher poultry

"The product of genetic modification and selection constitutes the primary basis for decisions and not the process by which the product was obtained."

US-HAACP Guidelines on Seafood

-animals killed individually

-inspected for signs of disease

Japan and its Seafood Regulations

~ National Research Council

Food Labeling

Time-Temperature Control

<FOR FISH PROCESSORS>

Shift towards HACCP-like System

Cultural History and Practices:

Kosher

  • For CONSUMER/ END USER awareness
  • Time-temperature indicator (TTI) where freezing is the only control taken to prevent C. Botulinum formation

  • Food label must declare name of food source to prevent food allergens

  • Not much information on labeling raw fish consumption unless it is shellfish
  • HACCP provides control strategies at different stages

*At receipt, during cooling, after cooking, during unrefrigerated processing, during refrigerated processing and storage*

  • Control histamine formation

  • Raw seafood consumption: Post-WWII
  • ikejime:

  • kasshu hoju: Cutting is the most important

"the fish is taken out of the sea, a special hooked tool is used to crush its hindbrain. The heart keeps beating and pumping blood. The idea is to get the fish to pump out its own blood by cutting arteries in the gills and tail. You have to remove the blood because otherwise the fish will retain an unpleasant fishy smell. And you have to restrain the fish because otherwise it will flap about, making the flesh less tasty"

-Koyama Hirohisa

  • 1996-1998: Outbreak of Vibrio parahaemolyticus

"1710 incidents, 24,373 cases"

  • 2003: BSE/Mad Cow Disease Outbreak

2003: Japan adopted the Food Safety Basic Law: Science-based/ Think HACCP

Restore consumer confidence

Cultural Differences:

Europe & the U.S.

*Note: HACCP mandatory for manufacturers only

Chilling Example

Proportion of outbreaks due to meat in Israel is low

- Strict rules about separation of meat and dairy from parve foods

Parve: neither meat nor dairy (e.g. produce)

Further Regulations in the EU

"Fish exposed to air and water

temperatures of 83°F (28.3°C) or less

should be placed in ice, or in refrigerated

seawater, ice slurry, or brine of 40°F

(4.4°C) or less, as soon as possible

during harvest, but not more than 9

hours from the time of death"

Differences in Food Labeling

Coordinated Framework for the

Regulation of Biotechnology

"the expiration date, the name of manufacturer,the names of food additives, and the method of storing...

"food treated with ionizing radiation...These products are mineral

water...frozen food requires heating before..."

1.Labeling based on food safety: Food Sanitation Law from the viewpoint of food safety <Ministry of Health, Labour, Welfare>

2.Labeling based on food quality: Japanese Agricultural Standards (JAS) <Ministry of Agriculture, Forestry and Fisheries>

  • Seal of quality in production and distribution process
  • Promote consumer safety by controlling false and poor quality labels
  • established the Biotechnology Science Coordinating Committee
  • specified the EPA, USDA, and FDA as the three primary regulatory agencies for biotechnology

Meat Safety in Australia:

Geographical and Historical Factors

Geography

Product Labeling

International pressure from countries receiving exported meat

AUS-MEAT Language

- carcass measurements, maturity, sex, fat depth, and weight class

-1800s, shipments of beef to UK rejected due to "blemishes"

-led to Australia's adoption of EU's inspection procedures

-Vast outback lands

-World's largest exporter of red meat and livestock

-Increased pressure for mass production and CAFOs

Restricted Terminology

(terms that are not allowed on meat labels)

-*A* Beef,“A Grade," "Export Quality,"“Prime”

-However,“Grain Finished”and "Lot Fed" are also restricted terms

Cross-Cultural Food Regulations

Winny Kwong, Katherine Amidon, Beth Potter

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