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Complementary Foods and Milk-Based Formulas Provide Excess Protein but Suboptimal Key Micronutrients and Essential Fatty Acids in the Intakes of Infants and Toddlers from Urban Settings in Malaysia
Nutrients, 2021
Mineral oil risk assessment: Knowledge gaps and roadmap. Outcome of a multi-stakeholders workshop
2021
Trends in Food Science & Technology Volume 113, July 2021, Pages 151-166. Commissioned by the Process-Related Compounds & Natural Toxins Task Force and the Packaging Materials Task Force.
Physical Activity Measurement Methodologies: A Systematic Review in the Association of South East Asian Nations (ASEAN)
Sports, 2021
Guidance on validation of lethal control measures for foodborne pathogens in foods
2021
Comprehensive Reviews in Food Science and Food Safety 2021;20,3:2825-2881. Commissioned by the Microbiological Food Safety Task Force.
Food Safety 2020
2021
Livro. Força-tarefa Food Safety
- the lack of validated and standardized analytical methods for relevant food matrices, and
- gaps in assessing the risk for consumers' health.
The consensus is that the lack of standardized, validated analytical methods able to assure good inter-laboratory reproducibility is the main gap underlining most of the existing difficulties to understand MOH.
In order to conduct adequate substance identification and quantification for input into risk assessment, the need for confirmatory methods that provide a detailed characterization of the unresolved complex mixtures needs to be solved.
The limited number of surveys covering a wide range of foods and enough samples to detect major sources of contamination other than packaging in paperboard also hinders reliable exposure estimation.
Decision tree to identify auxilary methods. (Adapted from Bratinova & Hoekstra, 2019)
Industry sectors represented in the workshop
- Food & Drink
- Mineral Oil/Waxes
- Testing Laboratories
- Analytical Instruments
- Food Contact Materials
- Cosmetics
- Petroleum
In recent years there have been significant advancements in the understanding of mineral oil hydrocarbons (MOH) in foods and their potential risk to health. However, important gaps in knowledge remain, such as the lack of validated and standardized analytical methods for relevant food matrices and gaps in assessing the risk for consumers' health. Scope & approach
A workshop was organized by the European Branch of the International Life Science Institute to identify knowledge gaps in analytical methods, assessment of exposure, hazard characterisation, and risk assessment of MOH. This work captures the outcome of the workshop and builds upon it by combining the perspectives of the participants with an updated review of the literature to provide a roadmap for future management of the topic. Key findings and conclusions
Most participants to the workshop agreed that the key issue underlying many of the knowledge gaps in the field of MOH risk analysis and management is the lack of standardized, validated analytical methods able to assure good inter-laboratory reproducibility and to enable understanding of MOH occurrence in foods. It has been demonstrated that method EN 16995 used for MOH determination in vegetable oils and fats is not reliable below 10 mg/kg of food. There is also a need for confirmatory methods that provide a detailed characterization of the unresolved complex mixture observed from one-dimensional chromatographic methods. This is required to enable adequate substance identification and quantification for input into risk assessment. A major gap in the exposure estimation is the limited number of surveys covering a wide range of foods and enough samples to detect major sources of contamination other than packaging in paperboard. Data on concentration of MOH fractions in human body needed to determine internal exposure estimates is scarce. Data relating concentration in tissues with personal data, lifestyle, food intake and the use of cosmetics are needed to clarify the complex system of distribution of MOSH in the body and to possibly establish relationship between external and internal exposure. Additional toxicological studies to better characterize the hazards of relevant MOH are required for a better human health risk assessment. Keywords Expand
Mineral oil hydrocarbon, Risk assessment, Exposure assessment, Food contaminant, MOSH, MOAH
Number of participants in the workshop 61 from Academica, Public organisations, and Industry. EN 16995 used for MOH determination in vegetable oils and fats is not reliable below 10 mg/kg of food. Main indetified gaps in the knowledge of Mineral Oil Hydrocarbons 8To enable human risk assessment, the performance of toxicological studies on the relevant MOH mixtures and possibly their components is required.
This work was conducted in collaboration with the Packaging Materials Task Force.
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FOOD RELATED CONTAMINANTS
This guidance contains a set of approaches to evaluate available data on target pathogens to support the use of validation studies.
In order to ensure safety of food, a number of control measures need to be implemented by the industry. Validation studies are used to provide evidence that the implemented measures are actually capable of controlling the identified hazard.
Potential to limit the occurrence of discrepancies in the information.
By utilising this guidance, actors involved can identify product and process factors that are essential when designing a validation study. They can thus, select the criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation.
Designed for a wide range of food-production professionals.
The document helps food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies. It offers an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.
Decision tree to support the decision of when and which validation study approach is most applicable
There is a great interest in the food industry to perform validations in a manner that would be accepted by all parties involved, for example, authorities and customers.
To download this open-access article, please click here.
Scientific abstract ExpandFood manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst-case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third-party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.
Keywords Expandcritical control points, inactivation, pathogen, preventive control, process validation
Range of nonthermal processing techniques in this study: 10 + the critical parameters for their application and examples. Key factors to consider related to the product 8 They are used to determine process efficiency and whether the target pathogen is capable of growth in product. Food categories for which examples of common pathogens of concern are given 19 + the situations posing increased risk.Validation studies are necessary even when safe harbors are available to ensure correct implementation of control measures.
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