2021
- ILSI Korea (일시코리아;한국국제생명과학회)
Pre-reporting for functional claims on foods
Advances in Nutrition 2021;00:1–19, Commissioned by the Nutrition, Immunity and Inflammation Task Force.
International Journal of Food Microbiology, 2021
109351, ISSN 0168-1605, Commissioned by the Microbiological Food Safety Task Force.
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NUTRITION SECURITY AND SOCIAL ASPECTS
Food allergy (FA) affects the quality of life of millions of people worldwide and presents a significant psychological and financial burden for both national and international public health. In the past few decades, the prevalence of allergic disease has been on the rise worldwide. Identified risk factors for FA include family history, mode of delivery, variations in infant feeding practices, prior diagnosis of other atopic diseases such as eczema, and social economic status. Identifying reliable biomarkers that predict the risk of developing FA in early life would be valuable in both preventing morbidity and mortality and by making current interventions available at the earliest opportunity. There is also the potential to identify new therapeutic targets. This narrative review provides details on the genetic, epigenetic, dietary, and microbiome influences upon the development of FA and synthesizes the currently available data indicating potential biomarkers. Whereas there is a large body of research evidence available within each field of potential risk factors, there is a very limited number of studies that span multiple methodological fields, for example, including immunology, microbiome, genetic/epigenetic factors, and dietary assessment. We recommend that further collaborative research with detailed cohort phenotyping is required to identify biomarkers, and whether these vary between at-risk populations and the wider population. The
low incidence of oral food challenge-confirmed FA in the general population, and the complexities of designing nutritional intervention studies will provide challenges for researchers to address in generating high-quality, reliable, and reproducible research findings
Keywords
Expand
IgE-mediated food allergy, biomarkers, pathways, risk factors, microbiota, nutrition, infant diet
Read the full-text article here.
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FOOD RELATED CONTAMINANTS
Prevalence of pathogens of concerns for Low Moisture Foods (LMF) is considered through investigation of the reported foodborne outbreaks.
A Processing Environment Monitory programme (PEM) needs to be in place in order to identify points which need to be routinely sampled, search for harbourage niches, and detect and destroy pathogens of concern. These programmes need to be specifically designed considering the specific pathogens and production set up.
However, a monitoring programme on its own is not sufficient and needs to be accompanied by corrective and preventive action plans to ensure efficient application of the Good Hygiene Practices.
A tool for both food producers and regulators
This guidance document is intended to help set up targeted processing environment monitoring programs depending on their purpose, and therefore provide the essential elements needed to improve food safety.
Several food pathogens are of significant concern when planning monitoring programmes for LMF, and are discussed in this document:
- Salmonella,
- Cronobacter spp. (posing risk to infants),
- pathogenic E. coli,
- B cereus
- Listeria monocytogenes.
Overview of recalls, withdrawals and safety alerts with microbial pathogens in the EU and US in 2012-2017. EU data were extracted from RASFF (2020) and US data were extracted from FDA (2020).
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.
Low moisture foods are foods that:
- are naturally very low in moisture,
- have had water removed from them,
- have a higher moisture content, but that contain agents that prevent the moisture from being available to microorganisms to allow their growth.
In this work, the "production environment" includes production equipment, production surfaces, floors/walls/ceilings, and the air within the production area.
Link to download the full-text
Scientific abstract
Expand
Processing environment monitoring is gaining increasing importance in the context of food safety management plans/HACCP programs, since past outbreaks have shown the relevance of the environment as contamination pathway, therefore requiring to ensure the safety of products. However, there are still many open questions and a lack of clarity on how to set up a meaningful program, which would provide early warnings of potential product contamination. Therefore, the current paper aims to summarize and evaluate existing scientific information on outbreaks, relevant pathogens in low moisture foods, and knowledge on indicators, including their contribution to a "clean" environment capable of limiting the spread of pathogens in dry production environments. This paper also outlines the essential elements of a processing environment monitoring program thereby supporting the design and implementation of better programs focusing on the relevant microorganisms. This guidance document is intended to help industry and regulators focus and set up targeted processing environment monitoring programs depending on their purpose, and therefore provide the essential elements needed to improve food safety.
Keywords
Expand
critical control points, pathogen, preventive control, recontamination, Bacillus cereus, Listeria monocytogenes, Salmonella spp., Cronobacter spp., Enterobacteriaceae, dry foods, food safety, processing, environment Monitoring
Low Moisture Foods are defined as having a water activity of
1
or below.
In the EU and USA there were
498
combined alerts for microbial pathogens and LMF.
Between 2010 and 2017, EFSA reported
10
salmonellosis outbreaks from LMF alone.
Genetic characterization of isolates provides interesting insights for understanding the difference between resident and sporadic strains in a processing environment.
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