Search

Over the last few years pesticide residues have been repeatedly detected during official food controls that would not be expected from authorized pesticide uses. These residues do not always pose a health risk for consumers. However, the legal and economic consequences of such findings are often far-reaching, especially if the admissible maximum residue limits have been fixed at the LOQ level only. For some example cases, we discuss the real entry pathways into the food chain and under which circumstances residues of such unintentionally added substances could be better regulated under the contaminant legal framework rather than the pesticide legal framework.

Despite improved allergen-labeling and careful avoidance strategies, hidden allergens in food are a substantial risk for unintended reactions in food allergy sufferers. Unpublished data from a survey of the German Allergy and Asthma Association (Deutscher Allergie- und Asthmabund, DAAB) show that 85% of 738 questioned food allergic patients have experienced at least one allergic reaction from each prepacked products as well as food sold loose. Almost half of the participants said to have not received information of a food allergen as an ingredient or possible trace on the label. Different possibilities are discussed under which food allergens can be hidden in processed products, like incomprehensible labeling, labeling gaps, unexpected occurrence of allergens as well as cross contaminations or allergens in loose products. To each of the seven highlighted sources of hidden allergens in food, practical examples are given as well as proposals for the improvement of the situation from consumer view. The aim is to indicate possibilities and measures for politics and industry by which allergic consumers and their social circle are able to make an informed choice concerning the safe consumption of a certain product and to protect themselves from unintentional reactions.

Prevention and control of food-borne zoonoses is given high priority in Germany and in the European Union. To implement targeted control measures, detailed data are necessary on human zoonoses and on the prevalence of zoonotic agents along the food chain. EU-wide legislations have been stipulated that allow collection and collation of relevant data across member states. The necessary structures have been established and are being constantly refined. In addition, surveillance systems and early warning systems have been improved or set up, respectively, to timely investigate and control food-borne outbreaks and to transnationally communicate food safety risks. For prevention and control to be effective, well-defined responsibilities and close collaboration of public health, veterinary public health and food safety authorities are needed. This report reviews the pertinent legislation, the established structures, and the collaboration of competent authorities in Germany and particularly in Europe. In the future, data quality and collaboration on national and EU levels will likely be further improved. Targeted control measures, particularly at primary production, are expected to lead to a sustainable reduction of the incidence of food-borne zoonoses.

Reference laboratories are of central importance for consumer protection. Field expertise and high scientific competence are basic requirements for the nomination of a national reference laboratory. To ensure a common approach in the analysis of zoonotic hazards, standards have been developed by the reference laboratories together with national official laboratories on the basis of Art. 33 of Directive (EG) No. 882/2004. Reference laboratories function as arbitrative boards in the case of ambivalent or debatable results. New methods for detection of zoonotic agents are developed and validated to provide tools for analysis, e. g., in legal cases, if results from different parties are disputed. Besides these tasks, national reference laboratories offer capacity building and advanced training courses and control the performance of ring trials to ensure consistency in the quality of analyses in official laboratories. All reference laboratories work according to the ISO standard 17025 which defines the grounds for strict laboratory quality rules and in cooperation with the respective Community Reference Laboratories (CRL). From the group of veterinary reference laboratories for food-borne zoonoses, the national reference laboratories are responsible for Listeria monocytogenes, for Campylobacter, for the surveillance and control of viral and bacterial contamination of bivalve molluscs, for E. coli, for the performance of analysis and tests on zoonoses (Salmonella), and from the group of parasitological zoonotic agents, the national reference laboratory for Trichinella.

Under inadequate hygienic conditions, opportunistic bacteria may multiply in powdered infant formula (PIF) and cause severe, often fatal neonatal infections. Enterobacter sakazakii has obtained Public Health relevance causing neonatal meningitis (often fatal), bacteremia and necrotizing enterocolitis. At highest risk are neonates up to two months of age. The new genus designation Cronobacter spp. nov. has been proposed to replace Enterobacter sakazakii. Enterobacter sakazakii is relatively resistant to osmotic and dry stress and may survive in PIF more than 2 years. (Inter)national organisations (EFSA, FAO, WHO, ESPGHAN, DGKJ, OGKJ, ISO) published their opinions recently. Manufacturers can minimize the risk of contamination of PIF by continuously improving technologies and by microbiological surveillance. Institutional and private consumers may reduce the risk of infection by using appropriate hygienic procedures.

The epidemiology of infectious foodborne diseases has changed. Outbreaks more frequently occur geographically dispersed or protractedly over longer periods of time, and they often appear as a scatter of seemingly sporadic cases. This hampers and delays the identification of their epidemiological link. The surveillance of infectious foodborne diseases has to be refined accordingly to be able to detect these diffuse outbreaks. The German Protection against Infection Act, enacted in 2001, offers the potential of increased sensitivity due to timely electronic reporting of individual cases and detailed data accompanying each report. In addition to a timely and comprehensive reporting system, subtyping of pathogens has become an invaluable tool in identifying epidemiologically linked cases, i.e. outbreaks. Still, the sensitivity of foodborne disease surveillance still hinges on the willingness of physicians to order stool testing for enteric pathogens (and to report suspected outbreaks to local health departments). Without the active participation of physicians, the chance of detecting outbreaks and successfully investigating them is markedly reduced. Consequently, the general preventive strategy would be jeopardised, namely to understand the (often new) mechanisms by which contamination and disease transmission occur well enough to interrupt them.

Food supplements are foodstuffs. Food which is not safe shall not be placed on the market. Adherence to the laws which aim for the safety of food ensures that food supplements are safe. Unfortunately, there are still gaps in the legislation for food supplements. However, even intrinsically safe foods can bear a risk for the consumer if not used appropriately, for example if food supplements are consumed instead of healthy diets or if food supplements are used as substitutes for indicated drugs.

In the European Community and in Germany drug residues are scarcely found in food of animal origin. Therefore, a high degree of safety is ensured for consumers. Problems may result from imported foods, because limitations of drug use in livestock of the European Community do not exist everywhere. Because antibacterial drugs are administered frequently, the problem of transferred multiple-drug resistance of bacteria has to be especially considered.

Chemical food contaminants are substances which are neither present naturally in the usual raw material used for food production nor are added during the regular production process. Examples are environmental pollutants or contaminants derived from agricultural production of crops or livestock or from inadequate manufacturing of the food product itself. More difficult is the classification of those compounds formed during regular manufacturing such as products of thermal processes including flavoring substances. In these cases, it is common practice to call those compounds contaminants which are known for their adverse effects such as acrylamide, whereas constituents which add to the food-specific flavor such as Maillard products formed during roasting, baking etc. are not termed contaminants. From a toxicological viewpoint this distinction is not always clear-cut. Important groups of chemical contaminants are metals such as mercury or lead, persistent organic pollutants such as polychlorinated biphenyls and related pollutants, which are regularly found in certain types of food originating from background levels of these compounds in our environment. Furthermore, natural toxins form microorganisms or plants, and compounds formed during thermal treatment of food are of major interest. In general, a scientific risk assessment has to be carried out for any known contaminant. This comprises an exposure analysis and a toxicological and epidemiological assessment. On these grounds, regulatory and/or technological measures can often improve the situation. Major conditions for a scientific risk assessment and a successful implementation of regulations are highly developed food quality control, food toxicology and nutritional epidemiology.

The Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) advises authorities and the government on food safety. The risk assessment of foodstuffs, including novel and functional foods, covers the evaluation of food ingredients and additives as well as the evaluation of novel processing methods. In carrying out this task the Commission expresses its opinion primarily on those aspects which are concerned with the safety assessment. In addition, questions relating to the technological need and to nutritional or physiological benefits are also considered. The topics considered may originate from enquiries of the Ministry for Consumer Protection, Nutrition and Agriculture (BMVEL). Other topics may be selected by the Commission on its own initiative, if they are considered to be of particular importance for consumer protection. Within the context of this activity the SKLM also organises symposia and expert discussions, their outcome subsequently being published as resolutions, conclusions or opinions.

Placing genetically modified (GM) plants and derived products on the European Union's (EU) market has been regulated by a Community Directive since 1990. This directive was complemented by a regulation specific for genetically modified and other novel foods in 1997. Specific labelling requirements have been applicable for GM foods since 1998. The law requires a pre-market safety assessment for which criteria have been elaborated and continuously adapted in accordance with the state of the art by national and international bodies and organisations. Consequently, only genetically modified products that have been demonstrated to be as safe as their conventional counterparts can be commercialized. However, the poor acceptance of genetically modified foods has led to a de facto moratorium since 1998. It is based on the lack of a qualified majority of EU member states necessary for authorization to place genetically modified plants and derived foods on the market. New Community Regulations are intended to end this moratorium by providing a harmonized and transparent safety assessment, a centralised authorization procedure, extended labelling provisions and a traceability system for genetically modified organisms (GMO) and derived food and feed.

In 2002, the European Commission and the European Parliament established the European Food Safety Authority (EFSA). The provisional seat of the new Authority is Brussels and the final seat of the authority will be Parma, Italy. EFSA's main task is to carry out risk assessment and to provide independent scientific advice on all matters linked to food and feed safety. This includes animal health and welfare and plant health-as well as nutrition. Therefore, EFSA's risk assessments provide risk managers with a sound scientific basis for regulatory measures in order to ensure a high level of consumer protection. EFSA is confessed to openness and transparence. The authority keeps good links to all European institutions, particularly to the European Commission and the European Parliament, to national authorities, which have similar tasks to EFSA, and to stakeholders such as consumer and food industry organisations.

The volume of official hygiene regulations for food processing establishments has been growing continuously over the past 20 to 30 years. This led to a decrease in hygiene risk awareness in food processing establishments which was partly replaced by a strong reliance on legislative measures in food hygiene. After experiences in industrialized nations had shown that even numerous and detailed hygiene regulations could not prevent the increase of infections and intoxications of consumers by food products, new solutions had to be found. On the one hand, the implementation of intensified control measures by the producers themselves is required. Such a control much then be "controlled" by the state authorities. On the other hand, the so-called HACCP (Hazard Analysis and Critical Control Point) system has been introduced as a new quality assurance principle for the avoidance of health hazards. This concept was developed in the 1960s in the United States of America in order to produce safe foods for the space programme. For the production of a particular food according to the HACCP system informations on hazards and situations leading to their presence are collected and evaluated in order to decide which are significant for food safety and therefore should be addressed in the HACCP plan. According to this analysis the necessary preventive measures which lead to the prevention, elimination or reduction to an acceptable level of identified health hazards have to be defined. All steps of food processing have to be included in the HACCP system. Raw materials, storage of foods, types of distribution and the intended usage of the final product by the consumer have to be considered in this system. However, the introduction of the HACCP system into European hygiene regulations does not constitute an entirely new development. It can rather be regarded as a renaissance of traditional scientific concepts. This is demonstrated by the example of drinking milk processing as it was practised sixty years ago.

During the last two decades, there has been an increasing movement in Germany to protect the natural environment from dangerous substances. This has renewed a growing common interest in government food control. This contribution ask the question of how this food legislation as a part of the general food and health policy in Germany came into being, and which promoting as well as inhibiting determinants in this scope could be observed. These statements are based partly on results of a project of the German National Research Council (Deutsche Forschungsgemeinschaft) in which the author investigates the change of food habits under the impact of industrialization and urbanization since the last century in a larger historical perspective and in a quantitative and qualitative manner with the help of current sources.

The German legal feedstuff regulations with special reference to feed additives and undesirable substances, which are of special importance with respect to animal health and consumer protection, are described and commented. The relation to EC-regulations is shown.