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Switzerland is a confederation consisting of 26 states, the so-called 'cantons'. In the field of food control, the Swiss federal state is in charge of issuing the regulations (Food law and associated texts), whereas enforcement is assigned to the cantons. The offices in charge of food control are the cantonal laboratories headed by a 'Cantonal chemist'. These offices pursue three main goals: to protect consumer health, to protect the consumer against frauds and to ensure food handling under good hygiene conditions. To that purpose, the Cantonal chemist heads both a laboratory and a staff of inspectors, who are responsible for the control of food products (including meat and drinking water), the control of hygiene and production at factories, stores, restaurants, etc. as well as the control of common goods and household items such as toys, clothing, make-up, dishes, cookware, jewelry and so on. All laboratories and inspection bodies are accredited according to ISO norms EN 17'020 and EN 17'025. The offices headed by the cantonal chemists analyze annually about 110'000 samples on sale or from factories, whereas the inspection bodies perform roughly 45'000 inspections (without primary producers and occasional importers).

Protein contact dermatitis is a disease primarily seen in food handlers. The usual presenting finding is hand dermatitis. It is triggered by an IgE-mediated food sensitization, so that after local exposure T cells are recruited and cause the dermatitis. The diagnosis is based on history, clinical features and demonstration of IgE-dependent sensitization, which can also cause contact urticaria and even contact anaphylaxis. We report a case of PCD in a butcher, who could continue his work due to adequate diagnosis and management.

In contrast to usual ingredients in processed packaged foodstuffs, there are no suitable and binding regulations for the labeling of unintentional allergen traces in these foods as yet. This situation is unsatisfactory in regard to the fact that even traces of undeclared "hidden" allergens can constitute a considerable health risk for food allergic consumers. Furthermore, the unintentional cross-contact (cross-contamination) of allergens is also an issue in regard to food manufacturer product liability and due diligence. Therefore, stakeholders consider imperative need for the scientific determination of maximum tolerable levels of allergen traces in order to establish thresholds for legally binding food labeling. In addition to conventional toxicological risk assessments, the risk assessment of allergen traces that would be necessary in this context nowadays also incorporates modern approaches such as benchmark procedures and probabilistic modeling and methods. The scientific debate concerning the establishment of safe threshold levels continues, and a consensus must still be reached.

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.

In Germany more than 2 million children under the age of six attend child care institutions. Among the duties, these institutions have to provide meals to the children. Several food-borne viruses pose a particular threat to infants. In accordance with the new European Law on Food Hygiene nurseries and child care facilities are business premises as they process and dispense food. Law requires guarding all stages of food acquisition, storage, preparation and dispersal against health hazards. Furthermore, facilities are legally required to provide risk control and to ensure that food issued by their kitchen does not pose a health hazard upon consumption. Overall, child care facilities are given by far a more comprehensive responsibility under the new European Law. This article introduces a hygiene manual for child care facilities in accordance with the EU Law on Hygiene, which was field tested in more than 70 child care facilities during the course of the extensive organisational process. The manual supplies easy-tohandle instructions and form sheets for documentation and hence assists in realising legal provisions.

Phytases are phosphatases that can break down the undigestible phytic acid (phytate). They are frequently used as an animal feed supplement - often in poultry and swine - to enhance the nutritive value of plant material by liberation of inorganic phosphate from phytate. Exposure to enzyme dusts has long been known to cause occupational allergies. The present paper reviews the results of the evaluation of literature data concerning occupational airway sensitization due to phytases. Cases of specific airway sensitization caused by phytases could be shown clearly by the presented studies. As symptoms, results of skin prick tests, detection of specific IgE-antibodies and results of specific challenge tests are consistent, an immunologic mechanism can be assumed.

This article provides an overview of possible causes, differential diagnosis, diagnostics and therapy of acute diarrhea.

Current scientific wisdom has it that the general supplementation with vitamins is unnecessary. For certain risk groups, such as infants, pregnant women and the aged,the prophylactic administration of vitamins may be useful. Otherwise,vitamin supplementation of the diet may have a positive impact on health at most in persons with a suboptimal vitamin supply via their usual nutrients. A supplementation should be preceded by a history-taking (e.g. via a dietary protocol). Over the long-term, pharmacological doses of vitamins can give rise to adverse side effects.

The aim of this study was to evaluate the impact of the slaughter process on the Campylobacter (C.) coli prevalence on pig carcasses and finally pork. To detect C. spp., faecal samples, organ samples and surfaces of slaughter pigs were sampled. Additionally, various abattoir surfaces (n=208) and 227 pork and minced meat samples were included in our study. Whereas a high C. spp. prevalence (64.0%) was detectable in the faeces of slaughter pigs (all isolates were identified as C. coli), low detection rates were observed on pig carcasses after the slaughter process before the chilling period (21.1%). The impact of chilling reduced the detection rate of C spp. on pig carcasses even further to 0.8%. Only C. jejuni strains were isolated after the chilling process. Chilling and the associated drying of the skin are responsible for that massive reduction of C. spp prevalence. Significantly more C. spp. were isolated from livers compared to the corresponding carcasses. Only 5 out of 208 swab samples from different surfaces of the abattoir were C. coli positive. Bacteriological investigation could not detect any C. spp. strains from pork and minced pork meat. The low detection rates at the end of the slaughter and processing line indicate that pork may only play a minor role in the transmission of C. coli infections to humans. By genotyping C. coli-isolates from selected animals we were able to demonstrate three possible ways of contamination of the slaughter carcass surface. Genetically highly related strains were detectable on carcass surfaces of consecutively slaughtered animals. Faecal isolates and isolates from the carcass surface showed occasional high similarities. C. coli-genotypes from tonsils and genotypes from the corresponding slaughter carcasses formed a close cluster.

The aim of a national study of a "Quantitative Risk Assessment of Campylobacter infections and broiler chicken" at the Federal Institute for Risk Assessment is to estimate the chicken meat associated risk of Campylobacteriosis in Germany by using probabilistic models. Furthermore, process parameters (modelling parameters) with the most vital impact on the risk of Campylobacteriosis due to chicken meat have to be elaborated to give recommendations for risk management options in the whole food chain. The outcome of Joint FAO/WHO Expert Consultations on Risk Assessment of Microbiological Hazards in Foods (JEMRA) with respect to Campylobacter spp. in broiler chickens are the baseline for the national approach. In addition, national studies from Canada, Denmark and The Netherlands have to be considered. Typical regional data with respect to the disease, to risk factors in Germany and to the qualitative and quantitative occurrence of Campylobacter in broiler chickens along the "farm-to-fork" continuum have to be collected and validated for elaboration of the four elements of a risk assessment. Data on the prevalence of the agent at different stages of the food chain given in available surveillance systems in Germany are limited with respect to their suitability as incoming parameters for the models. A monitoring programme, as required in the Directive 2003/99/EC on the monitoring of zoonoses and zoonotic agents, as well as coordinated programmes for the official food control authorities, could improve the data baseline for risk assessment studies for instance. To collect all necessary information on the quantitative load of Camylobacter in broiler chickens will go beyond the scope of any existing or future monitoring systems. Results can only be achieved by detailed studies. Beside this, regional data on production and processing of broiler chicken, consumption data and information on the behaviour of consumers in households when preparing broiler chicken products are relevant for assessing the final risk to the consumers. For some questions, especially with respect to the dose-response-relation, internationally used models have to be applied. The national study is embedded in a national epidemiological network of "Foodborne Infections in Germany" which is coordinated by the Robert-Koch-Institute and supported by the Federal Ministry of Education and Research (BMBF).

Traceability of meat has become a very important aspect of quality assurance of food. DNA analyses could be used for identification and verification of farm animals and animal derived products. A prerequisite is the collection of qualified samples from entire populations of production animals or from regionally or specially characterised animal populations. The expenditure for conventional carrying out collection, preservation, cataloguing, and storage would be enormous. Therefore we have developed a simple, reliable, and inexpensive method for the collection using the ear tagging process and for preservation of samples at room temperature. A similar collection technology can also be used for sampling of carcasses, meat and meat products. Isolation of DNA from these tissue samples can be preformed using a new single step technology. For identifying individuals microsatellites and single nucleotide polymorphisms are analysed. Comparison of DNA fingerprints or SNP signatures allows to traceback samples collected from products to the animals they are coming from. If the system will be established on a nationwide basis the total costs would be less than 0.05 EUR per kilogram meat sold.

Predictive microbiology (predictive modelling PM), in spite of its limits and short-comings, may often contribute to a reduction of the problems arising when HACCP systems are established or microbiological risk assessment is done. Having identified the agents which constitute a risk and the contamination rate and density in the raw material, the influences of production steps and storage on these microorganisms have to be examined. Finally, there should be an exposure assessment, i.e. an estimate of the contamination density in the final product at the time of consumption. Should the exposure assessment together with data from dose response assessments reveal a potential for intake of inacceptable numbers of organisms, the risk identified has to be characterized. As a consequence, risk management should result in a modification of the composition of the product and/or of the production process so that the risk does not surpass an acceptable limit. For this approach it is indispensable to have product- and process-specific information on the multiplication of pathogens prior to heat treatment, on reduction of their density by thermal treatment and on growth or dying of organisms having survived heat treatment or penetrated into the product after heat treatment as post-process contaminant. Commonly, challenge tests are conducted to provide such information. But they are time consuming and, as their results are only valid for the specific product tested and the conditions prevailing during the experiment, the have to be repeated if there is any modification of intrinsic or extrinsic factors. At least partially, the PM may replace the challenge tests. The efficiency of the models is rated particularly high if they are used already at the stage of product development when the question has to be answered whether a planned recipe or process of production are already save or have to be modified to become save.

Microorganisms by far are representing the most important cause for food safety risks. Sources of food contamination are given along the whole food chain. The most frequent causative agents of food infections, Salmonella and Campylobacter, mostly can be found in the animals herds. A real improvement of the situation can only be reached by a strong inclusion of the agricultural area in the programs for repressing the pathogens. Problems in animal health and premortal stress of the slaughter animals cause considerable bacterial translocation processes and increase the consumer risks. Only few publications exist on the influence of the animal farming systems on the development of microbial food risks. The consumer accepts only animal management systems, which meet the demands for animal welfare, economical efficiency and especially the demand for product safety.

It is the objective of this article to elaborate selected economic consequences of BSE in Germany on economic as well as political markets. Strong effects arising from BSE on meat markets do exist, which have a short-run and a medium-run component. Quantitative analyses of beef demand have shown for years that stark short-run effects of new BSE information occur and a significant medium-run change of preferences against red meats. The impacts of BSE on the political market were important, too. The German BSE crisis was utilized for a substantial change in the government's perception of agricultural and food policy, often called "Agrarwende". The concept includes altered instruments of agricultural protection, which imply new economic problems. The role of markets in providing incentives to produce food quality is generally underestimated within the new policy.

Proteolytic and lipolytic enzymatic activities of microorganisms are the most important cause for food spoilage and a limited shelf life. Until now the determination of the total aerobic count is the base of shelf life evaluations. Our investigations show the proportion of proteolytes and lipolytes to the total germ count in different kinds of food (milk and milk products, meat products and fish) which is in part surprisingly high. Results were observed on different media--proteolytic germs were counted on protein containing agar (casein, meat protein, fish protein) and lipolytic organisms on fat containing agar (tributyrin, olive oil, butterfat). Using the predictive microbiology and the knowledge about the activity of microbial enzymes under different milieu conditions in food the results give an important tool for a better shelf life evaluation.

The clinical picture of yersiniosis in humans and its prevalence in the human population is described in detail. Mass production of animals, development of meat factories based on sophisticated chains of cold storage units and international trade of meat products and animals are believed to be the reasons for the increasing prevalence of yersiniosis in humans. In Germany, anti-Yersinia antibodies are found in up to 40% of the average population. The financial losses for the national economy cannot be judged. Of special interest for industrial medicine are sequelae-like reactive arthritis in exposed occupational groups such as veterinarians or butchers. However, the lack of national and international data makes the assessment of the potential of yersiniosis as a zoonosis difficult. Therefore, intensive and interdisciplinary research is needed to close the gaps described. Already proven and proposed countermeasures at the different stages of mass production of animals and reglementations for international trade of meat products and animals are introduced. The need for development not only of cheap and rapid diagnostic tools but also for countermeasures and treatment strategies is discussed.

The risk of zoonotic disease transmission when handling livestock or animal products is substantial. In industrialized countries, the classical zoonotic diseases such as tuberculosis or brucellosis are no longer in the foreground. Latent zoonoses such as salmonellosis and campylobacteriosis can cause serious disease in humans and have become a major public health problem during the past years. Since animals infected with these pathogens show only mild transient disease or no clinical signs at all, new concepts in the entire production line ("stable to table") are necessary in order to avoid human infection. Two emerging viruses with zoonotic potential--avian influenza virus and Nipah virus--have been found in Asia in 1997 and 1999. Both diseases had a major impact on disease control and public health in the countries of origin. In order to cope threats from infectious diseases, in particular those of public health relevance, a combined effort among all institutions involved will be necessary. The proposed "European Center for Infectious Diseases" and the "Swiss center for zoonotic diseases" could be a potential approach in order to achieve this goal.

Most animal-derived food products originate from production chains consisting of a series of well-defined, separate production steps. Undesired events affecting food safety can principally occur at any point within the production chain. The principle of integrated food safety assurance from stable to table has therefore been established. The livestock holding has thus to be understood as a fix element of the production chain, and the producer has to accept a part of the responsibility for food safety. On a farm, food safety can be negatively affected by animal feed (microbiological or toxicological contamination), management (hygiene, stocking density, cleaning and disinfecting), veterinary treatments (use of antibiotics) and recycling of slurry. Most relevant practices can be summarised under the standard of "good farming practice". HACCP programmes as they are applied in the processing industries could in principle also be used at the farm level. Influential management steps would need to be identified and controlled. This approach is, however, still in its infancy at present. Using the current monitoring systems, microbiological and toxicological problems in food are difficult to be identified before the end of the production chain. As the cause of a problem can be found at the farm level, traceability of products through the production chain is essential. In Switzerland, traceability of animals is realised using compulsory animal identification and the animal movement database. Using this link, information on the health status of a herd could be made available to the slaughterhouse in order to classify animals into food-safety risk categories. This principle is a key element in the ongoing discussion about visual meat inspection in Europe and elsewhere.

In this study, the application of a qualitative and a quantitative method of analysis to detect genetically modified RR-Soy (Roundup-Ready Soy) in processed foods is described. A total of 179 various products containing soy such as baby food and diet products, soy drinks and desserts, tofu and tofu products, soy based meat substitutes, soy protein, breads, flour, granules, cereals, noodles, soy bean sprouts, fats and oils as well as condiments were investigated following the pattern of the section 35 LMBG-method L 23.01.22-1. The DNA was extracted from the samples and analysed using a soybean specific lectin gene PCR as well as a PCR, specific for the genetic modification. Additional, by means of PCR in combination with fluorescence-detection (TaqMan 5'-Nuclease Assay), suspicious samples were subjected to a real-time quantification of the percentage of genetically modified RR-Soy. The methods of analysis proved to be extremely sensitive and specific in regard to the food groups checked. The fats and oils, as well as the condiments were the exceptions in which amplifiable soy DNA could not be detected. The genetic modification of RR-Soy was detected in 34 samples. Eight of these samples contained more than 1% of RR-Soy. It is necessary to determine the percentage of transgenic soy in order to assess whether genetically modified ingredients were deliberately added, or whether they were caused by technically unavoidable contamination (for example during transportation and processing).

The decisive European legal provisions to fight bovine sponfiform encephalopathy in the context of the rendering and meat-hygiene legislation are the Commission Decisions 96/449/EC "on the approval of alternative heat treatment systems for processing animal waste with a view to the inactivation of spongiform encephalopathy agents" and 97/534/EC "on the prohibition of the use of material presenting risks as regards transmissible spongiform encephalopathies". Both decisions are based on Council Directives which do not provide the necessary authorization for these decisions by the Commission. Consequently, both have to be regarded as legally invalid. Furthermore, the legal acts to convert these decisions into German law (Rendering Plants Regulation and Meat-Hygiene Regulation) have to be considered invalid--partly due to formal and partly due to factual reasons. Because of the thus created legal uncertainty the legal provisions in question can only come fully into force after the elimination of this specifically described legal shortcomings or after clarification of the legal situation by the responsible courts.

For 6 months a 42-year-old farmer without cardiovascular risk factors had been suffering from increasing pain in both feet and calves. Angiography two months apart had demonstrated progressive narrowing of all lower-leg arteries. Pain-free walking had become restricted to 50 m, there were no palpable pulses in the right foot and those in the left foot were markedly reduced.Occlusion pressure of the right foot was 55 mm Hg. Repeat angiography showed proximal occlusion of all three lower-leg arteries. Biopsy and biochemical tests excluded degenerative and inflammatory causes of the vascular disease.Enquiry of the patient discovered that he had been exposed to ergotamine-containing milling dust in the preparation of rye flour. Inhalational intake of ergotamine was proven by a high plasma ergotamine level. Attempted treatment with prostaglandin E1 (intraarterially for 16 days), doxazosin (2 mg/d) and acetylsalicylic acid 300 mg/d) had only little effect on symptoms. But complete avoidance of exposure to flour dust slowly decreased the plasma level of ergotamine within 4 months, after which all lower-leg arteries had almost completely re-opened.This is the first reported case proving that chronic ergotamine inhalation can cause ergotism affecting peripheral arteries. As the plasma ergotamine level fell only slowly it must be assumed that ergotamine had accumulated in a, so far unknown, body depot with slow release into the blood.

Since 1992 the German industrial professional association for the food industry and gastronomy (Berufsgenossenschaft Nahrungsmittel und Gaststätten), which is responsible for statutory accident insurance has been offering a specific patient education programme to bakers suffering from occupationally induced obstructive pulmonary disease or allergic rhino-conjunctivitis, who do not quit their jobs and wish to continue working as bakers. The programme aims at preventing aggravation of the disease 74 male bakers with a mean duration of illness of 10 years on entering the programme were examined between 1 and 5 years (mean: 2.9) after participating in the patient education seminar. For a subpopulation of 55 of these patients spirometric measurements were available for the time before programme entry and at follow-up. Data on time spent at the bakehouse, prevalence of symptoms, frequency of symptoms at the site of working and during leisure hours, sleep disturbances and emergency situations were collected at the follow-up examination both for the time before programme entry and at follow-up, respectively. Direct ratings of the amount of changes in distress caused by the disease and of the quality of life were also obtained. The prevalence of 8 of the 9 most frequently reported symptoms decreased significantly, e.g. dysponoea from 70% to 42% and fear of suffocation from 30% to 3%. Participants reported on highly significant reductions in the frequency of disease-specific complaints during work and outside the working place, sleep disturbances and situations requiring immediate medical intervention. Between 64% and 85% of the patients experienced improvement of distress, physical and work performance, private and family life, and ability for self-management. Lung function did not deteriorate: mean FEV1 was 88% (+/- 23) at first and 90% (+/- 19) at second measurement. These results could not be explained by changes in medication. It is concluded that the programme is effective in reducing symptoms and distress and in improving quality of life in bakers with occupational respiratory disease who voluntarily continue to work as bakers.