Legislation
Table 1 Regulations in Dairy derived from the Status of food-safety
Regulation | Description |
---|---|
(EC) No. 1069/2009 | The legal framework of control and supervision of animal products |
(EU) No 142/2011 | Implementing regulation |
(EC) No 852/2004 | Food Hygiene |
(EC) No 853/2004 | Hygiene in the production of products of animal origin |
(EC) No 178/2002 | General principles and requirements of food law establishing a European Food Safety Authority and laying down procedures in food safety matters |
(EC) No 2073/2005 | Microbiological Criteria for Foodstuffs |
(EC) No 1169/2011 | Provision of consumer food information |
(EC) No. 37/2010 | Residues of veterinary medicinal products |
(EC) No 1881/2006 | Determining maximum levels of certain contaminants |
(EC) No 1333/2008 | Food additives |
Pathogens
Table 2 possible pathogens in dairy products derived from the IMIS Hazards table Pathogens
Gender | Species | Morphology | Growth factors | Origin | Food | MID | Illness | Comments | |||||||
Form, mobility | Gramm Hotels | O2. | T (C.) | T1 (C.) | Pho | Phr | awr | so % | |||||||
Bacillus | Cereus | Bar, mobile | Pos | A (sometimes Fa) | 28.35 | 10-48 | 6-7,5 | 4,9-9,3 | >0.91 | Traces are found everywhere | Rice, starchy products, puddings, sauces, herbs, spices, dairy | >106 (75% of gas traps) | Poisoning (Tox. 1) and infection (Tox. 2) | Tox 1 is very heat stable; it is important to prevent growth | |
Campylobacter | jenuni | Rod (3-5 um long 1 um wide) spore former, mobile | Neg | Mon 3-15 Opt.: 5%O2 | 42-45 | 30-47 | 6,5 – 7,5 | 4,9 – 9,5 | | Intestinal flora warm-blooded animals; Birds | Meat | 500 | Infection: abdominal pain, diarrhoea, fever, sometimes meningitis | Growth does not occur in food. Prone to dehydration. It is estimated that 12-15% (around 500,000) of all cases of acute gastroenteritis in the Netherlands are caused by this bacterium. | |
Escherichia | coli (also E. coli O157) | Rod (2-8 um long, 1um wide), spore former | Neg | Fa | 30-37 | 10-45.5 (EHEC) | 7 | 4,4-9,5 | > 0.95 | 6-8 | Human: EHEC: also intestinal flora animal (especially calves). | Food contaminated with human faeces. EHEC: meat, milk (raw) | > 10 (EHEC) | Infection by group EHEC including E.coli 0157:H7 (hamburger disease) most severe; mortality up to approx. 35%. | No major explosions yet in the Netherlands, but in the US and Great Britain by E.coli 0157:H7. This is tolerant to organic acids. |
Listeria | monocytogenes (11 serotypes; 3 of which cause 90% of infections) | Bar | Pos | Fa | 3-37 | 0-45 | 7 | 5-9 (at 4gr. C) 4,4-9,0 (at 30grC) | > 0.92 | Everywhere | Raw milk, soft, raw milk cheeses, pate, remented sausage. | Not known | Infection of healthy people leads to flu-like symptoms. In babies, the elderly, the sick and pregnant women, Listeria can lead to very serious diseases (meningitis, blood poisoning, abortion). In those risk groups, mortality is 30-50%. | | |
Salmonella | 2300 serotypes that can cause enteritis (darmontste-king) | Bar | Neg | Fa | 35-37 | 5-45 | 7 | 4-9 | >0.93 | Intestinal flora warm-blooded animals | Pork, poultry meat (especially chicken), eggs, raw milk | >10 5 | Infection: intestinal inflammation. For the elderly, small children and the sick, illness can be fatal | Not very pathogenic, but common | |
Salmonella | typhoid fever; paratyphoid fever | Bar, sometimes mobile | Neg | Fa | 37 | 5-45 | | | | | Person | Water or food contaminated by human faeces | > 10 2 | Typhoid, paratyphoid most serious disease due to Salmonella. | It is estimated that 4-5% (approximately 225,000) of all cases of acute enteritis in the Netherlands are caused by Salmonella. |
Staphylococcus | aureus(not all types are pathogenic) | Bar | Pos | Fa | 37 | 10-45 | 6,5-7,5 | 5,2-9,0 | >0.85 opt: >0.98 | Especially human. However, also pigs, poultry, cattle | Due to insufficient hygiene of humans, contamination food possible: cream, salads, meat products. | > 106 1ng toxin per gram of food | Poisoning by toxin formed in food – > vomiting, abdominal cramps. Compared to other infections/poisonings mild clinical picture. | Toxin is heat stable (at least 30 minutes at 100o C for inactivation); toxin may be present without detecting live bacteria |
Mycotoxins
Table 3 possible mycotoxins in dairy products, derived Hazard table Mycotoxins
Mycotoxin (toxin from fungus) | Fungus {1} | Agricultural raw materials / Foodstuffs | ADI or AWI (ug / kg body weight) | Effects | Legal regulations | Remarks |
---|---|---|---|---|---|---|
Aflatoxin (five species: B1, B2, G1, G2; M1 occurs in milk and comes from B1) and M2 (M1 and M2 are conversion products of Aflatoxin B1, B2 into lactating mammals | Aspergillus flavus Aspergillus parasiticus Aspergillus nomius | Cereal, buckwheat, corn and maize products, cottonseed, peanuts and other nuts (pistachios, walnuts), spices, dried figs, milk (products), soy and soybeans, sesame seeds | none ADI | Acutely toxic; affects liver, kidneys. Chronic: carcinogenic (carcinogenic) → especially liver. | Maximum levels according to Regulation (EC) 1881/2006 | Aflatoxin B 1 is the most common and most toxic and carcinogenic In milk (products), aflatoxin M 1 occurs as a breakdown product of B 1. About 1-3% B 1 is converted to M 1 in milk. M 1 is less toxic and carcinogenic than B 1. Besides M 1, more breakdown products of B 1 have been found in milk. Fungi grow mainly in the tropics during storage and transport at high temperature (optimum 25 o C: range 8-37) and / or high humidity (> 83%). In developed countries (US) aflatoxins especially during bad growing season (drought stress). |
ochratoxin-a ochratoxin-b | Aspergillus ochraceus; Penicillium viridicatum; Penicillium purpures-cens; Penicillium verrucosum | Barley, Rye, Wheat, Rice, Corn, Peanuts, Brazilian Nuts, Peppers, Cottonseed, Cheese | AWI of toxin A: 0.112 (JECFA, 1990) Limit value: 10 µg / kg food. LD 50 (rat, oral) of toxin A: 20 mg / kg | Acute: damage to kidneys and liver; possible renal carcinogen (already shown in rats), teratogenic. | Maximum levels according to Regulation (EC) 1881/2006 | Toxin A is more toxic than B. In the Netherlands such low levels are found that the risk is small → no norm. Fungi growth possible in temperate climate. Toxin A is inactivated at T> 221 o C |
sterigmatocystin | Aspergillus versicolor; Aspergillus ruber; Aspergillus flavus; Penicillium luteum A. nidulans, Bipolaris | Grain, Buckwheat, Wheat, Rice, Peanut, Soy, Cheese, Cheese Crust, Green Coffee Beans, Processed Cheese | no ADI | Acute: damage to liver, teratogenic. Chronic: mutagenic, carcinogenic | Maximum levels according to Regulation (EC) 1881/2006 | In the Netherlands, research has been conducted into the occurrence of toxins in grain, buckwheat and soy products. Toxin has not been found and control is not considered necessary. |
patulin | Apergillus clavatus; Penicillium roqueforti: Penicillium expansum; Penicillium patulum | Apple, apple juice, moldy fruits, cereals, cheese, sausage | AWI: 7 (JECFA, 1989) | Acutely toxic (damage to lungs, brain, liver, kidneys); carcinogenic activity not demonstrated (IARC, 1985) | During fermentation apple juice to cider and by vitamin C destruction takes place. Dutch research has not shown any carcinogenicity → standard not required. Patulin content can be an indication for GMP guidelines (no rotten apples used). |
Chemistry
Table 4 possible chemical hazards derived from Hazard table chemical hazards
Substance | Food | Legal | Remarks |
---|---|---|---|
Dioxins: polychlorinated dibenzodioxides (PCDDs), polychlorinated dibenzofurans PCDFs, 2,3,7,8-tetrachlorodibenzodioxin (TCDD) | meat (through feed) and poultry meat, fish (in particular certain fatty fish such as herring and salmon) and vegetables, oils and fats, dairy and eggs | max. content 684/2004, EC regulation no. 2375/2001 | formed from chlorine-containing compounds during heating under oxygen-poor conditions. Carcinogenic to humans and animals above a certain threshold level |
Pcb’s (collective name for a group of 209 chemically prepared synthetic substances that do not occur naturally]] | meat (via feed) and poultry meat, fish (in particular certain fatty fish such as herring and salmon) and vegetables, oils and fats, dairy and eggs | max. content 684/2004, EC regulation no. 2375/2001 | |
Substances resulting from fat oxidation | oils and fats, meat and meat products, dairy products (not the very lean or light products) and all products known as fat | accepted, no direct effect on public health. | fat oxidation reduces organoleptically desirable properties. Acetic acid, formic acid and propionic acid can be formed by the reaction of oxygen with the formed aldehydes. Causes rancidity. |
Viruses, Rickettsie
Table 5 Viruses, rickettsia in dairy products, derived from Hazard table Viruses, rickettsia, prions
Virus, Rickettsia | Origin | Food | MID | Disease | Preventive Measures | Comments |
---|---|---|---|---|---|---|
poliovirus | Human | Raw milk | – | Polio | Pasteurization of milk | Is under control in the Netherlands |
Coxiella burnetii (rickettsien) | Raw milk | – | Q fever |
Fraud
The NVWA-IOD has not recently conducted any studies within the dairy domain. The number of signals about dairy fraud is also limited.\ More information is available on the following link ‘Fraud‘