Food Safety and World Trade - Assignment Example

Food safety and World Trade A). Critically review how Risk Analysis is used as a tool in the provision of a supply of safe and wholesome food by: a) Government officials; b) food processors. In order to minimise food-borne diseases, the government of the day has myriad overarching roles to play in enhancing food safety through a well defined risk analysis process. It is pertinent to note that there are quite a number of social and economic benefits that are accrued in an environment where there is a robust food safety system. Although the government can enforce laws and regulations regarding safe production, storage and transport of food items, an array of effective risk analysis system is paramount. On the same note, food processors have an equally important role to play through a quantitative and risk analysis process that ensures safety in food safety and handling. Although food production and processing is not a direct role of the government, the latter can use risk analysis to ascertain that al food substances are safe for consumption. In lieu of this, the government can apply two major risk analysis processes in minimizing risks related with food production, processing and consumption. To begin with, the government can put and enforce laws and regulations in place regarding the production of specific food substances. Food processors can be made to comply with these regulations especially after the former has fully ascertained the specific risks associated with such foods. These statutory prohibitions are not enforced from the blues; it usually follows a quantitative risk analysis process. The various chemical components available in specific food products is analyzed and thereafter, the permissible levels of these toxic residues are set as the required standards (McClure, 2002). These analyses are carried out in government laboratories or in selected research zones acting as control points for food safety. Secondly, the government, through a risk analysis process, can launch programs that are targeted towards alleviating risks surrounding food production, processing and consumption. For instance, risk analysis can be conducted on certain unforeseen contaminants of food such as E. coli which has been found to be a relatively dangerous disease causing organism. This pathogen is transmitted from cattle which later presents itself as a serious health hazard especially in meat products that are not properly cooked (Hoffmann & Taylor, 2005). In order to tackle such eventualities, a risk analysis process by the government requires the development of viable research base alongside setting initiatives as part of control measures. Hence, research and collaboration should be the forerunning role of the government. The very first step in risk analysis in food safety should be the identification of the hazard. The latter includes all those potential pathogens that may cause food contamination in the process of handling. Unless a hazard is superficially identified, it will be impossible for both the government and food processors to set up control measures for the same. Moreover, hazard characterization is the next most important part of risk analysis. The characteristics of the identified hazard or pathogen should be well known before proceeding with the risk analysis. Indeed, it is out of hazard characterization that it will be possible for the government set up standards and permissible levels of certain toxins in food substances. Besides, exposure assessment is necessary in setting up time limits or duration within which an individual should not be exposed to specific toxic food substances. Finally, the overall risk is characterized as either low, medium or high. Over and above the aforementioned risk analysis process, it is imperative for the government to make use of proven scientific data. In addition, the data used should also be consistent and bear some relevance within the geographical location being covered. Furthermore, the analysis should take into consideration all the relevant stages in food production. Similarly, food processors can aptly apply risk analysis in controlling poetential hazards present in food substances. The risk analysis can take the form of hazard analysis whereby the food processor embarks on a deliberate. It is highly likely for a food processor to produce food substances that are not safe especially if the potential hazard is not identified during the production. Hence, an effective risk analysis ought to incorporate the right hazard analysis procedure. How then should hazard analysis be conducted? Firstly, food processors need to carry out the process of identifying particular hazards that may be found in raw materials. In fact, raw materials mark the starting point in the production process and are also the entry point for most foreign objects or disease casing organisms. Therefore, it is imperative for food processors to set up benchmarks for assessing both the quality and purity of raw materials being used for processing food (NSW Food Authority, 2009). For example, foodstuff that is eaten raw as in the case of freshly prepared fruit juices have a higher risk exposure to pathogens and other unwanted foreign physical objects. Unless a thorough risk and hazard analysis is carried out at this entry point, then it may lead to the production of unsafe end products. Moreover, hazard identification at the entry stage can be carried out when three important parameters are put into consideration. The first consideration to make is the potential likelihood of hazards that are biologically instigated. For example, poor control of temperature when storing food substances may hasten the development of salmonella spp. Secondly, the availability of nitrates in excess can be chemically analyzed under hazard identification. The last category r consideration that can be made by food processors is the presence of physical hazards in raw materials such as fine pieces of metals. After the process of critically identifying potential hazards available in food substances, food processors can now evaluate each of the hazards in terms of their relative risks on human health. Furthermore, the likelihood of the occurrence of these hazards as well as their significance is also evaluated as art of the risk analysis. For example, when a significant hazard is missed out completely, it may equally e cumbersome to initiate regulatory measures against it (Vose, 2008). Similarly, resources may go to waste if they are directed towards controlling a hazard that as negligible significance since control measures that are not necessary will be executed. Hence, the evaluation of hazards during risk analysis should be based on their probability of occurrence as well as how severe they are. When lack of control may lead to illness, food processors can evaluate this indicator through the severity of the identified hazard. Hazards that have been earmarked as severe should be controlled at all costs. When evaluating the severity of a hazard, the susceptibility of consumers as well as the effect of that particular hazard on public health are among the two crucial parameters at this point of risk analysis (Dreyer & Renn, 2009). If the hazard may lead to ill-health of the public, then the level of sickness and the span of time within which that particular illness may impact on the public should be evaluated. In terms of susceptibility of consumers to the identified health hazard in food substances, population profile is an integral factor to consider (Schmidt & Rodrick, 2005). For instance, how the identified hazard can affect different age groups across the entire populace. The probability of the occurrence of an hazard can utilize previous data on similar occurrences. These are important procedures that food processors can follow when carrying out risk analysis in food safety. B). Develop examples of how the food industry can develop a risk-based system to control hazards associated with one of the series of commodities/products listed: Fresh vegetables, fresh fruit, ready to eat salad in pillow pack and strawberry jam Fresh vegetables are often processed and consumed without undergoing the process of cooking. They are merely trimmed or sliced after washing and then blended (if necessary) before they are eventually put to consumption. It is against this backdrop that fresh cut vegetables stand a higher risk of being contaminated with foreign material such as microorganisms. Hence, a risk-based system should be developed by the food industry in order to minimize the risk of such vegetables being contaminated (Stringer, 2002). The pathogenic bacteria can thrive whenever the outer covering surfaces of these vegetables are exposed through the process of slicing. The thick protective layer on most fruit surfaces makes them less susceptible for bacterial attack alongside other forms of contamination and hence, they are considered to be relatively low risk food substances. Nonetheless, strawberries and melons are notably at higher risk owing to the fact that they grow closely attached to the ground. Consequently, they stand a higher risk of being contaminated with bacteria and other physical objects from soil (Schaffner, 2008). On the same note, other fruits which are considered to be at a lower risk during growth field may still be contaminated at the point of processing. Salad which is ready to eat or even strawberry jam may also be contaminated at different stages of processing. In order to reduce the risk of contamination, the food industry can carry out the process of clarification when preparing the products (Schweitzer, Zali & Jackson, 2001). Additionally, the raw materials used to prepare either the salad or strawberry jam should undergo the process of filtration to remove solid particles that may not be visibly picked out from the ingredients. In the case of pathogenic bacteria, pasteurization can largely assist in eliminating any living organisms present both on the surface and internal parts of the raw materials. In any case, the idea should be to reduce the microbial load. Risk analysis of the chemical composition of the end product can also be taken in order to determine the amount of chemical present in the finished products against the permissible levels. The preservatives often account for a very high percentage of unsafe food when risk analysis is taken (Russell & Gould, 2003). Better still, avoidance of heat treatment is yet another precautionary measure that the food industry can take since this method does not only kill vital nutrients, but also create a conducive environment for bacteria to grow. The acidity or alkalinity of the end fruit or vegetable product will also determine the lifespan of microorganisms present. Food processors can indeed minimize the potential health effects of these microorganisms by lowering the pH of the finished product. Although it may be cumbersome to give a succinct evaluation of the microorganism’s physiological state, a low profile risk-based system that entails storing the end products at relatively lower temperatures can be used. For salads and vegetables, it has been found that L.monocytogenes has a relatively lower potential to adversely affect health (Velthuis, 2003). However, food processors and the industry at large, the effects of illnesses caused by some of these pathogens are quite severe and any viable control measure cannot be ignored. As such, a risk-based measure that entails short term storage of processed products such as pre-packed salads and strawberry jam is highly recommended. In line with this, vegetables and fruits largely fit into Modified Atmosphere Products (MAP). Indeed, packed salads and strawberry jam are usually stored for longer periods of time and may consequently be contaminated with long term pathogens. These microorganisms are hardly eliminated (Alemanno, 2007). Therefore, a risk-based system involving short term storage of such products should be adopted. Fresh vegetables are more likely to be contaminated by pathogenic bacteria when stored under high temperatures. Elevated temperatures boost bacterial activity by several logs. A critical case example is that of Listeria monocytogenes. However, the food industry as well as specific food processors can reduce this associated risk by refrigerating freshly cut vegetables. This will potentially lower the environmental temperature and significantly reduce bacterial activity over some period of time. References Alemanno, A. (2007). Trade in food: regulatory and judicial approaches in the EC and the WTO, London: Cameron May Ltd.  Dreyer, M. & Renn, O. (2009). Food safety governance: integrating science, precaution and public involvement, Berlin: Springer. Hoffmann, A.S. & Taylor, R.M. (2005). Toward safer food: perspectives on risk and priority setting, Washington DC: Resources for the Future. McClure, J.P. (2002). Food-borne pathogens: hazards, risk analysis, and control, Cambridge: CRC Press. NSW Food Authority (2009). Food safety risk assessment of NSW food safety schemes. Retrieved from http://www.foodauthority.nsw.gov.au/_Documents/science/Food_SafetyScheme_ Risk_Assessment.pdf Russell, J.N. & Gould, W.G. (2003). Food preservatives, New York: Kluwer Academic/Plenum Publishers. Schaffner, W.D. (2008). Microbial risk analysis of foods, Washington DC: ASM Press.  Schmidt, H.R. & Rodrick, E.G. (2005). Food Safety Handbook, Hoboken: John Wiley & Sons. Schweitzer, E.G., Zali, R.M. & Jackson, G. (2001). Food safety and food-borne disease surveillance systems, Washington DC: Academic Press. Stringer, M. (2002). Microbiological risk assessment in food processing, Cambridge: Woodhead Publishing Ltd. Velthuis, G.J.A. (2003).New approaches to food-safety economics, Dordrecht: Kluwer Academic Publishers. Vose, D. (2008). Risk analysis: a quantitative guide, West Sussex: John Wiley & Sons. Read More