NEWSFSAI

Vol 17 Issue 2 ISSN 1393-6972

March/April 2015

In this issue Page 2 > New Online Training Modules; Updated Sodium and Potassium Monitoring Data; Report Finds Harmful Bacteria in Raw Milk Page 3 > Shaping the Future of Food Safety, Together; Milan Expo 2015: Food Safety and Nutrition in 2050; Use Rodenticides Responsibly Page 4 > No Evidence of Ebola Transmission Through Food; Illegal Use and Disposal of Catering Waste; 20th Anniversary of NHP Page 5 > Legislation Update Page 8 > Food Enzymes: The Establishment of an EU Positive List; Working Group of the EFSA CONTAM Panel Meet in Dublin Page 9 > FAQ Page 10 > Event Round-up Page 11 > Upcoming Events Page 12> FSAI Publications Available Online; Recent Publications

Features in focus FSAI Sponsors NHP Student AwardThe National Hygiene Partnership (NHP) marked its 20th anniversary by launching the inaugural NHP Student of the Year Awards, presented by Minister for Health, Mr Leo Varadkar, T.D. The award was sponsored by the FSAI and celebrates the achievements of students who have excelled in the NHP’s Management of Food Safety Programme. The winner of the award was Ms Joelene Minogue, who achieved the highest overall mark in Ireland in her Management of Food Hygiene exam combined with her project submission entitled “HACCP Food Safety Management System in the Workplace”.

The aim of the NHP is to work together in a spirit of partnership in the active promotion of high standards of food safety through the training of and provision of information to all workers in the food industry. The FSAI is a partner of the NHP together with the Environmental Health Association of Ireland, Excellence Ireland Quality Association, Fáilte Ireland, the Irish Hospitality Institute, the National Standards Authority of Ireland, Safefood, the Restaurant Association of Ireland, the Catering Management Association of Ireland, Teagasc, the Sea-Fisheries Protection Authority and the Vintners Federation of Ireland.

Speaking at the event, Minister Varadkar said: “The National Hygiene Partnership has played a crucial role over the past 20 years in raising standards for food safety and hygiene. Our food industry is now worth €24bn and employs 230,000 people. We can grow this sector further by keeping a strong focus on food standards.”

Pictured at the event are Minister for Health, Mr Leo Varadkar T.D.; Dr Wayne Anderson, Director of Food Science and Standards, FSAI and Ms Joelene Minogue, winner of the NHP Student of the Year Award.

Page 3: Report Finds Harmful Bacteria in Raw Milk

Page 2: New Online Training Modules

Page 10: Event Round-up

March/April 2015Page 2

FSAI News

Updated Sodium and Potassium Monitoring DataThe FSAI has published updated monitoring data on the sodium and potassium content of processed foods for the period September 2003 to March 2015. Included in this update are new data on levels of sodium and potassium in soups and ready meal products.

In relation to the soups category, there have been significant reductions in levels of sodium in dried and fresh soups - 25% and 12% respectively, since 2004. For canned soups over the same period there was no significant increase or decrease in sodium levels.

In the ready meals category significant reductions of 26% and 22% in the sodium content of pasta and curry dishes respectively, were identified over the period between 2004 and 2014. In relation to oriental ready meals over the same period there was no significant increase or decrease in sodium levels.

A new product line “Pizza” was added to the ready meals category for sampling purposes during 2014 and 45 samples of both frozen and chilled pizza were tested for sodium and potassium content. Mean sodium and potassium levels across the 45 pizza samples were 370mg/100g (equivalent to 0.94g salt per 100g) and 185mg/100g respectively. These values will be used as baseline values the next time pizza products are surveyed. There was no significant difference between levels of sodium and potassium in chilled or frozen pizza.

During 2015, the FSAI with its colleagues in the Public Analyst Laboratory, Galway, plan to sample and test 550 food products for sodium and potassium content across the food categories of processed meats, breads, breakfast cereals and spreadable fats. Results of these will be published on our website, www.fsai.ie, when available.

Monitoring data can be accessed on our website at: http://bit.ly/1FKA7Lu

A recently published FSAI report details the results of surveillance which confirmed the presence of harmful bacteria in raw milk i.e. unpasteurised milk, and the in-line filters used in the milking equipment found on farms in Ireland.

Over a 12 month period between June 2012 and June 2013, 600 samples from 211 farms across Ireland were collected. For raw milk samples, detection rates of Listeria monocytogenes and Campylobacter were 7% and 3%, respectively. However, detection rates in milk filter samples were considerably higher at 20% and 22% respectively, which suggests a greater potential for contamination of raw milk. In addition, Salmonella was detected in 1% of raw milk filters and 0.5% of raw milk samples, while E. coli O26 (VTEC) was detected in 6% of raw milk filter samples showing its potential to contaminate raw milk.

While on-farm hygiene and animal health on Irish farms have improved immensely over recent years, farms remain a significant reservoir for pathogens. Even under the best hygiene standards, it is possible that raw milk can become contaminated. Improving on-farm sanitation and hygiene will improve the quality of raw milk but will not always guarantee safety.

Almost all milk on sale in Ireland is pasteurised and pasteurisation is the simplest and most reliable method to ensure that milk is safe to drink. While the market for raw milk in Ireland is small, it remains a serious concern given the well-documented public health risks posed by the presence of pathogens in raw milk and confirmed by this recent surveillance.

As such, the FSAI recommends that raw milk should be avoided by consumers, but for those who still wish to drink it, they should, at a minimum, boil the milk before drinking it to kill harmful bacteria.

The FSAI also continues to recommend that the sale of raw milk for direct human consumption should be prohibited in Ireland and advises that the most effective way to protect public health is to ensure that all milk is effectively heat-treated (e.g. pasteurised or boiled), especially when served to infants, children, pregnant women, older people and those with a weakened immune system or those suffering from a chronic disease.

Link to Report: https://www.fsai.ie/publications_survey_raw_milk/

Report finds Harmful Bacteria in Raw Milk

New Online Training Modules The FSAI has published on its website, www.fsai.ie, a new online learning module on the rules for pre-packed foods as set out in Regulation (EU) No. 1169/2011 on the provision of food information to consumers (FIC), which became applicable on 13 December 2014.

The ‘Food Information For Pre-Packed Foods’ module will help food business operators to ensure that they comply with the rules on the provision of food information, which FIC defines as “information concerning a food and made available to the final consumer

by means of a label, other accompanying material, or any other means including modern technology tools or verbal communication”. It is designed to be used in conjunction with the ‘Nutrition Information under FIC’ module. The module on food additives has also been updated to bring it into line with FIC and with recent amendments to Regulation (EC) No. 1333/2008.

Both modules can be accessed via the online learning section of our website – see: http://bit.ly/1ynePAZ.

March/April 2015 Page 3

FSAI News

Shaping the Future of Food Safety, Together A conference entitled ‘Shaping the Future of Food Safety, Together’ will be held in Milan, Italy, from 14 - 16 October 2015. The conference will focus on two major themes – Assessment Science; and Science, Innovation and Society – and will be organised in plenary and breakout sessions. Leading scientists from across Europe and the globe will be in attendance to discuss and debate a variety of topics including:

• Open risk assessment• Data: co-creating added value• Key challenges in scientific advice

- weighing evidence and assessing uncertainties

• Nutrition challenges ahead• Novel chemical hazard characterisation

approaches• Microbiological risk assessment -

challenges and opportunities• Drivers for emerging issues in animal

and plant health - global nutrition at risk• Advancing environmental risk

assessment• Expertise for the futureFull details of the conference programme together with the names and biographies of the speakers, chairs and rapporteurs for the presentations are available online at: www.efsaexpo2015.eu/programme.

Call for Abstracts for Dedicated Poster Session

Scientists are invited to submit abstracts for the poster session. In particular, early-career researchers and scientists are asked to send contributions to present work relating to the themes of the conference. The accepted abstracts will be published in a dedicated European Food Safety Authority Journal Supplement and the related poster will be presented at the conference during the poster sessions.

Abstracts for the poster session should be submitted by 3 April 2015, at the latest, through the conference’s website, www.efsaexpo2015.eu.

Young Researchers Initiative

To help early-career researchers participate in the conference, EFSA is offering to make a financial contribution to the travel and accommodation costs, to a selection of accepted abstracts.

To receive this contribution, early-career researchers should:

• have their abstracts selected by EFSA for the poster session

• be below 40 years old at the time of the conference

• be affiliated with a public institute or a higher education institute

• have relevant experience in the issues covered by the conference

EFSA intends to make around 100 contributions, three-quarters of which will be awarded to early-career researchers affiliated to universities/institutions in EU Member States, and a quarter to early-career researchers from non-EU countries.

More information on this initiative can be found on the conference website’s dedicated page, www.efsaexpo2015.eu

Use Rodenticides ResponsiblyThe Campaign for Responsible Rodenticide Use (CRRU) has developed a code of best practice to ensure that effective rodent control can be carried out by all users, while ensuring that the exposure of all non-target animals, including wildlife, is kept to an absolute minimum.

The CRRU Code:

• Always have a planned approach• Always record quantity of bait used and

where it is placed

• Always use enough baiting points• Always collect and dispose of rodent

bodies• Never leave bait exposed to non-target

animals and birds• Never fail to inspect bait regularly• Never leave bait down at the end of the

treatment.The FSAI participates in the CRRU Ireland taskforce. Further information about the CRRU code is available at: www.thinkwildlife.org

Milan Expo 2015: Food Safety and Nutrition in 2050The future of the global food chain will be largely determined by five major drivers: population growth, demographics; availability and management of resources and the environment; innovation and technology; social attitudes; and public policy.

A conference entitled “Food Safety and Nutrition in 2050”, organised by the Directorate General for Health and Food Safety of the European Commission, will take place in Milan on Saturday 2 May. The conference will provide an opportunity for dialogue among global stakeholders on the emerging challenges to the food chain and the role of future policy-making in addressing those challenges. It will also foster dialogue on consumers’ expectations for safe, nutritious, quality and sustainable food and the role of food science, technology and innovation in achieving them.

March/April 2015Page 4

FSAI News

No Evidence of Ebola Transmission Through FoodAccording to the European Food Safety Authority (EFSA), there is no evidence that the Ebola virus can be transmitted through food in the European Union. A report recently published assesses the risk of Ebola transmission from the consumption of raw foods – such as plants, fruits and vegetables – legally imported into the EU from African countries. To date there have been no reported human cases of Ebola infection from the consumption of these foods.

For the virus to be transmitted though food, several steps are necessary - the exported food should be contaminated at the point of origin, the food would need to contain a viable virus (“capable of surviving”) when it arrives into the EU and the person has to be infected following foodborne exposure. None of these has ever been reported.

This report was developed by EFSA scientists and external experts, including two from the World Health Organization and is available at: http://bit.ly/1zgd1EV.

Illegal Use and Disposal of Catering WasteThe Department of Agriculture, Food and the Marine is concerned that there may be illegal use and disposal of catering waste (swill) in Ireland. The feeding of food waste to animals can cause disease and it is an offence to supply food waste outside of the correct disposal channels.

Under Article 10(p) of Regulation 1069/2009, swill (catering waste) is listed as category 3 material. It is an offence under Regulation 3 of S.I. No. 187/2014 to possess, handle, use or dispose of category 3 material other than in accordance with Article 14 of Regulation 1069/2009 unless

the person is registered or approved to do otherwise.

See the Department of Agriculture, Food and the Marine’s information leaflet on the incorrect disposal of food waste at: http://bit.ly/1CMWEzZ.

20th Anniversary of NHP

Pictured here are partners of the National Hygiene Partnership (NHP) at the recent NHP 20th anniversary celebrations (see cover story). Back row: Ita White, Teagasc; Katie Norris, Restaurant Association of Ireland; John Maher, Environmental Health Association of Ireland; Martin Roper, Excellence Ireland Quality Association; Cliona O’Reilly, FSAI and Helena O’Brien, Catering Management Association of Ireland. Front row: Ruth Wansborough, Excellence Ireland Quality Association; Mary Gorby, Environmental Health Association of Ireland; Clodagh Fitzgerald, National Hygiene Partnership and Natasha Kinsella, Irish Hospitality Institute.

March/April 2015 Page 5

FSAI News

Legislation Update

Origin Labelling of Meats

On 1 April, new rules regarding the indication of the country of origin or place of provenance for fresh, chilled and frozen meat of swine, sheep, goats and poultry came into force.

These rules set out in Commission Implementing Regulation (EU) No. 1337/2013 are given effect in the European Union (Origin Labelling of Meat) Regulations 2015 (S.I. No. 113 of 2015). They apply to pre-packed non-processed meat from swine, sheep, goats and poultry i.e. fresh, chilled or frozen carcases, whole birds and cuts of these meats (e.g. chicken breasts, pork chops, lamb cutlets). Meat which is cured e.g. bacon, or processed e.g. chicken kiev, or products which contain meat as an ingredient e.g. lasagne, are outside the scope of this legislation.

Since 1 April 2015, the label of pre-packed non-processed meat from swine, sheep, goats

and poultry, intended for supply to the final consumer or to mass caterers, must contain the following indications:

1. “Reared in: Member State or third country” - The Member State or third country in which the rearing took place. Criteria regarding the rearing period is set out in the legislation for each species

2. “Slaughtered in: Member State or third country” - The Member State or third country in which the slaughter took place

3. The batch code identifying the meat supplied to the consumer or mass caterer.

The indications referred to in 1 and 2 above may be replaced by the indication “Origin: (name of Member State or third country)” where the food business operator can prove to the satisfaction of the competent authority that the meat has been obtained from animals born, reared and slaughtered in one single Member State or third country.

Food business operators, at each stage of production and distribution of the meat covered by this legislation, must have in place and use an identification and registration system.

That system must be applied in such a way as to ensure:

(a) the link between the meat and the animal or group of animals from which it has been obtained. At the slaughter stage this link is the responsibility of the slaughterhouse; and

(b) the transmission of the information relating to the mandatory indications, together with the meat, to the operators at the subsequent stages of production and distribution.

Each food business operator is responsible for the application of the identification and registration system, within the stage of production and distribution at which it operates.

The food business operator who packs or labels the meat must ensure the correlation between the batch code identifying the meat supplied to the consumer or mass caterer and the relevant batch or batches of meat from which the pack or labelled batch is constituted.

The system must record the arrival at and the departure from the establishment of the food business operator, of animals, carcases or cuts, as appropriate, and ensure a correlation between arrivals and departures.

Additional Voluntary Information on the Label

Food business operators may supplement the mandatory indications with additional information concerning the provenance of the meat.

This additional information must not be contradictory to the mandatory indications required under this legislation and must comply with the rules of Chapter V of Regulation (EU) No. 1169/2011 on the provision of food information to the consumer i.e. it must:

• not mislead the consumer• not be ambiguous or confusing for the

consumer; and• where appropriate, be based on relevant

scientific data.Voluntary food information must not be displayed to the detriment of the space available for mandatory food information.

March/April 2015Page 6

FSAI News

Food Categories and Food Additives

The European Union (EU) list of food additives approved for use in food and their conditions of use are included in Annex II to Regulation (EC) No. 1333/2008 of 16 December 2008 on food additives. The food additives are listed on the basis of the categories of food to which they may be added e.g. fish and fish products, fruit and vegetables, dairy products, confectionery, etc. The European Commission has recently published an update to its guidance describing the food categories for food additives.

The guidance is published with the intention of allowing easy identification of the additives authorised for use in a certain foodstuffs, offering greater transparency leading to correct, and therefore safer, use of food additives. It is intended that the provision of the guidance document which describes the different categories will enhance uniform application and enforcement across all EU Member States.

It should be noted that the food categories have been created with the sole purpose of listing the authorised additives and their conditions of use. The food category descriptors are not considered legal product designations nor are they intended for labelling purposes.

The Guidance Note can be viewed at http://bit.ly/1CPdGOm

Increased Level of Official Controls

Commission Implementing Regulation (EU) 2015/525 of 27 March 2015 amending Annex I to Regulation (EC) No. 669/2009 as regards the increased level of official controls on imports of certain feed and food of non-animal origin was published in the EU Official Journal in March.

Commission Regulation (EC) No. 669/2009 lays down rules concerning the increased level of official controls to be carried out on imports of feed and food of non-animal origin listed in its Annex I at the points of entry into the territories referred to in Annex I to Regulation (EC) No. 882/2004.

The occurrence and relevance of recent food incidents notified through the Rapid Alert System for Food and Feed, the findings of audits to third countries carried out by the EU Food and Veterinary Office, as well as quarterly reports on consignments of feed and food of non-animal origin submitted by Member States to the European Commission indicated that the list should be amended.

In particular, for consignments of almonds originating from Australia, pistachios originating from the United States and dried apricots originating from Uzbekistan, the relevant sources of information indicate the emergence of new risks requiring the introduction of an increased level of official controls. Entries concerning those consignments are therefore added to the list.

In addition, this Regulation amends the endnotes set out in Annex I to Regulation (EC) No. 669/2009 in order to ensure that the controls carried out by EU Member States target at least the pesticides listed in the control programme adopted in accordance with Article 29(2) of Regulation (EC) No. 396/2005 on maximum residue levels of pesticides in or on food, that can be analysed with multi-residue methods based on GC-MS and LC-MS.

The Regulation applied from 1 April 2015.

Ephedra Species and Yohimbe in Foods

Commission Regulation (EU) 2015/403 (OJ L67, p4, 12/03/2015) of 11 March 2015 amending Annex III to Regulation (EC) No. 1925/2006 of the European Parliament and of the Council as regards Ephedra species and Yohimbe (Pausinystalia yohimbe (K. Schum) Pierre ex Beille) was published in the EU Official Journal in March.

Regulation (EC) No. 1925/2006 sets out requirements on the addition of vitamins and minerals and of certain other substances to foods. Annex III to that Regulation lists substances whose use in foods is either prohibited, restricted or under EU scrutiny.

Further to a request from the European Commission, the European Food Safety Authority (EFSA) evaluated the safety of the use in foods of Ephedra and Yohimbe (Pausinystalia yohimbe (K. Schum) Pierre ex Beille) species.

The EFSA scientific opinion concluded that the chemical and toxicological characterisation of yohimbe bark and its preparations used in food originating from Yohimbe (Pausinystalia yohimbe (K. Schum) Pierre ex Beille) were not adequate to conclude on their safety as ingredients of food. Therefore, it was not possible for EFSA to provide advice on a daily intake of yohimbe bark and its preparations that does not give rise to concerns for human health.

Legislation Update continued

March/April 2015 Page 7

FSAI News

As there is a possibility of harmful effects on health associated with the use of Yohimbe (Pausinystalia yohimbe (K. Schum) Pierre ex Beille) and its preparations in foods, but scientific uncertainty persists, the substance has been placed under EU scrutiny and therefore, is included in Annex III, Part C to Regulation (EC) No. 1925/2006.

In their scientific opinion on the safety evaluation of Ephedra species for use in food, EFSA found that although the marketing of foods containing Ephedra herb and its preparations in retail outlets is not documented in Europe, food supplements containing Ephedra herbs or their preparations that are typically used for weight loss and athletic performance can easily be purchased via the internet. EFSA concluded that it cannot be excluded that consumers may purchase herbal tea from Ephedra herb via the internet. Given that Ephedra herb and its preparations are marketed almost exclusively as food supplements, EFSA calculated potential exposure levels to the herb from food supplements. It concluded that Ephedra herb and its preparations in food supplements may result in exposure to total ephedra alkaloids or ephedrine which falls within or may exceed the therapeutic dose ranges for the individual ephedra alkaloids or ephedrine, in medicinal products.

EFSA concluded that due to the absence of adequate toxicity data, it could not provide advice on a daily intake of Ephedra herb and its preparations from all foods that does not give rise to concerns for human health. Nevertheless, it concluded that exposure to total ephedra alkaloids or ephedrine in foods, mainly in food supplements could lead to severe adverse effects on the cardiovascular and central nervous systems (such as hypertension and stroke), which may be enhanced in combination with caffeine. Therefore, the use of Ephedra herb and its preparations containing ephedra alkaloids in food is of significant safety concern for human health.

Considering the significant safety concern associated with the use of Ephedra herb and its preparations in foods, in particular with regard to exposure to ephedra alkaloids present in food supplements, and considering that no daily intake of Ephedra herb and its preparations that does not give rise to concerns for human health could be set, the use of that substance in foods is prohibited. Therefore, Ephedra herb and its preparations is included in Annex III, Part A of Regulation (EC) No. 1925/2006.

Mineral Waters

The EU has published an updated list of natural mineral waters which are recognised by EU Member States. The mineral waters recognised by Ireland remain unchanged from the previous list and are as follows:

Trade Description Name of Source Place of Exploitation

Ballygowan Ballygowan Spring Castle Demesne, Newcastle West, County Limerick

Glenpatrick Glenpatrick Spring Cashel Road, Clonmel, County Tipperary

Kerry Spring Kerry Spring Ballyferriter, County Kerry

Tipperary Tipperary Spring Pallas Street, Borrisoleigh, County Tipperary

New Regulations

The following Regulations have been introduced over the last few months in Ireland: S.I. No. 68 of 2015 European Communities (Food and Feed Hygiene)(Amendment) Regulations 2015

S.I. No. 113 of 2015 European Union (Origin Labelling of Meat) Regulations 2015

March/April 2015Page 8

FSAI News

Food Enzymes: The Establishment of an EU Positive List Regulation (EC) No. 1332/2008 lays down rules on food enzymes used in foods, including enzymes used as processing aids. The objective of the Regulation is to ensure the smooth operation of the internal market while guaranteeing a high level of protection for human health and consumers.

The Regulation lays down the conditions for the use of food enzymes and defines the rules for their labelling. The Regulation also allows for the creation of a list of authorised enzymes or positive list. This first positive list of authorised enzymes is to be established on the basis of applications for authorisation submitted and received by the European Commission (EC). The period for submitting

applications for authorisation of food enzymes presently on the market and publication in a future positive list closed on 11 March 2015. This deadline follows a lengthy period for submission of applications which began on 11 September 2011.

All applications for authorisation submitted before 11 March 2015 will be assessed by the EC and if valid sent to the European Food Safety Authority (EFSA) for safety evaluation. EFSA will then publish scientific opinions on each valid food enzyme application. EFSA opinions are used by the EC in drawing up its positive list and making risk management decisions regarding the use of each food enzyme. Some of these opinions have already been published by EFSA.

However, it is anticipated that due to the number of applications received, it will be a number of years before EFSA completes its work and the positive list is published by the EC. In the interim period, all food enzymes which are currently legal in a Member State and which have had an application for authorisation submitted to the EC may remain so until such time as the first positive list of authorised food enzymes is published. Applications for authorisation received by the EC after 11 March 2015 will not be included in the first positive list, but rather in subsequent positive lists.

For further information, see: http://bit.ly/1aOFfAT.

A Working Group of the EFSA Panel on Contaminants in the Food Chain (CONTAM) met in the FSAI offices in early April.

The Working Group was established to develop draft scientific opinions on substances prohibited for use as veterinary products in foods of animal origin and, particularly, to provide advice to the European Commission on the suitability of Reference Points for Action (lowest target concentrations of prohibited substances that analytical methods should measure) for the protection

of public health. The group is tasked with developing draft scientific opinions on non-allowed pharmacologically active substances in food and feed and their reference points for action.

An Opinion on Chloramphenicol was published in 2014 and the Working Group is currently finalising a draft opinion on Nitrofurans. The group will begin working on a draft opinion on (Leuco) Malachite Green during the second half of 2015.

Working Group of the EFSA CONTAM Panel Meet in Dublin

Pictured are members of the Working Group of the EFSA Panel on Contaminants in the Food Chain. From left to right: Rolaf Van Leeuwen, Marcel Mengelers, Katleen Baert, Noel Joseph, Pamela Byrne (CEO, FSAI), Michael O’Keeffe (Chair of the Panel), Metka Filipič, Bitte Aspenstrom Fagerlund, Ron Hoogenboom and Peter Fürst.

March/April 2015 Page 9

FSAI News

? FAQ Many people contact our Advice Line each month to ask questions on a variety of food safety issues. Some questions get asked time and time again – so in each issue of FSAINEWS, we feature a Frequently Asked Question. This issue’s question is:

What Is Meant by ‘Meat Preparations’ And ‘Meat Products’? Definitions for meat preparations and meat products are given in Regulation 853/2004/EC. However, in practice, it can be difficult to determine whether a product is one or the other. This distinction is important as, for example; a certain additive may be permitted in a meat product but not a meat preparation.

The following are the definitions as set out in the Regulation:

‘Fresh meat’ means meat that has not undergone any preserving process other than chilling, freezing or quick-freezing, including meat that is vacuum-wrapped or wrapped in a controlled atmosphere

‘Meat preparations’ means fresh meat, including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat

‘Meat products’ means processed products resulting from the processing of meat or from the further processing of such processed products, so that the cut surface shows that the product no longer has the characteristics of fresh meat

Regulation 852/2004/EC on hygiene of foodstuffs defines ‘processing’, ‘processed products’ and ‘unprocessed products’ as follows:

‘Processing’ means any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes

‘Unprocessed products’ means foodstuffs that have not undergone processing, and includes products that have been divided, parted, severed, sliced, boned, minced, skinned,

ground,

cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen or thawed

‘Processed products’ means foodstuffs resulting from the processing of unprocessed products. These products may contain ingredients that are necessary for their manufacture or to give them specific characteristics.

Guidance

The definitions of ‘meat preparations’ and ‘meat products’ in the legislation are intentionally broad because meat technology is innovative. In order to assist with determining whether a product should be considered a meat preparation or a meat product, the European Commission has produced guidance which provides examples of the types of products or processes.

All meat products fall within the definition of ‘processed products’. However, meat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre structure of the meat completely and the cut surface shows that the product has the characteristics of fresh meat.

Products may be placed on the market before the processing has resulted in complete changes to the meat/internal muscle fibre structure. In such cases, the degree to which the characteristics of fresh meat have been eliminated at the point where a product is placed on the market will determine the definition into which it falls. If the characteristics of fresh meat are not completely eliminated, the product should be considered to fall within the definition of ‘meat preparations’. If the characteristics of fresh meat are completely eliminated, it should be considered to fall within the definition of ‘meat products’.

The guidance document provides the following clarifications:

• Fresh meat that has been reduced to fragments includes minced meat.

Therefore, minced meat to which other foodstuffs, seasonings or additives have been added falls within the definition of meat preparations.

• Fresh meat that has been marinated completely through to the centre falls within the definition of ‘meat products’ as the definition of ‘processing’ includes marinating

and this process results in a denaturising of muscle fibre proteins which constitutes modification of the internal muscle fibre structure and elimination of characteristics of fresh meat at the cut surface.

• Fresh meat that has not been marinated completely through to the centre falls within the definition of ‘meat preparations’ as the modification of the internal muscle fibre structure is not complete and the cut surface still shows the characteristics of fresh meat.

• Salted or cured meat, even throughout the whole meat, placed on the market in the initial phase of the maturing process and which has not undergone any other processing, such as cooking or drying, falls under the definition of ‘meat preparation’, as characteristics of fresh meat still remain. When the product is submitted to further processing, such as drying, which results in the elimination of the characteristics of fresh meat, it will then fall within the definition of ‘meat products’.

• Flash fried meat which remains raw in the centre falls within the definition of ‘meat preparations’, as the heating process was insufficient to modify the internal muscle fibre structure of the meat and eliminate the characteristics of fresh meat completely. The cut surface, therefore, still shows characteristics of fresh meat.

• Flash fried meat marinated through to the centre or completely cured before flash frying falls within the definition of a ‘meat product’, because the marinating/complete curing has eliminated the characteristics of fresh meat.

• Meat which has been completely fried but which still requires cooking before consumption falls within the definition of ‘meat products’, as the frying has modified the internal muscle fibre structure of the meat to the extent that the characteristics of fresh meat have been eliminated and the cut surface no longer shows the characteristics of fresh meat.”

The Guidance Document on Regulation 853/2004/EC can be accessed on our website at http://bit.ly/17Dl2g8

March/April 2015Page 10

FSAI News

Small Food Business Start-Up Seminar The FSAI hosted two Small Food Business Start-Up Seminars recently – in Waterford on 24 March and in Athlone on 21 April. The aim of the events was to make it easier for new food businesses to get up and running and help them to comply with all the relevant food safety requirements.

At the seminars, various experts from the FSAI outlined the many information resources available to food businesses, food safety training requirements, how to set up a food safety management system, labelling regulations and what businesses need to do in the case of a product recall. Sue Codd (Environmental Health Officer, South Tipperary) and John Hanily (Principal Environmental Health Officer, Roscommon), detailed how to register a food business and what to expect from an inspection. Ciara McDonagh and Carol Griffin, Food Industry Development Department, Teagasc, outlined what is involved in developing a new food product. Case studies at the events were provided by Ken Madden, The Lismore Food Company, Waterford and Dermot Walsh, M&D Bakery, Sion Hill, Waterford, who outlined their recent experiences in setting up and running small food businesses. In Athlone, Karen Gordon, Roscommon Chocolate Company and Richard Siberry, Black Donkey Brewing Ltd., Roscommon gave an overview of their experiences in business.

There were a number of Q&A sessions and experts were available for further discussion after the event closed. The Local Enterprise Office, Health and Safety Authority, Health Service Executive and Teagasc all had information stands at the events to provide information and advice on the training, mentoring, start-up supports, health and safety, food safety inspection, product development and finance aspects of food businesses.

The seminars are one aspect of several supports the FSAI provides food businesses on an ongoing basis, including a free Advice Line and a dedicated online resource to assist people thinking of setting up a new food outlet or business.

Event Round-up

Pictured are speakers at the Waterford event: Ciara McDonagh, Teagasc; Dermot Walsh, M&D Bakery and Karl McDonald, FSAI.

Richard Sibbery, Black Donkey Brewing Ltd. is pictured here at the Athlone event with Elaine Connolly, FSAI.

Pictured at the Athlone event are: Raymond Ellard, FSAI; Karen Gordon, Roscommon Chocolate Company (speaker) and John Hanily, PEHO, HSE Western Area, Roscommon (speaker).

Pictured at the Waterford Small Food Business Start-up Seminar are: Sue Codd, Environmental Health Officer, South Tipperary; Carol Heavey, FSAI and Caroline Prendergast, Waterford City Enterprise Office.

March/April 2015 Page 11

FSAI News

Shellfish Regional Information MeetingsThe FSAI, in conjunction with the Sea-Fisheries Protection Authority, the Marine Institute and Bord Iascaigh Mhara, is holding a series of Shellfish Regional Information Meetings around the country in April and May. The informal events are an opportunity for all those involved in the shellfish industry to learn more about the role of the Irish Shellfish Monitoring Programme and how it assists industry to ensure that live bivalve molluscs placed on the market meet the highest standards of food safety. This series of events will focus on microbiological classification of shellfish production areas but will also cover topics such as biotoxin and phytoplankton monitoring, phytoplankton sampling and viruses.

The events will take place in Donegal, Galway, Cork, Dublin and Kerry. To register for one of these free half day events, please visit our website www.fsai.ie, or phone 01 8171398.

Taking Care of Business - South East RegionTaking Care of Business is a free half-day event, specifically designed to help small and start-up businesses understand and benefit from the services provided by many Irish State offices and agencies, including the FSAI. The event will include short presentations and opportunities to get information directly from the agencies involved.

Attendees at these events will receive practical information and advice from various State agency representatives. They will also better understand the key regulations that affect their businesses and receive access to supports and tools.

The next Taking Care of Business event will take place on April 30 in the Tower Hotel, Waterford.

Upcoming Events

Pictured at the March Breakfast Bite were Lucia Dutu and Kitty Zhao

Subscribe to our Events For further information on upcoming events, see our website at: www.fsai.ie/events. You can subscribe to our email alerts to receive further details when they are available.

Breakfast Bites Breakfast Bites are a series of free, informal breakfast meetings, held by the FSAI, for small food businesses. Here, we provide useful information on various topics. These events are very helpful for people who own or work in a small food business and also for those who

want to get a new food business off the ground.

Our most recent ‘Breakfast Bite’ took place on 18 March on ‘Food Safety Training – What You Need to Know’. Carol Heavey, Training Executive, FSAI, explained what the legal

food safety training requirements are and provided information on the various options on how businesses can meet their individual workplace needs. There was an opportunity to ask Carol questions at the end of her presentation.

Helen Holton and Sophie Nicullaud attended the Breakfast Bite on food safety training

March/April 2015Page 12

FSAI News

Editor: Edel Smyth

Contributors:

Anne-Marie Boland

Helen Crowley

Carol Heavey

Karl McDonald

Michael O’Keeffe, Chair of the FSAI Chemical Safety Sub-Committee

Abbey Court Lower Abbey Street Dublin 1

Tel: (01) 8171300

newsletter@fsai.ie

www.fsai.ie

www.facebook.com/FSAI

@FSAIinfo.

Please subscribe to our mailing list, or update your details, by contacting us at newsletter@fsai.ie.

You can also subscribe to the electronic version of our newsletter online at www.fsai.ie.

‘Permission is granted to reproduce information contained herein with appropriate credit’. © 2015

The FSAI produces a wide variety of publications, on many topics, in response to a high demand for information. All of our publications are available to download or order online. While the majority are free of charge, online payment is accepted for items where a charge applies. The publications search can be narrowed by using a keyword, topic, type or year, if known. This section of our website records approximately 9,000 visits per month. In addition, our Advice Line receives almost 300 requests each month for publications. However, ordering through the Advice Line incurs an administration charge of €5, which doesn’t apply to online orders.

The Safe Catering Pack remains the most in-demand publication, with a high number ordered each month. It is a tool to help caterers develop a system to manage food safety and to comply with the food hygiene regulations. It is based on the principles of HACCP, a process that helps food businesses look at how they handle food and introduce procedures to make sure the food they produce is safe to eat. The pack costs €70 (including postage) and can be ordered online at: www.fsai.ie/safecatering.

FSAI Publications Available Online

Recent PublicationsThe following publication has recently been produced by the FSAI and is available on our website:

• Survey: Raw Milk and Raw Milk Filter Microbiological Surveillance Programme