Providing safer foods for European Citizens

Press briefing agenda:

·         10:45    Introduction by Liam Breslin, DG Research, European Commission.

·        10:50    FoodSense: detecting drug residues in food with optical sensors

                 Karl-Erik Hellenäs, National Food Administration, Sweden.

·         10:55    A network to combat E. coli 0157, a deadly threat

                 Geraldine Duffy, The National Food Centre, Ireland.

·         11:00    Prevention of mycotoxin entering the food chain

                 Naresh Magan, Cranfield University, UK.

·         11:05    Commission validates BSE tests

                   Heinz Schimmel, Joint Research Centre, European Commission.

·         11:10    Questions

Providing safer foods for European Citizens

Food safety is increasingly important to the European consumer. The reduction of illnesses linked to food contamination will be one of the key aims of research funded in Priority 5, Food Quality and Safety, of the 6^th Framework Programme. This will build on excellent research already funded which investigates microbiological agents such as E coli O157, novel pathogens such as Prions and toxic chemicals, such as veterinary medicine residues as contaminants affecting food safety.

In the Sixth Framework Programme €685 million are available for the Food Quality and Safety priority. A proportion of this will be used to fund research to improve food safety by:

·     Ensuring safety and quality along the complete food chain

·     Investigating production methods and processes for foodstuffs and animal feeds which are safer;

·     Studying the epidemiology of food-related diseases

·     Investigating the impact on human health of animal feed and

·     Investigating the implications for food safety posed by environmental health risks and the impact of local ecological disasters and of pollution on food safety.

Work funded under the Fifth Framework Programme has already made strides to improve European Food Safety

·     The Food Sense project has developed biosensors capable of detecting toxic veterinary medicine residues in meat and milk products. These biosensors are cost-effective and high throughput, producing a rapid result, and are being developed by a spin-off commercial company. Furthermore, the technology should be applied to other contaminants than veterinary medicine residues, including phycotoxins, endocrine disrupters and pesticides.

·     The VTEC network has enabled researchers investigating E. coli bacteria, responsible for severe food poisoning, to integrate their activities. Risk factors for transmission have been identified, as well as novel strains of E. coli. Objectives for future research in this area have been defined, a key factor in harmonising European research aims.

·     The mycotoxin prevention cluster is developing diagnostic tools for the detection of chemicals which contaminate foods, both reducing their nutritional value and acting in some cases as carcinogens. Methods to prevent their entry into the food chain are also in development.

The Commission’s Joint Research Centre plays a vital role in the detection of BSE by evaluating and validating tests to both prevent and control the spread of this disease. The JRC has validated the tests which, since 1^st January 2001, must be performed on all cattle, post mortem. These tests led to the discovery of cases of BSE in countries which had previously been thought BSE free. Additional projects co-ordinated by the JRC include the evaluation of new post mortem tests for BSE and the evaluation of tests to identify BSE cases preclinically. The JRC participates in discussions to set up a system which will allow the validation of tests able to diffrerentiate between TSEs.

Contacts at the European Commission

Liam Breslin, Head of Unit, Quality of Food, DG Research, European Commission

e-mail : Liam.Breslin@cec.eu.int

Stéphane Hogan, Press Officer, DG Research, European Commission.

Tel.: +32-2-296.2965 - fax: +32-2-295.8220 - e-mail: stephane.hogan@cec.eu.int

Preventing Mycotoxins from entering the food chain

Mycotoxins are produced by contaminant moulds in a wide range of food and feed raw materials, some of which are carcinogenic. They are heat stable and difficult to remove once they have entered the food chain. Research has focussed on management and diagnostic systems to identify where these toxins are produced and where they can be effectively controlled to minimise consumer exposure.

Moulds are important factors adversely affecting the quality of a wide range of food raw materials and their products. They are responsible for significant calorific losses and reductions in the nutritional quality of food. Some moulds produce chemicals (mycotoxins) which are toxic to humans and animals. Some of the mycotoxins (aflatoxins and ochratoxins) are known carcinogens.

EU legislation sets limits for acceptable levels of these toxins, and is being prepared for others (deoxynivalenol). How these levels can be attained has been a subject of great debate. Recent research has concentrated on using the quality assurance approach within a HACCP framework to identify the critical control points (CCPs) in the food chain where mycotoxins might be produced in a range of food production systems.

To this end, the EU has funded a group of complementary and linked research projects in the so-called "mycotoxin prevention cluster". This aims to deliver some of the information/knowledge and the necessary tools for the effective development of preventative management systems. Simple diagnostic tools are being developed for the detection and quantification of the presence of the toxic moulds themselves or the mycotoxins in relation to the legislative limits. Lateral flow devices, ELISA-based assays and quantitative PCR techniques have been developed and are being validated at the present time. Methods to control these moulds in the field, and post-harvest using natural biocontrol organisms and anti-oxidants are showing promise for effectively prevent entry of these toxins into the food chain. Up to 90% control of mycotoxins has been observed with some natural competitive microorganisms for which IPR will be sought.  Natural anti-oxidants have been found which can give almost complete control of mycotoxin production by moulds in stored wheat/maize. Pilot scale tests are in progress. Accurate safe storage conditions for different cereals are being identified for stakeholders in the food chain. Risk assessment models are being produced to enable decisions to be made on toxin occurrence/production and the triggering of prevention measures. More accurate toxicological information is being produced to assist legislators in fixing more accurate exposure limits.   

Further information:

www.mycotoxin-prevention.com

Contacts/Coordinators for the Mycotoxin Prevention Cluster are:

Contacts at the European Commission

Dr. Achim Boenke, Scientific Officer, Unit E-2, DG Research, European Commission

e-mail: achim.boenke@cec.eu.int

Providing safer foods for European Citizens

Speakers’ biographies:

·       Naresh Magan obtained a BSc (Hons) Botany, MSc in Plant Pathology from Exeter University and his PhD in Agricultural Botany at Reading University. Professor in Applied Mycology at Cranfield University, he runs an active research group specialising in early detection/prevention of spoilage microorganisms and their toxins entering the food chain including use of electronic nose technology, immuno(bio)sensors, ecophysiology/ formulation of biopesticides and bioremediation strategies using microorganisms. He has a wealth of experience in EU research projects and is co-ordinator of a Cluster of EU projects on Mycotoxins, and the UK representative and Vice-Chairman of COST 835 on Agriculturally important toxigenic fungi.