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FOOD SAFETY ASPECTS
CONCERNING TRADITIONAL
FOODS
NASTASIA BELC
NATIONAL R&D INSTITUTE FROM FOOD BIORESOURCES,
BUCHAREST, ROMANIA
2
“Traditional means proven usage in the
community market for a time period showing
transmission between generations: this time
period should be the one generally ascribed as
one human generation, at least 25 years” (EU,
2006).
Published definitions of traditional foods
include temporal, territorial and cultural
dimensions:
the idea of a transmission from generation to
generation
elaborative statements about:
traditional ingredients
traditional composition and
traditional production and/or processing
Traditional foods - definitions
Protected Designation of Origin (PDO) is defined in Regulation (EC) No. 510/2006 as
meaning the name of a region, a specific place or, in exceptional cases, a country, used to
describe an agricultural product or a foodstuff:
• originating in that region, specific place or country,
• the quality or characteristics of which are essentially or exclusively due to a particular
geographical environment with its inherent natural and human factors, and
• the production, processing and preparation of which take place in the defined geographical
area;
Protected Geographic Indication (PGI) is defined Regulation (EC) No. 510/2006 as meaning
the name of a region, a specific place or, in exceptional cases, a country, used to describe an
agricultural product or a foodstuff:
• originating in that region, specific place or country, and
• which possesses a specific quality, reputation or other characteristics attributable to
that geographical origin, and
• the production and/or processing and/or preparation of which take place in the defined
geographical area.
Traditional Specialities Guaranteed (TSG) means a traditional agricultural product or
foodstuff recognised by the European Community for its specific character through its
registration under Council Regulation (EC) No. 509/2006 . For the purposes of the Regulation
‘traditional’ is defines as meaning proven usage on the European Community market for a time
period showing transmission between generations; this time period should be the one generally
ascribed to one human generation, at least 25 years.
Council Regulation (EC) No. 509 / 2006
on agricultural products and foodstuffs as traditional specialties guaranteed
Commission Regulation (EC) No. 1216 / 2007
laying down detailed rules for the implementation of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed
Previous EU funded research projects focused on
traditional food products: TYPIC, DOLPHINS,
TRUEFOOD, TRACE, EuroFIR, Tol4FOOD
European Legislation
‘‘a product frequently consumed or associated with specific celebrations and/or seasons, normally transmitted from one generation to another, made accurately in a specific way according to the gastronomic heritage, with little or no processing/manipulation, distinguished and known because of its sensory properties and associated with a certain local area, region or country’’. (TRUEFOOD project)
Traditional foods - definition from the
European consumers’ perspective
Positive image of traditional food products based on information collected through a cross-cultural survey in 6 European countries is correlated to:
special taste
good appearance
high quality
healthy
safe
high nutritional value
difficult to prepare and expensive
Consumers’ perspective
Norm No. 690/2004 for approval the rules regarding the conditions and criteria for certification of traditional products
Decision No. 134/2008 on agricultural products and foodstuffs as traditional specialties guaranteed
Norm No. 160/2008 for approval of the procedure for registration and verification of documents for obtaining protection of traditional specialties guaranteed, procedure for submission to the European Commission an application for traditional specialty guaranteed. Specific rules regarding the model and the use of the national logo
Norm No. 368/2008 for approval the rules regarding the definition, description, presentation and labeling of Romanian traditional spirits
National Legislation
8
According to Romanian Direction No. 690 / 2004 traditional food products:
should be obtained from traditional raw materials
should present a traditional composition or a traditional production and/or
processing technique
should be distinguished from other similar products from the same
categories
to be traditional itself or to express traditionalism
to be according to a specification
The specification should contain:
the name of the product
the description of the production technique
the explanation of the geographical area
the elements which provide assessment of traditional features
the description of the product characteristics
minimum requirements and procedures for verification and control of
traditionalism
Specific rules for traditional foods
Traditional foods may possess nutritional qualities proved during the time:
fermented food – dairy products;
bakery products obtained through traditional process;
meat products processed without additives;
cold extraction oils;
fermented drinks;
so on
Traditional foods: nutrition issues
Traditional foods have an assumed ‘history of safe use’ in the country in which they are used.
Although, no food can be considered to be absolutely safe under all circumstances – individuals may tolerate the same food differently.
Traditional food is considered safe within the context of its traditional use by the consuming population group and prevailing dietary, preparation and processing regimes and cultural practices.
Foods prepared and used in traditional ways have therefore been considered to be safe for the consuming population on the basis of long-term human experience. However, foods, in general, may contain natural toxicants, anti-nutrients or allergens that would cause concern if they are present above accepted levels or consumed by
sensitive
Individuals.
Traditional foods – food safety
Chemical contaminants that may be associated with traditional foods are:
mycotoxins – produced by moulds either in crops during unfortunate weather conditions or during storage of crops under humid conditions;
acrylamide – formed in appreciable amount during heating treatments of carbohydrate-rich food (potatoes, cereals, coffee);
diethyl carbamate formed during fermentation process;
heterocyclic aromatic amines (‘cooked food mutagens’) – formed during frying, baking and grilling of fish and meat;
polycyclic aromatic hydrocarbons (PAH) – formed in appreciable amount during smoking and barbecuing of food.
Traditional foods – food safety
The traceability imposed to ensure food safety is important
for traditional foods.
Traditional foods – food safety
15
Hygiene assessment in food plants
processing traditional foods
Target group: 34 SMEs involved;
Duration: 20 months
(2)
(1)
(1)
(4)
(4)
(4)
(1)
(1)
(5)
(1)
(7)
(6)
(1)
Bakery and
pastries
processors
Dairy products processors
17
Besides the measurable results (interviews, questionnaires, tests,
samples), we found as main achievement of this project the positive
attitude changing, as effect of the implication of the operators in self
assessment, in an accessible way related to a limited level of
understanding.
Self
assessment
Interactive
participation
Pictures from
The seminar
organized
in the project,
June
2007, Sibiu
18
PROCESSING
19
RAW MATERIALS, INGREDIENTS STORAGE
PARAMETERS MONITORING, REGISTERS
20
EQUIPMENTS HYGIENE
17 18
PEST CONTROL
21
STORAGE SPACES HYGIENE, TRANSPORT
69
22
SC ASI NATURE SRL, Tichindeal,
SIBIU, ROMANIA
22
CCP MONITORING
23
PRODUCTION SPACES HYGIENE
24
25
STORAGE SPACES
PACKAGING
What the main safety concerns are?
- Chemicals – environmental pollutants and
from processing
- Microbiological – from distribution chain
(before and after processing), processing
- How long distribution chain is related to shelf
life?
Needs:
- information, continuous trainings
- clear rules
Conclusions
Knowledgements:
dr. Alina Culetu
dr. Denisa Duta
PhD student Fulvia Manolache
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