New-style Food Hazards……..

Functional food

Life-style diseases: physiological function weaker

 Cardiovascular disease
 Hyper
 Diabetes

Functions of nutrient

 Provide energy
 Important for Growth and development
 Regulate Body Processes/Functions

Diet  physiological function  if it is weak, we get life-style disease

How to increase physiological function and prevent life-style disease?

Food provide function  improve our health

Functional food:

Are food or dietary components that may provide a health benefit beyond basic nutrition.

Functions:

 Health promotion: improve mental and physical well-being.

 Disease prevention: reduce the risk of diseases.

It should have:

 Safety evaluation
 Dietary Balance
 Physiological Activity

Genetically Modified Foods (GM)

Are foods derived from organisms whose genetic material DNA has been modified in a way that
does not occur naturally, like through the introduction of a gene from a different organism.

 Modern biotechnology
 Gene technology

GM crops:

 Soybean
 Corn
 Tomato
 Potato
 Papaya
  Squash
 Rice

Why are GM foods produced?

Potential benefits:

 Reduce production cost and increase yield

 Resistance to plant diseases
 Increase tolerance of herbicides
 Increase tolerance for heat, cold, drought
 Enhance special nutrients: protein, calcium, folate
 Improve flavour and texture of produce
 Mitigate allergen level

Compared to conventional food is GM food safer?

Conventional food is safe, what about GM food?

Major concerns:

 Allergenicity and toxicity  antibiotic resistance gene can transport bacteria in gu

 Gene transfer  antibiotic resistance
 Outcrossing

Safety Assessment of GM Food

 Direct health effects (toxicity)

 Potential to provoke allergic reaction
 Specific components (nutritional or toxic)
 Stability of the inserted gene
 Nutritional effects associated with genetic modification

All GM foods should be assessed before being allowed on the market!

New-type Technological Foods

Food preservation aim to minimise food hazards

Food processing technology:

 Heat treatment
 Frying
 Cold storage
 Preservative
 Acid, sugar, salt
 Controlled-atmosphere storage
 Modified-atmosphere storage

Radiation:
  Microwave
 Infrared
 Ionizing radiation

Is food safe?

-Food irradiation: is a processing technology which involves treating food with ionizing radiation.

“Cold pasteurisation”.

Objectives:

 Control foodborne pathogens

 Reduce microbial load
 Reduce insect infestation
 Inhibit the germination of root crops
 Extend the durable life of perishable produce

Radiation sources:

 Machine: X-ray and electron beams (limited penetration)  foods of shallow depth
 Radioisotopes: 60Co 137Cs (gamma rays) (high penetration)
o Packaging food
o Food in bulk

Effects of ionising radiation

Energy is absorbed in food  result in ionisation or excitation of atoms and molecules  chemical
and biological changes in food.

*Chemical effects of food irradiation (it generates new harmful products)

 Breakdown of the excited molecules and ions

 Reaction with neighbouring molecules
 Reaction of isomerization and dissociation
 Water radiolysis

*Biological effects of food irradiation

 Alter cell membrane structure

 Reduce enzyme activity
 Reduce nucleic acid synthesis
 Affect energy metabolism through phosphorylation
 Cause DNA damage

Factors affecting the efficacy of food irradiation

 Dose of used irradiation

 Radiation resistance: viruses, bacterial spores (lower moisture) > bacteria, yeasts
 Other factors: temperature, pH, presence of oxygen, solute concentration
Application of Food Irradiation

 Limit unwanted sprouting

 Decontaminate herbs and spices
 Delay ripening
 Reduce pathogenic microorganisms
 Disinfestation
 Extension of shelf-life

Safety

 Radiological safety
o Speed passing radiation field
 Radiation dose
 60 Co < 60 kGy, 137Cs <60 kGy, X-ray < 5 MeV, electrons < 10 MeV
 Absorbed dose
 Max < 10 kGy
 Food itself should never come into direct contact with the radiation source!
 Microbiological safety
o Reduction in the natural microflora
o Development of radiation resistant mutants
 Toxicological safety
o Toxicity studies in animals
o Human clinical studies
o Chemical toxicological studies (some substances can cause caner)

Nutritional quality

 Macronutrients (stable, they don’t get lost)

o Protein
o Lipid
o Carbohydrate
 Micronutrients
o Minerals (stable)
o Vitamin (sensitive, vitamin A, vitamin B1, Vitamin E and Vitamin K)  food rich in
vitamin is not good to be exposed under food irradiation.
 Factors:
o Dose
o Type of food
o Temperature
o Atmosphere
o Packaging
o Storage time

Safety  control applied dose

Labelling of irradiated food

 “Irradiated”
 “Treated with ionizing radiation”

Nanotechnology and food safety

1 Nano is 10^-9 m.

(No internationally agreed definition)

Nanotechnology is usually applied to the process of controlling the size and shape of materials at
the atomic and molecular scale.

Applications in food sector:

-Only in the infancy

1. Food contact materials

a. Food packaging: addition of nanoparticles into shaped objects and films.
b. Aim:
i. Durability
ii. Temperature resistance
iii. Flame resistance
iv. Barrier properties
v. Optical properties
vi. Recycling properties
c. Examples
i. PET beer bottles with nano-clay gas-barrier
ii. Polypropylene food containers with nano-silver for antimicrobial action
iii. Nano-zin oxide containing film for food wrapping
iv. Biosensors for monitoring condition of food during storage and
transportation
2. Nanoencapsulation
a. 2nd largest area
b. Extension of microencapsulation
c. Mask the unpleasant tastes and flavours of ingredients
d. Target delivery of active ingredients of functional food and nutraceuticals
3. Nanostructured food ingredients and additives
a. The processing and formulation of food ingredients to form nanostructures
b. Nanotextured food products (improve taste, texture and consistency, enhance
bioavailability, mix incompatible ingredients, produce low-fat nanotextured food)
i. Spreads
ii. Ice-cream
iii. Yogurt
iv. Mayonnaise
Safety

 Indirect sources of food contaminants

 Alter absorption and metabolism (Gastro Intestinal tract)
 Unknown toxicity
o Cause oxidative damage
o Brain-cell damage
o DNA damage
 Lack of analytical method/predictive model to evaluate safety of nanoparticles

Can it threat our health or not?

Trends  Food should be:

 Safe
 Natural
 Nutritional
 Functional

How to evaluate hazard on the food?

Food Safety system evaluation

 Toxicology assessment
 Risk analysis
o Risk Assessment
 Critical
 Science based
o Risk Management
 Policy based
o Risk communication

Issues:

 Hazards
 Control Risk
 Safety dose
 Safety

HACCP Hazard Analysis Critical Control Point

is a scientific and systematic approach to identify, assess and control hazards in the food
production process, from purchasing, receiving, transportation, storage, preparation, handling,
cooking to serving.

Aim:
  Control critical control point to prevent risk
 Focusing on active prevention rather than relying mainly on end-product testing.

Approach

1. Identify specific hazards

2. Measures for the control
3. Ensure food safety

Depends on GMP (Good Manufacturing Practice) and SSOP (Sanitation Standard Operating
Procedures.

 Supplier Management
 Cleaning and Sanitation
 Control of operation and transportation
 Environmental hygiene
 Personal Hygiene
 Pest Control
 Staff Training and Management of Traceability System

Principles:

1. Conduct hazard analysis

2. Determine critical control point (CCP)
3. Establish limits for each CCP
4. Establish monitoring procedures for CCPs
5. Establish corrective actions
6. Establish verification procedures
7. Establish a record system