This document discusses aspects of food safety developments and global trends. It covers four main topics: food quality and safety requirements, World Trade Organization (WTO) and Codex harmonization of standards, toxic contaminant residues, and validation techniques. The document outlines factors affecting food safety at various stages from farm to consumption and differences between developing and developed countries in food consumption patterns and safety issues. Codex Alimentarius and Sanitary and Phytosanitary Measures Agreement are described as playing key roles in ensuring global food safety.

1. Presented By
Dr. R.K. KHANDAL
DIRECTOR
ASPECTS OF FOOD SAFETY:
DEVELOPMENTS & GLOBAL TRENDS
SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH
19, UNIVERSITY ROAD, DELHI-110 007
Email : sridlhi@vsnl.com Website : www.shriraminstitute.org

2. Aspects of Food Safety: Developments &
Global Trends
Part – I
• Food Quality & Food Safety Requirements
Aspects
• WTO, Codex and Harmonization of
Standards
Part –II
• Residues of Toxic Contaminants
• Method Validation and Techniques
Toady’s interactive session would focus on above four
main aspects in two parts

3. OUTLINE I: QUALITY, SAFETY & STANDARDS
 Food and Food Quality
 Food Safety
 Safety Laws
 Food Safety Issues : Divide between
Developed & Developing World
 Codex Challenges & WTO opportunities
 The path forward

4. Food & Food Quality

5.  Food is anything which is:
 Solid or liquid
 Digested when ingested
 Assimilated in the body
 Performs various functions in the body
What is Food ?
 Anything that is eaten or ingested and includes :
Beverages like water, Additives like spices

6. Sources of
Food
FRUITS
SPICES TUBER CROPS
CEREALS,
PULSES,
OILSEEDS
MUSHROOM
PLANTATION
CROPS
MARINE FOOD
MEDICAL
AROMATIC
PLANT
VEGETABLES
 Land-farming, aqua-farming and animal husbandry
MEAT &
POULTRY
MILK
&DAIRY
PRODUCTS

7. • Special diet
• Antioxidants
• Functional foods
• Milk & dairy
• Fish & fisheries
• Fruits
• Nuts
• Dry fruits
• Spices
• Herbal extracts
• Exotic fruits
Food For ?
Survival Nutrition
• Staple diet
• Basic foods
• Healthy
ingredients
• Nutrients
 Ranges from staple diet to healthy diet with functionality
Functional
• Grains & cereals
• Fruits &
Vegetables
• Meat & Poultry

8.  Additives must be checked for safety
 Bulk food must meet criteria of quality and safety
Additives : Small quantity
Components of Food Basket ?
Major Minor
 Cereals
 Pulses
 Dairy
 Fruits
 Vegetables
Spices
Sweetener
Food Colour
Flavour
Natural Synthetic
Preservatives
Food colours
Emulsifiers
Antioxidants
Antifoaming
agents
Bulk : Large quantity
Vegetarian Non-Vegetarian
 Meat
 Poultry
 Marine

9. Perception of Quality Food ?
Regulator
Nutritious, healthy, safe
functional, un-adulterated,
hygienic
 Food quality is perceived differently by consumer and
the regulator
 Stringent quality norms for international trade
Consumer
Freshness, aroma, taste,
appearance, free from foreign
particles and insect
infestation

10. Food Safety

11.  Safe food is the one without:
 Microbial contamination
 Mycotoxins
 Environmental contamination
 Residual Agrochemicals
 Residual Antibiotics/Veterinary Drugs
 Unsafe Gene Modification
 Banned Chemicals
 Adulteration
 Definition based on impurities : minor or major
Safe Food ?

12. ASPECTS
Post Harvest
 In order to minimize risk several challenges exist
at all levels
HarvestSeeds
Pre Harvest
Soil Water for irrigation
Chemicals & fertilizers
Planting material
Adulteration
Crop
maturity
Pest &
Diseases
Shelf-life
- Radiation
- Refrigeration
- Modified condition
Packaging
Migration of components
Transportation
Controlled conditions
Storage
Conditions
Treatment
Conditions
Processing
-Technology
- Additives
Gene modified
Variety
Treatment Technology
Aspects of Food Safety

13. Farm to Table : Safety Aspects for Milk
Stages
 Animals
 Collection of Milk
 Transportation
Factors Affecting
Quality
 Fodder
 Medicinal
treatment
 Sanitation of
animal
 Barn hygiene
 Hygiene of
milkman
 Equipment and
utensils
 Distance
 Time
 Heat
 Light
 Violent movement
Attributes
 Taste
 Flavour
 Fat
 Flavour
 Appearance
 Taste
 Appearance
Possible
Contaminants
 Fertilizers,
Pesticides
 Antibiotics,
veterinary drugs
 Physical
contaminants
 Bacteria
 Microbial
contamination
 Physical
contaminants
 Bacteria

14. Stages
 Storage
 Packaging
Factors Affecting
Quality
 Hygiene
 Temperature
 Type
 Sterility
 Hygiene
Attributes
 Ranicidity
 Appearance
 Shelf life
 Taste
 Flavour
 Shelf life
Possible
Contaminants
 Micro organism
 Bacteria
 Chemicals
 Micro organisms
 Bacteria
 Extraneous
matter
Possibilities of contamination exist at each step of
processing
For safe food (milk) careful monitoring is a must !
CONSUMER
Farm to Table : Safety Aspects for Milk

15. Stages
 Agriculture
 Harvest
Factors Affecting
Quality
 Soil
 Water
 Seeds
 Fertilizers
 GM Seeds
 Technology
 Proper Timing
Attributes
 Taste
 Flavour
 Flavour
 Appearance
 Taste
 Appearance
 Flavour
Contaminants
introduced
 Fertilizers
 Pesticides
 Chemicals
 Heavy metals
 Physical
 Pesticides
residues
 Microbial
contamination
 Mycotoxins
 Fumigants
 Insect
infestation
 Storage
 Moisture
 Temperature
 Humidity
 Fumigants
Farm to Table: Safety Aspects for Agri-Products

16.  Agri-products involve more complexities than dairy farming
Stages
Processing
 Packaging
 Transportation
Attributes
 Taste
 Appearance
 Flavour
 Shelf life
 Taste
 Flavour
 Appearance
 Shelf life
 Taste
 Appearance
 Flavour
 Rancidity
Factors Affecting
Quality
 Technology
 Additives
 Material used
 Hygiene
 Distance
 Time
 Heat
Contaminants
introduced
 Physical
 Banned chemicals
 Heavy metals
 Microbial
 Leachables
 Chemicals
 Micro organisms
 Bacteria
 Extraneous matter
 Bacteria
CONSUMER
Farm to Table : Safety Aspects for Agri-Products

17.  For safe food, each stage is critical for one reason or the other !
Sources
&
Control Points
Medical
treatment
Mycotoxins
Agrochemical
Rearing
Agriculture
Microbes
Consumer
Storage
Retails
Transportation
Packaging
Processing
Environment
Hygiene
Degradation on shelf Life
• PAH/PCBs
• Dioxins
• Furans
• Heavy Metals
Veterinary residues Microbes
Leachables
Residues

18. Food Safety Laws

19.  Consumer confidence in food
 Greater assurance
 Transparency
 Traceability
Requirements of Food Safety Laws
All the above to be reflected in food
laws
Food laws should be universal with
harmonized standards and norms

20. Food Safety: Development & Trends
 All the developments demand for food safety as a
criteria for food quality for global food trade
 The trends are clear for harmonization of standards and
compliance of SPS norms
Development Resulting Trend
WTO
Codex
SPS
PS
• Undisputed platform for resolving global food
trade issues
• Harmonization of food quality Standards
• Mechanism & systems to ensure food safety
• Systems to streamline the global food trade
between developing and developed countries

21. CODEX
Codex Alimentarious: Definition
Science based
organization
Reference point for food
safety
Focal point for R&D in
food
Independent and
unbiased
Consisting of experts
Multi-disciplinary
An independent international organization serving as the reference
point for food safety consisting of experts from multi-disciplinary areas
of food safety in the world
Codex A set up by WHO & FAO in 1962 has emerged as the focal point
for all food safety issues
What is Codex A? What it consists of?

22. CODEX
Codex Alimentarious: Scope
Food safety
issues
Labelling
Exchange of
information
Facilitation for
compliance of
food safety
Standards & quality
norms
R & D on food
safety
Codex A deals with all aspects of food safety for global food trade
To provide informations: quality, standards, R & D, etc.
A reference for 169 members for disputes of food trade
What it deals with? What is its purpose?

23. CODEX
Codex Alimentarious: Dimensions
Harmonization of
standards
Information provider
Resolution of disputes
Level-up
approach
Prioritization of R & D
areas for food safety
Scientific basis for
quality standards
 Codex A has several facets, as an inter-governmental
statutory body to ensure food safety for all !

24. Sanitary and Phytosanitary Measures
Agreement (SPS)
 Protects human, animal and plant health
 Based upon scientific principle involving risk
assessment studies
 Covers all aspects of :
 Testing
 Inspection
 Certification
 Approvals
 Packaging and Labelling
 All aspects are directly related to food safety

25. SPS Agreement : Based on 7 Principles
 National Sovereignty : Countries can use own risk standards
 Harmonisation : Reach a common measurement
 Equivalence : Acceptance of SPS measures of
another countries
 Science based measures : Include risk assessment studies
 Regionalisation : Allow Exports from disease free area
 Transparency : With respect to SPS measures if
differ in internationally recognised
standards
 Dispute resolution : Provides mechanism for resolving
disputes through scientific justification
 Leading multilateral agreement affecting the international
food trade ; Essential for food trade !

26. Food Safety Issues :
Developed Vs Developing World

27. Food Consumption Pattern ?
• Mostly fresh food
• Additives and chemicals used for
preservation and aesthetics
• Mostly Processed Food
• Additives and chemicals used for
preservation
• Food Safety is not a major concern
• Less concern about microbial,
chemical residues
• Food safety norms: Flexible
• Food Safety is major issue
• High concern about microbial,
chemical residues
• Food safety norms: Stringent
Developing
Countries
Developed
Countries
 A perceptible divide : trade barriers is an issue!

28. Issues Related to Food : Status ?
• PrimarySecurity
Quality
Production
Preservation
Processing
 A distinct division between the developed and developing
countries on various issues related to food and food trade !
 Immediate effect becomes a safety issue in developing
countries the long term effect concerns developed countries
Issues Developing
countries
Developed
countries
Safety
• Secondary
• Low Yield
• Marginal
• Primitive
• Secondary
• Secondary
• Primary
• High Yield
• Extensive
• Advanced
• Primary

29. Position of India in Global Food Production
Position Issues for Exports Target CountriesProduct
1
Milk, Tea, Jute, spices,
Banana,Mango
Confectionery
Mycotoxins,Seed Weevil,
Banned Additives
Residues, Labeling,
Packaging
EU , US, Gulf
SE Asia
Mustard, Ground nut,
Rice, Vegetables, Bakery
Residues, Seed Weevil,
Labelling,
Packaging,Mycotoxins
EU, US, Japan,
China
Wheat, Onion, Butter,
Sugar, Floriculture,
Fisheries, Cotton, Cold
drinks
Mycotoxins, Residues,
Labelling, Packaging,
Japan, EU, Gulf,
China, Asia
Honey, Mushroom,
Potato, Wine, Pulses,
Meat & Poultry
Packaging, Residues,
Mycotoxins, Labelling
EU, Japan, US4
3
2

30. • Institutional Co-ordination
Food Safety: Key issues for India
 Focus to create: Awareness for food safety issues; R & D infrastructure;
capability-building in monitoring; human resources development and
opportunities for adoption of state-of-the-art technologies
• Awareness of safety & quality control amongst stake-
holders in organized & unorganized sectors
• Incidences of Food-borne diseases
• Emergence of newer vibrant pathogens
• Quality of imported food products
• R&D focus & outreach
• Responsive monitoring system
• Technical skills & equipment facilities
• Introduction of variety of GM foods

31. Challenges
&
Opportunities

32.  Each component is important for the issues and
challenges of food safety in their own respect
MANUFACTURER
Aspects of Food Safety : Components
ASPECTSCONSUMER
PRODUCT
REGULATOR

33. MANUFACTURER
Aspects of Food Safety : Manufacturer Related
OpportunitiesChallenges
Processing
 Process Validation
 Cost reduction
 Coordination between
industries
Productivity
 New Product
Development
 Higher shelf life
 Increased marketability
New Products
 Quality Raw material
 Systems implementations
Cost Effectiveness
 Competition
 R & D for newer products

34. PRODUCT
Aspects of Food Safety : Product Related
OpportunitiesChallenges
Residues of banned chemicals
 Product tractability
 R & D studies in identifying
food borne hazards
 Risk assessment studies to
fix MRLs
Sanitary & Phyto-sanitary
 Increase in exports
 Better economy
 Technology development
for increasing shelf life
Genetically Modified
 Build capability & capacity for
residue monitoring
 Strong databases for residues
 Shelf life enhancement
 New packaging materials
Packaging Shelf Life
 New materials for
packaging
 R & D for biotechnological
products

35. REGULATORS
Aspects of Food Safety : Regulator Related
 Facilitation food trade
 Acceptance of export
consignment
MRLS
Barriers
OpportunitiesChallenges
Certification
Capability capacity
 Single regulatory authority
 Training of inspectors
 Enhancement of capacity/
capability
 Acceptance of systems at
unorganized levels
 Well defined policies
Quality Assurance
Safe product
Methods
Scientific basis
 Risk communication
strategies
 Management of food
safety crisis
 Harmonization of
standards

36. CONSUMER Opportunities
 Developing appropriate policy to advance ecologically friendly alternative &
ecosystem restoration technology at National & International level
Nutrition
Safety Aspects of Food : Consumer Related
Adulteration/
Contamination
Organic
 Risk Assessment studies
 New method development
 Research for value added
products
 Assessing nutrition of GM
derived foods
Benchmarking
Value Added
Products
Labelling
Challenges
 Safety food practices
 Quality monitoring
 Food chain hazard
identification
 Consumer education,
communication & training
 Transparency about
processing

37. What are we trying to say ?
 Food safety issues are complex in several
ways
 A divide exists between the producers and
consumers at international level
 Producers (Developed Countries) of bulk food
import functional food, producers (Developing
Countries) of functional food do of bulk
 Opportunities exist for all but the onus for
dealing with the challenges also lies on all !`

38. Rejection of Consignments
Basis: Non-Scientific MRL Values (An Example)
 Rejection of consignment from Indian to EU as a result of
detection of Nitrofuram Metabolites
Year Product Residues Detected Importing Country
 2003 Nitrofuran metabolite
 AOZ
 Egg powder  Denmark
 Germany
 Belgium
 2003 Nitrofuran metabolite
 AOZ
 Nitrofurazous
 SEM
 Fish & Fish
products
 Germany
 UK
 Belgium
 Netherlands
 2004 Nitrofurans
 AOZ
 SEM
 Fish & Fish
products
 UK
 Netherlands
 Belgium
 No permitted levels established
 Minimum required performance limit (MRPL) of method
to be used

39. 06/26/14 1 OF 46 39
6021
11010 10589
12845
21461
30192
0 0
5%6.76%
12.43%23.69%
0
5000
10000
15000
20000
25000
30000
35000
2001-02 2002-03 2003-04 2004-05 2005-06 2006-07
Amount of export Rejected
Amount of Grapes Exported From India Vs Rejection At
National Level
Rs.(inmillion)
Year
Heavy Rejections
RMP in place

40. 06/26/14 1 OF 46 40
Amount of Honey Exported (Rs. in million) From IndiaRs.(inmillion)
Year
Heavy Rejections
RMP in place

41. 06/26/14 1 OF 46 41
Challenges and Opportunities
Self reliance
Contravention of Exports
(Cereals, Spices, Herbal
Products, Confectionery,
Milk & Bakery)
Competitiveness
Market leadership
(Honey Marines)
Imports
Health Hazards
(Oil seeds)
Selective Exports
Health Safety
(Fresh Fruits)
Productivit
y
 A bit extra effort and we will be on top !
Quality
Residues
Guar Gum
Egg powder

42. The Path Forward!

43. Interactions: Industry – Academia – Government
 Interdisciplinary interactions important for safe food & growth of
food industry and hence, international food trade !
Production of safe food
Growth of Food Industry
•Food Production
•Research
•Technology
•Mechanization
•Legislation
•Policies
•Support
• Farmers/ Growers
• Processors
• Universities
• R & D Institutes
• Scientists
• Technologists
• Regulatory
authorities
• Policy makers
Industry
Academia
Government
The Path Forward

44.  Establish existing level of Quality at National
Level
 Risk assessment studies by researchers in all
areas
 Development of biotechnological products
 Develop capabilities to meet Codex norms
 Harmonisation of standards for global
competence
 Use scientific management concepts for
compliance
The Path Forward : Immediate Steps

45. Food Safety Challenges are off-
set by Global Opportunities
`
Let us race
for them !

46. THANK YOU