r anking of lmf
play

R ANKING OF LMF Flow cha chart of f the he steps eps i inv - PowerPoint PPT Presentation

Jul 01, 2023 •312 likes •547 views

R ANKING OF L OW OW M OI URE F OOD OODS IN S UPPOR NG OF OISTUR OR OF M ICROB OGICAL R ISK ISK M ANAGE OF OBIOL OLOG GEME MENT Repor ort o of an an FAO/WHO c con onsu sultation p proc ocess ss O BJECTIVES To undertake a scoping

  1. R ANKING OF L OW OW M OI URE F OOD OODS IN S UPPOR NG OF OISTUR OR OF M ICROB OGICAL R ISK ISK M ANAGE OF OBIOL OLOG GEME MENT Repor ort o of an an FAO/WHO c con onsu sultation p proc ocess ss

  2. O BJECTIVES  To undertake a scoping systematic review and analysis of the available knowledge on foodborne illness linked to LMF, microbial contamination of LMF and interventions available for the control of LMF.  To develop and apply a multi-criteria decision analysis approach to rank LMF of greatest concern from a global microbiological food safety perspective.  To provide a comprehensive report on the available information and ranking results for use by Codex and member countries.

  3. R ANKING OF LMF Flow cha chart of f the he steps eps i inv nvolved in n the he da data co collection a and r nd rank nking exe xerc rcis ise

  4. S COPE OF THE WORK Catego egory Food ods include ded Cereals an and Grai ains whole and milled grains , rice and rice products, cereals and cereal products Confections s an and sn snac acks cocoa and chocolate products, other confections/confectionery, snacks, yeast Dried fruits an and dried fruits, dried vegetables, dried/dehydrated mushrooms veg eget etables dried seaweed Dried p ed protei ein p produ ducts dried dairy products, dried egg products, dried meat other than sausages/salamis/jerky (e.g. meat powders, gelatine, fish) Honey an and preserves honey, jams, syrups (e.g. corn syrup) Nuts an and nut p products tree nuts, peanuts and peanut products, mixed and unspecified nuts Seeds f for or co consumption on sesame seeds, tahini, halva/helva, other and unspecified seeds Spi Spices, dr dried h her erbs and d fruit/seed-based, root-based, leaf-based, bark/flower-based te teas as mixed/unspecified, tea (e.g. herbal, black teas) Specia ializ lized nutritio ional l lipid based nutrient supplements, dried/powdered nutrient supplements product cts

  5. S COPE - N OTE  Dried protein products ฀ excluded cured, fermented meat and fish products ฀ Retained dried fish / seafood fish flour/meal in review ฀ Only products with consistent Aw of <0.85 ฀ Excluded powdered infant formula  Spices, dried herbs and teas ฀ Included tea based on feedback of 45th CCFH  Honey and preserves – eventually excluded  Lipid based RUF for malnourished populations – excluded from ranking but considered relevant to general code of hygienic practice

  6. M ICROORGANISMS  Bacillus cereus ,  Clostridium botulinum,  Clostridium perfringens ,  Cronobacter spp.,  pathogenic Escherichia coli  Listeria monocytogenes  Salmonella spp.,  Staphylococcus aureus  EB an generic E.coli

  7. K NOWLEDGE SYNTHESIS ( RESULTS ) Summary of the burden o of illne ness r related to LMF outbreaks a attribut uted to o se select m microbial h haz azar ards % ( (count unt) Outbr Ou breaks Cases es Hospit italiz lizatio ions Deaths hs Salmonella spp. 44.9% (96) 43.8%(12415) 88.6% (895) 73.7% (14) E. coli 2.3% (5) 1.2% (354) 3.3% (33) 5.3% (1) B. cereus 25.7% (55) 3.7% (1057) 1.4% (14) 0% (0) C. botulinum 15.0% (32) 0.3% (84) 6.0% (61) 21.1% (4) C. perfringens 4.7% (10) 1.5% (432) 0% (0) 0% (0) S. aureus 7.5% (16) 49.4% (14006) 0.7% (7) 0% (0) L. monocytogenes 0% (0) 0% (0) 0% (0) 0% (0) Cronobacter spp. 0% (0) 0% (0) 0% (0) 0% (0) Enterobacteriaceae 0% (0) 0% (0) 0% (0) 0% (0)

  8. N UMBER OF LMF OUTBREAKS IN EACH CATEGORY , GROUPED BY SIZE AND MICROBIAL HAZARD

  9. Knowl wledge synthesi sy sis s ults ) (resul Average prevalence nce o of Salmone nella spp. pp. acros ac oss s al all L LMF product uct categor ories

  10. R ANKING C RITERIA  Extent of food borne illness – outbreak data  International trade – FAOSTAT  Consumption ฀ Daily consumption (Individual food consumption data) ฀ % vulnerable consumers (as above) ฀ potential for consumer to increase risk (Expert opinion)  Production ฀ Prevalence of pathogen (systematic review) ฀ Proportion not subject to kill step risk (Expert opinion) ฀ Potential for post process contamination risk (Expert opinion)

  11. R ANKING OF LMF R ANKING CRITERIA Crit iteria ia Sub-Crit iteria ia Attr ttribute Source of f info formation /ev /evidence C1: I Internat ational al T Trad ade - Export value in US$ billions/year FAOSTAT Trade data (http://faostat3.fao.org/) C2: B Bur urden o n of f Disease - Total DALYs in outbreak cases from 1990 Systematic/scoping review (Appendix onwards 1) and Published DALY data (Appendix 5) C3: V Vuln lnerabilit ilitie ies due C3.1: A Aver erage ge Average g/day FAO/WHO Chronic Individual Food Consumption Database Summary to F Food C Cons nsump umption Servi ving Statistics (CIFOCOSS) (Appendix 6) C3.2: P Prop ropor ortion on Proportion (0-100%) consumed by vulnerable FAO/WHO Chronic Individual Food groups (toddlers and elderly) Consumption Database Summary Vuln lnerable le Statistics (CIFOCOSS) (Appendix 6) Cons nsume umers C3.3: P Pote tenti tial Proportion (0-100%) of LMF products in a given Expert opinion category with an increased risk as a result of for C Consume umer mishandling/poor practices at any time Mis ishan andlin ling between final retail and consumption (see Appendix 7 for details) C4: V Vuln lnerabilit ilities due C4.1: I Increa eased ed Proportion (0-100%) of LMF products in a given Expert opinion category with an increased risk of contamination to F Food od P Prod oduction on Ri Risk o k of post kill step (see Appendix 7for details) Contam aminat atio ion C4.2: P Prop roportion on Proportion (0-100%) of LMF in a given category Expert opinion without a kill step prior to retail and distribution wit ithout K Kill ill Step (see Appendix 7 for details) C4.3: P Prevalence nce Probability that a LMF is contaminated at a level Systematic/scoping review (Appendix with any pathogens with the potential to cause 1) of Pa Pathogen illness in consumers

  12. R ANKING OF LMF R ESULTS OF SCORES FOR EACH CATEGORY – B URDEN OF DISEASE C2: B Burden of D Dis isease Code Category Name Total DALYs in Normalised Impact outbreak cases (v 2 ) [Dis-Value] from 1990 to 2014 Cat Cat 1 1 Cereals and Grains 72.53 45.9 Cat Cat 2 2 Confections and Snacks 60.26 35.4 Cat 3 Cat 3 Dried Fruits and Vegetables 32.78 12.2 Cat Cat 4 4 Dried Protein Products 136.44 100.0 Cat Cat 5 5 Nuts and Nut Products 118.51 84.8 Cat Cat 6 6 Seeds for Consumption 18.42 0.0 Cat Cat 7 7 Spices, Dried Herb and Tea 80.71 52.8

  13. R ANKING OF LMF R ESULTS OF SCORES FOR EACH CATEGORY – INTERNATIONAL TRADE C1: I Intern rnati tional T Trade Code Category Name Export value [US$ Normalised Impact billions/year] (v 1 ) [Dis-Value] Cat Cat 1 1 Cereals and Grains 118. 118.59 594 100.0 Cat Cat 2 2 Confections and Snacks 58.124 48.5 Cat 3 Cat 3 Dried Fruits and Vegetables 15.211 12.0 Cat Cat 4 4 Dried Protein Products 22.800 18.4 Cat Cat 5 5 Nuts and Nut Products 20.338 16.3 Cat Cat 6 6 Seeds for Consumption 1.150 0.0 Cat Cat 7 7 Spices, Dried Herb and Tea 14.938 11.7

  14. R ANKING OF LMF R ESULTS OF SCORES FOR EACH CATEGORY - CONSUMPTION C3.1: Aver erage S ge Serving C3.2 2 - Vulnerabl ble e C3.3 3 - Consume umer M Mishandling ng Cons nsume umers Cod ode Category Name Average Normalised Proportion Normalised Proportion (0-100%) Normalised g/day Impact (v 3.1 ) (0-100%) Impact (v 3.2 ) of LMF products in a Impact (v 3.3 ) consumed given category with [Dis-Value] [Dis-Value] [Dis-Value] by an increased risk as a vulnerable result of groups: mishandling/poor toddlers and practices at any time elderly between final retail and consumption* Cat at 1 1 Cereals and 185. 85.0 100. 00.0 14.9 10.6 20 75.0 Grains Cat at 2 2 Confections and 67.4 36.1 12.7 0.0 5 0.0 Snacks Cat at 3 3 Dried Fruits and 21.1 10.9 16.0 15.9 5 0.0 Vegetables Cat at 4 4 Dried Protein 1.1 0.0 33.5 33. 100. 00.0 25 25 100. 00.0 Products Cat at 5 5 Nuts and Nut 2.1 0.5 19.8 34.1 5 0.0 Products Cat at 6 6 Seeds for 5.5 2.4 12.7 0.0 5 0.0 Consumption Cat at 7 7 Spices, Dried 4.4 1.8 13.9 5.8 15 50.0 Herb and Tea *scores based on experts' opinion

  15. R ANKING OF LMF R ESULTS OF SCORES FOR EACH CATEGORY - PRODUCTION C4.1 1 - Incre reased R Risk of of C4.2 .2 - Prop ropor ortion on Withou out K Kill Step C4.3 .3 - Prevalence nce o of Patho hogens Contam aminat atio ion Cod ode Category Proportion (0- Normalised Proportion (0-100%) Normalised Presence of Normalised Name 100%) of LMF Impact (v 4.1 ) of LMF products in a Impact (v 4.2 ) contamination Impact (v 4.3 ) products in a given category not (log 10 cfu/g) [Dis-Value] [Dis-Value] [Dis-Value] given category subject to a kill step with an (see definition increased risk of below) prior to retail contamination and distribution* post kill step* Cat at 1 1 Cereals and 14.55 15.2 85 85 100. 00.0 3.94 29.0 Grains Cat at 2 2 Confections 40 40 100. 00.0 20 13.3 2.21 13.1 and Snacks Cat at 3 3 Dried Fruits 10 0.0 70 80.0 4.84 37.3 and Vegetables Cat at 4 4 Dried Protein 20 33.3 10 0.0 2.54 16.2 Products Cat at 5 5 Nuts and Nut 10.5 1.7 50 53.3 0.78 0.0 Products Cat at 6 6 Seeds for 10 0.0 75 86.7 2.07 11.8 Consumption Cat at 7 7 Spices, Dried 10 0.0 75 86.7 11. 11.67 100. 00.0 Herb and Tea

More recommend