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cottage cheese)
23
Meat Applications
Meat applications Functionality
Dry and semi-dry cured meats
Growth control of Listeria
Cooked meats, fresh ground
Growth control of Listeria
meats, etc.
Applications
’!
Used alone or in association with
ripening starters, protective cultures can
also bring:
- Texturising,
- Colouring or
- Flavouring
24
Regulatory status
’!ong history of safe use in food where
l
they can be used as ingredients.
!! Local regulations should always be
consulted concerning the status of
these products as legislation regarding
their use in food may vary from country
to country.
Food Safety
’!
Regulation (EC) No. 178/2002
’!
Article 14 - Food must be safe
’!
Potential issues:
- Antibiotic resistant strains
- strains producing metabolites not safe to
human
’!
EFSA  qualified presumption of safety!
25
Food Safety
’!roblems with individual Lactobacillus
p
species  clinical isolates
’!ound in people with impaired immune
f
function
’!
not identical with strains used in food
Importance lies within the specific
genetic makeup of the strain !!
Microbiological Requirements
’!
Hygiene Regulations No. 852/2004 and No.
853/2004
’!
Regulation No. 2073/2005 on microbiological
criteria for foodstuffs, Listeria
monocytogenes, Salmonella, E. coli
- Provisions on meat and meat products
- Provisions on dairy products
26
Clean labelling
Clean labels  not regulated as such
Concept causes confusion
Focus on&
’!
Labelling requirements
’!
Allergens
’!
Additive versus ingredient
’!
Definition of  natural and labelling claims
Food Additives
’!
Definition laid down in framework
Directive No. 89/107/EC
’!
Additives legislation harmonised on EU
level via EC Directive No. 95/2/EC
’!
Authorisation procedure laid down in No.
89/107/EC
27
Food Additives
Definition:
 any substance not normally consumed as a food in
itself and not normally used as a characteristic
ingredient of food whether or not it has nutritive
value, the intentional addition of which to food for a
technological purpose in the manufacture,
processing, preparation, treatment, packaging,
transport or storage of such food results, or may be
reasonably expected to result, in it or its by-products
becoming directly or indirectly a component of
such foods
Preservatives
Clean labelling?
’! is a bacteriocin,
Nisin
’!
produced by certain strains of the bacterium
Lactococcus (Streptococcus) lactis ssp. Lactis.
’!
Permitted via Directive No. 95/2 as preservative
for ripened cheese and processed cheese,
clotted cream and mascarpone.
’!
Maximum levels apply.
28
Starter cultures
’!raditionally used starter cultures are not
t
classified as additives.
’!ecommendation for research on
r
traditionally used starter cultures having
effects on preservation, via acid or
bacteriocin  if regarding clean labelling
Preservatives & Colours
Clean labelling? Possible example for a starter
culture as a replacement for nitrites in
sausages
’!
Staphylococcus carnosus and staphylococcus
carnosus combined with staphylococcus
carnosus vitulinus depending on production
process
’!
Current re-evaluation of food colours by
EFSA
29
Proposals for Additives, Enzymes and
Flavourings
Regulations  July 2006
Current legislative procedure for:
’!
Proposal establishing a common authorisation procedure for food additives, food
enzymes and food flavourings 2006/0143 (COD), (amended proposal on
24/10/2007)
’!
Food Additives (consolidated Regulation) 2006/0145 (COD), (amended proposal on
24/10/2007)
’!
Enzymes 2006/0144 (COD), (amended proposal on 24/10/2007),
’!
Flavourings Regulation and certain food ingredients with flavouring properties for use
in and on foods 2006/0147 (COD), (amended proposal on 24/10/2007)
http://ec.europa.eu/food/food/chemicalsafety/additives/prop_leg_en.htm
What other legislation needs
to be considered?
30
GMO
’!GM food and feed Regulation (EC) 1829/2003
scientific assessment, authorisations and labelling of
GMOs and GM food and feed
’!Traceability and labelling of GMOs Regulation
(EC) 1830/2003
identification of GM products throughout supply chain
and accurate labelling in accordance with (EC)
1829/2003
Regulation (EC) 1829/2003
Applies to:
’!
Food produced  from GMO or GMM
’!
Food additives
’!
Flavourings
’!
Enzymes (not microbial)
’!
animal feed / feed additives
E.g.flour, oils and glucose syrups will have to labelled as GM if
they are from a GM source
31
The Novel Foods Regulation (EC)
258/97
Art 1(2): Definition
 Foods or food ingredients which
has not been available on the EU market
for human consumption to a significant degree
before 15 May 1997
’!
Mandatory pre-market safety assessment
The Novel Foods Regulation (EC)
258/97
Art 1(2): Four current novel foods categories
a. Foods and food ingredients containing or consisting of GMOs **
b. Foods and food ingredients produced from, but not containing
GMOs **
c. Foods with a new/modified primary molecular structure
d. Foods consisting of or from micro-organisms/fungi/ algae
e. Foods from plants/animals obtained by traditional practices
but with no history of safe food use
f. Foods produced using a novel process
** removed from scope of (EC) 258/97 in April 2004 due to
1829/2003 on GM foods and feeds
32
The Novel Foods Regulation (EC)
258/97
Out of the scope of (EC) 258/97:
- Art 2 (1)) : Food additives,
Flavourings,
Extraction solvents
- ANY food on sale in the EU prior to May 1997
- Processing aids
- Whole animals
- Products with medicinal function***
*** UK Medicine Healthcare Products Regulatory Agency
Borderline unit http://www.mhra.gov.uk
Thank you for your attention!
bherr@leatherheadfood.com
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