Advances and challenges in animal source food inspection legislation for Brazilian small-scale and artisanal producers.

The strict sanitary inspection legislation of animal source food has been considered a trade barrier for smallholder farmers and small-scale producers in Brazil. In this sense, law flexibilization is suggested to facilitate national trade of these products. We conducted a social and sanitary analysis, presenting the current Brazilian conjuncture and difficulties for animal source food Brazilian inspection law flexibilization. By discussing inequalities, human rights issues, animal source food legislation, and international food safety standards, we evidenced critical barriers for legislative reform in Brazil. Among these barriers, the main ones are social inequalities; high zoonotic risk of animal source food products; the Brazilian political structure and its reflection on different inspection practices among country jurisdictions; and the lack of inspection services in most Brazilian municipalities. At the same time, we present positive updates in the normative framework, and point out game-changers to modify the actual safety and trade situations of Brazilian small-scale and artisanal animal source food products, including policies to strengthen state and municipal inspection services and harmonization initiatives based on international standards and national legislation. We also suggest policies to implement inspection services in municipalities, whether by municipal action or by a consortium, as well as policies to strengthen technical assistance and rural extension for small-scale and artisanal producers. These policies aim to reduce technical and sanitary education inequalities and build a fairer animal source food system.

Perspectives for the Role of Single-Atom Nanozymes in Assisting Food Safety Inspection and Food Nutrition Evaluation.

Single-atom nanozymes (SAzymes) have been greatly developed for rapid detection, owing to their rich active sites and excellent catalytic activity. Although several excellent reviews concentrating on SAzymes have been reported, they mainly focused on advanced synthesis, sensing mechanisms, and biomedical applications. To date, few reviews elaborate on the promising applications of SAzymes in food safety inspection and food nutrition evaluation. In this paper, we systematically reviewed the enzyme-like activity of SAzymes and the catalytic mechanism, in addition to recent research advances of SAzymes in the domain of food safety inspection and food nutrition evaluation in the past few years. Furthermore, current challenges hampering practical applications of SAzymes in food assay are summarized and analyzed, and possible research areas focusing on SAzyme-based sensors in rapid food testing are also proposed.

Official Control in Slaughter and Game Handling: Expectations and Prerequisites for Implementation of Remote Meat Inspection in Sweden.

Remote meat inspection is currently not permitted under the European Union food control legislation. However, the environmental impact of travelling to and from abattoirs and increasing shortages of qualified veterinary staff make remote controls a potential future scenario. This paper reports the results of a qualitative study conducted with a sample of nineteen official veterinarians and food business operators in Sweden. We investigated attitudes, perceived risks, and prerequisites for remote meat controls in semi-structured interviews. Results indicate both positive attitudes towards remote meat inspection, and concerns related to technical challenges, reliability and security of data transfer, and possibilities of manipulation of the remote system. Respondents also noted both negative effects, such as physical hurdles for good control, and positive impacts on animal welfare, such as shortened waiting times for slaughter. Considering the current regulatory framework, only 21% of the respondents have had any prior experience with (pilot) remote meat inspections and the additional 11% carried out remote inspections of Food Chain Information documents. Nevertheless, all participants, including the majority without any prior experience in remote inspections, assumed that remote inspections would be done via video streaming. The optimal setting for a remote meat inspection, according to our respondents, seems to be a combination of cameras at fixed locations with body cameras worn by assisting abattoir personnel. Overall, remote meat inspections are possible to introduce but not without significant legal and technical adaptations as well as definition of the conditions for this type of control flexibility.

Risk-based food inspection system: practical guidance for national authorities

Food inspection is crucial for ensuring food safety, using risk-based approaches to target high-risk products and businesses. This guidance aids national authorities in designing and implementing risk-based systems, offering step-by-step instructions, examples, and tools for prioritization and inspection frequency estimation. It emphasizes adapting to individual country needs and recognizing variations in food risks and production chain characteristics. The document underscores resource-efficient, risk-based food inspection systems, prioritizing high-risk products and businesses to prevent safety incidents proactively. It suggests designing models based on relevant information and periodically adjusting them for continuous improvement.

Manual de inspección de alimentos basada en riesgos. Establecimientos productores de alimentos

Es imprescindible tener sistemas de control de alimentos capaces de prevenir la presencia de peligros alimentarios antes de llegar al consumidor. Esto sólo se consigue mediante un cambio en el enfoque de los sistemas de inspección de un sistema reactivo, basado en el producto final, a uno más preventivo, considerando toda la cadena de producción. En muchos países, la división de competencias entre instituciones no es clara y muchos productos alimentarios son inspeccionados por partida doble o escapan de los sistemas de inspección. Un sistema de inspección basada en el riesgo bien articulado ayudaría a las instituciones a usar mejor sus recursos focalizándolos sólo donde se encuentran los mayores riesgos en la cadena de producción alimentaria. Este manual tiene como objetivo orientar a los servicios oficiales de los países en la implementación de un sistema de inspección basado en riesgo que permita modernizar y hacer más eficientes sus sistemas de inspección, así como optimizar la utilización de los recursos humanos y materiales. Los sistemas de inspección que integren sus procesos de planificación a lo largo de la cadena agroalimentaria o con otros procesos de vigilancia y control oficial son fundamentales en el fortalecimiento de las estrategias de Una Salud.

Triquinosis: el impacto sanitario de una patología emergente / Trichinosis: the health impact of an emerging pathology

La triquinosis es una zoonosis que afecta a los animales y al hombre, y es ocasionada por la ingestión de la larva Trichinella spiralis que habita en el músculo de los animales hospedadores y, tras ser ingerida por el hombre, pasa a la pared intestinal de éste donde se multiplica y sus embriones emigran a los músculos. De 1990 a 1999 se reportaron 5.217 casos y en otro posterior de 2014 a 2018 fueron 5.211 casos. Con un promedio anual de 579 casos y de 1302 casos. Como resultado del cambio climático, la triquinosis se traslada de climas fríos a templados, lo que la torna una enfermedad emergente. El cuadro clínico puede presentarse en forma benigna o aguda, y su evolución abarca un período de un año; en ocasiones provoca la muerte por complicaciones. El hombre es responsable de la crianza, la alimentación y el control sanitario del cerdo y de sus productos para consumo. Consideramos a esta zoonosis, un indicador del desarrollo de los pueblos. Con educación, cambios de conducta y cumplimiento de las normas sanitarias, se actuará en beneficio de la salud y el bienestar de la población. (AU)

Trichinosis is a zoonosis that affects animals and humans. It is caused by the ingestion of a larva called Trichinella spiralis which lives in the muscle of host animals. After being ingested by humans, the larva passes to the intestinal wall where it multiplies, and its embryos migrate to the muscles. From 1990 to 1999, 5.217 cases were reported, and in a later period from 2014 to 2018, there were 5.211 cases. With an annual average of 579 cases and 1.302 cases, respectively. As a result of climate change, trichinosis moves from cold to temperate climates making it an emerging disease. The clinical presentation can range from benign to acute, with an evolution period of 1 year; and sometimes it causes death due to complications. Humans are responsible for raising, feeding, and ensuring sanitary control of pigs and their products for consumption. We consider this zoonosis an indicator of the development of communities. Through education, behavioral changes, and compliance with sanitary regulations, actions can be taken to promote the health and welfare of the population. (AU)

Calidad microbiológica de embutidos crudos: estudio del caso en Latinoamérica / Microbiology of raw sausages: a case of study in Latin America

Introducción. Los embutidos crudos se componen de carne fragmentada y otros ingredientes no cárnicos (sal, especias, fosfatos, nitritos) pero cuya formulación varía según el país; son productos altamente perecederos y podrían representar un riesgo para el consumidor. Objetivo. Los embutidos frescos son de alto consumo en varios países de Latinoamérica, por ello, el objetivo de esta revisión bibliográfica es compilar la información disponible sobre la calidad microbiológica de este tipo de productos en la región. Materiales y métodos. Se realizó una búsqueda de literatura (desde el 2006 a la fecha) en las principales bases de datos. Resultados. Se determinó que la calidad microbiológica de los embutidos crudos latinoamericanos no es adecuada según la reglamentación. Las bacterias más estudiadas son los microorganismos totales aerobios mesófilos (MTAM), y las bacterias ácido-lácticas (BAL); estos dos grupos son los referentes para determinar la vida útil. Los patógenos más analizados son Salmonella spp. y Listeria monocytogenes y llama la atención que Staphyloccoccus aureus no se utiliza como indicador de malas prácticas de higiene o de inocuidad. Conclusiones. En general se confirma que los embutidos frescos podrían ser un riesgo para la salud pública ya que presentan recuentos microbiológicos altos, en ocasiones no regulados. Algunos agentes antimicrobianos como los compuestos etanólicos de propóleos (EEP), compuestos fenólicos y bacteriófagos han sido estudiados. Sin embargo, no está claro si a nivel artesanal este tipo de ingredientes son utilizados del todo. Finalmente, destaca la necesidad de armonizar las metodologías de estudio y la normativa vigente en los distintos países(AU)

Introduction. Raw sausages are products composed of comminuted meat and other non- meat ingredients (salt, spices, phosphates, nitrites) but the formulation varies in each country. Given this nature, raw sausages are highly perishable and may represent an important risk for consumers. Aim. As raw sausages are highly consumed in many Latin-American countries, the objective of this literature review was to compile the available information about studies of the microbial quality of these products in the region. Materials and methods. For that purpose, a literature search was performed on main data bases to compile studies from 2006 to nowadays. Results. In general, it was found that microbiological quality of Latin-American raw sausages is not adequate according to current regulation. Total aerobic mesophilic microorganisms (TAMM) and Lactic Acid Bacteria (LAB) were the most studied indicators; these two groups are the main reference to establish shelf life. Salmonella spp. and Listeria monocytogenes were the most studied pathogens, and it is noticeable that Staphyloccoccus aureus is not used as an indicator for safety or manipulation. Conclusions. It is perceived that raw sausages in the region could represent a public health risk as they frequently present high microbiological counts, not regulated in many cases. For conservation, antimicrobial agents as propolic ethanoplic extracts (PEE), phenolyc compounds, and bacteriophages have been studied. However, it is not clear if these ingredients are used at the artisanal level, even though it can be assumed that they are not given the high microbial numbers that are reported. Finally, it stands out the need of harmonization of methodologies and current regulation in the countries(AU)

Impact of the COVID-19 Pandemic on Food Safety Inspection Outcomes in Toronto, Canada: A Bayesian Interrupted Time Series Analysis.

The coronavirus (COVID-19) pandemic resulted in major disruptions to the food service industry and regulatory food inspections. The objective of this study was to conduct an interrupted time series analysis to investigate the impact of the COVID-19 pandemic on food safety inspection trends in Toronto, Canada. Inspection data for restaurants and take-out establishments were obtained from 2017 to 2022 and summarized as weekly counts of inspections, pass ratings, and total infractions. Bayesian segmented regression was conducted to evaluate the impact of the pandemic on weekly infraction and inspection pass rates. On average, a 0.31-point lower weekly infraction rate (95% credible interval [CI]: 0.23, 0.40) and a 2.0% higher probability of passing inspections (95% CI: 1.1%, 3.0%) were predicted in the pandemic period compared to prepandemic. Models predicted lower infraction rates and higher pass rates immediately following the pandemic, with additional variability compared to the prepandemic period, that were regressing back toward pre-pandemic levels in 2022. Seasonal effects were also identified, with infraction rates highest in April and pass rates lowest in August. The COVID-19 pandemic resulted in an initial positive effect on food safety outcomes in restaurants and take-out food establishments in Toronto, but this effect appears to be temporary. This finding could be due to the beneficial impact of COVID-19 protection measures in these establishments or other factors such as less volume of customers. Additional research is needed to investigate causes of the identified differences as well as seasonal and long-term inspection trends postpandemic. Results can inform future food safety inspection planning, outreach, and pandemic preparedness.

Recent advances in the synthesis and applications of single-atom nanozymes in food safety monitoring.

Nanozymes are synthetic compounds with enzyme-like tunable catalytic properties. The success of nanozymes for catalytic applications can be attributed to their small dimensions, cost-effective synthesis, appreciable stability, and scalability to molecular dimensions. The emergence of single atom nanozymes (SANzymes) has opened up new possibilities in bioanalytical applications. In this regard, this review outlines enzyme-mimicking features of SANzymes for food safety applications in relation to the key variables controlling their catalytic performance. The discussion is extended further to cover the applications of SANzymes for the monitoring of various compounds/biomaterials of significance with respect to food safety (e.g., pesticides, veterinary drug residues, foodborne pathogenic bacteria, mycotoxins/bacterial endotoxin, antioxidant residues, hydrogen peroxide residues, and heavy metal ions). Furthermore, the performance of SANzymes is evaluated in terms of various performance metrics such as limit of detection (LOD), linear dynamic range, and figure of merit (FoM). The challenges and future road map for the applications of SANzymes are also addressed along with their upscaling in the area of food safety.

Application and prospect of metabolomics-related technologies in food inspection.

BACKGROUND: Food inspection covers a broad range of topics, including nutrient analysis, food pollutants, food auxiliary materials, additives, and food sensory identification. The foundation of diverse subjects like food science, nutrition, health research, and the food industry, as well as the desired reference for drafting trade and food legislation, makes food inspection highly significant. Because of their high efficiency, sensitivity, and accuracy, instrumental analysis methods have gradually replaced conventional analytical methods as the primary means of food hygiene inspection. SCOPE AND APPROACH: Metabolomics-based analysis technology, such as nuclear magnetic resonance (NMR), gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), and capillary electrophoresis-mass spectrometry (CE-MS), has become a widely used analytics platform. This research provides a bird's eye view of the application and future of metabolomics-related technologies in food inspection. KEY FINDINGS AND CONCLUSIONS: We have provided a summary of the features and the application range of various metabolomics techniques, the strengths and weaknesses of different metabolomics platforms, and their implementation in specific inspection procedures. These procedures encompass the identification of endogenous metabolites, the detection of exogenous toxins and food additives, analysis of metabolite alterations during processing and storage, as well as the recognition of food adulteration. Despite the widespread utilization and significant contributions of metabolomics-based food inspection technologies, numerous challenges persist as the food industry advances and technology continues to improve. Thus, we anticipate addressing these potential issues in the future.

Evaluating remote post-mortem veterinary meat inspections on pig carcasses using pre-recorded video material.

BACKGROUND: Official meat inspections at small-scale slaughterhouses and game-handling establishments in geographically remote areas place a heavy burden on the meat-producing food business operators. By performing meat inspections remotely using live-streamed video, instead of on-site, the official control could meet the goals of sustainability, resilience and logistics. We investigated the agreement between the two approaches at pig slaughter. Two official veterinarians (OVs) inspected 400 pig carcasses at a Swedish slaughterhouse, with each pig being inspected on site by one OV and remotely by the other. After a period of 3 to 6 months, video recordings of the remote inspections were assessed again by the same OVs, thus enabling direct comparisons of previous on-site inspections and renewed video-based inspections within the same OV. RESULTS: Agreement across 22 finding codes was generally very high for both OVs. In all but one case (whether to fully condemn a carcass), for both OVs, Prevalence-Adjusted Bias-Adjusted kappa was well above 0.8, indicating 'almost perfect agreement'. CONCLUSIONS: This study supports earlier findings that reliable post-mortem inspections can be performed using video, and indicates higher agreement between remote and on-site inspections if the same OV performs both.

Results of routine inspections in restaurants and institutional catering establishments associated with foodborne outbreaks in Finland.

Official food control is intended to ensure food safety in the food business. In Finland, inspections of food service are performed using a 4-point risk-based grading system. This study compared routine inspection results of outbreak and nonoutbreak establishments in restaurants and institutional catering to investigate whether certain inspection results were associated with the occurrence of foodborne outbreaks. Also a more specific sample of outbreak establishments was defined using strength of evidence registered for each outbreak. Grade distributions of specific inspected items were compared separately. No significant differences were seen in restaurants but in institutional catering significantly poorer inspection results (p < 0.05) were detected in items concerning the order and cleanliness of facilities, surfaces and equipment in outbreak establishments. Effective correction of noncompliances in cleanliness of the food handling environment and equipment and constant maintenance of a favourable situation is essential in ensuring a high level of consumer safety in food service.

Validation Parameters of the Magnetic Stirrer Method for Pooled Sample Digestion for Trichinella spp. in Horse Meat Based on Proficiency Tests Results.

Meat of horses may be infested with nematodes of the genus Trichinella spp. and can cause serious disease in humans. Rules for the carcasses sampling of species susceptible to Trichinella spp. infection and examination are laid down in Commission Regulation 1375/2015, where the magnetic stirrer method for pooled-sample digestion is recommended (Commission Regulation 1478/2020). All personnel involved in the examination should be properly trained and participate in quality control programs. Proficiency tests (PTs) play a key role in the quality verification process. This paper presents the results of PTs organized for 68 Polish laboratories in 2014-2019. Results were assessed qualitatively at three levels of sample contamination (0, 3, 5 larvae) and quantitatively at one level (5 larvae). The laboratories have achieved the average correct qualitative results 100%, 96.2% and 96.8% for the samples contaminated with 0, 3 and 5 larvae, respectively. In the quantitative evaluation, an average 94.1% of the reported results were correct. The data from PTs enabled us to define, for the first time, validation parameters of the digestion method for the horse meat matrix in a large-scale experiment including: specificity (100%), sensitivity (95.6%), accuracy (97.1%), the limit of detection (LOD) (1.14 ≈ 1) and the limit of quantification (LOQ) (3.42 ≈ 3).

Efficacy of an aerosol-resistant pepsin powder used in artificial digestion for the detection of Trichinella larvae in meat.

Trichinellosis is an important worldwide foodborne zoonosis. The gold standard test to detect Trichinella spp. larvae in muscle samples of animals intended for human consumption is the artificial digestion method. Handling and dispensing of conventional pepsin powder present significant safety risks for analysts. The use of pepsin powder that is resistant to aerosolization should alleviate these safety concerns. The aim of this study was to compare the efficacy of an aerosol-resistant pepsin powder to conventional pepsin powder in the artificial digestion method. Proficiency samples of pork diaphragm containing specific numbers of viable Trichinella spiralis larvae were tested in two laboratories. The results revealed that aerosol-resistant pepsin was simple, effective and convenient to use, and showed good solubility and larval recovery that met the requirements of the European Union regulation EU 2015/1375. Overall, the efficacy of the aerosol-resistant pepsin was comparable to the conventional pepsin and safer for analysts.

Tetrazole-Containing Triphenylamine-Based MOF as a Sensitive Sensor for Food Inspection.

A new metal-organic framework (MOF) with tetrazole-derived triphenylamine (TPA) as the ligand, namely Mn-TPA, has been successfully prepared and thoroughly characterized via thermogravimetric analysis, IR spectroscopy, elemental analysis, UV-vis absorption, fluorescence analysis, bond valence sum calculations, and single-crystal and powder X-ray diffraction analysis. The undulating monolayer of Mn-TPA can hinder the interaction and tight stacking among analytes, which creates a bionic microenvironment for the electrochemical recognition process. Mn-TPA exhibits high specific surface area, stable film-forming capacity, excellent electrochemical activity, and good biocompatibility. Furthermore, the developed Mn-TPA-based immunosensing system exhibits an excellent limit of detection of 0.50 pg·mL-1 toward vomitoxin, which is more outstanding than that of the reported vomitoxin-sensing system. Thus, this work shows the great potential of a well-designed MOF as an easy-to-make and highly sensitive electrochemical platform for biosensing in food safety detection and other fields.

A European survey on post-mortem inspection of finishing pigs: Total condemnation criteria to declare meat unfit for human consumption.

Meat inspection (MI) is essential to verify compliance with legal requirements related to human and animal health and animal welfare protections. Judgement criteria applied during MI, resulting in condemnation data of importance, among other things, for livestock producers and for benchmarking reasons. However, although the Meat Inspection Regulation sets out judgement criteria, most are generic, favouring flexibility, but also subjectivity. To address the degree of variation on total condemnation (TC) criteria applied during post-mortem inspection (PMI) of finishing pigs, an online survey was prepared aiming to collect this information from several European countries. The focus was on TC criteria regarding the following PMI findings: abscesses, arthritis, cachexia, erysipelas, icterus, Mycobacterium-like lesions, osteomyelitis, peritonitis, pleuritis and pneumonia. From September to November 2020, a total of 44 completed questionnaires were obtained from 26 European countries. The results showed a substantial variation in the TC criteria in place in the participating countries. One of the main reasons for the variability seen in the respondents' reported answers was related to the indicators used to define a generalised condition related to the 10 PMI findings addressed, making harmonisation a challenge and avoiding to draw conclusions when comparing condemnation causes between abattoirs. This implies that it would make sense to look into how a generalised condition can be identified/described and how it should be judged. The results should be used as inspiration towards possible harmonisation, improving decision-making, and permitting comparative analysis between different reports to allow trend analyses and benchmarking.

Planilha De Cálculo Do Risco Sanitário: Manual Do Usuário Teórico / Health Risk Calculation Worksheet: Theoretical User Manual

Este documento traz o detalhamento sobre a utilização da planilha em Microsoft Excel®, Versão 2017, elaborada para facilitar o cálculo da pontuação de risco, da lista de avaliação para a Categorização dos serviços de alimentação.

Roteiro para Elaboração de Ato Normativo para a Categorização dos Serviços de Alimentação Prático / Script for the Elaboration of a Normative Act for the Categorization of Practical Food Services

A Categorização dos serviços de alimentação possibilita que os consumidores escolham os serviços de alimentação que se preocupam com a qualidade sanitária. A Agência Nacional de Vigilância Sanitária (Anvisa) decidiu criar um sistema semelhante para os serviços de alimentação no Brasil. Este sistema teve a preocupação de minimizar o risco para Doenças Transmitidas por Alimentos (DTA). Para o projeto-piloto de Categorização da Copa do Mundo FIFA® em 2014, foi desenvolvido um instrumento chamado de lista de avaliação. Esta lista tem como base a RDC nº216/2004 e dos 177 itens de verificação ficaram 51 itens de verificação com foco no risco sanitário para DTA. Esta lista foi aplicada na avaliação dos serviços de alimentação, de forma voluntária, em 11 cidades-sede dos jogos da Copa do Mundo FIFA®/2014. Para realizar a Categorização dos serviços de alimentação, como um projeto de governo, faz-se necessário um ato normativo que oficialize e oriente não somente a adesão a Categorização, mas todas as etapas de sua implantação. Este roteiro não tem caráter normativo e sim orientativo. As informações nele contidas são proposições com a finalidade de orientar e subsidiar estados e municípios na atuação regulatória para a Categorização de serviços de alimentação, podendo ser utilizado na íntegra ou parcialmente.

Factors affecting effectiveness of food control inspections in food production establishments in Finland.

Inspections are an important tool for food control. However, there is a lack of knowledge about how inspection history, interval between inspections, and pre-announcement of the inspection affect compliance with food safety legislation in food production establishments. We used register-based meat, fish, and dairy establishment food control inspection data (5550 inspections from 757 establishments) from Finland in 2016-2019 to study compliance in relation to these factors. Hypothesis was that there is an association between inspection grades and (1) inspection history, (2) interval, and (3) pre-announcement. Results indicate that minor non-compliances that do not impair food safety often precede future more severe non-compliances (5.3% non-compliance rate if full compliance at previous inspection compared to 16.8% non-compliance rate if minor non-compliances at previous inspection [Fisher's exact test, p < 0.0001]), and that longer inspection intervals are associated with a decrease in inspection grades (5.9% difference in inspection intervals for inspection with full compliance compared to inspections with severe non-compliances [Generalized estimating equations, p = 0.02]). In addition, pre-announcement of the inspection affects the inspection grades, severe non-compliances were 2.4 times more common at unannounced inspections compared to pre-announced inspections. To conclude, there is an association between inspection grades and inspection history, inspection interval, and inspection announcement.