Is the List of Ingredients a Source of Nutrition and Health Information in Food Labeling? A Scoping Review.

Nutrition labelling is any description intended to inform consumers about the nutritional properties of a food product and has focused primarily on nutrients. However, literature has shown that the nutritional quality of packaged foods is not limited to the amount of nutrients, considering that individuals do not consume only nutrients separately, but rather the entire food matrix. Therefore, to analyze the nutritional quality of a packaged food, it is necessary to read its ingredients. This scoping review aims to discuss (1) the list of ingredients as a source of health and nutrition information in food labelling; (2) opportunities to improve the nutrition labeling policies around the world. The study was carried out through a systematic search on Codex Alimentarius meeting reports. Results show that the list of ingredients is used as a source of nutritional and health information on food labelling; however, this label item is not considered in the regulatory field as a nutrition labelling requirement. It is suggested that nutrition labelling be discussed as a tool for food choices in the context of public health from a broader, consistent, convergent perspective, considering the list of ingredients as an item of nutrition labelling requirement to be included in public policies around the world.

Lead and cadmium blood levels and transfer to milk in cattle reared in a mining area.

The presence of heavy metals in milk is a public health problem that negatively effects human health, especially infant health. This study evaluated the concentration levels of lead (Pb) and cadmium (Cd) in blood and its transfer to the milk of 20 cows in production in a rural community near the La Oroya Metallurgical Complex in Peru, which has emitted fine particulate matter for more than 90 years. Validated protocols were used for sample collection. The samples were analyzed by atomic absorption spectrophotometry. The results of the analysis indicated that the levels, in mg/kg, of Pb in blood and milk were 0.38 ± 0.041 and 0.58 ± 0.018, respectively; Pb in milk was 54% higher than that in blood (P < 0.01). Cd levels, in mg/kg, in blood and milk were 0.016 ± 0.002 and 0.02 ± 0.007, respectively; milk had 28% more Cd than did blood (P < 0.05). The results for Pb in milk were compared with the Codex Alimentarius standard (0.002 mg/kg); the mean concentration of Pb in milk was 29 times higher than the acceptable limit, and the mean concentration of Cd was 2 times higher than the acceptable limit of the Romanian standard (0.01 mg/kg). The result could be attributed to the impact of environmental pollution by mining waste. In Peru, there are no norms for maximum Pb and Cd values, and the establishment of maximum value norms for these metals in milk is suggested.

Genetically Modified Labeling Policies: Moving Forward or Backward?

One of the priorities to address food security is to increase the access of farmers to biotechnology, through the application of scientific advances, such as genetically modified organisms and food (GMF). However, the spread of (mis)information about their safety strengthens the clamor for mandatory GMF labeling. This paper provides an overview of food labeling policies, considering the principles suggested by the Codex Alimentarius Commission, and analyzes the consequences for the world food security of the Brazilian labeling policies compared to developed countries. We discuss the discriminatory application of GMF mandatory labeling in the absence of any scientific evidence as it has the potential of causing social harm and jeopardizes research, production, and distribution of food and consumers' right to information.

Aceite de palma y Codex Alimentarius / Palm Oil and Codex Alimentarius

El resultado alcanzado en este escenario ha sido muy importante, ya que en conjunto con los grandes productores de aceite de palma a nivel mundial, Malasia e Indonesia, se ha logrado hacer cara a las reservas presentadas (en especial) por la Unión Europea frente a la denominación del aceite. Este es un escalón adicional en el proceso normativo sobre este aceite, el cual ya cuenta con la norma local y regional (Comunidad Andina) y ha sido el fruto del trabajo conjunto de la Federación Nacional de Cultivadores de Palma de aceite (Fedepalma) y el Gobierno Nacional

The result achieved in this scenario has been very important, since in conjunction with the major palm oil producers worldwide, Malaysia and Indonesia, it has managed to face the reservations presented (especially) by the European Union against the denomination of the oil. This is an additional step in the normative process on this oil, which already has the local and regional norm (Andean Community) and has been the result of the joint work of the National Federation of Oil Palm Growers (Fedepalma) and the National government

Implementação do plano de análise de perigos e pontos críticos de controle (APPCC) em indústria processadora de pasta de alho / Implementation of hazard analysis and critical control Point (HACCP) plan in garlic paste processing industry

O objetivo deste trabalho foi elaborar um plano APPCC para uma empresa produtora de pasta de alho. A empresa está situada na região centro oeste do estado de São Paulo, sendo fornecedora para uma grande rede de supermercados, havendo a necessidade de se adequar às exigências do cliente quanto à segurança dos alimentos. Foram feitas observações in locu, entrevistas não-estruturadas com funcionários e observação de documentação e procedimentos de operação. A empresa possui implementada as BPF, no entanto, foram observadas fragilidades no processamento da pasta de alho, em relação à saúde do consumidor, sendo apontados alguns pontos críticos. Propôs-se melhorias necessárias para um processo produtivo seguro.

The objective of this work is to elaborate a plan HACCP for a company of garlic past producing. The company is located in the area center west of the São Paulo, being supplying for a great net of supermarkets, having the need to adapt to the customer's demands. They were made observations in locu, interviews nostructured with employees and documentation observation and operation procedures. It was verified that the company possesses implemented GMP. It was observed some present fragilities in the processing of the garlic paste, in relation to the consumer's health, being pointed some critical points. Therefore necessary improvements were proposed for a safe productive process.

Implementação do plano de análise de perigos e pontos críticos de controle (APPCC) em indústria processadora de pasta de alho

O objetivo deste trabalho foi elaborar um plano APPCC para uma empresa produtora de pasta de alho. A empresa está situada na região centro oeste do estado de São Paulo, sendo fornecedora para uma grande rede de supermercados, havendo a necessidade de se adequar às exigências do cliente quanto à segurança dos alimentos. Foram feitas observações in locu, entrevistas não-estruturadas com funcionários e observação de documentação e procedimentos de operação. A empresa possui implementada as BPF, no entanto, foram observadas fragilidades no processamento da pasta de alho, em relação à saúde do consumidor, sendo apontados alguns pontos críticos. Propôs-se melhorias necessárias para um processo produtivo seguro.(AU)

The objective of this work is to elaborate a plan HACCP for a company of garlic past producing. The company is located in the area center west of the São Paulo, being supplying for a great net of supermarkets, having the need to adapt to the customer's demands. They were made observations in locu, interviews no structured with employees and documentation observation and operation procedures. It was verified that the company possesses implemented GMP. It was observed some present fragilities in the processing of the garlic paste, in relation to the consumer's health, being pointed some critical points. Therefore necessary improvements were proposed for a safe productive process.(AU)

Arsenic speciation in Brazilian rice grains organically and traditionally cultivated: Is there any difference in arsenic content?

Inorganic arsenic contamination in rice is a global public concern due to the risks associated. In spite of being an important issue, few studies concerning differences between inorganic arsenic in rice grains under organic and conventional methods of cultivation are available in Brazil, which is an important producer and consumer. In the present work, samples of polished and husked rice (organic and conventional) and gastronomic rice (Arborio, Carnaroli and red/black rice) were analyzed and the results compared to FAO/Codex maximum limits. The total determination and speciation analysis of arsenic were carried out by ICP-MS and HPLC-ICP-MS, respectively. The results showed no significant statistical differences in total As concentration in organic rice (157.7±56.1ngg-1) vs. conventional rice (137.4±46.6ngg-1) and also in organic husked rice (227.7±95.5ngg-1) vs. conventional husked (217.7±60.9ngg-1). However, inorganic As was 45% higher in organic polished rice than in conventional polished rice and 41% higher in organic husked rice than in conventional husked rice. Gastronomic rice presented total arsenic ranging from 65.4 to 348ngg-1 for black and Arborio rice, respectively. Regarding the maximum levels adopted by Codex for i-As (200ngg-1), no violation was found.

Critical notes on microbiological risk assessment of food

Although numerous papers on Microbiological Risk Assessment (MRA) of food products have been published, a number of issues related to it remain unresolved. This paper explains the role of Microbiological Risk Assessment in the context of Risk Analysis as outlined by Codex Alimentarius. It reviews some representative work in the area, with particular emphasis on the objectives, outputs and conclusions of the studies, and on how researchers propose using the resulting Risk Estimate for decision making. Several problems and sources of confusion concerning MRA are identified, such as terminology, the application of Risk Estimates to establish Food Safety Objectives and microbiological criteria for foods, lack of data, and the difference between Risk Assessment and the Hazard Analysis and Critical Control Point system (HACCP). In the context of Codex Alimentarius, MRA was developed as a tool for decision making and priority setting by government risk managers. However, elements of Risk Assessment can be used for other purposes. A transparent description of a Risk Assessment study is useful for Risk Communication. Industrial food safety managers can compare the effect of various hypothetical production scenarios using estimates of the level and the probability of a pathogen in the product at the time that it is consumed. This limited form of Risk Assessment could better be called Safety Assessment, and can be used as a tool for food product and process development.

Embora inúmeros artigos já tenham sido publicados sobre Avaliação de Risco Microbiológico em alimentos, vários aspectos relacionados ao assunto continuam incompletos. O presente artigo explica o papel da Avaliação de Risco Microbiológico no contexto da Análise de Risco, segundo o Codex Alimentarius. Este trabalho revê alguns artigos representativos na área, com particular ênfase nos objetivos, resultados e conclusões dos estudos, e em como os pesquisadores usam os resultados do Risco Estimado nas tomadas de decisão. Vários problemas e fontes de confusão relacionados à Avaliação de Risco Microbiológico são identificados, tais como a terminologia e a aplicação do Risco Estimado no estabelecimento dos Objetivos da Segurança dos Alimentos e dos Critérios Microbiológicos para Alimentos. A falta de dados para a avaliação dos riscos e a diferença entre Avaliação de Risco Microbiológico e sistema HACCP são também discutidas. No contexto do Codex Alimentarius, a Avaliação de Risco Microbiológico foi desenvolvida como uma ferramenta para tomada de decisões e estabelecimento de prioridades pelos gerenciadores governamentais de risco. No entanto, elementos da Avaliação de Risco Microbiológico podem ser usados com outros objetivos. Uma descrição clara de um estudo de Avaliação de Risco é útil para a Comunicação de Risco. Gerentes industriais da área de segurança dos alimentos podem comparar o efeito de vários cenários hipotéticos de produção, utilizando estimativas do nível e da probabilidade de um patógeno estar presente em um alimento no momento de seu consumo. A denominação mais correta para essa forma limitada de Avaliação de Risco seria Avaliação de Segurança, que pode ser utilizada como uma ferramenta no desenvolvimento de um processo ou de um alimento.