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Appraisal of New and Emerging Food Processing Technologies and Their Potential Risks to Food Safety

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Appraisal of New and Emerging Food Processing Technologies and Their Potential Risks to Food Safety Report of the Scientific Committee of the Food Safety Authority of Ireland 2020 Appraisal of new and emerging food processing technologies and their potential risks to food safety FOOD SAFETY AUTHORITY OF IRELAND Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to food safety Published by: Food Safety Authority of Ireland The Exchange, George’s Dock, IFSC, Dublin 1, D01 P2V6 T +353 1 817 1300 E [email protected] www.fsai.ie © FSAI 2020 Applications for reproduction should be made to the FSAI Information Unit ISBN: 978-1-910348-38-3 FOOD SAFETY AUTHORITY OF IRELAND Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to food safety Contents Glossary ............................................................................................................................. 3 Units of measurement ....................................................................................................... 4 1. Background ................................................................................................................. 5 2. Objective ...................................................................................................................... 7 3. Scope ............................................................................................................................ 7 4. Appraisal procedure .................................................................................................... 8 4.1. Overview ..................................................................................................................................................8 4.2. Novel food status ....................................................................................................................................8 4.3. Food safety assessment of technology ...............................................................................................8 5. Conclusions ............................................................................................................... 14 6. Recommendations .................................................................................................... 14 Appendix 1 Worked examples ................................................................................... 15 Appendix 2 Request for advice from the Scientific Committee .............................. 38 Members of the Scientific Committee ............................................................................ 41 Members of the Ad Hoc Subcommittee on Emerging Technology in Food Processing ....................................................................................................................... 42 FOOD SAFETY AUTHORITY OF IRELAND Page 1 Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to food safety List of figures Figure 1 Process flow for HPP-treated traditional hummus .......................................................... 22 Figure 2 Process flow for PEF-treated orange juice ..................................................................... 34 List of tables Table 1 Food safety assessment of categorised technologies ........................................................ 9 FOOD SAFETY AUTHORITY OF IRELAND Page 2 Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to food safety Glossary DC direct current EFSA European Food Safety Authority EU European Union FBO food business operator FCM food contact materials FDA U.S. Food and Drug Administration FSAI Food Safety Authority of Ireland FSMS food safety management system GHP good hygiene practices GMP good manufacturing practices HACCP hazard analysis and critical control point HPP high-pressure processing IFT Institute of Food Technologists LED light-emitting diodes PEF pulsed electric fields RTE ready to eat spp. species UK United Kingdom UV ultraviolet FOOD SAFETY AUTHORITY OF IRELAND Page 3 Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to food safety Units of measurement cps centipoise D decimal reduction time Hz hertz J/cm3 joule/cubic centimetre kV/cm kilovolt/centimetre L/h litre/hour log10 logarithm base 10 mEq/kg Milliequivalents/kilogram mJ/cm2 millijoule/square centimetre MPa megapascals mS/cm millisiemens/centimetre mW/cm2 milliwatt/square centimetre nm nanometre NTU nephelometric turbidity units ppb parts per billion V voltage mg microgram ms microsecond FOOD SAFETY AUTHORITY OF IRELAND Page 4 Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to food safety 1. Background The most common or traditional food processing techniques used by the food industry remain those which apply or remove heat or water: • Input of thermal energy to increase food temperature, e.g. pasteurisation, sterilisation, etc. • Removal of thermal energy to decrease food temperature, e.g. cooling, freezing, etc. • Removal of water from the food, e.g. drying, osmotic dehydration, freeze-drying, etc. Historically, the main purpose of these technologies has been food safety and preservation through the destruction of pathogenic and/or spoilage microorganisms and enzymes. However, in order to provide a variety of food choices and on-the-go convenience for today’s consumers, food scientists, processors and equipment manufacturers continually develop new food processing and packaging technologies to ensure food safety, stability and quality. In addition to food safety and preservation, these technologies can address concerns associated with environmental protection, energy reduction and optimisation of water resources. New and emerging food processing technologies (including thermal and non-thermal technologies) are being developed in order to safely meet the growing demand of consumers for greater choice, while maintaining the sensory and nutritional quality of food. Some of these new and emerging food processing technologies include: • High-pressure processing (HPP) • High-voltage pulsed electric fields (PEF) • Ultraviolet (UV) light • High-intensity pulsed light • Blue light • Radio frequency heating • Moderate electric fields • Cold (atmospheric) plasma • Oscillating magnetic fields • High-intensity ultrasound • Electron beam processing • Hydrodynamic shock waves • Ozone treatment. Many of these new and emerging technologies are at the research or pilot phase of development and are limited in the potential number and type of commercial applications. Others such as UV light, PEF and, particularly, HPP are in more widespread commercial use by the food industry for FOOD SAFETY AUTHORITY OF IRELAND Page 5 Report of the Scientific Committee of the Food Safety Authority of Ireland Appraisal of new and emerging food processing technologies and their potential risks to food safety the preservation (microbial and enzyme inactivation), extension of shelf life and quality improvement/maintenance of processed foods. Several scientific books and peer-reviewed publications reveal the extensive research on these innovative technologies while also providing case studies and real-life experiences demonstrating the successful use of some novel processes for food preservation. While most regulators across the European Union (EU) have considerable experience in assessing the safety of foods produced using traditional thermal processes like pasteurisation, similar experience with new and emerging technologies is less common. Therefore, the knowledge and experience of traditional processing technologies may not be of significant assistance in identifying any food safety issues resulting from the use of new and emerging technologies. Much of the current food safety legislation and best practice guidance relates to the use of more traditional thermal processes by the food industry, rather than some of the new and emerging technologies. In accordance with Article 4 of the European Union Novel Food Regulation (EU) 2015/2283, a formal system is in place to determine the novel food status of foods or food ingredients, including those produced using a new process. The safety of a food deemed to be novel due to a new production method will be assessed by the European Food Safety Authority (EFSA) as part of an EU-wide authorisation process. The Food Safety Authority of Ireland (FSAI) asked its Scientific Committee to appraise new and emerging food processing technologies and their potential risks to food safety. In the context of this request, three key questions were put to the Scientific Committee: a) What science should be considered in order to allow the continued development and implementation of new technologies in food production? b) What are the risks regarding the use of these new technologies (e.g. microbiological, toxicological, product - packaging interactions, process capability and product stability and chemistry)? c) What information would be required to establish equivalence to traditional food processing technologies to ensure food safety, particularly if new food processing technologies are to be used as a replacement
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