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3Rd Karlsruhe Nutrition Symposium European Research Towards Safer and Better Food Review and Transfer Congress Congress Centre, Karlsruhe, Germany Berichte der Bundesforschungsanstalt für Ernährung BFE-R--98-02 3rd Karlsruhe Nutrition Symposium European Research towards Safer and Better Food Review and Transfer Congress Congress Centre, Karlsruhe, Germany October 18-20, 1998 Proceedings Part 1: Lectures Edited by V. Gaukel and W.E.L. Spieß Sponsored by: The European Commission European Federation of Food Science and Technology Bundesforschungsanstalt für Ernährung, Karlsruhe 1998 3rd Karlsruhe Nutrition Symposium: European Research towards Safer and Better Food Review and Transfer Congress, Congress Centre, Karlsruhe, Germany October 18-20, 1998 Technical assistance: C. Kalisch A. Karl E. Katona E. Stengel Co-sponsored by: Verein der Freunde des Kältetechnischen Institutes e.V. First published 1998 Copyright © 1998 Bundesforschungsanstalt für Ernährung, Karlsruhe, Germany ISSN 0933-5463 All rights reserved. III Preface Research is more than ever before an international task for the advancement of science and for building up networks among scientists which allow fast and fruitful communication. With its framework programmes the European Commission has created powerful tools to support both goals. Its AIR and FAIR programmes are addressing especially sensitive areas of consumer interests and demands as food safety and food quality. To review the outcomes of these programmes and to promote their transfer to industry and into public knowledge, the Federal Research Centre for Nutrition, Karlsruhe, together with the European Commission and the European Federation of Food Science and Technology, has organized the Congress European Research towards Safer and Better Food in continuation of its series of Karlsruhe Nutrition Symposia. Special features of the congress are: Food Safety and Monitoring Aspects; Food, Nutrition and Well Being; Technological Methods to Improve Food Quality; Consumer Perception and Transfer Strategies. A special session is devoted to Meat – Safety Aspects and Nutritional Quality. As the Congress is organized on the threshold of the Fifth Framework Programme, special lectures are presented on the background and strategies of this new scientific venture. The Congress Proceedings comprise two parts plus a supplement, which are considered as a unit. Part 1 contains contributions presented as lecture; contributions in the form of posters are contained in part 2. In the supplement appearing after the Congress those contributions are collected which were not available at the time of printing. The supplement offers also an authors index along with other congress-relevant information. Walter E.L. Spieß Chairman European Research towards Safer and Better Food IV Table of Contents Session 1: Food Safety and Monitoring of Safety Aspects 1 Are genetically modified food products safe? What do consumers think? 3 L. Bredahl and K. G Grunert New approaches to the microbial stability and safety of foods 12 G. W Gould Lactobacilli in a healthy diet 20 W. Holzapfel, N. Olasupo, P. Haberer Mathematical modelling of microbial growth 33 T. A. Roberts Opportunities for bacteriocins in food: Prevention and safety 42 T. Abee Quantitative Risk Analysis of spore-forming bacteria in cooked chilled foods containing vegetables 51 F. Carlin, F. van Leusden Development of new methods for safety evaluation of transgenic food crops 59 H.P.J.M. Noteborn Assessment of allergenic potential of novel proteins in food crops using the brown norway rat model 70 H.A.C. Atkinson & C. Meredith Improvement of the safety and quality of refrigerated ready-to-eat foods using novel mild preservation techniques 76 L. G. M.Gorris Harmonization of safety criteria for minimally processed foods 82 T. Martens, H. Vanhoutte The HACCP-Concept - Its impact on the food industry 90 S. Leaper Session 2: Food, Nutrition and Well Being 95 Effect of different dietary carbohydrates on colon function. Design of healthier foods 97 I. Rowland, C. Rumney, P. Dolara, B. Pool-Zobel, V. Mastrandrea, A. Cresci Quantitative assessment of the human gut flora using a panel of rRNA targeted hybridization probes 102 M. Blaut, C. Griggs, MD. Collins, G. Welling, J. Doré, J. van Loo, W. de Vos The role of fat and CHO in the European diet on health 110 W.H.M. Saris, A. Astrup, A.M. Prentice, H.J.F. Zunft, X. Formiguera Effect of complex polyphenols on the colon carcinogenesis process 118 P. Dolara, G.Caderni, G. Morozzi Possible health benefits of consuming probiotic bacteria 127 J. M. Fletcher Demonstration of nutritional functionality of probiotic foods 139 T. Mattila-Sandholm Increased consumption of fruits and vegetables within the EU: Potential health benefits 149 S. Southon V Session 3: Meat (special FLAIR-FLOW contribution) 159 Predicting beef quality at the early post-mortem period 161 A. M. Mullen, U. Casserly, D. J. Troy Safe poultry meat production including HACCP application in the poultry industry 170 R.W.A.W. Mulder Decontamination of meat, meat products and other foods using steam condensation and organic acids 175 S.J. James, T. Brown, J.A. Evans, C. James, L. Ketterington, I. Schofield Dry-Sausages ripening improvement 186 F. Palmia, A.Dossena Feed supplementation in pigs and the quality of raw meat products 194 K. O. Honikel, H. Rosenbauer Effects on blood lipids in healthy humans from more unsaturated pork meat 202 B. Sandström, S. Højbjerg, C. Lauridsen, F. Nielsen, C. Jensen, L. Skibsted Dietary treatment and oxidative stability of muscles and meat products. Nutritive value, sensory quality and safety 207 L. H. Skibsted Solving the problems of texture and flavour in low fat meat products 216 P. Allen, N. Dreeling, E. Desmond, E. Hughes, A.M. Mullen and D.J.Troy Quality policy and consumer behavior towards fresh meat: Results of a European cross country study 223 T. Becker Session 4: Technological Methods to Improve Food Quality 233 High pressure processing of foods 235 M. Hendrickx; L. Ludikhuyze Integrated membrane processes 244 F.P. Cuperus, R.W. van Gemert, G. Sala The preservation of quality and safety in frozen foods throughout the distribution chain 247 C. J. Kennedy and G. P. Archer Protective cultures improve the efficacy of nisin 253 U. Schillinger Session 5: Consumer Perception and Transfer Strategies 263 Is innovation in the food industry market or R&D led? 265 W. Bruce Traill A consumer-led approach to marketing of foods in the EU: The case of yoghurt 274 J.B. Steenkamp, R. Loader, W. B. Traill, C. Valli The FLAIR-FLOW information system 284 R. Gormley Food science and nutrition in poland and its relevance to european union sponsored research 294 P. Lewicki VI What are the strengths of EU RTD programmes in the food sector compared with national RTD programmes? 303 D. G. Lindsay Measurement of consumer attitudes and their influence on food choice and acceptability 310 E. Risvik, S. Issanchou, R. Shepherd, H. Tuorila Mealiness in fruits - Consumer perception and means for detection 320 B. Nicolaï Consumer attitudes of modern biotechnology in the Agro-Food sector 329 K. Menrad Food Safety and Monitoring of Safety Aspects 1 3rd Karlsruhe Nutrition Symposium: European Research towards Safer and Better Food Review and Transfer Congress, Congress Centre, Karlsruhe, Germany October 18-20, 1998 Session 1: Food Safety and Monitoring of Safety Aspects 2 Food Safety and Monitoring of Safety Aspects Food Safety and Monitoring of Safety Aspects 3 Are genetically modified food products safe? What do consumers think?1 2 L.Bredahl and K. G Grunert MAPP – Centre for Market Surveillance, Research and Strategy for the Food Sector, The Aarhus School of Business, Haslegaardsvej 10, DK-8210 Aarhus V, Denmark 1 The research presented in this paper is funded by the European Commission through the project ‘Consumer Attitudes and Decision-Making with regard to Genetically Engineered Food Products’, contract number FAIR-PL96-1667. Co-ordinator of the project is Professor Klaus G. Grunert, The MAPP Centre at the Aarhus School of Business. Participating organisations are the Technical Research Centre of Finland; Oy Panimolaboratorio-Bryggerilaboratorium AB, Finland; Chr. Hansen A/S, Denmark, Universität Potsdam, Germany; ISIDA, Italy and Institute of Food Research, Great Britain. 2 For reasons of simplicity, the term ‘genetically modified food products’ is used in this paper as a general designation of foods and food ingredients which contain or consist of genetically modified material or which are produced from, but do not contain, genetically modified material. Abstract The introduction of genetic engineering in food production has received considerable public attention in many European countries. Understanding the concern that consumers express over such new technologies and their application in food production is crucial to legislative authorities, industry and other organisations with vested interests in the issue. In this study, means-end chain theory was used as a theoretical basis for investigating consumer perceptions of two genetically modified food products (yoghurt and beer). By means of the laddering technique, 400 consumers in four countries were interviewed about their perceptions of risks and benefits of consuming various conventionally manufactured products and of consuming genetically modified products offering tangible consumer benefits. Results show preference for the genetically modified product alternatives to be low, and point to perceived risks in relation to self and the environment as major explanatory factors along with moral considerations and food neophobia. Some interesting cross-national differences
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