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2. Consumers, Health, Agriculture and Food Executive Agency Management of industrial contaminants and critical points in production 2

3. Consumers, Health, Agriculture and Food Executive Agency Examples of industrial contaminants (1) 3 Acrylamide Com recommendation 2013/647/EU Food Drink Europe (FDE) toolbox rev. 2013 and product specific leaflets Codex alimentarius: Code of Practice for reduction of AA in foods (2009) Furan (no legislation, Com Rec 2007/196/EC) 3-MCPD (Monochlorpropane-1,2-diol) (MLs for soy sauce and HVP in Reg. (EC) No. 1881/2006)

4. Consumers, Health, Agriculture and Food Executive Agency Examples of industrial contaminants (2) 4 2-, 3-MCPD and its fatty acid esters; Glycidyl fatty acid esters Com Rec 2014/661/EU, PMTDI: 2 μg/kg bw/d, FEDIOL toolbox draft 2014) Ethyl carbamate (Com Rec. 2016/22/EU), EFSA Technical report 2014 Polycyclic aromatic Hydrocarbons (PAH) Last MLs amended: Reg. (EU) No. 2015/1125: Katsuobushi, smoked Baltic herring Reg. (EU) No. 2015/1933:Cocoa fibres, banana chips, food supplements, dried herbs and spices

5. Consumers, Health, Agriculture and Food Executive Agency Acrylamide (AA) 5 Formation: Substance formed in foods with high content of reducing sugars (glucose, fructose) and asparagine (amino acid heated) above 120° C (MAILLARD REACTION) In special heat treated foods: French fries, potato crisps, crispbreads, crackers and biscuits, breakfast cereals, ginger bread, coffee (substitutes) Adverse health effects: genotoxic substance, carcinogenic in rodents; its main metabolite, glycinamide binds to DNA

6. Consumers, Health, Agriculture and Food Executive Agency History of AA minimisation in Germany (1) 6 signal value data collection minimisation dialogue minimisation measure signal value exceedance success Signal Value

7. Consumers, Health, Agriculture and Food Executive Agency History of AA minimisation in Germany (2) 7 Acrylamide in Potato Products [Median µg/kg] 0 100 200 300 400 500 600 700 800 200320042005200620072008 Crisps French Fries Fritter

8. Consumers, Health, Agriculture and Food Executive Agency FDE Toolbox and Pamphlets (1) 8 Tools grouped according to relevant products: Potato based products: French fries, potato crisps Cereal based products: bread, crisp bread, breakfast cereals and biscuits Coffee, roasted grain & substitutes Baby biscuits, infant cereals and other baby foods Short Pamphlets in 23 languages (suitable for SME)

9. Consumers, Health, Agriculture and Food Executive Agency FDE Toolbox and Pamphlets (2) 9 Tools grouped according to production stages: Agronomy (low reducing Sugars, low asparagine cultivars) Recipe (pH, rework, ingredients, fermentation, dilution, size... ) Processing (Thermal treat, asparaginase, texture,colour, flavour...) Final preparation (Consumer Guidance)

10. Consumers, Health, Agriculture and Food Executive Agency Commissions recommendation on the monitoring of acrylamide levels in food (2010/307/EU) – No of samples based on the size of the country Commission recommendation on investigations into the levels of acrylamide in food (2013/647/EU): new indicative values for coffee substitutes, ginger bread and potato based crackers; changes for other product groups Sampling according to Commission Regulation (EC) No 333/2007 Acrylamide - EU Monitoring 10

11. Consumers, Health, Agriculture and Food Executive Agency Follow-up by Competent Authority 11 If Acrylamid (AA) indicative value is exceeded without considering the analytical measurement uncertainty: Verify, if within HACCP system or similar the relevant production steps for AA formation are identified (application Codex CoP, FDE Toolbox) Verify, whether appropriate AA mitigation measures have been taken by the Food business operator Helpful checklist recommended by EU Commission

12. Consumers, Health, Agriculture and Food Executive Agency Acrylamide Checklist for Inspectors (1) 12 1.Detailed product description 2.Analytical Information 3.Production type / product type 4.Knowledge and implementation of FDE toolbox 5.Additional information 6.Product specific annexes

13. Consumers, Health, Agriculture and Food Executive Agency Acrylamide Checklist for Inspectors (2) ANNEX 3: COFFEE (EXAMPLE) 13

14. Consumers, Health, Agriculture and Food Executive Agency AA reduction - conclusions and further steps 14 Scientific reports of EFSA – Results on the monitoring of acrylamide in food: The EFSA concluded in 2012 “that the trend analysis showed only few changes in acrylamide levels from 2007 to 2010” New EFSA scientific opinion, published in June 2015. Potential cancer risk in all consumer age groups confirmed. Further decrease of AA exposition recommended.

15. Consumers, Health, Agriculture and Food Executive Agency Furan 15 Formation: furan is forming in the same conditions as acrylamide when heating reducing sugars with amino acids. Ascorbic acid is known to increase the reaction. Adverse health effects: furan is carcinogenic to rats and mice EFSA opinion 2009: a lot of open questions concerning a reliable risk assessment, further data is needed on both toxicity and exposure assessment Com rec. 2007/196/EC to monitor furan data Sampling according to Reg. EC No. 333/2007

16. Consumers, Health, Agriculture and Food Executive Agency 2- and 3-MCPD fatty acid esters 16 Commissions recommendation on the monitoring of 2,3- MCPD, its fatty acid esters and Glycidyl fatty acid esters levels in food (2014/661/EU) MS should monitor «with the active involvement of FBO » vegetable oils and fats and derived products, baby food, breads and rolls, foods containing vegetable oils, canned meat and fish (smoked) Sampling procedures according to Reg. (EC) No. 333/2007; AOCS analytical standard method (GC-MS)

17. Consumers, Health, Agriculture and Food Executive Agency Commissions recommendation on the prevention and reduction of ethyl carbamate contamination in stone fruit spirits and stone fruit marc spirits and on the monitoring of ethyl carbamate levels in these beverages (Recommendation (EU) No. 2016/22) – Precursor: Cyanogenic Glycosides (HCN) from cherries, prunes, apricots, mirabelle – Target value 1mg/kg ethylcarbamate => minimisation – Monitoring and Reporting to EFSA – Sampling according to Com Reg (EC) No 333/2007 Ethyl carbamate in stone fruit spirits 17

18. Consumers, Health, Agriculture and Food Executive Agency Polycyclic aromatic Hydrocarbons (PAH) 18 Sources and formation: both environmental and process contaminants -Smoking, heating and drying processes; large amounts often in traditionally smoked products, meat and fish Adverse health effects: carcinogenic, genotoxic and mutagenic compounds Different toxicological properties; benzo(a)pyrene is most potential genotoxic substance Amended MLs in Reg. (EC) No. 1881/2006 B(a)P + sum of PAH-4: benzo(a)pyrene + chrysene + benzo(a)anthracene + benzo(b)fluoranthene

19. Consumers, Health, Agriculture and Food Executive Agency 19 Reg (EC) 852/2004 on the hygiene of foodstuffs: Recital 17: The setting of objectices … may guide the implementation of hygiene rules... Such objectives would supplement existing food law, such as Reg. (EC) No. 315/93… which provides for the establishment of maximum tolerances for specific contaminants… Art. 2(1)a “food hygiene” means the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foods taking into account its intended use. Art. 4(3) Food business operators shall, as appropriate, adopt the following specific hygiene measures: … - procedures necessary to meet targets set to achieve the objectives of this Regulation.

20. Consumers, Health, Agriculture and Food Executive Agency HACCP with CPs (production process) 1 20 Polycyclic aromatic hydrocarbons (PAH) in smoked products; meat and fish - Fuel, Cleaning of the system, Temperature -Smoking; direct or indirect method -Code of Practice on reduction of contamination with PAH due to smoking and direct drying processes (CCCF 2009)

21. Consumers, Health, Agriculture and Food Executive Agency HACCP with CPs (production process) 2 21 PAH also in dried products: cereals, herbs and spices, vegatable oils, food supplements in roasted products: coffee, tea, herbal infusions in grilled products (e. g. meat burgers, sausages) Consumer advices recommended Avoid compromising the existing chemical and microbiological stability of the food!

22. Consumers, Health, Agriculture and Food Executive Agency HACCP - inhouse control - Contaminants in baby food ingredients (1) 22 Cereals: mycotoxins, heavy metals, tropane alkaloids (hyoscyamine, scopolamine) Potatoes and vegetables: nitrates and heavy metals Fish: dioxins and PCBs, Brominated Flame Retardants and heavy metals Fruits and (leafy) vegetables: Perchlorate

23. Consumers, Health, Agriculture and Food Executive Agency HACCP - inhouse control Contaminants in baby food ingredients (2) 23 Rice: inorganic arsenic and cadmium Herbal Infusions and tea for infants: pyrrolizidine alkaloids and tropane alkaloids Vegetable oils: erucic acid Infant and follow-up formula: melamine

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