WINNING THE WAR ON PATHOGENS THROUGH BETTER USE OF REGULATION: WINNING THE WAR ON PATHOGENS THROUGH BETTER USE OF REGULATION Brad McKay Canadian Institute of Food Science and Technology September 25, 2002 Smart Tape Conference ~ Toronto Hilton


Canadian Institute Of Food Science And Technology…: Canadian Institute Of Food Science And Technology… The Professional Association of Food Scientists and Technologists in Canada Established 1951 1250 members; up 50% Goals are: 1. promote the quality and safety of the food supply through application of technology and linking professionals in industry, government, academia 2. provide forum for exchange of scientific, educational, business ideas 3. provide voice on scientific issues and public policy 4. promote professional development


The Food Industry In Canada: The Food Industry In Canada Canada’s second largest industry Consists of producers, processors, food distributors, food service 8.3% of GDP and 13.1% of employment 47% of production is exported; increasingly as value added Canada is the world’s third largest exporter of agri-food after US and EU


Food Regulation Can Be Discussed In The Context Of All Three Themes Of This Conference...: Food Regulation Can Be Discussed In The Context Of All Three Themes Of This Conference... Competitiveness Services Security


The Good News...: The Good News... We are winning the “war on pathogens”. Canada has one of the safest food supplies in the world. Canada’s standards and enforcement mechanisms (notably Canadian Food Inspection Agency) are one of the strongest in the world.


The Bad News...: The Bad News... There’s much more to be done. Each year in Canada: - 7 million cases of food borne illnesses. - 30,000 people hospitalized - 500 deaths Over 200 diseases transmitted through food. Potential threats to public safety are increasing - new and emerging pathogens - increased resistance to current control strategies


Potential Threat #1 : Potential Threat #1 New, emerging and re-emerging pathogens in Canada - increased immigration and travel - aging population more at risk of infection - increased global trade in food stuffs - large scale farming and large scale manufacturing - increased introduction of new species - the “law of unintended consequences” applies e.g. zebra musselsbottom feedersclostridium botulinum - many pathogens of concern today were not known as causes of food borne illnesses just 20 years ago - need to ensure current strategies and regulatory framework effectively deal with new risks


Potential Threat #2 : Potential Threat #2 Increased microbial resistance to current strategies - thermal resistance - chemical resistance - antibiotic resistance - increased resistance is a natural evolutionary mechanism of micro-organisms - E Coli under favourable conditions: - doubles every 10 - 15 minutes - has one mutation event every 106 - 107 generations - one mutation in 3½ - 5 hours - E Coli 0157: H7 - acquired the ability to produce toxins - can communicate (chemically) to other cells - need to ensure the humans stay one step ahead of the micro-organisms


How Can A “Smart Tape” Approach Improve The Safety Of Our Supply?: How Can A “Smart Tape” Approach Improve The Safety Of Our Supply? 1. Broader view of all elements of the food chain. 2. New models for increased regulator and industry co-operation.


Food Supply Chain In Canada...: Food Supply Chain In Canada... Food Production Food Processing Food Distribution Consumers farm practices, animal health, feeds, fertilizers regulated regulations set and enforced by Ag & Agri Food Canada (CFIA) most heavily regulated regulations set by Health Canada enforced by Ag & Agri Food Canada (CFIA) under HACCP principles retailer / restaurant regulations set by Provinces and enforced by municipal health departments increased importance due to out of home consumption food preparation in the home no regulation


Where Are The Critical Control Points In The Food Supply Chain?: Where Are The Critical Control Points In The Food Supply Chain? HACCP (Hazard Analysis Critical Control Point) techniques. majority of food borne outbreaks (UK study) are from out of home consumption. 44% restaurants 23% hotels 11% pubs / bars 10% caterers 11% home based Yet in Canada out of home consumption is the most fragmented part of the regulatory system. 88%


Where Are The Critical Control Points In The Food Supply Chain?: Where Are The Critical Control Points In The Food Supply Chain? HACCP recognition is becoming the norm among industries (e.g. dairy, meat) previously regulated by Agriculture Canada, however, other industries (e.g. bakery, confectionery, ingredients),previously regulated by Health Canada , are not eligible for HACCP recognition. Creates gaps throughout the industry. Many popular food items such as prepared salads (“minimally processed fruits and vegetables”) are not governed by federal regulations at all. An issue as consumers move from processed to fresh foods. Recommendation #1 - Regulate according to risk across the whole chain


New Models For Increased Regulator - Industry Co-operation: New Models For Increased Regulator - Industry Co-operation Recognize that industry and regulators share a COMMON GOAL - providing a safe and nutritious food supply to Canadians. Industry understands the need for regulation and its role in a developed market place. Current regulatory framework, however, sets up an “enforcer” and “offender” relationship. Outdated in today’s market place.


New Models For Increased Regulator - Industry Co-operation: New Models For Increased Regulator - Industry Co-operation What we need is more active and outbound communications from regulators e.g. consultation, training, briefings. Considerable variability in enforcement across the country causes confusion in the industry. What we need is a consultative or pre-determination mechanism to provide national consistency in regulatory interpretation – e.g. pre clearance label review by Health Canada, customs ruling by US Customs. Recommendation # 2 - new mechanisms to improve co-operation between regulators and industry


In Summary...: In Summary... The “war on pathogens” is an ever evolving battle driven by microbial, societal, industrial and political changes. To win the war we need a more flexible and responsive regulatory framework that recognizes: #1 safety along all elements of the food chain #2 greater co-operation between regulators and industry


Slide16: Contact: Brad McKay President, Canadian Institute of Food Science and Technology Telephone: 416-620-3049 E-mail: brad_mckay@parmalat.ca Website: www.cifst.ca