food deterioration and shelf life

extremophiles

“enrichment culture”

• Putrefaction (protein) • Fermentation (sugars > acids, alcohol, gases) • Hydrolytic rancidity (lipids

time to reach unacceptable quality or food safety failure

1957 - no specific provision for a common food safety / public health policy

1987 - first modification to EU treaty 300 proposals, but not all food matters

Common Agricultural Policy

UK Government announcement that sparked an overhaul of EU food safety policy

The “Food Principles” Regulation (EC) No. 178/2002

European Food Safety Authority established 2002

Rapid Alert System for Food and Feed Purpose of notifying risks to human health deriving from food & feed, including actions that can be taken

Package effective 1 Jan 2006 Principles: farm-to-fork; primary responsibility; HACCP traceability [Regulations (EC) No 852/2004, (EC) No 853/2004, and (EC) No 854/2004, Council Directive 2002/99/EC and Directive 2004/41/EC]

[COM/2003/018] also effective 1 Jan 2006

Regulation (EC) No. 882/2004 on Official Feed and Food Controls; adopted 29 Apr 2004

Regulation (EU) No 1169/2011 on the provision of food information to consumers effective 13 Dec 2016

EC852/2004 (adopted in April 2004) Enforce on 1 January 2006

Global Food Safety Standard – set the benchmark for >20y Assures the standardization of quality, safety & operational criteria Ensures manufacturers fulfil their legal obligations Provide protection for the end consumer –audits–

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To treat food-contact surfaces to destroy vegetative cells of public health significance, reducing numbers of other undesirable organisms, without affecting the product