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22–24 May 2013 Uppsala, Sweden
Participating universities
✶ University of Queensland, Australia ✶ university of Sao Paolo, Brazil ✶ University of Ouagadougou, Burkina Faso ✶ the university of British Columbia, Canada ✶ China Agricultural University, China ✶ Addis Ababa university, Ethiopia ✶ Bogor agricultural university, Indonesia ✶ University of Tokyo, Japan ✶ Wageningen university, Netherlands ✶ SLU, Swedish university of Agricultural Sciences, Sweden ✶ Chulalongkorn university, Thailand ✶ Makerere university, Uganda ✶ Cornell university, USA Hosted by: SLU, Swedish University of Agricultural Sciences p
Security, Safety and Quality
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The future of food
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Organizing committée
Chair
Professor Johan Schnürer
Pro Vice-Chancellor of external collaboration
[email protected]
Scientific contents
Associate professor Sofia Boqvist
[email protected]
Associate professor Rikard Landberg
[email protected]
Professor Carl-Johan Lagerkvist
[email protected]
Professor Ulf Magnusson
[email protected]
Registration and practical arrangements
Dr Marnie Demandt, Coordinator of external collaboration
[email protected]
Dr Sara Brännström, Coordinator of external collaboration
[email protected]
Further information
www.slu.se/gcua
The Global Challenges University Alliance
By 2050 the world's population will exceed nine billion, requiring agricultural, forest and
fisheries systems to produce food, animal feed, fibres, energy and materials for another two
billion people. The crucial issue is how to achieve this with very little new land to use,
without causing unsustainable ecological consequences and during an on‐going climate
change. Meeting these global challenges can only be done through obtaining greater scientific
knowledge about the fundamental conditions for life – translating knowledge into relevant
action – and through dedicated international co‐operation. The Swedish University of
Agricultural Sciences (SLU) has recently initiated a project to form a Global Challenges
University Alliance, and is planning to involve 25 of the world’s top "bio‐economy"
universities at all continents. The partner universities should be strong in agricultural sciences
(including food, veterinary, landscape architecture and forest sciences), environmental
sciences and/or the life sciences.
The Alliance build‐up will take place through thematic Global Challenges University
Workshops (Bioenergy, The Future of Food, Green cities etc.), each with 4‐8 participating
universities, and by organising corresponding thematic Global Challenges Summer Schools
for MSc/PhD students. Both the research and education components will train the young
“bio‐economy” leaders of the future and provide them with an active global network very
early in their careers.
The first GCUA workshop on Biofuels and Biorefineries was held in September 26-28,
2012 at SLU, Uppsala with participating scientists from China Agricultural University
(China), University of Tokyo (Japan), National University of Singapore (Singapore),
University of Pretoria (South Africa), Makerere University (Uganda), Cornell University
(USA) and SLU (Sweden). The second GCUA workshop The Future of Food – Security,
Quality and Safety will be held at SLU, Uppsala, 22-24 May, 2013. Participating universities
include University of Queensland (Australia), University of Sao Paolo (Brazil), University of
Ouagadougou (Burkina Faso), University of British Columbia (Canada), China Agricultural
University (China), Addis Ababa University (Ethiopia), Bogor Agricultural University
(Indonesia), University of Tokyo (Japan), Wageningen University (Netherlands),
Chulalongkorn University (Thailand), Makerere University (Uganda), Cornell University
(USA), and SLU (Sweden).
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
CONTENTS
PROGRAM OVERVIEW ............................................................................................................................ 5
ABSTRACTS ORAL PRESENTATIONS ................................................................................................. 11
Session: Food Security ............................................................................................................................ 14
Session: Food Quality (and Safety) ........................................................................................................ 50
Session: Food Safety (and Quality) ........................................................................................................ 73
PARTICIPANTS ........................................................................................................................................ 89
PRACTICAL INFORMATION ................................................................................................................. 93
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
PROGRAM OVERVIEW
May 21st
Arrival day
18.30
Welcome reception at First Hotel Linné
May 22nd
Theme: Food Security
08.30
Registration, Room A281, BioCenter building
09.00
Welcome and Introduction, Johan Schnürer, SLU
09.30
“The Uppsala statement – The Future of Food” on knowledge gaps and
research needs. Workshop processes organised by Ulf Magnusson and CarlJohan Lagerkvist
09.50
Access to Water for Food Production. Mike F. Walter, Cornell University
10.10
Coffee
10.40
Developing Crops that are Less Vulnerable to Environmental Stresses. Tim
Setter, Cornell University
11.00
Prospects for a sustainable, multifunctional and climate-smart agriculture
aiming at food security. Erik Steen Jensen, SLU
11.20
Is depletion of the soil resource the sharp edge of the Malthusian Precipice?
Neal Menzies, University of Queensland
11.40
Increased efficiency for sustainable animal production systems. Ulf
Magnusson, SLU
12.00
Lunch
13.15
Workshop – Knowledge gaps and research needs (UM and C-J L)
14.20
Reproductive parameters of indigenous Ugandan goats. David Owiny,
Makerere University
14.40
Shaping the future of the dairy industry through improvements on dairy farm
productive efficiency and training of the next generation of dairy scientists.
Julio Giordano, Cornell University
15.00
Future role of aquaculture in human food security. Anders Kiessling, SLU
15.20
Coffee
15.40
Promoting food Security in Africa through aquatic animal health programs. Eli
Katunguka-Rwakishaya, Makerere University
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
16.00
Peasant Rights or Food Riots: The challenges of institutionalizing food
security and food sovereignty. Hannah Wittman, University of British
Columbia
16.20
Basic concepts and issues on food security, and global and national initiatives
to tackle with the problem of food shortage. Degefa Tolossa Degaga, Addis
Ababa University
16.40
Sufficient Agriculture for Future Food Security. Kunavongkrit Annop,
Chulalongkorn University
17.00
Current state of food security and quality in Burkina universities: education,
research and outreach. Mamoudou H. Dicko, Ouagadougou University
17.20
Food education and research at Chulalongkorn University. Petsom Amorn,
Chulalongkorn University
17.40
Trend of Food Microbiology in China. Han Beizhong, China Agricultural
University
18.00
Sandwich dinner
18.40
International Programs in the College of Agriculture and Life Sciences at
Cornell: Internationalizing the Cornell experience, developing leaders,
improving lives. Sarah Evanega, Cornell University
19.00
Food quality issues in Thailand. Duangmal Kiattisak, Chulalongkorn
University
19.20
Food safety issues in Indonesia. Ratih Dewanti-Hariyadi, Bogor Agricultural
University
19.40
Workshop – Knowledge gaps and research needs (UM and C-J L)
21.00
End of Day 1
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
May 23rd
Theme: Food Quality (and Safety)
09.00
Food security and market power – The challenge of biotech foods. Kostas
Karantininis, SLU
09.20
Study the impact of food handlers on production of safe and palatable food in
a chain perspective - Connecting food and social sciences. Pieternel Luning,
University of Wageningen
09.40
Dual-processing, trust and social pressure as determinants of revealed
preferences for food safety: Evidence from a field auction experiment at a
traditional vegetable market in Kenya. Carl-Johan Lagerkvist, SLU
10.00
Coffee
10.20
The Complementary Nature of Private and Public Regulatory Mechanisms of
Food Quality. Decio Zylberstajn,, University of Sao Paolo
10.40
Nitrogen fertilization during heading effects on the composition of rice seed
component and quality of cooked rice. Keiko Midorikawa, University of
Tokyo
11.00
5-hydroxymethylfurfural formation mechanism in the Food. Quanhong Li,
China Agricultural University
11.20
Exploration of salt taste enhancers for reduction of salt intake. Yoichi
Kasahara, University of Tokyo
11.40
Improving dietary carbohydrate quality- a challenge for global health. Rikard
Landberg, SLU
12.00
Lunch
13.00
Workshop – Knowledge gaps and research needs (UM & C-J L)
14.40
Coffee
15.00
Taste modifying compounds and analysis of taste continuity. Tomiko Asakura,
University of Tokyo
15.20
Bioprocessing to increase folate content in foods and functional ingredients.
Cornelia Witthöft, SLU
15.40
The Role of Plant pathogens and toxins in Food Safety. Zhanhong Ma, China
Agricultural University
16.00
Japanese consumer’s food related risk perception: After Fukushima Accident.
Hiromi Hosono, University of Tokyo
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
16.20
Workshop activities
• Global Challenges Graduate Summer School (Sofia Boqvist & Rikard
Landberg)
• Global Funding Possibilities (Johan Schnürer)
18.30
Workshop dinner at Ultuna (Hyllan)
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
May 24th
Theme: Food Safety (and Quality)
09.00
Foodborne pathogen detection and molecular risk assessment: examination of
need and impetus for improving food safety and security. Kevin J. Allen,
University of British Columbia
09.20
Record of Food Safety - Implementation of Food Safety Criteria in risk-based
decision-making processes: license to produce. Marcel Zwietering, University
of Wageningen
09.40
Physico-chemical properties of waters from some Ethiopian hot springs and
the risk to the health of the community. Tilahun Bekele Gezmu, Addis Ababa
University
10.00
Coffee
10.20
A cross cutting issue that impacts food safety to ensure food security. David D.
Kitts, University of British Columbia
10.40
Addressing the food safety and quality challenges of the 21st century through
innovative research and training approaches. Carmen Moraru, Cornell
University
11.00
The Local food safety: The case study in Nan province, Thailand.
Tantasuparuk Wichai, Chulalongkorn University
11.20
Is a new approach needed to address emerging microbial food safety
challenges? Sofia Boqvist & Ivar Vågsholm, SLU
11.40
Lecture (15+5 minutes)
12.00
Lunch
13.00
3 Lectures (15+5 minutes) or Workshop activities
14.00
Workshop activities
- Knowledge gaps and research needs
- Global Challenges Graduate Summer School
- Global funding possibilities
15.30
Summing up
16.00
Closing
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
ABSTRACTS ORAL PRESENTATIONS
According to order of presentation.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
The Global Challenges University Alliance and The Future of Food
Johan Schnürer, Pro Vice-Chancellor, Swedish University of Agricultural Sciences, Box
7070, 750 07, Uppsala, Sweden.
E-mail: [email protected]
By 2050 the world's population will exceed nine billion. This strains both natural and
cultivated ecosystems and their ability to convert soil minerals, sunlight, air and water into
food, animal feed, fiber, energy and materials for at least another two billion people. The
crucial issue is how to meet this challenge, with no new land to utilize and with methods that
do not have unsustainable ecological consequences. At the same time we need to restore lost
natural values, all during an on-going climate change. Meeting these grand challenges can
only be achieved with greater scientific knowledge about soils, waters, microbes, plants,
animals and ecosystems and by translating that knowledge into relevant action, using
knowledge from social, economic and design sciences. SLU has thus proposed the formation
of the Global Challenges University Alliance, ultimately involving 25 of the world’s top
"bio-economy" universities from all continents.
The rise of the alliance will be gradual and take place through thematic Global Challenges
University Workshops (e g Biofuels, Food, Green Cities, Environmental Resource
Monitoring). Corresponding thematic Global Challenges Summer Schools for advanced MSc
and PhD students will be organized as two-week intensive courses with strong student
participation from universities located at least on three continents. The students – the future
leaders of the global bio-economy – will early on gain an important global network for their
professional life.
The final part of the presentation will highlight bio-preservation as a way to reduce food
waste and spoilage of agricultural produce, estimated to exceed 25 % of total production.
Postharvest spoilage of food and animal feed by moulds gives unpleasant smell and taste and
potentially also different mycotoxins, making the food and animal feed unsafe. A traditional
way of preserving food and animal feed is to use lactic acid bacteria (LAB) in fermented
foodstuffs, as well as preserving silage for animal feed. Few antifungal lactic acid bacteria
have actually been put into practical use, Lactobacillus plantarum MiLAB393, sold globally
as FeedTech F3000, being one exception. We previously found that the yeast Pichia anomala
improves stability of moist grain in airtight storage systems. Recent findings suggest strong
synergistic effects on inhibition of bread spoilage by combining the yeast P. anomala and an
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
antifungal L. plantarum. Bio-preservation thus links issues of food security, quality and
safety.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Access to Water for Food Production
Mike F. Walter, Biological and Environmental Engineering, Cornell University, Ithaca, NY.
E-mail: [email protected]
One of the three key themes of the 2nd Global Challenges University workshop at SLU is food
security. Arguably the most essential, yet increasingly insecure, requirements for food
security are ample and predictable water supply. Climate change is causing increased
uncertainty in water supply predictability and more extremes, both floods and droughts. Not
only is the seasonal amount of precipitation becoming more unpredictable but the duration of
the rain is as well. For example, areas that rely heavily on monsoons maybe seeing the start
and length of the rainy season changing significantly. Changing water use patterns are also
putting pressure on water supply in many places. The misuse and overuse of groundwater are
growing concerns in many parts of the world. In India, for example, the nexus of cheap
energy has in some cases has led to significant overuse of groundwater. Competition for
water by multiple industries is also a concern. In parts of Asia there are increasing numbers
of coal fired electric power plants that consumptively use large quantities of water, which
could in turn make access to water for food production more difficult. The problems and
solutions to these issues, which will be discussed at the workshop, involve aspects that are
technical, economic, social and political.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Developing Crops that are Less Vulnerable to Environmental Stresses
Tim Setter, Department of Crop and Soil Science, Cornell University, Ithaca, NY.
E-mail: [email protected]
To address the challenges of sustainably producing food in future environments impacted by
climate change, our research seeks a better understanding of the underlying biology of stress
responses and improved methods to assist breeding programs in the critical task of
phenotyping germplasm for these environments. In cassava and maize, we are comparing
diverse lines for numerous traits related to stress response such as carbohydrate storage and
remobilization, and accumulation of the stress hormone ABA. In maize, we focus on
reproductive and kernel development and associated yield-determining processes. These
studies seek to identify traits that could serve as targets for selection in breeding programs
and QTL/marker assisted selection strategies. For this work we analyze transcript profiles of
gene expression in vulnerable, responding organs during a critical phase of flowering and
early kernel development. We also seek to understand the basis of interactions between
elevated temperature on photoperiod-controlled storage-organ development. We collaborate
with quantitative geneticists and breeders on mapping genetic loci, and seek to ways to
improve crop cultivars so farmers in drought-prone areas of the world can achieve food
security. This work involves collaboration with researchers at international centers
(CIMMYT, CIAT, IITA) and with colleagues at national institutes in Nigeria, Ghana, and
Uganda. In addition, this work is done in the context of an active and collaborative
community of scientists at Cornell University in several departments that focus on food
security issues from multiple dimensions. Soil scientists analyze tillage and biochar effects on
soil health, including physical and microbiological aspects. Crop modelers predict impacts of
climate change, and develop tools to help farmers apply optimal amounts of nitrogen using
computer predictions based up-to-the minute weather data. Agronomists and other scientists
develop integrated pest management strategies and improved cropping systems. Work on
mineral nutrient uptake and metabolic pathways such as carotenoid synthesis addresses the
goal of improving the nutrient density of food. Given the complexity of the food security
challenges, and the need for multidisciplinary approaches, the development of an improved
mechanism for multi-institutional collaboration would be valuable.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Prospects for a sustainable, multifunctional and climate-smart agriculture
aiming at food security
Erik Steen Jensen, Department of Biosystems and Technology, Swedish University of
Agricultural Sciences, Box 104, 230 53 Alnarp, Sweden
E-mail: [email protected]
Production measures is the basis of food security, but not sufficient. Accessibility and ability
to absorb nutrients the consumed food is also required (IAASTD 2009). Food sovereignty, in
addition, requires that people democratically can determine their own agricultural and food
policy. A production focus on the food security is seldom considering sufficiently the
questions: which food? for whom? The key paradigm of production in the food security
concept has developed into aiming at sustainably producing more from the same area of land
without destroying the natural resource base. This has resulted in several definitions of
production ”intensification”, e.g. ecological (Cassman et al 1999; Bommarco et al 2013),
sustainable (Royal Society 2010; Godfray et al 2010) and eco-functional (Niggli et al 2008).
Common for intensification measures is the suggestion for activation of more existing
knowledge. Measures differ regarding anthropogenic inputs, especially those, which are nonrenewable or based on non-renewable resources, and more focus should be directed how to
increase yields with the same or less input of fossil-based and non-renewables sources such
as phosphorus. Eco-functional (Niggli et al 2008) and ecological intensification (Bommarco
et al 2013) highlight the requirement for enhanced use of ecosystem services.
The IAASTD report (2009) highlights multifunctionality and diversification of farming
system, while enhancing the use efficiency of nutrients, water and energy as strong priorities
for future food production systems. Key principles among small scale farmers (80% of global
farming systems are smaller than 2 ha) are: building and maintaining natural capital of soil
organic matter; the recycling of nutrient and energy on the farm rather than introducing
external inputs; integrated crops and livestock, diversifying species and genetic resources in
time and space and considering whole farming systems and interactions within rather than
individual components (de Schutter 2010). In addition combining climate change adaption
and mitigation should be combined with food security policies as suggested in the climatesmart agricultural (CSA) concept (FAO 2010).
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Intensification measures will be discussed and crop diversification will be used as an example
of eco-functional intensification contributing to a sustainable, multifunctional and climatesmart agriculture for greater food security.
References:
Bommarco R et al (2013) Ecological intensification: harnessing ecosystem services for food security. Trends
Ecol. Evol, 28, 230-238.
Cassman K G (1999) Ecological intensification of cereal production systems: yield potential, soil quality, and
precision agriculture. Proc. Natl. Acad. Sci. U.S.A. 96, 5952–5959
De Schutter O (2010) Report submitted by the Special Rapporteur on The Right to Food, to the UN General
Assembly.
FAO (2010) “Climate-Smart” Agriculture - Policies, Practices and Financing for Food Security, Adaptation and
Mitigation. FAO, Rome.
Godfray HCJ et al (2010) Food security: the challenge of feeding 9 billion people. Science 327, 812IAASTD (2009) Agriculture at a crossroads, Synthesis Report, 95 p. Island Press.
Royal Society (2009) Reaping the benefits: Science and the sustainable intensification of global agriculture.
Niggli U et al (2008) Vision for an organic food and farming research agenda to 2025. EU Technology Platform
Organics.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Is depletion of the soil resource the sharp edge of the Malthusian Precipice?
Neal Menzies, Dean of Agriculture, University of Queensland, Australia.
E-mail: [email protected]
Throughout the developing world, and even in developed countries like Australia, depletion
of the soil nutrient pool represents a significant threat to the security of food production.
Nitrogen and phosphorus are commonly applied; indeed they are often applied in excess of
crop requirement. In contrast, potassium is seldom applied, and even when included in a
fertilizer regime, potassium application rates are typically lower than crop removal.
In India, the country-wide mass balance for potassium showed a deficit of 3.3 Mt; fertilizer
applications accounting for less than 60% of crop removal. Similar mass balance deficits can
be calculated for most countries. This negative potassium mass balance is reflected in soil test
analysis, with a long-term downward trend in analysis results. In the developing world,
depletion is accentuated by the removal of crop residues from the field for use as animal feed
and bedding. While the material is returned to the field as farm yard manure, leaching losses
during the composting process may be as high as 50% of the potassium. This nutrient cost is
not included when the value of crop residues is considered, and this omission may in some
situations result in inappropriate use of this resource.
In dry-land agriculture the problems presented by depletion of potassium are accentuated by
its stratification in the soil profile. Nutrient cycling (uptake by roots and transport to plant
tops) results in accumulation of potassium in the surface soil. In potassium depleted soils
where no-till agriculture is employed, more than 80% of the total root zone exchangeable
potassium pool can be in the top 10 cm. When this surface soil is dry, the potassium it
contains is not available to the crop. As a result, we are increasingly seeing transient
potassium deficiency.
From a technical perspective, the problem of potassium depletion / deficiency is easily
addressed – we simply increase the use of potassium fertilizer. However, in very many
situations this will be impossible. Crop potassium removal rates are comparable to nitrogen
for many crops, while the fertilizer cost per unit of potassium exceeds that of nitrogen. At
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
current grain and fertilizer prices it will be uneconomic for farmers to address this problem,
so the soil resource will continue to degrade.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Increased efficiency for sustainable animal production systems
Ulf Magnusson, Department of Clinical Sciences, Swedish University of Agricultural
Sciences, Uppsala, Box 70 54, 750 07 Uppsala, Sweden.
E-mail: [email protected]
To dates consumption of food of animal origin is very unevenly distributed over the world: in
several high income countries there is a (from a nutrient viewpoint unnecessary) high per
capita consumption, whereas in several low income countries there is a lack of this high value
food rich in protein and trace elements. However, the demand for food of animal origin is
foreseen to increase substantially because of increasing wealth in low and middle income
countries and the over-all increasing world-population. So, how to meet this challenge of a
currently uneven distribution and an increasing demand?
The views on livestock and animal production systems vary a lot between countries as well as
between groups of people within countries. In high income countries livestock is for the
common person very much associated with environmental and food safety/quality issues,
whereas in low income countries livestock is more associated with livelihoods and food
security. From a global view-point it is thus imperative to balance these different
perspectives. Without such balancing, the risks for continuous and increasing malnutrition
and hunger, ensuing social unrest or violent conflicts, disease outbreaks, environmental
catastrophes etc. are considerable. Clearly, a sustainable development of animal production
systems must take all the three dimensions of sustainable development into account; i.e.,
social, economic and environmental sustainability.
One way forward to meet the justified increasing demand in low and middle income countries
for food of animal origin is to increase the efficiency in the animal production systems in
these countries. This will reduce the use of natural resources and environmental and climate
impact per kg produced food. Such an approach would in addition increase these countries’
economical competiveness. The increased efficiency would also very likely reduce the
number of farmers needed for keeping livestock. There must thus be preparedness for this
structural change for the rural inhabitants.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Academia faces a major challenge in identifying the most cost-effective options making this
increased efficiency of animal production systems happen. Academia should also analyze the
balance between the different dimensions of sustainability for these options.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Reproductive parameters of indigenous Ugandan goats
M.G. Nassuna, J. Okwee-Acai, G. Bigirwa, P. Kalibbala, O.D. Owiny, Makerere University,
Uganda
E-mail: [email protected]
E-mail: [email protected] and [email protected]
The study was a quick survey to provide information for another ongoing study.
Reproductive parameters of 100 indigenous female goats and 20 bucks from 20 flocks in
central Uganda were studied in September 2010. From each flock, 5 goats aged 7 years or
below and ranging between 1 and 6 parities were included in the study. Subsequent analyses
were performed on 97 goats after elimination of three goats. Goats were kept under tethering,
paddocking and communal grazing systems, with tethering (55%) being the commonest
grazing system. Flock size ranged from 5 to 40 with the most frequent flock size being 5.
Mean BCS was 3.64 (SD 0.6) and were not different amongst the grazing systems. The
average number of kids per kidding was 1.8. Goats were able to achieve a kidding rate of 3 in
two years and six kiddings before their seventh birthday. Multiple births were highest at the
second parity and lowest at the sixth parity. Out of the 271 kiddings, 57% were twin
parturitions, 8% triplet and 4% quadruplet parturitions. Average kid mortality was 8.2% and
tended to be higher with higher multiple births. All the indigenous bucks had very good
sexual activity required for breeding 30% them had a scrotal circumference of 25 cm or more.
There was no significant difference in the number of male and female kids sired by the bucks.
It was concluded that with careful selection and good management, it is possible to raise
breeding animals with high prolificacy.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Shaping the future of the dairy industry through improvements on dairy
farm productive efficiency and training of the next generation of dairy
scientists
J. O. Giordano*, T. R. Overton, M. E. Van Amburgh, L. E. Chase
*Author of correspondence, Dairy Management Group, Department of Animal Science,
Cornell University, Ithaca, NY.
E-mail: [email protected]
A growing world demand for nutritious foods in the next few decades will require a
significant increase on the efficiency of livestock production systems because the amount of
natural and human resources devoted to agricultural production will be limited. Dairy foods
constitute a major source of important nutrients for human diets across the world, with their
consumption expected to increase dramatically in the coming years. Despite the remarkable
progress made by the dairy industry in the last 60 years that has led to major increases on the
amount of milk produced per cow, further improvements on the efficiency of dairy
production systems will be critical to reduce the use of natural resources and the
environmental impact of the industry while assuring the economic sustainability of dairy
operations.
Major research efforts are underway at Cornell University to continue improving dairy cow
health, maximize nutrient utilization and reduce nutrient excretion, ameliorate reproductive
performance, and enhance our understanding of management systems to benefit cow wellbeing. Accelerating our understanding of dairy cattle biology and the effect of management
practices on animal performance and farm profitability are the main thrusts of our research
programs. Examples of such undertakings include the development of nutritional
management strategies to reduce metabolic disorders during the early postpartum period,
understanding the relationship between nutritional management during early life on milk
production, unraveling physiological mechanisms limiting the reproductive performance of
lactating dairy cows, and the development of nutritional strategies to enhance the efficiency
of nutrient use. Simultaneously, technological advances in computer simulation for on-farm
prediction, enhancements of electronic monitoring of cow health and behavior, and herd
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
management strategies are shaping the future of our research programs as these new
technologies become available and more affordable for dairy operations.
Furthermore,
through extensive outreach and extension efforts we are dedicated to integrating this
research-based knowledge into approaches and tools to result in real world advances.
In addition, a major emphasis of our program is the training of the next generation of dairy
industry professionals (dairy producers, allied industry professionals, educators, and
scientists). Our program provides students with unique opportunities to be exposed to the
challenges and opportunities of the academic world while maintaining a close interaction
with the dairy industry. We do this through an active program that provides experiential
learning opportunities for our four year baccalaureate students that integrates biology,
economics and management decision making.
NOTES
27
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Future role of agriculture in human food security
Anders Kiessling, Department of Wildlife, Fish and Environmental Studies, Swedish
University of Agricultural Sciences, 901 83 Umeå.
E-mail: [email protected]
Fish from small-scale fisheries and extensive aquaculture are the main source of protein for
nearly a billion people. At the same time, seafood is the fastest-growing food of the
expanding middle class, which has led to an intensification of large-scale fisheries and an
aquaculture industry utilizing fabricated diets with human food-quality ingredients. As a
result, seafood is rapidly approaching the same pattern as intensive terrestrial animals, where
wild populations are reduced to a fraction of their original size, while their domesticated
counterparts become direct competitor to human beings for the same food and the natural
resources needed for its production.
In direct contrast is the fact that fish are our most efficient production animal, with a potential
retention of protein of up to 65%, as they are poikilothermic, weightless in water and produce
ammonia as the end-product of protein catabolism, all of which favour muscle growth over
that of adipose tissue. Furthermore, most fish can catabolise uric acid, which is essential if
ingesting large quantities of nucleotides. This enzymatic capacity probably derives from a
past when microbes, including phytoplankton, were the main source of complex organic
nutrients, as they still are in certain life stages of most fish. In parity with most animals high
in the food chain, with which we share an evolutionary past, we have lost this ability.
Ingesting high levels of nucleotides therefore leads to several pathological conditions, unless
they are first “filtered” through another animal.
Microbes have no competition in terms of rapidity of protein synthesis. E. coli, for example,
can divide every 20 minutes, i.e. 272 times a day during its exponential growth phase, while
yeasts are somewhat slower at only 10-12 times a day and algae a tenth of that rate.
Combining the ability of microbes to turn simple organic molecules into proteins, lipids and
vitamins of high biological value, with the capacity of fish to utilize microbial protein in
high-performance fish-feeds offers a new perspective for intensive fish farming, as a
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
sustainable food production system and an eco-service that recycles waste products and
returns nutrients via “blue” catch crops to the human food production system.
NOTES
29
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Promoting food security in Africa through aquatic animal health programs
Eli Katunguka-Rwakishaya, Makerere University, Uganda.
E-mail: [email protected]
In Africa, nearly 10 million people depend on fishing, fish farming, fish processing and
trading fish. Fishing produces 7.3 million tons of fish per year, more than 90 percent caught
by small scale fishermen. Fish provides the main source of protein for the majority of
Africans and yet fish consumption per capita in sub-Saharan Africa is the lowest in the world.
This may be associated with population growth, to over one billion, and increased demand
from an expanding affluent urban population and rural communities. Fish also provides
exports worth some US$2.7 billion annually.
In recent years a decline in marine fisheries and a steady increase in aquaculture production
have been noted. Despite its enormous potential, the sub-Saharan region remains a minor
player in the field of aquaculture. There are encouraging signs in the continent from Nigeria,
leading in catfish aquaculture production, tilapia and other fresh water fishes, black tiger
shrimp in Madagascar, production of niche species such as abalone in South Africa, and
tilapia production in Egypt, Uganda and Kenya. Most fisheries and aquaculture in Africa is
based on its lakes, rivers and inland waters, hence the burden of OIE- listed diseases is not
enormous. However, the region has witnessed damaging outbreaks of epizootic ulcerative
syndrome in the Zambezi river basin and Koi herpes-virus in South Africa.
The aquatic animal health programs, including disease diagnosis, surveillance, notification
and certification of aquatic animals and their products have given impetus to enhanced trade
in aquatic commodities, leading to a dramatic increase in people employed in the fish
production and processing sectors and to increased revenue to developing countries in
Africa.
With ever increasing shortage of land for agriculture, aquaculture offers an alternative avenue
to fight food shortage and ensure food security in Africa.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
31
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Peasant Rights or Food Riots: The challenges of institutionalizing food
security and food sovereignty
Hannah Wittman, Faculty of Land and Food Systems, Institute for Resources, Environment
and Sustainability, University of British Columbia, Vancouver, B.C., Canada. V6T-1Z4.
E-mail: [email protected]
Although the right to food has been enshrined as an international human right since the
1970s, it has lacked implementation and strategic focus by states, and has been actively
challenged by the globalization of the food system. In response to a global food regime that is
both “stuffed and starved” – with 1 billion malnourished and 1.5 billion obese - a broad range
of local, national and international social movements have increasingly mobilized around the
right to food as part of the framework of food sovereignty, particularly in the face of
recurring global food crises. These civil society proposals have resulted in policy and
programs supporting the right to food through agrarian reform, guaranteed markets, and
public procurement for school feeding programs, as well as the institutionalization of the
concept of food sovereignty in constitutional amendments and national legislation in several
international contexts. With particular attention given to recent Brazilian civil society and
government initiatives related to food sovereignty, this paper examines the challenges and
opportunities presented by the institutionalization of the food sovereignty framework. The
paper concludes with reflections on how to best prepare a new generation of food system
scientists to develop strategies for multi-functional, sustainable, nutritious and socially just
forms of feeding the world.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
33
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Basic concepts and issues on food security, and global and national
initiatives to tackle with the problem of food shortage
Degefa Tolossa Degaga, Institute of Development Studies, Addis Ababa University, Ethiopia.
E-mail: [email protected] and [email protected]
The purpose of this paper is two-fold: appraising the conceptual issues related to food
security and highlighting contemporary food security situations in Ethiopia; and looking at
the global and national initiatives taken against famine and food insecurity. Some 33.6 %
(37.4 % in rural and 27.9 % in urban areas) of the country's population are the food poor who
had no access to consume the minimum requirement of 2100 Kcal. Children (under 5)
malnourishment is so high with 51 % are stunted, 35 % are underweight and 12% wasted.
Some 15 million rural people are at risk of food insecurity. The main causes of food
insecurity in Ethiopia are: frequent drought, flooding, widespread land degradation, shrinking
size of rangeland, population pressure on land – landlessness, small holding sizes, high level
of inflation, lack of targeted social protection programs in urban areas, limited non-farm
economic opportunities, low technological input and poor productivity.
It is concluded that Ethiopia is one of the most food insecure countries of the world. On
average, about 4.7 million people have been suffering from chronic hunger per annum. There
is a need to have a comprehensive understanding of the main variables that explain food
shortage. All development actors should contribute their part in curbing the problem of poor
well-being and vulnerability to food insecurity. Networking among different actors would
help very much in sharing information at appropriate time, as well as for efficient use of
resources without duplicating efforts. Proper addressing of the disaster of food shortage
should rely on effective Disaster Risk Management (DRM) techniques that take into account
pre-disaster (prevention, mitigation and preparedness), disaster period (evacuation, saving
people and livelihoods and immediate assistance) and post-disaster (recovery and
reconstruction) interventions measures.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
35
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Sufficient Agriculture for Future Food Security*
Kunavongkrit A.*, Visetnoi S. and Tiyayon P.
*Author of correspondence, The Office of the Commission on Agricultural Resource
Education (OCARE), Chulalongkorn University, Bangkok 10330, Thailand.
E-mail: [email protected]
The objective of this presentation is to update the world agricultural systems in various
aspects such as modern agriculture, mono-cropping, mega-farming and traditional
agriculture. These types of agriculture were often leaded to environmental contamination and
deforestation as a result of rotational farming. At present, small-farm holders have been faded
from the system and are replaced by many small contact farmings and modern mega-farming
managed by large enterprises that are normally mono-cropped.
Small-scale farmer disappearance are probably due to few causes and one of them is a lack of
substitution of the new generation, as the average age of Thai farmers is now 57 years old.
Urbanization and the change in Thai social economic structure could be the major factor
causing the young people to abandon their lands and migrated to the city. Another possible
cause is the change of agricultural practice in rural area to monoculture farming, where
multiple cropping was more dominant and is now disappearing from the village.
Sufficient agriculture is the idea of having the small-farm holders choosing their own way of
living and stay happily in the villages, this is rather a social aspect than the economic side.
This idea is based on the farmers’ self-sufficiency in farming where the balance between
agriculture and environment must be established. Therefore, sufficient agriculture could be
one way to solve the abovementioned problem especially in the rural areas of many
developing countries to ensure future food security, a milestone of national security.
However, education might be another method that can be used to amend a problem of land
abandonments. To be able to run a farm successfully and efficiently, ones need a wide range
of general knowledge from pre to post-harvest in order to become a small agricultural
entrepreneur or even the village agricultural leader and manager. Thus, it is important that we
prepared a suitable and well-rounded education, both university and vocational level for
farmers’ children and send them home after graduation. Chulalongkorn University is one of
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2nd International Global Challenges University Alliance workshop
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the universities in Thailand that has established such curriculum that is designed for the
young people, especially the Thai farmers’ children.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Current state of food security and quality in Burkina universities:
education, research and outreach
Mamoudou H. Dicko, Université de Ouagadougou, Laboratory of Food Biochemistry,
Enzymology, Biotechnology and Bioinformatic, University of Ouagadougou, 03 P.O.Box:
848, Ouagadougou 03, Burkina Faso.
E-mail: [email protected]
Burkina Faso is a Sahelian West African country. The climate is tropical, dry and hot, with a
long dry season (8 months) and high mean temperatures (maximum 45 degrees C). Current
population is about 16 million and 43.9 % live below the poverty line. Burkina Faso is
classified as both a least developed country and a low-income, food-deficit country. Food
insecurity affects 50 % of households, and is increasing in the urban areas. The nutritional
status of children under 5 is a concern: prevalence of global acute malnutrition is above 10 %
and stunting nearly 30 %. However, the prevalence of obese people is about 7,3 %. The
nutritional quality is poor (2140 against 3000 Kcal/person/day). Food insecurity affects 50 %
of households, and is increasing in the urban areas. Acute malnutrition levels are above
the "serious" 10% threshold. World Food Program (WFP) has launched an emergency
operation to reach 1.1 million people in Burkina Faso with food assistance and nutrition
support (WFP report on Burkina Faso, 2012). Imported foods are mainly cereals and animal
products. Imported cereals reach (mainly rice and wheat) about 200 000 tonnes per year
while imported milk and eggs are 10 000 tonnes per year. However, Burkina Faso is one of
the country that respect the 2003 Maputo’s declaration’s call to invest at least 10 percent of
the budget in agriculture, in order to increase agricultural production and attain food selfsufficiency. Several training programs dealing with food security, safety or quality are
available in the country universities. Current research activities with respect to food security
or food quality focus on the following subjects:
-Improvement of animal health and production in the rural areas to increase
production and intake of animal food protein by the population (meat and eggs);
-Evaluation of locally available by/products in animal nutrition to reduce cereal intake
by animals;
-Research on new varieties of cereal seed suitable for arid environment;
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
-Research on soil fertility for a sustainable agriculture production;
-Novel sources of lipids from wild grains of Burkina Faso;
-Biochemical and hygienic qualities assessement of street foods in Burkina Faso;
-Nutritional quality evaluation of sorghum and millet varieties: application in weaning
food preparation;
-Nutraceuticals (Antioxidant activities) of staple food and medicinal plants of Burkina
Faso;
-Molecular epidemiology of Aflatoxin and fumonisin contamination of maize in
Burkina Faso;
- Tables of Food Composition.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Food education and research at Chulalongkorn University
Petsom, A*,1., Jiumpanyarach, W2., and Janhom, T.
*Author of correspondence, 1The Graduate School, Chulalongkorn University, Bangkok
10330, Thailand; 2The Office of the Commission on Agricultural Resource Education
(OCARE), Chulalongkorn University, Bangkok 10330, Thailand.
E-mail: [email protected]
The object of this presentation is to update on food education and research at Chulalongkorn
University. Since food science and agriculture are applied science, thus a various programs of
education and research on food and agriculture are available at various faculties and
departments at Chulalongkorn University. The undergraduate programs on food and
agriculture are carried out at the Dept. of Food Science and the Office of the Commission on
Agricultural Resource Education as well as in other departments with related discipline.
Research on upstream production of foods is carried out at Dept. of Botany (plant derived
foods), Dept. of Marine Science, Dept. of Zoology, Research Institute of Aquatic Resources
and Faculty of Veterinary (animal derived foods). The genetically research on plants and
animals (especially shrimps) are the main focus of the Dept. of Biochemistry. For
downstream process, Dept. of Food Science, Faculty of Engineering and the Institute of
Biotechnology and Genetic Engineering are very active in food processing while the Dept. of
Microbiology is active in fermented foods. Faculty of Pharmaceutical Sciences and the Dept.
of Chemistry are working out on food safety and food contamination. Food nutrition and food
recommendation are the main focus of the Faculty of Allied Health Sciences. Finally, this
presentation will not be completed without mentioning spiritual foods, namely, Halal foods.
The Halal Science Centre provides scientific evidences to support Halal foods certified by
Islamic religious organization. The education and research on food versus feed, food for
consumption versus food for alternative energy will also be discussed.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
41
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Trend of Food Microbiology in China
Beizhong Han, College of Food Science & Nutritional Engineering, China Agricultural
University, Beijing 100083, China.
E-mail: [email protected]
Food microbiology is the study of food micro-organism; how we can identify and culture
them, how they live, how some infect and cause disease and how we can make use of their
activities. The focus of Food Microbiology is on the detection and control of foodborne
pathogenic and spoilage microbes. Since the Food Safety Law of P. R. China effected, a food
safety risk assessment system would be established and the exposure assessment would be
the most important part based on the current situation of food industry in China. National
standards of microbiological examination have been updating recently. Rapid or automatic
detection methods are widely used in isolation, early detection, characterization, and
enumeration of microorganisms and their products in food samples.
Applications of microorganism can provide the enhancement of human nutrition and health
and better organoleptic properties of food products. Probiotic fermented dairy products
become key products in Chinese dairy industry. Functional probiotic preparations (tablets,
capsules, etc.) have become the fastest-growing dietary supplements, and annual growth rate
of which is about 20%. Besides, with the development of consumption, more and more
starters of fermented food are studied and applied in food industry, such as Directed Vat Set
used in Chinese fermented dairy products, wine yeast which isolated from grape used in wine
production and Daqu, a traditional solid-state starter used in Chinese liquor and vinegar.
42
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
43
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
International Programs in the College of Agriculture and Life Sciences at
Cornell: Internationalizing the Cornell experience, developing leaders,
improving lives.
Sarah Evanega, International Programs- College of Agriculture and Life Sciences, Cornell
University, Ithaca, NY.
E-mail: [email protected]
The underlying mission of International Programs in the College of Agriculture and Life
Sciences (IP-CALS) at Cornell University is to help ensure a more food-secure world. IPCALS meets the fundamental challenges of development and food security through teaching,
research, and outreach programs that involve undergraduates, graduate students, faculty, and
mid-career professionals. Since 1963, IP-CALS has been delivering programs that create the
knowledge and develop the leaders to address rural development issues, steward scarce
resources, improve crop, livestock, water and soil management, and help resource-poor
stakeholders produce more and better food on less land. IP-CALS stewards innovative
undergraduate and graduate degree programs that feature comprehensive, interdisciplinary
curricula and field experiences to prepare students for careers in international agriculture and
rural development. We also host professional development programs and exchanges for
visiting academics, government officials, and development practitioners. IP-CALS fosters the
use of science and technology as a means of sustainable productivity in agriculture and longterm resolution of urgent problems at the nexus of agriculture, the environment, and
population growth. Through our various sponsored projects, we help to ensure that science
and technology are available to resource-poor people in developing countries as a means of
enhancing food security for all. With innovative projects and degree programs that focus on
food, agriculture and development, IP-CALS produces leaders who positively and sustainably
improve global food security. In my talk, I will highlight some of IP-CALS most effective
programs and give special mention to two of our largest sponsored programs, The
NEXTGEN Cassava Breeding project and The Durable Rust Resistance in Wheat project.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
45
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
Food quality issues in Thailand
Duangmal Kiattisak*., Hempattarasuwan, P., and Somsong, P.
*Author of correspondence, The Office of the Commission on Agricultural Resource
Education (OCARE), Chulalongkorn University, Bangkok 10330, Thailand.
E-mail: [email protected]
Food quality is one of the most important aspects considering the topic of “Future of Food”.
Food quality covers not only ‘the standard of quality’ but also ‘quality to be safe for
consumption’. Developing countries generally encounter problems in food availability and
postharvest spoilage of produces. Processing of agricultural food commodities thus becomes
a key selection to prolong shelf-life and increase food availability. The processing of food
involves a number of procedures and every procedure needs to be strictly controlled to ensure
good quality product either in standard of quality or safety aspects. Application of various
food additives has been accepted with dose specification since too much amount of the
additives contributes to adverse health effects of the consumers. Typically, small scale food
producers in the developing countries seem to neglect this safety issue. It is primarily
attributed to lack of knowledge in quality control during processing. Otherwise, producers
merely think about the appearance and shelf-life of their products without considering
whether the product is safe to consume. Thailand has high number of small scale food
producers. Many government projects have accordingly been established with the collective
objective to increase living standard of the population in rural area. The renowned projects
include community enterprise and OTOP (stand for One Tambol, meaning sub-district, One
Product). To raise the level of food product quality derived from these projects, it is
necessary to provide accurate and comprehensive knowledge to the producers. OCARE has
been established to answer the mentioned issues which are very important for the future of
food in Thailand. The program offers courses and researches from upstream to downstream in
agribusiness process including agricultural production, agricultural food processing and
packaging, accounting, management, logistic and the relevant laws. The well-round
knowledge is believed to widen student’s view point, encourage them to balance all aspects
and finally lead to sufficient and sustainable agriculture. Besides academic program, training
courses through organizing food and agricultural related events are counted as our
responsibility to the society. These issues will be further discussed in the workshop.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
47
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Security
FOOD SAFETY ISSUES IN INDONESIA
Ratih Dewanti-Hariyadi1 & Purwiyatno Hariyadi2
1
Department of Food Science and Technology, Faculty of Agricultural Engineering and
Technology,Bogor Agricultural University, 2Southeast Asian Food & Agricultural Science &
Technology (SEAFAST) Center, Indonesia
E-mail: [email protected] & [email protected]
The importance of food safety is recognized, among other, by the International Conference
on Nutrition held in Rome in 1992 which adopted the World Declaration and Plan of Action
for Nutrition. The declaration calls governments and other concerned parties to strengthen
comprehensive measures the control food quality and safety aimed for protecting the health
of consumers. However, since obtaining food is often a challenge for many segments of the
world’s population, food safety issues are often overlooked.
Data on food safety incidence in Indonesia is very limited due to inadequate investigation
and/ or surveillance system. From the year of 2008-2012 the average reported outbreak is
135 cases (92 -197 cases) per year. Of these outbreaks, the National Agency for Drug and
Food Control (NADFC) of Republic of Indonesia reported that 43% of the cases were caused
by microbial agents, possibly due to lack of good hygienic practices throughout the food
chain. Although not necessarily all foodborne, the microorganisms most frequently isolated
from diarrheal patients were Vibrio cholerae (37%), Shigella flexneri (27%), and Salmonella
(17%). This is in agreement with data on import refusal issued by USFDA for Indonesian
food products. During 2002 to 2010 period there were 3382 cases of refusal by USFDA, in
which 39% (1326 cases) were refused due to filth and 23% (778 cases) due to salmonellae.
Furthermore USFDA has issued detention without physical examination (DWPE) of all fresh,
frozen, and raw shrimp from Indonesia due to problems with Salmonella, decomposition, and
filth. The total number of rejection of Indonesian products by EU between 2002-2012 is 380
cases, but the reasons were slightly different, i.e. heavy metals (15%), mycotoxin (9.7%),
composition (8.4), pathogenic microorganism (7.6) and veterinary drug residue (5.3%). In
addition to the need to improving good hygienic practices, the data also indicated that
reduction of environment contamination (especially for fish and seafood products) needs to
be addressed.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Food safety is critical in international food trade, thus issues of food safety in Indonesia will
ultimately impact the global food system. Therefore, a global partnership is necessary to
improve the safety of food supply.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Food security and market power - The challenge of biotech foods
Kostas Karantininis, Department of Economics, Swedish University of Agricultural Sciences,
Box 7013, 750 07 Uppsala.
E-mail: [email protected]
The world is recovering from a so-called food crisis that started in 2007 and is characterized
by high and volatile food prices around the globe. This has impacted differently consumers
and producers and different regions of the planet. It is well-known and established fact that
the international market for food commodities is far from being the stylized perfectly
competitive artifact. The international food markets are cluttered with international and
national regulatory regimes, trade barriers, agricultural and trade policies. The international
trade actors are large multinational corporations, and until recently national marketing
boards. The distribution of final food products is often handled by large retail chains. Since
the 1970s biotech crops are being produced commercially. Today, over ten percent of the
world’s cultivated land is under biotech crops, and this is increasing rapidly, especially in
developing countries. Most of the biotech seeds and other inputs are produced by a handful of
large multinational corporations. This ads one more layer of oligopoly power upstream the
food chain. Theoretical and empirical economic research has shown that the impact of these
vertical oligopolies may be significant on economic welfare of producers and consumers of
food. Under certain conditions, trade liberalization may be to the detriment of developing
countries and increase benefits to trading firms. The purpose of this paper is to show the
potential impacts of both upstream and downstream vertical oligopoly on food prices, food
trade and eventually on food security.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
NOTES
51
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Study the impact of food handlers on production of safe and palatable food
in a chain perspective - Connecting food and social sciences
Pieternel Luning, Food Quality and Design Group, Wageningen University, The Netherlands.
E-mail: [email protected]
Feeding the world along with assuring safe and palatable food, produced in sustainable
supply chains will remain a challenge for governments and food business operators (FBO).
Worldwide, FBOs, supporting institutions (e.g. branch organisations, none-governmentalorganisations), and food safety authorities, put substantial efforts in food safety management
systems (FSMS) to realise safe food from farm to fork. However, studies indicate that it
remains difficult to realise predictable food safety even though companies have
comprehensive systems, technologies, and tools in place. Studies about self-reported
behaviour and observations, indicated large variability in behaviour of food handlers resulting
in unacceptable food safety. Organizational culture, human behaviour, and systems thinking
are studied scarcely in the field of food safety. Therefore the impact of food safety culture on
collective food safety practices in organizations should be taken into account.
Quality parameters (e.g. health, taste, texture) are also important, but very few approaches
support FBOs to control and assure these parameters because systems mainly focus on food
safety. A major challenge is to identify systematically from a chain perspective those product
and process factors that contribute to variation in final food products, and to analyse where
inadequate (control) behaviour of food handlers increase variation; so-called critical quality
points (CQPs) approach. For example, some product and process parameters in French fries
affect formation of acrylamide and colour/flavours, and variable control behaviour of food
handlers in food service establishments considerably contribute to variation of both
parameters. The impact of product/ process parameters on both safety and quality should be
investigated in real life situations to understand dominant causes of variation in safety and
quality parameters.
A concurrent analysis of food systems behaviour and behaviour of food handlers interacting
with the food production system, using systems thinking (i.e. techno-managerial approach)
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
will contribute to a better understanding of the effectiveness of food quality management
systems for safe, palatable, and healthy food along supply chains up to consumption.
NOTES
53
2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Dual-processing, trust and social pressure as determinants of revealed
preferences for food safety: Evidence from a field auction experiment at a
traditional vegetable market in Kenya.
Carl-Johan Lagerkvist*, Julius Okello, Nancy Karanja#
*Author for correspondence: Department of Economics, Swedish University of Agricultural
Sciences, Box 70 13, 750 07 Uppsala. #University of Nairobi
E-mail: [email protected]
Traditional outlets for fresh produce typically have poor hygiene and sanitation, but still serve
the majority of urban consumers in developing countries. An improved access to safe and
nutritional vegetables may contribute to health improvements with consequences for
economic growth and well-being. However, it remains unclear how preferences for improved
levels of food safety relates to consumers’ decision making concerning purchase of fresh
produce. We develop a dual-process (DP) model to examine how reasoned and unreasoned
aspects of an individual’s cognition can predict revealed preferences for improved food
safety. In addition, the model is augmented with environmental barriers of trust, social
pressure and knowledge. This study examines nonhypothetical payments for safer kale
(Brassica oleracea) at a traditional market in Nairobi, Kenya, using data from a field
experiment (n=152) and from a randomized control group (n=100) sampled as a benchmark.
The distribution of bids was used in a preliminary cost-benefit analysis. In addition, a
structural model was estimated using partial least square path modeling. The estimation
results showed that the model accounted for a moderate share of the variance in revealed
preferences. Importantly, preferences for food safety as assessed through an incentive-aligned
auction mechanism are more influenced by unreasoned processes, than by reasoned
processes ̶ but they are also influences by trust and social pressure. These findings have
important implications relating to policy design intended to spur increases in food safety and
security.
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NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
The Complementary Nature of Private and Public Regulatory Mechanisms
of Food Quality
Eduardo Eugênio Spers1*, Decio Zylberstajn1&, Sergio Giovanetti Lazzarini2, 1University of
Sao Paulo, 2INSPER Educational, Brazil.
E-mail: *[email protected], &[email protected]
The guarantee of food quality attributes is a growing concern for governments, companies
and consumers. Efforts are directed at influencing the consumer's perception of the many
attributes of a food product, with special attention being paid to nutritional and safety aspects.
The main goal of this study is to analyze the complementary nature or substitution
relationship between public and private mechanisms relating to safety regulations in Brazilian
beef. The study was conducted with 591 Brazilian consumers. The results indicate that the
consumers’ perception of product quality is significantly higher when there is a joint increase
in the intensity of the brand knowledge (private mechanism) and in the intensity of
monitoring (public mechanism). It was also verified that the complementary nature is
significantly higher when levels of public and private mechanism are lower. The model
proposed in this study is useful for dealing with problems that involve combined private and
public strategies, such as environmental and social issues.
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NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Nitrogen fertilization during heading effects on the composition of rice seed
component and quality of cooked rice
Keiko Midorikawa*1, Masaharu Kuroda2,Masako Hoshi1, Yoshiro Ishimaru1, Keiko Abe 1and
Tomiko Asakura1
*Author of correspondence, 1Department of Applied Biological Chemistry, the University of
Tokyo; 2Crop Development Division, NARO Agricultural Research Center.
E-mail:
The quality of cooked rice is evaluated in terms of taste, smell, color and texture. In these
factors, texture is thought to be essential for cooked rice. To obtain high quality rice seeds,
breeding and cultivation have been improved. Nitrogen fertilization is one of the most
important factors for growing crops. In order to increase the yield of seeds, additional
fertilization is performed during heading, whereas this process affects cooked rice quality,
due to an increase of some storage proteins. However, the addition of nitrogen fertilizer must
also induce many other metabolite changes. Therefore, we comprehensively analyzed the
genes expression in seed development and compared the results with or without nitrogen
fertilization during heading period.
Consequently, molecular entities involved in amino acid metabolism, cell wall metabolism,
and photosynthesis were extracted as differentially expressed genes. These results show that
the additional fertilization during heading period causes an increase of amino acid synthesis
leading to an increase of storage proteins, effect on the carbohydrate metabolism, such as
cellulose, trehalose, and starch synthesis.
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2nd International Global Challenges University Alliance workshop
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NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
5 - hydroxymethylfurfural formation mechanism in the Food
Quanhong Li, College of Food Science & Nutritional Engineering, China Agricultural
University, Beijing 100083, China.
E-mail: [email protected]
The presence of HMF in foodstuffs has attracted interest because it exhibits mutagenic and
DNA strand-breaking activity. HMF in food has also raised toxicological concern since this
compound and its derivatives, 5-sulphooxymethylfurfural (SMF) and 5-chlorometh-ylfurfural
(CMF), are cytotoxic, genotoxic, nephrotoxic, mutagenic and carcinogenic, inducing colonrectum, hepatic and skin cancers. The acacia honey is an important ingredient in the
processing of desserts and baked foods such as roast duck, roast chicken, cakes, and bread,
etc. However, information on the biochemical properties of Chinese acacia honey and the
formation kinetics analysis of HMF heating at high temperature and long time is still
unavailable. Thus, this report is discussing the effect of the variety of sugar, pH, the
heating temperature and time on contents of HMF and color in Chinese acacia honey. A
kinetics model for HMF formation in acacia honey after heat treatment was also determined.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Exploration of salt taste enhancers for reduction of salt intake
Yoichi Kasahara*1,2, Takumi Misaka1, Haruyuki Yamashita1, Yoshiro Ishimaru1, Keiko Abe1
and Tomiko Asakura1
*Author of correspondence, 1Department of Applied Biological Chemistry, The University of
Tokyo; 2Nissin Foods Holdings Co.Ltd.
E-mail:
Sodium is an indispensable substance involved in a number of nutritional and physiological
functions, although its excessive intake causes various diseases such as hypertension and
stomach cancer. Since salt taste is the most important factor of cooked meal, the reduction of
sodium chloride will affect food acceptability because of lessened appetite.
Two methodologies for salt intake reduction are proposed: one is the use of alternatives, and
the other is the use of salt taste enhancers which have not been found so far.
The purpose of this study is exploration of a salt taste enhancer which does not impair food
taste quality. Several years ago, salt taste receptor, ENaC, was reported, which is an epithelial
sodium channel involved in the reabsorption of sodium in the kidney. ENaC is also expressed
in taste cells located in taste buds on tongue. Since ENaC knockout mice lost the nerve
response to sodium chloride, it is believed as a salt taste receptor. We hypothesized that
substances which activate human ENaC (hENaC) enhances the salt taste and searched
chemical library for hENaC activators.
We performed two-stage screening. First, we expressed hENaC in HEK293T, human
embryonic kidney-derived cells, together with a membrane voltage indicator. Chemical
compounds were loaded to the ENaC expressed cells and detected the resulting change in
fluorescence by micro plate reader. From 3367 compound, 390 compounds were selected as
candidate human ENaC activators. However these compounds included false-positive ones,
then we screened again using the Xenopus oocytes by electrophysiological techniques.
Finally we took 4 compounds as potential hENaC activators.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Improving dietary carbohydrate quality- a challenge for global health
Rikard Landberg, Food and Health, Department of Food Science, BioCenter, Swedish
University of Agricultural Sciences, Box 70 51, 750 07 Uppsala, Sweden.
E-mail: [email protected]
Food quality represents a summary of a large number of characteristics of a food that is
acceptable to consumers. It represents a link from the primary production, through the whole
food chain to the consumer. The health effects of a food product reflect one important quality
parameter. Obesity and type 2 diabetes have reached epidemic proportions in many countries
around the world, including many low and middle-income countries, as globalization feeds
rapid transitions in economy and nutrition. Traditional staple foods such as whole grains and
legumes, rich in dietary fiber, have been replaced by highly refined carbohydrates such as
white rice, white bread, sugar rich beverages such as soda and juices. This global transition in
nutrition has resulted in a reduction in the overall quality of carbohydrates in the diet which
has probably contributed to epidemics of obesity and diabetes. Research has shown that
consumption of high-quality carbohydrates, from whole grains for example, can reduce the
risk of developing overweight, type 2 diabetes and other non-communicable diseases by
improving for example blood glucose, insulin levels and blood lipid profiles. Increasing the
intake of dietary fibre through increased consumption of whole grain, legumes and vegetables
could be one cost-effective and sustainable approach for prevention of obesity and type 2
diabetes in low- to high income countries. It is a public health challenge to increase intake of
dietary fibre on the expense of refined carbohydrates but also a great opportunity for the food
industry for development of new healthy products with added value. In this presentation,
recent findings on the health effects of whole grain foods, derived from a large Nordic project
will be highlighted and examples of actions to increase consumption of fibre-rich foods will
be given.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Taste modifying compounds and analysis of taste continuity
Tomiko Asakura*, Haruyuki Yamashita, Keiko Abe
*Author of correspondence, Department of Applied Biological Chemistry, Graduate School
of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo
113-8657, Japan.
E-mail: [email protected]
Taste is an important sense that determines the quality of foods. Five basic tastes are
consisted of sweet, sour, bitter, salty, and umami sensations. In general, sweetness and
umami are favourable, while bitterness and sourness are unfavourable. The favour of taste
may be evolved for humans to obtain nutrients and exclude some of toxins. In this seminar, I
will introduce taste modifying compounds which improve food quality. A new analytical
method for taste characterisation will also be shown.
Bitter substances are generally aversive, but pharmaceutical compounds with physiological
efficacy often taste bitter. Whereas, some bitter compounds are formed during food
processing. We aimed to find bitterness-masking compounds which can be used as food
ingredients. Bitterness-masking compounds were purified from cheese, because the
compounds of food origin are recognized as safe for eating. An oily extract from cheese was
submitted to silica gel column chromatography. Bitterness-masking activity was found in a
free fatty acids fraction. The bitterness-masking activity was quantitated using a method
based on subjective equivalents. As a result, oleic acid significantly suppressed the bitterness
of quinine. Next, the mechanism of bitterness-masking by fatty acids was studied. The
interaction of fatty acids and bitter compounds were analyzed by isothermal titration
calorimeter (ITC). The bitterness-masking activity was correlated with the interaction of
bitterness compounds with the masking compounds. This result shows that fatty acids
masked the bitterness by complex formation with bitter substances.
The characteristics of a taste are determined by both its sensory intensity and the continuity in
the oral cavity which was difficult to evaluate. We developed a device based on the
hypothesis that taste continuity is due to the interaction of taste epithelial cells and food
components. Model taste epithelial cells were thus constructed with phospholipids, and their
interactions between food components and model taste epithelial cells were analyzed by
using surface plasmon resonance (SPR). As a result, the food components were shown by 3
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distinct sensorgram patterns classified into: 1. strongly interacting entities, 2. weakly
interacting entities and 3. others. Sweet proteins and gymnemic acid that prolonged sweet
perception time and suppressed sweetness, respectively, were classified into 1. This devise is
useful for objective assessment of taste continuity.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Bioprocessing to increase folate content in foods and functional ingredients
Cornelia Witthöft, Department of Food Science, BioCenter, Swedish University of
Agricultural Sciences, Box 70 51, 750 07 Uppsala, Sweden.
E-mail: [email protected]
The vitamin folate is essential for cellular replication. Good folate status is linked to
decreased risk of neural tube defects and other congenital defects, anemia, cardiovascular
diseases and some forms of cancer. Suboptimal dietary folate intake is reported in many
countries worldwide, and micronutrient deficiencies with a high prevalence among children
and women of reproductive age are a major public health problem in Egypt. Following the
practice in the United States and Canada, Egypt introduced mandatory folic acid (and iron)
fortification of flour in 2009, which was discontinued because of technical reasons in January
2011.
The objective of this research was to investigate opportunities to develop food processing
methods for the production of novel foods with increased folate content suitable for the
contemporary Egyptian diet.
Because national food composition data for folate are lacking, traditional Egyptian foods with
high endogenous folate content were identified. Industrial and household food processing
methods were studied for their potential to increase folate content; and bioprocesses like
soaking and germination were shown to increase folate content by de novo synthesis.
Optimized bioprocessing methods were applied to produce functional folate-rich cereal-grain
and legume ingredients and foods. (Hefni & Witthöft, LWT Food Sci Technol 2011; Hefni &
Witthöft, Cereal Sci 2012)
Folate-rich foods, ingredients and improved bioprocessing methods can be promoted by
Egyptian health authorities during discontinuation of the fortification program or even as
complementing strategy thereafter for the improvement of populations’ folate intake.
Application of optimized bio-processing to other commonly consumed legumes and cereal
grains has potential to develop functional foods and ingredients with increased vitamin
content in other industrialized and developing countries.
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The functionality of the folate-rich foods and ingredients with respect to improvement of
folate status is currently evaluated in Egypt in a human intervention trial.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
The Role of Plant pathogens and toxins in Food Safety
Zhanhong Ma, Department of Plant Pathology, China Agricultural University, Beijing，
100193, China.
E-mail: [email protected]
Food safety is poisonous and harmful substances in food on human health effects of public
health problem. Plant pathogens, such as wheat gibberellic disease caused by Fusarium
graminearum, which can lead to poisoning in humans and animals. In addition, these diseases
can also leads to secondary pollution of food through the application of pesticides. Therefore,
plant pathogens and toxins in the cereal food safety is very important. To ensure food safety,
the monitoring is essential during the period of crop growth and is also effective measures to
prevent food poisoning from the source.There are some similar strict regulations in China. To
prevent and to control plant pathogens and toxins threating to food security, we should do
something as following: (1) to research fatal diseases in plants. (2) to develop a harmless
standards for plant products; (3) to avoid application of chemical pesticides.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Quality (and Safety)
Japanese consumer’s food related risk perception: After Fukushima
Accident
Hiromi Hosono, Graduate School of Agricultural and Life Sciences, The University of
Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
E-mail: [email protected]
Japanese consumers’ concern on food safety risk had greatly been affected by the explosion
of nuclear power plant due to the Great East Japan Earthquake in March 2011. On March
17th, Japanese government has set provisional regulation level for radioactive substances in
food. Radioactive iodine and cesium that exceeded the regulating level has firstly detected on
March 19th from vegetables and milk and thereafter food contaminated with radioactive
substances has continuously been detected especially from the surrounding area of the power
plant. Under this condition, public anxiety on radiation risk has widely spread and has been
affected food market especially in Kanto and Tohoku region.
As two years has passed since the explosion, the contamination level became quite low in
most foods along with the intensive inspection and implementing environmental
decontamination work. However, public distrust on safety of food from affected area has not
yet been dispelled. The reason might be explained because the public considers the radiation
impacts dreadful, scientifically unknown, impenetrable, invisible, uncontrollable, unfamiliar
and involuntary. And acceleration of anxiety has been attributed to distrust on administrative
sector including inspection measure and regulation level.
I’d like to introduce a series of study to examine public risk perception, knowledge and
attitude on food from affected area as well as a process to develop a risk communication tool
to improve understanding on radiation risk itself and measures taken in Japan to control
radiation risk.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Safety (and Quality)
Foodborne pathogen detection and molecular risk assessment: examination
of need and impetus for improving food safety and security
Kevin J. Allen, Faculty of Land and Food Systems, Food, Nutrition and Health Program,
Faculty of Land and Food Systems, The University of British Columbia, Vancouver, B.C.,
Canada, V6T-1Z4.
E-mail: [email protected]
Despite the best efforts of academics, government and industry, the detection of pathogenic
bacteria in food remains a significant challenge. The complex constituents of food matrices,
lengthy enrichment requirements to ensure recovery of sub-lethally injured cells, and time
requirements to generate sufficient signal for positive detection lead to testing methods that
do not meet stakeholder needs. While it is generally accepted that more sensitive, specific,
and timely tests are needed, the focus of current strategies which report the presence/absence
of a target organism are not sufficiently informative, offering little insight into cause, risk, or
preventative actions. In recent years, integration of a molecular risk assessment (MRA),
which simultaneously detects and informs on virulence attributes, has been proposed to
provide stakeholders with additional information on which to base evidence-based decisions.
While this suits the needs of public health agencies, there may be other MRA strategies that
can be used to provide other important information, particularly to food processors, that will
lead to improved food safety. This discussion will be forward-thinking, with a focus on
strategies that may afford more effective and informative detection of Shiga toxin-producing
Escherichia coli and Listeria monocytogenes, highlighting how an integrated MRA strategy
can be used to ensure the safety and security of the food supply.
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2nd International Global Challenges University Alliance workshop
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Safety (and Quality)
Record of Food Safety - Implementation of Food Safety Criteria in riskbased decision-making processes: license to produce.
Marcel Zwietering, Laboratory of Food Microbiology, Wageningen University, The
Netherlands.
E-mail: [email protected]
Food safety management has changed in the last century from end product criteria, to
HACCP and use of quantitative risk assessments. Looking towards the future these
approaches need to be extended to cover the whole food chain, and given all the
interconnections even “food webs”.
End-product testing is in no way a good method to control food safety, neither is end-of-line
harsh treatments the ultimate best control option. Optimal food safety control goes from seed
and feed, through primary production, food processing and storage and ultimately consumer
handling and consumption. All dynamics of hazards throughout a whole food chain will be
difficult to determine accurately, however first global analysis of prevalences and
concentrations can show important bottlenecks and direct more detailed analysis, for example
including variability. Finally the whole food chain should be analysed and controlled with a
HACCP like system, where the critical control points are placed in the part where they are
most efficient. Furthermore for a “record of safety” the dynamics of the hazards need to be
estimated and validated. Validation is the collection and evaluation of scientific and technical
information to determine if the processes in a food chain, when properly applied, will
effectively control the microbiological hazard, or in other words, if the process criteria can
reliably deliver a specified performance or food safety objective. The ICMSF equation for the
prevalence and levels of microorganisms from the initial contamination (H0), reduction (
R),
growth and recontamination (
I), and facto
food production until consumption, and in their role in meeting the FSO.
Of course end product data can and should be used for verification if the overall safety
system is working properly and as intended, and to detect deviations. The combined
information of specifications (design), critical processes and their validation (control),
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The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
intermediate and end product testing data (verification) together comprises the “record of
safety” that turns into a “license to produce”.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Safety (and Quality)
Physico-chemical properties of waters from some Ethiopian hot springs
and the risk to the health of the community
G D Haki
1*
& Tilahun Bekele Gezmu 2,
1
Department of Food Science and Technology
University of Botswana, Botswana College of Agriculture, private bag 0027, Gaborone,
Botswana. 2 Center for Food Science and Nutrition, P.O.Box 1176, Addis Ababa University,
Addis Ababa, Ethiopia.
* Author for correspondence: [email protected] or [email protected]
2
E-mail: [email protected]
Many Ethiopians believe that water from hot springs can relieve from a number of diseases
and is considered to be the cleanest of all. The physico-chemical properties of water from
seven Ethiopian hyperthermal springs which were at 44.8-93.40C and with a pH of 6.4-8.4
were analysed. The pH, turbidity ,chlorine, sulphate, nitrate, nitrite and ammonia fell within
the range stipulated for drinking water by WHO. Bicarbonate and sodium ions including
conductivity values were high. As the practice is not hygienic the water may cause acute
infectious diarrhea, repeat or chronic diarrhea episodes, and other non-diarrheal disease,
which can arise from the chemical species.
Note: This research article published in the” Greener journal of Physical Sciences” Vol. 2 (4), pp.138-140,
October 2012.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Safety (and Quality)
A cross cutting issue that impacts food safety to ensure food security.
David D. Kitts, Food Science, Food Nutrition and Health. University of British Columbia.
Vancouver, B.C. Canada. V6T-1Z4.
E-mail: [email protected]
Food quality represents an important component to initiatives that will improve food security,
due to linkages with the accessibility, availability, utilization and stability of the food system.
The expectations by consumers for esthetic, functional and nutritional qualities of foods are
based on the benefits received from both new and traditional food processing methods which
are employed by food processors while assuring minimal risk associated to human health.
Food quality is also a cross-cutting issue for food safety, as processors must adapt effective
food safety control procedures and exercise critical thinking when changing the composition
of food products, or the production and methods of distribution of food. To reach goals that
signify improvements in food security, integration of risk/benefit principles as they relate to
food quality and food safety interactions is required. In this presentation, specific examples
that signify a required risk/benefit analysis of these components will be discussed for infant
formula formulation, assessment of phytochemicals as natural stabilizers in fresh products
and the use of food irradiation for cold pasteurization of processed meats. These examples
will focus on the linkages between food quality and food safety and the impact they have on
maintaining nutritional requirements, human health and other livelihood outcomes.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Safety (and Quality)
Addressing the food safety and quality challenges of the 21st century
through innovative research and training approaches
Carmen I. Moraru, Department of Food Science, Cornell University, Ithaca, NY.
E-mail: [email protected]
Food safety continues to be a significant concern for consumers, retailers, and the food
industry worldwide. Contamination with foodborne pathogens has been estimated to cause 48
million illnesses, 128,000 hospitalizations, and about 3,000 deaths annually in the US alone.
Moreover, food losses due to food safety recalls, as well as food spoilage, are very
significant. In the context of the doubling of the world population expected in the next few
decades, it is paramount to find solutions to address these problems.
This presentation will highlight some of the most recent research efforts for mitigating
microbial contamination of food by pathogenic and spoilage microorganisms. Specifically,
strategies for mitigating attachment of contaminating microorganisms to food contact
surfaces and intervention strategies for microbial inactivation will be discussed. In addition to
exploring research based solutions for improving food quality and safety, it is important that
universities undertake the role of training a cadre of experts able to understand and tackle the
unique food safety and quality challenges of a highly interconnected world. The presentation
will also discuss some of the ongoing education and training efforts at Cornell University that
aim to address these issues. By using this combined approach, we will be training future food
scientists with an understanding of the most stringent issues of the global agricultural and
food system of the 21st century, and equip them with the scientific and technical expertise that
will enable them to solve these issues.
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Safety (and Quality)
The Local food safety: The case study in Nan province, Thailand
Tantasuparuk Wichai* and Visetnoi S.
*Author of correspondence, The Office of the Commission on Agricultural Resource
Education (OCARE), Chulalongkorn University, Bangkok 10330, Thailand.
E-mail: [email protected]
The improvement of food safety system in Nan province is a 5 years project under the
Innovation Center for Academic Services to Nan Community of Chulalongkorn University,
which aimed to establish a model for improvement of food safety system in Thai rural areas.
Research and services had been conducted following the six strategies: 1) Surveillance and
data collection on food and water bone disease, 2) Collaboration and integration of all
stakeholders, 3) Learning the needs of communities and formulate the plans, 4) Laboratory
services and screening test, 5) Continuing and extension education and 6) Laws enforcement
and responsibilities awareness.
The project framework consisted of 1) A monitoring of antimicrobial residues in food
from animal origins; 2) A surveillance of food-borne pathogens and antimicrobial resistance
of food-borne pathogens in meat, vegetable and foods; 3) The hygienic improvement of meat
from slaughter houses to retail meat shops and 4) A microbial standard monitoring of bottleddrinking water and village water works.
The results were reported to the related-authorities for their prompt correction. The shortcourse training programs were designed and implemented to solve their problems. The
outputs were able to established local laboratory facilities for screening test of antimicrobial
residues in milk and meat as well as coliform bacteria in water. It was found that the total
bacterial count on carcasses and fresh meat sold in market and in meat shop were reduced via
improvement of hygiene and sanitation in slaughter houses, carcasses and meat transportation
as well as in the retail meat shops. The system of the local bottled-drinking water production
and village water works were also received a great concern and response.
The key success for implementation of food and water safety development program in Nan
province are the collaboration between each stakeholders, especially the local government
sectors and their people; the effective surveillance system and diagnostic tools or laboratory
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services; a continuing and extension education; increasing responsibilities of all stakeholders;
and law enforcement if necessary.
NOTES
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Session: Food Safety (and Quality)
Is a new approach needed to address emerging microbial food safety
challenges?
Sofia Boqvist*, Ivar Vågsholm
*Author of Correspondence, Department of Biomedical Sciences and Veterinary Public
Health, Swedish University of Agricultural Sciences, Box 70 28, 750 07 Uppsala, Sweden.
E-mail: [email protected]
During the last decade the food chains have become more complex involving several steps
and countries. This has led to new microbial food safety challenges. There has also been a
shift in focus from animal products to mildly preserved fresh produce and vegetables as
causes of food borne illness. This can be exemplified by the outbreak of VTEC O104:H4
caused by sprouts in 2011. More than 4,000 human cases in several countries within the EU
and also in North America were reported. Today the food focus is much on obesity and other
health effects. There is, however, still a huge burden of food borne illness worldwide causing
enormous economic losses and personal suffering. Traditional microbial food safety is based
on Hazard Analyses of Critical Control Points (HACCP) and Good Management Practices
(GMP). Perhaps there is a need for more pro-active and science based approaches to ensure
future food safety to control emerging risks?
An example of a science based food safety approach is the new risk analysis framework that
is under development for emerging disease risks. This framework includes four basic
components: 1. disease sources; phenomenon or event that facilitate development and/or
spread of a pathogen, 2. pathways; routes by which a pathogen can transfer between hosts, 3.
outcomes; disease of humans on individual and societal level and drivers; factors that change
the disease source or pathway and affect diseases outcome. The drivers include changes in
the economy, technology, culture and demographics, environment, genetic evolution of
agents, consumer behavior, information, government and policies, and agriculture. Each of
these can be further split into subcategories and analyzed separately.
In this new framework, scenario analyses can be used to capture the impact of the drivers
from national to global food safety perspectives. Most drivers are expected to increase food
safety risks, although a few might reduce the risk. One example of the latter is higher prices
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on meat that reduces the consumption, but increases the consumption of more risky parts of
animals (offals). For pathogens there are no borders and this together with more complex
food chains requires global approaches to ensure food safety and control of emerging risks.
NOTES
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2nd International Global Challenges University Alliance workshop
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
PARTICIPANTS
(in alphabetical order)
Allen, Kevin, University of British Columbia, Canada, [email protected]
Amorn, Petsom, Chulalongkorn University, Thailand, [email protected]
Annop, Kunavongkrit, Chulalongkorn University, Thailand, [email protected]
Asakura, Tomiko, University of Tokyo, Japan, [email protected]
Boqvist, Sofia, Swedish University of Agricultural Sciences, Sweden, [email protected]
Brännström, Sara, Swedish University of Agricultural Sciences, Sweden,
[email protected]
Davidson Evanega, Sarah, Cornell University, USA, [email protected]
Degaga, Degefa Tolossa, Addis Ababa University, Ethiopia, [email protected]
Demandt, Marnie, Swedish University of Agricultural Sciences, Sweden,
[email protected]
Dewanti-Hariyadi, Ratih, Bogor Agricultural University, Indonesia, [email protected]
Dicko, Mamoudou, University of Ouagadougou, Burkina Faso, [email protected]
Erume, Joseph, Makerere University, Uganda, [email protected]
Faivre Walter, Michael, Cornell University, USA, [email protected]
Gezmu, Tilahun Bekele, Addis Ababa University, Ethiopia, [email protected]
Giordano, Julio, Cornell University, USA, [email protected]
Han, Beizhong, China Agricultural University, China, [email protected]
Hariyadi, Purwiyatno, Southeast Asian Food Agricultural Science and Technology Center,
[email protected]
Hedén, Su-Lin, Swedish University of Agricultural Sciences, Sweden, [email protected]
Hosono, Hiromi, University of Tokyo, Japan, [email protected]
Kasahara, Yoichi, University of Tokyo, Japan,
Katunguka, Eli, Makerere University, Uganda, [email protected]
Kiattisak, Duangmal, Chulalongkorn University, Thailand, [email protected]
Kiessling, Anders, Swedish University of Agricultural Sciences, Sweden,
[email protected]
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Kitts, David, University of British Columbia, Canada, [email protected]
Karantininis, Konstantinos, Swedish University of Agricultural Sciences, Sweden,
[email protected]
Lagerkvist, Carl-Johan, Swedish University of Agricultural Sciences, Sweden, [email protected]
Landberg, Rikard, Swedish University of Agricultural Sciences, Sweden,
[email protected]
Li, Quanhong, China Agricultural University, China, [email protected]
Luning, Pieternel, Wageningen University, Netherlands, [email protected]
Ma, Zhanhong, China Agricultural University, China, [email protected]
Magnusson, Ulf, Swedish University of Agricultural Sciences, Sweden,
[email protected]
Midorikawa, Keiko, University of Tokyo, Japan,
Moraru, Carmen, Cornell University, USA, [email protected]
Nassuna-Musoke, Maria, Makerere University, Uganda, [email protected]
Owiny, David, Makerere University, Uganda, [email protected],
[email protected]
Schnürer, Johan, Swedish University of Agricultural Sciences, Sweden,
[email protected]
Setter, Tim, Cornell University, USA, [email protected]
Steen-Jensen, Erik, Swedish University of Agricultural Sciences, Sweden, [email protected]
Vågsholm, Ivar, Swedish University of Agricultural Sciences, Sweden, [email protected]
Wichai, Tantasuparuk, Chulalongkorn University, Thailand, [email protected]
Witthöft, Cornelia, Swedish University of Agricultural Sciences, Sweden,
[email protected]
Wittman, Hannah, University of British Columbia, Canada, [email protected]
Zwietering, Marcel, Wageningen University, Netherlands, [email protected]
Zylbersztajn, Decio, University of Sao Paolo, Brasil, [email protected]
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Australia, University of Queensland
Neal Menzies
Brazil, University of Sao Paolo
Decio Zylberstajn
Burkina Faso, University of Ouagadougou
Mamoudou Dicko
Canada, University of British Columbia
Kevin Allen
David Kitts
Hanna Wittman
China, China Agricultural University
Beizhong Han
Quanhong Li
Zhanhong Ma
Ethiopia, University of Addis Ababa
Degefa Tolossa Degaga
Tilahun Bekele Gezmu
Indonesia, Bogor Agricultural University
Ratih Dewanti-Hariyadi
Purwiyatno Hariyadi
Japan, University of Tokyo
Tomiko Asakura
Hiromi Hosono
Yoichi Kasahara
Keiko Midorikawa
Netherlands, University of Wageningen
Pieternel Luning
Marcel Zwietering
Sweden, Swedish University of Agricultural Sciences
Sofia Boqvist
Sara Brännström
Marnie Demandt
Su-Lin Hedén
Konstantinis Karantininis
Anders Kiessling
Carl-Johan Lagerkvist
Rikard Landberg
Ulf Magnusson
Johan Schnürer
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
Erik Steen Jensen
Cornelia Witthöft
Ivar Vågsholm
Thailand, Chulalongkorn University
Kunavongkrit Annop
Petsom Amorn
Kiattisak Duangmal
Wichai Tantasuparuk
Uganda, University of Makerere
Joseph Erume
Eli Katunguka
Maria Nassunda-Musoke
David Owiny
USA, Cornell University
Sarah Davidson Evanega
Michael Faivre Walter
Julio Giordano
Carmen Moraru
Tim Setter
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2nd International Global Challenges University Alliance workshop
The Future of Food – safety, quality and security, SLU, Uppsala, May 22-24, 2013
PRACTICAL INFORMATION
The lectures of the morning sessions will be held in at the BioCentrum in lecture hall A 281.
Afternoon sessions will be held in A 281, C211, C212, C213, or C216. Minor rooms (6 seats)
are C211D, E202, E203 and can be used for group discussions (detailed information will be
announced the respective day).
Wireless network at BioCentrum: user name: Larare50; login: Tgb77yhn
Lunch will be served at Hyllan/the loft (Loftet): see map
Taxi: Uppsala Taxi can be reached at 018-100000. The price from the hotel to SLU Ultuna is
approximately SEK 150 SEK.
Transportation: Bus no 110 is leaving from Kungsgatan close to the First Hotel Linné at
Skolgatan (Bustop Skolgatan), going directly to Ultuna (Busstop Centrala Ultuna). Bus no 20
is going from Central Ultuna to the buss terminal/trainstation, you need to continue by foot to
the hotel.
Timetable:
Bus no 110
Bus no 20
from Skolgatan
Central Ultuna
7:45
8:15
8:15
8:45
8:45
9:15
from Central Ultuna
Bus terminal/central station
20:49
21:10
21:24
21:45
21:56
22:15
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Map over the citycentre of Uppsala with First Hotel Linné and bus stop marked with arrows.
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