5. Microbiological hazards

Food hazards are most commonly caused by microbiological organisms. Generally speaking, bacteria play a vital role in food production. Useful bacteria influence food properties positively, think of aromas. Unwanted bacteria in and on food can negatively influence product quality as spoilage agents or even pose a food safety risk as pathogenic agents.

Many food products—of animal origin in particular—present an ideal culture medium for bacteria, offering optimal living and multiplication conditions. A classic example is the salmonellae in the products containing raw egg or raw poultry mentioned before. Good hygiene is essential in impeding the multiplication and spread of microorganisms. This also includes the systematic cooling of food products of animal origin, which additionally stops the spreading of germs. This makes compliance with the cooling chain another important preventative measure, just like proper heating.

The Commission Regulation (EC) No. 2073/2005 [14] on microbiological criteria for foodstuffs offers a legal foundation. This regulation contains the so-called hygiene package from 2004, with it, the European Union renewed its food hygiene regulations. Since 2004, there has been another paradigm shift in the distribution of food product of animal origin. Another example from the commercial exploitation of game: This industry was also plagued by complaints and scandals that cast a shadow on the commercial viability of game distribution, as old traditions were followed, and the cooling chain was not immediately adhered to, or adhered to at all, after the kill. This led to microbiological values that in part far exceeded the regulated maximum values and in turn led to recalls and closures of game-processing companies. In his function as the General Manager of European Poultry, Egg and Game Association, the author of this article initiated regulations for good game hygiene, connected to a microbiological assessment. This was in the interest of the associations' member companies and served as a foundation for consumer health protection. Extensive studies of killed game under various cooling requirements and game carcase treatment after killing showed that it is well possible to adhere to the microbiological regulations. The so-called game guidelines [15], with specific provision for the handling of killed game and distribution regulations, as well as the associated consequences, have established standards that ultimately contributed to restoring consumer trust, making properly treated game considered a safe food product again.

The illustrations and explanations on food safety mentioned above merely represent a foray into Food Law. The regulations are very complex at a national and EU level and cannot be treated more comprehensively in this article. In the following discussion of food safety, further practical examples serve to illustrate the influence of crisis management and food safety.

### 6. Levels of responsibilities and competences

Biological dangers that originate from the commodity itself are not plausible. If finished products, such as kitchen utensils, are passed onto the consumer, there is only limited neces-

The circumstances are different for convenience food. A possible, if still unlikely, practical scenario might be the contamination of food commodities during production, for example due to an ill employee. Today, legal requirements (instruction obligations) make the risk of transmitting certain legally relevant illnesses significantly less likely and rather negligible.

Food commodities can also pose a threat through physical contamination. Foreign bodies, as well, are not that uncommon. Material fatigue and damages might lead to foreign bodies entering a food product such as metal residues because of a malfunctioning or broken metal detector.

Another example comes from game: metal residues from pellets have led to a (in part complete) ban on wild hare meat. However, this was not due to the metal residues themselves, but rather due to the fact that the pellets contained lead. Lead residues in game can pose a risk to human health from a food inspection perspective. Pellets containing lead were the standard hunting shot until recently. The German Federal Ministry of Food and Agriculture (BMEL) [11], German Federal Institute for Risk Assessment (BfR) [12] and the European Poultry, Egg and Game Association (EPEGA) [13] have assumed responsibility and performed large-scale lead-residual monitoring in killed game. The research project 'Food Safety of Killed Game' can

The results did not indicate a direct health hazard with proper hunting. However, the indicated consumption was rather negligible at 0.5 kg per inhabitant. All the same, heavy game consumers (hunters), children and pregnant women were deemed at risk. The situation has led to changes as lead-containing shot is increasingly replaced by lead-free ammunition since then. This makes game a safe product again. This example shows that small effects can lead to

Food hazards are most commonly caused by microbiological organisms. Generally speaking, bacteria play a vital role in food production. Useful bacteria influence food properties positively, think of aromas. Unwanted bacteria in and on food can negatively influence product

Many food products—of animal origin in particular—present an ideal culture medium for bacteria, offering optimal living and multiplication conditions. A classic example is the salmonellae in the products containing raw egg or raw poultry mentioned before. Good hygiene is essential in impeding the multiplication and spread of microorganisms. This also includes the systematic cooling of food products of animal origin, which additionally stops the spreading of germs. This makes compliance with the cooling chain another important preventative mea-

The Commission Regulation (EC) No. 2073/2005 [14] on microbiological criteria for foodstuffs offers a legal foundation. This regulation contains the so-called hygiene package from 2004,

quality as spoilage agents or even pose a food safety risk as pathogenic agents.

sity due to the common household cleaning before use.

10 Food Safety - Some Global Trends

be accessed publicly on the BMEL website.

5. Microbiological hazards

sure, just like proper heating.

serious issues that cast shadows over entire industries.

All parties involved in refining food products, at all levels, are responsible for their safety, with the primary responsibility placed on the producer. The responsibilities of producers and distributors are orientated following the principle of concrete influences within the scope of

Figure 3. The process chain: Levels and participants.

activities. Additionally, the producers should, in the context of their business activities, take all measures appropriate to recognise potential hazards, befitting the properties of the products they deliver, and to take precautions against potential consumer hazards.

Another method to improve food safety lies in informing consumers, by increasing their knowledge of food and certain potential hazards related to food. Poultry offers another example. If it is cleaned in water that is subsequently used to wash lettuce leaves, this might lead to salmonellae finding their way into the food. This is why good kitchen hygiene practices are of cardinal importance. Gaps in consumer knowledge can be filled by relevant product information or by informational campaigns. This information should be written in simple language.

Food Safety: Food Crisis Management http://dx.doi.org/10.5772/intechopen.73687 13

This goes to show that 'risk minimisation' is a very diverse topic, some practical examples are

The so-called dioxin crisis at the end of 2011 led to an official warning about foodstuff that was not suitable for distribution. This crisis primarily affected eggs and poultry. Noteworthy about this crisis is not the circumstance that fatty acids in milk which might contain dioxins primarily intended for technical purposes—were potentially mixed in with compound feed for animal rearing in a feed plant. The actual cause was dioxins in this feed that stored themselves in the fatty acid, leading to egg and poultry meat contamination, among other

Dioxins have led to significant problems in the past. The first of these was a chemical accident in Seveso, Italy, in the middle of the 1970s, with approx. 2 kg of dioxins released into the environment, leading to serious diseases. Dioxin is considered a carcinogen with significant adverse health effects, which in turn explains the fears of consumers, as well as the potential

The Belgian dioxin crisis took place in 1999. The improper use of frying oils in animal feed led to dioxin findings in eggs. At the time, this had catastrophic effects on egg consumption, which was virtually reduced to zero out of fear for diseases. The emotional perception played an enormous role in this, even though only relatively minor dioxin traces were found. However, the actual problem was that the egg origins could not be traced, which led to all eggs being

As a consequence, the Association for Controlled Alternative Animal Husbandry (KAT), at the time headed by Caspar von der Crone, advocated a general ban on feed with animal protein. While this might increase production costs, it would allow the industry to regain consumer

Another case occurred in 2002, the so-called Nitrofen scandal. Nitrofen is an herbicide that had been used in the agricultural industry. It turned out later that Nitrofen is a carcinogen that is not broken down by the body but rather stored in animal fatty tissue, which can in turn be found in the eggs of laying hens. These residuals were found in the summer of 2002. Nitrofen was one of many pesticides already forbidden in the EG but still allowed in the DDR up to 1999. This led to remaining stock with contaminated feed in a storage after the German reunification, which was in turn inspected and cleaned insufficiently before being fed to laying

explored in the following.

8. Residues and dioxins

animal product contaminations, later.

effects of dioxin residues.

taken off of retailers' shelves.

hens as organic feed, among others.

trust, capable of contributing significantly to food safety.

Figure 3 illustrates the various process levels. Here, each participant bears equal responsibility for the safety of a certain product, from production to the final customer purchase. The parties involved should assure that the condition and labelling of the product adhere to all legal requirements along the entire chain. The requirements that apply at the various process levels are provided by the government, while nongovernmental organisations significantly influence the public opinion formation process during crises. A constructive dialogue with the supply chain should take place with the relevant stakeholders.
