Scientific opinion on the link between Salmonella criteria at different stages of the poultry production chain

Providing guidance on detailed rules of a food safety criterion (FSC) for fresh poultry meat (chicken and turkey) during shelf life (i.e. n and c values) with the purpose to be in accordance with the existing process hygiene criterion (PHC) on poultry carcasses (i.e. n=50, c=7) proved to be difficult given differences between both criteria in their principle concepts and methodological design. The selected approach taken was to estimate, based on certain assumptions, possible n and c values of an FSC that performs detecting a similar Salmonella prevalence to that detected by the current PHC with a given degree of certainty. Calculations presented consider both batch and carcass prevalence. Guidance was additionally provided on a possible revision of both the PHC and the FSC when the EU target (1% or less broiler flocks remaining positive for Salmonella Enteritidis or Salmonella Typhimurium) would be achieved. If a target for only these two serovars is set for flock prevalence, the impact on the prevalence of Salmonella on carcasses will depend on the relative contribution of those two serovars to all Salmonella serovars. Thus, if the current flock prevalence target is changed to a prevalence target for all serovars there may be a better relationship between the occurrence of flock infection and the prevalence of Salmonella in carcasses. Advice is given on possible changes in both the PHC and the FSC under such low Salmonella flock prevalence scenario. A series of recommendations are made on data needs in case future related analysis would be needed

A Sustainability Compass for policy navigation to sustainable food systems

Growing acknowledgement that food systems require transformation, demands comprehensive sustainability assessments that can support decision-making and sustainability governance. To do so, assessment frameworks must be able to make trade-offs and synergies visible and allow for inclusive negotiation on food system outcomes relevant to diverse food system actors. This paper reviews literature and frameworks and builds on stakeholder input to present a Sustainability Compass made up of a comprehensive set of metrics for food system assessments. The Compass defines sustainability scores for four societal goals, underpinned by areas of concern. We demonstrate proof of concept of the operationalization of the approach and its metrics. The Sustainability Compass is able to generate comprehensive food system insights that enables reflexive evaluation and multi-actor negotiation for policy making

Evaluation of heat treatments, different from those currently established in the EU legislation, that could be applied to live bivalve molluscs from B and C production areas, that have not been submitted to purification or relaying, in order to eliminate pathogenic microorganisms

EU rules state that unpurified live bivalve molluscs from B and C production areas must undergo specified heat treatment to eliminate pathogenic microorganisms. Alternative time-temperature conditions were evaluated to the permitted treatment of at least 90°C for at least 90 seconds (s) in the mollusc flesh. The most important viral hazards associated with bivalve molluscs were identified as Norovirus (NoV) and Hepatitis A virus (HAV). A HAV thermal inactivation model was developed to identify equivalent (achieve the same log reduction) time-temperature combinations to 90°C for 90 s. The model was based on HAV inactivation data in mollusc matrices during isothermal heat treatment and estimated the z-value as 27.5°C. Evaluation against inactivation in whole bivalve molluscs showed that the observed HAV inactivation is in general higher than predicted. Under the conditions and matrices studied HAV is generally more heat tolerant than NoV surrogates. The model provided alternative processes equivalent to 90°C for 90 s without considering the effect of heat-up and cool-down times on virus inactivation. As confirmed by industrial profiles, there is a heat-up and cool-down time that will enhance the safety of the final product and can lead to variations in HAV reduction depending on the process design. This shows the need for a Performance Criterion (PC) for the whole process, which is the required log reduction during heat treatment. A risk assessment model was developed and a case study illustrated the relationship between a PC and the HAV risk at consumption. If risk managers establish an ALOP, this can be translated to a PC and a Process Criterion (PrC). It is demonstrated that a PrC expressed as an F-value (the equivalent processing time of a hypothetical isothermal process at a reference temperature) is more appropriate than the currently used time-temperature combination since it takes into account non-isothermal conditions