Human health risk assessment of lead in nectarines

The aim of the paper was to determine the level of soil contamination with lead and perform risk assessment by calculating the Hazard Quotient Index (HQI). The research was carried out during 2015 and 2016 at three locations in Herzegovina (Mostar, Čapljina, and Stolac), where nectarine cultivars ('Big Top' and 'Caldesi 2000') were cultivated. At the Mostar and Čapljina locations, the total content of lead in the soil exceeded MPC values in both years of research. Estimated daily intake (EDI) and estimated weekly intake (EWI) values of lead in the studied nectarine varieties showed no acute or chronic risk for human health

Human Health Risk Assessment of Heavy Metals from the Agricultural Soil in South Herzegovina

Contamination of agricultural soils can present a significant risk to human health through oral ingestion, particle inhalation, and dermal contact. The aims of this research were to determinate the concentrations, distribution and human health risk of various heavy metals in soil samples from three agricultural areas of South Herzegovina. A total number of 32 soil samples were collected and analyzed for Lead (Pb), Cadmium (Cd), Cobalt (Co), Copper (Cu), Nickel (Ni), and Zinc (Zn). The Hazard Index (HI) was used to assess the human health risk of the study area. For the adult and children population, the HI value for dermal exposure to Cobalt (Co) was greater than one (HI>1), and non-cancerogenic effects are therefore considered as significant for human health. Our findings impose consideration of taking risk management measures in order to reduce risk for human health from Cobalt (Co)

COMPUTER SIMULATION AS A TOOL FOR RISK ASSESSMENT OF TERRORIST ATTACKS IN A FOOD PRODUCTION CHAIN

Pojam „terorist“ označava osobu koja provodi nasilne radnje s ciljem zastrašivanja ili nanošenja štete, odnosno unošenja kaosa u sustav. Jedna od često potencijalnih meta terorista jest i hrana zbog mogućnosti usmjeravanja akcija na široku populaciju i lakog izazivanja panike. U novije vrijeme takvi incidenti više nisu rijetkost, scenariji o teoretskoj mogućnosti terorističkog napada na neki lanac proizvodnje hrane više ne djeluju samo kao teorija, a zabrinutost da bi se nešto takvo moglo uistinu i dogoditi poprima sve veće dimenzije. Namjerno onečišćenje hrane može imati velike ekonomske posljedice, čak i kada je incident relativno malih razmjera, jer upravo je rušenje ekonomske stabilnosti najčešće glavni motiv nekog namjernog napada koji može biti usmjeren na neki proizvod, pojedinog proizvođača, granu industrije ili cijelu državu. Svjetska zdravstvena organizacija (WHO) u Godišnjem izvješću o zdravlju iz 2007. godine proglasila je slučajna i namjerna onečišćenja hrane kao najveću prijetnju zdravlju u 21. stoljeću. Iz tog razloga, WHO apelira na vlade zemalja članica, a i na ostale, da pomognu prehrambenoj industriji jer ona snosi primarnu odgovornost za hranu koju proizvodi, dok je namjerno onečišćenje hrane opasnim agensima za njih često potpuno nova opcija o kojoj bi trebalo razmisliti. Mjere prevencije, zajedno s pojačanim nadzorom i sredstvima za adekvatan odgovor u slučaju namjernog ili slučajnog incidenta, bolje praćenje hrane i mogućnost njezina brzog povlačenja s tržišta, dvosmjerna komunikacija državnih službi i prehrambene industrije, unaprijed predviđeni scenariji koji će olakšati raspodjelu resursa i jednostavnije postavljanje prioriteta u slučaju incidenta, te koordinacija između industrije i vlade u komunikaciji s javnošću trebali bi biti najmanje što bi svaka vlada trebala učiniti. U tu svrhu posljednjih se godina počelo pridavati puno više pažnje sigurnosti proizvodnih pogona, povećanju higijenskih standarda i uvođenju preventivnog pristupa u vidu uvođenja HACCP (Hazard Analysis Critical Control Points) sustava, čime se razvijaju i implementiraju preventivne mjere kojima se želi spriječiti moguće nenamjerno onečišćenje hrane prilikom njezine proizvodnje, prerade i distribucije. Iako je HACCP najčešće učinkovit sustav, on često zahtijeva nadogradnju u smislu zaštite od namjernih onečišćenja hrane u vidu terorističkih napada. Sprječavanje takvih incidenata ne podrazumijeva obavezno visoku tehnologiju i velike troškove. Pogodna opcija je svima dostupan besplatni računalni program CARVER+Shock koji je razvila Vlada SAD-a a služi kao alat što pomaže pri postavljanju prioriteta i otkrivanju ranjivih točaka unutar nekog proizvodnog sustava ili druge infrastrukture. Program analizira šest karakteristika što se koriste za procjenu privlačnosti cilja za napad: kritičnost, pristupačnost, oporavak, ranjivost, učinak i prepoznatljivost, a provodi se u pet koraka: postavljanje parametara, okupljanje stručnjaka, opis lanca opskrbe hranom, dodjeljivanje ocjena, primjena naučenoga. Navedene mogućnosti čine ovaj program idealnim alatom za identifikaciju potencijalno slabih točaka u lancu proizvodnje hrane s obzirom na napadača i agense koje prepoznajemo kao potencijalne prijetnje.The term “terrorist” is related to a person that is performing violent acts with the aim of frightening or causing damage and producing chaos within the system. Because of the possibilities to direct such actions on wide population and easiness of producing panic, food is often one of the most potential targets for terrorist attacks. In recent years, such incidents are not rare any more, scenarios of theoretical possibilities of terrorist attacks on food chains are not only theoretical, while worry that such scenarios could become real is gaining higher dimension. Intentional spoilage of food can result in significant economic consequences, even when incidents are of relatively low range, because of the ruining of economic stability that is often the main motivation of an intentional attack targeted at a certain food product, producer, industry branch or even whole country. World Health Organisation (WHO) has declared unintentional and intentional food spoilages in its Annual Health Report published in 2007 as the biggest threat to health in 21st century. Because of that, WHO is appealing to the member countries’ governments, as well as the other countries, to help food industry as it carries on now primary responsibility for food safety, while the intentional food spoilage often presents completely new option for them that should be revised. Measures for prevention, together with increased surveillance and facilities for adequate response in cases of intentional or unintentional food spoilage, better tracing and possibilities for food withdrawal, interactive communication between governmental institutions and food producers, predicted scenarios that should rationalise usage of budget, simplification of defining of priorities in the cases of incidents, as well as coordination between the industry and governments in public communication should be considered as a minimum that each government should be doing. With this aim, more care has been directed at the safety of producing units, increase of hygiene standards and introduction of preventive approach through the implementation of the HACCP (Hazard Analysis Critical Control Points) principles, which is developing preventive measures aimed at prevention of unintentional food spoilage while producing, processing and distribution of food. Despite the fact that HACCP is most often an efficient system, it frequently demands upgrading in the meaning of protection from intentional food spoilages through the terrorist attacks. Prevention from such incidents does not necessarily require high technology and financial resources. Good opportunity could be found in CARVER+Shock computer program that is accessible and free to use and has been developed by the USA Government. It serves as a tool for determination of priorities and detection of vulnerable points within certain producing unit or other infrastructure. The program can analyse six characteristics that can be used for assessment of attractiveness of a target for attack: criticality, accessibility, recuperability, vulnerability, effect and recognisability, while it is being performed in five steps: establishing parameters, assembling experts, detailing food supply chain, assigning scores and applying what has been learned. The listed possibilities make this program an ideal tool for the identifi cation of potentially weak points in a food producing chain related to attackers and agents recognised as potential threats

Human Health Risk Assessment of Cadmium from Cattle Meat and Offal in Central Bosnia Canton

The aim of this study was to determine the levels of cadmium in cattle meat and offal on the area of Central Bosnia Canton and to estimate the level of population exposure to cadmium through consumption of cattle meat and offal. Fifty samples were analysed using inductively coupled plasma mass spectrometry, out of which twenty samples of kidney tissue, twenty samples of liver tissue and ten samples of muscle tissue. Determined cadmium levels in cattle kidney varied between 0.088 and 4.493 mg/kg, while cadmium levels in liver were determined in the range from 0.016 to 0.206 mg/kg. The mean value of cadmium in kidney was 0.750 mg/kg, while the mean value of cadmium in liver was 0.076 mg/kg. Cadmium levels in muscle tissue were less than 0.008 mg/kg in all analysed samples. In three samples of kidney (15% of the analysed) cadmium levels exceeded maximum permitted level, while no such case was found for liver and muscle tissue. Estimated weekly intake of cadmium due to the consumption of cattle meat is 1.74 x 10-3 mg/kg body weight. Weekly intake of cadmium by consuming cattle kidney is 9.08 x 10-3 mg/kg body weight, whereas weekly intake of cadmium via cattle liver is 1.23 x 10-3 mg/kg body weight. The intake of cadmium due to the consumption of cattle meat and offal in the examined population is within the tolerable weekly intake. Exposure to cadmium from cattle meat in the examined population does not pose a risk for health

COMPUTER SIMULATION AS A TOOL FOR RISK ASSESSMENT OF TERRORIST ATTACKS IN A FOOD PRODUCTION CHAIN

Pojam „terorist“ označava osobu koja provodi nasilne radnje s ciljem zastrašivanja ili nanošenja štete, odnosno unošenja kaosa u sustav. Jedna od često potencijalnih meta terorista jest i hrana zbog mogućnosti usmjeravanja akcija na široku populaciju i lakog izazivanja panike. U novije vrijeme takvi incidenti više nisu rijetkost, scenariji o teoretskoj mogućnosti terorističkog napada na neki lanac proizvodnje hrane više ne djeluju samo kao teorija, a zabrinutost da bi se nešto takvo moglo uistinu i dogoditi poprima sve veće dimenzije. Namjerno onečišćenje hrane može imati velike ekonomske posljedice, čak i kada je incident relativno malih razmjera, jer upravo je rušenje ekonomske stabilnosti najčešće glavni motiv nekog namjernog napada koji može biti usmjeren na neki proizvod, pojedinog proizvođača, granu industrije ili cijelu državu. Svjetska zdravstvena organizacija (WHO) u Godišnjem izvješću o zdravlju iz 2007. godine proglasila je slučajna i namjerna onečišćenja hrane kao najveću prijetnju zdravlju u 21. stoljeću. Iz tog razloga, WHO apelira na vlade zemalja članica, a i na ostale, da pomognu prehrambenoj industriji jer ona snosi primarnu odgovornost za hranu koju proizvodi, dok je namjerno onečišćenje hrane opasnim agensima za njih često potpuno nova opcija o kojoj bi trebalo razmisliti. Mjere prevencije, zajedno s pojačanim nadzorom i sredstvima za adekvatan odgovor u slučaju namjernog ili slučajnog incidenta, bolje praćenje hrane i mogućnost njezina brzog povlačenja s tržišta, dvosmjerna komunikacija državnih službi i prehrambene industrije, unaprijed predviđeni scenariji koji će olakšati raspodjelu resursa i jednostavnije postavljanje prioriteta u slučaju incidenta, te koordinacija između industrije i vlade u komunikaciji s javnošću trebali bi biti najmanje što bi svaka vlada trebala učiniti. U tu svrhu posljednjih se godina počelo pridavati puno više pažnje sigurnosti proizvodnih pogona, povećanju higijenskih standarda i uvođenju preventivnog pristupa u vidu uvođenja HACCP (Hazard Analysis Critical Control Points) sustava, čime se razvijaju i implementiraju preventivne mjere kojima se želi spriječiti moguće nenamjerno onečišćenje hrane prilikom njezine proizvodnje, prerade i distribucije. Iako je HACCP najčešće učinkovit sustav, on često zahtijeva nadogradnju u smislu zaštite od namjernih onečišćenja hrane u vidu terorističkih napada. Sprječavanje takvih incidenata ne podrazumijeva obavezno visoku tehnologiju i velike troškove. Pogodna opcija je svima dostupan besplatni računalni program CARVER+Shock koji je razvila Vlada SAD-a a služi kao alat što pomaže pri postavljanju prioriteta i otkrivanju ranjivih točaka unutar nekog proizvodnog sustava ili druge infrastrukture. Program analizira šest karakteristika što se koriste za procjenu privlačnosti cilja za napad: kritičnost, pristupačnost, oporavak, ranjivost, učinak i prepoznatljivost, a provodi se u pet koraka: postavljanje parametara, okupljanje stručnjaka, opis lanca opskrbe hranom, dodjeljivanje ocjena, primjena naučenoga. Navedene mogućnosti čine ovaj program idealnim alatom za identifikaciju potencijalno slabih točaka u lancu proizvodnje hrane s obzirom na napadača i agense koje prepoznajemo kao potencijalne prijetnje.The term “terrorist” is related to a person that is performing violent acts with the aim of frightening or causing damage and producing chaos within the system. Because of the possibilities to direct such actions on wide population and easiness of producing panic, food is often one of the most potential targets for terrorist attacks. In recent years, such incidents are not rare any more, scenarios of theoretical possibilities of terrorist attacks on food chains are not only theoretical, while worry that such scenarios could become real is gaining higher dimension. Intentional spoilage of food can result in significant economic consequences, even when incidents are of relatively low range, because of the ruining of economic stability that is often the main motivation of an intentional attack targeted at a certain food product, producer, industry branch or even whole country. World Health Organisation (WHO) has declared unintentional and intentional food spoilages in its Annual Health Report published in 2007 as the biggest threat to health in 21st century. Because of that, WHO is appealing to the member countries’ governments, as well as the other countries, to help food industry as it carries on now primary responsibility for food safety, while the intentional food spoilage often presents completely new option for them that should be revised. Measures for prevention, together with increased surveillance and facilities for adequate response in cases of intentional or unintentional food spoilage, better tracing and possibilities for food withdrawal, interactive communication between governmental institutions and food producers, predicted scenarios that should rationalise usage of budget, simplification of defining of priorities in the cases of incidents, as well as coordination between the industry and governments in public communication should be considered as a minimum that each government should be doing. With this aim, more care has been directed at the safety of producing units, increase of hygiene standards and introduction of preventive approach through the implementation of the HACCP (Hazard Analysis Critical Control Points) principles, which is developing preventive measures aimed at prevention of unintentional food spoilage while producing, processing and distribution of food. Despite the fact that HACCP is most often an efficient system, it frequently demands upgrading in the meaning of protection from intentional food spoilages through the terrorist attacks. Prevention from such incidents does not necessarily require high technology and financial resources. Good opportunity could be found in CARVER+Shock computer program that is accessible and free to use and has been developed by the USA Government. It serves as a tool for determination of priorities and detection of vulnerable points within certain producing unit or other infrastructure. The program can analyse six characteristics that can be used for assessment of attractiveness of a target for attack: criticality, accessibility, recuperability, vulnerability, effect and recognisability, while it is being performed in five steps: establishing parameters, assembling experts, detailing food supply chain, assigning scores and applying what has been learned. The listed possibilities make this program an ideal tool for the identifi cation of potentially weak points in a food producing chain related to attackers and agents recognised as potential threats