Pesticide and mycotoxin contamination of organic products and strategies for prevention

Consumers generally expect organic food to be produced ecologically and in a way in which they can trust. They further expect it to be healthy, and not or less contaminated with pesticides and/or mycotoxins

Assessing the risk from mycotoxins for the organic food chain: results from Organic HACCP-project and other research

Introduction: Mycotoxins are toxic compounds produced by the secondary metabolism of toxic moulds in the Aspergillus, Penicillium and Fusarium genera occurring in food commodities and foodstuffs. The range and potency of mycotoxins make this group of naturally occurring toxins an ongoing animal health hazard and a constant risk for contamination of the food supply. Mycotoxicoses are diseases caused by exposure to foods or feeds contaminated with mycotoxins. Mycotoxins exhibit a variety of biological effects in animals, such as liver and kidney toxicity, central nervous system effects or estrogenic effects. There are differences between animals with regard to the susceptibility towards different mycotoxins. Poultry secrete mycotoxins relatively fast because of a particular digesting system. Ingredients used for animal feeding should be checked to ensure that adequate quality standards are maintained and that mycotoxins are not present at higher than acceptable levels. Good animal feeding practices also requires that feed is stored in such a way as to avoid contamination. As organically raised livestock are fed greater proportions of hay, grass and silage, there is reduced opportunity for mycotoxin contaminated feed to lead to mycotoxin contaminated milk. Mycotoxins have been reported in organic produce. One theory is that organically-grown products are likely to contain higher concentrations of mycotoxins than conventionally grown products. However, there is little evidence to support this theory (Tamm et al. 2002). Higher or lower mycotoxin contents in feed and food made in different production systems may be caused by i) systematic differences in the production systems during pre-harvest (e.g. use of agrochemicals), ii) differences in post-harvest handling (e.g. storage, transport) and iii) differences during the transformation of raw products into processed foods. Also differences that are in fact due to improper handling procedures during harvest or post-harvest tend to occur systematically if there are systematic differences in the type of equipment used or in the technical qualifications of those who handle the products. Obvious omissions, regarding quality assurance, lead to poor quality but this phenomenon is not linked to organic agriculture in particular (Tamm 2001). Within the 5th EU-framework project “Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate“(QLRT-2002-02245; “Organic HACCP”), a systematic analysis was carried out among selected certified organic food production chains, e.g. milk but also wheat bread. The aim was to investigate current procedures of production management and quality assurance related to the examined chains. For the quality and safety criteria “microbial toxins” (there were six more) the information was analysed to identify Critical Control Points (CCPs) and to suggest ways how the control of quality and safety can be further improved. CCPs were defined as the steps in supply chains where the qualities of the final product can be controlled most efficiently

Critical control points along the organic food supply chain

Within the framework of “Organic HACCP” a systematic analysis was carried out among selected certified organic food production chains (wheat bread, cabbage, tomatoes, apples, wine, eggs, milk) to investigate current procedures of production management and quality assurance related to the chains. Relevant critical control points (CCPs) were accordingly assessed for the single management steps of production, wholesale, processing, transport and retail. Therefore, a questionnaire was set up by experts knowledgeable in the areas of seven quality and safety criteria such as microbial toxins and abiotic contaminants, nutrient content and food additives, pathogens, freshness and taste, natural plant toxicants, fraud, social and ethical aspects. Questions were formulated with regard to the areas of consumer concerns. A database was established to carry out the analysis of collected data representing several regions typical for the selected commodity and to overview the management steps and their critical control points. The database contains information on i) the background of the CCPs, ii) the quantitative risk related to other chains in the analysis or, if relevant, compared with data from other studies, iii) how and why the step is controlled in the chain or suggestions of means for improved control and, iv) discussions in relation to the differences between the chains. Possibilities which may alleviate the problem at a later stage, if relevant, are also included. The lecture will highlight examples of critical control points along organic food chains

Assessment of current procedures for animal food production chains and critical control points regarding their safety and quality: preliminary results from the Organic HACCP-project

Within the 5th EU-framework project “Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate“(QLRT-2002-02245; “Organic HACCP”), a systematic analysis was carried out among selected certified organic food production chains, such as eggs and milk but also wheat bread,cabbage, tomatoes, apples and wine, to investigate current procedures of production management and quality assurance. For each of seven quality and safety criteria, such as microbial toxins and abiotic contaminants, potential pathogens, natural plant toxicants, freshness and taste, nutrient content and food additives, fraud as well as social and ethical aspects the information was analysed to identify Critical Control Points (CCPs) and to suggest ways how the control of quality and safety can be further improved. CCPs were defined as the steps in supply chains where the qualities of the final product can be controlled most efficiently. The project had the following overall objectives: i) to provide an overview of consumer concerns in terms of organic food in different European regions, and a conceptual framework for setting future research in perspective; ii) to establish a database of existing procedures and relevant control points for selected organic food production chains, prepared for extension with additional commodity groups and updated procedures; iii) to provide systematic analyses of each selected commodity chain using procedures developed for Hazard Analysis by Critical Control Points (HACCP), for each of seven aspects of safety and/or quality; and iv) to produce and disseminate information material with recommendations for improvements of procedures and control, to the stakeholders involved, and to define the most important research needs on subjects where current knowledge does not yield a sufficiently firm basis for practical recommendations, and disseminate this information to researchers and research policy makers. The new aspect within the Organic HACCP project was thus to improve how consumer concerns are addressed, through the use of the CCP concept for a wide range of criteria, not only safety

Grape production and Wine Processing. Control of Quality and Safety in Organic Production Chains

This leaflet provides a practical overview for producers and others involved in grape production and wine processing, of what can be done at these steps to improve the quality and safety of organically produced wine, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers

Wie kann es zu PH3-Rückständen in Biogetreide kommen?

In der Innerschweiz wurden in biologischem Brotgetreide und Reis Rückstände von Phosphorwasserstoff gefunden. Dieses Mittel zur Begasung von Lagerschädlingen darf nach Richtlinien des Schweizer Bioorganisation BioSuisse (Knospe-Richtlinien) nur in leeren Silos und Anlagen, nicht aber direkt am Produkt angewendet werden. Ein gemeinsames Forschungsprojekt der betroffenen Biobranche, welches durch das FiBL koordiniert wird, geht der Frage nach, wie die Rückstände entstehen konnten

Nachhaltig gegen Schädlinge in Lagerung und Verarbeitung

Vorbeugen, laufend überwachen, bekämpfen nur im Notfall und dabei Rückstände von Schädlingsbekämpfungsmitteln auf Knospe-Produkten (BIO SUISSE) unbedingt vermeiden. Die neue Weisung «Schädlingskontrolle in Lagerung und Verarbeitung» setzt auf vorbeugende Massnahmen und regelmässige Kontrolle der Produktionsräume und -anlagen (Prävention und Monitoring). Längerfristig soll der Schädlingsbefall in der Lagerung oder Verarbeitung möglichst verhindert und damit der Einsatz von Schädlingsbekämpfungsmitteln für lokale Schlupfwinkelbehandlungen, Vernebelungen und Begasungen reduziert werden

Pestizid-Altlasten: Gemeinsam für die Glaubwürdigkeit

Landwirtschaftliche Böden können Rückstände von Organochlorpestiziden (OCP) enthalten, welche bis vor 30 Jahren in der konventionellen Landwirtschaft zugelassen waren. Wie das bekannte DDT gehört Dieldrin zu diesen OCPs. Der insektizide Wirkstoff Dieldrin ist im Boden sehr schlecht abbaubar. Das Mittel wurde bis zu Beginn der 70er-Jahre breit im Acker-, Obst-, Wein- und Gartenbau gegen viele Schädlinge eingesetzt. Dann verlor es seine Zulassung. Leider sind auch in heute biologisch bewirtschafteten Parzellen solche Verbindungen vorhanden. Insbesondere Kürbisgewächse sind in der Lage, OCPs aufzunehmen

Verunreinigungen von biologisch erzeugten Nahrungsmitteln mit chemisch-synthetischen Pestiziden: Fallstudie Biowein

Bioprodukte können nur so rein sein wie die Umwelt, in der sie produziert werden. Dies gilt auch für die Bioweine. Den Biowinzern gelingt es trotz schwierigem Umfeld, qualitativ hochstehende, rückstandsarme Weine zu produzieren. Erste Voraussetzung, damit diese Höchstleistung erbracht werden kann, ist dass die nicht-biologisch wirtschaftenden Winzer die vom Gesetzgeber vorgeschriebene gute landwirtschaftliche Praxis einhalten (Problem Abdrift als Folge von unsorgfältigem Umgang mit Pestiziden). Die Untersuchung zeigte, dass viele nicht-biologisch bewirtschaftende Produzenten sich professionell und fair verhalten. Die Praxis zeigte aber auch, dass sich einzelne Produzenten nicht an die Regeln des gutnachbarlichen und respektvollen Umgangs halten. Hier sind konsequente Massnahmen von Branchenorganisationen und Vollzug gefordert. Zudem zeigten unsere Resultate, dass trotz der eingeführten Massnahmen mit einer allgemeinen Hintergrundbelastung im Spurenbereich gerechnet werden muss. Hintergrundkontaminationen sind eine Tatsache und können nur durch ein Verbot von chemisch-synthetischen Fungiziden reduziert werden. Biologische Weine werden auch in Zukunft Spuren von Fungiziden aufweisen. Ohne sorgfältigen Umgang mit dem Biotraubengut und ohne konsequente Reinhaltung von Gerätschaften nützt die beste Arbeit im Wingert nichts. Das ist keine leichte Aufgabe, denn der Teufel steckt oft im Detail. Probleme ergaben sich häufig dort, wo Risikofaktoren kumuliert wurden. Mit konsequenter Einhaltung der beschriebenen Massnahmen sollten überhöhte Werte vermieden werden können. Die gewonnenen Erkenntnisse sind in der Praxis umgesetzt worden, fliessen in die Qualitätssicherung der Bioweine ein und werden bei der Kontrolle auch berücksichtigt. Die Bioweinbaubranche und der Vollzug haben in einer exemplarischen Zusammenarbeit vorhandene Schwachstellen identifizieren können und entsprechende Massnahmen entwickelt