Quality analysis of critical control points within the whole food chain  and their impact on food quality, safety and health

Kahl, J.

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Organic Eprints

PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture  Quality analysis of critical control points within the whole food chain  and their impact on food quality, safety and health (QACCP) PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture Production  Processing  Trade  Storage, Transport  Consum Quality analysis of critical control points within the whole food chain PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture Project Coordination WP 1  User‘s Board Quality definition WP 8 QACCP  WP 3 Implementation  in QM  WP 9 Sample  organisation WP 4 Impact on  Health WP 7 Product safety WP 5 Steering Com- mitee   Consumer and  Processors WP 2  Product quality  WP 6 PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture University of Aarhus LBI University of Helsinki Elm Farm Bioforsk University Lasalle-Beauvais FiBL/CH University of Ancona INRAN University of Kassel FiBL/A IFOAM PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture Consumer Ancona/I FiBL/CH Kassel/D SME Hochdorf/CH Sunval/D Riviere/F Farming Aarhus/DK AIAB/I Elm Farm/GB Health Aarhus/DK INRAN/I FiBL/A BFEL/D Kassel/D INRAN/I Quality&Safety IPLB/F JRC-Geel/EU Quality Bioforsk/N Kassel/D Processing Helsinki/FIN FiBL/CH FiBL/D PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture Patterns Nutrients Sensory attributes Food as the fundamental unit PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture 5.0 2.5 0.0 -2.5 -5.0 -7.55.02.50.0-2.5-5.0-7.5First ComponentSecond ComponentFreshFrozenRefrigerated storageRaw material221122112211PCA - Score Plot (correlation matrix; 35 sensory variables)7.5 5.0 2.5 0.0 -2.5 -5.07.55.02.50.0-2.5-5.0First ComponentSecond ComponentFreshFrozenRefrigerated storageRaw material2211 221122 11PCA - Score Plot (correlation matrix; 38 terpener, aroma components)PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture QACCP identified raw material treatment as critical factor  Freezing the raw material decreases the quality of the final product (carrot baby food)  Using fresh material meets consumers + processors expectations           more natural,           more low-input,           higher quality  Consumers are willing to pay more for the fresh   PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture Take home messages  1. Food authentication: from single compound to patterns (from profiles, fingerprints, spectra, pictures)  2. QACCP is essential to identify key factors for quality improvement and to sustain the market growth  3. Quality evaluation needs a multi-criteria approach (e.g. sensory, nutrition, safety etc.)  PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture End users and countries  Organic processors, retailers, label organizations  Reached by      31 publications     Biofach workshop     Direct communication  In all participating countries (10 by translations into the different languages) PD Dr. Johannes Kahl Department of Organic Food Quality and Food Culture New research question  80% of the food is processed!  EU-Reg. 834/2007: Careful processing methods should be applied  But there is no definition nor detailled regulation in order to select technologies  Careful processing: Code of Practice Evaluation of technologies regarding careful processing  

QACCP

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