The Republic of Macedonia has 662,000 ha of cultivated land with well-organised agricultural production. It is a well known producer of agricultural products. From 1991 to 1999, authorised laboratories conducted systematic control of about 6,500 food samples in 1991 to 36,000 by 1999 which included a whole range of hygienic quality parameters including microbiological and chemical. Microbiological contamination of food was reported to have caused disease outbreaks in 1,578 people in 1995, which dropped to 126 people in 1999. The decreasing trend of samples unfit for human consumption was observed for all food groups. As for the chemical parameters, an increasing trend of contaminated samples was noted only for additives, with peaks reaching 6.9% in 1998 and 4.9% in 1999 of the total number of analysed samples.Republika Makedonija ima 662.000 ha kultiviranih poljoprivrednih površina s dobro organiziranom poljoprivrednom proizvodnjom. Pored brojnog deficitarnog industrijskog izvoza, Makedonija je dobro poznati proizvođač ponajprije poljoprivrednih proizvoda. Tijekom proteklog 10 godišnjeg razdoblja (1991-1999) prehrambeni su proizvodi uključeni u sistematsku kontrolu u autoriziranim laboratorijima te je tako od 6500 proizvoda 1991. godine do 36000 uzoraka analizirano na zdravstvenu ispravnost, mikrobiološke i kemijske parametre. Mikrobiološka kontaminacija hrane uzrokovala je nekoliko akcidenata a objavljeni broj žrtava kretao se od 1578 u 1995. god. do 126 osoba u 1995. god. Uočljiv je trend smanjenja uzoraka hrane koji nisu za ljudsku prehranu u svim vrstama hrane. Od kemijskih parametara jedino je za aditive uočen trend porasta broja uzoraka koji ne zadovoljavaju kriterije za ljudsku prehranu. Najveći broj uzoraka koji nisu bili prihvatljivi, u odnosu na sve analizirane uzorke, zabilježen je 1998. god. (6,9%) i 1999. god. (4,9%)

Elisaveta Stikova

Lence Kolevska

Vladimir Kendrovski

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69Arh Hig Rada Toksikol 2001;52:69-73CONTAMINATION OFFOOD AND AGROPRODUCTS IN THEREPUBLIC OFMACEDONIA Vladimir KENDROVSKI, ElisavetaSTIKOVA, and Lence KOLEVSKARepublic Institute for HealthProtection, Skopje, Republic ofMacedoniaReceived October 2000COUNTRY REPORTThe Republic of Macedonia has 662,000 ha ofcultivated land with well-organised agriculturalproduction. It is a well known producer ofagricultural products. From 1991 to 1999,authorised laboratories conducted systematiccontrol of about 6,500 food samples in 1991 to36,000 by 1999 which included a whole range ofhygienic quality parameters including microbiolog-ical and chemical. Microbiological contaminationof food was reported to have caused diseaseoutbreaks in 1,578 people in 1995, whichdropped to 126 people in 1999. The decreasingtrend of samples unfit for human consumptionwas observed for all food groups. As for thechemical parameters, an increasing trend ofcontaminated samples was noted only foradditives, with peaks reaching 6.9% in 1998 and4.9% in 1999 of the total number of analysedsamples.Key words:chemical parameters, food contamination,microbiological parametersIt is estimated that every year around 130 million Europeans are affected by food-borne diseases (1). Diarrhoea – the major cause of death and retarded growth ininfants – is the most common symptom of food-borne illnesses (2). While biologicalhazards are of great concern because contaminated foods can cause widespreadoutbreaks of diseases, chemical hazards may also cause food-borne illnesses, al-though generally affecting fewer people. Chemical hazards can originate from manysources such as agricultural chemicals (pesticides, fertilizers, and animal drugs), nat-ural toxicants (plant, animal, or microbial products), preservatives, food additives,sulfating agents, environmental contaminants (lead, cadmium, mercury, arsenic, poly-chlorinated biphenyls (PCBs), and so on (3).Sources of contamination of food, both chemical (pesticides, heavy metals, andother contaminants) and biological, can be found at any stage of the food chain.Presented at the ICS-UNIDO-Workshop on Contamination of Food and Agroproducts, 28 September – 1 October 2000, Vara`din, Croatia70 Kendrovski V, Stikova E, Kolevska L. CONTAMINATION OF FOOD IN MACEDONIAArh Hig Rada Toksikol 2001:52:69–73Food can be contaminated during at various stages of agricultural production, stor-age, transport, processing, packaging, and final preparation (4).The Republic of Macedonia has 662,000 ha of cultivated agricultural land and awell-organised agricultural production. Beside intense, yet deficit-producing industrialexport, Macedonia is a well known producer of agricultural products (5).The existing food legislation in the Republic of Macedonia is not updated andproperly coordinated, that is, the food control system is based on the common ap-proach, generally involving inspection and control of final products, after which followsthe sanctioning of detected nonconformities (reactive as opposed to proactive approach).MATERIALS AND METHODSFood samples taken between 1991 and 1999 included domestic and imported prod-ucts and were analysed according to parameters described in Act on Food and Ob-jects of Common Use (published in the Official Journal of the Republic of Mace-donia 51/84) and a number of bylaws. Authorised laboratories in the Republic ofMacedonia used standard methods such as flame atomic absorption spectrometry forheavy metals and gas chromatography for pesticides to examine the hygienic andsanitary quality of food samples and check microbiological and chemical parameters.The analysed data have been and published in the Yearbooks of the Republic Institutefor Health Protection in Skopje, Macedonia (6)RESULTS AND DISCUSSIONMicrobiological contamination of food has been recognised as a health hazard all overthe world, including Macedonia. It can be of plant or animal origin and can occur inprimary production (ill or infected animals, contaminated plant products consumedfresh), processing, storage, or distribution. Biological contamination, which is mainlybacterial, can cause food-borne infections or intoxications. (7) The Republic Institutefor Health Protection maintains the national surveillance system for monitoring inci-dents of food poisoning with enteric pathogens. A food-borne intoxication is causedby ingestion of already formed toxins such as staphylococcal enterotoxin produced bysome bacteria which multiply in food (2). Table 1 shows the annual distribution ofTable 1 Annual distribution of microbiological food-borne poisoning incidents and epidemicoutbreaks reported for the period 1991–1999 in the Republic of MacedoniaMicrobiological food-borne diseases 1991 1992 1993 1994 1995 1996 1997 1998 1999Total number of victims 1574 1319 1253 1365 1578 1456 237 305 126Total number of outbreaks 4 3 3 8 4 4 9 7 571Kendrovski V, Stikova E, Kolevska L. CONTAMINATION OF FOOD IN MACEDONIAArh Hig Rada Toksikol 2001:52:69–73Chemical analysis for contaminants mainly concerned the imported products. Table3 shows the distribution of samples by contaminants for the period 1991–1999 and thepercentage of improper samples in the total number of the examined samples.incidents of food-borne microbiological poisoning and registered outbreaks in theRepublic of Macedonia. The Table 2 shows the annual distribution percentage ofsamples found unsuitable for human consumption by food groups for the period1991–1999. In that 10-year period, the number of food samples included in system-atic control grew from about 6,500 samples in 1991 to about 36,000 in 1999.Table 3Contaminants 1991 1992 1993 1994 1995 1996 1997 1998 1999Pesticides-TN 1946 2990 4650 12334 10402 9871 10199 9218 9329% of IS 0.51 0.2 0.84 0 0.02 0.01 0 0.01 0.05Heavy metals-TN 2958 379 5484 12882 13713 14544 14503 13756 13499% of IS 0.067 1.1 0.51 0.04 0.36 0.15 0.07 0 0.08Additives-TN 575 1363 3145 3119 3594 7537 8507 2655 3944% of IS 0 0.51 5.56 0.25 3.3 1.8 2.3 6.9 4.3Mycotoxins-TN 344 1084 2084 1434 1823 1669 2245 1733 1477% of IS 0 0 0 1.28 0.77 0 0 0.01 0Antibiotics-TN 827 1241 1505 3955 4880 6923 4109 3065 597% of IS 0.96 0.08 0.13 0.07 0 0 0 0 2.6Hormones-TN 350 534 777 718 578 113 577 686 678% of IS 0 0 0 0 0 0 0 0 0Table 2 Microbiological distribution of improper samples by food groups expressed in percentagesFood groups 1991 1992 1993 1994 1995 1996 1997 1998 1999Milk 38.58 10.5 4.5 6. 5.7 6.2 7.8 9.05 4.17Milk products 33.38 4.8 4.3 16.4 2.4 6.6 18.5 8.5 9.9Meat 31.88 23.9 9.1 9.8 8.8 6.2 7.8 13.7 3.75Meat products 38.25 5.6 6.3 13. 2.4 3.5 7.6 5.98 3.01Fruit products 3.3 2.5 2.9 1.4 4.8 5.6 2.3 1.6 0.Vegetable products 1.7 4. 8.1 2.1 8.6 2.5 7.8 0.2 2.5Nonalcoholic beverages 1.1 2.5 2.3 16.5 2.4 1.1 2.3 1.54 2.7Of pesticides, only organochlorine and organophosphoric insecticides are mon-itored in food. Carbamate insecticides and herbicides have been tested in a limitednumber of rice samples taken in the area of Koèani. Of 10,000 samples tested for thepresence of insecticides a year, 0,01% were above the maximum permitted concen-72 Kendrovski V, Stikova E, Kolevska L. CONTAMINATION OF FOOD IN MACEDONIAArh Hig Rada Toksikol 2001:52:69–73tration (MPC). Of organochlorine insecticides, the presence of lindane and hexachlo-rocyclohexanes isomers (HCH) were detected. The tested rice samples from the areaof Koèani showed concentrations 10–100 times and 2–20 times below the MPC forlindane and HCH, respectively. The organic chemical plant OHIS Skopje located nearthe village of Lisice poses a particular threat of food contamination. Namely, 10% ofsamples from that area showed HCH concentrations twice as high as the MPC. Or-ganophosphoric pesticides were detected in none of 10–12,000 samples tested eachyear. Of herbicides, propanil was found in an average concentration of 0.01 mg/kgand molinate in concentrations of 0.1 mg/kg, which is significantly below the MPC,whereas carbaril was not detected at all.Detected concentrations of lindane in plant products were very low, ranging between0.2 and 2.6% of MPC. In milk, those concentrations were 17%, in milk products 24%,in meat 7% and meat products 4.8% of the MPC. Compared to the WHO-FAO results,our findings keep within the average ranges for individual products in Europe. Con-tamination of milk with HCH is 5 times lower than MPC, of milk products 6 times, ofmeat and meat products 20 times, of fruit 10 times, and of vegetables 3 times (5).Annually, 4,000 samples of additives undergo testing, of which only 1,530 areadded to domestic products. Two percent of imported products were prohibited forsale, as they contained prohibited additives or excessive quantities of additives. Indomestic production, additive-related problems usually occur with small enterpriseswhich lack professional approach to food processing. The most frequent violationsconcern excessive quantities of additives in refreshing beverages, meat products, andartificial sweeteners in confectionery products and ice creams in particular.CONCLUSIONThe large number of private farmers and small food processing enterprises and aneven larger number of small trade and catering firms in the Republic of Macedoniamake the legal control very difficult. Given the general, imprecise nature of legalstipulations, many of those entities work on improper premises, with inadequate equipment,or with unskilled staff, failing thus to secure standard hygienic conditions. Food isoften sold on traditional marketplaces with poor hygienic conditions. The so calledfast food restaurants seem to pose the greatest risk, and the most frequently reportedviolations by shops and catering services are associated with the use of groceries ofunknown origin, inadequate thermal treatment, failure to observe prescribed storingtemperatures, and low level of staff training.However, when it comes to microbiological parameters, this trend has been decreasingtrend in all food groups. As for the chemical parameters, an increase has been notedonly for additives.The Republic of Macedonia should establish a modern system of food control byadopting laws and other legal acts conforming with international recommendations,regulations, and standards. The national Food Agency established in 1999 and actingwithin the Ministry of Health should clearly define the responsibilities of relevant min-istries and establish a common administration service for fast and effective control73Kendrovski V, Stikova E, Kolevska L. CONTAMINATION OF FOOD IN MACEDONIAArh Hig Rada Toksikol 2001:52:69–73over health safety and inspection of food with full interdisciplinary staffing, purchaseof missing equipment for diagnostic laboratories, and additional training of the exist-ing and employment of new staff on the basis of sectional competencies defined bythe Priorities and Action Plan.REFERENCES1. The impact of food and nutrition on public health. Minutes of the Regional Committee forEurope, Fiftieth session; 11–14 September 2000; Copenhagen, Denmark: WHO; 2000.2. Baird-Parker A. Food–borne illness: food-borne salmonellosis. Lancet 1990;336:1231–5.3. European Environment Agency (EEA). Environment in the European Union at the turn of thecentury. Environmental assessment report 1999; 2:111-1314. Conacher H, Mes J. Assessment of human exposure to chemical contaminants in food. FoodAddit Contam 1993;10:5–15.5. Ministry of Health (Republic of Macedonia). National health environment action plan. Skopje:Ministry of Health; 1999.6. Republic Institute for Health Protection (Republic of Macedonia). Program for preventive healthprotection. 1993-2000 yearbook. Skopje.7. Farber J, Hughes A. General guidelines for the safe handling of foods. Diary Food EnvironSanitation 1995;15:70–8.Sa`etakKONTAMINACIJA HRANE I AGROPROIZVODA U REPUBLICI MAKEDONIJIRepublika Makedonija ima 662.000 ha kultiviranih poljoprivrednih povr{ina s dobro organiziranom poljoprivrednomproizvodnjom. Pored brojnog deficitarnog industrijskog izvoza, Makedonija je dobro poznati proizvo|a~ ponajprijepoljoprivrednih proizvoda. Tijekom proteklog 10 godi{njeg razdoblja (1991-1999) prehrambeni su proizvodi uklju~eniu sistematsku kontrolu u autoriziranim laboratorijima te je tako od 6500 proizvoda 1991. godine do 36000 uzorakaanalizirano na zdravstvenu ispravnost, mikrobiolo{ke i kemijske parametre.Mikrobiolo{ka kontaminacija hrane uzrokovala je nekoliko akcidenata a objavljeni broj `rtava kretao se od 1578 u1995. god. do 126 osoba u 1995. god. Uo~ljiv je trend smanjenja uzoraka hrane koji nisu za ljudsku prehranu u svimvrstama hrane.Od kemijskih parametara jedino je za aditive uo~en trend porasta broja uzoraka koji ne zadovoljavaju kriterije zaljudsku prehranu. Najve}i broj uzoraka koji nisu bili prihvatljivi, u odnosu na sve analizirane uzorke, zabilje`en je1998. god. (6,9%) i 1999. god. (4,9%).Klju~ne rije~i:kemijski parametri, kontaminacija hrane, mikrobiolo{ki parametri

Kontaminacija hrane i agroproizvoda u Republici Makedoniji

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