REHIS Food Update Day 2017

Douglas Scott addressed the REHIS Food Safety Officers update in Edinburgh on the work of the Scottish Federation. He stressed that we see EHOs as very much partners in satisfying consumers demands for quality meat and meat products in a food safe manner.

He explained the structure of the Federation, the work of Scottish Meat Training and the support given to our members. That included explaining assistance on HACCP, Beef Labelling, Allergens, Carry over Vac Packing guidance and QUID. The aim of the address was to emphasise the benefit of membership to butchers in a Scotland.

Another speaker was Derek Oliver, EHO East Lothian Council.
He went through the profile of Environmental Health Officers and questioned the extent of their role. He felt that there was a role in helping the local economy. He majored on the impact on Scotland plc.

The Food and Drink exports from Scotland were worth £5.5bn. 41% went to the EU. If no freedom of movement post Brexit, then official controls would have to be redrawn. Scotland accounts for 94% of the EUs salmon production. He questioned whether salmon processors should be charged in the same way as meat processors.

There is a strong public health thread but there is a wider role from an EHO. 53% of food businesses view the increased focus on provenance as an opportunity. He noted that food fraud would need to be monitored in light of this.

Diet and health will become an increasing role of EHOs because of the developing needs of the nation. He told his audience about the National Food Crime Advisory body. To deter, detect serious organised crime. In Scotland operated through Food Standards Scotland, the Memex system enables collation and analysis of intelligence on food fraud.

Jane White, Public Analyst Glasgow Scientific Services gave a presentation that included a look at allergens. She highlighted issues with peas, kiwi fruit and even alcohol.

She discussed the adulteration of cumin. Tolerances included percentage of inspects! Adulterants possible included addition of caraway seed, sand. Testing suggested presence of almond or apricot kernel. It transpired that a spice called Mahaleb was in the cumin. This contained the same kind of proteins as the almonds and apricot kernels. This spice is permitted but still causes an allergic reaction.

Jane highlighted the lack of guidance for allergen content. Not all allergen have recommended limits. Guidance would need to determine the concentrate of allergen, e.g. peanut 0.2mg of protein. Australian standards are being followed through the Vital Scientific Expert Panel recommendations.

She talked about shellfish toxins and the lack of standards to test against. Until an outbreak happens the toxin tolerances cannot be set.

DNA testing for meat species can be expensive because the test has to matched against lots of species. Uncertainty of quantification is high.