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Dioxins and PCB in Food

In connection with the determination of dioxins in some of the Belgian foodstuffs, CAFIA, on the first place, performed analyses for the contents of dioxins in some imported products that might had been potentially contaminated with dioxins.

Inspectors took 10 samples (pâté and other products). Analyses for the contents of dioxins were performed in an accredited laboratory at the district hygienic station in Frýdek Místek. Before obtaining the results, CAFIA recommended to hold back the selling of Belgian products in the entire retail chain. The results obtained were without delay submitted to the Chief Hygienist of the CR in order to provide risk assessment and they were also presented in the CAFIA web sites.

In connection with the analyses of dioxin contents in food CAFIA also carried out determinations of PCB values. This was a result of source information that food of Belgian origin was contaminated with PCB too. It was found out that through the determination of some PCB congeners, dioxin contamination could be confirmed or eliminated in all likelihood. The effect is mainly in the fact that PCB determination is incomparably more available than the determination of dioxins.

The CAFIA inspectors took 40 samples of foodstuffs of animal origin coming from Belgium, France, the Netherlands and Germany that were potentially contaminated with dioxins (salami, cheeses, pâtés, etc.). Analyses proved that the PCB contents did not reach the valid hygienic limit; only in 1 sample PCB concentration was higher than the mean value usually detected in the CR (but the hygienic limit was not exceeded). Higher concentration of dioxins was also detected in this sample.

The results of determination of the contents of dioxins and PCB in food of Belgian origin showed that the contamination detected did not represent any risk for the consumers.

Planned inspections of microbiologic requirements

In addition to daily controls of microbiologic requirements carried out at the regional inspectorates, a planned inspection focusing on the microbiologic requirements was organised. Its task was to monitor occurrence of microorganisms in some groups of food selected in advance.

In samples of the analysed commodities, apart from the tolerated values of microorganisms set in the appropriate paragraphs of Section 2 of Annex to the Decree No. 294/1997 Coll., issued by the Ministry of Health, were also monitored selected bacterial causative agents of food diseases were detected, such as Salmonella, Clostridium perfringens, Listeria monocytogenes, Yersinia enterocolitica and Shigella.

Within the framework of planned microbiologic inspections 305 samples of food products were taken in 1999, which were used in 5,345 analyses.

Survey of results of the planned inspection of microbiologic requirements is presented in the table.

The non-complying samples did not meet microbiologic requirements especially for characteristics of coliform bacteria and Escherichia coli, followed by characteristics of Staphylococcus aureus, or for the total number of microorganisms and sporadically for characteristics of Listeria monocytogenes and Clostridium perfringens.

Survey of results of the planned inspection of microbiologic requirements

Microbiologic requirements in delicatessen salads

Delicatessen salads containing mayonnaise, eggs, meat products and other perishable foodstuffs can go bad especially in summer due to microbiologic rottenness. The task of such inspection (it took place in August 1999) was to control observance of microbiologic requirements for delicatessen salads in the production premises and in retail chain at different times during a day.

In the course of this inspection analyses of 45 samples of salads were carried out. Of which 26 samples (this represents 57.8 %) were determined as non-complying; the maximum limit values were exceeded in 3 cases, in the other cases the tolerated limits for microorganisms were exceeded.

It was most often in the case of coliform bacteria, fungi, and the total number of microorganisms and Escherichia. coli.

The non-complying samples were detected both in the production premises and retail chain. It was though proved that the food was initially contaminated already in the production.

Inspections repeated in the weeks to come.

Skim cream

An inspection of skim cream with cocoa flavouring took place on the basis of several complaints claiming that the mentioned product is sold with mould on the surface. In accordance with valid rules, foodstuffs in which the growth of moulds is visible with the naked eye (if they are not part of microflora culture) are assessed as other but safe.

As part of the inspection, 104 samples of skim cream were taken in retail chain, while Geotrichum candidum mould, which occurs in milk premises, could be seen in 56 samples with the naked eye. Its excessive multiplication is a sign of bad hygiene and sanitation of production premises and can lead to contamination of products.

Based on the results of inspection, occurrence of the mould was reported to veterinary authorities providing surveillance over the production of food of animal origin.

Inspection of flour focusing on mycotoxins

The task of inspection focusing on mycotoxins, deoxinivalenol and sterigmatocystin, was to find out initial data on a potential occurrence of such substances in wheat coarse flour. Sampling took place in dispatch stores of the production plants in May 24 - 25, 1999, in one case it was a wholesale warehouse of a supermarket.

Altogether 14 batches were inspected (each lot contained both the mentioned mycotoxins), which represented a total of 67,480 KG of wheat coarse flour. Analyses were carried out in laboratories of the National Health Institute, Food Chain Hygiene Centre in Brno. Both mycotoxins were detected through highly efficient chromatography on a thin layer using the CAMAG device.

Determinations of the contents of both the above-mentioned mycotoxins in all samples complied with the limits. Thus, the task of inspection to obtain initial data on the above mycotoxins was met.

Determination of N-nistrosamines in meat products and beverages

Inspection for the contents of N-nitrosamines in meat products took place in October 1999. Samples were taken in the retail chain. Analyses were performed in altogether 28 samples of meat products (14 of domestic and 14 of imported products). Of which the values detected of contents of N-nitrosodimethylamine and sum of N-nitrosamines did not comply only in 1 imported product (they slightly exceeded the limit).

Inspection for the contents of N-nitrosamines in beverages took place in November and December 1999. The inspection focused on beer, grape wine and wine drinks (domestic as well as imported). Both producers and importers were inspected.

Altogether 21 samples of beer, 12 samples of grape wine and 2 samples of wine drinks were analysed. As to the contents N-nitrosamines, all samples met the hygienic limit.