Food Safety Africa Issue 7 Oct-Dec 2023 by FW Africa

Food Safety Africa

PCPB

PEST CONTROL PRODUCTS BOARD ON BATTLING BUGS, ENSURING BITES IN KENYA

EXECUTIVE INTERVIEW

MANASSES NJUGUNA QUALITY ASSURANCE LEAD, WEDGEHUT FOODS LTD

TOPICAL FOCUS: ANTIMICROBIAL RESISTANCE

SECTOR FOCUS: FRUITS & VEGETABLES

PREREQUISITE PROGRAMS

CLEANING & SANITATION

OPINION

LABORATORY OF THE FUTURE

WWW.FOODSAFETYAFRICA.NET

YEAR 2 | ISSUE NO. 7 | OCTOBER - DECEMBER 2023

Afmass TANZANIA FOOD EXPO www.afmass.com/tz

CO-LOCATED WITH

Dairy

MANUFACTURING AFRICA EXPO

www.dairybevafrica.com

NOVEMBER 23-24, 2023 | Dar es Salaam, Tanzania

TANZANIA’S MOST INFLUENTIAL FOOD, BEVERAGE & MILLING INDUSTRY CONFERENCE & EXPO FIVE PAVILLIONS THAT COVER THE FOOD INDUSTRY FROM A-Z

EDITORIAL

The Rat That Simply Won't Go Away

Year 2 | Issue No. 7 | Oct-Dec 2023 FOUNDER & PUBLISHER Francis Juma SENIOR EDITOR Paul Ongeto EDITOR Catherine Odhiambo ASSOCIATE EDITORS Wangari Kamau | Mary Shirah BUSINESS DEVELOPMENT DIRECTOR Virginia Nyoro BUSINESS DEVELOPMENT ASSOCIATE Hellen Mucheru HEAD OF DESIGN Clare Ngode VIDEO & DESIGN ASSISTANT Newton Lemein ACCOUNTS Jonah Sambai

PUBLISHED BY: FW Africa P.O. Box 1874-00621, Nairobi Kenya Tel: +254 20 8155022, +254725 343932

Email: info@fwafrica.net Company Website: www.fwafrica.net

OUR PUBLICATIONS

Food Safety Africa is published 4 times a year by FW Africa. Reproduction of the whole or any part of the contents without written permission from the editor is prohibited. All information is published in good faith. While care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of any action taken on the basis of information published.

magine walking into a food processing factory and the first thing you see is a rat scurrying across the production floor before vanishing into a small crevice in the wall to your right. Apart from being startled by this unexpected encounter with the tiny rodent, how you perceive the facility’s hygiene moving forward will be influenced by the rat lurking in the crevice. Everything else might meet or even exceed food safety requirements, but it will be difficult for you to move on from the rat incident. As an auditor, you will be convinced that the factory's safety and hygiene standards are inadequate. As a consumer, the chances of you buying the factory's products will be slim, even if they are sold at discounted prices. In Kenya, the Pest Control Products Board (PCPB) exists to ensure that this possibility is unlikely if food processors use pest control products registered by the Board. "The goal of product registration is not just to control but also to facilitate the availability of quality, effective, and safe pest control products for the Kenyan public," explains Dr. Esther Kimani, PCPB CEO. Pest control products are not just used in food processing factories. They are also widely used on farms to protect produce from the harmful effects of these tiny monsters. Between 20% to 40% of global food production is lost

HealthCare MIDDLE EAST & AFRICA

www.healthcaremea.com

FOODSAFETYAFRICA.NET

Paul Ongeto, Senior Editor FW Africa

MILLING

Food Business Africa www.foodbusinessafrica.com

annually due to pests, according to the USDA National Institute of Food and Agriculture. PCPB tries to keep this in check by ensuring that even the pesticides used on the farm are effective in managing the pest problem. Despite their role in food security, the question most people ask is whether pest control products impact food safety. That is the same question we posed to Dr. Kimani. In our special feature, Dr. Kimani discusses the strategies they are putting in place to ensure that pest control products are not only effective but also safe for use in food production environments. Elsewhere in the magazine, Panoth Abhirami and N Venkatachalapathy from the Department of Food Engineering of the National Institute for Food Technology Entrepreneurship and Management- Thanjavur Tamil Nadu, India explore the basics of cleaning and sanitation to help you ensure there are no rats in your facility the next time visitors come knocking. Enough of the rat business, the 7th issue of Food Safety Africa Magazine is comprised of much more including articles exploring the recent trends in the food safety landscape in the continent and across the globe, so we hope that you enjoy your read.

MIDDLE EAST & AFRICA

www.foodsafetyafrica.net

www.millingmea.com

www.dairybusinessafrica.com

www.africaceovoices.com

www.freshproducemea.com

SUSTAINABLE

Packag ng AFRICA

www.sustainablepackagingafrica.com

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

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In this issue 1 4 6

Editorial Events Calendar News Updates: • • • • • • • •

ON THE COVER Dr. Esther Kimani, Former CEO, Pest Control Products Board (PCPB)

18 Appointments Update 60 Supplier News & Innovations: • • • • •

Artificial sweetener aspartame linked to cognitive deficits in new study Kenyan farmers wrestle with toxic pesticides, posing risk to consumers, environment South African scientists issue Listeria warning as beef sector contamination raises concerns FSSAI introduces regulations to define premium whiskey Kenyan media honored for driving science, agricultural innovations Uganda invests in warehouses in drive to boost grain quality and standards Cassava production in Tanzania to remain afloat following the success of an AI app for early detection of diseases FAO launches U.S$500,000 program to enhance livestock health, food security in Southern Africa

Kemin’s BactoCease revolutionizes hot dog, meat product shelf life Bruker launches MOBILE-IR II for Portable Spectroscopy Syngenta India launches innovative plant protection solutions to combat pests, boost crop yields SGS launches EAC-Ready certification scheme to streamline market entry into East Africa Mettler-Toledo unveils enhanced inspection device management software to streamline food safety compliance

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

FOODSAFETYAFRICA.NET

OCTOBER-DECEMBER 2023 | Year 2 | Issue No. 7

KNOW YOUR REGULATOR: Pest Control Products Board:

Battling Bugs, Ensuring Bites

28 FOOD SAFETY CHAMPIONS: Manasses Njuguna

Quality Assurance lead and Food Safety Implementer at Wedgehut Foods Limited

32 EVENT REVIEW: Africa Food Safety Summit Review 2023 36 TOPICAL FOCUS: Antimicrobial Resistance When Food Safety Meets a Silent Threat

42 SECTOR FOCUS: Fruits & Vegetables

From Orchard to Plate: What it Takes to Bring Safe Fruits and Vegetables to Market

48 BASIC OF FOOD SAFETY & QUALITY: Cleaning & Sanitation

Cleaning and Sanitation in Food Industries: What Every Food Processor Should Know

OPINION: Laboratory of the Future

What would the Laboratory of the Future look like?

FOODSAFETYAFRICA.NET

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

EVENTS CALENDAR

2023

Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge 10 - 12 Oct 2023 Paris, France www.foodchemconference.com/

Maisons-Alfort, France www.conferences.imeko.org/ event/6/

www.longdom.com/food-nutrition

Food Safety Consortium Conference & Expo 16 - 18 Oct 2023 Parsippany-Troy Hills, USA www.foodsafetyconsortium.org/ Food Integrity Global 2023 17-18 Oct 2023 London, UK www.newfood.events/foodintegrity-global-2023/ International Conference on Food Safety and Health 23 - 24 Oct 2023 Dubai, UAE www.clocate.com 6th International Conference on Food and Nutrition 25-26 Oct 2023 Canada, Virtual Conference www.usfn.net/food-nutritionconference/ IMEKOFOODS Conference 25 - 27 Oct 2023

China International Food Safety & Quality Conference 02 - 03 Nov 2023 Beijing, China www.chinafoodsafety.com/ ACAFP Food Safety Conference for Africa 06 - 09 Nov 2023 Accra, Ghana www.acafp.org/ The Proactive Food Safety Conference 09 Nov 2023 Amsterdam, Netherlands www.foodsafetytrendsconference. com/

Canadian Summit on Food Regulation (FSREGVS) 28 - 29 Nov 2023 Mississauga, Canada www.foodsafetycanada.com/ First International Conference on Food Safety in the Mediterranean Region (ICFSMR) 28 - 29 Nov 2023 Bethesda, USA www.fosamed.eu/ Annual India Food Safety Summit & Awards 06 - 08 Dec 2023 New Delhi, India www.thebrainalytics.com

OFPA Annual Fall Food Safety Symposium & Annual General Meeting 16 Nov 2023 Vaughan, Canada www.ofpa.on.ca/events/ Food Nutrition International Conference on Food Technology, Food Science and Food Nutrition 20 - 22 Nov 2023 London, UK

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

FOODSAFETYAFRICA.NET

FW AFRICA UPCOMING EVENTS 2024 HEALTHCARE

FOOD INDUSTRY

Co-located with:

Afmass

AFRICA

HOSPITALS

UGANDA

& WELLNESS

FOOD EXPO

EXPO

March 7-9, 2024

Visa Oshwal Centre, Nairobi, Kenya

www.africahealthexpo.com

www.africahealthexpo.com/care

April 2024 Kampala, Uganda www.afmass.com/ug

FOOD INDUSTRY Co-located with:

Afmass

AFRICA

Food Safety

Dairy

MANUFACTURING

FOOD EXPO

SUMMIT

AFRICA EXPO

Transforming Africa's Food Systems

May 2024

June 12-14, 2024

Mombasa, Kenya

Sarit Expo Centre, Nairobi, Kenya

www.africafoodsafetysummit.com

www.afmass.com

www.dairymanufacturingafrica.com

LEADERSHIP, ENTREPRENEURSHIP & SUSTAINABILITY

AFRICA

BUSINESS

SUMMIT The Africa CEO & Leadership Forum

Co-located with:

JUNE 26-28, 2024

JUNE 26-28, 2024 Mombasa, Kenya

Mombasa, Kenya

www.africasustainability symposium.com

www.theafricabusinesssummit.com

AGRICULTURE AFRICA

Fresh Produce EXPO

August 1-3, 2024

Co-located with:

Visa Oshwal Centre, Nairobi, Kenya www.africafreshproducexpo. com

August 1-3, 2024

AFRICA

Visa Oshwal Centre, Nairobi, Kenya

EXPO

www.africafarmtechexpo. com

FARMTECH

FOOD INDUSTRY

AFRICA FUTURE FOOD SUMMIT

Afmass

NIGERIA

FOOD EXPO

June 10, 2024

November 2024

Nairobi, Kenya

Lagos, Nigeria

www.africafuturefoodsummit.com

www.afmass.com/ng

Co-located with:

Dairy

MANUFACTURING AFRICA EXPO November 2024 Lagos, Nigeria www.dairymanufacturingafrica.com

NEWS UPDATES

Ghana’s cowpea farmers call for swift approval of BT Cowpea variety

NEW TECHNOLOGY

USDA empowers developers to boost food safety awareness with innovative API U.S – The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has unveiled its inaugural Application Programming Interface (API) in a leap towards enhanced food safety and public engagement. This innovative digital gateway offers software developers access to critical data concerning recalls and food safety alerts, fostering a collaborative ecosystem that can amplify the reach of FSIS information beyond traditional channels.

The newly launched API is set to revolutionize the way we access food safety information. By providing software developers with unrestricted access to FSIS recall data, it paves the way for the creation of innovative services and applications that benefit consumers. This means that developers can harness the power of data to craft apps and digital products that are not only user-friendly but also instrumental in promoting food safety awareness.

SCIENCE & RESEARCH

GHANA – Cowpea farmers in Ghana have expressed their readiness to adopt BT Cowpea seed, a genetically modified crop developed by the Council for Scientific and Industrial Research Savanna Agricultural Research Institute (CSIR-SARI). The farmers have appealed to the National Biosafety Authority (NBA) to hasten its regulatory activities to approve the BT Cowpea seed for commercial cultivation in the country. The BT Cowpea was approved last year by the NBA for environmental release. However, it is still awaiting final approval for the seed to be commercially available to farmers for cultivation. CSIR-SARI has been working on the BT Cowpea seed for over 10 years now. Following the approval of its environmental release, ongoing varietal release trials are being conducted in specific areas of the country before its official approval. BT Cowpea seed is a superior variety in that, its adoption will mean a reduction in the rate at which farmers will spray their farms with pesticides from eight times to two times. This method will prevent up to 80% of pest damage on cowpea farms and increase yield by up to 20 times.

Artificial sweetener aspartame linked to cognitive deficits in new study U.S – In a study conducted by the Florida State University (FSU) College of Medicine, concerning revelations have emerged about the potential cognitive effects of the artificial sweetener aspartame. The research, spanning a controlled 16-week exposure study, focused on mice and found spatial learning and memory deficits among the offspring of male mice exposed to low doses of the chemical. These cognitive effects were observed at levels even lower than what the U.S. Food and Drug Administration (FDA) deems safe for human consumption, sparking concerns about the sweetener’s impact on brain function. Aspartame, a widely used artificial sweetener in various diet beverages and low-calorie products, has been a topic of global scrutiny, particularly after the World Health Organization (WHO) declared it a “possible carcinogen” in July 2023. While the FDA and industry groups contested this classification,

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

maintaining the sweetener’s safety, the FSU research adds a new dimension to the debate by highlighting potential cognitive implications. Previous concerns predominantly focused on metabolic and cardiovascular risks, as well as cancer.

FOODSAFETYAFRICA.NET

Sweden takes bold steps to ensure food allergy safety, unveils national strategy

SWEDEN – In a move towards ensuring the safety of its citizens with food allergies, Sweden is charting a path to comprehensive protection with the

proposal of concrete measures and the development of a national strategy. The Swedish Food Agency (Livsmedelsverket) and the Swedish National Board of Health and Welfare (Socialstyrelsen) have unveiled a blueprint to address the pressing issue of food allergies, based on the findings of a recent preliminary study. The study’s findings have laid the groundwork for a multifaceted approach to address food allergy safety in Sweden. A pivotal component of this approach involves the development of a national strategy by Livsmedelsverket and Socialstyrelsen. This strategy not only pinpoints areas

necessitating coordinated efforts but also defines the roles and responsibilities of various authorities, creating a unified and robust framework for tackling food allergies. Additionally, the Swedish Agency for Health Technology Assessment and Assessment of Social Services (SBU) will conduct a comprehensive literature review, offering insights into existing evidence while identifying knowledge gaps in the realm of food allergy healthcare and control. To bolster awareness and expertise, Socialstyrelsen will provide educational resources to the healthcare sector, enhancing professionals’ competence in recognizing and managing allergies.

SCIENCE & RESEARCH

Kenyan farmers wrestle with toxic pesticides, posing risk to consumers, environment KENYA – In a shocking exposé, a report titled “Toxic Business: Highly Hazardous Pesticides in Kenya,” has illumined on the troubling agricultural practices in Kenya. Despite the well-documented dangers posed by Highly Hazardous Pesticides (HHPs) to human health and the environment, Kenyan farmers continue to rely on them extensively, jeopardizing food safety and the nation’s ecological balance. The comprehensive study, conducted by the Route to Food Initiative and funded by the Heinrich Böll Foundation in Kenya, paints a grim picture of pesticide usage in the country. In 2020, Kenyan farmers used a staggering total of 310 pesticide products, containing 151 active ingredients, to combat insects, diseases, and weeds across 26 different crops. Astonishingly, they spent a jawdropping U.S$72.7 million on these products. FOODSAFETYAFRICA.NET

Insecticides led the pack with expenditures of U.S$28.2 million, dominated by chlorpyrifos, flubendiamide, and imidacloprid. Herbicides followed closely at U.S$26.4 million, spearheaded by glyphosate and paraquat. Fungicides claimed U.S$18.1 million, with mancozeb as the leader. Perhaps the most alarming revelation is that 63% of the 310 pesticide products

used in Kenya contain one or two active ingredients categorized as Highly Hazardous Pesticides (HHPs). These HHPs constituted a staggering 76% of the total volume of pesticides used. Shockingly, 44% of these pesticides have already been banned in Europe due to their unacceptable risks to human health and the environment.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

NEWS UPDATES

DISEASE OUTBREAKS & RECALLS

South African scientists issue Listeria warning as beef sector contamination raises concerns

SOUTH AFRICA – In a recent study conducted by researchers at the University of Pretoria (UP), South African scientists have raised alarm

Osaka Metropolitan University scientists pioneer bacterial viability measurement JAPAN – Researchers at Osaka Metropolitan University have unveiled a groundbreaking technology capable of accurately measuring viable bacteria in food within just one hour, shattering the conventional two-day waiting period. Published in the journal Analytical Chemistry, the researchers proudly declare that their novel method requires neither intricate procedures nor costly equipment, making it a game-changer for the food industry. Led by Professor Hiroshi Shiigi at the Graduate School of Engineering, Osaka Metropolitan University, this research team has pioneered a technology that utilizes tetrazolium salt (MTT), a watersoluble molecule, to electrochemically determine the number of viable bacteria in food products. 8

bells over the presence of Listeria in the beef sector, sparking fears of a potential outbreak. The research, spanning from 2019 to 2020, examined the prevalence of Listeria monocytogenes in beef and beef products at various stages of production and distribution in the Gauteng, Mpumalanga, and North West provinces. The study’s findings were disconcerting, revealing that 4.6% of chilled carcasses sampled at seven abattoirs in Gauteng tested positive for Listeria. The research was financially supported by Red Meat Research and Development South Africa and was prompted by the devastating 20172018 listeriosis outbreak that saw 1,065 confirmed cases and 218 fatalities.

The researchers also investigated the prevalence of Listeria in cattle, silage, feeds, and water on farms across the three provinces, as well as in slaughtered cattle and carcasses at processing plants and beef products at retail. While the risk of exposure to listeriosis for cattle on farms was found to be minimal, the detection of contaminated chilled carcasses at Gauteng abattoirs and the prevalence of Listeria in beef products at retail outlets are alarming. The study reported Listeria prevalence rates of 6%, 8.3%, and 9.3% in beef and beef products sampled in North West, Mpumalanga, and Gauteng, respectively. Additionally, cold beef and beef products showed Listeria rates of 4.3%, 11%, and 9.3%, respectively.

M&AS, INVESTMENT & FUNDING

FAO launches U.S$500,000 program to enhance livestock health, food security in Southern Africa MOZAMBIQUE/ZIMBABWE – The Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Governments of Mozambique and Zimbabwe, has unveiled a U.S$500,000 Technical Cooperation Programme (TCP). This initiative aims to bolster food and nutrition security and enhance access to markets for livestock and livestock products by improving control over two significant diseases: theileriosis and Foot-and-Mouth Disease (FMD) serotype O in Southern Africa. The launch of the “Emergency support to mitigate theileriosis disease in Zimbabwe and the risk of FMD serotype O in Southern Africa” project (TCP/ SFS/3908) was necessitated by the

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

growing cattle fatalities in Zimbabwe due to theileriosis and the looming risk of FMD serotype O in the region. This TCP initiative aims to combat these diseases effectively. FOODSAFETYAFRICA.NET

CO-LOCATED WITH:

AFRICA

Fresh Produce EXPO

AFRICA

FARMTECH EXPO

AUGUST 1-3, 2024 – Visa Oshwal Centre, Nairobi, Kenya

AFRICA’S NO.1 FRESH PRODUCE INDUSTRY TRADE SHOW Fresh Produce Market

Logistics & Mobility

WHAT’S ON SHOW AT THE EXPO The Africa Fresh Produce Expo will consist of the following Sections:

Machinery & Technology

Agro-Inputs & Chemicals

Services & More

www.africafreshproduceexpo.com

Events

NEWS UPDATES

REGULATORY & POLICY

FSSAI introduces regulations to define premium whiskey

INDIA – India’s battle against alcohol adulteration has taken a significant step forward with the Food Safety and Standards Authority of India (FSSAI) unveiling stringent standards to define high-value whiskey products. Alcohol counterfeiting has

consistently ranked among the top five counterfeit cases in India, ranging from ingredient adulteration to trademark infringement. The FSSAI has issued the Food Safety and Standards (Alcoholic Beverages) First Amendment Regulations 2023, which specifically outline the criteria for high-value whiskeys. “These regulations will cover whiskeys made from malt and grain to clarify the definitions of [high-value] single-distillate products,” FSSAI CEO Kamala Vardhana Rao explained. The standards require that single malt whiskey must be distilled from fermented mash using malted barley exclusively, without any other grain, and distilled in pot stills within a single distillery. Single-grain whiskey, on the other hand, must be distilled from fermented mash using malted or unmalted grain and also produced in a single distillery. Importantly, products failing to meet these criteria cannot use the terms ‘single malt whiskey’ or ‘single grain whiskey’ on their labels, reports Food

Navigator Asia. Furthermore, the regulations stipulate that all alcoholic beverage labeling must exclude nutritional information, except for caloric energy content, which should be stated in kcal. However, this energy content declaration remains optional. These new regulations are set to come into effect in India on March 1, 2024.

THESE REGULATIONS WILL COVER WHISKEYS MADE FROM MALT AND GRAIN TO CLARIFY THE DEFINITIONS OF [HIGH-VALUE] SINGLEDISTILLATE PRODUCTS. Kamala Vardhana - CEO, FSSAI

KEPHIS embarks on fight against fake seeds KENYA – The Kenya Plant Health Inspectorate Service (KEPHIS) has embarked on a move to increase its workforce by 12.5 percent this year to boost the fight against fake seeds and monitor plant diseases. Speaking during the fourth International Phytosanitary Conference in Nairobi, KEPHIS Managing Director Prof Theophilus Mutui said the agency has been cleared to recruit 50 new workers to address staff shortage. The state parastatal regulates the quality of seeds to boost production and prevent the spread of diseases. He revealed that currently, the state agency has about 400 staff and recently recruited 66 new inspectors who they

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

have deployed in different parts of Kenya. However, Mutui noted that the workforce is still limited in providing services for efficient agricultural inputs and produce quality. We are not where we ought to be (regarding staff count) and we are recruiting through replacement so that we can have enough staff to inspect plants as well as seeds,” he said. According to him, KEPHIS has officers at various points of exit and entry including the Jomo Kenyatta International Airport (JKIA) for testing of plant material being brought into the country since the country is a major importer of plant material from various countries. FOODSAFETYAFRICA.NET

AWARDS

Kenyan media honored for driving science, agricultural innovations

KENYA – The Kenya Chapter of the Open Forum on Agricultural Biotechnology in Africa (OFAB) has lauded Kenyan media as a crucial catalyst for scientific progress and agricultural transformations in a celebration of exemplary science journalism and recognition of excellence in reporting agricultural biotechnology. Dr. Jackie Kado, the Executive Director of the Network of African Science Academies, highlighted the pivotal role of the media in promoting national development plans and fostering interactive knowledge sharing. She commended journalists for shaping audience perceptions and instilling public confidence in agricultural biotechnology, noting the media’s unique ability to bring science, technology, and innovation into the public sphere. OFAB-Kenya Chair and ISAAA AfriCenter Director, Dr. Margaret Karembu, praised the media for providing factual information amidst a polarized debate on modern biotechnology following the lifting of a 10-year ban on genetically modified organisms (GMOs) in Kenya. She described journalists as the “agents of facts” in the science, technology, and innovation field. The gala also recognized four FOODSAFETYAFRICA.NET

top journalists for their outstanding contributions to public awareness of agricultural biotechnology through their reporting.

THE GALA RECOGNIZED FOUR TOP JOURNALISTS FOR THEIR OUTSTANDING CONTRIBUTIONS TO PUBLIC AWARENESS OF AGRICULTURAL BIOTECHNOLOGY THROUGH THEIR REPORTING. Brygettes Ngana and Sam Doe of Nation Media Group were jointly crowned winners, while Hellen Asewe Miseda, a Science Editor with the Standard Group, was named the first runner-up. Sammy Waweru, also from NMG, emerged as the second runnerup. These journalists were invited to participate in the OFAB Africa Media Awards scheduled later in the year.

Study links loosening regulations to increased salt intake, heart disease deaths UK – A coalition of health organizations, including Action on Salt (AoS), the British Heart Foundation, the British Medical Association, and 30 other professionals, has penned an open letter to UK government leaders, calling for a resurgence of the country’s salt reduction program. The move comes in response to recent research from Queen Mary University that highlights the significant health benefits of salt reduction. According to the study, during the peak of the salt reduction program, which spanned from 2003 to 2014, there was a remarkable 19% reduction in salt intake among the population. This reduction may have saved over 9,000 lives annually, a testament to the program’s success. However, the researchers point out that since the government transferred control of the program from the Food Standards Agency to the Department of Health in 2010, accompanied by what the study describes as a loosening of restrictions, salt intake began to rise again by 2014. This increase coincided with a surge in deaths due to ischaemic heart disease (IHD) and strokes. Furthermore, in 2014, the responsibility for salt policy shifted to the food industry, further weakening the program’s impact. The open letter to UK party leaders advocates for the implementation of a comprehensive and mandatory salt reduction program to safeguard public health and the economy.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

NEWS UPDATES

SCIENCE & RESEARCH

Soil microbe offers hope in eliminating harmful food toxin

TOKYO – Scientists from the Tokyo University of Science have unearthed a new microorganism residing in soil that holds the potential to combat patulin, a perilous mycotoxin often found on damaged or decaying fruits such as apples. This toxin can infiltrate a variety of fruit-based products, including sauces, juices, and ciders, prompting

numerous countries to enforce stringent restrictions on patulin levels due to its association with a spectrum of health hazards, ranging from lung congestion to cancer-causing DNA damage. To identify microorganisms capable of mitigating patulin levels, researchers embarked on an ambitious quest, collecting 510 soil samples from environments teeming with this toxin. These soil specimens provided the

ideal breeding ground for microbes accustomed to the presence of patulin. The resilient microorganisms that emerged from this rigorous selection process were then subjected to highperformance liquid chromatography, a powerful analytical tool used to assess their ability to transform patulin into less harmful compounds. Among the microbial contenders, a mold strain named Acremonium emerged as the unsung hero. Acremonium exhibited the remarkable capability to convert any patulin it absorbed into desoxypatulinic acid, a compound significantly less toxic than its precursor, through a process involving the addition of hydrogen atoms. What’s more, scientists observed that certain compounds secreted by Acremonium cells possessed the power to further metamorphose patulin into alternative molecules, all of which proved far less harmful than the original mycotoxin.

SCIENCE & RESEARCH

EFSA identifies eight emerging food risks in Europe EUROPE – Out of the 18 potential emerging issues discussed in 2021, the European Food Safety Authority (EFSA) has identified eight as emerging risks, each presenting unique challenges to food safety. Among these, a novel ovine pest virus closely related to classical swine fever virus has been discovered in Italian sheep, raising concerns about its potential impact on livestock and the food supply chain. Vitamin D overdosing has also emerged as a significant issue, with several cases of severe hypercalcaemia in infants linked to varying concentrations of the vitamin in food supplements across Europe. Italy has reported the first detection of West Caucasian Lyssavirus, posing a potential threat to both humans and 12

animals. Meanwhile, Shiga Toxin-Producing E. albertii (STEA) has raised questions

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

about its natural reservoir and transmission dynamics. Coconut oil is also under scrutiny for possible health risks, including its impact on LDL-cholesterol levels and insulin resistance. Moreover, according to the report, decreased use of pesticides and fertilizers on crops presents potential risks to food quality and safety due to increased presence of harmful organisms. Brevetoxins found in French shellfish are also causing neurotoxic shellfish poisoning concerns. The toxins have been a puzzle since their discovery in 2018. Lastly, Mycoplasma bovis infections in Belgium are being closely monitored for their potential impact on cattle health and the food supply chain. FOODSAFETYAFRICA.NET

Afmass

UGANDA

FOOD EXPO APRIL 2024 Kampala, Uganda www.afmass.com/ug

UGANDA’S MOST INFLUENTIAL FOOD, BEVERAGE & MILLING INDUSTRY CONFERENCE & EXPO

FIVE PAVILLIONS THAT COVER THE FOOD INDUSTRY FROM A-Z

+254 725 343 932

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Events

NEWS UPDATES

Cameroon maintains ban on use of potassium bromate in bread production CAMEROON – Cameroon food quality watchdog has cautioned bakers defying the ban on the use of potassium bromate, believed to be carcinogenic to humans, in the production of bread and bakery products. Potassium bromate (KBrO3) is an oxidizing agent used as a flour “improver” that strengthens dough and allows for greater oven spring and higher rising in the oven. However, the use of this compound has been completely banned by different countries across the globe such as the EU, UK, Canada, China, Sri Lanka, South Korea, Argentina, Brazil, Peru, and Nigeria due to its deleterious health effects. In Cameroon, its ban was formalized by decrees from March 11, 2009, and January 6, 2000, as well as the circular from January 17, 2000, all issued by the Ministry of Industry. Potassium bromate (KBrO) was first patented for use in baking bread in 1914. It takes the form of white crystals or powder and acts as a maturing agent and a flour improver (E number E924). However, in 1998, the International Agency for Research on Cancer (IARC) classified KBrO as a Group 2B meaning the chemical is possibly carcinogenic to humans.

Since then, various studies have been done on the proper use of KBrO3 in bread to ascertain the safety of the bread products and to evaluate bakers’ compliance with specified regulations. 14

SCIENCE & RESEARCH

Insights from 116 countries reveal disturbingly high rates of antibiotic resistance in Salmonella

GLOBAL – A study harnessing publicly available whole genome sequencing (WGS) data has spelt out the concerning landscape of antimicrobial resistance (AMR) within various Salmonella serovars, offering a comprehensive overview of resistance patterns and the identification of prominent antibiotic resistance genes. Among 191,306 Salmonella genomes encompassing 116 countries and spanning over a century from 1905 to 2020, the study focused on 47,452 Salmonella isolates, with a striking 97.86 percent originating after 2001. This dataset was classified into 11 sources and 22 serovars. Salmonella genomes were identified in various reservoirs. Among the findings, the top 10 common serovars included S. Enteritidis, S. Typhimurium, S. Newport, S. Infantis, S. Kentucky, S. Muenchen, S. Heidelberg, S. Javiana, S. Montevideo, and S. Anatum.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

Remarkably, S. Enteritidis dominated human samples, while S. Kentucky led in avian samples. To unveil the distribution of AMR within these Salmonella isolates, the researchers delved into resistance rates across various antimicrobial classes, yielding alarming results. Aminoglycoside resistance emerged as the most prevalent (98.39 percent), followed by tetracycline (23.85 percent), folate pathway antagonist (18.63 percent), β-lactam (15.78 percent), phenicol (7.94 percent), fluoroquinolone (3.36 percent), polymyxin (1.18 percent), and macrolide (0.51 percent). Notably, key antibiotic resistance gene profiles were identified, encompassing β-lactam (blaTEM-1B), fluoroquinolone (parC[T57S], qnrB19), folate pathway antagonist (sul2), macrolide (mph(A)), phenicol (floR), polymyxin B (mcr-1.1), and tetracycline (tet(A)).

AMINOGLYCOSIDE RESISTANCE EMERGED AS THE MOST PREVALENT (98.39 PERCENT), FOLLOWED BY TETRACYCLINE (23.85 PERCENT). Importantly, these resistance gene profiles were not confined to the United States but mirrored patterns observed globally. FOODSAFETYAFRICA.NET

Cassava production in Tanzania to remain afloat following the success of an AI app for early detection of diseases TANZANIA – The International Institute of Tropical Agriculture (IITA) has praised the success of using an Artificial Intelligence (AI) platform to detect cassava pests and diseases as the country bets on increasing production. Dubbed the ‘NuruAI’, the software can recognize diseases like cassava mosaic, cassava brown streak, and any damage by red and green mites, as well as provide education on how to recognize and control them. The country, the sixth largest producer of cassava in Africa and twelfth globally has been in a robust move to achieve a 50% increase in hectarage of improved cassava seed variety by 2030 hence the success will help production remain afloat.

Nuru, which means light in Swahili, uses AI to support farmers to correctly diagnose major pests and diseases affecting their crops using their smartphones to capture images of diseased leaves. The technology has already benefited some 2000 farmers countrywide in detecting and identifying some cassava leaves’ viral diseases, where so far the software provides treatment solutions. Making the revelation, IITA Researcher Ms Neema Mbilinyi said farmers and Extension Officers are using the NuruAI through mobile phone technology that they developed in collaboration with the Pennsylvania (Penn) State University in the US and Food Agriculture Organisation (FAO).

M&As, INVESTMENT & FUNDING

Uganda invests in warehouses in drive to boost grain quality and standards UGANDA – The Government of Uganda is working with private warehouse owners, through the public-private sector model, to offer grain warehousing services across the country to boost grain quality and position the country as a major grain producer and exporter. The development comes at a time when dealers and importing countries like Kenya and South Sudan have raised concerns over the poor quality of Ugandan grains, especially maize, which is hindering Ugandan farmers from engaging in international trade. Speaking during a tour of the Tonga Investment Grain Facility, Deborah Kyarasiime, the Managing Director of Uganda Warehouse Receipt System Authority [UWRSA] said that the move is part of the government’s effort to improve the quality of Ugandan grain. According to her, the facilities will be used by farmers to store their grain, and

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also have it graded before delivery to both the domestic and foreign markets. Robert Mwanje, the managing director of Tonga Investments Limited and also the chairman of the Grain Council of Uganda [TGCU] lauded the government for its support. He stressed the importance of the partnership in driving the grains quality

agenda, which he said is key in helping Uganda firm its position as a major food basket for the region. “We have embarked on a journey of standardizing this facility [Tonga Investment grain facility] and the actual winner is the farmer who will have a good facility to keep and preserve his produce,” he said.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

NEWS UPDATES

LABORATORY, CALIBRATION & TESTING

UNBS launches Inter-Laboratory Comparison program

UGANDA - In a stride toward ensuring the highest standards in Uganda's laboratories, the Uganda National Bureau of Standards (UNBS) has unveiled its highly anticipated Inter-Laboratory Comparison (ILC) program for the year 2023. The Inter-Laboratory Comparison program, as defined by ISO/IEC 17043:2010, is an evaluation process where participant laboratories undergo rigorous testing of their measurement

processes. The comparison of results with other participant laboratories sets a benchmark, enabling continuous improvement and boosting the competence and confidence of laboratory analysts. This year's ILC will encompass a diverse range of ten matrices, including Maize flour, UHT Milk, Potable Water, Non-carbonated soft drinks, Cosmetics, Roasted Coffee, Paint, Animal feeds,

Cement, and Steel bars. Participating in the ILC program is not merely a task; it's a strategic move that empowers laboratories, both public and private, to reach unparalleled levels of proficiency. Laboratories engaging in this exercise gain a competitive edge by ensuring the quality and accuracy of their test results. Moreover, this initiative places these laboratories in an advantageous position to acquire and maintain UNBS laboratory recognition, a crucial step towards ensuring that their test results guide product certification decisions effectively. “This round of ILC exercise is highly recommended for all public and private commercial testing laboratories, including laboratories within manufacturing facilities, that fall under the scope of the ILC, irrespective of size. This is because the ILC program provides a quality assurance tool to laboratories for comparing performance and taking necessary remedial action to facilitate improvement, with the aim of producing accurate and reliable test results,” reads part of the statement.

Spanish agency identifies high-risk produce SPAIN - The Spanish Agency for Food Safety and Nutrition (AESAN) has released a comprehensive report detailing the fruits and vegetables most susceptible to spoilage when sold in bulk. The report identifies mechanical damage, water loss, and microbial contamination as the primary culprits behind spoilage in vegetables and mushrooms sold in bulk. While packaging can mitigate some deterioration factors, fresh fruits, being more delicate, are particularly susceptible to mechanical damage due to loss of firmness.

Additionally, physiological changes during ripening render fresh produce more vulnerable to microbial growth. AESAN’s classification of produce into distinct risk levels provides a comprehensive understanding of the challenges associated with bulk sales. Fruits like blueberries, raspberries, strawberries, blackberries, and currants, along with sprouts, fall under the ‘Very High Risk’ category, signifying their extreme susceptibility to spoilage when sold in bulk. The ‘High Risk’ group encompasses a variety of items, including edible flowers, aromatic herbs, specific pome fruits, leafy vegetables, mushrooms,

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

stone fruits, infructescences, and inflorescences, all posing considerable risks during bulk marketing. Moving to the ‘Medium Risk’ category, stem and root vegetables, fruit vegetables, certain pome fruits, and specific leafy vegetables are identified, highlighting a moderate level of vulnerability. Notably, tubers emerge as the exception, presenting no significant risks in the context of bulk sales. To minimize defects in bulk vegetable products, AESAN advocates for strict adherence to Good Hygiene Practices (GHPs) throughout the production, storage, and distribution processes. FOODSAFETYAFRICA.NET

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APPOINTMENTS UPDATE

FDA announces James Jones as first Deputy Commissioner for Human Foods Program

ITALY – James “Jim” Jones has been chosen to fill the newly created executive position of the Deputy Commissioner for the Human Foods Program (HFP) at the U.S. Food and Drug Administration (FDA). As Deputy Commissioner of the HFP, Jones will provide executive leadership for the entire program, including resource allocation, risk prioritization strategy, policy formulation, and major response activities related to human foods. Until the proposed HFP reorganization takes effect, he will directly oversee the Center for Food Safety and Applied Nutrition and the Office of Food Policy and Response. This appointment follows the resignation of Frank Yiannas, Deputy Commissioner for Food Policy and Response, earlier in the year. Yiannas had expressed concerns about the decentralized structure of the foods program, which he believed hindered the FDA’s ability to function cohesively and protect the public effectively. Jim Jones brings over 30 years of experience to his new role, gained through various positions in the U.S. Environmental Protection Agency (EPA), stakeholder communities, and private industry. 18

Ghana appoints ‘Custodian of Weights and Measures’ to revolutionize fair trade GHANA – The Minister of Trade and Industry Ghana, Kobina Tahir Hammond, has appointed Professor Alex Dodoo, the Director-General of the Ghana Standards Authority (GSA), as the ‘Custodian of Weights and Measures,’ wielding newfound authority to enforce trade standards and foster international credibility. The significance of this appointment lies in its potential to align Ghana with international standards in metrology, the science of measurement. Metrology plays an indispensable role in international trade, ensuring that goods exchanged between nations meet stringent accuracy and fairness

criteria. Under this transformative appointment, Professor Dodoo will have the authority to select and deploy inspectors of Weights and Measures. These inspectors will be entrusted with the pivotal task of administering weights and measures standards across various sectors, including health, safety, and the environment. Their duties will encompass the verification of every weight, measure, or instrument used in trade and industry.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

Former FDA food safety expert joins Revol Greens in move to secure salad safety

U.S – Revol Greens has enlisted the expertise of Frank Yiannas, the former Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA) in a move to bolster food safety and revolutionize the salad industry. Yiannas, renowned for his pivotal role in shaping and implementing transformative initiatives during his tenure at the FDA, will serve as a food safety consultant for Revol Greens. One of Yiannas’ primary tasks will be to review and enhance Revol Greens’ food safety processes, ensuring that they align with the highest industry standards. Beyond this, he will provide invaluable guidance on incorporating food safety into existing and future production facilities. His expertise will play a pivotal role in advancing smart, fit-for-purpose agriculture policies and establishing a gold standard of care for the Controlled Environment Agriculture (CEA) industry to follow. “I’m delighted to be working with and lending my experience to the Revol Greens team, who have an unwavering commitment to food safety and consumer trust,” Yiannas expressed. FOODSAFETYAFRICA.NET

Mr. Daniel Richard Makayi appointed as Acting Executive Director of UNBS UGANDA – The National Standards Council (NSC) has named Mr. Daniel Richard Makayi Nangalama as the Acting Executive Director of the Uganda National Bureau of Standards (UNBS). This appointment comes as a recognition of Mr. Nangalama’s unwavering dedication and exceptional track record in the financial management, auditing, and quality regulation field. He takes over from Mr. David Livingstone Ebiru who is battling cases of fraud and misconduct. Following the Auditor General’s Report for the Fiscal Year 2021/2022 on the financial statement of UNBS, Ebiru is accused of planning the expenditure

of USH 12.5 billion (Ksh 490,806,064) without consent from the Ministry of Finance and Parliament. With a distinguished career spanning over two decades, Mr. Nangalama has carved a niche for himself as a paragon of strategic leadership and optimal resource utilization. FOODSAFETYAFRICA.NET

Steve Tienvieri brings over two decades of experience to elevate food safety at Hydrite

U.S - Hydrite, a venerable and familyowned chemical manufacturing and service provider established in 1929, is reinforcing its commitment to food safety by announcing the appointment of Steve Tienvieri as Senior Lead Microbiologist. With a wealth of experience spanning over 26 years in food microbiology and food manufacturing, Tienvieri is poised to play a pivotal role in enhancing food safety techniques and processes at Hydrite. In his new capacity, Tienvieri will spearhead microbiological troubleshooting, a critical function in maintaining the highest standards of safety and quality in the food industry. His responsibilities will also encompass the development of practical strategies tailored to food safety, championing the Hydrite Academy, and overseeing food safety and sanitation technical training. Furthermore, Tienvieri will play a central role in program development and the integration of cutting-edge technology into Hydrite's food safety practices.

Dr. Rhian Hayward MBE takes helm as FSA Board Member for Wales, Chair of Welsh Food Advisory Committee UK – The Food Standards Agency (FSA) has welcomed a new addition to its Board as Dr. Rhian Hayward MBE takes the helm as the Board Member for Wales and Chair of the Welsh Food Advisory Committee. Dr. Hayward brings a wealth of experience to her new role, primarily in the field of science and innovation. Her impressive resume includes serving as the Vice Chair of the UK Science Park Association and holding various public appointments for the Welsh Government. These appointments include membership on the Welsh Industrial Development Board and the Food & Drink Industry Board.

Hailing from Swansea, Wales, Dr. Hayward currently holds the position of CEO at AberInnovation, where she actively promotes research collaborations between businesses, entrepreneurs, and academics. Her contributions to entrepreneurship in Wales earned her the Member of the Most Excellent Order of the British Empire (MBE) distinction in the Queen’s Birthday Honours List in 2016.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

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PEST CONTROL PRODUCTS BOARD: Battling Bugs, Ensuring Bites By Catherine Odhiambo

magine a world where every bite you take is guaranteed to be safe, every sip you drink is assured to be pure, and every store you walk into is certified to be pest-free. This vision may seem utopian, but for one indomitable team in Kenya, it's a daily mission. The Pest Control Products Board (PCPB) is a government agency in Kenya responsible for regulating pest control products. Join Dr. Esther Kimani, CEO of PCPB; Madam Margaret Maumba, Manager in charge of the Education and Awareness Creation Division; and Dr. Paul Ngaruiya, Acting General Manager - Research, Strategy, Planning & Performance Management Department, on an illuminating journey into the heart of this pivotal organization. In this conversation, they unearth the intricacies of their mission, the dedication of their team, and the innovative strategies they employ to strike a delicate balance between pest control and the well-being of all. ESTABLISHMENT AND EARLY DAYS In 1982, the Kenyan government recognized the urgent need for a regulatory body to manage the growing pest issues and enacted the Pest Control Products Act. This Act

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led to the formation of the Pest Control Products Board (PCPB) in 1985. Initially, the Board was small and focused solely on registering pest control products, controlling imports, and licensing all dealers. However, over the years, its mandate has expanded, and it has now adopted a more holistic approach to pest control and food safety. In 1990, PCPB expanded its mandate beyond product registration to include broader pest control measures. In 2000, the Board launched its first major public awareness campaign on the safe use of pest control products. Come 2010, the regulator introduced new guidelines for the import and export of pest control products, marking a significant step in regulating the industry. During the same period, PCPB achieved ISO 9001: 2008 certification, demonstrating its commitment to quality management and continuous improvement. Currently, the institution is working towards ISO 9001:2015 certification. In its mission to expand its reach and enhance service delivery nationwide, PCPB has decentralized its services by opening additional offices in Embu (in the Central region), Nakuru (in the South Rift region), Mombasa (in the Coastal region), and Kisumu (in the Western region), in addition to the

headquarters in Nairobi. NOT A ONE-MAN SHOW The successful operation of the PCPB is not a one-man show. The organization is led by a strong and dedicated team with an unwavering commitment to safeguarding the health of Kenyans. Their leadership has been instrumental in driving the Board's mission, which focuses on the regulation and promotion of safe and effective pest control products in Kenya. PCPB undertakes its functions through a Board of Management, Four technical departments, and a Corporate Services department. The Corporate Services department is responsible for providing policy directions on matters related to pest control products. Currently, the Board is headed by the Chairman, Mr. Njoroge Kagwe. The former CEO, Dr. Esther Kimani, takes the executive role and has been instrumental in shaping the Board's direction and achievements and is supported by a team of experienced and dedicated individuals. PRODUCT EVALUATION AND REGISTRATION One of the key components of the PCPB's regulatory framework is the registration of pest control products. "The goal of product registration is not

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

REGULATOR HIGHLIGHT | Pest Control Products Board

From Left - Right: Dr. Paul Ngaruiya, Dr. Esther Kimani and Ms Margaret Maumba

just to control but also to facilitate the availability of quality, effective, and safe pest control products for the Kenyan public," explains Dr. Kimani. Before a product is registered, it must go through a rigorous quality assurance process. "We conduct both ecotoxicological (related to risks in the environment) and toxicological (directly impacting human beings) risk assessments," Dr. Kimani explained. "We also conduct efficacy trials." Interestingly, just because a product is declared safe at one point, it doesn't guarantee a lifelong clean bill of health. "We register products based on the scientific information available at that time. However, we continually carry out risk assessments, even for the products that we have already registered. If we realize that the risks cannot be managed, then we will withdraw the

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

product," she added. COMPLIANCE AND ENFORCEMENT Just setting rules is not enough; ensuring adherence is critical. The PCPB has a robust compliance and enforcement mechanism in place. The Board ensures that stakeholders comply with regulatory standards through inspections, sampling, investigations, and enforcement actions. The PCPB also recognizes that a strong regulatory framework is only as effective as the capacity of its implementers. Hence, the Board invests in training and capacity building for its staff and stakeholders. "We have invested a lot in our staff. We may be few, but we are highly competent in the field of pest control products. In fact, we are probably the best in Africa," Dr.

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Kimani says humorously. TRANSPARENT GOVERNANCE FOR THE PUBLIC GOOD As a government institution, the PCPB operates under the principles of transparency and accountability. Dr. Kimani encourages individuals and organizations to access information from their website, visit PCPB offices, and report any issues they encounter. "We give information freely," she states, emphasizing PCPB's dedication to transparency and responsiveness. IMPROVED REGULATORY FRAMEWORK The PCPB has made significant strides in enhancing the regulatory framework. This includes reviewing the Pest Control Products Act, which will allow for stricter control and management of pest control products. The outcome? An environment where only certified and safe products are permitted within the Kenyan food chain hence effective public health vector control. To create a more seamless trading environment, the Board is working together with the tripartite to harmonize standards. The Tripartite is an umbrella organization consisting of three of Africa's Regional Economic Communities, namely: the Common Market for Eastern and Southern Africa (COMESA), the East Africa Community (EAC), and the Southern African Development Community (SADC). It consists of 26 member

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countries. The regulator is also active in international standardsetting forums; participating in conventions such as the Basel, Stockholm, and Rotterdam. "At that level, a product can

WE REGISTER PRODUCTS BASED ON THE SCIENTIFIC INFORMATION AVAILABLE AT THAT TIME. HOWEVER, WE CONTINUALLY CARRY OUT RISK ASSESSMENTS, EVEN FOR THE PRODUCTS THAT WE HAVE ALREADY REGISTERED. Dr. Esther Kimani - Former CEO, PCPB either be banned or listed under the Rotterdam Convention. If listed, an exporter will require permission from the importing country to use the chemical," Dr. Kimani said.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

REGULATOR HIGHLIGHT | Pest Control Products Board

To successfully execute its mandate, the PCPB is intricately connected to other regulatory bodies. Together with the Kenya Bureau of Standards and the Kenya Plant Health Inspectorate Service (KEPHIS), the PCPB is a member of the Horticulture Competent Authorities (HCAs), where they convene to discuss emerging issues. The Board is also a member of the National Horticulture Task Force, which addresses the challenges facing the

horticulture industry. At the borders, PCPB works hand in hand with the 24

Kenya Bureau of Standards (KEBS) and Kenya Revenue Authority (KRA) to monitor every product being exported or imported into the country. This intricate web of collaboration ensures that nothing slips through the cracks. CAPACITY BUILDING AND EDUCATION 'Knowledge is power,' and the PCPB has taken this sentiment to heart. They have implemented multiple training

and education programs in partnership with the Ministry of Agriculture and

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the Horticultural Crop Directorate (HCD) among other stakeholders, focusing on farmers, agro-dealers, and consumers. These initiatives aim to share knowledge on the safe use of pest control products, ensuring that everyone plays a part in safeguarding our food and the environment. Currently, they are implementing a program that focuses on training a specialized group of farmers selected within a given area to qualify as Spray Service Providers. " So far, the training is free for the farmers as these activities have been implemented collaboratively with a number of stakeholders," reveals Margaret Maumba, the Manager in charge of the Education and Awareness Creation Division at PCPB. "These groups can organize themselves and ensure that proper pest control practices are followed, especially in cooperatives or community settings." HARMONIZING PEST CONTROL AND PUBLIC HEALTH In the ever-evolving world of pest control, PCPB faces a delicate balancing act between the crucial need for effective pest control and the increasing demand for environmentally friendly and safer alternatives. As the voices advocating for pesticide-free, organic farming grow louder, the PCPB is pioneering a path toward harmonizing both demands. One remarkable step is their focus on biopesticides and non-chemical alternatives. Rather than inundating crops with traditional pesticides, just a few doses of these innovative methods are sufficient to destroy pests. They similarly tend to pose fewer risks than conventional chemicals to both humans and the environment. The PCPB is also a staunch advocate for Integrated Pest Management (IPM), which is a holistic approach that empowers farmers to be proactive. Farmers are encouraged to become diligent scouts in their fields, transforming their farms into vigilant offices. By monitoring crops daily for early signs of trouble and promptly managing any emerging issues, farmers can decrease their dependence on

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PCPB during an exhibition

chemical pesticides. In addition, as Margaret reveals, the Board has developed a specialized curriculum centered on food safety, tailored to the needs of farmers. Dr. Kimani expressed hope that Technical and Vocational Education and Training Institutions (TVETs) would adopt this curriculum. By integrating food safety training into TVET programs, she said, aspiring agriculturalists can acquire essential knowledge right from the classroom. COMBATING MISUSE OF PESTICIDES The United Nations' Food and Agriculture Organization (FAO) estimates that nearly three million people are poisoned and 200,000 die every year due to the improper use of pesticides. In Kenya, about 350,000 cases of pesticide poisoning are reported annually. One of the critical tools for preventing the misuse of pesticides, according to the former PCPB boss, is the often-overlooked label on pest control products. "It's not just packaging; it's a treasure trove of information," she reiterates. PCPB has simplified the labels and even translated them into Kiswahili. Dr. Kimani urges, "That label provides instructions about the specific crop for which the product should FOODSAFETYAFRICA.NET

be used. It provides information on pre-harvest intervals, ensuring that the food you consume remains free of harmful residues. It even outlines who should handle the product and how." She shares a valuable nugget of wisdom about the significance of comprehending the color codes on products. "You may see a label with green, blue, yellow, or red," she says. "These colors signify the safety level of the product. Green means it's relatively safe, but it doesn't imply that you should be careless. Yellow indicates reduced protection, while red implies that only trained and licensed individuals should handle it." A FAIR SHARE OF CHALLENGES Like any robust institution, the Pest Control Product Board (PCPB) of Kenya has had its fair share of challenges. These experiences have not only shaped the organization's journey but have also paved the way for its future. Due to budget constraints, the PCPB often struggles with insufficient resources to effectively monitor and enforce pest control products regulations nationwide. This impedes the Board's ability to oversee and regulate all sectors of the food industry. Additionally, certain sectors of the food industry resist the implementation of new pest

YOU MAY SEE A LABEL WITH GREEN, BLUE, YELLOW, OR RED. THESE COLORS SIGNIFY THE SAFETY LEVEL OF THE PRODUCT. Dr. Esther Kimani - Former CEO, PCPB

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

REGULATOR HIGHLIGHT | Pest Control Products Board

control practices. This resistance poses a significant challenge to the PCPB's efforts to adoption of safer pest control methods. The regulator also expressed concerns about the sale of counterfeit chemicals in the market. Counterfeit agrochemicals can potentially harm farmers by contaminating the soil and damaging the environment. “Whenever we find any counterfeits in the market, we confiscate and destroy them. We work closely with the Directorate of Criminal Investigations and we prosecute those found selling counterfeits,” Dr. Kimani said. The cost of disposal, as she elaborates, currently falls on the institution, but discussions are underway to transfer this responsibility to the manufacturers. To address the issue of counterfeiting, they have implemented strict registration procedures, assigning a unique identifier to each approved product. This number serves as a guarantee of safety and efficacy. The registered products are also publicly displayed on the PCPB

website for convenient access. For those tech-savvy consumers, there's even talk of introducing QR codes for easy access to information. This ensures ensuring that consumers can make informed choices. “Some

KEY NUMBERS

1585 NUMBER OF REGISTERED PRODUCTS AS AT 2018 companies have adopted advanced packaging technologies, making counterfeiting nearly impossible. Strategic distribution is another tool in their arsenal, with selected distributors ensuring that products reach farmers through reputable channels," informs Dr. Ngaruiya.

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PIONEERING PROGRESS PCPB is crafting a remarkable success story that resonates far beyond its borders. One of PCPB's most striking achievements lies in its expansion of the number of registered pest control products. In 2011, the Board oversaw 915 of these products; by 2018, this number had soared to an impressive 1585. Furthermore, PCPB has made the comprehensive list of these registered products readily available on its website, advocating for transparency and facilitating the flow of essential information to stakeholders. This accessibility not only empowers farmers and industry players but also fosters trust and accountability in the pest control industry. PCPB's journey toward excellence includes collaborating with stakeholders to establish guidelines for registering post-harvest products and semiochemicals. This strategic partnership ensures that pest control solutions are not only effective but also sustainable, addressing the evolving

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needs of agriculture while minimizing their environmental impact. As a facilitator of international trade, it introduced a significant change by prohibiting the use of certain pest control products on fresh fruits and vegetables. “The Board recently ordered the withdrawal and immediate termination of the use and registration of Chlorothalonil, Diuron, Thiacloprid, Pymetrozine, Propineb, Chlorpyrifos, and several other active ingredients, along with their associated end-use products in crop production," reveals Dr. Kimani. Its relentless pursuit of excellence extends to the realm of inspection. From 5,000 premises in 2010, the Board had expanded its reach to over 7,000 by 2018. This not only certifies the quality of pest control products but also ensures compliance with the law, promoting a culture of accountability in the industry. To further enhance safety, the PCPB has mandated the inclusion of toll-free numbers on all approved pesticide labels. This provision allows individuals to promptly report accidental poisonings. It's a proactive step towards minimizing harm and maximizing safety. In an effort to reduce bureaucracy and expedite processes, PCPB has embraced modern technology. Through the Kenya Trade Network (KENTRADE), the Board has streamlined the issuance of import/export permits. Clearing agents can now submit applications online through the KENTRADE-PCPB web portal, reducing the processing time from seven days to just two. Crowning these achievements is the upcoming inauguration of a state-of-the-art laboratory. This facility is poised to revolutionize quality assurance for pest control products, not only in Kenya but also across the entire Eastern Africa region. “In a world where imports often dominate, ensuring that active ingredients maintain their potency is paramount. The lab will not only establish standards but also make a significant contribution to the safe and efficient use of pesticides. Its completion is anticipated before July next year,” says Dr. Kimani.

inherently toxic but emphasizes the importance of balancing food security and environmental preservation. "Pesticides are designed to be toxic to living organisms, but we need enough food to feed our people," she says. "Use these products responsibly and judiciously. When used well, they can offer immense benefits; when used poorly, they can harm both humans and the environment." FSA

CHARTING THE COURSE FOR A SAFER, MORE SUSTAINABLE FUTURE PCPB is not content with its present achievements; it is eagerly carving out a visionary path for the future. At the heart of this roadmap is a resolute commitment to harmonizing standards, amending regulations, and implementing them effectively. "In the coming months, expect to see a more streamlined and efficient licensing process for individuals working with pest control products," says Dr. Ngaruiya. PCPB also envisions establishing a Resource Center that will offer resources on pest control product information, safe usage, and training programs. It aspires to be a place where anyone, from local farmers to county officials, can access the latest knowledge and practices in pest control. A CALL TO RESPONSIBLE USAGE As we say adieu, Dr. Kimani acknowledges that pesticides are

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OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

MEET MANASSES NJUGUNA, THE FOOD SCIENTIST DRIVING QUALITY AND SAFETY AT WEDGEHUT FOODS LIMITED 28

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

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FOOD SAFETY

Champi ns

INTERVIEWS WITH SOME OF THE FOOD SAFETY & QUALITY CHAMPIONS IN AFRICA AND BEYOND

or the 7th issue of the esteemed Food Safety Africa Magazine, our team had the privilege of interviewing Manasses Njuguna, currently the Head of Quality Assurance and Production Lead at Wedgehut Foods Ltd., and learning about his professional journey in Kenya's thriving food industry. Established in 2021, Wedgehut Foods Ltd focuses on the value addition of potatoes. The company sources potatoes from farmers across Kenya and processes them into various cuts including chips, wedges, and cubes. As the head of quality, it's Manasses responsibility to ensure all products leaving the Wedgehut processing facility in Ruiru are safe and of the right quality. His main responsibilities include managing customer complaints, coordinating operations planning, writing reports on activities, challenges, and recommendations, and conducting team training. FROM ASPIRING EXCELLENCE TO QUALITY ASSURANCE Manasses, a Food Technology and Quality Assurance degree graduate from the Technical University of Mombasa describes himself as "an individual who is always willing to learn and relearn" and values consistency, resilience, and teamwork. Seeing that he holds an esteemed role in his organization, Manasses credits flexibility, the ability to work with cross-teams, quick decision-making, food analysis skills, time consciousness, and, most importantly, the ability to listen to a multitude of instructions at any given moment as some of the most critical skill sets for achieving success in his role. While Manasses did not always aspire to pursue a career in food science, he acknowledges that his pursuit of excellence and near perfection has led him to his

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current role. “I grew up as a kid who always wanted to be the best. This led me to pursue technical subjects in my education journey and eventually led me to the life of being a food scientist,” Manassess explains. Today, he plays a pivotal role in the company, ensuring food safety in its operations and contributing to its overall success while also working on advancing his career in food technology and quality assurance. While at Wedgehut Foods Ltd, Manasses has had the privilege of steering the company towards receiving the Kenya Bureau of Standards (KEBS) standardization mark and ISO 22000:2018 certification. Manasses also explains that the company works closely with all stakeholders involved to continually improve processes and products, ensuring that their customers receive the highest quality products the company offers. As the head of quality assurance, Manasses is concerned about more than just the productivity of the processes that take place in his organization. His priority is the quality and safety of the food that Wedgehut Foods Ltd. produces. Therefore, he is committed to ensuring that the organization has a strong safety culture in place to guarantee the highest level of safety and quality for the company's products. His team aims to address one of the most significant challenges in quality assurance in the food industry, which is the absence of traceability. “We have implemented a traceability chain that allows us to track the sourcing of materials and the products sold to our clients,” Manasses explains.

By WANGARI KAMAU

LIMITS ONLY EXIST IN THE MIND. PURSUE YOUR GOALS WITH ALL YOUR STRENGTH, AND YOU WILL SURPRISE YOURSELF IN COUNTLESS WAYS.

TRAINING AT THE CORE The company's management also conducts regular training programs for its staff,

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

FOOD SAFETY CHAMPIONS | Manasses Njuguna

CAREER PROFILE NAME: Manasses Njuguna CURRENT ROLE: Quality Assurance lead and Food Safety implementer, Wedgehut Ltd PREVIOUS ROLE: Internship Quality Assurance Quality Control, Bidco Africa COUNTRY: Kenya SECTOR: Fresh Produce

Manasses is a young food technology and quality assurance personnel with an interest in food security, food processing, food safety and food preservation. He graduated with a Bachelor’s degree in Food Technology & Quality Assurance from the Technical University of Mombasa. He has since garnered close to three years of experience working in companies like Bidco Africa and Fresha Dairies Ltd.

sensitizing them on the importance of food safety. This sometimes involves engaging consultants from the food industry to assist them in streamlining its processes. Manasses' role also involves a lot of troubleshooting, requiring him to lead his team in solving both regular and complex challenges as soon as they arise. He explains that ensuring quality, timeliness, sourcing, and even manpower are significant challenges during production, and achieving the desired outcome is an uphill climb. His role also requires him to establish systems and processes to ensure that all the factors of production meet the necessary requirements for producing a high-quality final product. “We have a team of trained staff members who understand the importance of delivering the right product to our clients. We have developed a strategic plan to facilitate the growth and delivery of the necessary raw materials, specifically potatoes. This plan aims to streamline our action points and ensure proper documentation of all our processes. By doing so, we can identify any deficiencies in our system and promptly implement corrective actions.” Manasses believes that his role at Wedgehut aligns with his career goals as a food scientist, and he sees every day as an opportunity to learn and enhance his skills. Apart from honing his expertise as a quality assurance expert, his company has provided him with the opportunity to enhance his skills in food technology, value addition, and food analysis. It has also helped him develop his interpersonal skills and training abilities. “On a typical day, I check customer feedback and respond accordingly. I also review processes and systems, conduct training sessions, visit clients when necessary, and provide daily progress reports on quality assurance.” This is Manasses's first major role in the food industry, and it has provided him with a platform to utilize his technical skills in a manner that contributes positively to the company he

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is employed. PILLARS OF MANASSES'S SUCCESS STORY However, he appreciates the roles that the internships he sought prior to this position have contributed to his career. “In all the positions I have held, I have consistently been assigned reporting responsibilities, conducting analysis, leading teams, communicating with suppliers, and occasionally interacting with clients. These critical roles prepared me in one way or another in my career.” Now, he has a role that he enjoys immensely. One that allows him to take part in critical decision-making processes that significantly affect the company's success in delivering on its agenda. “People trust my decisionmaking process and believe that I will consistently deliver the best products to them on a daily basis.” He acknowledges that his family is a major source of motivation when it comes to navigating his workplace and the challenges it sometimes presents. “My dad and mom have always been my number one fans, constantly motivating me to be a better version of myself. Their unconditional support throughout my highs and lows has been remarkable.” Manasses also acknowledges the role that his mentors play in advancing his career in the food industry. He remarks that they challenge him to become the best version of himself. Like every job, Manasses's role is not without its challenges. While he works to ensure a good rapport with his teammates, he prioritizes the quality of the food that the company produces above all else. “People often feel like I am on their necks during the implementation of policies and execution of tasks. Sabotage occurs from time to time, and one of the major challenges I face on a daily basis is dealing with individuals who lack the same technical knowledge as me. I always strive to build rapport among the team, educate them on the importance of delivering high-quality products to FOODSAFETYAFRICA.NET

clients, and provide a supportive environment for any questions they may have.” UNWINDING THE MIND Manasses indulges in interesting and oddly specific hobbies to unwind. He enjoys watching football, reading food articles, watching documentaries about dairy farming, and staying over at a friend's place to watch movies. “These activities help me reflect, restructure my thinking, free my mind, and make sound decisions for the future.” Going forward, this young professional aims to promote value-added products as a means of addressing malnutrition and meeting international standards for the production of safe and nutritious foods. “I hope to become a full-time dairy farmer in the near future. It is one of my main projects outside of work. Additionally, I aspire to fulfill my dream of pursuing a master's degree in human nutrition.” Manasses advises anyone considering a career in food science to always maintain a positive attitude, be proactive, stay humble, and strive for excellence. “Limits only exist in the mind. Pursue your goals with all your strength, and you will surprise yourself in countless ways.” FSA

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OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

AFRICA FOOD SAFETY SUMMIT REVIEW

eld within the precincts of East Africa’s largest events venue, Sarit Expo Centre in Kenya, the third edition of the Africa Food Safety Summit was nothing short of breathtaking. The Africa Food Safety Summit is recognized as Africa’s premier conference and exhibition on Food Safety, Quality, and Food Systems. Attracting over 1,000 delegates, the event shed light on the opportunities, challenges, and market trends within Africa’s food safety, quality, and food systems landscape. It touched on areas such as the Impact of Regulatory Frameworks on Food Safety, pan-African and International Trade; Emerging Food Safety Concerns, Food Fortification; Innovation and Technology, Leadership and Communication Surrounding Food Safety; and the Laboratory of The Future. The Summit featured an impressive lineup of speakers comprising industry veterans, researchers, and academicians from Africa and beyond. Some of them included Dr. Roy Mugiira, CEO of the National Biosafety Authority (NBA); Dr. Esther Kimani, CEO, of the Pest Control Products Board (PCPB) Professor Catherine Kunyanga, Associate Professor and Associate Dean at the University of Nairobi; Dr. Victor Yamo, Humane and Sustainable Agriculture Campaign Manager at World Animal Protection; Professor Ruth Oniang’o, Editor-in-Chief and Founder of the African Journal of Food, Agriculture, Nutrition and Development (AJFAND); Andrew Edewa, Director of Standards and SPS Measures at TradeMark Africa; Dr. Mukani Moyo, Postdoctoral Researcher at the International Potato Center (CIP), among others. Besides feasting on the vast amount of knowledge shared by the speakers,

the delegates also reeled in the cuttingedge technologies from suppliers who graced the spacious expo hall. Not to talk of the mouth-watering delicacies from exhibiting food companies, courtesy of the AFMASS Food Expo which was running concurrently with the Summit. This year’s summit introduced the Africa LabTech Expo, a side-byside exhibition showcasing leading manufacturers and distributors of laboratory equipment, testing services, hygiene and sanitation products, and other related technologies. This addition provided a unique opportunity for Africa’s food and agricultural sector players, government agencies, NGO organizations, retailers, academic institutions, and research bodies to witness the latest innovations in lab technology. Renowned industry powerhouses such as Neogen, Sorella, F&S, ESTEC, Nesvax, Sanku, Chemelco, and World Animal Protection were among the prominent exhibitors. The Africa Food Safety Summit continues to attract top-tier Sponsors, including Irish multinational company Kerry, who joined as the Chief Sponsor for the second consecutive time. The United States Department of Agriculture (USDA) also came on board as a Session Sponsor. Notably, government agencies such as the National Biosafety Authority (NBA) and Pest Control Products Board (PCPB) partnered with the summit. Academic institutions like the University of Nairobi (UoN), Jomo Kenyatta University (JKUAT), Egerton University, Dedan Kimathi University (DKUT), and others also actively participated. In case you missed out on this year’s event, hold on tight to your horses as we take you to the Coastal Plains of Kenya next year in May for a bigger and better East African edition of The Africa Food Safety Summit.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

FW Africa CEO Francis Juma, officially opens the 2023 AFMASS Food Expo and Food Safety Summit.

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15-16 JUNE 2023, NAIROBI, KENYA

Panel Discussion on the Opportunities, Challenges, and Market Trends in the Craft Alcoholic Beverages Industry in Africa

Panel Discussion on Food Fortification

Panel Discussion on Food Safety & Nutrition Communication

Panel Discussion on the Status of the Food Industry in Africa.

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Panel Discussion on the Impact of Kenya's GMO Policy regulation on Food Security, trade, & nutrition in Kenya

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

AFRICA FOOD SAFETY SUMMIT REVIEW

USDA Sponsored session on "Beyond Regulations"

Delegate contributing during one of the many topical discussions held at the summit

Panelists and delegates come together to commemorate the conclusion of the event by posing for a group photograph.

Dr. Andrew Edewa moderating a session

F & S showcasing their solutions to a potential client

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

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15-16 JUNE 2023, NAIROBI, KENYA

Sorela Scientific engaging with a delegate

Owen Fraser reponding to an inquiry from one of the delegates

Nesvax Innovations engaging with a delegate

A section of delegates during the afternoon session

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OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

TOPICAL FOCUS | Antimicrobial Resistance

Antimicrobial Resistance: When Food Safety Meets a Silent Threat

By Catherine Odhiambo

frica, a continent renowned for its rich culinary tapestry, has been quietly grappling with a culinary crisis that threatens not only its gastronomic traditions but also the health of its people. As the world focuses on global challenges, such as pandemics and climate change, another subtle yet menacing threat in the name of antimicrobial resistance (AMR) is emerging. The escalating misuse of antibiotics and other antimicrobial agents in agriculture, aquaculture, and veterinary practices is giving rise to antimicrobial resistance. The problem with AMR is that the drugs that were once hailed as saviors against bacterial

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infections are now becoming powerless, as bacteria evolve to withstand their effects. In 2019 alone, over 5,000 individuals worldwide lost their lives due to non-Typhoidal Salmonella (NTS) infections resistant to antimicrobials, translating to a staggering burden of US$ 50 billion, according to a report by FAO on the economic catastrophe posed by foodborne AMR. This figure accounts for only one of over 30 pathogens responsible for antimicrobialresistant foodborne diseases, illustrating the extensive and alarming scope of the problem. As a matter of fact, the World Health Organization (WHO) has declared AMR as one of the top 10 global public health threats facing humanity.

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THE ROAD FROM FARM TO FORK: A COMPLEX JOURNEY The journey from farm to fork is a labyrinthine web, where factors intertwine to shape the safety of the food consumed. In Africa, where a significant portion of the population relies on locally sourced foods, the AMR crisis manifests in multifaceted ways including; AGRICULTURE AND LIVESTOCK: THE PERILOUS INTERSECTION Agriculture forms the backbone of Africa's economy, and it is intertwined with the food culture. Antimicrobials play a critical role in treating diseases of food-producing animals (aquatic and terrestrial) and plants, helping to ensure food security. In some cases, antimicrobial substances are used to treat microbial diseases of plants. However, the heavy use of antibiotics to enhance animal growth and prevent infections in livestock creates a breeding ground for antibiotic-resistant bacteria. These bacteria can infiltrate the food chain, from meat and milk to vegetables, as contaminated soil and water spread the resistance. Remember, these bacteria can survive cooking if the food isn't properly handled or cooked. From there, they can infect humans, leading to illnesses that are difficult to treat. Research by the Kenya Medical Research Institute (KEMRI) found high levels of contamination in raw pork and poultry meat sold in leading supermarkets in Kenya. Out of the 393 samples collected from the supermarkets, 98.4% of pork and 96.6% of poultry were contaminated with high levels of bacteria. The study noted that out of the 611 bacterial isolates recovered, 38.5% were multi-drug resistant. This resistance was noted for critically essential antimicrobials (according to the WHO) such as rifampicin (96%), ampicillin (35%), cefotaxime (9%), cefepime (6%), and ciprofloxacin (6%). Moreover, the study observed high resistance to key antimicrobials for veterinary medicine such as tetracycline (39%), sulfamethoxazole (33%), and FOODSAFETYAFRICA.NET

trimethoprim (30%). Antimicrobials and their residues can also accumulate in the environment through contamination with human or animal waste, inadequate disposal

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5000 NUMBER OF LIVES LOST DUE TO ANTIMICROBIAL RESISTANT NONTYPHOIDAL SALMONELLA of waste products resulting from the manufacture of antimicrobials, and the use of antimicrobials as pesticides. Contact of animals with contaminated water and soil leads to transmission of resistant bacteria to and from food animals and within food chains.

CULTURAL PRACTICES AND HEALTH BELIEFS: A CHALLENGE OF AWARENESS Traditional beliefs often influence healthcare choices in Africa, and the misuse of antibiotics is no exception. In some communities, antibiotics are perceived as powerful panaceas that can cure a range of ailments, from minor infections to viral illnesses. This deep-rooted misconception leads to selfmedication and non-compliance with prescribed antibiotic courses, fostering the evolution of drug-resistant bacteria. The utilization of antimicrobials within animal and plant production is subject to a complex interplay of various factors. One pivotal aspect is the burden of diseases that could otherwise be mitigated through alterations in environmental hygiene, nutrition, husbandry practices, and other management strategies. The challenge is compounded by limited access to experts in animal and plant health, alongside insufficient training and support for these specialists. Another

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

TOPICAL FOCUS | Antimicrobial Resistance

significant factor driving antimicrobial use is their application as growth and production enhancers in animals. The absence of stringent regulation and oversight further contributes to this phenomenon, facilitating the unmonitored administration of antimicrobial drugs. Moreover, the ready availability of these drugs through over-the-counter or internet sales exacerbates the situation. The market's susceptibility to substandard and falsified antimicrobials adds another layer of concern. Inadequate awareness of best practices also plays a role, resulting in excessive or inappropriate use. Complex anthropological,

food safety are both immediate and farreaching. Implications on health The rise of antibiotic-resistant infections presents a grim picture for healthcare systems across Africa. Common illnesses that were once easily treatable now pose serious challenges, leading to increased mortality rates and prolonged hospital stays. The limited availability of effective antibiotics puts a strain on healthcare resources and exacerbates healthcare inequalities, as vulnerable communities bear the brunt of the crisis. Some of the bacteria that cause food poisoning are antimicrobial resistant

Klebsiella pneumoniae, Streptococcus pneumoniae, Acinetobacter baumannii, and Pseudomonas aeruginosa) were responsible for 929 000 deaths attributable to AMR and 3·57 million deaths associated with AMR in 2019. Implications for the economy The AMR crisis extends beyond health, permeating the socio-economic fabric. The decline in agricultural productivity due to antibiotic-resistant infections in livestock disrupts food supply chains and raises food prices. Farmers face losses as their livestock fall prey to untreatable infections, compounding the cycle of poverty in already vulnerable communities. FAO estimates that in just ten years, 24 million more people may be forced into extreme poverty as a result of AMR, many of whom are in lowincome countries. CRAFTING A RESILIENT CULINARY FUTURE Addressing antimicrobial resistance in African agriculture and food production requires a multi-pronged approach that encompasses responsible antibiotic use, sustainable practices, and innovative solutions. Here are some potential solutions along with examples of successful interventions that African nations can adopt to safeguard their culinary legacy and public health;

sociocultural, political, and economic influences further erect barriers to the implementation of sound practices, creating a multifaceted challenge that necessitates comprehensive solutions. THE RIPPLE EFFECT: UNRAVELING THE CONSEQUENCES The repercussions of AMR on Africa's

These infections are already bad enough on their own, causing severe diarrhea, vomiting, and even death in severe cases. But when they become resistant to treatment, they turn into an invincible and destructive threat. Lancet records that the six leading pathogens for deaths associated with resistance (Escherichia coli, followed by Staphylococcus aureus,

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1. Multi-sectoral Collaboration: A Unified Front AMR is a complex problem that requires a united multisectoral approach. If action is not taken, FAO predicts that the rise of AMR cumulatively may result in over US$3.4 trillion loss in the world’s annual gross domestic product (GDP) in ten years. Governments, healthcare systems, agriculture, and the culinary industry must come together to address the AMR challenge. Coordinated efforts can lead to regulatory reforms, guidelines for responsible antibiotic use, and awareness campaigns to educate communities about the dangers of antibiotic misuse. This can be achieved through the

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FAO and partners train veterinarians on animal handling and sampling collection

One Health approach. It brings together multiple sectors and stakeholders engaged in human, terrestrial, and aquatic animal and plant health, food and feed production, and the environment to communicate and work together in the design and implementation of programs, policies, legislation, and research to attain better public health outcomes. The Third Global High-Level Ministerial Conference on Antimicrobial Resistance, hosted in Muscat, Oman, last year adopted the Muscat Ministerial Manifesto, which sets out the three global targets for managing AMR. One of the targets aims to reduce the total amount of antimicrobials used in agri-food systems by at least 30-50% by 2030, galvanizing national and global efforts. It also aims to preserve critically important antimicrobials for human medicine, ending the use of medically important antimicrobials for growth promotion in animals. The third target involves ensuring that ‘Access’ group antibiotics (a category of antibiotics that are affordable, safe, and have a low AMR risk) represent at least 60% of overall antibiotic consumption in humans by 2030. The Quadripartite organizations made up of the Food and Agriculture Organization of the United Nations (FAO), the United Nations Environment Programme (UNEP), the World Health Organization (WHO), and the World Organisation for Animal Health (WOAH), have recently established the Quadripartite Technical Group on the Economics of Antimicrobial Resistance (QTG-EA). The Technical Group will advise the Quadripartite

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Organizations and the Global Leaders Group on AMR on the selection of optimal antimicrobial resistance (AMR)

LANCET RECORDS THAT THE SIX LEADING PATHOGENS FOR DEATHS ASSOCIATED WITH RESISTANCE INCLUDE: E.COLI, FOLLOWED BY S.AUREUS, KLEBSIELLA PNEUMONIAE, STREPTOCOCCUS PNEUMONIAE, ACINETOBACTER BAUMANNII, AND PSEUDOMONAS AERUGINOSA interventions, the costs imposed by AMR and the benefits reaped in tackling it across each of the One Health settings – human health, animal health, environmental health, agri-food, and plant health.

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TOPICAL FOCUS | Antimicrobial Resistance

preventative measures. According to annual studies by the Institute of Marine Research in Norway, no residues of antibiotics have ever been found in Norwegian salmon. Dutch dairy farmers have also managed to drastically cut antibiotic use in treating animal diseases. In 2008, a memorandum of understanding was drafted and signed by farmers, veterinarians, and dairy representatives that committed the industry to a multi-stage effort to reduce antibiotic use while increasing transparency on dairy farms.

2. Alternative Disease Prevention Methods Instead of relying solely on antibiotics, farmers can adopt alternative methods to prevent and manage diseases. Implementing vaccination programs for livestock can significantly reduce the need for antibiotics. For instance, in Denmark, a successful vaccination campaign reduced antibiotic use in pig farming by targeting specific diseases. The use of probiotics and prebiotics can promote healthy gut flora in animals, enhancing their immune systems and reducing the need for antibiotics. In Thailand, probiotics were used to successfully manage disease in shrimp farming. Traditional herbal remedies and natural products can also be explored as alternatives to antibiotics. In India, herbal extracts have been used effectively in poultry farming to boost immunity and reduce antibiotic use. 3. Integrated Pest Management Embracing integrated pest management practices can reduce the need for chemical pesticides in crop production. By using natural predators, crop rotation, and resistant plant varieties, farmers can mitigate pest and disease pressures without resorting to antibiotics. Perhaps Africa could take some notes from Norway's salmon farming industry which has managed to reduce antibiotic use by implementing strict regulations, adopting cleaner fish to control parasites, and focusing on 40

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4. Technology and Innovation Rapid diagnostic tests can identify bacterial infections and determine their antibiotic resistance profile, allowing for targeted treatments. The use of such tests has proven successful in the Netherlands in optimizing antibiotic use in animal farming. Implementing precision agriculture techniques can help optimize resource use, reducing the risk of disease outbreaks and the need for antibiotics. This approach has gained traction in various parts of the world, improving both productivity and sustainability. In addition, strengthening AMR surveillance and research within but also across sectors can lead to a better understanding of the burden of resistance and enable the implementation of setting-specific measures to prevent further spread. Similarly, reliable data on AMR in animals are needed to inform policy and plan educational interventions for effecting behavior change and reducing AMR. Last year, FAO created a platform dubbed the “International Antimicrobial Resistance Monitoring (InFARM) platform” to gather data on AMR in food and agriculture that may help to manage the risks. The InFARM data platform offers a standardized method for gathering, analyzing, interpreting, and sharing AMR data about livestock and food. Developing new antimicrobial classes and systems (e.g. plasmids, phages), that are used only in food production, would also make the emergence of resistance to these antimicrobials less problematic to human health. 5. Education and Outreach Empowering farmers, consumers, and healthcare professionals with knowledge is pivotal in combating AMR. Educational initiatives can debunk myths surrounding antibiotics, encouraging responsible antibiotic use and raising awareness about the risks of AMR-laden foods. Organizations like the FAO are involved in capacity-building initiatives in Africa. Educating consumers about the risks of antibiotic-resistant bacteria in food can drive demand for responsibly sourced products and encourage behavioral change. Addressing the mute but potentially catastrophic enemy of antimicrobial resistance, Africa finds itself on a challenging battlefield. However, through sheer determination and concerted efforts at every level, we can tip the scales in our favor ensuring that the legacy of diverse flavors lives on for generations to come. Are you ready to join the fight against antimicrobial resistance? FSA

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INFOGRAPHIC

Antimicrobials are given to food producing animals

Infections from drug resistant bacteria can be more severe and difficult to treat than those from drug susceptible bacteria

01 Antimicrobials

Antimicrobial Resistance (AMR) along the food chain

Drug resistant bacteria develop in animals

05 ...and can be transferred to people by eating food

Drug resistant bacteria can spread to the environment

MARCH 2023 | FOOD SAFETY AFRICA MAGAZINE

...and to food

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SECTOR FOCUS | Fruits & Vegetables

From Orchard to Plate: What it Takes to Bring Safe Fruits and Vegetables to Market

By Catherine Odhiambo

rab a juicy mango, a crunchy apple, or a refreshing bunch of grapes, and what comes to mind? Likely, the burst of flavor, the sweet or tart taste dancing on your taste buds. But have you ever considered the journey these fruits embarked on before reaching your plate? More importantly, the safety measures put in place to ensure they are healthy to consume? In this article we seek to unravel the intricate web of challenges faced in the cultivation and distribution of fruits and vegetables and explore the ingenious solutions that nurture both our bodies and the planet.

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A JOURNEY CHARACTIZED BY PERISHABILITY Fruits and vegetables, those magnificent guardians of nutrition and taste, bear a secret burden: the crown of perishability. From the instant of harvest, a relentless countdown begins, and a race against decay commences. Every passing minute, the dance of enzymes, microorganisms, and atmospheric forces orchestrates a delicate balance between life and deterioration. It is a dance both graceful and merciless, a reminder that these treasures, abundant today, may become but a fleeting memory tomorrow. This is especially true in developing countries where up to 50 FOODSAFETYAFRICA.NET

percent of fruits and vegetables are lost in the supply chain between harvest and consumption. Insufficient infrastructure, limited access to cold chain facilities, and lack of proper storage facilities lead to substantial post-harvest losses of fruits and vegetables, exacerbating food insecurity. The United Nations Development Programme (UNDP) reports that post-harvest losses in Africa can account for up to 40% of total production, emphasizing the urgency to address these challenges. The African Development Bank (AfDB) also highlights that inadequate infrastructure is a significant barrier to food safety and quality, hindering the growth of agricultural markets and value chains. ESTABLISHING SAFETY STANDARDS Before a single orange is plucked from the tree or a tender lettuce leaf is picked from the soil, established standards lay the foundation for food safety in the fresh produce sector. Local and international regulatory bodies, such as the Codex Alimentarius Commission, the Food and Agriculture Organization (FAO), and government agencies, collaborate to define stringent guidelines that safeguard consumers against potential hazards. African countries also stand strong with their own food safety and quality regulations established by the National Food Control Agencies or Authorities. A good example is the Kenyan Standard KS1758 part 2 developed by agricultural private sector stakeholders, the Ministry of Agriculture, Livestock and Fisheries, and the Kenya Bureau of Standards (KEBS) in July 2021. It outlines processes, inputs, and considerations that will go into ensuring that fresh produce that ends up on retail shelves in the domestic market is safe. It champions not only quality but also the welfare of workers and the environment, fostering a holistic approach to food safety. The Codex Committee on Fresh Fruits and Vegetables (CCFFV) is responsible for elaborating worldwide

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standards and codes of practice for fresh produce. The CODEX STAN 190-1995: Standard for Fresh Fruits and Vegetables includes general requirements related to quality, safety, labeling, and presentation. Meanwhile, the CODEX STAN 240-2003: Code of Hygienic Practice for Fresh Fruits and Vegetables outlines best practices for the hygienic handling and processing of fresh fruits and vegetables to minimize the risk of contamination. It emphasizes the importance of proper sanitation and the prevention of foodborne illnesses. There are also standards for specific fruits and vegetables. The WTO oversees international trade rules, including the Sanitary and Phytosanitary (SPS) Agreement, which

governs food safety and animal and plant health measures. African countries adhere to the SPS Agreement while setting their own national regulations to meet international standards. There are also voluntary certification

programs like the GLOBALG.A.P. Integrated Farm Assurance (IFA) standard for fruit and vegetables. The IFA standard for fruit and vegetables is a global standard for responsible farming practices at the primary production level, covering preharvest activities such as soil management and plant protection product application, to basic postharvest handling. BALANCING PEST CONTROL AND CONSUMER SAFETY The agricultural landscape is stained with the complexities of pesticide use. A delicate balance between effective pest control and consumer safety ensues, as improper application and inadequate regulation result in harmful residues on

fruits and vegetables. In the midst of this dance, real-life data paints a chilling picture of pesticide contamination. According to a study conducted by the Food and Agriculture Organization

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

SECTOR FOCUS | Fruits & Vegetables

Launch of the KS1758 Standard

(FAO), over 50% of fruits and vegetables sampled in some African countries exceeded the maximum residue levels established by international standards, indicating widespread

IT IS NOT UNCOMMON TO FIND PRODUCE IN INFORMAL MARKETS PLACED ON THE GROUND AND ON WALKWAYS, IN CONTACT WITH DIRT. contamination. In Kenya, a survey conducted by the Kenya Plant Health Inspectorate Service (KEPHIS) revealed that up to 90% of produce sampled at open markets had pesticide residues exceeding recommended levels. These alarming findings leave us to grapple with the imperative of better management and monitoring. BATTLE AGAINST HIDDEN PATHOGENS The presence of harmful pathogens that could transform a mouthful of nourishment into a source of illness continues to 44

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be a pressing concern in the fresh produce sector. Pathogens can infiltrate fruits and vegetables during growth or through contaminated irrigation water, soil, or post-harvest handling. The World Health Organization (WHO) estimates that each year, over 91 million cases of foodborne illnesses are reported in Africa, with fruits and vegetables being common sources of contamination. The microbiological pathogens associated with fresh fruits and vegetables include Salmonella spp., Shigella spp., Campylobacter, pathogenic strains of Escherichia coli, Listeria monocytogenes, Yersinia pseudotuberculosis, norovirus, hepatitis A virus and parasites such as Cyclospora cayetanensis, Giardia lamblia and Cryptosporidium parvum. POOR HANDLING PRACTICES Inadequate post-harvest handling, like a ripple effect, amplifies the deterioration of fruits and vegetables. The story of rough transportation, improper storage, and inadequate infrastructure adds another layer to the challenges. It is not uncommon to find produce in informal markets placed on the ground and on walkways, in contact with dirt. It is also not unusual in some markets to find garbage bins or waste piles next to traders selling fruits and vegetables. Here, statistics from the International Food Policy Research Institute (IFPRI) tell the tale of losses ranging from 20% to 50%, as we face the urgency of redefining how we treat these natural wonders. FOODSAFETYAFRICA.NET

CULTIVATING SOLUTIONS: EFFECTIVE STRATEGIES FOR PRODUCE SAFETY To overcome the challenges that loom in the fields, innovative strategies ranging from digital tracking systems to modern packaging methods are essential for safeguarding the integrity of fresh fruits and vegetables. Investment in Cold Chain Infrastructure The struggle against perishability has spurred human ingenuity to weave a tapestry of preservation techniques. As highly perishable commodities, fruits and vegetables are extremely sensitive to high temperatures, specific heat reduction and on-site cooling practices play a key role in preserving their freshness, texture, and nutritional value while also preventing the growth of harmful bacteria. When appropriate, fresh fruits and vegetables should be maintained at appropriate temperatures after cooling to minimize microbial growth. The temperature of the cold storage should be controlled, monitored, and recorded. Maintaining optimum temperatures of leafy vegetables in the 1-5°C range throughout the supply chain or minimizing the time they are exposed to

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higher temperatures will limit microbial proliferation and, depending on the type of the product, may optimize quality. Consideration should be given to the type of product, particularly certain fresh herbs (e.g. basil and shiso) that are chill-sensitive and may require higher

KEY NUMBERS

90% PERCENTAGE OF PRODUCE WITH EXCESSIVE PESTICIDE RESIDUES storage temperatures to prevent quality deterioration that could leave the product vulnerable to food-borne pathogens. Minimizing the time such products are exposed to higher temperatures may be preferable. Good Agricultural Practices Implementing Good Agricultural Practices (GAPs) fosters responsible farming techniques that minimize food safety risks. This includes proper

sanitation, water management, pest control, and worker hygiene to uphold safe growing conditions. Farmers must regularly assess the quality of water sources used for irrigation. Regular testing for microbial contaminants, chemical residues, and heavy metals is essential to identify potential risks. Employing water treatment methods, such as chlorination or filtration, can help reduce microbial loads and safeguard against potential waterborne pathogens. In addition, implementing drip irrigation systems, which deliver water directly to the root zone of plants, can minimize contact with the edible portions of the crops, reducing the risk of contamination. Packers should use chemicals or other natural appropriate agents for post-harvest treatments in accordance with GAPs and Good Manufacturing Practices (GMPs). Such treatments should be carried out in accordance with the manufacturer’s instructions for the intended purpose. Sprayers for post-harvest treatments should be calibrated regularly to control the accuracy of the rate of application. They should be thoroughly washed when used with different chemicals and on different fruits or vegetables to avoid contaminating the produce.

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SECTOR FOCUS | Fruits & Vegetables

Implementing Effective Traceability Transparency is the bedrock of trust. Robust traceability systems, fueled by technology, offer a transparent journey from farm to table. By tracing each step, authorities can respond rapidly to outbreaks, enhancing public safety while bolstering consumer confidence. Blockchain technology is fast gaining popularity in the food industry for its ability to provide an immutable, transparent record of each product's journey. Utilizing barcode or radio frequency identification (RFID) technology allows for easy tracking and tracing of fresh produce throughout the supply chain. Allowing consumers to scan a QR code or enter a product code to access information

to take immediate action when any safety or quality parameters are breached. Nanotechnology Nanotechnology, though still in its nascent stages in Africa, holds great promise for improving food safety. Nano-sensors can be used to detect harmful pathogens and contaminants in food, while nano-packaging can help extend the shelf life of fresh produce, thus reducing waste and ensuring food safety. Smart Packaging Another innovation changing the face of food safety is smart packaging. This technology involves adding sensors and indicators into the packaging that can detect and signal food spoilage. A West African startup, FoodLocker, uses smart packaging technology to prolong the shelf life of fruits and vegetables, reducing food waste and ensuring that consumers receive only the freshest produce. Precision Agriculture Precision agriculture is another game-changer. This method employs satellite imaging and AI to monitor crop health and predict yield, allowing farmers to apply precise amounts of water, fertilizer, and pesticides, making produce safer. An example of this is Farmshine, a Kenyan-based company, that leverages satellite imaging to optimize farming practices, thereby enhancing the safety and quality of produce.

about the origin and safety of their purchased fruits and vegetables enhances trust and confidence in the supply chain. For example, Twine Agri is a Kenyan-based startup that uses blockchain technology to document and monitor every step of the agricultural value chain, ensuring safety and quality control. IoT and Sensor-based Technologies Internet of Things (IoT) and sensor-based technologies are another game changer for food safety. Sensors can continuously monitor temperature, humidity, and other environmental conditions, ensuring that the fresh produce maintains its quality throughout the supply chain. The IoT, on the other hand, provides real-time data, enabling stakeholders 46

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ENSURING INCLUSIVITY IN FOOD SAFETY While these innovative approaches are indeed promising, they are not a silver bullet. It's crucial to create an enabling environment that supports their adoption and scaling up. A good place to start could be in empowering everyone involved in the supply chain, from farmers to consumers, with food safety education. Knowledge is a powerful tool in mitigating risks and promoting responsible practices. Farmers often lack resources and face unique challenges in adopting modern food safety techniques. Providing training and capacity-building initiatives for smallholder farmers can help them understand and implement food safety practices. Partnering with nongovernmental organizations (NGOs) can also bridge the knowledge gap and assist smallholder farmers in adopting the best food safety practices. Moreover, offering financial support and incentives can motivate smallholder farmers to invest in food safety infrastructure and certifications. Ultimately, consumers also play a pivotal role in demanding and supporting food safety in the fresh produce industry. Educating consumers about the importance of food safety practices and their impact on public health through educational workshops, online resources, and community initiatives empowers them to make informed choices and advocate for safer produce. Clear and informative labels can guide consumers in selecting fresh produce that meets safety standards FSA

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BASICS OF FOOD SAFETY & QUALITY | Cleaning & Sanitation

Cleaning and Sanitation in Food Industries: What Every Food Processor Should Know

By Panoth Abhirami and N Venkatachalapathy

INTRODUCTION Given the transnational nature that exists in the modern food business and its logistics, the issue of food safety has emerged as an important challenge all over the world. According to WHO reports, around 600 million fall ill after consuming contaminated food and around 420,200 people die every year. These lives could have been saved if food handlers ensured all food safety requirements were strictly adhered to. As food safety can involve many things including standards and certifications, the UK Food Standards Agency has simplified the whole process into just 4Cs namely Cleaning, 48

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Cooking, Chilling, Cross-contamination. In this article, we explore the first of the 4Cs- Cleaning and what food processors need to do to ensure their cleaning program is effective in protecting food against contamination. BASICS OF CLEANING AND SANITATION IN FOOD INDUSTRIES Food sanitation refers to the execution of specific guidelines and instructions to hinder food contamination and maintain its safety for consumption. On the other hand, cleaning is a process of removing visible dirt by using water, air, or other FOODSAFETYAFRICA.NET

ITYPE OF CLEANERS

USE OF CLEANING AGENT

Detergents

Breaking up the dirt and making it easy to wash

Degreasers

To remove grease from oven tops, grill backsplashes, delivery counters

Abrasives

To clean floors, pots or pans, and kitchens

Acids

To remove mineral deposits from vessels

Table 1: Cleaning agents and their usage cleaning materials. A thorough cleaning process involves three parts: removing unwanted substances with either water, air, or cleaning materials, rinsing, and drying. When it comes to cleaning, different cleaning compounds are needed depending on the spot and equipment that must be cleaned. The type of dirt to be cleaned, the properties of the water, the application technique, and the area and type of machinery to be cleaned are all important factors to take into account when choosing a cleaning compound. SUCCESSFUL CLEANING AND SANITATION PROCESS To ensure a successful cleaning and sanitation process, each and every step must be carried out with utmost precision. The fundamental steps to be followed include; 1. Dry Cleaning and Debris Removal The sanitation process commences with the removal of debris, paper, packaging, and any spills of products or ingredients in a dry manner. This should be an ongoing practice throughout the manufacturing shift to prevent excessive accumulation and avoid unsanitary processing conditions.

surfaces for cleaning. The temperature of the water used for this cleaning phase is of utmost importance, as it varies depending on the type of dirt present. Generally, the recommended water temperature falls within the range of 130 to 160°F, typically about 5°F above the melting point temperature of the fat being dealt with. It's crucial not to allow the water temperature to exceed 185°F or go higher because, at such elevated temperatures, proteins can denature and tightly adhere to surfaces, making their removal more challenging. Both the dry pickup and the rinse stages are critical in the process, as they play a vital role in removing as much dirt as possible. This is especially important because most chemical cleaners are not designed to address excessive dirt or severe contamination. 4. Chemical Cleaning Clean all equipment and environmental surfaces by using a combination of detergent and hot water. The optimal water temperature for this task typically ranges from 130°F to 160°F (54.40C - 71.10C), with the exact temperature dependent on

2. Dismantling and Dry Pickup When dismantling equipment into individual components or opening equipment panels to clean the interior, always protect electrical panels or motors with plastic coverings and secure them to prevent water from entering areas that could cause damage. Always safeguard moving equipment, such as blenders, with lockout or tagout procedures to prevent injuries, especially those that require reaching into the equipment. Avoid placing equipment components on the floor, stairs, or platforms with foot traffic, as this can create additional opportunities for bacterial growth and lead to the recontamination of cleaned parts. Instead, utilize racks or clean-out-of-place (COP) tanks for these components. 3. Hot-Water Rinse After completing the dry cleaning process, it is essential to follow it up with a hot-water rinse. This rinsing step serves multiple purposes: it helps break down fat residues, eliminates visible dirt, and employs mechanical action to prepare the FOODSAFETYAFRICA.NET

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

BASICS OF FOOD SAFETY & QUALITY | Cleaning & Sanitation

SL NO METHOD

SPECIFICATION

OBSERVATIONS

Hot air

82°C for 20 min

Reduction in microbial load

Hot water

75°C for 30 min

Reduction in E-coli and Salmonella typhimurium count (3.73.8 log reduction)

Steam

100°C

Reduced number of different indicator organism

Ionizing radiations ≤1KGy for 30s

Reduced Listeria monocytogenes and E-coli count (4.1 – 4.9 log reduction)

UV rays

254nm

Reduced the population of E-coli, Listeria innocua, Salmonella enteritidis, and Salmonella aureus (1.21-1.75 log reduction)

UV + IR

50°C for 60sec

Spores of Bacillus subtilis were inactivated ( 0.5-0.9 log reduction)

Aqueous ozone

6 ppm for 1 min

Bacillus subtilis and Pseudomonas fluorescence were eliminated from the surface of stainless steel

Nisin

6.75 × 10-3 ppm, 5 min, 20 °C

Elimination of Listeria monocytogenes (2.58 log CFU/cm2) on stainless steel surfaces

Carvacrol

0.05 to 0.1%, 1 h

Elimination of Salmonella sps (7 log reduction) and Listeria sps (2-3 log reduction) from stainless steel surface

Hydrogen Peroxide

0.5%

Reduction of 4 log10 CFU/ml against Staphylococcus aureus, Enterococcus hirae and Pseudomonas aeruginosa

Chlorine

50 ppm for 7sec

Reduction in Salmonella typhimurium and Listeria monocytogens between 4.12-5.43 log

Chlorine dioxide

5% for 10min

Reduction of 4.42 log CFU Bacillus cereus on stainless steel

Iodine

12.5 -25ppm for 30s

Obtained 105 log reduction of various microbes

Quaternary ammonium compounds

200-500ppm for 30s

Reduction of microbes on polystyrene with 2.7 log CFU/cm2

Triclosan

0.2% to2%

Reduction in Salmonella aureus and Serratia sps with 0.5 -1 log CFU/cm2 and 1.5 -1.7 log reduction for E-coli and Salmonella sps

Table 2: Technologies used for decontamination purposes the specific cleaning chemicals being utilized. The cleaning process may encompass multiple stages, and the cleaning agents employed may consist of various components. These variations are determined by factors such as the type of dirt that needs to be eliminated, the hardness of water, and 50

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the need to prevent scale buildup. Proper chemical mixing plays a pivotal role in achieving effective cleaning and managing costs, especially when not using an automated dispenser. It is crucial to train sanitation workers in the correct methods of chemical blending. If necessary, employ tools such FOODSAFETYAFRICA.NET

as test strips, titration chemicals, or pH/ conductivity probes that are accessible with certain ATP devices to confirm the chemical concentrations. It is essential to emphasize to them that excessive chemical usage will not simplify the cleaning process; in fact, it can lead to equipment damage, residue buildup, and unnecessary expenditure. After applying the chemical to the surface, it needs some time to work its way in and dissolve the dirt. However, sanitation workers should not leave it for so long that it starts to dry. If necessary, use mechanical action to remove the dirt and prevent the buildup that can lead to the formation of biofilm. Typically, make it a practice to scrub surfaces that come into direct contact with daily, and those less frequently touched, like frames, at least once a week. When rinsing and applying cleaning solutions, operate conveyors or other equipment at low speeds to ensure that all surfaces are properly treated. The schedule for taking belts off for scrubbing and soaking should be determined by the plant and included in

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the master sanitation plan. 5. Rinse and Sanitize After finishing the cleaning procedure, the rinsing step will eliminate any dirt particles suspended in the detergent. Rinse all surfaces thoroughly with hot water within the temperature range of 130 to 160°F (54 to 71°C) to ensure complete removal of any soap residues. Be cautious to prevent excessive splashing or water spraying onto floors and drains, as this could potentially generate aerosols. The last phase of the process involves the application of sanitizer to all surfaces that have been cleaned and rinsed. This step is crucial for eliminating hidden microorganisms. The proper use of sanitizers plays a vital role in managing microorganisms to ensure food safety and maintain product shelf stability. It's important to note that sanitizing does not substitute for thorough handwashing or the cleaning of equipment and facilities. It however complements effective cleaning by reducing the number of microorganisms

to a level that is considered safe. It's essential to recognize that certain factors, particularly organic materials like protein, can diminish the effectiveness of sanitizers against microorganisms. Consequently, plant employees should receive training on correct handwashing techniques, equipment/facility cleaning, and the removal of all traces of carbohydrates, fat, protein residues, and biofilms before carrying out the sanitization process. ESTABLISHING A CLEANING AND SANITATION PROGRAM Establishing a comprehensive cleaning and sanitation program is crucial for maintaining a safe and healthy environment. Here's a step-by-step guide to help you establish an effective cleaning and sanitation program: 1. Assessment and Planning: Identify Areas: Determine which areas need cleaning and sanitation. Focus on high-traffic areas and spaces prone to contamination. Risk Assessment: Identify potential

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BASICS OF FOOD SAFETY & QUALITY | Cleaning & Sanitation

AUTHOR & CO-AUTHOR PROFILES

NAME: PANOTH ABHIRAMI ROLE: Department of Food Engineering at National Institute of Food Technology, Entrepreneurship and ManagementThanjavur, Tamil Nadu

Ms. Panoth Abhirami is a Senior Research Fellow working on oilseed drying under Dr. N Venkatachalapathy’s guidance in the Department of Food Engineering. Ms. Abhirami holds an MTech in Food Process Engineering and earned her undergraduate degree in Agricultural Engineering. She commenced her doctoral studies at the National Institute of Food Technology, Entrepreneurship, and Management, Thanjavur, Tamil Nadu, India.

NAME: DR. N VENKATACHALAPATHY ROLE: Professor and Head Department of Food Engineering at National Institute of Food Technology, Entrepreneurship and Management – Thanjavur, Tamil Nadu, India (Ministry of Food Processing Industries, Government of India)

Dr N. Venkatachalapathy is the Professor and head of the Department of Food Engineering and Chairman of the Centre of Excellence in Grain Sciences at the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India. His recent research efforts are primarily dedicated to solving the challenges faced by farmers and initial processors on the farm. This encompasses the development of gadgets aimed at enhancing the value of agricultural products and augmenting the earnings of farmers and processors right at the farm level. Also, his research interest is in cold storage and drying of farm produce.

risks, such as the spread of germs, allergens, or specific contaminants related to your environment. 2. Regulatory Compliance: Familiarize with Regulations: Understand and comply with local, state, and federal regulations regarding cleaning and sanitation in your industry. Industry Standards: Follow industryspecific guidelines if applicable. Different industries have unique sanitation requirements. 3. Develop Protocols: Create Standard Operating Procedures (SOPs): Develop detailed SOPs for cleaning different areas/items. Include cleaning methods, required products, frequency, and responsible parties. Training: Train employees on the protocols. Ensure everyone understands the importance of following the procedures accurately. 4. Selecting Cleaning Agents and Equipment: Choose Appropriate Products: Select cleaning agents suitable for specific surfaces (wood, glass, electronics, etc.). Consider eco-friendly options if possible. Invest in Equipment: Provide employees with necessary cleaning equipment (mops, vacuums, microfiber cloths, etc.). Ensure equipment is wellmaintained. 5. Implementation: Establish a Cleaning Schedule: Create a cleaning schedule specifying daily, weekly, and monthly tasks. High-touch surfaces (doorknobs, switches) may require more frequent cleaning. Monitoring: Regularly supervise cleaning activities to ensure protocols are followed correctly. 6. Quality Control: Regular Inspections: Conduct routine inspections to assess the cleanliness of the facility. Feedback Mechanism: Establish a system for feedback. Encourage employees to report cleanliness issues

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promptly. 7. Response Plan: Outbreaks or Contamination: Develop a plan to handle outbreaks or contamination. This includes deep cleaning, isolating affected areas, and ensuring safe disposal of contaminated items. 8. Documentation and RecordKeeping: Maintain Records: Keep records of cleaning activities, including dates, tasks performed, and any issues identified. Review and Update: Regularly review the program's effectiveness and update protocols based on feedback and changing needs. 9. Communication: Transparent Communication: Communicate the cleaning schedule to everyone involved. Transparent communication builds trust. 10. Continuous Improvement: Feedback Analysis: Analyze feedback and adapt the cleaning program accordingly. Continuous improvement ensures the program stays effective in the long term. ADVANCES IN CLEANING AND SANITATION OF FOOD CONTACT SURFACES Despite the utilization of sophisticated environmental controls by growers, processors, and shippers throughout cultivation, postharvest washing, sanitization, and transportation, the persistence of outbreaks underscores the necessity for further measures to enhance processing control. In order to decrease the microbial load on food contact surfaces various advanced techniques can be employed. These include; Cold Plasma Cold plasma inactivates foodborne pathogens by causing damage to cell membranes, DNA, and other cellular components by reactive chemical species and/or UV light. Since these

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antimicrobial modes of action derive from ionized gases rather than the application of exogenous chemical sanitizers, cold plasma is of interest for clean label and organic applications. Plasma Activated Water: Alternative for chlorinated water An alternative form of cold plasma treatment involves the capture of reactive chemical species in water, either through a solution (known as plasma-activated water or PAW) or in tiny separate droplets (referred to as plasma-activated mist or PAM). In the case of PAW, plasma is created and introduced into a volume of water, while in PAM, water droplets are passed through a dielectric barrier discharge or plasma jet. In both methods, the chemical reactions primarily result in the loss of the most short-lived products (such as UV light and oxygen singlets) due to recombination. The more durable reaction byproducts (including reactive oxygen species and ozone) remain suspended in the water and can be applied in ways that emulate traditional chemical sanitizers, but with a chlorine-free composition. Pasteurization with Radio Frequency Waves Raw eggs pose a recognized food safety risk, and the continuous worry revolves around the potential for Salmonella contamination. The application of Radio Frequency (RF) energy for egg pasteurization efficiently disables Salmonella while maintaining the quality of the shell eggs. This instance quotes the efficiency of Radio Frequency waves to decontaminate the egg surface. Gaseous Chlorine Dioxide Chlorine dioxide (ClO2) is gaining popularity as a sanitizer. When used in the form of a water-based solution, ClO2 can FOODSAFETYAFRICA.NET

achieve reductions of over 99.99% in bacterial pathogens on both food and surfaces that come into contact with food. ClO2 gas is commonly generated by mixing sodium chlorite salt with an organic acid. It is considered a more environmentally friendly choice compared to using sodium hypochlorite or calcium hypochlorite washes due to its lower production of trihalomethanes or chloramines. Aqueous ClO2 is produced as needed and added to water to create the sanitizing solution, which is subsequently employed for tasks like rinsing, drenching, or washing. When ClO2 gas is required for fumigation or product treatment, it is generated and applied within the facility. Remember, a successful cleaning and sanitation program requires diligence, consistency, and adaptability. Regularly reassess your methods and update protocols to meet evolving needs and challenges FSA

REFERENCE •

Sharma, S., Jaiswal, S., Duffy, B., & Jaiswal, A. K. (2022). Advances in emerging technologies for the decontamination of the food contact surfaces. Food Research International, 151, 110865.

•

Djukic, D., Moracanin, S. V., Milijasevic, M., Babic, J., Memisi, N., & Mandic, L. (2016). Food safety and food sanitation. Journal of Hygienic Engineering and Design, 14, 25-31.

•

Marriott, N. G., Gravani, R. B., & Schilling, M. W. (2006). Principles of food sanitation (Vol. 413). New York: Springer.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

OPINION | Laboratory of the future

What would the Laboratory of the Future look like?

Industry experts and laboratory equipment suppliers make their predictions on how the laboratory of the future will look like and the changing role of the Laboratory Analyst

By Mary Shirah

n a world facing the ever-pressing challenge of food security, experts from across the globe gathered to discuss the pivotal role that laboratories play in ensuring access to safe, nutritious, and sufficient food. At the heart of the discussion was the fundamental concept of food security, a term often used but not always fully understood. As the event's host eloquently stated, food security means that "all people at all times have access to safe, nutritious, and sufficient food to enable them to lead a healthy life." It's a goal that remains elusive for far too many around the world.

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Laboratories are instrumental in ensuring the safety and quality of the food we consume daily. Their role was extensively discussed in a panel discussion that brought together industry professionals and technology experts from laboratory equipment and solutions suppliers. Some of the notable participants included Grace Namagembe who serves as a Quality Assurance Manager and Food Safety Team Leader at Biyinzika Poultry International Limited in Uganda, Professor George Abong’, an Associate Professor of Food Science at the University of Nairobi and the Chairperson of the Food Science and Technology Platform in

FOODSAFETYAFRICA.NET

Kenya (FoSTeP_K), Peter Mutuku, who holds the position of Technical Director at Sorela Scientific East Africa Limited. Others include Mr. Sylvester Gule, the Managing Director of Nesvax Innovations Limited, Mr. Rushabh Shah, Director at FNS Scientific, Mr. Robert Ng’eno, Head of Technical Services & Product Application at Sorela Scientific East Africa Limited, and Mr. Owen Fraser, Past President, AOAC Africa Section. Each panelist emphasized the critical role laboratories play in ensuring food safety and quality throughout the entire food supply chain, from farm to fork. They stressed that food safety concerns can arise at any stage of this chain, underscoring the importance of comprehensive solutions. LABORATORIES AS ENABLERS OF FOOD SAFETY AND QUALITY Rushabh Shah, representing FNS Scientific, highlighted that food safety and quality must be addressed holistically, involving all stakeholders in the food industry. "When we talk of food quality and food safety, it's not only at the final step where the consumer goods manufacturer has to look after safety. Even the goods being supplied from the supermarket to your home nowadays with deliveries can also pose food safety issues if not handled well," he stated. As the panelists shared their insights, it became evident that laboratories are indispensable in the pursuit of global food security. They are not only enablers of safe and sufficient food but also the guardians of our health and well-being. Mr. Sylvester Gule, the Director of Nesvax Innovations Limited in Kenya emphasized the changing demographics in laboratory teams. Traditionally male-dominated, the industry is now seeing a more balanced gender ratio, with a growing number of women and younger analysts entering the field. This diversity brings fresh perspectives and demands for efficiency and speed.

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ADVANCEMENTS IN LABORATORY TESTING TECHNOLOGIES The field of laboratory testing and quality assurance has witnessed significant advancements in recent years, driven by the need for faster, more accurate, and efficient testing methods. In the discussion, experts in the industry shed light on the modern testing methodologies and equipment that are transforming the landscape of quality control. The panelists noted that manufacturers are developing cutting-edge equipment, software, and hardware to provide quicker and more accurate results. Virtual reality (VR) support systems are being integrated to offer remote assistance and ensure maximum uptime for equipment. Artificial intelligence and big data are becoming integral to laboratory analysis. These technologies enhance the speed and accuracy of data analysis, making laboratory results comparable on a global scale. Addressing a long-standing challenge in Africa, Mr. Gule emphasized the importance of local support for laboratory equipment. This ensures that laboratories can maintain equipment effectively, minimizing downtime and ensuring consistent quality testing. Rapid testing solutions one of the key developments in laboratory testing is the advent of rapid testing solutions. Mr. Gule emphasized the importance of speed without compromising accuracy. “These rapid solutions deliver results in a matter of minutes and are cost-effective, making them a valuable asset in industries such as food production, where time is of the essence. They provide initial insights into product safety, allowing manufacturers to make informed decisions quickly,” he said. Underscoring the importance of rapid methods, Mr. Fraser noted that these methods are excellent for monitoring.

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OPINION | Laboratory of the future

However, he pointed out that for compliance purposes, laboratories need to use reference methods. “The lab in the bag is great and cuts down on a lot of time you will need to release a product line. But you still need to have a reference method to use. In whatever methods you use, you must make sure that the methods are fit for purpose, and you must validate the performance,” he stressed. Complex, High-Accuracy Solutions While rapid testing solutions are vital, there is a place for more complex and high-accuracy methods. In situations where the highest level of precision is required, these methods come into play. Mr. Gule stressed that the choice between rapid and complex testing depends on the context. For example, when dealing with perishable goods like dairy products, manufacturers benefit from quicker results. However, for comprehensive assurance, they may use more intricate methods to validate the

IN WHATEVER METHODS YOU USE, YOU MUST MAKE SURE THAT THE METHODS ARE FIT FOR PURPOSE AND YOU MUST VALIDATE THE PERFORMANCE. OWEN FRASER - FORMER PRESIDENT AOAC AFRICA

initial findings. Microbiology Innovations Microbiology testing has faced unique challenges due to the time required for microbial growth and identification.

Traditional methods involve culturing bacteria for 24 to 72 hours before analysis. However, companies like Neogen have pioneered rapid automated microbiology techniques. These techniques leverage indicators that appear within hours instead of days, significantly reducing the testing timeline. This innovation is especially crucial in ensuring the safety of dairy products, where shelf life is limited. Mr. Owen also enlightened on the rise of nucleic acid testing in microbiology saying, “What’s exciting about this new technology is that it uses nucleic acid detection pre-enrichment. So you are able to test for multiple organisms in a multiplex format, shortening the detection time.” Consumer-Centric Approach A recurring theme in the discussion was the importance of meeting consumer needs. Mr. Sylvester highlighted that consumers expect quality and safety in the products they purchase. Manufacturers, in turn, aim to deliver products to market as quickly as possible while maintaining the highest standards. Rapid testing methods and automation enable manufacturers to release products sooner, extending their shelf life and providing consumers with safer options. The Role of Robotics, AI, and Automation As technology continues to advance, robotics, artificial intelligence (AI), and automation are becoming integral to laboratory testing. Mr. Mutuku, another industry expert, emphasized that testing is not solely about acquiring data but also about making informed decisions. “Speed and accuracy are paramount, and these technological advancements are instrumental in achieving reproducible results,” he echoed. Hygiena, an international company specializing in such technologies, showcased innovations that are revolutionizing the industry. Their bioluminal genic assay counts bacteria in the lag phase, significantly reducing the time required for testing. Furthermore,

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

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real-time PCR technology has proven invaluable, particularly during the COVID-19 pandemic, where rapid testing was essential for containment efforts. These technologies enable pathogen testing in hours rather than days, enhancing overall efficiency and safety. Affordability and Accessibility A crucial aspect of adopting these advanced technologies is affordability. Mr. Ahmed, representing Hygiena, revealed that the costs of implementing real-time PCR technology can be as low as U.S.$ 21,000, making it accessible to small and medium-sized enterprises (SMEs). The bio-luminal genic assay is also budget-friendly, with prices starting at approximately US$ 2,800. BLOCKCHAIN TECHNOLOGY IN LABORATORIES The panelists also delved into the impact of blockchain technology on traceability and data management in food laboratories. Blockchain technology has emerged as a potential game-changer in enhancing traceability in the food supply chain. By utilizing blockchain, it becomes possible to create an unbroken

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digital trail of a product's journey from farm to table. This transparency can greatly aid in identifying and addressing safety concerns. Blockchain technology also allows for the secure sharing of testing and quality data among stakeholders, including regulators. This can streamline the process of audits and verifications, ensuring that food products meet the required safety standards.

“This requires an integrated Quality Management System (QMS) in which the lab plays a very important part of. “Unfortunately we’re very far away from that because we will need to establish a network where labs are willing to share fundamental data coming out of whatever test they’re doing in order to enable traceability,” Mr. Fraser said.

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OPINION | Laboratory of the future

BOOSTING CAPACITY AND COMPETENCY OF LABS Mr. Mutuku affirmed that traceability of testing and quality control has become increasingly difficult, raising concerns about the integrity of the food supply chain. One key element in addressing this challenge, as per the panelists, is boosting the capacity and competence of laboratories. Laboratories need to be adequately equipped with state-ofthe-art instruments and technology to perform a wide range of tests. However, having advanced equipment is not enough; the personnel operating these instruments must be well-trained and competent. The training of analysts is vital to ensure the reliability of test results. It's not just about having the right equipment; it's about having skilled professionals who can operate these instruments effectively and interpret the results accurately. The food industry needs to invest in continuous training and development programs to keep laboratory staff updated with the latest techniques and methodologies.

Nevertheless, as Mr. Fraser highlights, there’s no skill greater than that of integrity in a lab technologist. “We most often don’t even think of that,” he stated. Government policymakers and regulatory bodies also play a critical role in shaping the future of food safety and security. These stakeholders must work in tandem with the food industry to establish and enforce standards and regulations that ensure the highest levels of safety and quality. Equipment manufacturers and suppliers have a significant role in supporting the food industry's laboratories. They must provide not only high-quality instruments but also comprehensive support and maintenance services. This support should include training for laboratory personnel, timely supply of consumables, and efficient repair and maintenance services. MAKING IT ACCESSIBLE AND AFFORDABLE One of the central concerns voiced during the panel discussion was the prohibitive cost of laboratory testing

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equipment and consumables. Mr. Mutuku emphasized that testing equipment can be exceedingly expensive. For laboratory testing to reach its full potential and benefit as many people as possible, it's crucial to find ways to lower these costs. “Consider the scenario where a single piece of equipment is valued at 20 million shillings. If this investment doesn't translate into increased testing, it raises questions about the practicality of such an expenditure. Hence, the urgent need to find solutions to reduce both equipment and consumable costs.” To address the cost issue, panelists also suggested looking to governments for assistance. Governments play a significant role in regulating and taxing laboratory equipment and supplies. By exploring means of reducing taxation, it becomes more feasible for laboratories to afford the necessary equipment. This could pave the way for a more equitable distribution of testing resources. THE FUTURE OF LABORATORIES Mr. Rushabh painted an exciting vision of the laboratory of the future. He predicted a shift towards fully automated laboratories, where human intervention becomes minimal. With the potential of automation in laboratory processes, the role of laboratory professionals may evolve. Instead of primarily focusing on conducting tests, they may pivot towards interpreting and utilizing the wealth of data generated. This shift emphasizes the importance of understanding the information derived from tests and making meaningful decisions based on it. Ultimately, the future of laboratory testing is driven by consumer needs. As Sylvester aptly noted, everything in the field revolves around what the consumers require. Whether it's lowering costs, adopting new technologies, or forming partnerships, these efforts should be directed toward making laboratory testing more accessible and beneficial for the end users FSA

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SUPPLIER NEWS & INNOVATIONS

Waseda Shimadzu Collaboration Laboratory pioneers rapid identification of natural compounds TOKYO – Shimadzu and the Haruko Takeyama Laboratory at Waseda University have unveiled a research hub to help in the identification of unknown compounds from nature, a task that holds the key to unlocking unprecedented advancements in functional foods and chemical products. Nature, as it turns out, is a treasure trove of microorganisms and plants, each producing an array of unique compounds. These compounds, with their diverse structures, have the potential to transform industries ranging from medicine to food production. However, the challenge lies in identifying and understanding these compounds swiftly. Nestled within the Waseda University Research Innovation Center, the Waseda Shimadzu Collaboration Laboratory fuses Raman spectroscopy and mass spectrometry creating a powerful synergy to deliver results. Raman spectroscopy is a technique that discerns molecular differences while mass spectrometry determines molecular composition. This amalgamation of analytical prowess is poised to establish novel workflows, enabling the rapid identification of unknown natural compounds. By drastically accelerating the screening process, the Collaboration Laboratory is on the cusp of propelling research and development into overdrive, paving the way for innovative pharmaceuticals, functional foods, and chemical products. “Shimadzu Corporation will continue to protect the safety and health of people by fostering development in healthcare, pharmaceuticals, and other life sciences through open innovation with a variety of companies and research institutions,” affirms Shimadzu. 60

NEW TECHNOLOGY

Kemin’s BactoCease revolutionizes hot dog, meat product shelf life

USA – Kemin, a global leader in ingredient manufacturing, has unveiled its game-changing BactoCease line of food safety ingredients designed specifically for hot dog applications. The line is aimed to not only shield food from the perils of Listeria monocytogenes but also extend the shelf life of hot dogs and other meat products, making it a game-changer in the industry. The BactoCease line comprises three exceptional components; BactoCease, BactoCease NV, and Proteus. Each of these ingredients will have a unique role in enhancing food safety and quality. BactoCease which is a liquid propionic acid-based antimicrobial system will stand out in the lineup due to its remarkable feature, the lower application rate compared to the commonly used sodium lactates and diacetates. With this line of ingredients, manufacturers will be able to achieve the same high level of protection without the need for excessive quantities of additives. Secondly, BactoCease NV, a buffered vinegar product and available in liquid, dry, and no-sodium forms, BactoCease NV can be incorporated into brines, marinades, spice blends, or applied directly to meat. Its flexibility in usage makes it

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

a valuable addition to any hot dog production process, offering robust pathogen control. According to Kemin, Proteus will provide solutions to consumers seeking to enhance the quality of their meat and poultry products. These functional proteins will not only provide manufacturers with a clean label yield but also contribute to improved quality.

PROTEUS HAS THE ADDED BENEFIT OF INCREASING MOISTURE RETENTION IN MEAT AND POULTRY PRODUCTS, RESULTING IN JUICIER AND MORE FLAVORFUL HOT DOGS. Proteus has the added benefit of increasing moisture retention in meat and poultry products, resulting in juicier and more flavorful hot dogs.

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NEW TECHNOLOGY

Bruker launches MOBILE-IR II for Portable Spectroscopy U.S – Bruker, a leading provider of scientific instruments, has launched the MOBILE-IR II, a portable FT-IR spectroscopy device designed to unleash analytical power on the move. With its unparalleled mobility, flexibility, and spectral performance, this state-of-the-art instrument is set to revolutionize a multitude of industries and applications. The MOBILE-IR II has opened a new frontier in the battle against illegal substances. With its ability to identify illicit materials swiftly and accurately, it proves to be a game-changer for police and border control operations. Equipped with easy-to-use hardware and the intuitive OPUS TOUCH software, law enforcement personnel can swiftly set up and utilize this cutting-edge technology, regardless of their training level. In the drive towards sustainable

practices, the MOBILE-IR II provides an invaluable solution for characterizing recycled goods during the sorting process. Its high-speed and high-sensitivity capabilities enable recycling facilities to ensure the quality and purity of materials, contributing to a more efficient and eco-friendly approach. With its IP65-class protection, the MOBILE-IR II proves to be a robust

companion in the field. Waterproof, dustproof, and stable, it thrives in challenging conditions, making it ideal for outdoor use at construction sites, mining operations, and other rugged environments. The built-in battery ensures continuous operation even during off-grid activities, providing an added layer of security against power blackouts.

Syngenta India launches innovative plant protection solutions to combat pests, boost crop yields INDIA – As the monsoon brings new life to paddy cultivation in India, Syngenta India, a prominent ag-tech company, has introduced two cuttingedge plant protection solutions – Incipio and Simodis designed to safeguard paddy and vegetable crops across the country. These products utilize the innovative PLINAZOLIN technology, providing an effective defense against various pests. With climate change and pest resistance posing significant challenges to agriculture, Incipio and Simodis offer a promising way to enhance yields and crop quality. Incipio, a high-end insecticide, tackles new species of stem borers and leaf folders that pose threats to paddy crops.

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On the other hand, Simodis presents a reliable solution for vegetables, effectively combatting sucking

and Lepidoptera insects, including butterflies and moths. Its efficacy extends to vegetables like hot pepper, brinjal, groundnut, soybean, and red gram. Pests can cause significant yield losses, ranging from 30 to 40 percent if not controlled timely and effectively. Existing solutions’ short-duration control and high infestation rates lead to increased applications and overall costs. The Intergovernmental Panel on Climate Change (IPCC) warns that global warming could result in a rise in insect populations, leading to a potential loss of grains by 10-25 percent. Syngenta’s Incipio and Simodis aim to offer more extended duration control against resistant pests, providing a much-needed alternative solution for farmers.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

SUPPLIER NEWS & INNOVATIONS

Hygiena secures patent, trademark protection for revolutionary Salmonella quantification system

U.S – Leading diagnostics company Hygiena has announced the granting of a patent and trademark by the U.S. Patent and Trademark Office (USPTO) for its groundbreaking BAX System SalQuant. The patent, with the number 11,634,782, and the official registered trademark further solidify Hygiena’s commitment to innovation in the field of food safety and diagnostics.

Hygiena’s patented SalQuant was specifically developed to meet the growing demand for Salmonella quantification in One Health DiagnosticsTM applications. This innovative system provides an efficient alternative to traditional, time-consuming methods, enabling food processors to accurately quantify Salmonella contamination from farm to final product. Salmonella is a leading cause of

foodborne illnesses globally, making accurate and efficient detection and quantification crucial for ensuring food safety. By improving and verifying sanitation and antimicrobial intervention processes, companies can meet stringent regulatory and quality standards while ensuring consumer safety. Leveraging molecular methods, this patented system allows for the enumeration of Salmonella in a variety of common food matrices, such as beef, pork, poultry, environmentals, produce, and seafood. It empowers food companies with data-driven decisionmaking for pathogen testing, offering rapid, reliable, and highly accurate results. “As experts in quantification, we believe we offer one of the most robust rapid methods that provide quantitative data on contamination levels,” Dr. Patrice Chablain, Chief Scientific Officer at Hygiena, emphasized the significance of the patent.

NEW TECHNOLOGY

Wiliot introduces real-time humidity sensing technology, enhances supply chain visibility ISRAEL – Wiliot, the pioneering force behind the ambient IoT Visibility Platform, has unleashed an innovation that allows for the real-time sensing and analysis of humidity levels in individual products throughout their entire journey across the supply chain. This addition to their Visibility Platform complements existing features like temperature, location, and carbon emissions sensing. “This is a game-changing technology achievement for supply chain visibility. By adding humidity sensing to the Wiliot Visibility Platform, we are transforming the handling of products we all consume and depend on. “Now companies can deliver impeccable quality to their customers 62

while promoting sustainability and responsible resource utilization,” said Wiliot VP of Data Products & Algorithms, Thaddeus Segura.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

The company’s Visibility Platform acts as a bridge between the physical and digital realms, facilitated by the Wiliot Cloud and Wiliot IoT Pixels. These cost-effective, self-powered, postage stamp-sized compute devices are affixed to products and packaging. Through standard Bluetooth devices, IoT Pixels autonomously transmit crucial data to the Wiliot Cloud, simultaneously reducing operational costs, errors, waste, and inefficiencies. The real magic lies in the tiny membrane introduced to the IoT Pixels by Wiliot’s engineers. This membrane can detect humidity levels in the air, and as conditions change, it wirelessly transmits this information to the Wiliot Cloud. FOODSAFETYAFRICA.NET

M&As, INVESTMENT & FUNDING

ZoomAgri raises U.S$6 million to revolutionize agricultural traceability with advanced hardware-software system

ARGENTINA – ZoomAgri, a trailblazing agtech company, has successfully raised U.S$6 million in a series A funding round, signaling a momentous stride towards transforming the agricultural industry’s traceability and inspection processes. This latest infusion of capital, led by Australian agribusiness giant GrainCorp, along with GrainInnovate and existing investor SP Ventures, brings ZoomAgri’s total funding to an impressive U.S$11 million. ZoomAgri’s state-of-the-art hardware-software system has garnered significant attention and acclaim for digitizing the inspection and traceability process for agricultural commodities. By simplifying the Testing, Inspection, and Certification (TIC) process for grains and oilseeds, ZoomAgri has rapidly emerged as a crucial player in the ever-increasing demand for food traceability, driven by health and environmental concerns. ZoomAgri’s hardware scanner, equipped with artificial intelligence and computer vision, empowers customers like Cargill, ADM, LDC, and ABInBev to recognize grain and seed varieties, along with their quality, through a single scan.

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The company boasts an image database with over 250 million individual images, fueling the algorithms that underpin their technology. Currently serving customers in 25 countries, including Argentina, Australia, Spain, and Brazil, ZoomAgri plans to utilize the series A funding to expand its geographic footprint further.

ZOOMAGRI’S HARDWARE SCANNER EMPOWERS CUSTOMERS TO RECOGNIZE GRAIN AND SEED VARIETIES, ALONG WITH THEIR QUALITY, THROUGH A SINGLE SCAN. The company has set its sights on entering North American commodities markets, a strategic move that promises to drive its impact and reach even greater heights.

SGS launches EACReady certification scheme to streamline market entry into East Africa EAST AFRICA – SGS, the world’s leading provider of testing, inspection, and certification services, has introduced the EAC-Ready product certification scheme designed to assist product suppliers eyeing the burgeoning markets of the East African Community (EAC) in navigating the complexities of regional standards and regulations. This voluntary certification ensures that products conform to relevant East African Standards (EAS), a set of common standards binding all EAC member economies. It provides a clear pathway for businesses looking to tap into the vast EAC market, aligning with the regulations of each member state. For nearly two decades, SGS has been a trusted service provider in the East African region, offering preshipment verification of conformity (PVoC) services. These PVoC programs, operated by multiple EAC member states, ensure that imported products comply with national and regional standards, guaranteeing quality and safety. According to SGS, the EAC-Ready certification does not replace existing PVoC programs operated by EAC members. Instead, it complements these programs, simplifying the process of obtaining mandatory Certificates of Conformity (CoC) for EAC-Ready certified goods. This cost-effective solution streamlines processes, reduces intervention during PVoC transactions, and accelerates shipping and customs clearance times. The EAC-Ready certification scheme applies to products with existing EAS standards, spanning various categories such as food and chemicals. Suppliers can be located within or outside the EAC region.

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

SUPPLIER NEWS & INNOVATIONS

Israeli startup Sensifi disrupts food testing with ‘artificial nose’ technology for pathogen detection ISRAEL – Israeli startup Sensifi is making waves in the food testing market with its trailblazing technology that promises to revolutionize pathogen detection. Using an ‘artificial nose,’ Sensifi’s system enables rapid on-premise detection of harmful pathogens like E. Coli and Salmonella, providing results in under an hour—dramatically reducing the turnaround time compared to traditional lab testing, which can take two to three days. Sensifi’s cutting-edge system employs electrodes coated with carbon ‘dots,’ tiny nanoparticles of carbon, to detect volatile organic compounds (VOCs) emitted by bacteria and other microbes. The technology, developed by Prof. Raz Jelinek and Ph.D. student Nitsan Shauloff from Ben Gurion University, utilizes machine learning to analyze the VOC ‘fingerprint’ of bacteria. The result is a precise and continuous monitoring of bacterial proliferation and discrimination among different bacterial species and strains. While food safety testing is a key target market, Sensifi’s ‘artificial nose’ technology extends beyond the food space. Sensifi is also exploring collaborations with breweries to ensure consistent yeast quality during fermentation, as well as potential partnerships with meat and dairy manufacturers for testing purposes. By enabling on-site bacteria testing, results are delivered in under an hour, saving valuable time and resources. Sensifi’s innovative approach empowers companies to detect and mitigate contamination risks quickly and efficiently.

NEW TECHNOLOGY

Mettler-Toledo unveils enhanced inspection device management software to streamline food safety compliance

U.S – Mettler-Toledo, a leading provider of inspection systems for the food industry, has introduced a significant update to their ProdX inspection device management software. Designed to support a wide range of bulk and packaged food applications, ProdX Version 2.6 seamlessly integrates with Mettler-Toledo’s metal detectors, checkweighers, x-ray systems, and vision inspection systems. With the latest update, the software offers a range of advanced features that enable remote monitoring, automated reporting, and effortless data management. Robert Rogers, Senior Adviser of Food Safety and Regulations at MettlerToledo, emphasized the significance of the software update: “ProdX has some valuable new capabilities that help customers better meet safety standards while simplifying use. With this software, food processors and contract packers can maximize product quality, prove due diligence, and enhance operational efficiency through seamless digital documentation.” ProdX 2.6 introduces an optimized

OCT-DEC 2023 | FOOD SAFETY AFRICA MAGAZINE

web dashboard that emulates the user experience of smart devices. This intuitive interface allows users to effortlessly monitor reject numbers, review contamination events, and generate reports from any in-network PC using a web client—no app downloads required.

WITH THIS SOFTWARE, FOOD PROCESSORS AND CONTRACT PACKERS CAN MAXIMIZE PRODUCT QUALITY, PROVE DUE DILIGENCE, AND ENHANCE OPERATIONAL EFFICIENCY THROUGH SEAMLESS DIGITAL DOCUMENTATION.

The streamlined access to real-time data simplifies decision-making and promotes proactive problem-solving. FOODSAFETYAFRICA.NET

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