Study Overseas

The Ministry of Agriculture, Fisheries and Food now funds a wide programme of food research, with over 90 new projects commissioned this year, covering chemical and microbiological food safety, food quality and nutrition. The research provides reliable and up-to-date information essential in helping governments develop policy, investigate specific problems and improve surveillance techniques. It ensures that decisions relating to food safety have a firm scientific basis. The key areas covered by the current programme are microbiological safety of food, chemical food safety, foodborne zoonoses and pesticides.

One of the main components of food safety research is examining bacteria which causes food poisoning. There are many points during the production of food where bacteria can enter the food chain, and some bacteria can cause illness in humans. To protect consumers, MAFF research is targeted at reducing the levels of contamination of food with bacteria and other micro-organisms at the point at which the food is eaten. Improved methods to detect salmonella, campylobacter, E-coli 0157 and clostridium botulinum toxin are being investigated as part of this research. Being able to detect which micro-organisms are present on foods is important because it allows food producers and regulators to check that foods are microbiologically safe, and allows identification and tracing of the causes of food poisoning. A new test for botulinum toxins has been developed which could replace the current method of using live mice.

A significant part of MAFF-funded work is aimed at the farm, looking at ways of reducing infections in food animals which may cause disease in consumers. Around £1.8 million is directed to reducing foodborne bacterial pathogens entering the food chain at slaughter. Research is aimed at developing better diagnostic tests, understanding the way in which the microbes infect farm animals and how this can be prevented, and improving our knowledge of the effect these microbes have on farm animals. A recent study conducted at the Veterinary Laboratory Agency focused on Campylobacter infection of poultry reared for meat on commercial farms. A number of useful findings will help farmers to reduce the number of chickens infected with Campylobacter. These findings include:

• Changing boots and dips twice weekly and changing boiler suits before entry into chicken houses

• Improving the cleaning of chicken houses between different flocks

• Daily sanitisation of feeding water

Overall, use of a number of simple steps on the farm resulted in a 50% reduction in the levels of Campylobacter in chickens less than 42 days old.

Another area of MAFF's food safety research studies chemicals in food. It is designed to ensure that the levels of additives, contaminants and natural toxicants in food do not pose an unacceptable risk - even chemicals naturally present in food can be harmful. The programme is aimed at investigating the nature and origin of chemicals in foods, and the way these might affect human health, research on improving methodologies for assessing the risks from chemicals in food, and developing risk management strategies.

The main focus of food industry related work is the Government's Food LINK programme. Set up in 1988 to encourage joint research between industry and academic institutions, the programme currently has XX projects running. One of these is a study on the design of food factories, looking at methods of reducing the airborne contamination of foods by micro-organisms, keeping food at low chill temperatures in the factory and applying disinfectants to surface and the air, as well as improved techniques for testing food authenticity and identifying the type of adulteration. Another project, in collaboration with the Universities of Reading and Southampton, Unilever plc and Hoffmann La Roche, is comparing different types of omega-3 polyunsaturated fats. Many studies have shown that some of these, notably from fish and fish oils, have a range of beneficial effects including reduced blood pressure and reduced blood clotting. The data from the study will compare the fats from fish sources with one from plants to provide a more rational basis for advertising the industry on the optimum amounts and types of fatty acids required for low fat spreads and cooking fats, and the need for incorporation of omega-3 PUFA into other food products.

In addition to research, MAFF also has an extensive food surveillance programme covering microbiological and chemical safety in food. Recent surveys have included testing dried food for lead, monitoring lettuce and spinach for nitrate and metals and other elements in fish products. There is also research focusing on areas of consumer concern such as food allergies and genetically modified food.

The results of research projects and the surveillance programmes are usually published in the Food Safety Information Bulletin, which is available free of charge from the Consumer Helpline: 0345 573012. More information can also be found on the MAFF website.

Author

Ministry of Agriculture,
Fisheries and Food,
London