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J. C. HANEKAMP1, W. S. Otwell2, and L. R. Garrido2. (1) Research & Coordination, Heidelberg Appeal Nederland Foundation, PO.Box 75311, Amsterdam, 1070 AM, Netherlands, (2) Dept. of Food Science & Human Nutrition, Univ. of Florida, 104 Aquatic Food Products Lab., PO Box 110370, Gainesville, FL 32611-0370 Internationally traded seafood encounters numerous food-safety regulations. In Europe, one of the regulations (CR EEC No 2377/90) -implemented to establish maximum residue limits of veterinary products in foodstuffs of animal origin- initiated a trade dispute between Europe and Asian countries. This situation influenced similar regulations and commerce in other major importing nations. The detection of the antibiotic chloramphenicol in aquacultured shrimp triggered these concerns. The initial response was the restriction of fishery product imports, and increasing analytical scrutiny of suspect foods. Some European countries destroyed food-products containing the antibiotic as public health was deemed to be at stake. Existing regulations list chloramphenicol and other antibiotics as substances prohibited in animal food-production as no acceptable daily intake could scientifically be derived. Through zero-tolerance regulatory bodies propagate the view that residues of non-allowed compounds in food constitute a hazard to consumer health; a view at odds with scientific knowledge. Efforts to enforce zero tolerance for chloramphenicol, but also nitrofurans and other antibiotics, have evoked concerns for reliable analytical methods, regulatory harmony, practical modes of prevention and useful risk assessments. Sensitivity of analytical methods determine the operational definitions for “zero”, and as the analytical sensitivities reach ppb and ppt levels, the costs for equipment and tests limit surveillance and furthermore increase the probability of detection. However, as is shown in the case of chloramphenicol and SEM (a metabolite of nitrofurans), further scrutiny revealed other sources than anticipated. Future legislation in this area will require the concerted effort of industry and international regulatory bodies. Risk assessment and management issues in relation to veterinary residues need to be tackled in unison in order to go beyond unmanageable zero tolerance. Apart from these issues, public and regulatory perception of food safety and the presumed necessity of zero tolerance will be addressed.
Session 92, Zero tolerance and control of seafood safety
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