Authenticity and Traceability of Food = healthy, wellbeing and

Authenticity and Traceability of 

Food – healthy, wellbeing and 

wellbeing safety. 

M.Obiedziński 

Warsaw University of Life Sciences (WULS - SGGW) 

FACULTY OF FOOD SCIENCES 

mieczyslaw_obiedzinski@sggw.pl 

1

Food safety and quality 

Żywność - FOOD 

bezpieczeństwo i jakość 

Żyw-ność – means „Żyw –” providing 

energy - vitality for live, for activities, 

and pleasures of enjoing food and life. 

-”NOŚĆ” – bearing or giving to 

recipient opportunity to utilize, use 

and/or consume - exploit these 

prospects. 

2

Soil science 

Pesticides 

Fertilizers 

Agrochemicals 

Conventional 

Organic 

Plant 

production 

Animal 

production 

The Food Chain Perspective 

Biolog. agents 

Vet. drugs 

Envir. factors 

Feed additives 

Storage 

Transport 

Microbial 

Information 

production 

Safety operations 

Sell-by date 

Processing Distribution Consumer 

Utility factors: 

Water, Steam 

Air, Packaging, 

Buildings 

Traceability - Authenticity 

Ethical values 

Nutritive value 

Training 

3

Summary of research; 

To develop and/or improve 

new technologies – new 

products with solid 

background in predictive 

safety and quality and 

applying risk – benefit 

analysis. 

5

Feed 

ETHICS in Agri-Food Chain 

Primary Agri- 

Production 

Soil Products 

Consumer 

Retailing 

Traceability 

* Authenticity * 

* 

* 

* 

* 

Post-Harvesting 

* 

* Markers of quality 

* 

Distribution 

ETHICS 

Processing 

Technology 

* 

* 

* 

Product 

Development 

6 

6

Food safety strategy 

• The food safety strategy is equally important for 

all participants of the food chain 

– farmers - producers - processors - distributors – consumers 

• There is plenty of evidence from previous food crises 

that the strength of the whole food chain depends 

on the weakest chain element – critical points. 

• It is also necessary to remember of a very close 

relationship between health and economical 

aspects, fair trade and food authenticity 

issues. 

7

Supply Chain & Food Safety 

Conclusion 

Food safety is crucial to all members of the 

supply chain 

Food safety must be a shared responsibility 

among all members of the supply chain 

Food safety is about quality 

Quality means adding value and performing 

Implementing quality is doable and it pays off 

8

Ethic – etyka (Polish) 

• Etymology: Middle English ethik, from Middle 

French ethique, from Latin ethice, from 

Greek ēthikē, from ēthikos 

• The discipline dealing with what is 

good and bad and with moral duty 

and obligation. 

9

Ethic – etyka 

• a: a set of moral principles : 

• b: theory or system of moral values : the 

principles of conduct governing an 

individual or a group 

• c: a guiding philosophy 

• d: a consciousness of moral importance; 

• a set of moral issues or aspects (as 

rightness) 

10

• 

Comparative ethics 

the empirical (observational) study of the 

moral beliefs and practices of different 

peoples and cultures in various places 

and times. 

• It aims not only to elaborate such beliefs 

and practices but also ... 

11

EU Food Law 

12

EU Food Law new approach F2F 

or F2T 

13

Challenges for Agri-food chain 

I. Convincing implementation 

of Farm-To-Table Approach 

II. Food Adulteration and 

Misbranding 

III.Functional Foods 

ETHICS 

14

Issues to be dealed with in the chain 

Primary Production 

by-products 

Consumer 

ingredients 

products 

TRACEABILITY: where from & where to ? 

Guido Bresseleers27th November 2002 

tracing tracking 

cross 

contamination 

safe processing 

15

Limits of Traceability 

• Most food chains works as an “hourglas” 

with a limited number of operators as some stage 

» Throughput 

» Risk of mixing 

1 

≅ N° operators 

N° of PRIMARY PRODUCERS 

N° CONSUMERS 

16

Limits of Traceability 

Upstream this bottleneck, performant early 

warning and rapid alert systems prevail in order to 

prevent contamination of foodchain downstream the 

bottleneck 

This bottle needs to be recognized & identified 

⇒ e.g. : meatslaughtering, sugar(beet)processing, 

milkprocessing, … 

Donwstream this bottleneck, downstream 

contamination is likely to be dispersed and possibly 

“diluted”. 

Limits of ethical traceability !!! Or need to develop 

better methods????? 

PRIMARY PRODUCERS 

CONSUMERS 

17

Born in Poland 

Reared in Italy 

Slaughtered in France 

Consumed in Germany 

18

System build up 

Transport 

Farm Transport Storage Processing 

Radiological 

Radiological 

Chemical Chemical 

Biological Biological 

Tamper 

Data Fusion / Mining 

Radiological 

Chemical 

Biological 

Radiological 

Chemical 

Biological 

People, Chemical, 

Air, Water, Machine 

Transport Transport 

Distributing 

Center 

Retail 

Restaurants 

Household 

Computational Model 

Real World 

Lessons Learned 

Real World 

Lessons Learned 

Economic 

Economic 

World 

World 

Public 

Public 

Health 

Health 

19

Traceability and Authenticity 

Authenticity - as a tool for public trust in ETHICS in F2F 

Stronger 

scientific and 

technological 

basis 

Complete 

traceability 

from raw material 

to purchased 

food 

Increased 

consumer 

confidence 

in the food 

supply 

• Development, validation and harmonisation of technologies and 

methodologies to ensure complete traceability throughout the 

food chain 

• Scale-up, implementation and validation of methods in whole food 

chains 

• Assurance of authenticity 

• Validity of labelling 

• Application of HACCP to the whole food chain – FSO concept 

20

•ISO 9001, 

•ISO 14 000 

•ISO 17025, 

•ISO 22 000 (2005) 

•HACCP 

• Good practices 

• Codex alimentarius 

• Organic & reasoned agriculture 

• IPM 

• Fair trade, etc. 

Supply Chain & Food Safety 

Quality and Safety System Drivers 

Legislations 

National 

Trade blocs 

Conceptual framework 

WFO, WTO, etc. 

Gov. agencies, 

syndicates, associations 

• Work code, Environment, GMO 

• Reg. 178/2002 (General) 

• Reg. 2200/96 (Fruits & vegetables) 

• Dir. 90/642 (Pesticide residues) 

• Reg. 852/853/854/2004 (Food 

Hygiene) 

• Reg. 1881/2006 (Contaminants), etc. 

•IFS; Q-S 

•EurepGap 

•BRC 

•In-house quality prog., etc. 

21

Technology 


Transparency 

The Three “T’s” 

Technology is just one of three T’s at work to create value for 

business and consumer safety in the food supply chain 

The need for better information in the chain is driving innovation 

and investment at all points in the chain 

Data collection is critical – connectivity is the key value 

creation 

Regulators have responded to consumer concerns by mandating 

traceability – “zero tolerance for food safety” 1 

Traceability can be used to create value and offset the cost of 

compliance – which we estimate to be half to one percent of the 

cost of goods 

Value comes from sharing information to improve operations 

and efficiency among business partners 

Successful chains are using transparency to achieve competitive 

advantage and improve margins 

AUTHENTICITY 

22

Producing Functional Foods 

Addition of one or 

more components 

Food 

Concentration of one 

or more components 

Hans Steinhart, Universität Hamburg IUFoST, May 26, 2004, Berlin 

Removal of one or 

more components 

Functional Food 

Modification of one or 

more components or 

its/their bioavailability 

23

Factors influencing the Function 

Concentration 

of the active 

ingredient 

Changes through 

storage 

Interaction of different food ingredients 

(synergisms, antagonisms) 

Function 


Individual 

disposition 

Changes by treatment in 

the kitchen 

24

Prevention of 

certain diseases 

Effects of the Function 

Enhancement of the 

immune system 


Retardation of aging process 

Functional 


Convalescence 

from diseases 

Control of the physical and 

emotional condition 

25

Food Industry 

Nutritional 

Value 

Consumer 

friendly 

Total Quality 

Management 

ISO 22000 

Safety 

QUALITY 

Economics 


Authenticity 

Sensoral 

properties 

Environment 

26

Nutritional 

Value 

Health 

Image 

Functionality 

Ethics 

Consumer 

Safety 

QUALITY 

Convenience 

Authenticity 

Sensoral 

properties 

Environment 

27

Protected Designation 

of Origin (PDO) 

Quality products catch the eye: 

PDO, PGI and TSG 

Protected 

Geographical 

Indication (PGI) 

Eco Label 

Traditional Speciality 

Guaranteed (TSG) 

28

Adulteration of Food 

Adulteration is an issue of major concern in the 

food industry globally 

Adulteration of value-added food products - 

involving the replacement of high cost ingredients 

with lower grade and cheaper substitutes 

Adulteration of food products can be very 

attractive and lucrative for food manufacturers or 

raw material suppliers 

ETHICS 

29

What is Adulteration? 

• Simple definition: 

– Reducing the purity of an article by the 

addition of a foreign or inferior 

substance 

• Act of intentionally debasing the quality 

of food offered for sale either by 

admixture or substitution of inferior 

substances or by the removal of some 

valuable ingredient. 

30

Economic Adulteration 

• Food processed or manufactured in 

such a way as to make it appear to 

be better or of greater value than it is 

• Includes: 

– Appearance 

– Contents 

– Quantity (Slack fill) 

– Volume 

31

English caricature 

Sand and sugar, 

milk „watering” , 

flour „chalking” dodawanie 

zmielonej kredy do mąki, 

adding acid to beer - dolewanie 

kwasu siarkowego do piwa. 

32

Seeds, 

Cultivation 

Phytosanitary 

rules 

Rules on seeds 

and GMO seeds 

GHP 

Fruits and vegetables 

Processing 

Hygiene rules 

Rules on 

additives and 

colors 

Rules 

maximum 

residues limits 

Irradiation 

rules 

Food contacts 

materials 

ETHICAL ISSUES 

Testing 


Rules on 

sampling and 

testing 

contaminants 

and 

residues MRL 

Marketing 

standards 

Certification 

rules 

Rules on 

labeling and 

claims 

Market 

Export/Import 

control 

Certification rules 

Rules on food 

contact materials 

Labeling rules 

Rules of official 

control 

Rapid alert system 

GAP- GHP- GMP – HACCP – QS, BRC, IFS– ISO 22000 

33

Primary 

production 

Establishment 

authorisation 

Food Hygiene 

rules 

Feed Additives 

rules 

Rules on 

undesirable 

substances 

Animal origin food 

Slaughter Processing Testing 

Animal Health 


Welfare rules 

ETHICAL ISSUES 


GMO rules, 

Food Hygiene 

rules 

Rules on food 

additives & 

coloring 

Irradiation rules 

Fortification 

rules 

Rules on 

sampling and 

testing 

contaminants 


residues 

Rules on MRL 

Market 

Export/Import 

control 

Certification 

rules 

Rules on food 

contact 

materials 

Labeling rules 

Rules of 

official control 

Rapid alert 

system 

GAP - GHP – GMP – HACCP – QS, BRC, IFS– ISO 22000 

EU Food law – Regulations, Directives, Decisions, Recommendations 

34

Traceability and Authenticity 

• Traceability systems and methods developed to 

verify authenticity of: 

–Geographical origin 

–Production origin 

–Species origin 

35

Cross Compliance - CAP 

What is it? 

• Links EU farm supports to compliance with 

EU regulations and good farming practice 

Why? 

• ‘Public good’ is a key objective 

• Farm supports tied to ‘public good’ 

• Society expects something in return for farm 

supports – compliance with EU law 

36

Decoupling & Cross Compliance 

• Single Farm Payment will be linked to 18 

EU Directives & Regulations. 

• These regulations are already in 

operation 

• Cross compliance covers many areas: 

- Environment 

- Public, animal & plant health 

- Animal welfare 

Final framework for F2F approach 

37

Methods of Analysis, 

Detection and Control 

Improvement 

Pathogens 

Accurate data 

for risk analysis 

Development 

Validation Harmonisation 

Reliable and 

cost-effective 

sampling/ 

measurement 

strategies 

Contaminants 

Controlling the food 

and feed supply 

38

Potential Impact in Agrofood: 

On the detection of: 

• Antibiotics residues in milk 

• Pesticides in fruit 

• Toxigenic Fungi & Mycotoxins 

• Viable foodborne pathogens 

• Food quality control 

• Microsystems for Logistics 

food control 

• Ambient Intelligence Solutions 

With: 

Carles Cané Centre Nacional de Microelectrónica Barcelona. Spain, EU-USA Workshop Jan 2005 

•Multichannel systems for screening 

• Portable solutions for in/at-line 

Rapid immunodiagnostic 

DNA tech. for direct and real time 

•Multisensing Microsystems 

•Flexible sensor substrates. · 

•Intelligent platforms for the remote 

interconnection 

•Data bases and data processing 

40

Devices/Systems under development 

Based on: 

• Immunosensors (optical, electrochemical, potentiometric…) 

• DNA chips and arrays (capacitive, electrochem, 

potentiometric…) 

• Gas sensors (solid state and optical,…) 

• Electronics and sensor Integration on flexible substrates 

• Multisensing systems based on e-nose, e-tongue 

• Intelligent sensor network systems 

• Chemometry – GC-MS; LC-MS comprehensive separations. 

Air and earth temperature 

Air and earth humidity 

Wind direction 

Leafs parameters 

Ip-based Comm 

others Radio 

Comm 


41

Specific Targets for each foodchain and application 

Field Product Targets 

Antibiotics 

Pesticides 

Mycotoxins 

Milk and Dairy 

Fruit 

Fruit 

Beta lactams, chloramp henicol, 

tetracyclines and sulfonamides 

2,4,6 - Trichlorophenol, Simazine 

Atrazine, Chlozolinate 

Patulin, Ochratoxin, 

Milk 

Aflatoxin 

Toxigenic Fungi Fruit Aspergillus, Penicillium 

Pathogens 

Quality 

Logistics 

Ambient 

Intelligence 

Milk and Dairy 

Wine and Fruit 

Fish 

Climacteric 

Fruit 

Grapes and 

Wine 

expansum 

Listeria and Salmonella 

VOCs 

TMA, DMA, TVB -N, NH3, 

Ethilene (ripeness control) 

NH3 (leak ages in storage) 

Ambient and plant parameters, 

during growth and harvest 

Wine parameters (in barriques 

and bottles) during cellar 

process. 


42

WHO, 1996 

Food Legislation 

and Enforcement 

Advice for 

Industry/Trade 

Consumer 

Education 

Information 

Gathering and 

Research 

Provision of 

Health-Related 

Health Related 

Services 

SAFE and Quality FOOD 

SHARED RESPONSIBILTY 

Educated and 

Knowledgeable 

Public 

Discriminating and 

Selective 

Consumers 

Safe Food 

Practices in the 

Home 

Community 

Participation 

Active Consumer 

Groups 

Good Practices by 

Primary Producers 

and Distributors 

Quality Assurance 

and Control of 

Processed Food 

Appropriate 

Processes and 

Technology 

Trained Managers 

and Food Handler 

Informative 

Labeling and 

Consumer 

Education 

GOVERNMENT CONSUMER INDUSTRY/TRADE 

International Consensus on Food Safety Issues, 

Policies, and Actions 

43

Future 

• The scale and complexity of today's food 

chain technologies including aspects of 

safety and quality problems increasingly 

demand that scientists move beyond the 

confines of their own discipline and explore 

new organizational models for team 

science. 

• Effect of synergy !!!! 

44

Are we moving from risk analysis to risk and benefit 

analysis? 

45

Food Safety/Legislation 

RISK 

ANALYSIS 

Public 

RISK 

Communication 

ALOP = FSO 

RISK 

MANAGMENT 

Science, 

Experts 

references, 

Guidelines 

Food Industry 

EKSPOZYCJA 

46

Food safety – an essential precursor 

of quality. 

• The first and crucial point is that safety must be 

a precursor to quality in almost any field. And 

this is particularly relevant to food. 

• Unless our food production is both safe and 

considered to be safe by consumers, all 

considerations of quality have to take a back 

seat. 

• Safety must underpin quality. 

47

• The basic principles underlying the new EU food 

safety rules are: 

• Setting objectives while allowing business flexibility 

in deciding which safety measures to take, rather than 

stipulating them in great detail 

• Food producers should bear primary responsibility 

for the safety of food, by using programs for selfchecking 

and modern hazard control techniques 

• Implementing a risk-based approach to food 

inspection and control 

• Introduction of the “F2F” principle 

• Traceability of all food and food ingredients thus 

providing well armed tools for authenticity and 

48

COMPLY OR ? 

PPECB 

50

WHAT WE NEED ? 

PPECB 

52

Thank you for your kind attention !!!! 

Dziękuję za uwagę ! 

53


Quality 


Safety 

First !!! 

54

Authenticity and Traceability of Food = healthy, wellbeing and

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