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FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

SESSION 2.

SESSION 2. FOOD SAFETY OF THE SHORT SUPPLY CHAIN 32

MICROBIOLOGICAL SAFETY AND QUALITY ASPECTS IN RELATION TO THE SHORT FOOD SUPPLY CHAIN L. Herman*, M. Heyndrickx 1, K. De Reu 1, E. Van Coillie 1, M. Uyttendaele 2,3 1 ILVO 2 Ghent University 3 Scientific Committee FASFC * Speaker: Dr. Lieve Herman Head of division ILVO‐T&V Member of the Scientific Committee of the FASFC E‐mail: lieve.herman@ilvo.vlaanderen.be INTRODUCTION A number of microbiological safety aspects are related to food and food production. According to the EU regulation 852/2004 (Anonymous, 2004) the safety of the food chain has to be controlled from farm to fork, each step in the food production chain taking its responsibility to deliver a safe food product to the market. The safety is to be controlled based upon the principles of ‘Good Agricultural Practices’ (GAP), ‘Good Manufacturing Practices’ (GMP) and ‘Hazard Analysis and Critical Control Points’ (HACCP). This regulation is valid for all food production, including the production by the short food supply chain. However, the complexity of legislation, the fact that the persons in charge are engaged in multiple simultaneous assignments and the lack of profound knowledge to assess the risks associated with their products may put a challenge to comply to and implement all food safety regulations. A collaboration between all players in the field, including the scientific world, is highly needed. In this presentation, a balanced view by means of a SWOT‐analysis (strengths, weaknesses, opportunities and threats) is presented on the typical characteristics of the short food supply chain in relation to microbiological food safety and quality aspects, and in comparison to the more conventional (large scale) production. In this report, results of several scientific advices of the Scientific Committee of the Belgian Food Safety Agency (FASFC) are incorporated, showing the increasing topicality of the problem and the increasing demand for knowledge and guidance. STRENGTHS OF THE SHORT FOOD SUPPLY CHAIN IN RELATION TO MICROBIOLOGICAL SAFETY AND QUALITY ASPECTS CONTROL OF QUALITY AND SAFETY OF AGRICULTURAL PRODUCTS Microbiological hazards as Salmonella, Yersinia, Campylobacter and verotoxigenic E. coli on farms are related to animal carriage of these pathogens (and for 33

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