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Processing and Bioavailability (WG2) page 8
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The activity of the WG 2 - Subgroup Processing
Analysis of scientific literature on the matter
The aim of Working Group 2 of the Concerted Action was to examine the scientific
literature regarding the lycopene content of tomato products, lycopene degradation during
processing and lycopene bioavailability for humans; a critical examination of what is reported
in the scientific literature on the matter has been carried out.
We thought to use a critical analysis of the literature collected, similar to the one used in
HACCP. In other words, to analyse those factors which may give rise to lycopene
modification during the stages from harvesting to consumption, in terms both of degradation
and/or loss, and of other modifications (in particular isomerisations) which may influence its
reactivity and bio-availability.
In this way, the various factors analysed are viewed as possible causes of degradation,
loss or isomerisation; an evaluation is obtained of the potential effect of the preventive
measures already in use to optimise the technological processes, and of further corrective
measures to adopt for the assignation to tomato products of a new role, that of a "nutraceutical
food".
The HACCP Plan can be summarized as follows:
1. Develop and describe the whole flow sheet of the process
2. Describe the product
3. Prepare a list of steps where significant hazards occur
4. Describe the preventive measures
5. Identify the CCPs
6. Establish critical limits for preventive measures with each identified CCP
7. Establish CCP monitoring requirements
8. Establish procedures for using the results of monitoring to adjust the process
9. Establish corrective actions to be taken
10. Establish procedures for verification that the system is working correctly.
Obviously, since we did not analyse a process and did not have the aims of the HACCP (which are
fundamentally those of hygiene and health), in our case the system was considerably simplified:
1. Develop Flow Diagram
Describe the whole chain from field to the consumer table
2. Hazard Analysis
Prepare a list of steps where significant lycopene modification hazards occur
Describe the preventive measures normally used, when they may have an effect on lycopene content
Identification of the Relevant Control Points for lycopene content reduction.
Instead of HACCP, we introduced the HA-RCPL Hazard Analysis - Relevant Control
Point for Lycopene content reduction.