Food contamination monitoring in Croatia

Arh Hig Rada Toksikol 2001;52:169–175 169 COUNTRY REPORT FOOD CONTAMINATION MONITORING IN CROATIA K runoslav CAP AK, M arijan CAPAK, Marijan TALENI}, and A ndreja BARI{IN KAT Andreja KA Croatian National Institute of Public Health, Zagreb, Croatia Received December 2000 The Croatian National Institute of Public Health implements the statistical food safety monitoring programme for foods marketed in Croatia in accordance with effective laws and regulations. Laboratories for food safety control, certified by the Ministry of Health, report their findings in quarterly notifications, using the standard forms and issue statements of compliance or noncompliance with current regulations, specifying the cause in case of the latter. This paper brings the results for the period 1993–99 as an illustration of the monitoring programme. Key words: laboratory analysis, legislation, monitoring, food safety M icrobiological and chemical food contamination as the common cause of consumer infections and poisonings is currently one of the world’s leading public health problems. Due to changes in human lifestyle, dietary habits, and the globalisation of food supply it has become an increasing problem in the developed Western countries. One of the country’s top priorities is to secure a sufficient food supply and prevent human health hazards related to food through a program of monitoring and control measures. To be effective, the Croatian sanitary surveillance system requires an efficient food production and a proper food control legislation, a well-organised, efficient and modern inspectorate, and a well-equipped laboratory service. FOOD CONTROL METHODS Food production and of the marketing system are regulated by the Infectious Diseases Act (1), Food and Object of Common Use Safety and Sanitary Surveillance Act (2), and a number of bylaws. Presented at the ICS-UNIDO Workshop on Contamination of Food and Agroproducts, 28 September – 1 October 2000, Vara`din, Croatia 170 Capak K, Kataleni} M, Bari{in A.: FOOD CONTAMINATION MONITORING IN CROATIA Arh Hig Rada Toksikol 2001;52:169–175 The Croatian Ministry of Health has appointed an interministerial commission to prepare new food legislation (Food Safety bill) with the main aim to harmonise the Croatian legislation with the EU’s and to resolve overlapping responsibilities in the control and monitoring system between ministries. Medical surveillance of food handlers, laboratory control of raw food materials and final food products prior to marketing, and the inspection of manufacturing, marketing conditions, and of food safety at all stages follow the above regulations. Today there are 23 licensed laboratories all over Croatia. Seven laboratories are licensed for special assays (these encompass special microbiological assays for the identification of species, some special physicochemical analyses, such as pesticide, metal, metalloid, biogenic amine, additive, vitamin, mineral and mycotoxin determinations; special estimations of bioresidue levels in animal samples, etc.) and the other fourteen for basic food analyses. The basic analysis covers sensory tests, basic microbiological assays, purity appraisals of food and of objects of common use, basic physicochemical analyses, freshwater quality assays according to the purpose of the water, physicochemical and microbiological water analyses, and so on (3). In their reports to the Croatian National Institute of Public Health (CNIPH), all certified laboratories have to specify the number and the type of analyses. Subject to the above regulations, food samples are examined for a whole range of health safety, sensory, microbiological, and chemical parameters. Under the 1993 Health Act (4), CNIPH in Zagreb coordinates the activity of all certified laboratories with regional institutions. Furthermore, major, better equipped, and more experienced food control and environmental protection laboratories are located in Zagreb (Zagreb Public Health Institute) and in Osijek, Rijeka, Split, and Pula (regional public health institutes). The surveillance of food production and distribution is carried out by the Sanitary Inspectorate which consists of the County Sanitary Inspection Service, Border Sanitary Inspection, and State Sanitary Inspection. While most food control laboratories are located in public health institutes, some are in other certified institutions such as at the Faculty of Nutrition and Biotechnology, Faculty of Veterinary Medicine, and the Veterinary Institute. The safety of foods of animal origin is also monitored by the Veterinary Inspectorate and enforced by the Market Inspectorate through the national food legislation. In the inspection system, five food samples per 1,000 inhabitants are assayed under the »Minimum Annual Food and Object of Common Use Sampling Schedule« prepared annually in accordance with legal stipulations. As local county budgets often fail to provide sufficient money for the implementation of the plan, the means necessary for the effective sanitary food monitoring should be secured through the national budget. Certified laboratories are required to submit food-test reports showing the number of analysed food samples and their findings. INFECTIOUS DISEASES, MICROBIOLOGICAL AND CHEMICAL CONTAMINATION In 1999, the CNIPH Epidemiological Service (5), acting within the surveillance system for infectious diseases, was notified of 8,244 cases of food poisoning (bacterial infections or intoxications with bacterial toxins through food) from across the country. The 171 Capak K, Kataleni} M, Bari{in A.: FOOD CONTAMINATION MONITORING IN CROATIA Arh Hig Rada Toksikol 2001;52:169–175 corresponding 1997 and 1988 figures were 8,241 and 8,320, respectively. In the past few years, notified outbreaks varied between 47 and 66 (average 56) a year, affecting 581 to 1,492 people in each outbreak (average 1,036) (Table 1). A 5-year case-trend analysis for the period 1973–97 showed these diseases to be on the continuous rise (Table 2, Figure 1). Table 1 Foodborne disease outbreaks and cases, Croatia 1993–99 (4–11) Year No. of outbreaks Cases per outbreak Single cases Total number of cases Cases of salmonellosis 1993 1994 1995 1996 1997 1998 1999 56 67 47 47 56 65 66 2,028 1,811 1,433 928 581 1,492 1,223 8,954 7,237 6,294 5,553 7,660 6,828 7,021 10,982 9,048 7,727 6,481 8,241 8,320 8,244 7,087 4,931 3,642 2,899 4,204 4,288 4,120 Table 2 Cases of food intoxication in 5-year periods (3, 9) Period Cases 1973–1977 1978–1982 1983–1987 1988–1992 1993–1997 17,035 20,844 39,959 41,111 42,479 45,000 40,000 No. OF CASES 35,000 30,000 25,000 20,000 15,000 10,000 5,000 0 1973–1977 1973–1977 1973–1977 1973–1977 1973–1977 PERIOD (YEARS) Figure 1 Trends in the number of food intoxication cases in 5-year periods (3, 9) Capak K, Kataleni} M, Bari{in A.: FOOD CONTAMINATION MONITORING IN CROATIA 172 Arh Hig Rada Toksikol 2001;52:169–175 Microbiological food contamination is a frequent cause of epidemics. While salmonella and staphylococcal toxin were the most common bacterial causes, trichina took the lead among parasites. Conditions leading to these epidemics differed from one causative agent to another. The absence of veterinary monitoring of swine slaughters in households or small manufacturing facilities accounted for the outbreaks of trichina. Thermally underprocessed and originally contaminated foodstuffs were usually associated with salmonella outbreaks. Particularly noted was the outbreak of Campylobacter jejuni in a Zadar kindergarten in 1998 which affected 388 persons (Table 3). According to the CNIPH Health Ecology Service (data from all certified laboratories), of 35,092–46,823 samples analysed annually for microbiological parameters Table 3 Foodborne disease-associated cases in outbreaks by causative agent, Croatia 1993–99 (4–11) 1993 Causative agent 1994 1995 Year 1996 1997 1998 1999 No. of cases Salmonella Trichinella spiralis Staphylococcus aureus Shigella Clostridium perfringens Clostridium botulinum Bacillus cereus Mycetismus Campylobacter jejuni Escherichia coli HAV Histamine Total known Unknown 1,374 1,240 900 25 63 115 73 14 7 192 7 0 0 0 50 0 3 0 0 10 0 35 0 0 0 0 14 0 0 0 0 0 0 0 17 0 1,699 1,354 1,086 329 457 347 403 156 0 0 65 5 0 0 0 19 0 0 648 280 378 723 614 49 298 291 84 0 30 0 4 4 0 16 57 3 9 12 0 0 0 6 0 0 0 388 0 15 0 0 0 0 7 0 0 0 535 1,438 1,015 46 54 208 Total 2,028 1,811 1,433 928 581 1,492 1,223 Table 4 Food samples found to be unsafe by microbiological assay (6–11) Domestic Year Samples analysed 1994 1995 1996 1997 1998 1999 29,199 32,902 34,556 33,624 34,389 35,405 Imported Unsafe No. % 2,583 3,520 3,944 3,113 3,669 2,830 8.80 10.70 11.40 9.26 10.67 7.99 Samples analysed 5,893 7,509 8,889 12,402 11,136 11,417 Total Unsafe No. % 151 174 233 314 296 186 2.60 2.30 2.60 2.53 2.66 1.63 Samples analysed 35,092 40,411 43,455 46,026 45,525 46,823 Unsafe No. % 2,734 3,694 4,177 3,427 3,965 3,260 7.80 9.10 9.60 7.44 8.71 6.96 173 Capak K, Kataleni} M, Bari{in A.: FOOD CONTAMINATION MONITORING IN CROATIA Arh Hig Rada Toksikol 2001;52:169–175 2,734–4,177, or 6.96–9.60% are found unsafe (Table 4). As for chemical parameters, of 22,037–28,588 analysed food samples, 1,013–2,223 or 3.90–10.0% are found unsafe (Table 5). Table 5 Food samples found to be unsafe by chemical assay (6–11) Domestic Year 1994 1995 1996 1997 1998 1999 Samples analysed 9,320 16,485 12,958 12,382 13,763 11,636 Imported Unsafe No. % 874 1,503 827 755 651 512 Samples analysed 9.40 9.10 6.38 6.10 4.73 4.40 12,717 12,968 13,048 16,206 14,667 14,351 Total Unsafe No. % 697 720 603 645 525 501 5.34 5.60 4.62 4.00 3.58 3.49 Samples analysed 22,037 29,453 26,006 28,588 28,430 25,987 Unsafe No. % 1,553 2,223 1,430 1,400 1,176 1,013 10 7.00 5.50 4.90 4.14 3.90 Increased counts of microorganisms and enterobacteria, coagulase-positive staphylococci, E. coli, and salmonella were the leading reasons for the unfitness of food for human consumption. As regards chemical parameters, the leading nonconformities were the inappropriate food composition, sensory properties, and the use of additives not allowed for particular types of food. There were some individual cases of excessive food additive levels. PESTICIDES AND HEAVY METALS A comparison of results (Table 6) from the 1989 food pesticide monitoring with the 1999 figures shows a significant decrease in the number of samples with excessive pesticide residue levels, confirming thus that proper practice was followed in the treatment of crops and the use of land. Table 6 Pesticide residues in food (3, 11) Year HCB HCH Lindane DDT and metabolites Organophosphorous % with residues: 1989 1999 27.8 19.5 32.7 51.7 71.0 68.5 76.7 83.6 33.0 13.8 N above MRL*: 1989 1999 10.0 0.0 5.0 0.0 52.0 0.0 79.0 1.0 5 0 * MRL - Maximum residue limit Number of analysed samples: 1989=2922; 1999=474 Capak K, Kataleni} M, Bari{in A.: FOOD CONTAMINATION MONITORING IN CROATIA 174 Arh Hig Rada Toksikol 2001;52:169–175 The fact that increased pesticide, heavy metal, cadmium, lead, and arsenic levels (Table 7) in food, which may indicate greater contamination of agricultural soil, were extremely rare suggests that such soils have been preserved from these types of contamination. Table 7 The number of food samples assayed for mercury, arsenic, lead, cadmium, and the number and percentage of samples exceeding the maximum allowances (7–9) Mercury Arsenic Year Total assays Unsafe No. % 1995 1996 1997 4,795 4,777 5,415 5 11 3 0.1 0.23 0.06 Total assays 6,995 6,513 7,459 Lead Unsafe No. % 2 0 18 0.03 0 0.24 Total assays 7,445 7,288 8,189 Cadmium Unsafe No. % 8 7 12 0.11 0.1 0.15 Total assays 5,684 5,110 6,171 Unsafe No. % 9 2 3 0.16 0.04 0.03 REFERENCES 1. Zakon o za{titi pu~anstva od zaraznih bolesti [Infectious Diseases Act, in Croatian]. Narodne novine 1992;60:1338–49. 2. Zakon o zdravstvenoj ispravnosti i zdravstvenom nadzoru nad namirnicama i predmetima op}e uporabe [Food and Object of Common Use Safety Act, in Croatian]. Narodne novine 1997;1:39– 46. 3. Capak K, Petrovi} I. Country Report Croatia. Proceedings of the ILSI/FAO Workshop on Food Safety and Quality Control Systems; 2–6 Dec 1996; Budapest, Hungary. Brussels: International Life Science Institute; 1996 p. 122–6. 4. Croatian National Institute of Public Health (CNIPH). Croatian Health Service Yearbook 1993. Zagreb: CNIPH; 1994. 5. Croatian National Institute of Public Health. Nadzor nad zaraznim bolestima [Infectious Disease Surveillance, in Croatian]. Epidemiolo{ki vjesnik 1999;(1-12). 6. Croatian National Institute of Public Health (CNIPH). Croatian Health Service Yearbook 1994. Zagreb: CNIPH; 1995. 7. Croatian National Institute of Public Health (CNIPH). Croatian Health Service Yearbook 1995. Zagreb: CNIPH; 1996. 8. Croatian National Institute of Public Health (CNIPH). Croatian Health Service Yearbook 1996. Zagreb: CNIPH; 1997. 9. Croatian National Institute of Public Health (CNIPH). Croatian Health Service Yearbook 1997. Zagreb: CNIPH; 1998. 10. Croatian National Institute of Public Health (CNIPH). Croatian Health Service Yearbook 1998. Zagreb: CNIPH; 1999. 11. Croatian National Institute of Public Health (CNIPH). Croatian Health Service Yearbook 1999. Zagreb: CNIPH; 2000. Capak K, Kataleni} M, Bari{in A.: FOOD CONTAMINATION MONITORING IN CROATIA Arh Hig Rada Toksikol 2001;52:169–175 175 Sa‘etak PRA]ENJE ISPRAVNOSTI NAMIRNICA U HRVATSKOJ U skladu sa zakonom Hrvatski zavod za javno zdravstvo organizira i provodi statisti~ki program pra}enja zdravstvene ispravnosti namirnica koje su u prometu u Hrvatskoj. Laboratoriji koje je Ministarstvo zdravstva Republike Hrvatske ovlastilo za kontrolu ispravnosti namirnica izvje{}uju na propisanim obrascima o analizama namirnica prema broju i vrsti. Osim toga, oni nazna~uju odgovara li namirnica vrijede}im doma}im propisima ili ne, a u slu~aju ustanovljenih prekr{aja zakona navode uzrok prekr{aja. Ovaj ~lanak ilustrira neke rezultate pra}enja u razdoblju 1993.–99. U tom periodu, od ukupno pregledanih uzoraka namirnica zdravstveno neispravno bilo je 6,96– 9,60% zbog mikrobiolo{kih parametara, a 3,90–10,0% zbog kemijskih parametara. Kao naj~e{}i uzroci neprikladnosti namirnica za ljudsku uporabu zapa‘eni su pove}ani broj mikroorganizama i enterobakterija, koagulaza-pozitivnih stafilokoka, E.coli te prisutnost salmonela. Kod kemijskih parametara naj~e{}i uzroci zdravstvene neispravnosti bili su neprikladni sastav hrane i organolepti~ka svojstva, kao i upotreba aditiva nedopu{tenih u odre|enoj vrsti namirnice. Otkriveno je nekoliko pojedina~nih slu~ajeva pove}ane koli~ine aditiva za namirnice. Klju~ne rije~i: laboratorijska analiza, trovanje hranom, zakonski propisi, zdravstvena ispravnost Requests for reprints: Krunoslav Capak, M. D., Ph. D. Hrvatski zavod za javno zdravstvo P. O. Box 684, HR–10000 Zagreb, Croatia E-mail: marijan.katalenic@zg.tel.hr