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To coexist with food microorganisms
Kenji ISSHIKI,
Marine Biosafety Science and Technology Division of Marine Life Science Research Faculty of Fisheries Science, Hokkaido University
This column has been started at food handlers' request in order to assist them in understanding the relationship between food and microorganisms.#6 Keep Food History in Mind
We should understand food history --- changes in our diet and foods mankind has traditionally avoided --- and always keep them in mind. It's also important to remember that there are people who respect the diversity of food culture both at home and abroad. Farmworkers and food industry workers alike are also part of the general consuming public.
HACCP is a mistake-prevention system aiming at securing food safety. With this system, the dietary life of the people is expected to become safer, more diverse and pleasurable if accompanied by the general consumers' awareness of food hygiene. HACCP and HACCP-embedded ISO22000 are essentially self-imposed hygienic management tools which require constant revisions (11).
"Our company has HACCP and ISO certifications in a frame on the wall and file cabinet"---this kind of attitude might invite tragedy. It is virtually impossible to defeat microorganisms thoroughly. Hopefully prosperous coexistence of human beings and microorganisms will last for a long time, avoiding a severe struggle caused by a dearth of food. For the sake of the coming generation, honesty should never be neglected in spite of the efforts and labors needed to enact it.
The following are the main points to remember in securing food safety:
(1)Value not only the finished food products but also the whole food chain from primary production through to final consumption.
(2)Determine the effect on human health (severity and occurrence probability) in an objective, neutral and scientific manner, exchange the information, and take countermeasures depending on the effect.
What is more important is transparency. A lack of transparency will be detrimental to food safety. Cover-ups in the hygiene management of food would be potentially lethal.
Food-related business operators need to recognize that they bear the primary responsibility (Article 8 of The Food Safety Basic Law of Japan) for ensuring safety of their food products and to be self-disciplined as professional food handlers. It is also an important role for them to nurture the next generation of food professionals. And hopefully, unique raw diet cultures, such as Sashimi, around Japan will be passed onto future generations and be further developed in their own way.
Reference (in Japanese):
11) Japanese Standards Association (2006). "ISO22000:2005 Syokuhin-anzen Manejimento Shisutemu Yokyu-jiko no Kaisetsu (Practical Guide for Requirements of ISO22000 Food Safety Management Systems).
