La Gestion des allergènes alimentaires est la thématique choisie cette année pour la rencontre annuelle de l’Association Québécoise pour l’Innocuité alimentaire (AQIA).
Cet événement a lieu le 30 septembre et 1 er octobre 2015 à Québec.
Plusieurs sujets seront abordés: de l’importance de cette problématique en termes de santé publique et de gestion industrielle, aux pratiques de contrôles industriel et réglementaire, aux méthodes d’analyse des allergènes dans les matrices alimentaires, ainsi qu’aux valeurs seuils pour certains allergènes et leur utilisation potentielle dans un contexte de gestion des risques pour la santé et de développement réglementaire et le développement de compétences nécessaire pour mieux gérer cette problématique.
Des orateurs et experts du Canada, des États-Unis, d’Europe et d’Australie participeront à cette rencontre.
Le programme est présenté ci-dessous.
Davantage d’informations sont disponibles sur le site de l’AQIA
Les organisateurs continuent à chercher des commanditaires. Pour plus d’informations sur ces aspects et d’autres, veuillez contacter Andrée Lagacé (Andree.Lagace@fsaa.ulaval.ca) et par téléphone au (418) 656-3951.
Food Allergen Management, Emerging Issues and Perspectives is the theme chosen this year for the annual meeting of the Association Québecoise pour l’innocuité alimentaire.
This meeting is to be held in Quebec City, QC, Canada on Sept 30-Oct 1st, 2015.
Take note of key speakers from Canada, the United States, Europe and Australia. Various topics will be discussed dealing with the the public health impacts of food allergens, food allergen management by the food industry, regulatory management of this issue, emerging issues of allergen thresholds and their possible use in risk management considerations, as well as food allergen analytical method development and applications in food allergen control by the food processing sector.
The organizers are still looking for sponsors for this event, so feel free to contact: Andrée Lagacé at Andree.Lagace@fsaa.ulaval.ca or by phone at (418) 656-3951
More information on this event can be obtained though the AQIA Website.
The preliminary programme for this event is attached:
Save the date for the launch of the World Food (Research and Innovation) Forum, a unique opportunity to engage with stakeholders representing academic, government, the food business community and international organizations on issues related to food safety, security and sustainability.
Creating a forum for dialogue, engagement and forward thinking:
Aiming for a safer, more abundant and sustainable food supply for all.
The June 2015 Issue of the AOAC (Association of Official Analytical Communities) Food Allergen Community was made available yesterday.
You can read about the latest updates on food allergen regulatory provisions internationally, some reports on the latest events organized or attended by Community members as well as about some of the latest publications and tools related to food allergen management, recently made available.
The Program of the Food Allergen session at the upcoming (2015) AOAC annual meeting is also made available.
Thanks to the AOAC Food Allergen Community Co-chairs and to the Editorial team for keeping up apprised of the latest developments.
As part of today’s World Health Day celebration, which this year is dedicated to food safety, there is a clear acknowledgement of the public health implications and the burden of disease associated with food safety incidents.
Lower food safety standards and repeated food safety incidents
have a negative impact on countries’ gross domestic products (GDP) and
contribute to weakening the competitive position of producers, particularly in
countries where the agriculture and the agri-food sectors plays a significant
role in the economy, which is the case of most developing nations.
Unreliable food safety systems deepen the gap between so-called
developed and developing nations.
In a global food supply chain, where sourcing of ingredients
covers the entire world, disparities in food safety management measures
increase costs to operators because of trust issues, which translate into additional prevention control mechanisms and remediation measures. This in turn, contributes to potential trade disruptions and barriers. Furthermore, when
remediation measures are taken hastily as a result of a food safety crisis, even with the intent to upgrade capacity, they may be made too restrictive, not being risk-based and not necessarily in line with international standards.
It is therefore easy to see how investing in food safety capacity building results in real savings, both to public health and to the economy.
Investing proactively in food safety capacity building makes good business sense.
Hopefully, with this year’s momentum thanks to the World Health Day being dedicated to Food Safety, we will witness increased interest in our collective ability to invest in global initiatives such as the World Bank’ Global Food Safety Partnership (GFSP), as a key convener and catalyst for
greater capacity building in food safety worldwide.
The World Food (Research and Innovation) Forum is an initiative of the Emilia-Romagna Region, in Italy, aimed to create a permanent platform available to national and international policy makers, the science, research, business and investment communities to gather, share and develop strategies and initiatives to support food security and food safety globally.
The forum is intended to be launched as a biennial event dedicated to food-related issues as part of the legacy of EXPO Milano 2015 : “Feeding the Planet, Energy for life”, with a first edition to be held on 22-23 September 2015 at the Italian Pavilion of the Expo.
As part of the preparation for this event, I am honoured to chair a meeting of experts held in Brussels on March 26th to discuss trends, areas of priority, emerging food safety issues and opportunities where this forum can serve as an international platform to bring together food safety partners and stakeholders to promote food safety globally.
A few areas of discussions have already been identified including How food safety promotion can be an engine for innovation and how food safety capacity building efforts can be developed and promoted at the global scale.
I look forward to engaging with colleagues and peers at tomorrow’s discussions.
Samuel Godefroy, Ph.D. – Personal opinion / input
Published earlier on: Striking Poverty – Development Dialogue for Global Food Safety
Please feel free to join the conversation at the above mentioned link.
Authored by: Samuel Godefroy, Global Food Safety Partnership, World Bank – Adj. Professor, Food Risk Analysis and Food Systems, Faculty of Agriculture and Food Sciences, University Laval, Québec, QC.
Access to clean water and clean air is a fundamental human right. Similarly, access to safe food is another necessity. Food safety is a condition for food availability and therefore for food security.
Beyond the clear public health benefits expected as a result of compliance with food safety requirements, enhanced food safety is a prerequisite to consumer confidence and therefore to market access. Consumers around the world demand access to safe food and are increasingly aware of and sensitive to existing and emerging food safety risks. Food and food products are also amongst the most traded commodities domestically and internationally. Safety of food products is therefore a condition for economic development and prosperity.
The case for upgrading food safety practices globally and across the entire supply chain, from farm to fork, is self-evident and does not require further demonstration. As the World Health Organisation is dedicating the focus of World Health Day on April 7th, 2015 to food safety, it is important to highlight the need for more efforts and resources to food safety capacity building initiatives globally, if we are to achieve public health and human development goals across the world.
The Global Food Safety Partnership (GFSP), initiated in 2012 with the endorsement of a broad spectrum of partners and stakeholders (governments, industry and international organisations) is a unique opportunity to help achieve these goals. The unique public-private nature of this partnership model aims to enhance coordination and alignment, to act across the entire food supply chain, to ensure consistency of dissemination of food safety practices, and to magnify impacts of existing efforts in food safety capacity building. The objective is to lead to sustainable access to capacity building resources for all stakeholders and partners in middle and low-income countries that help convergence with international food standards and therefore contribute to protect consumers’ health and prevent impediments in the food trade globally.
Écrit par : Samuel Godefroy – Toute opinion n’engage que ma personne sans aucun engagement par mon employeur
Les scientifiques de la Direction des aliments de Santé Canada ont mis à jour leur évaluation scientifique sur l’innocuité de l’avoine spécialement produite, avant d’être introduite dans un régime “sans gluten”. Cette avoine produite sans être contaminée par d’autres céréales telles que le blé ou l’orge a été jugée sécuritaire pour être introduite progressivement dans un régime “sans gluten” pour les personnes céliaques.
Les détails de cette évaluation ont été publiés et sont ouverts à commentaire jusqu’à la fin janvier 2015.
Les commentaires pourront être envoyés à l’adresse suivante: firstname.lastname@example.org
Plus de détails via le lien suivant : Consultation de Santé Canada sur l’allégation sans gluten pour l’avoine pure
Health Canada’s Food Directorate scientists reviewed and updated the evidence that supports the safety for Celiac individuals of specially produced oats i.e., oats that are produced in a manner that makes them pure and uncontaminated with other cereal grains such as wheat and barley. The conclusion of this review is that these oats are safe to be introduced in a “gluten-free” diet for the majority of celiac individuals. The evidence is open for consultation and input from the stakeholder community until the end of January 2015. Input should be provided to email@example.com
More information on Health Canada’s consultation is available via this link: Health Canada’s consultation on “Gluten free” claims for pure and uncontaminated oats
Blog post by Samuel Godefroy : Opinions are personal with no attribution to my employer
In this issue, we can find the latest updates from community members on regulatory measures related to allergen labeling, testing methodologies and their validation as well as updates on recent food allergen meetings.
Thanks to the Editorial team for their continued support and their leadership !