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Food Research
A Consuming Science
The Ministry of Agriculture, Fisheries and Food
now funds a wide programme of food research, with
over 90 new projects commissioned this year, covering
chemical and microbiological food safety, food quality
and nutrition. The research provides reliable and
up-to-date information essential in helping governments
develop policy, investigate specific problems and
improve surveillance techniques. It ensures that decisions
relating to food safety have a firm scientific basis.
The key areas covered by the current programme are
microbiological safety of food, chemical food safety,
foodborne zoonoses and pesticides.
 One
of the main components of food safety research is examining
bacteria which causes food poisoning. There are many
points during the production of food where bacteria
can enter the food chain, and some bacteria can cause
illness in humans. To protect consumers, MAFF research
is targeted at reducing the levels of contamination
of food with bacteria and other micro-organisms at the
point at which the food is eaten. Improved methods to
detect salmonella, campylobacter, E-coli 0157 and clostridium
botulinum toxin are being investigated as part of this
research. Being able to detect which micro-organisms
are present on foods is important because it allows
food producers and regulators to check that foods are
microbiologically safe, and allows identification and
tracing of the causes of food poisoning. A new test
for botulinum toxins has been developed which could
replace the current method of using live mice.
A significant part of MAFF-funded work
is aimed at the farm, looking at ways of reducing infections
in food animals which may cause disease in consumers.
Around £1.8 million is directed to reducing foodborne
bacterial pathogens entering the food chain at slaughter.
Research is aimed at developing better diagnostic tests,
understanding the way in which the microbes infect farm
animals and how this can be prevented, and improving
our knowledge of the effect these microbes have on farm
animals. A recent study conducted at the Veterinary
Laboratory Agency focused on Campylobacter infection
of poultry reared for meat on commercial farms. A number
of useful findings will help farmers to reduce the number
of chickens infected with Campylobacter. These findings
include:
Overall, use of a number of simple steps
on the farm resulted in a 50% reduction in the levels
of Campylobacter in chickens less than 42 days old.
Another area of MAFF's food safety research
studies chemicals in food. It is designed to ensure
that the levels of additives, contaminants and natural
toxicants in food do not pose an unacceptable risk -
even chemicals naturally present in food can be harmful.
The programme is aimed at investigating the nature and
origin of chemicals in foods, and the way these might
affect human health, research on improving methodologies
for assessing the risks from chemicals in food, and
developing risk management strategies.
 The
main focus of food industry related work is the Government's
Food LINK programme. Set up in 1988 to encourage joint
research between industry and academic institutions,
the programme currently has XX projects running. One
of these is a study on the design of food factories,
looking at methods of reducing the airborne contamination
of foods by micro-organisms, keeping food at low chill
temperatures in the factory and applying disinfectants
to surface and the air, as well as improved techniques
for testing food authenticity and identifying the type
of adulteration. Another project, in collaboration with
the Universities of Reading and Southampton, Unilever
plc and Hoffmann La Roche, is comparing different types
of omega-3 polyunsaturated fats. Many studies have shown
that some of these, notably from fish and fish oils,
have a range of beneficial effects including reduced
blood pressure and reduced blood clotting. The data
from the study will compare the fats from fish sources
with one from plants to provide a more rational basis
for advertising the industry on the optimum amounts
and types of fatty acids required for low fat spreads
and cooking fats, and the need for incorporation of
omega-3 PUFA into other food products.
In addition to research, MAFF also has
an extensive food surveillance programme covering microbiological
and chemical safety in food. Recent surveys have included
testing dried food for lead, monitoring lettuce and
spinach for nitrate and metals and other elements in
fish products. There is also research focusing on areas
of consumer concern such as food allergies and genetically
modified food. The results of research projects and
the surveillance programmes are usually published in
the Food Safety Information Bulletin, which is available
free of charge from the Consumer Helpline: 0345 573012.
More information can also be found on the MAFF website
at: http://www.maff.gov.uk/maffhome.htm.
Author
Ministry of Agriculture,
Fisheries and Food,
London
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