Food Contamination


This topic was moderated by Cheng-Ming Chang, Ph.D. and Yi-Chen Chen, Ph.D. and featured four lectures.


Ching-Cheng Chang, Ph.D., Professor, Department of Agricultural Economics, National Taiwan University, Taiwan gave a presentation entitled, “The Emerging Food Contamination Issues and Policy Implications in Asia-Pacific Region.” Dr. Chang emphasized that regional collaboration and information sharing between countries in the Asia Pacific is essential to preventing food contamination and mitigating food safety risks, especially in light of recent food safety challenges in various Asia Pacific countries.


Alexander Mathys, Ph.D., Head of Bioeconomy, The German Institute of Food Technologies, Germany discussed bacterial spore control by innovative multi-hurdle technology concepts. Dr. Mathys stated that new processes need to be developed to minimize the impact of the intensity of food processing on the quality of food products. Dr. Mathys suggested that these solutions be combined with assessments of physical and chemical challenges in order to promote adequate bacterial spore inactivation or inhibition during the shelf storage period for processed foods. This innovative concept utilizing multi-hurdle technology can greatly help to control bacterial spore contamination and ensure safe processed foods.


Alexander Panin, Ph.D., Director, The All-Russian State Center for Quality and Standardization of Veterinary Drugs and Feed, Moscow, Russia discussed food security and food safety and the role of veterinary services. Dr. Panin discussed the growing global population and predicted that due to this increase, there will be a 50% increase in consumption of animal protein by the year 2020. In order to meet this growing demand, Dr. Panin highlighted the importance of developing new approaches to control the safety of animals consumed for food, in order to promote food security and ensure a safe global food supply.


Jae-Hyung Mah, Ph.D., Associate Professor and Chair, Department of Food and Biotechnology, Korea University, Korea discussed the safety of fermented soybean products and the occurrence of biogenic amines. Biogenic amines are nitrogenous compounds produced by microbial amino acids in various foods which may cause disease in humans. Dr. Mah addressed possible situations in which biogenic amines can accumulate in fermented foods, and noted that fermented soybeans particularly can contain abundant dietary amino acid precursors of biogenic amines, though most often this contamination is within acceptable levels.