REP13/FH JOINT FAO/WHO FOOD STANDARDS PROGRAMME ...

REP13/FH 9
Provisions on protection of source plants, irrigations systems and access to visitors
77. On the need to include provisions for the protection of source plants (section 3.1.2) and
recommendations to avoid sprinkler irrigation systems and flood irrigation (section 3.2.1.1), the Committee
noted that there were varying views. The Committee therefore recommended these provisions receive
further consideration in the development of the Code.
78. In the case of section 3.2.3, paragraph 25, relating to provisions to deter entry of casual visitors and, to
the extent possible, children, a delegation proposed its deletion noting that the source plant would be dried
later in the process and that the risks posed by casual visitors and children were not the same as for fresh
leafy greens or melons. However, the Committee agreed to its retention.
Microbiological specifications
79. The Committee agreed that section 5.2.3, paragraph 71 should be redrafted to provide guidance more
appropriate for a code of practice; that paragraph 73 should be retained, but that the reference in
paragraph 74 to a microbiological criterion for Salmonella should be deleted or retained in square brackets
until a decision was taken on the appropriateness of a criterion for Salmonella.
80. In order to take a decision on a criterion for Salmonella, the Committee agreed to request that FAO
and WHO undertake a risk assessment to determine whether there is a significant public health risk from
Salmonella associated with consumption of spices and dried aromatic herbs and to evaluate whether criteria
for Salmonella are meaningful to ensure adequate consumer health protection.
81. It was further proposed that FAO and WHO extend their call for data to any microbiological hazard
associated with spices and dried aromatic herbs in order to identify any other foodborne pathogens of
concern.
82. It was also agreed that FAO and WHO should identify the range of spices to be covered in the Code,
and the critical points for control of Salmonella and/or other foodborne pathogens.
83. Specific questions that FAO and WHO could address include:
Is there a significant risk associated with Salmonella or other identified foodborne pathogens in
spices and dried aromatic herbs? If so, are there particular spices and dried aromatic herbs
which present a greater risk than others?
Is the criterion and the associated sampling plan for Salmonella in the draft Annex
(CX/FH 12/44/8) meaningful for public health protection?, i.e. what is the performance of the
existing microbiological criterion and associated sampling plan given the information on the
prevalence and concentration of Salmonella in spices and dried aromatic herbs and identify and
consider alternative microbiological criteria and associated sampling plans that could be
effectively applied to the management of Salmonella (or any other identified pathogen) in spices
and dried aromatic herbs given the available information on prevalence and levels of
contamination.
What would be the impact on public health of microbial reduction treatments of different levels,
e.g., 2 – 5 log reduction of Salmonella provided to spices and dried aromatic herbs?
Conclusion
84. The Committee agreed to establish an electronic working group led by the United States of America,
working in English only, to redraft the Code taking into account the decisions taken at the Session, and the
written comments submitted. The Committee noted the provisional offer of the Delegation of India to cochair
the electronic working group, pending confirmation of their government.
Status of the Proposed Draft Code of Hygienic Practice for Spices and Dried Aromatic Herbs
85. The Committee agreed to return the proposed draft renamed Code to Step 2 for redrafting by the
electronic working group, circulation for comments at Step 3 and consideration by the next Session of the
Committee.