Dietary exposure to sulfites in Indonesians.

BACKGROUND AND OBJECTIVES: Information on dietary exposure to sulfites as preservative in consumer is needed as a scientific base for food safety policy making. The objective of this research was to conduct dietary exposure assessment to sulfites in consumers by using a deterministic method. METHODS AND STUDY DESIGN: The scope of work was identification of food products containing sulfites, determination of food consumption data from the individual food consumption survey report of 2014, determination of sulfite concentration in food, and calculation of sulfite exposure. RESULTS: 3,428 (9%) of 37,613 food products registered in National Agency of Drug and Food Control (2012-2015) may contain sulfite. The most used sulfite in food products was sodium metabisulfite. The mean of food containing sulfite consumption in all age groups was 131.4 g/person/day. The estimation of total exposure for all age groups were 0.27 mg/kgBW/day (38.6% ADI), 0.25 mg/kgBW/day (35.7% ADI) and 0.08 mg/kgBW/day (11.4% ADI) by using concentrations of Maximum Permitted Limit, reported maximum used level and reported maximum product test result, respectively. Food category contributed to the highest exposure in all age groups was spices, condiments, vinegar, powder or mixture for soups and broths, and other soy sauce category. CONCLUSIONS: The highest total exposure to sulfites was found in 0-59 month age group. The highest total exposure for the MPL (0.79 mg/kgBW/day) and the reported maximum used level (0.73 mg/kgBW/day) exceeded 112.9% ADI and 104.3% ADI, respectively while the exposure using reported maximum test result was still below ADI (0.25 mg/kgBW/day or 35.7% ADI).

Critical points and the presence of pathogenic bacteria in iced beverage processing lines.

INTRODUCTION: Ice can be contaminated by pathogenic bacteria. This study aimed to identify critical points in iced beverage production and distribution lines to examine the presence of pathogenic bacteria in a beverage and its processing environment, as well as when water and ice used as main ingredients. METHODOLOGY: The critical points were determined using the principles of Hazard Analytical Critical Control Point (HACCP) to analyze each processing and distribution step from the survey. Samples collected from the points of concern based on the critical points that were found were tested for pathogens by conventional method and molecular method using primers and polymerase chain reaction (PCR). RESULTS: Escherichia coli was found in 6.34% of samples, and 0.7% of them were confirmed as enterotoxigenic Escherichia coli (ETEC) by PCR. Vibrio cholerae was found in in 0.7% of water samples used to make iced beverages and in ice production, as well as in 2.12% of distribution and production tools. Salmonella Typhimurium was found in 1.4% of water samples used to make ice and ice products. Staphylococcus aureus was found in 2.02% of the surfaces of ice distribution and production tools and in 5.05% of production and distribution workers' hands. S. aureus counts ranged from 2.4×102 - 3.5×102 colonies/100 cm² surface area and 1.9×10¹ - 3.7×102 colonies/workers' hands. CONCLUSION: Control on many critical points in iced beverage processing and distribution is required so that the beverages are safe for consumption.

Estimation of economic loss due to food poisoning outbreaks.

Food poisoning outbreaks frequently occur in many countries resulting in economic loss. A formula for calculation of economic loss due to food poisoning outbreaks in Indonesia was developed. Estimation of the loss was developed based on experiences in several countries. Related data were also collected from local health facilities, food industry officials, and other sources to improve the accuracy of the formula. Calculation of the economic loss was performed based on cases of food poisoning outbreaks recorded in 2013. Economic loss was estimated based on direct health-care costs, direct non-health-care costs, and indirect non-health-care costs. The economic loss of food poisoning outbreaks in Indonesia in 2013 was approximately US$ 78 million. The high-cost of economic loss due to food poisoning outbreaks suggests a need for additional and serious efforts for controlling all aspects of food safety.