Food served: Roskachestvo found E. coli in vegetable cutlets
The alternative meat market in Russia is facing a serious reputational challenge. Roskachestvo has published the results of an inspection of vegetable cutlets, which revealed quality problems from a number of manufacturers. E. coli bacteria and mold were found in the products of several brands, and the permissible content of microorganisms in some cases turned out to be 24 times higher than the established standards. Izvestia learned how to choose safe vegetable cutlets.
Unhealthy food
Roskachestvo tested vegetable cutlets of nine brands according to 460 safety, quality and labeling indicators. The organization's specialists found microorganisms in the products of several brands — E. coli group bacteria, yeast and mold. We are talking about the trademarks Awake Power, Vego, Green Wise, CreativePea and Nemyaso. In one of the samples, the number of microorganisms exceeded the safe level by 24 times.
Toxins, pesticides, and heavy metals were not detected as a result of the study. In addition, tests have shown that the cutlets were not spoiled during storage. Pathogens such as salmonella, listeria, and staphylococcus have not been identified in the product. But Roskachestvo calls all this a necessary but insufficient minimum.
The main problem of the studied products, as noted in the organization, is the lack of GOST standards for such products. Today, there is a legal trap — legally, most vegetable cutlets are not semi-finished products, which is why there are virtually no mandatory safety requirements for them.
However, de facto products can still be classified as semi-finished products, since they need to be brought to readiness, says Elena Sarattseva, deputy head of Roskachestvo.
"Since there are no regulatory requirements for most vegetable cutlets, Roskachestvo used the advanced standard (SRT) to evaluate the entire sample. Therefore, many products have "inconsistencies" with the Roskachestvo standard, although they cannot formally be called violators. It should be borne in mind that this category is initially positioned as a healthy lifestyle product, and therefore, the application of stricter requirements is justified," she stressed.
Other inconsistencies were identified by Roskachestvo. In the products of two brands at once, in particular, preservatives were found that were not declared in the composition. However, the permissible content of such substances was not exceeded. Other violations include the discrepancy between the net weight and what is indicated on the label, the difference between the actual BJU content and the declared one, and comments on color, taste, and odor.
In addition, despite the claimed "vegetable" composition, chicken DNA was found in the cutlets of two brands. Experts believe that the reason could be contamination at work.
The response
With the results of the examination, Roskachestvo contacted the regulatory authorities and retail chains where the purchase was made. Rospotrebnadzor, according to the organization, has already issued a warning to manufacturers, and Rosaccreditation has suspended the declarations of conformity for products of two trademarks.
At the same time, it was discovered that the production of Awake Power brand products was missing from the labeling address. Information about this has already been passed to law enforcement agencies. A similar situation has developed with the production of CreativePea trademark products.
Most companies have already implemented corrective measures. They have tightened production controls, organized unscheduled sanitary cleaning and staff training, and applied for retests.
A representative of the Green Wise brand, in an interview with Izvestia, said that after receiving information about the detection of E. coli group bacteria in one of the samples of their products, an internal investigation was initiated at the enterprise.
— According to the results of our internal audit, no deviations were detected at the production stage. The production of TM Greenwise products is certified according to the ISO 22000 food safety management standard, the requirements of the TR CU are met, input control of raw materials, containers and auxiliary materials is carried out, regular sanitary treatment of equipment, water control and air filtration is carried out. The products are manufactured in a separate workshop for finished products, equipped with sanitary checkpoints, and the staff works in full protective gear. Each batch of products undergoes laboratory control (internal and external) in accredited laboratories of the Kaluga region, as well as rapid testing. In conditions of such multi—level control, any deviations lead to the immediate blocking of the batch and its disposal," said Artem Ponomarev, General Director of Greenwise LLC.
The manufacturer is convinced that its products comply with established quality and safety standards. The likely reason for the appearance of E. coli in product samples in the absence of deviations in production, the head of the company sees violations of the temperature regime or the integrity of packaging at the stages of transportation and storage in the retail network.
The editorial board of Izvestia sent requests to Roskachestvo and Rospotrebnadzor. No responses had been received at the time of publication.
A dangerous meal
It should be noted that most E. coli strains are harmless and are part of the normal human intestinal microflora, says Andrey Matyukhin, Chief Specialist in Infectious diseases at the Be Healthy clinic network. They help synthesize vitamins and perform a number of important functions in the vital activity of the macroorganism.
— But there are also pathogenic strains, they get into food through fecal contamination. They can cause severe, sometimes fatal diseases," the expert warns.
These include, in particular, enterohemorrhagic E. coli (O157:H7). Its peculiarity lies in the fact that the infected product does not change its taste, smell or appearance, and only 10-100 bacterial cells are enough for the disease, says the specialist.
First of all, such E. coli poses a danger to people with weakened immune systems, says Marina Petrova, Deputy Chairman of the Committee of the Chamber of Commerce and Industry for the Development of Entrepreneurship in the Agro-industrial Complex. In their case, E. coli can greatly worsen their well-being. Children and the elderly are also at risk.
At the same time, it is important to understand that E. coli is not a "black and white" marker, the Association of Alternative Food Manufacturers (APAPP) emphasizes. In reality, bacteria of this group are present in microscopic quantities on raw materials, on surfaces, and in the air. Therefore, the standards are based on the principle of maximum permissible concentration.
— The bacteria of the E. coli group themselves are used as an indicator of the sanitary condition: their presence indicates possible fecal contamination and the risk of the presence of pathogenic microorganisms. The key factor is the number of bacteria. In case of violation of the temperature regime (defrosting, above-normal storage, repeated freezing), BGCP multiply exponentially: every 30-60 minutes their number can increase several times. Within a few hours, the trace amounts can grow to exceed the standards, the organization explains.
In the case of mold, the danger is not so much the fungi themselves as the toxic secondary metabolites mycotoxins produced by some of them, Andrei Matyukhin draws attention. They are resistant to heat and do not break down during normal cooking.
— Mycotoxins have carcinogenic, mutagenic, teratogenic effects. They accumulate in the body and primarily affect the liver and kidneys," explains the infectious disease specialist.
In addition, it should be borne in mind that mold spores are a strong allergen, which is why opening a package with mold can cause an asthma attack, rhinitis or other allergic reactions in sensitive people, the specialist lists.
Mold can appear in vacuum packaging in two cases: either in production, it gets into products before packaging, or with an incorrect storage system, Marina Petrova notes.
— For example, in case of violation of the temperature regime at the enterprise, during transportation or in the store during sale. If there are no natural preservatives in the product, such as salt or vegetable oil, any pathogenic microflora can develop quickly enough if the temperature regime is violated, warns the Izvestia interlocutor.
Mold can also form if the integrity of the packaging is compromised, so this aspect should be carefully checked before purchase, she adds.
Finding the culprits
E. coli and mold can occur in foods for various reasons, says Marina Petrova.
— This may be a violation of sanitary conditions at the enterprise, for example, a violation of the disinfection system, or it may be improper storage. If such microorganisms are found in the product, it is necessary to identify the root cause. To do this, first of all, an inspection is carried out at the enterprise.: Analyzes are taken, all surfaces are washed, employees' hands are washed, and so on," the expert explains.
Andrey Matyukhin sees cross-contamination as one of the main reasons for pathogenic microflora entering plant-based products.
—Bacteria are transferred from raw meat to other products through equipment (knives, cutting boards, meat grinders, conveyor belts that have not been thoroughly washed and disinfected), drops of water or juice from raw meat, through dishes and packaging, and the hands of staff," the infectious disease specialist lists.
However, the initial contamination of raw materials is also possible, he clarifies. Pathogens can enter plant products through fertilizers, dirty containers for collection and transportation, wild animals and birds in fields, or contaminated irrigation water.
In the production of ready-to-eat vegetarian products, insufficient heat treatment and irregularities in cooling or sealing can also lead to the appearance of microorganisms, the specialist adds.
However, the presence of sanitary-indicative microorganisms does not allow us to unambiguously localize the stage of infection, according to the Association of Alternative Food Manufacturers. With a powerful multi-stage production control system (certification according to international standards, input control of raw materials, sanitary treatment of premises and equipment, air filtration, external laboratory inspection of batches), the probability of microbial contamination at the plant is extremely low.
— Such bacteria most often appear in case of violations of the temperature regime of storage, packaging defects or in logistics, — according to APAPP.
Violation of sanitary standards in logistics and retail can lead to an increase in pathogenic microflora in a product that initially meets the standards, confirms Andrey Volkov, Chairman of the Board of the Union of Manufacturers of Plant-based Products. The detection of violations in individual samples indicates the need for strict compliance with established safety requirements by all market participants.
In general, pathogenic microorganisms can develop in any products in violation of sanitary and hygienic standards, the expert notes. Their presence is not related to the plant or animal origin of the product, it is a consequence of insufficient control.
The right choice
When choosing vegetable cutlets, the Association of Alternative Food Manufacturers recommends paying attention to:
- food safety management system certification (ISO 22000 / HACCP);
- the results of independent laboratory tests;
- storage conditions and terms (cold storage is important);
- the reputation of the manufacturer and the transparency of quality control practices.
Andrey Volkov notes that when choosing high-quality vegetable cutlets, consumers should first check the integrity of the packaging.
— It must be undamaged, without bulges and smudges, without traces of repeated defrosting, including the presence of a large amount of ice or snow in the package, — explains the expert.
In addition, it is necessary to carefully study the composition, especially the nutritional value, which will allow you to choose a product based on personal goals, he clarifies. Vegetable cutlets are vegetable protein—based products that were created as an alternative to meat, recalls Maria Nichegovskaya, a family nutritionist, member of the Association of Nutritionists and Health Coaches. From the point of view of nutrition, this is not a single product, but a very broad category. And not all of these products can be a really useful part of the diet.
— High-quality vegetable cutlets always have a clear and logical composition. It should be based on a source of vegetable protein: lentils, chickpeas, beans, peas or soy, as well as fiber from vegetables or whole grains. In a good product, there is no need to mask the taste with enhancers, flavorings or a large amount of salt," the Izvestia interlocutor emphasizes.
Separately, she pays attention to the protein content. In high-quality vegetable cutlets, it should be from 12 to 20 g per 100 g of product.
— In this case, vegetable cutlets can be a convenient source of vegetable protein and diversify the diet. But it is important to understand that such cutlets are not automatically healthier than meat, because everything is decided by the composition and context of nutrition as a whole," summarizes the nutritionist.
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