Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2 Objective 1: Compendium of Representative Processing Techniques investigated in regulatory studies for pesticides
The present document has been produced and adopted by the bodies identified above as authors. In accordance with Article 36 of Regulation (EC) No 178/2002, this task has been carried out exclusively by the authors in the context of a grant agreement between the European Food Safety Authority and the authors. The present document is published complying with the transparency principle to which the Authority is subject. It cannot be considered as an output adopted by the Authority. The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
EFSA is conducting pan‐European dietary exposure and risk assessments related to actual levels of pesticide residues in food commodities. These assessments use the pesticide occurrence data generated under the official monitoring programs of Member States, the consumption data from EFSA's comprehensive food consumption database and pesticide‐specific information such as processing factors. Currently no harmonised list of processing factors is available within Europe and worldwide. The overall objective of this project is to develop a database of validated processing factors based on the residue definitions for enforcement, which is compatible with the EFSA food classification and description system FoodEx 2. In the first part of the project, a compendium of representative processing techniques is elaborated as a standard description of all relevant processes and basis for validation of processing studies.
The compendium of processing techniques is built upon a selection of representative and up‐to‐date processing studies submitted in the context of regulatory procedures for plant protection products. It covers the most important processes in food processing, both with respect to importance in consumption and production. Though not really considered as processing operations, peeling and pitting procedures are included in this compendium. For each process, a typical set of processing conditions is provided based on published literature and/or inquiry in the food processing industry. Detailed descriptions of processing conditions and yield factors for the processes are given. The processes are visualised in flowcharts. Processing studies are conducted on a very limited number of representative commodities. Extrapolation proposals are made based on the comparability of processing conditions, the plant anatomy and the plant part to be processed.