Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
NewsManagementProcess ControlInternationalProcess Validation

EU, China Form Consortium on Safe Food for Infants

By Bailee Henderson
infant formula and bottle

Credit: RapidEye/E+ via Getty Images

May 19, 2022

Researchers associated with the Safe Food for Infants in the EU and China (SAFFI) consortium recently published three papers in Global Pediatrics addressing health hazards in infant foods. The first paper sets forth a model for hazard identification and risk ranking, and serves as a proof-of-concept for the SAFFI project. The second paper identifies microbial and chemical hazards in infant foods. The third paper explores new and emerging processing and preservation technologies, as well as describes how SAFFI is addressing the research to control several prominent hazards in infant foods.

SAFFI focuses on foods for children under the age of three throughout the EU and China. Its goals are to benchmark the main safety risks of infant foods under its purview, create hazard control procedures, develop a decision support system for stakeholders to use to enhance safety control throughout the food chain, and initiate information-sharing and training to harmonize infant food safety approaches in China and the EU.

Safe Food for Infants: An EU-China Project 

In the first paper, SAFFI notes the difficulty of implementing efficient food safety controls globally due to: the variety of products that exist based on the diversity of raw materials, processing, packaging, and storage; the ever-changing and unpredictable nature of consumer practices; continuous product evolution driven by agri-food innovations, advances in human health knowledge, and regulatory changes; and the different regulations and health surveillance systems that exist worldwide. SAFFI stresses the urgency of navigating the complex task of ensuring infant food safety in light of recent public health challenges caused by unsafe infant foods. SAFFI also states that the public expects the infant food sector to adhere to the highest safety standards and be subject to strong regulation.

SAFFI chose four infant food chains as case studies to target the control of priority infant food hazards. Powdered infant formula, sterilized vegetable mixed with fish or meat, infant cereals, and fruit puree were the chosen food chains. The food chains were selected as they cover a variety of hazards, ingredients, processing, and control steps. The main priority infant food hazards were identified by the French Infant Total Diet Study, and include chemical and microbiological hazards that originate from various points in the food chain.

The paper exemplifies how SAFFI’s research can help pediatricians and other infant food actors better understand infant food safety hazards along the food chain, provide tools to combat such hazards, anticipate unknown risks, prevent public health crises, and foster knowledge-sharing. Key work areas discussed in the paper are:

  1. Enhancement of food risk assessment
  2. Enhancement of infant diet quality with innovative food processing technologies
  3. Enhancement of the surveillance of chemical hazards
  4. Enhancement of microbial hazard characterization, detection, and risk assessment
  5. Enhancement of infant food safety standards.

Microbial and Chemical Hazard Identification in Infant Food Chains

The second paper seeks to identify relevant hazards in infant foods. SAFFI collected data from literature, scientific reports, databases, and clinical studies. Hazards included in SAFFI’s list have caused major foodborne illness outbreaks, frequently contaminate foods, have large public health ramifications, or are dangerous to young children. 

In total, SAFFI identified 32 microbial hazards consisting of bacteria, viruses, parasites, and protozoa. SAFFI also identified nine families of chemical hazards consisting of persistent organic pollutants, trace elements and metals, pesticide residues, mycotoxins, substances migrating from food contact materials, heat-induced compounds, phytoestrogen, ionic compounds, and food additives.

Hazard Control Through Processing and Preservation Technologies

The third paper addresses the control of three categories of hazards to infant food safety—furan, tropane alkaloids, and vegetative and spore-forming bacterial pathogens—by setting forth and validating new or emerging processing and preservation technologies. New and emerging infant food processing technologies outlined in the paper include pulse combustion drying, radiofrequency, and high-pressure processing.

SAFFI states that the Hazards Analysis and Critical Control Points (HACCP) framework allows for flexibility in the selection of controls that are employed. However, the validation and verification of new and emerging control methods can be costly and time-consuming. The various infant food processing technologies outlined in the paper are undergoing validation as part of a SAFFI work package funded by Horizon Europe 2020. The work package will also include a decision support system for hazards control. 


KEYWORDS: baby food china EU infant formula SAFFI

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Baileehendersonmay23

Bailee Henderson is the Digital Editor of Food Safety Magazine. She can be reached at hendersonb@bnpmedia.com.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Contamination Control
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Management
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • mold
    Sponsored byIFC

    Tackling Mold Remediation in Food Processing Plants

  • a worker in a food processing plant
    Sponsored byLPS® DETEX®

    How a Beverage Facility Improved Food Safety and Compliance with Detectable Packaging Solutions

  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

Popular Stories

smoked salmon in oil

Study Shows Food Type Significantly Affects Listeria’s Ability to Survive Digestion, Cause Sickness

straight-on view of u.s. capitol hill

Bill Reintroduced to Congress Would Require FDA to Systematically Reassess Food Chemicals

FSM podcast

Ep. 197. Jatin Patel: Lessons Learned and Best Practices for Handling a Recall

Events

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and Global Insights

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

July 22, 2025

Beyond the Binder: Digital Management of Food Safety

Live: July 22, 2025 at 3:00 pm EDT: During this webinar, attendees will learn best practices for the use of digital food safety management systems across industry and regulatory agencies.

August 7, 2025

Achieve Active Managerial Control of Major Risk Factors Using a Food Safety Management System

Live: August 7, 2025 at 2:00 pm EDT: From this webinar, attendees will learn about changes to the FDA Food Code, which now includes a requirement for FSMS. 

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • blue-gloved hands using pipette and petri dish with bacteria

    Danish, Swedish Institutions Form Consortium to Establish EU Reference Laboratory for AMR

    See More
  • New EU-China-Safe Project to Focus on Food Fraud

    See More
  • peanuts in shell

    Peanuts From China Most Common Nuts Reported for Aflatoxin Contamination in EU

    See More

Related Products

See More Products
  • 1119237963.jpg

    Food Safety in China: Science, Technology, Management and Regulation

  • food-safety-making.jpg

    Food Safety: Making Foods Safe and Free From Pathogens

  • 1119053595.jpg

    Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain, 2E

See More Products

Related Directories

  • Smart Food Safe

    Smart Food Safe is a leading and innovative software company specializing in providing state-of-the-art technology solutions for businesses to excel in Quality, Food Safety, Regulatory, and Traceability management. With a strong focus on empowering organizations, Smart Food Safe Software offers a comprehensive suite of customizable modules designed to streamline processes, ensure regulatory compliance, enhance product quality, and enable real-time visibility into operations.
  • ProForm Fabrication

    We are a OEM that supplies commercial freeze drying equipment and accessories.
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing