OFFICIAL CONTROLL FOR CHECKING QUALITY AND AUTHENTICITY OF OLIVE OIL IN ITALY
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1 OFFICIAL CONTROLL FOR CHECKING QUALITY AND AUTHENTICITY OF OLIVE OIL IN ITALY Olive Oil Workshop 11 October 2013, Shanghai Angelo Faberi Dipartimento dell'ispettorato centrale della tutela della qualità e della repressione frodi dei prodotti agroalimentari
2 EXTRA VIRGIN AND VIRGIN OLIVE OILS Olive oil, due to its distinctive characteristics is one of the most valuable product utilized in the Mediterranean diet Mediterranean diet: Vegetables Cereals Fish Olive oil Rich in antioxidants such as β- carotene and tocopherols Increased Popularity Beneficial effects on health High demand for olive oils (especially extra virgin)
3 Olive oil now is produced in more regions of the world respect to the past, however the area Mediterranean remains the most important in the world in terms of production and also for historical reasons. Olive trees are grown in Mediterranean countries basin from thousands of years....but the fact of being a valuable product let it since a long time to be vulnerable to adulteration with cheaper oils Torino, 1 dicembre
4 OLIVE OIL STANDARDS Numerous international bodies are involved with standards of olive oil, setting limits on key chemical physical and or organoleptic characteristics. Italian national legislations is substantially superseded by European Union legislation, in particular with regard to the sales descriptions, specifications and labeling rules, and safety. Grading standards for olive oil in EU are codified into law since (REG EEC 133/66) Today EU legislation is substantially harmonized with IOC trade standard. Official testing of olive oil production is mandatory for both domestically marketed product and for products for export. Enforcement is carried out by each Member States. Provisions of standards are regulary revised in order to adapt it to olive oil and technical changes. Pagina 4
5 ENSURING THE QUALITY AND SAFETY OF OLIVE OILS PRODUCED IN ITALY Italy plays a key role in the global olive oil supply chain as trader, producer, blender, and bottler. Over many, many years Italy has developed excellent know-how in making olive oil blends of a recognized and consistent quality and in selling them world-wide. Consequently to guarantee the quality of olive oil and of olive pomace oil and ensure fair trade practices is an important priority in Italy. 5
6 ICQRF - OLIVE OIL OFFICIAL CONTROL IN ITALY Official olive oil and olive pomace oils control is made in Italy by a special Department of the Ministry of Agriculture and Forestry, which operates throughout the country, with own staff and resources. The Central Inspectorate for Quality Protection and Fraud Repression of Food Products (ICQRF) was established by Italian Law of 7 August 1986, n The ICQRF operates according to the principles set out in Reg. (EC) n. 882/2004 (on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules): ensuring: efficiency, effectiveness and impartiality; performing controls on a regular basis, without notice and at any stage in the food-farming chain; Taking into account: risk analysis (based on knowledge and experience gained from previous controls and control records); Having at disposal qualified and well trained personnel; Utilizing standardized control procedures.
7 ICQRF Organizzation 12 Branch offices 17 Peripheral offices 5 Laboratories of analysis 1 Counter analysis laboratory
8 ICQRF commodities sector inspections (%) carried out in 2012 Technical means for agriculture 12% Other products 11% Wine products 35,5% Canned products 2,8% Cereal products 4,5% Meat 4,8% Fruits and vegetables 4,6% Dairy products 9,1 Olive oil and seeds oil 15,7%
9 Mode of operation Identity verifications : Comparison of the supporting documentation (invoices, registers, bill of landing, etc) with stocks; Investigation of correctness and accuracy of the information given on the product label. Production inspections: inspection of production process, raw materials, final product and labeling. Sampling of raw materials, semi-finished and finished products to verify their compliance to standards and regulations. Cross-checks or traceability checks: (inspections on producers or raw materials suppliers in order to determine the actual origin of products).
10 Analytical activity Inspection activity ICQRF Inspection activity Olive oil results overview - (2012 data) 2012 Inspections (n) Firms controlled(n) irregulars (%) 11,9 Products controlled irregulars (%) 7,3 Samples taken by ICQRF offices (n) 945 Seizures (n) 66 Analysed samples (n) 945 irregular samples (%) 7,1 Each year a special annual control plan is carried out. The plan is focused in: checking all segments of the supply chain, assessing the compliance with marketing standards, compulsory and optional labeling. Special attention is reserved in controlling the correct use of designation of origin (PDO/PDI).
11 ICQRF Olive oil control chain Trade 48% Olive oil mills 24% Bottling stage 28%
12 THE ICQRF LABORATORIES The Laboratories of the Central Inspectorate for Food Control and Fraud Repression are structures complementary to the Inspection Offices. MAIN DUTY : to carry out chemical analysis in order to assess conformity to current regulation; State of the art analytical techniques : Volumetric and gravimetric analysis; Instrumental techniques (e.g.. GC, HPLC, CE, AA, ICP-OE, ICP- MS, NIR, UV-VIS, IEF, Real Time PCR, etc.); GC-MS; GC/MS/MS; LC/MS/MS; Food traceability: SNIF-NMR, IRMS; Microscopy; Organoleptic tests : panels of expert tasters (olive oil, wine, honey). 12
13 Quality Assurance Laboratories operate under accreditations schemes according to ISO/IEC 17025: General requirements for the competence of testing and calibration laboratories - as prescribed by REGULATION (EC) n. 882/2004 of the European Parliament and of the Council of 29 April, 2004 in its article 12 Quality Assurance procedure includes controls in order to assure correct performance of methods and instrumentation For each sample analyzed results are examinated together to make an overall assesment Torino, 1 dicembre
14 COORDINATION OF LABORATORY NETWORK MIPAAF MODENA CONEGLIANO/SUSEGANA ICQRF DG PREF DG VICO DG PREF I DG PREF II PERUGIA ROMA DG PREF III PREF IV Technical coordination for the 6 ICQRF laboratories SALERNO Quality assurance Updating of the official methods of analysis list CATANIA Promotion of research and studies about fraud detection Organization of collaborative trials
15 2012 Analysed samples (%) Total number of samples analyzed: Technical means for agriculture 32% Other products 7% Wine sector 21% Olive oil and seeds oil 11% (of which 80% olive oil) Canned products 5% Dairy products 13% Cereals products 7% Meat 1% Vegetables and fruits 3%
16 Marketing standards for olive oils and olive-pomace oils. Olive oil categories are defined in : COUNCIL REGULATION (EC) No 1234/2007 of 22 October 2007* establishing a common organization of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) - (OJ L 299, , p.1*) * Last amended by: Commission Implementing Regulation (EU) No 52/2013 of 22 January 2013 The use of the descriptions and definitions of olive oils and olivepomace oils set out in Annex XVI shall be compulsory as regards the marketing of the products concerned within the Community and, insofar as compatible with international compulsory rules, in trade with third countries. Legal text is published in the Official Journal -OJ- which publishes all EU legal texts; also Consolidated version is published on the EU website. ( )
17 Reg. (EC) 1234/07 - ANNEX XVI - DESCRIPTIONS AND DEFINITIONS VIRGIN OLIVE OILS : Oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alterations in the oil, which have not undergone any treatment other than washing, decantation, centrifugation or filtration, to the exclusion of oils obtained using solvents or using adjuvants having a chemical or biochemical action, or by re-esterification process and any mixture with oils of other kinds. Virgin olive oils shall be classified as follows: Extra virgin olive oil Virgin olive oil Lampante olive oil (not fit for direct human consumption without prior refining). having characteristics of which comply with those laid down for each category 17
18 Reg. (EC) 1234/07 - ANNEX XVI - DESCRIPTIONS AND DEFINITIONS Lampante oil, is employed to produce the following categories of products: REFINED OLIVE OIL (not to be marketed at the retail stage ) Olive oil obtained by refining virgin olive oil, having a free acidity content expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down for this category. OLIVE OIL COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS Olive oil obtained by blending refined olive oil and virgin olive oil other than lampante olive oil, having a free acidity content expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down for this category. 18
19 Reg. (EC) 1234/07 - ANNEX XVI - DESCRIPTIONS AND DEFINITIONS CRUDE OLIVE - POMACE OIL Oil obtained from olive pomace by treatment with solvents or by physical means or oil corresponding to lampante olive oil, except for certain specified characteristics, excluding oil obtained by means of re-esterification and mixtures with other types of oils, and the other characteristics of which comply with those laid down for this category. REFINED OLIVE-POMACE OIL Oil obtained by refining crude olive-pomace oil, having free acidity content expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down for this category. 19
20 CONTROL OF THE CHARATERISTICS OF OLIVE OILS Olive oil characteristics are defined in : COMMISSION REGULATION (EEC) No 2568/91 of 11 July 1991* on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis * Last amended by: Regulation (EU) No 61/2011 of the European Parliament and of the Council of 24 January 2011 Sampling prescriptions Storage of samples prescriptions Time limit for sample dispatch Time limit for carrying out analysis Chemical, physical and organoleptic characteristics and associated limits Methods of analysis
21 Reg. (EEC) 2569/91 (as amended by Reg. EU 61/2011) 21
22 Reg. (EEC) 2569/91 (as amended by Reg. EU 61/2011) 22
23 Reg. (EEC) 2569/91 (as amended by Reg. EU 61/2011) 23
24 Reg. (EEC) 2568/91 as amended Article 7 The Community provisions concerning the presence of contaminants shall apply. As regards halogenated solvents, the limits for all categories of olive oils are as follows: maximum content of each halogenated solvent detected: 0,1 mg/kg, maximum total content of halogenated solvents detected: 0,2 mg/kg. Food Additives, Contaminats, Hygiene, Pesticides Food contact materials,
25 QUALITY AND PURITY CONTROLS IN OLIVE OILS QUALITY is the standard of something linked to satisfaction of consumer needs. In everyday language we speak in terms of excellent quality or average quality or bad quality of a product. PURITY is intended as freedom from adulteration and/or contamination. QUALITY PURITY Concerning olive oil control QUALITY and PURITY are different issues
26 TESTS PERFORMED QUALITY Free fatty acids Spectrophotometric analysis Fatty acid composition Organoleptic assessment (panel test) Ethyl and methyl esters of fatty acids PURITY Spectrophotometric analysis Fatty acid composition percentage of 2-glyceryl monopalmitate wax content erythrodiol and uvaol sterol content stigmastadienes triglycerides with ECN42 aliphatic alcohol content Torino, 1 dicembre
27 Detection limits of fraudilent mixtures of olive oil / seed oil Christopolou et. al 2002 Parameter utilized to asses the presence Parameter utilized to asses the presence Sunflower oil ΔECN 42 1 % β Sitosterol 4 % Δ7 stigmastenolo 2 % Soybean oil Linolenic acid 2 % ΔECN 42 1 % Campesterol 4 % β Sitosterol 6 % apparente Cottonseed oil ΔECN 42 1 % Corn oil ΔECN 42 1 % Campesterol 4 % minimum % of adulter ating oil Sesame seed ΔECN 42 1,5 % Campesterolo 8 % β Sitosterol 8 % Parameter utilized to asses the presence Parameter utilized to asses the presence Safflower ΔECN 42 1 % β Sitosterolo 3,5 % apparente Δ7 stigmastenol 2,5 % Linolenic acid 5% Rapessed oil Linolenic acid 2 % Linolenic acid 1 % Linolenic acid 5 % Brassicasterol 1 % ΔECN 42 4 % Peanut oil Beehenic cid 3 % Almond oil β Sitosterol 5 % minimum % of adulteratin g oil
28 Olive oils Examples of possible irregularities Alterations caused by oxidation (aged oils, or bad storage conditions) Presence of refined oils in virgin oils Acidity value too high (bad olives) Presence of olive pomace oil in olive oils (virgin or refined) Organoleptic defects (rancid, mouldy, whiney, etc ) Blend with cheaper seed oils (virgin olis/ refined oils/ pomace oil)
29 RESULTS OF CONTROL ACTIVITIES ( ) Non compliance rate 6,1 % Risk analysis Monitoring of most frequent non-compliances Implementation of targeted control plans 6% 94% 94% Olive oil irregularities ( ) 3,9% Virgin oil + refined oil 19,6% 5,7% Olive oil + pomace oil 6% Olive oil + seed oil 45,2% Alterated / aged oils 25,6% Presence of pesticides in organic oils
30 As well as compliance of chemical physical parameters the respect of sensory analysis specifications is a mandatory requisite for classifying an oil as extra virgin and virgin category the grade of an olive oil shall assessed by several test by sensory analysis made by a panel of well trained tasters Verification by national authorities or their representatives of the organoleptic characteristics of virgin oils shall be effected by tasting panels approved by the Member States. The organoleptic characteristics of an oil as referred to in the first subparagraph shall be deemed consonant with the category declared if a panel approved by the Member State confirms the grading. (Reg. EEC 2568/91 article 2, paragraph 2) Torino, 1 dicembre
31 Reg. (EEC) 2568/91 Annex I Category Extra Virgin Virgin Lampante Median of fruitiness > 0 > 0 - Median of defect = 0 3,5 3,5 31
32 Since 1991, following the introduction of the method for the organoleptic evaluation of VOO as an official parameter to be controlled, in the Laboratories of Rome, Perugia, Salerno and Catania were established four official panels of tasters*. The ICQRF panels are also internationally recognized by the International Olive Oil Council (IOOC). * Official panels are the sole kind of panels entitled to declassify an olive oil on the basis of organoleptic characteristics.
33 NON COMPILANCE CONSEQUENCES parties may be prosecuted;. withdrawn of the product from the market where appropriate product may be relabeled after paying an administrative sanction; product may be seized and/or put under detention;
34 RESEARCH ACTIVITIES TESTING NEW METHODS OF ANALYSIS H, C, O : STABLE ISOTOPE RATIOS ANALYSIS Application: verification of the declared origin for PDO olive oils d 13 C vs V-PDB Sampling and analysis dd vs V-SMOW d 18 O vs V-SMOW data bank
35 Thank You for Your Attention
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