Rethinking validation and verification through scientific data freshness in order to meet food safety management requirements – a case study

Abstract

In the light of new and relevant scientific information regarding the increased risk of association of OTA hazard with food commodities such as meat and organs, on one hand and considering the documented update available through the scientific data freshness indicating the appropriateness of HPLC for increased performance in OTA testing in such food commodities, on the other hand, we assessed the need of re-validation and re-verification of OTA control measures in two example food products. The results of this assessment indicated that re-validation and rethinking of verification are strongly needed from the perspective of FBOs responsibility in guaranteeing the safety of their final products The results of re-validation and re-verification processes for “toba” meat product and for generic pork ham, as dried cured meat product, as presented in verification charts and discussed, were proven appropriate for the considered case study.