lagrandebouffe-thegreatguzzle.docVIP

La grande Bouffe - The great guzzle Bacteriophages in the production of foodstuffs: a legal introduction ZLF 1/2007 16. February p.25-50 English transcript from the authors Dr Carl von Jagow and Dr Tobias Teufer, LL.M. (UCL), lawyers in Hamburg Your enemys foe is your friend. If this slightly Machiavellian proverb were to be true, bacteriophages would have to be considered among the best friends of manufacturers and consumers of foodstuffs. These little viruses attack and kill certain harmful bacteria that disturb the production process of foodstuffs and that endanger the consumer health. Whether such a heartfelt friendship also exists in the area of food law, will be the topic of this article. The authors present the phages functions and possible fields of application and put their use during the production of foodstuffs into a legal framework. The authors come to the conclusion that, according to German and European food law provisions, in most cases bacteriophages can be used without authorisation – provided that their use complies with the general requirements of food safety. Introduction When foodstuffs are contaminated with pathogenic, i.e. potentially disease causing, bacteria, neither consumer nor manufacturer nor distributor will be pleased: especially consumers with a weak immune system are exposed to serious or even fatal health risks. The affected companies face high legal and financial risks in case of a contamination of their products; they are threatened by distribution bans, product recalls, destruction of goods and further sanctions. Each year numerous cases of illnesses caused by microbiologically contaminated foodstuffs become known in Germany alone. Luckily, in most cases these illnesses, which are usually caused by bacteria like listeria and salmonella, dont cause permanent harm or death. However, a number of reports about fatal infections can also be found. In any case, the illnesses that are caused in this way, e.g. listeriose, go