1
00:00:00,000 --> 00:00:29,440
The European Union is the world's number one producer and exporter of agricultural products.

2
00:00:29,440 --> 00:00:34,360
These goods account for around 17% of its industrial output, from farming to processing

3
00:00:34,360 --> 00:00:36,280
and distribution.

4
00:00:36,280 --> 00:00:44,960
A major European industry for a huge, varied, and open internal market.

5
00:00:44,960 --> 00:00:49,000
But we Europeans just might wonder how we can be certain of the quality of what ends

6
00:00:49,000 --> 00:00:50,880
up in our plate.

7
00:00:50,880 --> 00:00:58,400
Because the quality of food has crucial repercussions on our health.

8
00:00:58,400 --> 00:01:03,040
As part of its fifth Research and Technological Development Framework program, the European

9
00:01:03,040 --> 00:01:06,000
Commission is working to answer that question.

10
00:01:06,000 --> 00:01:11,840
It has developed a program called Quality of Life and Management of Living Resources.

11
00:01:11,840 --> 00:01:18,840
One of the six key actions of this program concerns food, nutrition, and health.

12
00:01:18,840 --> 00:01:23,200
Among the many projects given support every year, the following are just a few examples

13
00:01:23,200 --> 00:01:34,440
testifying to the excellence of European research in this field.

14
00:01:34,440 --> 00:01:38,960
In the first area of our key action, we have the area of raw materials and new food technologies.

15
00:01:38,960 --> 00:01:43,440
And what we're really looking for there is how can we improve raw materials, how can

16
00:01:43,440 --> 00:01:49,520
we introduce new technologies into food processing, technologies which are used in other industries.

17
00:01:49,520 --> 00:01:53,440
And then we have technologies typically of the food area, like the dairy area, like

18
00:01:53,440 --> 00:01:58,280
meat technologies, like fruit and vegetable technologies, and even wine and beverages

19
00:01:58,280 --> 00:02:01,280
technologies.

20
00:02:01,280 --> 00:02:10,280
We're in the heart of France in Auvergne.

21
00:02:10,280 --> 00:02:15,960
INRA, the National Agronomy Research Institute, is one of the seven partners who participated

22
00:02:16,000 --> 00:02:21,000
in a research project on meat quality.

23
00:02:21,040 --> 00:02:27,040
Among the quality characteristics of meat, which are the juiciness, the appearance, the

24
00:02:27,040 --> 00:02:33,040
color, the flavor, it is tenderness which is considered the most important quality by

25
00:02:33,040 --> 00:02:38,040
the consumer and which unfortunately is the quality that presents the greatest variability

26
00:02:38,040 --> 00:02:43,040
not mastered by the industry.

27
00:02:43,040 --> 00:02:47,040
There's no guarantee of quality for consumers because it's technically difficult to predict

28
00:02:47,080 --> 00:02:52,080
the quality of meat, particularly of beef.

29
00:02:52,080 --> 00:02:56,080
This project was developed to give the industry tools to measure the tenderness of meat and

30
00:02:56,080 --> 00:03:03,080
to boost its competitiveness on the global market.

31
00:03:03,080 --> 00:03:09,080
One of the criteria of carrying out these type of projects is that it's of a pre-competitive

32
00:03:09,080 --> 00:03:10,080
nature.

33
00:03:10,080 --> 00:03:15,080
That is, that a group of scientists working with industry develops the know-how underpinning

34
00:03:15,120 --> 00:03:20,120
of the science behind the technologies so that at the end of the project we hope to

35
00:03:20,120 --> 00:03:25,120
transfer this know-how, data and technologies for use by industry for them to develop particular

36
00:03:25,120 --> 00:03:32,120
products and commercialize the results.

37
00:03:32,120 --> 00:03:36,120
The researchers sought to identify the physical and chemical markers that make it possible

38
00:03:36,120 --> 00:03:41,120
to predict the potential tenderness of meat immediately after slaughter.

39
00:03:41,160 --> 00:03:45,160
The originality of the project was the use of innovative image analysis technologies

40
00:03:45,160 --> 00:03:52,160
for the meat sector, such as ultrasound and nuclear magnetic resonance.

41
00:03:52,160 --> 00:03:57,160
One of the problems with meat quality is that it comprises of many components.

42
00:03:57,160 --> 00:04:02,160
So in order to develop these tools, it's very important that a multidisciplinary approach

43
00:04:02,160 --> 00:04:03,160
is taken.

44
00:04:03,160 --> 00:04:09,160
Therefore, this type of project is a good example of whereby we needed trans-European

45
00:04:09,160 --> 00:04:10,160
partnership.

46
00:04:10,200 --> 00:04:15,200
These included, for instance, an anti-cancer hospital.

47
00:04:15,200 --> 00:04:22,200
These have skills in the area of looking for cancer markers in blood tissues and in organs.

48
00:04:22,200 --> 00:04:26,200
We used their technology to do a similar type of work.

49
00:04:26,200 --> 00:04:32,200
Instead of anti-cancer markers, they're looking for meat quality markers.

50
00:04:32,200 --> 00:04:37,200
The studies were validated through sensory tests conducted by panels of amateurs and

51
00:04:37,200 --> 00:04:38,200
professionals.

52
00:04:38,240 --> 00:04:42,240
The research resulted in the development of immunochemical and infrared tests, which,

53
00:04:42,240 --> 00:04:47,240
once perfected, will be able to be used by industry to control and reliably predict the

54
00:04:47,240 --> 00:04:51,240
quality of meat before it's placed on the market.

55
00:04:51,240 --> 00:04:55,240
Such a tool should help industry to restore consumer confidence and become competitive

56
00:04:55,240 --> 00:04:56,240
again.

57
00:04:56,280 --> 00:05:00,280
So, if we think about the different diets across Europe and we compare, for example,

58
00:05:00,280 --> 00:05:04,280
the Mediterranean area of Europe as against Northern Europe, there's quite a difference

59
00:05:04,280 --> 00:05:05,280
in diets.

60
00:05:05,280 --> 00:05:09,280
And part of our research is looking at how do we improve the foods for a better diet

61
00:05:09,280 --> 00:05:12,280
and for better nutrition for our consumers in Europe.

62
00:05:12,280 --> 00:05:16,280
So we're looking at a range of products, fruits, vegetables, for example, and we're

63
00:05:16,280 --> 00:05:20,280
also looking at how do we improve the nutrition of our consumers in Europe.

64
00:05:20,320 --> 00:05:24,320
So we're looking at a range of products, fruits, vegetables, for example,

65
00:05:24,320 --> 00:05:28,320
even beverages, and we're looking at what is the effect of these in the diet

66
00:05:28,320 --> 00:05:32,320
and ultimately in giving a better nutrition and a better quality of life

67
00:05:32,320 --> 00:05:33,320
to people in Europe.

68
00:05:40,320 --> 00:05:43,320
One of the customers of this morning market in Norwich, England,

69
00:05:43,320 --> 00:05:46,320
a woman scientist has a question...

70
00:05:46,360 --> 00:05:49,360
One of the customers of this morning market in Norwich, England,

71
00:05:49,360 --> 00:05:52,360
a woman scientist has been studying for years the nutrients

72
00:05:52,360 --> 00:05:55,360
contained in fruit and vegetables and their role in certain illnesses,

73
00:05:55,360 --> 00:05:58,360
such as cancer and cardiovascular disease.

74
00:06:02,360 --> 00:06:06,360
The theory is that fruits and vegetables are rich in antioxidant compounds

75
00:06:06,360 --> 00:06:10,360
that protect our cells and tissues against the ravages of living

76
00:06:10,360 --> 00:06:15,360
in a world full of oxygen, oxidative damage, free radical damage.

77
00:06:15,400 --> 00:06:18,400
Now, we're particularly interested in a group of compounds,

78
00:06:18,400 --> 00:06:23,400
the carotenoids, which are antioxidants and are found in fruits and vegetables.

79
00:06:23,400 --> 00:06:29,400
For example, lycopene in the tomato,

80
00:06:30,400 --> 00:06:33,400
beta-carotene in carrots,

81
00:06:33,400 --> 00:06:37,400
lutein in yellow-green vegetables like broccoli,

82
00:06:37,400 --> 00:06:41,400
and beta-cryptoxanthin in oranges and mandarins.

83
00:06:41,440 --> 00:06:46,440
The Institute of Food Research in Norwich coordinated this project

84
00:06:46,440 --> 00:06:51,440
in which eight European research centers, universities and hospitals took part.

85
00:06:52,440 --> 00:06:55,440
To study the potential benefits of these carotenoids,

86
00:06:55,440 --> 00:06:58,440
the researchers analyzed samples of blood plasma

87
00:06:58,440 --> 00:07:02,440
taken from adult volunteers in northern and southern Europe.

88
00:07:03,440 --> 00:07:06,440
The volunteers had either been placed on a diet of fruit and vegetables

89
00:07:06,440 --> 00:07:09,440
or been given carotenoid supplements.

90
00:07:09,480 --> 00:07:12,480
The researchers wanted to study the role of these nutrients

91
00:07:12,480 --> 00:07:15,480
on certain proteins present in the organism, LDLs,

92
00:07:15,480 --> 00:07:18,480
also known as bad cholesterol.

93
00:07:18,480 --> 00:07:22,480
The oxidation of LDLs is one of the causes of arteriosclerosis.

94
00:07:24,480 --> 00:07:30,480
We found that 16 weeks of supplementation with isolated carotenoids

95
00:07:30,480 --> 00:07:36,480
did not influence the susceptibility of the resistance of LDL to oxidation,

96
00:07:36,520 --> 00:07:40,520
but just two weeks of increased fruit and vegetable intake,

97
00:07:40,520 --> 00:07:43,520
carotenoid-rich fruit and vegetable intake,

98
00:07:43,520 --> 00:07:48,520
significantly increased the resistance of LDL to oxidation.

99
00:07:50,520 --> 00:07:53,520
The scientists also studied the oxidation of DNA,

100
00:07:53,520 --> 00:07:55,520
the carrier of our genetic information,

101
00:07:55,520 --> 00:07:59,520
because damage to DNA can lead to the development of cancers.

102
00:08:01,520 --> 00:08:05,520
Again we found that 16 weeks of supplementation with carotenoids

103
00:08:05,560 --> 00:08:10,560
did not influence the number of oxidized sites within DNA,

104
00:08:10,560 --> 00:08:15,560
but we did find a significant correlation

105
00:08:15,560 --> 00:08:18,560
between the levels of carotenoid in serum

106
00:08:18,560 --> 00:08:21,560
and DNA damage in white blood cells,

107
00:08:21,560 --> 00:08:26,560
in that the higher the serum carotenoid concentration,

108
00:08:26,560 --> 00:08:32,560
the lower the amount of oxidized damage we found in the DNA.

109
00:08:32,600 --> 00:08:36,600
This research clearly demonstrated

110
00:08:36,600 --> 00:08:40,600
that health does not necessarily come from a bottle or box of pills

111
00:08:40,600 --> 00:08:42,600
and that eating fruit and vegetables

112
00:08:42,600 --> 00:08:47,600
is the best way to protect oneself from cancer and cardiovascular disease.

113
00:08:54,600 --> 00:08:58,600
So the area of food safety is obviously very important in Europe.

114
00:08:58,640 --> 00:09:02,640
When we think about recent problems we've had in Europe with food safety,

115
00:09:02,640 --> 00:09:06,640
for example E. coli, dioxin, the mad cow outbreak.

116
00:09:06,640 --> 00:09:10,640
So in this area we're covering a number of issues in food safety,

117
00:09:10,640 --> 00:09:14,640
such as microbes in food, for example, particularly new pathogens,

118
00:09:14,640 --> 00:09:17,640
but also aspects of residues in foods,

119
00:09:17,640 --> 00:09:21,640
particularly residues of chemicals, hormones, etc., in foodstuffs.

120
00:09:21,640 --> 00:09:23,640
We're also looking at tests,

121
00:09:23,640 --> 00:09:26,640
how to develop rapid tests to detect these things in foods.

122
00:09:26,680 --> 00:09:29,680
And finally we're looking at new approaches to risk assessment,

123
00:09:29,680 --> 00:09:32,680
where we try to measure what is the risk in food

124
00:09:32,680 --> 00:09:36,680
and how do we come up with legislation towards risk assessment.

125
00:09:45,680 --> 00:09:48,680
We're at the National Food Centre in Dublin.

126
00:09:50,680 --> 00:09:53,680
This research centre is one of the 31 partners

127
00:09:53,720 --> 00:09:55,720
that participated in a project

128
00:09:55,720 --> 00:09:57,720
on one of the most dangerous food-borne bacteria

129
00:09:57,720 --> 00:09:59,720
which appeared in Europe in the 80s,

130
00:09:59,720 --> 00:10:04,720
verocytotoxin-producing E. coli, code number 0157H7.

131
00:10:08,720 --> 00:10:13,720
E. coli 0157 is seen as a very serious public health issue by the EU

132
00:10:13,720 --> 00:10:17,720
and in 1998 they commissioned a three-year programme

133
00:10:17,760 --> 00:10:22,760
to coordinate all of the ongoing research around Europe on E. coli 0157.

134
00:10:22,760 --> 00:10:26,760
The idea is to bring together all the different research elements

135
00:10:26,760 --> 00:10:30,760
from the veterinary aspects, the food industry aspects

136
00:10:30,760 --> 00:10:32,760
and the clinical aspects,

137
00:10:32,760 --> 00:10:35,760
and to bring them all together into one forum

138
00:10:35,760 --> 00:10:38,760
whereby both the researchers can be updated

139
00:10:38,760 --> 00:10:41,760
on the latest developments in the research findings

140
00:10:41,760 --> 00:10:44,760
and to also allow us to identify very rapidly

141
00:10:44,800 --> 00:10:47,800
where the new research should be directed.

142
00:10:47,800 --> 00:10:51,800
Livestock are the principal source of E. coli 0157.

143
00:10:52,800 --> 00:10:56,800
Living in the intestine, E. coli starts to reproduce in the animal faeces

144
00:10:56,800 --> 00:10:59,800
and then comes into contact with their skin.

145
00:10:59,800 --> 00:11:02,800
Contamination can then occur at the time of slaughter.

146
00:11:04,800 --> 00:11:09,800
The bacteria on the animal skin are transferred to carcasses in slaughterhouses.

147
00:11:09,840 --> 00:11:11,840
If precautions are not taken,

148
00:11:11,840 --> 00:11:14,840
the germs end up one day in the consumer's plate.

149
00:11:17,840 --> 00:11:20,840
There are several things happening in Europe on E. coli.

150
00:11:20,840 --> 00:11:23,840
One is the concerted action on E. coli 0157

151
00:11:23,840 --> 00:11:25,840
where we're coordinating all the research,

152
00:11:25,840 --> 00:11:28,840
which is a very important thing because this is a problem for us all.

153
00:11:28,840 --> 00:11:31,840
So it would be ridiculous for Ireland to worry about it on our own.

154
00:11:31,840 --> 00:11:33,840
The British, the French, the Germans, the Swedes,

155
00:11:33,840 --> 00:11:35,840
everybody has to worry about this.

156
00:11:35,840 --> 00:11:38,840
And while it may not be a problem in your country today,

157
00:11:38,880 --> 00:11:41,880
it will be tomorrow with the single market and the free movement of goods.

158
00:11:41,880 --> 00:11:43,880
So nobody can be complacent.

159
00:11:43,880 --> 00:11:46,880
To counter the danger of contamination by E. coli,

160
00:11:46,880 --> 00:11:49,880
the European partners sought to develop methods to isolate,

161
00:11:49,880 --> 00:11:51,880
detect and identify it.

162
00:11:53,880 --> 00:11:56,880
It's essential to improve our knowledge of this bacteria

163
00:11:56,880 --> 00:11:59,880
and to develop means of control to protect consumers.

164
00:12:03,880 --> 00:12:05,880
So research is ongoing.

165
00:12:05,920 --> 00:12:08,920
There is a lot of excellent being worked on,

166
00:12:08,920 --> 00:12:11,920
particularly in the European community.

167
00:12:11,920 --> 00:12:14,920
And it's important that this work continues abreast

168
00:12:14,920 --> 00:12:19,920
in order for us as clinicians and as laboratory medical personnel

169
00:12:19,920 --> 00:12:23,920
to help and improve the prevention and management

170
00:12:23,920 --> 00:12:26,920
of this infection within our patients.

171
00:12:26,920 --> 00:12:29,920
As you go to join your comrades...

172
00:12:29,920 --> 00:12:32,920
The research partners chose to emphasise prevention.

173
00:12:32,960 --> 00:12:35,960
They produced educational films for young people

174
00:12:35,960 --> 00:12:38,960
and published information for consumers,

175
00:12:38,960 --> 00:12:41,960
microbiologists and food professionals throughout Europe.

176
00:12:45,960 --> 00:12:48,960
A very important aspect of this project

177
00:12:48,960 --> 00:12:51,960
is not only that there is dissemination of the information

178
00:12:51,960 --> 00:12:54,960
on E. coli between the researchers,

179
00:12:54,960 --> 00:12:57,960
but also that that information gets to the end users

180
00:12:57,960 --> 00:13:00,960
of the information, particularly in the food industry.

181
00:13:02,960 --> 00:13:04,960
The meat industry in Europe

182
00:13:04,960 --> 00:13:07,960
is increasingly receptive to this message.

183
00:13:07,960 --> 00:13:10,960
Strict hygiene conditions during production

184
00:13:10,960 --> 00:13:13,960
and regular tests to detect the presence of dangerous bacteria

185
00:13:13,960 --> 00:13:16,960
are measures that are part of a comprehensive strategy,

186
00:13:16,960 --> 00:13:18,960
from farm to plate,

187
00:13:18,960 --> 00:13:21,960
for protecting consumers from food poisoning.

188
00:13:32,960 --> 00:13:35,960
In the area of the role of food in promoting and sustaining health,

189
00:13:35,960 --> 00:13:38,960
here we bring together research from a number of different areas,

190
00:13:38,960 --> 00:13:41,960
from the medical area, from food nutrition,

191
00:13:41,960 --> 00:13:44,960
from food quality and food technologies.

192
00:13:44,960 --> 00:13:47,960
And what we're looking at is the role of food in nutrition,

193
00:13:47,960 --> 00:13:50,960
role of food in promoting and sustaining health,

194
00:13:50,960 --> 00:13:53,960
and you will see in this area we're also looking at new food products.

195
00:14:02,960 --> 00:14:05,960
For the last few years, unusual dairy products

196
00:14:05,960 --> 00:14:08,960
have been appearing in housewives' shopping baskets,

197
00:14:08,960 --> 00:14:11,960
such as yoghurt enriched with what are being called probiotic bacteria.

198
00:14:12,960 --> 00:14:15,960
Are these bacteria the food of the future,

199
00:14:15,960 --> 00:14:18,960
medicines, or a magic potion?

200
00:14:18,960 --> 00:14:21,960
Working with eight partners, the Technical Research Centre in Helsinki

201
00:14:21,960 --> 00:14:24,960
set out to determine the facts.

202
00:14:24,960 --> 00:14:27,960
The probiotic markets are very hot now.

203
00:14:27,960 --> 00:14:30,960
You can find probiotic products everywhere

204
00:14:31,000 --> 00:14:34,000
in the TV commercials in every single country almost,

205
00:14:34,000 --> 00:14:37,000
different images for consumers to buy probiotic products,

206
00:14:37,000 --> 00:14:40,000
but where is the scientific data?

207
00:14:40,000 --> 00:14:43,000
It's mainly competition between the industries

208
00:14:43,000 --> 00:14:46,000
and it's up to industries and their morality

209
00:14:46,000 --> 00:14:49,000
how they do the science behind it.

210
00:14:49,000 --> 00:14:52,000
So it was very important to establish a group with scientists,

211
00:14:52,000 --> 00:14:55,000
with the industry, together with the industry,

212
00:14:55,000 --> 00:14:58,000
to really demonstrate what is this data behind this

213
00:14:58,000 --> 00:15:00,000
and do it together.

214
00:15:01,000 --> 00:15:04,000
Known as Lactobacillus rhamnosus, Acidus, GG, or Bifidobacterium,

215
00:15:04,000 --> 00:15:07,000
these bacteria ingested live

216
00:15:07,000 --> 00:15:10,000
can survive in the intestines and exert a positive influence.

217
00:15:13,000 --> 00:15:16,000
The research consisted of selecting and checking

218
00:15:16,000 --> 00:15:19,000
the preventive and therapeutic qualities of these bacteria.

219
00:15:20,000 --> 00:15:23,000
Industrial companies like Finland's Valeo

220
00:15:23,000 --> 00:15:26,000
contributed their technological know-how in the production of bacteria

221
00:15:26,000 --> 00:15:29,000
and conducted tests in their own laboratories.

222
00:15:31,000 --> 00:15:34,000
It's important to do research together

223
00:15:34,000 --> 00:15:37,000
with international research groups

224
00:15:37,000 --> 00:15:40,000
because then we have good knowledge available

225
00:15:40,000 --> 00:15:43,000
and also the research is more reliable

226
00:15:43,000 --> 00:15:46,000
when the researchers are not in the service of the industry

227
00:15:46,000 --> 00:15:49,000
but are independent.

228
00:15:51,000 --> 00:15:54,000
The research demonstrated that a distinction needs to be made

229
00:15:54,000 --> 00:15:57,000
between probiotic medicines and yogurt

230
00:15:57,000 --> 00:16:00,000
to which these bacteria have simply been added.

231
00:16:01,000 --> 00:16:04,000
But the findings validated in clinical tests

232
00:16:04,000 --> 00:16:07,000
clearly showed that these bacteria do have therapeutic effects

233
00:16:07,000 --> 00:16:10,000
on certain illnesses.

234
00:16:25,000 --> 00:16:28,000
I think also very strongly

235
00:16:28,040 --> 00:16:31,040
that European cooperation is needed

236
00:16:31,040 --> 00:16:34,040
because the research is very multidisciplinary

237
00:16:34,040 --> 00:16:37,040
and you can never find the sources

238
00:16:37,040 --> 00:16:40,040
in one single country

239
00:16:40,040 --> 00:16:43,040
and therefore the beauty of this project

240
00:16:43,040 --> 00:16:46,040
was the European dimensions and the expertise

241
00:16:46,040 --> 00:16:49,040
that you can find within European communities.

242
00:16:52,040 --> 00:16:55,040
These research projects are bringing together

243
00:16:55,080 --> 00:16:58,080
European experts in food, nutrition and health.

244
00:17:01,080 --> 00:17:04,080
By promoting cooperation between the public and private sectors

245
00:17:04,080 --> 00:17:07,080
the European Commission is helping to protect consumers' health

246
00:17:07,080 --> 00:17:10,080
improve their quality of life

247
00:17:10,080 --> 00:17:13,080
and make Europe more competitive on the global food market.

248
00:17:25,080 --> 00:17:28,080
www.europa.eu

249
00:17:28,080 --> 00:17:31,080
www.europa.eu

250
00:17:31,080 --> 00:17:34,080
www.europa.eu

251
00:17:34,080 --> 00:17:35,080
www.europa.eu