Cole-Parmer Blog

Foodborne pathogens are the silent interlopers in our food supply, making their presence known through a litany of deleterious symptoms after consumption. In addition to the havoc they impose on digestive systems—and overall health and well-being—they can take a staggering economic toll. Research from the University of Florida Emerging Pathogens Institute indicates that the “five leading bugs—Campylobacter, Salmonella, Listeria monocytogenes, Toxoplasma gondii, and norovirus—result in $12.7 billion in annual economic loss, with the Top 10 pathogen-food combinations responsible for more than $8 billion.” 1 Food can be contaminated at nearly any step in the process, from production, processing, distribution, and preparation. While consumers bear some responsibility in preparing and cooking food safely, the food industry is responsible for producing safe food. Nancy Donley, board member and spokesperson for the STOP Foodborne Illness organization refers to the “new” Food Safety Modernization Act (FSMA), passed into law in early 2011, as helping to create a culture shift within the Food and Drug Administration (FDA). “This act enables the FDA to be more prevention-focused instead of reactionary. It requires food companies to have food safety plans,” she said. In effect, the law gave the FDA more recall power and more inspection authority. According to the Department of Health & Human Services, it is the “most sweeping reform of our food safety laws in more than 70 years.”2 By emphasizing prevention, the focal point shifts to food manufacturers and producers, their processes and safety plans. “Some food manufacturers have embraced the law, stating ‘we want regulations.’ At the same time, the act has language in it that exempts small businesses,” Donley said, which leaves a gap in the level of oversight consumers can expect overall. “At STOP Foodborne Illness, we believe that all companies have to play by the same rules, because pathogens do not discriminate,” said Donley. Technologies to keep food safer Like any type of business, food manufacturers want processes and tools that keep their production efficient. According to Donley, “the FSMA does not require additional testing or more equipment; instead it formalizes food safety practices and makes them more consistent.” Yet, time-saving technologies do boost efficiency, and in some cases, consistency. One of the more acute components of food safety is maintaining proper temperature, whether in freezing or heating. Hazard Analysis and Critical Control Points (HACCP) is used in the food industry to earmark potential safety hazards to reduce threats to food safety. “The biggest problem with HACCP is recognizing the need for food safety in terms of time and temperature,” stated Alan Mellinger, Business Unit Manager for Comark Instruments. “We currently have tailored products such as pocket digital thermometers that measure down to 1.5 millimeters, with a sensor in the tip that offers a fast response,” said Mellinger. “A probe is used for thawed or cooked food and also for packaged food sitting on a pallet.” Yet, temperature checks are not necessarily consistent. “At times, these checks are run at the end of the day and documented after the fact,” he added. To add more convenience, and perhaps instill greater consistency, data loggers or remote wireless technology is available to monitor freezers and coolers. “A series of alarms is sent to mobile phones to alert food processors of any significant changes in temperature. The general trend is toward wireless technology for monitoring temperatures 24/7,” said Mellinger. “The electronic technology is becoming more cost-effective. More importantly, recent codes have stated that food thermometers need to be digital, which are more precise. The dial thermometers are not precision instruments.” 1Batz, M, Hoffmann, S. & Morris, Jr., G. Ranking the Risks: The 10 Pathogen-Food Combinations with the Greatest Burden on Public Health, April 28, 2011, retrieved from https://www.epi.ufl.edu/ March 12, 2012. 2https://www.fda.gov/food/foodsafety/fsma/default.htm, retrieved March 12, 2012.

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