Principles of Food Safety - UCANRucce.ucdavis.edu/files/datastore/234-2554.pdf · Principles of...

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6/18/2013 1 Trevor  Suslow Dept. Plant Sciences [email protected] UC Postharvest Technology  of Horticultural Crops June 18, 2013 Principles of Food Safety: Wholesomeness Safety Defense Security Federal Agencies U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS): meat; poultry; frozen, dried &  liquid eggs. Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition (CFSAN): covers everything else. Environmental Protection Agency’s (EPA) Office of Prevention, Pesticides and Toxic Substances (OPPTS): pesticides U.S. Centers for Disease Control and Prevention’s (CDC) Food Safety Office: foodborne infections Food  industry sector: Growers Handlers/Shippers Processors Preparers Consumers State and local governments Often in charge of ontheground inspections, especially of restaurants and food preparation sites Food availability: sufficient quantities of food available on a consistent basis Production Distribution Manage postharvest losses Food access: having sufficient resources to obtain appropriate foods for a nutritious diet Food use: appropriate use based on knowledge of basic nutrition and care, as well as adequate water and sanitation Food defense measures reduce the chances of the food supply from becoming intentionally contaminated chemicals, biological agents or other harmful substances Intentionally introduced agents include materials that are not naturallyoccurring or substances not routinely tested for in food products  Prevention Promotion of improved food safety and defense capabilities throughout the supplychain  Intervention Coordinate riskbased interventions among federal, state, local and foreign agencies.  Response and Recovery Develop rapid and comprehensive methods to communicate with consumers and other agencies before, during and after an event.

Transcript of Principles of Food Safety - UCANRucce.ucdavis.edu/files/datastore/234-2554.pdf · Principles of...

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Trevor  Suslow Dept. Plant [email protected] 

UC Postharvest Technology  of Horticultural CropsJune 18, 2013

Principles of Food Safety: 

Wholesomeness

Safety

Defense

Security

Federal Agencies

•U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS): meat; poultry; frozen, dried &  liquid eggs.

• Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition (CFSAN): covers everything else.

• Environmental Protection Agency’s (EPA) Office of Prevention, Pesticides and Toxic Substances (OPPTS): pesticides

•U.S. Centers for Disease Control and Prevention’s (CDC) Food Safety Office: 

foodborne infections

Food  industry sector:GrowersHandlers/ShippersProcessorsPreparers

Consumers

State and local governmentsOften in charge of on‐the‐ground inspections, especially of restaurants and food preparation sites

Food availability: sufficient quantities of food available on a consistent basis Production Distribution Manage postharvest losses

Food access: having sufficient resources to obtain appropriate foods for a nutritious diet

Food use: appropriate use based on knowledge of basic nutrition and care, as well as adequate water and sanitation

Food defense measures reduce the chances of the food supply from becoming intentionally contaminated chemicals, biological agents or other harmful substances

Intentionally introduced agents include materials that are not naturally‐occurring or substances not routinely tested for in food products

• Prevention ‐ Promotion of improved food safety and defense capabilities throughout the supply‐chain

• Intervention ‐ Coordinate risk‐based interventions among federal, state, local and foreign agencies.

• Response and Recovery ‐Develop rapid and comprehensive methods to communicate with consumers and other agencies before, during and after an event.

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Pesticide residues Pesticide degradation products  Naturally occurring toxins Toxic heavy metals Radionuclides Pathogens and parasites Decomposition contaminants Food allergens

Chemical Physical BiologicalMicrobialAllergensToxins

Mycotoxins

1. Management Commitment2. Food Safety Program3. Risk Assessment4. Land Use Assessment5. Irrigation and Water Management6. Fertilizer, Soil Additives and Pesticide Use7. Personnel Hygiene…Training8. Equipment and Field Sanitation9. Field & Processing Foreign Material Control10. Traceability – Recall Plan

Season Site Selection Variety

Crop ManagementIn-season field

sanitation

Pre-season field sanitation

Pre-harvest sanitation

Harvest Logistics

Process ControlHandling and Treatment

Cold Chain and Distribution ControlCold Chain and

Distribution Control

If not controlled will cause illness Chemicals▪ Pesticides▪ Sanitizers

Allergens▪ Undeclared ingredients▪ Cross contaminants

Unapproved additives▪ Includes packaging and consumer exposure (e.g. , microwave impacts)

Mycotoxins▪ e.g., aflatoxin, ochratoxin, patulin

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• Long established regulatory and enforcement schemes• Extensive health and environmental risk assessment tools and models • Highly sensitive analytical tools (ppb)• Higher confidence in residue testing statistical validity

Toxins produced by fungi May be rot or dry‐decay

Primarily Aspergillus spp., Penicillium spp., and Fusarium spp.

Long‐term chronic toxicity of concern

Can be carcinogenic

Influence immune response

Foreign objects capable of injuring the consumer

Glass

Wood

Stones

Hard plastic

Metal shards

Ugh‐factor (bugs, animal parts)

Woody seed stalk not decomposed

Banding and  strappingIrrigation parts

Metal Detection is a (the) Critical Control PointDifficult to screen other types of physical hazards

Finger‐Bobs Cover BandageMetal Detection in Salad Plant

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Pathogens: The Invisible Enemy

Inspections  of product have limited impact on food safetyInspections and audits of facilities may tell a different story 

How Big Is A Cell?How Big Is A Cell?

Virus 1/10 micron

Salmonella 1.1 micron

Toxoplasma Cyst 3.5 micron

Human Red Blood Cell9 micron

Average Human Cell25-30 micron

Estimated 250 foodborne pathogens

Bacteria most common cause

Viruses, parasites

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ANIMALS, BIRDS PRODUCE HUMANSWater

feces insects

sewage

soil

meat, milk, eggssilage, feedplants

(cross contamination)

harvesting, handling,processing

environments

Beuchat, 1996

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Salmonella spp. E. coli O157:H7 Pathotoxic E. coli Shigella species Aeromonas spp. Listeria monocytogenes Klebsiella spp. Citrobacter freundii Campylobacter spp. Vibrio cholera

Hepatitis A virus Norovirus Assort. Enteric viruses

Bacteria Viruses

• Cyclospora• Cryptosporidium• Giardia• Toxoplasma• Helminths ‐Ascaris

Parasites

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CDC ESTIMATES (Scallan et al., 2011) Major foodborne pathogens (31 organisms)

9.4 million cases/year (6.6 to 13 million)

56,000 hospitalizations (40,000 to 76,000)

1,200 deaths (710 to 2,300)

Unspecified illness

20 to 61 million cases/year

Combined about 1 in 6 ill every year – most very mild but many severe

70.1%

17.5%

4.1%

4.3%4.0%

Bacterial

Chemical/Toxin

Parasitic

Viral

Unknown

Source Credit FDA/CFSAN 2011 Source Credit FDA/CFSAN 2011

Source Credit FDA/CFSAN 2011

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14

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11

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2000‐2010 Produce Outbreaks Top 5 groups (79%)

Lettuce / Leafy Greens

Tomatoes

Cantaloupe

Herbs (Basil,parsley,cilantro

Green Onions

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Lettuce/Romaine 24Spinach 3Cabbage 1Tomatoes 19Cantaloupe 9Melons 3Honeydew  2Squash 1Cucumber 2Raspberries 6Strawberries                           3Blueberries 1

Basil 4Basil or mesclun 3Cilantro 3Celery 2Parsley 2Green onions 2Mango 2Table grapes 2Jalapeño/Serrano 1Snow Peas 1Snap Peas 1Papaya 1

Source: FDA CFSANSprouts  35

Almond, Hazel, Pine Nuts, Pecan, Walnut

1. Changes in the food system – How food is produced and consumed. What we eat, how we eat it, and how it is produced.

2. Increased surveillance3. Improved detection technologies4. Improved trace‐back of products5. Increased public health reporting 6. Global sourcing of product – food safety standards 

are not universal7. Changing pathogens and associated microbes8. An aging or increasing ‘at‐risk’ population9. More media attention10. Consumer awareness – power of the bloggers

Classic – Local and Regional Distribution

Recent– Multi‐state/Multinational Distribution

Estimates $$ billions/year

Affected person: loss of earnings and 

productivity

cost of medical treatment

cost of death

National costs: cost of investigation

medical costs ‐ insurance

Company involved: destruction of stock

loss of production

cleaning and renovation

in‐house investigation

staff retraining

loss of brand reputation

compensation

legal costs and fines

Varnam & Evans, 1991

Donna Wells Lloyd  & Clarence Wells Jr. 

Juanita and Caesar Gomez

Herb  and Elaine StevensPenny Hauser with Mike Hauser

Michelle Wakley‐Paciorekwith David, Madison, and premature Kendall

Paul Schwarz and wife

William and Monette Beach

Clarence Wells Sr.

Jeni Exleywith father Herb

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Food Safety Depends on Prevention Programs with Multiple Hurdles

Preharvest Postharvest

In all operations there exists the potential for shifting levels of risk inadvertently, by indifference or by ignorance, from routine and safe to beyond the boundaries of our control.

The approach to setting Produce Safety Standards is often… 

5. Review & Adjust

1. Identify Hazard

4. Effectiveness

4. Monitor Effectiveness

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Available data from many labs points towards HIGH RISK POTENTIAL

The general conclusion is ……

Environmental, Biological, and Control Measures create natural and applied hurdles and barriers 

that result in a very low  RISK EXPOSURE

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Hazard Analysis and Critical Control Points

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A point, step or procedure at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level

Triple washed cilantro leaves

Primary Wash93% Removal

Tertiary Wash99.9% Removal

Requirements:

Conduct hazard analysis, develop and implement preventive controls, and monitor the control’s effectiveness

Develop a written plan for controlling hazards

Reanalyze for potential hazards at least every three years

Verify the effectiveness of the controls

Maintain records of the verification process Raspberry Blueberry

G. Méric et al. 2013

Phylogenetic distribution of traits associated with plant colonization in Escherichia coli. 

Environ. Microbiol. 

Annous et al. JFP. 2004

Listeria continues to grow

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Source: Oregon Department of Public Health

2008 Campylobacter Outbreak, Raw Peas (Alaska, Farmers Market):  63 confirmed cases, 1 with paralysis(GBS)Campylobacter jejuni found in 14/14 (100%) Sandhill crane fecal samples

Photos courtesy of Tracie GardnerAlaska DHSS

Comments submitted to Docket by Sept. 16, 2013

Prevention

Inspections, Compliance, and Response

Import Safety

Enhanced Partnerships

Produce Safety Preventive Controls for Human Food Preventive Controls for Animal Feed Foreign Supplier Verification Third Party Accreditation And more to come…

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• FDA to work with USDA to establish standards for safely producing and harvesting raw agricultural products

• Prioritize for agricultural commodities that have been associated with food borne illnesses in the past

Exemptions:

Facilities subject to HARPC requirements

Directly from farm to –

▪ Consumers, or

▪ Restaurant or retail food establishments (in the same state or within 275 miles)

Extra time to comply allotted to:

Small businesses (given 1 extra year)

Very small businesses (given 2 extra years)

Worker health and hygiene

Agricultural water (that contacts the produce or food contact surfaces)

Animal‐derived soil amendments (reasonably likely to contact the produce or food contact surfaces)

Animals (wildlife and domestic)

Facilities and food contact surfaces (equipment, tools, instruments and controls, transport)

Subpart M: specific requirements for sprouts

FDA has legislative mandate to require science‐based preventive controls across the food supply

Mandatory preventive controls (implementation of a written preventive control plan)

Hazard evaluation

Preventive steps or controls to minimize or prevent the hazards

Monitoring and verification of preventive controls 

Specify corrective actions

FDA Burden

Reasonable probability the food is adulterated or misbranded by failing to disclose major food allergens

Reasonable probability the food will cause serious adverse health consequences or death

Biennial registration requirements: Now every 2 years instead of “once for all time” (Must re‐register by Dec. 31)

Additional information required with registration: New Mandatory Food Categories

FDA Authority  To revoke registration 

Require declaration of more information in registration

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Domestic Food Facilities High Risk Facilities: Once by January 2016 

(then every three years)

Non‐High Risk Facilities: Once by January 2018(then every five years)

Foreign Food Facilities 600 inspections by January 4, 2012 19,200 inspections by January 4, 2017 FDA can consider requiring records be submitted for review instead of an inspection

What it says: 

‘‘The owner, operator, or agent in charge of a facility shall (1) identify and evaluate known or reasonably foreseeable hazards that may be associated with the facility, including (A) [bio][chem][phys][radiol] hazards, natural toxins, pesticides, drug residues, decomposition, parasites, allergens, and unapproved or color additives; and (B) hazards that occur naturally , or may be unintentionally introduced ; and

(2) Identify and evaluate hazards that may be intentionally introduced, including by acts of terrorism; and

(3) Develop a written analysis of the hazards

Develop PREVENTIVE CONTROLS

Facilities Exempt from HARPC Requirement:

Facilities subject to Standards of Produce Safety

Facilities subject to the HACCP requirement and low‐acid canned food standards

Facilities subject to dietary supplement cGMPs

Most facilities will not be exempt from HARPC

Every importer must establish a plan that verifies:• That the foreign supplier complies with HARPC or Standards for Produce 

Safety• That the food is not adulterated or misbranded by failing to disclose major 

food allergens

Importer must maintain records for no less than 2 years

Noncompliance is grounds for refusal of an imported article (Beginning Jan 4, 2013 – or when regulations issued)

Grounds for criminal enforcement

• FDA must establish voluntary program in order to expedite importation of safe and secure food.

• Eligibility is determined by overall safety of food offered for import by the specific importer.

• Importers must obtain certification by third‐party auditors (designated by FDA)

• FDA to review importers eligibility no less than once every three years.

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Pathogens are carried and spread by many hosts Survival in the environment and on produce varies

Infectious dose (how many cells) can be very low  Despite our best efforts to date…contamination and outbreaks still happen

Lessons learned from outbreak investigation help identify or confirm hazards along the supply‐chain

However… • Illness to Total Servings per Year ratio is staggeringly small •Consuming fresh produce remains the right message• Prevention across the supply‐chain is needed