Principles of Food Safety - UCANRucce.ucdavis.edu/files/datastore/234-2554.pdf · Principles of...
Transcript of Principles of Food Safety - UCANRucce.ucdavis.edu/files/datastore/234-2554.pdf · Principles of...
6/18/2013
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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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12
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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