{"id":3481,"date":"2024-09-25T17:02:53","date_gmt":"2024-09-25T17:02:53","guid":{"rendered":"https:\/\/www.priorclave.com\/en-us\/?p=3481"},"modified":"2024-09-04T19:10:02","modified_gmt":"2024-09-04T19:10:02","slug":"improving-speed-and-accuracy-in-our-food-safety-system","status":"publish","type":"post","link":"https:\/\/www.priorclave.com\/en-us\/2024\/09\/25\/improving-speed-and-accuracy-in-our-food-safety-system\/","title":{"rendered":"Improving Speed and Accuracy in Our Food Safety System\u00a0"},"content":{"rendered":"<p>In July, an Amsterdam-bound Delta Airlines flight out of Detroit was diverted to New York City after it was discovered that \u201ca portion\u201d of hot meals they\u2019d served were spoiled, sickening a dozen passengers. Over the following days this led to vague \u201cadjustments\u201d to the handling of meal services on \u201ca few dozen flights.\u201d<\/p>\n<p>That sounds bad, if understandable: mistakes happen, and we all know that the \u201cbest before\u201d date isn\u2019t always accurate.<\/p>\n<p>But <a href=\"https:\/\/people.com\/photos-of-delta-airlines-spoiled-meals-show-mold-growing-on-food-8674162\">when pictures eventually surfaced<\/a>, most viewers were a little astonished. We\u2019ll save you the click and your appetite:<\/p>\n<p>The meal appears to have been white rice with a brown chicken curry and a side of slimy, anemic green beans. Both the sauce and green bean portions are clearly festooned with dime-sized (or larger) spots of white-fringed dark mold. One traveler recalled mistaking the spots for \u201cburnt cheese.\u201d Another noted,\u201cOne girl said that she did eat the chicken and she didn\u2019t finish it because it tasted really, really sour.\u201d<\/p>\n<p>Most readers ask: <i>Why would people eat food with furry spots on it?<\/i><\/p>\n<p>Dr. Gary Niehaus is a pathogen detection technology specialist with a keen interest in foodborne illness. He\u2019s spent decades working on new approaches to improve food safety testing, and likely has the most reasonable answer:<\/p>\n<p>\u201cI think most people don&#8217;t think about it. They assume that the food is safe\u201d if it\u2019s on a store shelf or set in front of you still sealed in steaming plastic.<\/p>\n<p>More often than you\u2019d like, you are mistaken in that assumption.<\/p>\n<h2>Prevalence of Pathogens in Commonly Consumed Items<\/h2>\n<p>Dr. Niehaus gives the example of spinach. Leafy greens like spinach are the cornerstone of a healthy, vitamin-rich diet. According to the CDC, <a href=\"https:\/\/www.cdc.gov\/mmwr\/volumes\/71\/wr\/mm7101a1.htm\">roughly 90 percent of Americans don\u2019t eat nearly enough leafy greens<\/a>. But these greens are also a major source of food-borne illness. <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0362028X24000590\">A recent study from OSU<\/a> found that leafy greens alone are responsible for up to 15 percent of food-borne illnesses in the United States. That&#8217;s around 2.3 million leafy greens-related illnesses in the United States each year, at a cost of $5.278 billion annually. <a href=\"https:\/\/www.cdc.gov\/foodborneburden\/attribution\/attribution-1998-2008.html\">Produce overall accounts for 46 percent of all foodborne illness<\/a>, despite being nowhere near 46 percent of most Americans\u2019 diets.<\/p>\n<p>\u201cSpinach that\u2019s collected in the field goes through a variety of handlers before it actually gets to somebody\u2019s table,\u201d Dr. Niehaus explains. \u201cThrough that whole period it\u2019s degrading\u201d and becoming more vulnerable to any naturally occurring pathogenic bacteria it picked up in the fields or during collection. \u201cThe quicker you can determine if that spinach is safe food\u2014that there\u2019s no dangerous bacteria in it\u2014the higher the probability that you will not have food waste or illness. It actually will safely go from the field to the table and be consumed, and the consumer doesn\u2019t have to worry about whether or not it\u2019s dangerous.\u201d<\/p>\n<h2>The Shortcomings of Current Food Safety Systems<\/h2>\n<p>All things considered, the United States has a fairly robust food safety system, generally capable of tracing a given bag of spinach or sprouts from a Maine Walmart cooler all the way back to the California field where it grew.<\/p>\n<p>The goal is to catch tainted vegetables both as quickly as possible, and as early as possible in the supply chain. This prevents waste\u2014not just the food (which might be salvaged if tainted portions of a lot were identified early on) but also burning fuel to transport produce only to discover it must be trashed. In the U.S., we increasingly sample produce in the field, shipping specimens to 24-hour contract labs that test the samples for pathogens.<\/p>\n<p>The issue is that, despite increasing sophistication in general, some lab processes\u2014like those used to isolate and detect pathogens in samples of foodstuffs\u2014are still primarily manual processes. As Dr. Niehaus points out, \u201cit\u2019s still people doing the work\u201d taking samples and running tests. \u201cWhen we\u2019re doing a task over and over and over, we\u2019re not necessarily as consistent as we should be. The Food and Drug Administration and USDA [reason that] we\u2019ve been working on [food safety] for quite a while, and the number of people who are getting ill hasn\u2019t improved all that much. And so there\u2019s a very real concern that we need to up our game.\u201d<\/p>\n<h2>Innovations in Pathogen Detection<\/h2>\n<p>During the last two decades, Dr. Niehaus and his colleagues have been working on just such a game changer. The result is the AccuPath pathogen detection system from <a href=\"https:\/\/www.crystaldiagnostics.com\/\">Crystal Diagnostics<\/a> (where Dr. Niehaus serves as Director of Special Projects). This system uses liquid crystal technology to amplify detection of bacteria in foodstuffs, specifically the most common culprits leading to food-borne illness: E. coli, Salmonella, Listeria monocytogenes, and Campylobacter.<\/p>\n<p>AccuPath is a fully automated high-throughput solution for detecting pathogens in foodstuffs. It addresses the human weaknesses in our current testing system, offering greater sensitivity and accuracy while removing human error from the equation. But the true win here is that the increase in throughput, translating into faster lab results:<\/p>\n<p>\u201cThe quicker you can detect the bacteria,\u201d Dr. Niehaus explains, \u201cand either begin treatment \u2026 or address the source of contamination in the supply chain, the better.\u201d<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In July, an Amsterdam-bound Delta Airlines flight out of Detroit was diverted to New York City after it was discovered that \u201ca portion\u201d of hot meals they\u2019d served were spoiled, [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":1444,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[406,22],"tags":[97,194,598,597],"class_list":["post-3481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lab-innovation","category-news","tag-food-safety","tag-food-safety-testing","tag-food-testing","tag-food-borne-illness"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Improving Speed and Accuracy in Our Food Safety System\u00a0<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.priorclave.com\/en-us\/2024\/09\/25\/improving-speed-and-accuracy-in-our-food-safety-system\/\" \/>\n<meta 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