People vs. Products: 70 Percent Of Food-Borne Illness Caused By Food Handlers

Posted on March 31, 2010 by Shawn Stevens

Food manufacturers are constantly reminded about the nearly 76 million people in the United States each year who are affected by some type of food-borne illness.

In turn, many in the media – and elsewhere – often site these statistics to support misguided arguments that the safety of consumer food products is trending downward.

While improvements in national food-borne illness surveillance and reporting explain the recent increase in food product recalls and outbreaks, the reality is that with increased corporate and industry awareness, new interventions and emerging food safety technologies, the food we buy is the safest it has ever been.

What, then, explains the large number of annual food-borne illnesses?

People – not products.

Indeed, less cited statistics confirm that approximately 70 percent of food-borne illnesses (or, over 50 million cases annually) have nothing to do with the underlying safety of food. Rather, the majority of illnesses are caused by contamination where food products are prepared. As a result, if consumers and those who handle foods simply wash their hands, and prepare foods appropriately, most illnesses can be eradicated.

In turn, Dr. Peter Snyder, President of the Hospitality Institute of Technology and Management, advocates a simple solution. In a recent presentation, Dr. Snyder explains quite effectively how food handlers can exponentially reduce the risk of food-borne illness by following some very basic and simple hand washing techniques:

 

          

 

While we should never relent in our efforts to produce food that is as safe as possible, those who actually prepare and consume food also need to understand that the risks of food-borne illness can, in most instances, be virtually eliminated in the kitchen.

Thus, enjoy the presentation, and join us in giving Dr. Snyder a hand.

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New Technology Scans Carcasses For Contamination

Posted on October 16, 2009 by Shawn Stevens

Food safety, of course, is a top priority for our nation’s food processors.

In addition to numerous other interventions, poultry processors also train employees to visually inspect carcasses for potential defects prior to final USDA approval.

This system of visual screening, however, is only as good as the human eye. Thus, in a continuing effort to push the food safety envelop even further, researchers have now proven that computer imaging can lend a helping hand.

The US Agricultural Research Service (“ARS”) has announced the development of an automated hyperspectral imaging system that can accurately detect food safety and quality defects (including small amounts of fecal contamination) on poultry carcasses. Hyperspectral imaging is a technique that combines digital imaging with spectroscopy, creating individual wavelengths of light that pinpoint contaminants.

The new system was developed, in conjunction with Stork Food Systems, by ARS scientists at the Quality and Safety Assessment Research Unit in Athens, Georgia. Notably, a prototype was recently tested in a poultry plant to evaluate its performance under commercial conditions. In the trial, carcasses were imaged after evisceration (but prior to washing) at a rate of 150 birds per minute. According to reports, the system ran successfully for several days. Nevertheless, while the initial trials showed great promise, researchers are still working to refine the system to better avoid false-positives.

The ARS researchers are also collaborating with the Environmental Microbial and Food Safety Laboratory in Maryland, which has developed a similar on-line system designed to differentiate diseased poultry carcasses from those that are wholesome. The system relies upon the same imaging technology, but uses different wavelengths.

In any event, the two groups are now attempting to merge the systems into a single unit, which will include an imaging camera and detection software. According to reports, the team plans to have a prototype of the joint system ready for further trials later this year.

Congrats to all.

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