Food Protection Trends - September/October 2013 - (Page 334)

GENERAL INTEREST PAPER Reducing Food Recalls with Microbial Fumigation of food processing facilities PAUL LORCHEIM Clordisys solutions, inc., p.O. Box 549 lebanon, NJ 08833, usA SUMMARy Foodborne illnesses are making headlines almost every day. Food can become contaminated anywhere along the food chain during growing, harvesting, post-harvest handling, transport, processing, distribution, storage and packaging, as well as during final preparation at home or in a restaurant. Typical cleaning and sanitization techniques do not eliminate all of the organisms, leaving some to reproduce. This is how “re-contaminations” occur. Modern fumigation methods, such as use of gaseous chlorine dioxide, can completely eliminate all of the organisms and thereby “reset” a facility. INTRODUCTION Every few weeks there seems to be another major food recall. is food getting more contaminated, or are detection techniques just getting better? Either way, food contamination is a matter of concern because of the large costs associated with foodborne illnesses due to contaminated food; such illnesses cost an estimated $152 billion each year in health-related expenses (6). The Centers for disease Control and prevention (CdC) estimates that each year, roughly 1 out of 6 Americans (48 million people) are affected, 128,000 are hospitalized, and 3,000 die from foodborne diseases (1). Another factor contributing to increases is that the united states is importing more food, much of which is coming from nations where sanitary standards might not be on par with those in the u.s. food can become contaminated anywhere along the food chain, during growing, harvesting, post-harvest handling, transport, processing, distribution, storage and packaging, as well as during final preparation at home or in a restaurant. Contamination of produce can occur at the farm from infected seeds, irrigation water, runoff, or aspects of the harvesting process. An additional major issue is cross-contamination, which can occur whenever batches of food contact potentially contaminated surfaces. These surfaces include those of transport trucks, storage bins, processing equipment, processing bins, and the actual processing facility where organisms can hide in conveyors, under equipment, on roof supports, and electrical conduits, etc. Because of the nearly constant stream of food products passing through these facilities, defining a clear production break is difficult. Consequently, contamination is detected, the question of how far back to recall is difficult, especially if the current decontamination process is not 100% effective. some of the major known pathogens involved in contaminations, foodborne illness outbreaks, and food recalls are Salmonella, Listeria monocytogenes, and Escherichia coli O157:h7. With new tools such as improved detection methods and product tracking methods, the food and drug Administration has begun an aggressive sampling program, the result of which is an increase in the recall of products that are contaminated or have the potential of being contaminated. The Amendments Act of 2007 (7) and the food protection plan of 2007 (8) require food manufacturers to report when an instance occurs and to prove that their product is safe in the event that an expensive recall is necessary. Recently some well-known food contamination outbreaks and product recalls have occurred. for example, between July and October of 2011, 146 people in 28 different states were infected by L. monocytogenes as the result of eating contaminated cantaloupes from Jensen farms, out of granada, Colorado (2). As a result of this outbreak, which resulted in 142 hospitalizations, 30 deaths and 1 miscarriage (2), Carol’s Cuts llC out of Kansas had to recall 594 pounds of cantaloupe, and fruit fresh up, inc., recalled 4,800 individual packages of fresh cut cantaloupe (2). A devastating outbreak in the summer of 2011 was the E. coli O104:h4 (sTEC) outbreak that started in germany and france and that was due to raw sprouts (3, 5). in this outbreak, 3,126 people were infected, 852 developed hemolytic uremic syndrome (hus), and there were 32 deaths (3, 5). A total of 6 cases, with one death occurred within the united states (3, 5). As a result of this outbreak, the farm in *Author for correspondence: Phone: +1 908.236.4100; Fax: +1 908.236.2222; E-mail: paullorcheim@clordisys.com 334 FOOD PROTECTION TRENDS SEPTEMBER-OCTOBER 2013 http://www.foodprotection.org/files/food-protection-trends/Sep-Oct-13-lorcheim.pdf

Table of Contents for the Digital Edition of Food Protection Trends - September/October 2013

Food Protection Trends - September/October 2013
Commentary
Norovirus Attachment: Implications for Food Safety
A Successful Approach to Salmonella Surveillance: Using Student Interviewers to Improve Foodborne Disease Outbreak Response in New York City
Use of Surface Water in the Production of Fresh Fruits and Vegetables: A Survey of Fresh Produce Growers and Their Water Management Practices
Im Gloving It!
FSMA: Article 5
General Interest Paper
PDG Highlight
Beyond the Bio
Industry Products
Coming Events

Food Protection Trends - September/October 2013

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