Food Protection Trends - November/December 2017 - 461

How then do we stay ahead of the game with this
perpetual dance between traditions and food ingredients,
between cultural traditions and lifestyle, between a
meal as a centerpiece of our daily life and food as a
mere vehicle for sustenance? We keep it simple ("clean,
separate, cook, chill"). Repeat the same single overriding
communication objective multiple times. Keep the message
fresh and in context with the changing times. Remember
that success is achieved when perception meets reality.
Just as our method for communicating changes with
time, so do consumer preferences. We used to harvest and
consume only fresh food raised or grown in our immediate
vicinity. Modernization allowed for a more diverse menu
and novel cooking approaches and a drift away from
fresh to semi-processed items. Urbanization brought
consequential changes in food habits. The two-hour
dinner where the family came together and exchanged
information, became the 5-minute microwave meal that we
eat while playing video games or watching television. More
recently, consumers are opting once again to revert to
fresh food over processed food and new markets are open
for minimally processed food procured at a local farmer's
market.
Consumers expect fresh food. They want a much
wider array of options. They want food available yearround. Food production systems have to adjust to meet this
new demand. Manual harvesting is replaced by automation
and how we produce food becomes as important as the
food itself. Consumers now influence how animals are
raised (free range, cage free); how food is harvested
(picked by hand, direct from the orchard); and how food is
produced (antibiotic free, hormone free; non-GMO). Food
labels are now a modern complicated communication
device. Reading through labels at a grocery store, one
can see not only a detailed nutritional panel, but also
information regarding how the ingredient was produced
and the manner in which it was produced.
For example, we used to go to the store to purchase
a dozen eggs (brown or white). Today, the options range
not only from commercial brands, but also to "organic
eggs," "farm fresh eggs," "farm fresh, cage-free eggs,"
"farm fresh, cage-free, produced by hens raised without
antibiotics eggs." Remember when we simply had to
choose between brown and white eggs? Such product
differentiation can rapidly become a nightmare for the
consumer. Add to the complication for the consumer, the
almost unlimited constant flow of information through
television, radio, cell phones, tweets, etc. In some cases,
you can even scan the barcode and be presented with an
entire description of the product. With all this information
available, no wonder consumers are confused. Each
consumer has a perception based on the information s/he
receives and that perception is her/his reality.
With a constant flow of information, virtually limitless
line of products and options, and multiple points of purchase ranging from farmers' markets to home delivery,
let's talk briefly about the consumers themselves. In 1950,

life expectancy was around 65 years. Today in the United
States it is 79.8 years (ranked 42nd in the world). Ten years
from now, it will be 85 years. In some areas of Africa, life
expectancy is closer to 45 years - mostly driven by very
high mortality in infants due to undernourishment and
food availability issues. Overall, the world's population is
growing, but it is also aging. In some areas of the world,
people live longer (and healthier) lives; the dietary needs
will change. Customized menus will replace functional
foods. In other places, food issues are most significantly
associated with food availability. This worldwide imbalance
may be remedied through international acknowledgment
of the problem, but will require deeper societal changes
other than the mere provision of food. We must openly
dialogue about sustainable food production and the need
to produce sufficient amount to feed the world's growing
population. Just as assuring enough food is a continuous
challenge, food hazards are also constantly changing. We
cannot ignore the benefits that genetically modified foods
bring without ignoring potential downsides any more than
we can ignore the benefits antimicrobials have for society
while ignoring the antimicrobial resistance strains. These
and many other contrasting scenarios may coalesce
and frame our discussion into future years. Competing
challenges associated with longer lifespan and heartier
pathogens can't be ignored any more than the imbalance
between ignoring food waste and food availability.
As I look into the future, it is apparent that those who
approach life through the prism of the anthropologist or
from that of the chef have more in common than it appears.
We may all walk different paths and we will all have
intermediate stops; however, we are all headed in the same
general direction.
Safe food is the consequence of a complicated
network of relations among consumers, processors, and
producers in the context of a time and place. There is no
single permanent solution; rather, much like the microbes
(good and bad) that live in our food, success, as measured
by a healthy life, will be the result of constant adaptation.
Refusing to change, whether it is in the way we grow
our crops and the inputs that go into that effort, or in how
we choose to deal with the hazards, will have negative
consequences. We cannot afford to ignore changes in
consumer perception or demands, food trends, microbiome
evolution, and more importantly demographic and societal
evolution. We must care for those who produce and
harvest our food as much as those who prepare and eat
it. Anthropologists are working together with chefs to
make sure there is enough healthy and safe food to feed
a larger and more diverse population. Let's keep an open
mind to new ideas, trust the creativity and fresh approach
of younger generations while keeping in mind strong
traditions. The anthropologist view will help us understand
characteristics of consumers, behaviors, and preferences.
A chef will add taste and practical creativity. The chef's
perspective will then give us a sense of reality for today
and instill creativity for where we can go. Only by working
as one can we move forward to where we want to be.
Bon appetite!

November/December Food Protection Trends

461



Table of Contents for the Digital Edition of Food Protection Trends - November/December 2017

The Cleanliness of Resusable Water Bottles: How Contamination Levels are Affected by Bottle Usage and Cleaning Behaviors of Bottle Owners
Impact of Carcass Anatomical Location on the Microbiological Profile of Beef Trimmings
Thermal Processing Parameters to Ensure a 5-log Reduction of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in Acidified Tomato-based Foods
Experimental Evaluation of Performance of Sampling Techniques for Microbiological Quantification on Carcass Services
Effect-based Analytics for Toxicological Screening - Concepts for Future Developments
Beyond the Bio - John Luchansky
PDF Highlight - Food Chemical Hazards and Food Allergy PDG
IAFP 2017 In Review
Industry Products
Coming Events
Food Protection Trends - November/December 2017 - Cover1
Food Protection Trends - November/December 2017 - Cover2
Food Protection Trends - November/December 2017 - 385
Food Protection Trends - November/December 2017 - 386
Food Protection Trends - November/December 2017 - 387
Food Protection Trends - November/December 2017 - 388
Food Protection Trends - November/December 2017 - 389
Food Protection Trends - November/December 2017 - 390
Food Protection Trends - November/December 2017 - 391
Food Protection Trends - November/December 2017 - The Cleanliness of Resusable Water Bottles: How Contamination Levels are Affected by Bottle Usage and Cleaning Behaviors of Bottle Owners
Food Protection Trends - November/December 2017 - 393
Food Protection Trends - November/December 2017 - 394
Food Protection Trends - November/December 2017 - 395
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Food Protection Trends - November/December 2017 - 397
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Food Protection Trends - November/December 2017 - 399
Food Protection Trends - November/December 2017 - 400
Food Protection Trends - November/December 2017 - 401
Food Protection Trends - November/December 2017 - 402
Food Protection Trends - November/December 2017 - Impact of Carcass Anatomical Location on the Microbiological Profile of Beef Trimmings
Food Protection Trends - November/December 2017 - 404
Food Protection Trends - November/December 2017 - 405
Food Protection Trends - November/December 2017 - 406
Food Protection Trends - November/December 2017 - 407
Food Protection Trends - November/December 2017 - 408
Food Protection Trends - November/December 2017 - Thermal Processing Parameters to Ensure a 5-log Reduction of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in Acidified Tomato-based Foods
Food Protection Trends - November/December 2017 - 410
Food Protection Trends - November/December 2017 - 411
Food Protection Trends - November/December 2017 - 412
Food Protection Trends - November/December 2017 - 413
Food Protection Trends - November/December 2017 - 414
Food Protection Trends - November/December 2017 - 415
Food Protection Trends - November/December 2017 - 416
Food Protection Trends - November/December 2017 - 417
Food Protection Trends - November/December 2017 - 418
Food Protection Trends - November/December 2017 - Experimental Evaluation of Performance of Sampling Techniques for Microbiological Quantification on Carcass Services
Food Protection Trends - November/December 2017 - 420
Food Protection Trends - November/December 2017 - 421
Food Protection Trends - November/December 2017 - 422
Food Protection Trends - November/December 2017 - 423
Food Protection Trends - November/December 2017 - 424
Food Protection Trends - November/December 2017 - 425
Food Protection Trends - November/December 2017 - 426
Food Protection Trends - November/December 2017 - 427
Food Protection Trends - November/December 2017 - 428
Food Protection Trends - November/December 2017 - 429
Food Protection Trends - November/December 2017 - Effect-based Analytics for Toxicological Screening - Concepts for Future Developments
Food Protection Trends - November/December 2017 - 431
Food Protection Trends - November/December 2017 - 432
Food Protection Trends - November/December 2017 - 433
Food Protection Trends - November/December 2017 - 434
Food Protection Trends - November/December 2017 - 435
Food Protection Trends - November/December 2017 - 436
Food Protection Trends - November/December 2017 - 437
Food Protection Trends - November/December 2017 - Beyond the Bio - John Luchansky
Food Protection Trends - November/December 2017 - 439
Food Protection Trends - November/December 2017 - 440
Food Protection Trends - November/December 2017 - PDF Highlight - Food Chemical Hazards and Food Allergy PDG
Food Protection Trends - November/December 2017 - 442
Food Protection Trends - November/December 2017 - 443
Food Protection Trends - November/December 2017 - 444
Food Protection Trends - November/December 2017 - IAFP 2017 In Review
Food Protection Trends - November/December 2017 - 446
Food Protection Trends - November/December 2017 - 447
Food Protection Trends - November/December 2017 - 448
Food Protection Trends - November/December 2017 - 449
Food Protection Trends - November/December 2017 - 450
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Food Protection Trends - November/December 2017 - 532
Food Protection Trends - November/December 2017 - 533
Food Protection Trends - November/December 2017 - Industry Products
Food Protection Trends - November/December 2017 - 535
Food Protection Trends - November/December 2017 - 536
Food Protection Trends - November/December 2017 - 537
Food Protection Trends - November/December 2017 - 538
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Food Protection Trends - November/December 2017 - 543
Food Protection Trends - November/December 2017 - Coming Events
Food Protection Trends - November/December 2017 - Cover3
Food Protection Trends - November/December 2017 - Cover4
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