Susanne Kuehne, Decernis
Food Fraud Quick Bites

Don’t Open That Sesame

By Susanne Kuehne
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Susanne Kuehne, Decernis

Sesame oil is a popular edible oil in China, with fraudulent sesame oil on the rise. The Chinese government released new guidelines to protect consumers from sesame oil fraud. Consumers are strongly advised to carefully check the nutrition label, purchase from reliable sources and not from unauthorized small vendors, be cautious when purchasing sesame oil online, and investigate the oil’s properties such as color and smell.

Sesame plant
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne

Resource

  1. Neo, P. (August 23, 2021) “Food oil fraud: China issues warning about adulterated and blended sesame oils”. Food Navigator-Asia.
Katie Banaszewski, NOW Foods
In the Food Lab

Making Supplements Safer: Tackling the Pesticide Problem

By Katie Banaszewski
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Katie Banaszewski, NOW Foods

Precise, accurate contaminant analysis is crucial to ensure that dietary supplements are of high quality and free from potentially harmful chemicals, such as heavy metals or pesticide residues. As supplements become an increasingly prevalent part of global health culture, with their global market forecast to reach a value of more than $230 billion by 2027, there is an urgent need to ensure their safety for consumers—but manufacturers face many challenges in this area.

Assuring that dietary supplements are free of pesticide contamination is especially difficult given their botanical ingredients, which can be more complex than other analytes. A prominent obstacle is matrix interference. As most botanical ingredients exist in the form of concentrated extracts, smaller sample sizes are needed to overcome heavy matrix interference, in turn requiring highly sensitive instrumentation to detect minute amounts of pesticide residues.

With this in mind, we adopted an analytical workflow comprising both gas and liquid chromatography (GC and LC) systems for orthogonal residue analysis. GC-MS/MS can achieve fast, robust separation of ~300 pesticide residues, while LC-MS/MS enables analysis of ~280 residues. The GC and LC instruments are sufficiently sensitive to allow dilution of samples to mitigate matrix interference— essential to determine potentially low residue levels in complex matrices, and ensure dietary supplements can confidently be certified safe.

Clearing Analytical Hurdles

Matrix complexity is only increased by the fact that botanical ingredients are sourced from across the world and, therefore, exposed to many different agricultural practices. As a wide range and great many of these botanical ingredients are used to produce supplements, it is challenging to develop sample preparation procedures that are suitable for all products.

To prevent frequent iterations of analytical procedures, we developed one sample preparation workflow for GC-MS/MS and another for LC-MS/MS. In both, samples are hydrated and extracted (using acetonitrile:water and the salts anhydrous magnesium sulfate and sodium chloride) before cleanup by solid-phase extraction (SPE). For LC, various defined combinations of dispersive SPE analysis are used to accommodate different matrices (pigmented, high-fat or high-protein, for example) before samples are diluted prior to analysis. Doing so allows us to optimize sample preparation for particular groups of botanical matrices and target specific matrix mitigation without needing to change the entire workflow.

In addition to the aforementioned analytical hurdles, some lesser-defined commodities lack maximum residue limits, complicating the interpretation of results and specification of acceptable criteria. To mitigate these difficulties, we opted to streamline our data processing and reporting by implementing integrated chromatography data system software for both LC-MS/MS and GC-MS/MS. This enables on-the-spot evaluation of QC criteria and rapid assessment of component presence (or absence) in data review and facilitates swifter and easier cGMP compliance.

Keeping Supplements Safe

Our chosen analytical approach has created robust, sensitive processes for optimized multi-residue analysis of dietary supplement samples in a regulated QC environment.

With uptake of supplements fast increasing, guaranteeing product safety is more important than ever. Improved pesticide screening, and quality control of food ingredients, holds great value for both individual organizations and the industry as a whole, while—crucially—enabling consumers to rest assured about the safety of the products available to them.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

Sergeant Pepper On Duty

By Susanne Kuehne
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Susanne Kuehne, Decernis
Pepper, food fraud
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne

A Northern Ireland-based analytical lab added white pepper to its portfolio of food authenticity tests based on spectroscopy with chemometric analysis. White pepper, the ripe berries of the piper nigrum plant, is undergoing an additional production step, fetches a higher price than black pepper and therefore is a target for fraudsters. Often, bulking substances like skins, flour, husks and spent materials are used, but in some cases of pepper fraud, the substances used were hazardous to human health.

Resource

  1. Taylor, P. (August 24, 2021). “With white pepper fraud on the up, Bia unveils authenticity test”. Securing Industry.
Emily Newton, Revolutionized Magazine
FST Soapbox

How Are Food and Beverage Professionals Putting Packaging Safety First?

By Emily Newton
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Emily Newton, Revolutionized Magazine

As the food and beverage industry manages the continual impacts of the COVID-19 pandemic, safety remains a major topic of discussion. While many are aware of how handling practices can impact safety, less attention is sometimes paid to how packaging and materials can also play a significant role.

Good packaging practices and innovative technology—like antimicrobial surface coatings and plastic alternatives—are helping to make food and beverage products safer for consumers.

The Role of Packaging in Food Safety

The packaging process can have a significant impact on the safety of food products. Hygiene and other practices present significant cross-contamination risks. Packaging material choice can also affect safety.

While outbreaks of foodborne disease are somewhat rarer than they were 20 years ago, they remain a serious threat to consumers. In 2018, there were 1,052 foodborne outbreaks in the United States, an increase from the previous year and only a slight decrease from the 1,317 outbreaks in 1998, according to data from the CDC’s National Outbreak Reporting System (NORS) dashboard.

Food and beverage manufacturers are investigating innovative practices and materials to help make their products safer. In response to the pandemic, in December DS Smith announced a partnership with Touchguard to develop antimicrobial coatings for cardboard packaging. One coating created by the two companies has a “proven kill rate of 99.5% in under 15 minutes on bacteria types … and eliminates the risk of person-to-person transfer of infections, such as MRSA and E. coli.”

The cardboard is just one of several examples of antimicrobial materials that may help limit the spread of viruses that cause foodborne diseases, like E. coli.

Other businesses are aiming to tackle spoilage during shipping and storage. Innovative experiments could have a major impact on food waste. EU-funded project RefuCoat intends to “develop fully recyclable food packaging with enhanced gas barrier properties.” These materials will keep foods sealed from air and water while also offering recyclability.

New design strategies and technologies can also preserve the freshness of food once customers bring items home from the grocery store.

Portion packaging allows customers to open only the amount they need, leaving the rest sealed for future use. This helps customers avoid relying on home storage strategies, which may not be as effective as factory packaging in keeping food fresh and preventing spoilage.

These strategies also can support existing food safe packaging techniques. For example, portion control can be combined with tamper-evident packaging to make it more obvious when an item at the store has been accidentally opened. This will help ensure that customers only bring home and use food items that they know are safe and as fresh as possible.

Choice of mold release agents used in manufacturing processes that require packaging molds can also have a significant impact on food safety. These chemical compounds help resins and other materials detach from molds once cured, without being damaged. This helps to ensure that the finished product is as close to the mold shape as possible, and isn’t compromised when released from the mold. Certain kinds, like silicon, can produce cleaner finished products and extend the lifespan of packaging, which reduces waste and potentially improves package safety.

These strategies can help protect food from contamination during the packaging process and ensure it remains fresh and safe for as long as possible after leaving the facility.

As customers experiment with new brands and foods, businesses may find they are more willing to try items that use novel packaging strategies.

Safety Risk and Potential in Food Packaging Materials

Like food items themselves, all packaging materials are subject to approval by regulatory agencies, like the FDA or the European Food Safety Authority. However, some substances approved by the FDA can still have health impacts.

For example, bisphenol A (BPA), a chemical used to make certain industrial plastics and resins, is not banned by the FDA. However, its use has become controversial in the food packaging industry due to potential reported adverse health effects.

Some major manufacturing companies, like Campbell Soup Company, have fully transitioned away from the use of BPA. Others, like the Coca-Cola Co., continue to use the chemical in linings for aluminum cans.

One paper, The FoodPrint of Food Packaging, details how materials used may present health risks—and how alternatives already in use can help the industry create safer packaging.

For example, styrofoam use is declining due to the material’s environmental impact. However, polystyrene is still frequently used in rigid and foam food packaging. Plastic particles made from materials like polystyrene may harm health.

The report also lays out steps that food and beverage manufacturers can take to reduce the use of potentially unsafe chemicals in their packaging. Reusable containers can significantly reduce the amount of plastic waste generated by the food industry while also lowering the health risks packaging presents.

In an article for Packaging Digest, senior editor Rick Lingle briefly summarized the report’s findings and discussed them with Jershua Klemperer, director of FoodPrint. When asked about alternatives to plastics, Klemperer suggested using sustainable packaging materials—like metal, cardboard and fiber—but only if manufacturers can ensure they are not used in combination with unsustainable or potentially harmful materials like PFAS.

Strategies for Improving Food Safe Packaging

Food safety will remain a top priority for the food and beverage industry. Innovative strategies like antimicrobial coatings, portion packaging and plastic alternatives can help manufacturers make safer options. These strategies may become more common over the next few years as consumers become increasingly invested in food safety practices.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

If Fish Could Talk

By Susanne Kuehne
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Susanne Kuehne, Decernis
Seafood fraud
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne.

Seafood fraud is still on an almost unchanged high level in Canada. Based on a 2021 investigation by Oceana Canada, 46% of 94 DNA tested seafood samples were not what the label claimed them to be. The Oceana report describes seafood traceability in Canada, the 2021 seafood fraud investigation and results, what consumers can do, and suggestions for the federal government on how to mitigate seafood fraud. These recommendations include setting up a traceability system, labeling standards, improving testing standards and better documentation in the supply chain.

Resource

  1. Oceana. (August 2021). “Seafood Fraud in Canada: 2021 Testing Results Report”.
Melody Ge
Women in Food Safety

Be True to Yourself

By Melody Ge
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Melody Ge

Speaking with Kerry Bridges was such a happy and positive conversation. We laughed, chatted and found out that we have a lot of values in common, and it is our great pleasure to share this with the Women in Food Safety community. Kerry joined Chipotle about two and half years ago as the vice president of food safety; prior to the position, Kerry worked for Walmart within Frank Yiannas’s team, Tesco, Primus GFS and Jack-in-the-Box. From having positions with a regional focus to international markets, Kerry fell in love with the industry. “This is my happy place,” she said. “I love what I am doing. I admire the company and the team I am working with right now. I keep learning and growing every day.”

A major impression that Kerry left on me was her self-confidence and the positive attitude towards her life and work throughout her journey. I asked her whether she grew up with such strong confidence. “No, absolutely not!” Kerry laughed and continued, “I had a lot of self-doubt when I was young. I wish I could have been more confident back then. When I first graduated, I felt like I was not ready for this responsibility and I did not want to present in public. Hiding in the lab where no one could see me was where I felt comfortable. Fortunately, I had leaders who kept pulling me out of that; they encouraged me and believed in my potential. I think after enough times of being thrown into uncomfortable situations, I got comfortable with the uncomfortable. I changed my mindset to, ‘I can do this, and I enjoy doing this’. Of course, this didn’t happen overnight. It took time, repetition, great mentors, good leadership, and confidence. I started enjoying what I was doing and found it empowering as I became better at it.”

Being a female executive, Kerry demonstrated her leadership style, confidence, authenticity and wisdom throughout our conversation. One especially important point she made (and I agree with) was about female leadership: “Leadership isn’t about gender. To be a good leader, one doesn’t take an iron fist, but rather relationships, compassion and trust.” Sitting at the executive team table, Kerry also learned that it is important to be true to who you are.

As a food safety professional, it’s impossible to divide the line between life and work, as we can’t clock out when it’s five in the afternoon and leave an emergency behind until the following morning. Kerry keeps only one cell phone number for her team as well as her nanny. “I have to simultaneously wear both my mom hat as well as my food safety professional hat,” she said.

Melody Ge: Did you always know that you would love food safety and it would become your career?

Kerry Bridges: Actually, I was unsure about my future while at school or even shortly after graduation. However, one thing I did know was that I want to contribute to public health. Both my mom and my grandmother are nurses, so the commitment to public health was a part of me. I initially wasn’t sure what I could do with a food science degree, so I started as a bio technologist at a lab. After a very short period of time, I realized that I was not using the tools I learned from my food science degree at California Polytechnic State University in San Luis Obispo, California. I had to shift my direction, so I applied for a position at Jack-in-the-Box. I worked with industry crusader, David Theno, and this was where my food safety journey started. I found it fascinating that I could have an impact on public health with my science background. It was incredibly rewarding to have great mentors and leaders who believed in me and helped guide my career. I love my job, and I feel a sense of accomplishment in preventing something [bad] from happening in public health.

Ge: If you could turn back the clock, what would say to the younger Kerry?

Bridges: First, I would say believe in yourself. Get involved with the industry, be exposed to the great leaders and the innovative things that are happening in food safety. The impact that you could make on the food system is powerful and motivating. Second, enjoy the ride. I remember at one point, I didn’t have kids yet, although my husband and I always wanted a big family. I was thinking about what I could do with my career, especially since I was so passionate about public health. I had a lot of stress and anxiety with the unknowns. However, now I am certain things will always work out. I left my home state of California with my husband and two kids to live in Arkansas to join Walmart. I eventually came back to California with four kids, including a newborn baby to join Chipotle. Now I have my big happy family and as well as a dream job. I wish I could have enjoyed the ride a little more instead of putting so much pressure on myself back then and believed that things would work out.

Ge: It’s very hard not to ask the question about how you balance all your times after knowing you have a wonderful big family. Any tips to share?

Bridges: Don’t sweat the small stuff. My mother used to say, “Do the best you can do, and that’s all you can do!” It’s so simple and so true. Honestly, the real answer is that things aren’t balanced between these two parts most of the time [work/life]. That’s just the reality. We all struggle, but I like to call these moments, chapters. Give yourself grace and resilience for the chapter in your life, whether it’s two days or two weeks. Sometimes, it can seem like nothing is coming together, but this is part of life. You may see everyone around you having everything figured while you can’t make things happen; chances are, those people had their own challenges and chapters at one point as well. Allowing and knowing that are important. Some days can be really hard to get through, but you do the best you can and remember that tomorrow is a new day. We can’t beat ourselves up over things we could have done. Continuous improvement is important, along with learning, and not sweating the small stuff.

Ge: Can you share an unforgettable moment that still has an impact on you today?

Bridges: I have cried with people who lost their loved ones as a result of a foodborne outbreak as well as worked with suppliers who played a role in a major recall event. All those conversations really stuck with me. In the past, working closely with the suppliers, we would ask questions like ‘how could you let this happen?’ Now, I’ve really changed my prospective—I want transparency, and I try to help them through a crisis. It’s very important to partner with them. After working with Dave Theno, my thought process on how to support suppliers changed.

I have worked for two brands that have experienced major outbreaks. Even today, I can’t leave a food safety conference without hearing about the Jack-in-the-Box outbreak or seeing Chipotle used as an example on someone’s presentation slides. Of course, my instinct is, ‘I wish they could share more good stories on how these brands have thrived and what they did afterwards.’ But at the same time, if these are examples that are going to help to raise awareness and allow others to develop the right food safety programs, then they’re worth sharing. I joined both companies after their crises, and although I don’t get the credit for developing a solid food safety system throughout the hard times, I am lucky that I can tell the positive story.

Ge: Do you have any advice for young female professionals, and where you envision women to be in this industry in five years?

Bridges: It’s important to understand there are so many opportunities within food safety. This is an open field with a plethora of options. Now more than ever, there is incremental awareness of public health and food science. To those who are young, I’d advise them to network and get involved. The women in food safety platform will really help. We need to do more to encourage and provide visibility for the younger generations to learn about this industry.

For the future, I want to see fewer limitations and more opportunities for females. There needs to be a mix of diverse role models for the youth. Chipotle is a great example of an organization that supports female advancement, which is one of the reasons why I joined. Chipotle shares my same values, which is important when looking for an employer. I hope more companies will continue to mirror this for their workforce.

Scott Deakins, Deacom
FST Soapbox

Billions of Dollars Lost to Food Waste, Tech Exists to Reduce It

By Scott Deakins
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Scott Deakins, Deacom

Food waste is a massive global problem led by the United States. According to the USDA, an estimated 30–40% of the country’s food supply ends up in landfills—most of it at the retail and consumer levels. This amounted to approximately 133 billion pounds and $161 billion worth of food wasted in 2010 alone, which prompted the USDA and the Environmental Protection Agency to launch the U.S. Food Loss and Waste 2030 Champions initiative in 2016. Businesses and other organizations can join the ranks as champions by committing to a 50% reduction of food loss and waste by 2030.

That’s a noble goal, but those businesses will only be able to achieve their objective with technologies that reduce food waste in production and the supply chain. Food lost in this medium is hardly insignificant. At least 10%—or billions of pounds of food—is wasted in acts as small as over-ordering or in transport. This is, in short, the result of errors in resource planning.

After an extremely difficult year, food process manufacturers can no longer afford to generate that level of waste. Fortunately, technologies already exist to help the industry regain control of its production, storage and forecasting, and can facilitate leaner businesses and less waste.

Eliminate Human Error and System Inconsistencies

There have been a lot of changes in the way food is grown, harvested, delivered and sold over the last few decades, yet little progress has been made when it comes to unnecessary waste. The Commission for Environmental Cooperation reports that food loss and waste can occur post-harvest due to inaccurate supply and demand forecasting, grade standards for size and quality, and deficiencies in refrigeration. Even the packaging can cause problems if it is inefficient or ineffective.

These and other problems lead to waste—some up front before the product is ever sold to consumers, others down the line after an item has been purchased, leading to a recall. If inventory records are anything less than 100% accurate from formulation through shipment, additional challenges will follow. Though it is not heavily considered in an FDA audit, manufacturers still need the ability to instantaneously report on any aspect of their inventory history, regardless of the ERP software from which data is pulled. ERP systems with bolt-on modules often fail in this regard. If functionalities of the sub-systems are not designed for strict lot tracking, or if those sub-systems are not designed exactly the same, errors are inevitable.

Workarounds can be implemented, but they cannot account for processes that still need to be performed manually, which increases the likelihood that lot tracking accuracy will fall short. Inefficiencies are further exacerbated by sub-systems that handle actions differently, but the challenges don’t end there.

Problems can also develop when data has to be shared across more than one module, database or even system, which may inspire the use of outside solutions, such as an Excel spreadsheet, compounding the issues at hand. Makeshift solutions increase the risk that an incorrect lot number will be entered or that someone will forget to delete a number after a lot was de-issued and re-issued. Any of these cracks in the operational foundation will inevitably deduct from the 100% inventory accuracy that’s necessary for a smooth recall process—anything less will lead to a greater impact on the business.

The only real solution is to eliminate the potential for human error and system inconsistencies altogether—and that can only be accomplished with a configurable ERP solution that handles all business processes from one system and one database and can easily adapt to changing regulation and recipes. Without it, true strict lot control—meaning 100% inventory accuracy with perfect record keeping and the ability to instantly report on any aspect of the inventory history—cannot be achieved.

Reduce Inventory Variance and Grow without Unnecessary Expansions

There are aspects of food waste that can be controlled, including inventory variance, which occurs when items are lost, misplaced or miscounted. This is particularly problematic for packaging and ingredients, causing issues at the production level—finished products cannot be made if there aren’t enough items to complete the process, which is also bad for the bottom line. Inventory variance may occur if deliveries are not verified to confirm that ordered ingredients were actually received or may happen if items are entered incorrectly or simply misidentified.

Variance is more than a nuisance—it can be quite costly. For example, Silver Spring Foods encountered this firsthand when it discovered that its inventory variance commonly reached between $250,000 and $300,000. The company, which debuted in 1929 when founder Ellis Huntsinger started growing horseradish and other vegetable crops, now produces the number-one horseradish retail brand in the United States. With more than 9,000 acres of prime Wisconsin and Minnesota farmland, Silver Spring realized that it had outgrown its outdated ERP solution.

The company initially thought that it had reached capacity and could only grow further by physically expanding its building with an additional manufacturing line that would require new hires to come aboard. In reality, the company needed an ERP solution that could keep up with its impressive level of growth.

More specifically, Silver Spring Foods wanted an ERP system that could tie together several elements, including customer service, accounting, manufacturing, purchasing and shipping within a single tool. The company needed a solution that offered strong data mining and reporting functionality, as well as strong sales reporting, sustainable tech support capabilities and would not exceed ERP budget allocations. It was equally important to have an ERP solution that was configurable without customization, prioritizing speed and efficiency while offering predictable quality and cost of ongoing IT support and maintenance.

After upgrading to a solution that met all of its requirements, Silver Spring Foods was able to gather all data in one system that brought together multiple software integrations, including CRM. This allowed the firm to fine-tune its material purchases to match current production needs, sales forecasts and production schedules. More importantly, inventory variance was reduced to $90,000 during the first year and now falls within a range of just $1,800 to $2,500. By improving inventory management, unearthing new efficiencies and proving that Silver Spring had not yet reached capacity, the company was now able to grow without adding additional square footage.

Don’t Let Waste Cut into Productivity

Food growers, processors and supply chains cannot afford to let waste cut into their productivity or their bottom line. They need to be able to keep track of everything, achieving true strict lot control to limit the damage caused by a recall. They also need to be able to improve food management and reduce inventory variance. These and other advantages can only be attained with the right ERP technology, however, so businesses must choose wisely before making an investment.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

A Tea Party For Fakes

By Susanne Kuehne
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Susanne Kuehne, Decernis
Fake tea
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne.

Tea is becoming a more and more popular target for fraudsters due to growing demand, complex supply chains, supply issues due to crop failure, sustainability problems, and underdeveloped analytical methods. Professor Chris Elliott (Director of the Institute for Global Food Security, Queen’s University Belfast) and his team are developing an analytical method based on chemical fingerprinting to determine fraud. Tea fraud can show as mislabeling of the geographical origins or type of a tea, or the addition of sometimes hazardous bulking agents like pigments or gypsum.

Resource

  1. Elliott, C. (August 10, 2021) “The challenges and necessity of tea authenticity”. New Food Magazine.
Susanne Kuehne, Decernis
Food Fraud Quick Bites

It’s in Their DNA

By Susanne Kuehne
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Susanne Kuehne, Decernis
Pepper, food fraud, DNA
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne.

Spices have been an ongoing hot target for fraudulent activity, whether it is the addition of inedible substances like dyes, or bulking agents, such as brick powder, other plant material, sawdust and many other, potentially hazardous substances. A relatively new technology, next-generation sequencing (NGS), enables to analyze the DNA of complex samples such as spices and herbs. The DNA findings are compared to a database and allow to detect many thousands of species in one test. Currently, working groups are developing standardized methods for such authenticity tests.

Resource

  1. Woolfe, M. (July 13, 2021). “NGS (Next Generation Sequencing) is Helping to Prevent Fraud in the Herb and Spice Trade”. Food Authenticity Network.
Susanne Kuehne, Decernis
Food Fraud Quick Bites

An X-tra Trophy for OPSON X

By Susanne Kuehne
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Susanne Kuehne, Decernis

The usual culprits are leading the list of seized feed and food counterfeits in the latest OPSON X Operation: Alcoholic beverages, dietary supplements and grain-based products, followed by produce. In the Operation OPSON activities, Europol and Interpol join forces to combat counterfeit and fake animal feeds, foods and beverages. This year’s operation unearthed 15,000 tons of potentially dangerous products, worth $60 million, an increase in 3,000 tons over the previous year.

Opson X Trophy
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser.
Image credit: Susanne Kuehne

Resource

  1. Whitworth, J. (July 22, 2021). “Crackdown results in seizure of 15,000 tons of illegal foodstuffs”. Food Safety News.