Yesterday the CDC reported that the E.coli outbreak linked to romaine lettucegrown in the Salinas, CA growing region is over. The contaminated lettuce should no longer be available, and FDA states that consumers do not need to avoid romaine lettuce from Salinas. The agency will continue its investigation into the potential factors and sources that led to the outbreak.
The FDA did identify a common grower link to the E.coli O157:H7 contamination as a result of its traceback investigation. However, a statement released yesterday by FDA Deputy Commissioner for Food Policy and Response Frank Yiannas points out that “this grower does not explain all of the illnesses seen in these outbreaks.”
To be specific, the FDA, CDC and other public health agencies were tracking three outbreaks involving three separate strains of E.coli O157:H7 linked to romaine lettuce. During the course of the investigation FDA, CDC, the California Department of Food and Agriculture and the California Department of Public Health conducted sampling of the water, soil and compost of several of the fields in the lower Salinas Valley that were connected to the outbreak. “So far, sample results have come back negative for all of the three outbreak strains of E. coli O157:H7. However, we did find a strain of E. coli that is unrelated to any illnesses in a soil sample taken near a run-off point in a buffer zone between a field where product was harvested and where cattle are known to occasionally graze,” Yiannas said in the agency statement. “This could be an important clue that will be further examined as our investigation continues. However, this clue does not explain the illnesses seen in these outbreaks.”
Finding the contamination source(s) is critical, as it will aid romaine growers in putting safeguards in place to help prevent future contamination.
As for the final case count (with last illness onset on December 21, 2019) of this outbreak, there were 167 total illnesses and 85 hospitalizations across the United States. No deaths were reported.
Find records of fraud such as those discussed in this column and more in the Food Fraud Database. Image credit: Susanne Kuehne
Nearly 800 tons of minced meat worth more than $5.5 million was adulterated in a way where the meat was replaced with soy, beef fat, animal skin and starch. The meat was supplied from Poland and sold in France to charitable organizations like the Red Cross. The ingredients, which were of very low quality, did not pose a health risk, however, altered the taste and texture of the meat; an investigation is ongoing.
Technical writing is not as simple as it sounds—especially as it relates to writing non-conformances and CAPAs. Innovative Publishing is offering a Technical Writing Virtual Workshop that takes place over two two-hour sessions on March 3 and 10. The event is being hosted by Food Safety Tech’s sister publication, MedTech Intelligence, but the content is applicable to the food industry as well.
The course will be instructed by world-class, international quality and regulatory consultant Mark Proulx, president of MLB Consulting Services. Proulx has more than 25 years of direct manufacturing, auditing, and FDA experience and is a certified quality auditor and Six Sigma Black Belt.
The workshop was developed for the following industry professionals:
Engineers responsible for writing up investigations and reports
Tech writers who must communicate the results of testing in reports, write up papers, produce arguments for or against an issue
Middle-level managers who are attempting to make arguments or show results
Laboratory staff who document results and write reports
Technicians who must write up test protocols, non-conformance reports, corrective actions, reports to upper management, etc.
Quality Assurance/Quality Control and Regulatory Compliance people who must document clearly the purpose of investigations and produce final reports that clearly state actions to be performed or the results of testing
Food processing is a multi-trillion dollar industry that encompasses facilities such as bakeries, meat and poultry plants, bottling lines, dairies, canneries and breweries. For all of these food processing plants a commercial flooring system is essential for maintaining a hygienic environment. Few areas of a plant provide as much opportunity for the spread of bacteria, mold, fungi and dust as the floor. Hazardous materials from a contaminated floor can easily be spread from worker’s shoes and mobile equipment. Food processing plants present a unique set of challenges that require careful consideration of floor properties and installation.
Food processing plants floors are subjected to constant, high concentrations of salt, alkaline and oil compounds that substantially degrade the floor and thereby risk food contamination and facility shutdown. These compounds can come from common food production by-products like oils, fats, dairy products, sugar solutions, blood, and natural acids or from harsh cleaners and disinfectants. Even with frequent and thorough cleaning these substances can—and will—result in microbial growth and the spread of bacteria in untreated concrete or poorly installed resinous flooring.
A commercial flooring system is critical to maintaining a hygienic environment in a food processing plant. (Image courtesy of High Performance Systems)
Cleaning floors is an essential part of maintaining food processing operations to keep up with government standards. A proper floor coating is a necessity for dealing with the vigorous, harsh cleaning procedures that typically include very hot water and aggressive cleaning chemicals. Depending on the exposure to corrosive, temperature and moisture conditions a thin film coating may suffice; however, in most cases, a thick, durable floor coating is needed to endure the cleaning operations. If too thin of a coating is used the repeated barrage of high pressure, high-temperature hot water and steam will strip the floor coating. Only an experienced flooring professional can determine the proper floor coating for a facility.
In addition to the properties of the floor coating, proper installation is essential for maintaining a hygienic, safe facility. If a floor is not seamless even the best floor coatings are vulnerable to germ buildup within gaps and cracks. To prevent harmful substance accumulation, a seamless coving transition from the floor to the wall is needed. Not only does that make the floors unsanitary, but it also can spread to other parts of the facility, equipment and product. Coving also aids in the cleaning process by allowing for hosing around the sides and corners of the room where germ buildup is most common.
An often-overlooked—yet critical—aspect of floor installation is having the proper pitch to promote water drainage. Having pools of water is not only dangerous for workers but for product safety. Such an examples of this issue is the Listeria outbreak at cantaloupe producer Jensen Farms, which led to 33 fatalities, 143 hospitalized victims, and ultimately, the end of their business. In the 2011 FDA released a report that focused on “Factors Potentially Contributing to the Contamination of Fresh, Whole Cantaloupe Implicated in the Multi-State Listeria monocytogenes Foodborne Illness Outbreak”. The conclusion was reached that the leading cause of Listeria spreading was due to a poorly constructed packing facility floor that was difficult to clean and allowed water to pool. The best way to prevent a similar situation at your plant is to make sure you get an experienced flooring expert, who understands your facility’s needs, to choose a floor with the right properties and to properly install it.
Find records of fraud such as those discussed in this column and more in the Food Fraud Database. Image credit: Susanne Kuehne.
Booze bootleggers are still quite active since there is a lot of money exchanging hands in the high-end wine and liquor business. Fake premium Penfolds wines, which can fetch several hundred dollars per bottle, as well as acclaimed brands of adulterated whisky, were discovered and seized in a liquor store in Cambodia. Besides the fake beverages, the raid also uncovered fake labels and packaging materials.
2018 and 2019 were the years of the “blockchain buzz”. As we enter the new decade, we can expect a stronger focus on how technology and data advances will generate more actionable use for the food industry. Food Safety Tech has highlighted many perspectives from subject matter experts in the industry, and 2020 will be no different. Our first Q&A of the year features Sasan Amini, CEO of Clear Labs, as he shares his thoughts on tech improvements and the continued rise consumer expectations for transparency.
Food Safety Tech: As we look to the year ahead, where do you see artificial intelligence, machine learning and blockchain advancing in the food industry?
Sasan Amini: AI, ML, and blockchain are making headway in the food industry through advances in supply chain management, food sorting and anomaly detection, and tracing the origin of foodborne outbreaks. On the regulatory side, FDA’s focus on its New Era of Smarter Food Safety will most likely catalyze the adoption of the above mentioned technologies. On the private side, a few of the companies leading the charge on these advancements are IBM and Google, working in partnership with food manufacturers and retailers across the world.
Along those same lines, another area that we expect to grow is the use of AI and ML in tandem with robotics—and the value of new troves of data that they collect, analyze and distribute. For example, robotics for the use of environmental monitoring of potential contaminants, sorting techniques and sterilization are valuable because they ensure that end products have been through thorough testing—and they give us even more information about the lifecycle of that food than ever before.
At the end of the day, data is only valuable when you can transform it into actionable insights in real-time with real-world applications, and we expect to see more and more of this type of data usage in the year ahead.
FST: Where do you think food safety testing technologies will stand out? What advancements can the industry expect?
Amini: In 2020, technology is going to begin to connect itself along the entire supply chain, bringing together disparate pieces and equipping supply chain professionals with action-oriented data. From testing advances that improve speed, accuracy and depth of information to modular software solutions to promote transparency, the food safety industry is finally finding its footing in a data-driven sea of technological and regulatory advances.
Right now, legacy testing solutions are limited in their ability to lead food safety and quality professionals to the source of problems, providing insights on tracking recurring issues, hence having a faster response time, and being able to anticipate problems before they occur based on a more data heavy and objective risk assessment tools. This leaves the industry in a reactive position for managing and controlling their pathogen problems.
Availability of higher resolution food safety technologies that provide deeper and more accurate information and puts them in context for food safety and quality professionals provides the food industry a unique opportunity to resolve the incidents in a timely fashion with higher rigour and confidence. This is very in-line with the “Smarter Tools and Approaches” that FDA described in their new approach to food safety.
FST: How are evolving consumer preferences changing how food companies must do business from a strategic as well as transparency perspective?
Amini: Consumers are continuing to get savvier about what’s in their food and where it comes from. Research suggests that about one in five U.S. adults believe they are food allergic, while only 1 in 20 are estimated to have physician-diagnosed food allergies. This discrepancy is important for food companies to consider when making decisions about transparency into their products. Although the research on food allergies continues to evolve, what’s important to note today is that consumers want to know the details. Radical transparency can be a differentiator in a competitive market, especially for consumers looking for answers to improve their health and nutrition.
Consumers are also increasingly interested in personalization, due in part to the rise in new digital health and testing companies looking to deliver on the promise of personalized nutrition and wellness. Again, more transparency will be key.
FST: Additional comments are welcome.
Amini: Looking ahead, we expect that smaller, multi-use, and hyper-efficient tools with reduced physical footprints will gain market share. NGS is a great example of this, as it allows any lab to gather millions of data points about a single sample without needing to run it multiple times. It moves beyond the binary yes-no response of traditional testing, and lets you get much more done, with far less. Such wealth of information not only increases the confidence about the result, but can also be mined to generate more actionable insights for interventions and root cause analysis.
This “multi-tool” will be driven by a combination of advanced software, robotics, and testing capabilities, creating a food safety system that is entirely connected, driven by data, and powerfully accurate.
Using whole genome sequencing (WGS), FDA has confirmed 96 illnesses in 11 states that were caused by Salmonella Javiana. Thus far, traceback evidence indicates that a fruit mix from New Jersey-based Tailor Cut Produce is the possible source of the outbreak.
FDA provided its latest update about the ongoing investigation today: Of the 96 illnesses, 27 have been hospitalized, and no deaths have been reported. The highest number of illnesses have been reported in Delaware (39), Pennsylvania (34) and New Jersey (12). The agency stated its inspection at Tailor Cut Produce continues and it is collecting records to support a traceback investigation.
Bird droppings and nesting materials, if allowed to accumulate over time, can cause severe damage to building facades, ledges, loading docks, walkways, roofs and more. Building materials such as stone, wood and metal can be damaged due to the acidity of the bird droppings. And in extreme cases, a buildup of bird droppings can impact the structural integrity of a structure. Also, roof drains can become clogged, and fire hazards from packed nesting materials around electrical fixtures can develop. Not to mention all the possible diseases that can result from disturbing bird droppings! Rather than waiting until these bird problems develop and result in potentially expensive remediation, in most cases, it will be cheaper to consider bird prevention design elements beforehand—specifically, in the design-build stage (ideally) or the retrofit stage (alternatively).
Before we can review the building design elements, it is best to review the types of areas that birds prefer to land, roost and nest. This way, when considering a design element, considering the kinds of spaces they prefer to set up camp will make more sense.
90-Degree Ledges
Building ledges
Decorative elements
Truck bay bumpers
Knee Walls (parapet ledges)
Typical construction around most commercial buildings
Roof structure types
Flat based surface areas
Covered Overhangs
Loading docks
Building canopies
Interior building structures
Roofing Equipment
Under HVAC units
Ductwork
Roof equipment
Water Sources
Retention ponds
Decorative fountains
Any water source (natural or otherwise)
Food Sources
Fruit trees
Trash removal
Container practices
Proximity to building
Light Fixtures and Electrical Items
These items provide warmth
These items provide elevated areas to survey area and avoid predators
In the design-build phase of the project, when we work with architects, we always recommend decreasing the number of 90-degree ledges or reducing the ledge depth surface area as much as possible. In those areas that we are not able to reduce or eliminate the ledge, we would recommend a landing-based deterrent product such as a bird spike, bird wire, ledge exclusion system or electrified shock-based bird control product. Each of these types of bird deterrent items has different pros and cons.
Bird spikes (All images courtesy of Aviaway Bird Control Services & Consulting)
Bird Spikes
Bird spikes are a type of bird deterrent/and anti-roosting device that will make it hard for a bird to land on a leading ledge and close its wings as it walks onto the ledge surface. When a bird’s landing process is made more difficult, combined with a reduction of the surface landing area, the birds will be deterred from the leading ledge area. Most types of bird spikes have thin metal/plastic rods that are attached to a solid base that point in an upward direction. Bird spikes come in various widths depending upon the surface ledge width area. Bird spikes can be mounted to just about any ledge/surface. Bird spikes can be installed on numerous types of building ledge types and sizes. Bird spikes can be an effective deterrent on gutters, signs, rooflines, cameras, pipes, parapet/knee walls, and related building surfaces.
A con of using bird spikes is that bird spikes are primarily designed to deter larger birds like pigeons. Smaller birds such as sparrows or starlings will not be deterred with bird spikes. A smaller bird can move within and around the rods to use the rods to hold nesting materials within the strands of rods to hold their nesting materials within the bird spike to create a nest. Another con is that larger quantities of bird spikes are unappealing to the building aesthetics.
Bird wire
A bird wire system is a combination of stainless-steel posts that are either epoxied or tapped and drilled into the surface area (typically mortar lines/joints). After the stainless-steel post is mounted, a thin monofilament stainless steel wire is secured between the posts with a micro-spring. The wire is tensioned between the two posts. As pigeons or larger birds attempt to land on treated areas, they will not be able to close their wings and thus will be deterred from landing on treated areas.
A con of using bird wire is that it is typically only effective against larger birds.
Ledge exclusion
Ledge Exclusion
The goal is to turn a 90-degree angle into a 45-degree angle. When you have a ledge that has a base landing area and a return wall area, this allows birds a great shelter area and an ability to survey surroundings. By creating a 45-degree angle, you take a bird’s ability to land and get a foothold and land on the surface. The product is effective for larger birds such as pigeons and smaller birds, too.
The only real con of the changing the ledge structure is matching the building finish. However, this is the best bird exclusion method that is effective against all bird species.
Shock Track
Shock track is a low-profile shock track system with a minimalist low profile, and virtually invisible solution to deter and prevent birds from landing, roosting or nesting on building ledge-based surfaces. The shock track system will deliver a mild/startling electric shock when the bird contacts the strip. Shock track systems are a great option when building/structural aesthetics are a key factor for the facility.
For larger areas such as loading docks, canopies, and related covered structures, netting is the main bird exclusion method.
A few cons for a shock system are that at times, you may have some arcing with heavy snow or water collection when connection area of the strips make contact, and this system is typically only effective against larger birds.
Bird netting
Bird Netting
Bird netting is an exclusion method of bird control. It is intended to be installed on buildings, loading docks, warehouses, airport hangers, transportation facilities, barns, food silos, over building exteriors, balconies, parking garages, rooftops, HVAC units, bridges, agricultural crop applications, ponds, and any other surface that netting hardware can be installed. Bird netting is the best method for excluding all pest bird types. Specifically, seagulls, pigeons, sparrows, starlings, and crows can all be excluded from bird netting.
Bird exclusion netting will prevent birds from gaining entry above any areas that are netted off. It excludes pest birds from roosting and nesting. There are various types of netting and mesh sizes. When selecting the type of netting and mesh size, it is critical to both the target pest bird and where the netting is being installed.
By far, bird netting the best bird exclusion method to control all bird species. The only con of bird netting is that depending upon the application, and the cost can be expensive.
In conclusion, when considering the design-build phase or a retrofit project, the aforesaid areas that are attractive to birds to land, roost and nest should be considered. In most cases, birds can be prevented with a bit of planning.
Remember to also consider surrounding areas (proximity of birds), acceptable pest bird threshold levels, reducing all food and water sources, and closing off all possible entry points. The goal is to not only prevent the birds from setting up shop on the building, but we want to try to keep them an acceptable distance away, too.
Today FDA provided an update about its outbreak investigation of Listeria monocytogenes linked to hard-boiled eggs manufactured by Almark Foods’ facility in Gainesville, Georgia. On December 23, Almark expanded its recall to include all eggs manufactured at the Gainesville plant. In addition, the company is not producing products at this facility.
Thus far, four companies have recalled products containing the eggs from Almark Foods, as they have the potential to be contaminated with Listeria monocytogenes:
Bakkavor Foods (Trader Joe’s Egg Salad and Potato Salad)
As of December 17, seven infections were reported, with four hospitalizations and one death across five states. The hard-boiled eggs were sold both in bulk pails to food processors, restaurants and retailers, as well as directly to consumers at the retail level, and have “Best If Used By Dates” through March 2, 2020.
FDA used whole genome sequencing to find a genetic match in the outbreak strain from samples collected at Almark’s facility during agency inspections in February and December of this year.
In a Q&A with Food Safety Tech, Eddie Hall, business development director and food safety expert at Vital Vio looks ahead to 2020 and how technology will be impacting food safety, the additional measures that the industry will be taking to protect consumers, and the critical emphasis on sanitation.
Food Safety Tech: What are some of the touch points for food safety innovation in the supply chain in 2020?
Eddie Hall, business development director and food safety expert at Vital Vio
Eddie Hall: When we think of the supply chain, we often imagine food traveling during transportation—by road, rail and air. During transit, our food comes into contact with countless surfaces, hands, tools and bacteria that travels from the farm to the table. However, transit isn’t the only place for germ spread and bacteria growth. When food reaches the factory for processing and packaging, there are opportunities for contact with debris, mold and dust, along with un-sanitized machinery and employees. Not only does this negatively affect the health of our workers, but also the cleanliness and safety of the food that consumers are buying off the shelves. In food manufacturing plants, Zones 1 and 2 are the most obvious for safety innovation in the supply chain, given food is bound to come into contact with tools, conveyor belts, etc. However, processors must consider the touch points in Zones 3 and 4 as well—such as employee break rooms, bathrooms and offices around the plant that foster bacteria. If these areas are not cleaned, food manufacturers have a significantly higher chance of breeding bacteria in food production areas, even if the right protocols are put in place in those zones.
FST: How will the retail sector step up to the consumer demand for safer food?
Hall: Consumers are increasingly demanding transparency around how food ends up on their plate, and prioritizing purchasing from brands that they trust to be safe. Food suppliers are being careful to remove harmful chemicals from the manufacturing process, along with displaying ingredients and supply chain information. For example, Bumble Bee Foods is using blockchain technology for its tuna fish, allowing consumers to access detailed information around the tuna’s origin, authenticity, freshness and sustainability by scanning the QR code on its packaging. Panera Bread has been consistent in offering customers ingredient transparency [by] providing calorie counts on menu items and removing antibiotic-treated animal proteins, as well as vocalizing recent efforts to perform safety audits throughout its supply chain. Not only does tracking technology and clarity meet consumers’ demands, but [it] also helps retailers pinpoint locations of outbreaks, foodborne illness and mislabeling. We’re already seeing retailers step up to meet the growing demand for safer food, but in 2020 we will see an uptick in brand transparency around supply chain information, safety programs and ingredient clarity within restaurants, fast food chains, processing companies and grocery stores.
FST: How will automation play a role in advancing food safety?
Hall: Food processing companies and retailers are implementing remote monitoring technologies that track data and help measure protocol, temperature controls, sanitation, record-keeping and food traceability. Automation can also help advance food safety through methods such as enhance sanitation and sterilization efforts. It is critical for food industry employees to maintain clean environments, but continuously cleaning every hour of every day can become labor-intensive, and sometimes fall off the to-do list. Automated technologies can take on some of these tedious tasks and work in our favor to heighten food safety. For example, Stop and Shop’s new robot, Marty, patrols the aisles to detect food on the floor, torn packaging, empty shelves and more. However, robots aren’t the only place we’re seeing automation in action. Vital Vio has found a way to automate killing bacteria through antimicrobial LED lighting technology, which continuously kills pathogens with the flick of a switch. Automated tech isn’t meant to replace workers, but to enhance their work around cleaning, sanitizing and meeting safety requirements. In 2020, automation is expected to explode and it’s important for leaders in the food and beverage industry to take advantage of safety tech innovations to advance food safety in 2020 and beyond.
FST: How will food companies continue to work towards reducing contamination issues and recalls?
Hall: The U.S. government has stepped in to tackle issues in the food industry by implementing new regulations, such as FSMA. This regulation urges food companies to shift from reactively responding to safety and contamination issues, to proactively working to prevent them. In an effort to reduce recalls, retail giant Walmart recently employed blockchain to track its lettuce supply chains all the way back to the grower. For food companies to reduce contamination, they must also implement more automated sanitation technologies along the supply chain. The most common food contaminants are usually invisible to the naked eye, such as mold, Listeria, Salmonella and E. coli. Sanitation automation tech—such as antimicrobial LED lighting—can continuously kill microscopic bacteria and prevent regrowth, ensuring clean food and equipment. Not only will food companies begin implementing more sanitization technologies, but also focus on other ways, like blockchain traceability, to prevent food recalls and bacteria growth that pose serious health risks to their customers.
FST: Any additional comments?
Hall: Our Dirty Truth report reveals disturbing stats around Americans’ cleaning habits, such as 1 in 4 (27%) do not sanitize their hands after traveling on public transportation. This means that factory or grocery employees that commute to work via bus, train, etc. are bringing bacteria and other germs with them. What’s worse, 1 in 6 Americans get sick and 3,000 die each year from consuming contaminated foods or beverages. This alarming rate can only be improved if we see effort from all sides of the industry—including food processors, manufacturers, workers throughout the supply chain and retailers. Continuous cleaning and sanitation measures can be labor-intensive and sometimes impossible to tackle throughout the day. Luckily, automated technology exists and is expected to address this growing issue of contamination, the spread of bacteria, recalls, and consumer demand for safety and transparency.
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