Food Safety Magazine - June/July 2013

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MICROBIAL TESTING By Tom Weschler Comparison of Microbiology Testing Practices Food Micro, Eighth Edition: Microbiology Testing in the Global Food Industry is drawn from primary research interviews with QA/QC managers in more than 450 food plants in 19 countries, including China and India. A look at food plants in North America, Europe and Asia Microbiology testing practices at food plants around the world vary extensively. As a result, food safety officers need to understand those variations and establish expectations and practices with their suppliers to mitigate variations and ensure safe and wholesome products that meet label claims. Microbiology testing in food plants around the world varies by organism, food segment (protein, dairy, fruit/ vegetable, processed food) and geographic region. This article will examine variations in global testing practices in more detail, including a review of where samples are collected and the test methods used for analysis. It will not cover variations such as where and how food samples are analyzed (i.e., type of lab, procedures and staff) and differences in testing based on plant size and ownership (i.e., single-plant vs. part of a 1,000 global food 800 organization). 138.1 The data 600 109.8 and charts in 96.5 58.0 83.3 this article 400 come from 418.2 461.6 517.1 600.2 200 the new market report 365.7 0 from Strategic Consulting Routine Pathogen Inc. (SCI). 1 Figure 1. (000,000) Food Micro Tests – Worldwide Worldwide Food Microbiology Testing In general, global test volumes are increasing and are up 128 percent over the past 15 years. Pathogen testing is growing at an even faster rate and represents an increasing percentage of total food microbiological testing. Fifteen years ago, pathogen testing represented 13.7 percent of total micro tests. In 2013, it represents 23.2 percent of all tests (Figure 1). The world’s food chain is increasingly complex, with food shipments across borders growing very rapidly. In the U.S., for example, imported food now represents 15–20 percent of all food consumed. According to the U.S. Department of Agriculture, total imports have increased 7 percent per year since 1999. In the past 10 years, imports of animal-based foods have increased by 5 percent and plant-based foods have grown more than 8 percent. On the surface, these two trends seem to be in concert—the global food chain is becoming more important and food micro testing is increasing. A 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 Where Pathogen Samples Are Collected 12 70.0% F o o d S a f e t y M a g a z i n e 60.0% 58.6% 47.8% 47.5% 49.9% 224.3 742.2
© 2013 3M. All rights reserved. Pure and simple. Pathogen testing. Introducing the 3M Molecular Detection System. Fast. Accurate. Easy to use. Affordable. Compact. www.3m.com/3MMolecularDetectionSystem/FSA
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Page 4 and 5: June/July 2013 Vol. 19, No. 3 FEATU
Page 6 and 7: Editor’s Letter Taking Care of Yo
Page 8 and 9: News Bites FSIS Updates Directive o
Page 10 and 11: Steve Taylor, Ph.D., Receives Food
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Page 16 and 17: Process control By Richard F. Stier
Page 18 and 19: Process control MANAGEMENT COMMITME
Page 20 and 21: Process control list. This allows t
Page 22 and 23: Testing By Joseph L. Baumert, Ph.D.
Page 24 and 25: Testing are not well suited to rout
Page 26 and 27: genetically modified foods By Mauri
Page 28 and 29: SANITATION By Ewen C. D. Todd, Ph.D
Page 30 and 31: SANITATION ceilings; the main reaso
Page 32 and 33: SANITATION floors and knife racks)
Page 34 and 35: SANITATION remained unchanged at 0.
Page 36 and 37: Creating a Culture By Geoff Schaadt
Page 38 and 39: The Atlas ® System. Fully automate
Page 40: Changing Culture Anyone who gives c
Page 44 and 45: ally kill a change effort even if i
Page 46 and 47: MEAT By Emily Meredith and Christop
Page 48 and 49: MeAT Safety.” Although the articl
Page 50: MEAT for food. The legislation, ent
Page 53 and 54: as little as 22 hrs.
Page 55 and 56: REGULATIONS FSMA gives FDA broad ne
Page 57 and 58: REGULATIONS uled and held a series
Page 59 and 60: HACCP Management. Redefined. The ne
Page 61 and 62: PRODUCE the Harmonized Standards fi
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PRODUCE Fruit and Vegetable NIG as
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Food Safety Magazine - June/July 2013

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