Food Safety Magazine - June/July 2013
Food Safety Magazine - June/July 2013
Food Safety Magazine - June/July 2013
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MICROBIAL TESTING<br />
200<br />
0<br />
418.2 461.6 517.1 600.2 742.2<br />
365.7<br />
1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 <strong>2013</strong><br />
Routine Pathogen<br />
closer look, however, reveals deeper inconsistencies<br />
that are concerning.<br />
70.0%<br />
60.0%<br />
50.0%<br />
40.0%<br />
30.0%<br />
20.0%<br />
10.0%<br />
0.0%<br />
Figure 2.<br />
Geographic Differences<br />
The general increase in food microbiological<br />
testing as well as the more<br />
dramatic increase in pathogen testing<br />
is not consistent across the geographic<br />
regions of North America (NA), Europe<br />
(EU), Asia or other regions of the world<br />
(ROW). In North America, pathogen<br />
testing has grown at greater than 10 percent<br />
for the past few years, whereas in<br />
the EU, it has grown at half that rate.<br />
In general, SCI research shows that<br />
each geographic region has different<br />
trends/drivers affecting growth, and<br />
these factors combined with public<br />
perceptions about food safety influence<br />
testing practices in the region. Clearly,<br />
it’s important to consider the geographic<br />
source of food imports, as well as the<br />
food segment, to determine further testing<br />
requirements that should be added<br />
to the process.<br />
Microbiological testing by food segment<br />
(protein, dairy, fruit/vegetable,<br />
processed food) also varies around the<br />
globe. The protein segment, which includes<br />
beef, pork, chicken, fish and eggs,<br />
represents 27 percent of overall microbiological<br />
testing in the food industry but<br />
more than 40 percent of total pathogen<br />
testing. The dairy segment (fluid milk,<br />
cheese and other dairy-based products)<br />
represents 23 percent of total testing but<br />
just 10 percent of pathogen testing.<br />
As any examination of foodborne illnesses<br />
demonstrates, problems can—and<br />
do—occur in any of the food segments.<br />
Over the past 20 years, the protein segment<br />
has received the majority of publicity,<br />
and the regulations and pathogen<br />
testing levels reflect that fact. The low<br />
levels of testing in some of the other<br />
food segments might not make sense<br />
given the increasing foodborne illness<br />
events over the past few years.<br />
Where food samples are collected is<br />
another area of significant geographic<br />
variation. Worldwide, 26 percent of all<br />
food microbiology samples are collected<br />
from raw materials, and 25 percent are<br />
collected in-process and in-plant/environmental.<br />
The remaining 49 percent ations more thoroughly. A recent U.S.<br />
30%<br />
of tests are collected from<br />
<strong>Food</strong><br />
end products<br />
Micro Tests<br />
Centers<br />
– Worldwide<br />
for Disease Control and Prevention<br />
Morbidity and Mortality Weekly<br />
1,000<br />
prior<br />
25%<br />
to release. Sample collection<br />
224.3<br />
within 20% geographic 800 regions, and when Report (April 19, <strong>2013</strong>) summarized the<br />
looking only at pathogen tests, shows 1996–2012 trends in illness from pathogens<br />
commonly transmitted through<br />
15%<br />
138.1<br />
major differences 600 (Figure 2).<br />
109.8<br />
In 10%<br />
96.5<br />
North 58.0 America, just 83.3 8 percent of food. The report showed that after years<br />
400<br />
pathogen 5% samples are collected from of substantial declines, Campylobacter<br />
raw materials, whereas in-process/environmental<br />
sampling 365.7<br />
418.2 461.6 517.1 infections had 600.2 increased to their highest<br />
742.2<br />
0% 200<br />
Protein is much more Dairy aggressive<br />
at 044 percent. In contrast, just 8 leading causes of bacterial foodborne<br />
level since Fruit/Veg 2000, representing Processed one of the<br />
1998 1999 2000 2001 2002 NA2003 EU 2004 2005 Asia 2006 2007 ROW2008 2009 2010 2011 2012 <strong>2013</strong><br />
percent of pathogen samples in Asia are illness for the period.<br />
collected from in-process/environmental<br />
sources, indicating Campylobacter that very different — Methods bacter in by <strong>2013</strong> Geography<br />
is estimated at 4.6 million<br />
Routine Pathogen<br />
Yet global test volume for Campylo-<br />
testing 100.0% philosophies Where are at Pathogen work. While Samples tests—just Are 2 percent Collected of total pathogen<br />
Hazard 70.0% Analysis and Critical Control testing worldwide. In addition, only<br />
80.0%<br />
Points plans (and other programs) have 14 percent of food plants interviewed<br />
60.0%<br />
58.6%<br />
been 60.0% at the heart of food 47.8% safety programs<br />
in North 44.2% America for the past 20 lobacter. Not many 44.1% plants test for this<br />
by SCI indicated they test for Campy-<br />
50.0%<br />
47.5%<br />
49.9%<br />
years,<br />
40.0% 40.0%<br />
it appears this is not yet the case pathogen, and when they do, it is at a<br />
25.8%<br />
29.6%<br />
in China, 30.0% India and other Asian countries<br />
20.0% interviewed.<br />
15.6% isms.<br />
8.0%<br />
much lower rate than for other organ-<br />
20.0%<br />
20.5%<br />
10.0%<br />
A closer 8.4% look at the 14 percent of<br />
NA EU Asia<br />
The<br />
0.0%<br />
Campylobacter Example food plants testing for Campylobacter<br />
Traditional<br />
An examination NA<br />
Convenience<br />
of one pathogen, EU<br />
Antibody<br />
shows variations Asia<br />
Molecular Automated<br />
both by food ROWseg-<br />
and End Product geographic region. In Campylobacter, will illustrate Raw Materials testing vari-IP/Envment North<br />
(% of Plants Testing)<br />
(000,000)<br />
(% of Plants Testing)<br />
30%<br />
25%<br />
20%<br />
15%<br />
10%<br />
5%<br />
0%<br />
Figure 3.<br />
Campylobacter — Testing by <strong>Food</strong> Segment<br />
Protein Dairy Fruit/Veg Processed<br />
NA EU Asia ROW<br />
14 100.0%<br />
F o o d S a f e t y M a g a z i n e<br />
80.0%<br />
8.0%<br />
Where Pathogen Samples Are Collected<br />
47.8%<br />
44.2%<br />
15.6%<br />
25.8%<br />
58.6%<br />
47.5%<br />
8.4%<br />
44.1%<br />
29.6%<br />
20.5%<br />
NA EU Asia ROW<br />
Raw Materials IP/Env End Product<br />
Campylobacter — Testing by <strong>Food</strong> Segment<br />
Campylobacter — Methods by Geography<br />
49.9%