heating up or cooling down ?
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heating up or Cooling Down ?. Food Safety Issues in Canada. Rick Holley Dept Food Science. BC Food Protection Assoc’n Oct 1, 2012, Burnaby, BC. Canadian Food Safety Causes of illness Changing pathogens The setting contribution Regulatory/Consumer priorities - PowerPoint PPT PresentationTRANSCRIPT
HEATING UP OR COOLING DOWN?
Rick HolleyDept Food Science
BC Food Protection Assoc’nOct 1, 2012, Burnaby, BC
FOOD SAFETY ISSUES IN CANADA
Canadian Food Safety Causes of illness
- Changing pathogens- The setting contribution
Regulatory/Consumer priorities- Inspection and product testing- Recalls
Canadian system - Limitations Prevention
Cost each year: $3 to 13 billion Illnesses:11 to 13 million people per year Mortality ? Agents responsible?*
Source: Food animals, directly or indirectly Carry zoonotic bacteria that rarely make animals sick, but
cause human illness
* Bosilevac, 2006, USDA, ARS : data are percent
Agent * Illness Hospitalization Deaths
Bacteria 30.2 59.9 71.7Parasites 2.6 5.3 21.2Viruses 67.2 34.8 7.1
Change in incidence of typhoid and non-typhoid salmonellosis in the US
Canada US 2010S. Enteritidis 22%S. Newport 14%S. Typhimurium 13%
Year Country Pathogen Illnesses Source1985* USA S.Typhimurium 170,000 pasteurized milk
1991* China Hepatitis A 300,000 clams
1994* USA S. Enteritidis 224,000 ice cream premix
1996 Japan E. coli O157:H7 9,000 radish sprouts
2006 USA E. coli O157:H7 205 baby spinach
2007 USA S. Tennessee 628 peanut butter
2008 USA S. Saintpaul 1438 jalapeno peppers
2008 Canada L. monocytogenes 57 cured meats
2009 USA S. Typhimurium 683 peanut butter
2010 USA S. Montevideo 272 fermented sausage
2010 USA S. Enteritidis 1938 table eggs
2011 Germany E. coli O104:H4 4400 vegetable sprouts
2011 USA S. Heidelberg 100 frozen ground turkey
2011 USA L. monocytogenes 146 cantaloupe
2012 USA S. Typhimurium 178 cantaloupe
2012 USA/Can S. Braenderup 124 mangoes
* WHO (2008)
Canadian Food Safety System Issues Rapid reaction to illness outbreaks evident National foodborne enteric disease surveillance
system?- Active surveillance foodborne illness needed- Capture complete clinical/food incident data- Use data to plan interventions
Two-tiered inspection, co-ordinated by 3 gov’t levels - Inspection uniformity/relevance = goals- Make inspection more risk/science- based- Emphasis on industry operation of food safety systems
- Domestic and foreign Inter-government interface is a reactionary barrier
- Seamless operation, better resource/data sharing
Safe Food for Canadians Act
Bill S-11 Consolidates Food Trade Acts
MIA, FIA, CAPA, CPLA Inspection focus, “modernization” Last step in response to Weatherill Report
Shortcomings: No modification of FDA & R Bill is mislabelled Major Food Safety Gaps Remain Not comparable to US Food Safety &
Modernization Act
Food safety is important when an outbreak occurs Other things more important when outbreak over
Doing things right vs. doing the right things Properly build, operate and interrogate food safety systems Canadian system wholly reactive Food safety agencies act autonomously- fragmentation
Old and US outbreak data guide Canadian policy But regional, national, and temporal differences FBI data needed (baseline, planning, evaluating)
Government should test and inspect more? But can’t inspect or test safety into food
Need to better separate plant/animal agriculture Interrupt transmission of pathogens to produce
NESP 2009 Annual Report
PHAC, 2011
Relative rates of lab-confirmed cases of Salmonella, Shigella and VTEC E. coli compared to 1998-2000
Salmonella Shigella VTEC E. coli“... a subset of laboratory isolations within each province and may not reflect the incidence of disease either provincially or nationally”
Relative rates of laboratory-confirmed infections with Campylobacter, STEC* O157, Listeria, Salmonella, Vibrio, and Yersinia, and overall measure of change, compared with 1996–1998 rates, by year, FoodNet 1996–2011†
Percent change in incidence* of laboratory-confirmed bacterial and parasitic infections in 2011† compared with average annual incidence during 2006–2008, by pathogen, FoodNet
Pathogen
CA CO GA NM Overall means
National Health Objectives
2009 2009 2009 2009 2009 2010 2010 2020
Campylobacter 29.4 14.1 7.6 16.7 13.0 13.6 12.30 8.5
L. monocytogenes 0.5 0.3 0.3 0.2 0.3 0.3 0.24 0.2
Salmonella 17.9 11.8 24.6 16.9 15.2 17.6 6.80 11.4
Shigella 5.5 2.4 6.7 4.6 4.0 3.8 _ _
STEC O157 1.2 2.3 0.2 0.5 1.0 0.9 1.00 0.6
STEC non- O157 0.1 1.5 0.3 1.2 0.6 1.0 _ _
Vibrio 0.6 0.3 0.3 0.1 0.4 0.4 _ 0.2
Yersinia 0.3 0.2 0.4 0.1 0.3 0.3 _ 0.3
Cryptosporidium 1.7 1.6 3.3 7.4 2.9 2.8 _ _
Cyclospora 0 0 0.1 0.1 0.1 0.1 _ _
* Lab confirmed infections/100,000 persons in 4/10 states and overall mean for 10 states, CDC (2010, 2011).
Wegener (2009)
Sources of human salmonellosis in Denmark-maintaining the focus on the most important sources
S. Enteritidis in eggs sickened1938 people in the US in 2010
Salmonellosis case frequencies
Weeks Jan-Sep 2010
Normal case number
DeCoster, Galt, Iowa
recall
Listeriosis from US cantaloupe
Jensen Farms, Granada, CO
146 ill, 31 deaths, 28 statesrecall
PCA peanut butter683 people
Peppers1438 people recall
recall
German Sprout Outbreak 2011
recall
4075 cases50 deaths
Water Supply Safety Proper kitchen hygiene Food plant sanitation
Control Listeria Poultry pasteurization by irradiation
Control Campylobacter Reduce pathogen accumulation in animals
Control Salmonella and E. coli O157:H7
Need to manage greatest risks Determine what they are
Ensure food safety programs continuously work
Operate pro-active programs for prevention Insightful inspection, verification
Education Recall and standardized traceability
Importance reduced when safety systems work
SAFE FOOD