Microbes in food:Microbes in food:The good, the bad, The good, the bad,

and the uglyand the ugly

Respecting our AncestorsRespecting our Ancestors

Earth formed 6 billion years ago.Earth formed 6 billion years ago. Bacteria appear 3.5 billion years.Bacteria appear 3.5 billion years. Dinosaurs go extinct 250 million years Dinosaurs go extinct 250 million years

ago.ago. Humans arrive 3 million years ago.Humans arrive 3 million years ago.

YeastYeast

YeastsYeasts

BreadBreadBeerBeerWineWine

FungiFungi - Penicillium - Penicillium

Fungi and MoldsFungi and Molds

Positive rolesPositive roles– Flavor in cheeseFlavor in cheese– Oriental fermented foodsOriental fermented foods– MushroomsMushrooms

Generally spoilage/quality issueGenerally spoilage/quality issue– mycotoxins, aflatoxinsmycotoxins, aflatoxins

VirusesViruses

VirusesViruses Viruses – alive or not?Viruses – alive or not? Infect specific targetsInfect specific targets

– Hoof and mouthHoof and mouth– Plant virusesPlant viruses– Bacteria virusesBacteria viruses– Human virusesHuman viruses

Viruses Do Not Grow in FoodViruses Do Not Grow in Food

Foodborne virusesFoodborne viruses

Norwalk & Norwalk-like virusesNorwalk & Norwalk-like viruses– 24-48 h incubation time24-48 h incubation time– 24-48 h duration24-48 h duration

Hepatitis AHepatitis A– 15-50 day incubation, shedding15-50 day incubation, shedding– Weeks to months durationWeeks to months duration– 2,000 cases per year2,000 cases per year

Transmission of Foodborne Transmission of Foodborne VirusesViruses

The “fecal oral” routeThe “fecal oral” route

Bad waterBad waterShell fish from polluted waterShell fish from polluted water““Finger licken good”Finger licken good”

BacteriaBacteria

Good BacteriaGood Bacteria

PCE degradation

Trichlorobenzoic acid degradation

GENE POOLGENE POOL

INCIDENCE ESTIMATESINCIDENCE ESTIMATES

US Department of AgricultureUS Department of Agriculture 6.5 to 33 million cases/year6.5 to 33 million cases/year 5,000 deaths/year5,000 deaths/year 50% 50% Campylobacter,Campylobacter, 25% 25% SalmonellaSalmonella SalmonellaSalmonella 4 x 10 4 x 106 6 casescases 1000 deaths1000 deaths CampylobacterCampylobacter 6 x 10 6 x 106 6 casescases 75 deaths 75 deaths

Centers for Disease Control Centers for Disease Control 50 cases/100,000 population (125,000 50 cases/100,000 population (125,000

cases/yr) of cases/yr) of confirmedconfirmed diarrhea cases diarrhea cases provenproven as foodborne. as foodborne.

Only 1-5% of actual cases reported.Only 1-5% of actual cases reported.

New barriers to growth = new bacteria of concern

Philosophies of Microbial ControlPhilosophies of Microbial Control

The 5 K's:The 5 K's: Keep it hot.Keep it hot. Keep it cold.Keep it cold. Keep it moving.Keep it moving. Keep it clean.Keep it clean. Kill it.Kill it.

Hazard Analysis Hazard Analysis Critical Control Points:Critical Control Points:

Uses 20:20 hindsight Uses 20:20 hindsight and Murphy's Law to and Murphy's Law to your advantage.your advantage.

Commodity Commodity Approach:Approach:

Know which Know which organismsorganisms

are associated with are associated with which foods and which foods and focus on them.focus on them.

Hitchhiker's Guide to Hitchhiker's Guide to the Galaxy:the Galaxy:

Everything is related to Everything is related to everything else.everything else.

(Foods are ecosystems)(Foods are ecosystems)

Keep it hot, keep it cold, Keep it hot, keep it cold, keep it movingkeep it moving

The importance of time and The importance of time and temperaturetemperature

Modes of Microbial GrowthModes of Microbial Growth

Bacteria:

Yeast:

Molds:

The bacterial growth cycle has four The bacterial growth cycle has four phases:phases:

time

log

cfu/

ml

4

8

12

lag

logarithmic or exponential

stationary

death

The Miracle (or curse) of Exponential The Miracle (or curse) of Exponential GrowthGrowth

N = NN = Nooeektkt

N = Number of bacteria at any time, tN = Number of bacteria at any time, t NNoo= Initial number of bacteria= Initial number of bacteria k= Rate constant, influenced strongly by k= Rate constant, influenced strongly by

temperature, also influenced by temperature, also influenced by environmental conditionsenvironmental conditions

In plain English, bacteria grow by In plain English, bacteria grow by doubling:doubling:

1 -> 2 -> 4 -> 8 -> 16 -> 32 -> 64 -> 128 -> 1 -> 2 -> 4 -> 8 -> 16 -> 32 -> 64 -> 128 -> 256 => 500 -> 1000 ->256 => 500 -> 1000 ->

One bacterium can grow to one million One bacterium can grow to one million bacteria bacteria

in ___ doublings!in ___ doublings!

Influence of temperature on doubling times:Influence of temperature on doubling times:

20 doublings x 20 doublings x 20 min/doubling @ 37°20 min/doubling @ 37° = =

400 min = 16.5 hours400 min = 16.5 hours

20 doublings x 20 doublings x 1200 min/doubling @ 0°1200 min/doubling @ 0° = 24,000 min = 16+ days= 24,000 min = 16+ days

THE "40-140" RULETHE "40-140" RULE FOODS SHOULD BE HELD:FOODS SHOULD BE HELD:BELOW 40° FBELOW 40° FORORABOVE 140°F.ABOVE 140°F.

COROLLARY:COROLLARY: WHEN HEATING OR COOLING, BRING FOODS WHEN HEATING OR COOLING, BRING FOODS

THROUGH THE 40-140°F REGION AS RAPIDLY THROUGH THE 40-140°F REGION AS RAPIDLY AS POSSIBLE.AS POSSIBLE.

Time and TemperatureTime and Temperature

Keep it clean!Keep it clean!

Keep the microbes out!!Keep the microbes out!!

Handwashing reduces bacteriaHandwashing reduces bacteria((http://users.aol.com/comcontrol/comply.htm)http://users.aol.com/comcontrol/comply.htm)

(http://www.asmusa.org/pcsrc/ochsur.htm) (http://www.asmusa.org/pcsrc/ochsur.htm)

Study of handwashing in restaurants, Study of handwashing in restaurants, foodservice, healthcare settings show <2 foodservice, healthcare settings show <2 washings per day.washings per day.

FDA estimates poor handwashing contributes to FDA estimates poor handwashing contributes to 80 million cases in U.S.80 million cases in U.S.

94 % say they wash their hands after using 94 % say they wash their hands after using public toilets.public toilets.

68% observed wash their hands after using 68% observed wash their hands after using public toilets. public toilets.

Cross-contamination

Bacteriological Survey ofBacteriological Survey of Sponges and Dishcloths Sponges and Dishcloths

(Enriquez, et al., Dairy Food Environ Sanitarian 17:20-24)(Enriquez, et al., Dairy Food Environ Sanitarian 17:20-24)

Organism Sponge Cloth

Total Coliforms 1 x 105 1 x 105

Fecal Coliforms 4 x 102 2 x 103

Salmonella 15% 20%Staphylococcus 20% 19%

Top Ten Causes of OutbreaksTop Ten Causes of Outbreaks (Snyder, J. Food Service Systems 6:107-139)(Snyder, J. Food Service Systems 6:107-139)

ActivityActivity InvolvementInvolvement

1. Improper cooling1. Improper cooling 43.7%43.7% 2. Greater than 12 hours2. Greater than 12 hours between preparing and eatingbetween preparing and eating 22.6%22.6% 3. Colonized person handling implicated food3. Colonized person handling implicated food 18.1%18.1% 4. Incorporating raw food/ingredient4. Incorporating raw food/ingredient into foods that received no further cookinginto foods that received no further cooking 15.8%15.8% 5. Inadequate cooking/canning/heat processing5. Inadequate cooking/canning/heat processing 15.5%15.5% 6. Improper hot handling6. Improper hot handling 13.3%13.3% 7. Inadequate reheating7. Inadequate reheating 10.6%10.6% 8. Obtaining food from unsafe source8. Obtaining food from unsafe source 10.0%10.0% 9. Cross contamination9. Cross contamination 5.4%5.4% 10. Improper cleaning of equipment/utensils10. Improper cleaning of equipment/utensils 5.4%5.4%

Old Model - Safety At Some PlaceOld Model - Safety At Some Place(Do What Government Tells You)(Do What Government Tells You)

Example: Low Acid FoodsExample: Low Acid Foods

Pinpoint ProblemPinpoint ProblemProvide SolutionProvide SolutionPromulgate RegulationPromulgate RegulationPunish ViolatorsPunish Violators

SeedSeed SoilSoil FertilizationFertilization Agricultural practicesAgricultural practices Climate ClimateHarvestHarvest Storage Storage TransportationTransportation ProcessingProcessingDistributionDistribution SupermarketSupermarketHomeHome PreparationPreparation ConsumptionConsumption Human BiologyHuman Biology

New Model - Safety Depends on Whole SystemNew Model - Safety Depends on Whole System““Farm to Fork”Farm to Fork”

(Achieve Government Dictated Outcome)(Achieve Government Dictated Outcome)

Food Safety from Farm to TableFood Safety from Farm to Table

Focus on hazards that Focus on hazards that pose greatest riskpose greatest risk

(risk assessment)(risk assessment)

Increased inspectionIncreased inspection (rapid methods)(rapid methods)

HACCPHACCP Research, training, Research, training,

educationeducation ““Fight Bac”Fight Bac”

““Don’t get Caught Dirty Handed”Don’t get Caught Dirty Handed”

www.fightbac.orgwww.fightbac.org

Public Education

www.asmusa.orgwww.asmusa.org

Mythology 235: Name, location, weapon

Staphylococcus aureusStaphylococcus aureus

Associated withAssociated with poor sanitation poor sanitation, poor , poor personal hygienepersonal hygiene

Makes Makes heat resistant, fast acting toxinheat resistant, fast acting toxin Organism Organism killed by heat, toxin not killedkilled by heat, toxin not killed

Staphylococcus aureus Staphylococcus aureus Case StudyCase Study Flight from Tokyo to Copenhagen via AnchorageFlight from Tokyo to Copenhagen via Anchorage 196 of 343 passengers, 1 of 20 crew196 of 343 passengers, 1 of 20 crew food eaten:food eaten:

1 h post Anchorage, snack, served to all1 h post Anchorage, snack, served to all

5.5 h post Anchorage, steak dinner, crew5.5 h post Anchorage, steak dinner, crew

5.6 h post Anchorage, cheese omelet w/ ham5.6 h post Anchorage, cheese omelet w/ ham

passengers onlypassengers only onset: 0.5 to 5.5 h after breakfast, average 2.5 honset: 0.5 to 5.5 h after breakfast, average 2.5 h symptoms:symptoms:

diarrhea (88%), vomiting (82%)diarrhea (88%), vomiting (82%)

cramps (74%), nausea (68%)cramps (74%), nausea (68%)

Clostridium botulinumClostridium botulinum

Makes Makes heat-resistant sporesheat-resistant spores Grows without airGrows without air Makes Makes lethal, but heat sensitive toxinlethal, but heat sensitive toxin Potential agent for BWPotential agent for BW

BOTULISMBOTULISM TRADITIONAL TRADITIONAL

ETIOLOGY:ETIOLOGY: Botulism attributed to Botulism attributed to

ingestion of performed ingestion of performed toxin fromtoxin from low-acid low-acid canned foods canned foods which which received inadequate received inadequate processing or from processing or from poorly preserved poorly preserved meat.meat.

BOTULINAL TOXIN CAN BOTULINAL TOXIN CAN ALSO BE FORMED IN:ALSO BE FORMED IN:

Sautéed OnionsSautéed Onions Fresh mushroomsFresh mushrooms Baked potatoesBaked potatoes Hard boiled eggsHard boiled eggs Chicken pot piesChicken pot pies G. I. TractG. I. Tract Smoked fishSmoked fish

Botulism and Temperature Abused Pot Botulism and Temperature Abused Pot Pie Pie (Morbidity and Mortality Weekly Report, Vol. 32, # 3)

PatientPatient: 56 year old diabetic woman: 56 year old diabetic woman SymptomsSymptoms: diplopia, weakness, difficulty breathing, : diplopia, weakness, difficulty breathing,

chest pain, respiratory arrest.chest pain, respiratory arrest. ScenarioScenario: Son prepared pot pie for mother. Father : Son prepared pot pie for mother. Father

brought home take-out hamburgers. Mother left pot brought home take-out hamburgers. Mother left pot pie out on shelf (in California, in August), and ate it pie out on shelf (in California, in August), and ate it two and one-half days later without reheating.two and one-half days later without reheating.

IllnessIllness: next day. Type A botulinum toxin was isolated : next day. Type A botulinum toxin was isolated from the left-over food and patient's serum.from the left-over food and patient's serum.

Salmonella- #2 in morbidity, Salmonella- #2 in morbidity, #1 in mortality#1 in mortality

SalmonellaSalmonella spp. spp.

Increasing antimicrobial resistance.Increasing antimicrobial resistance. Large and dispersed outbreaks.Large and dispersed outbreaks. Habitat is the intestinal tract of Habitat is the intestinal tract of

animalsanimals.. 49% of animal feed contaminated.49% of animal feed contaminated. 15-30 % of poultry contaminated15-30 % of poultry contaminated (threat of cross contamination).(threat of cross contamination).

S. enteritidisS. enteritidis

Colonizes ovaries.Colonizes ovaries. Internal contamination of egg.Internal contamination of egg.May penetrate egg shell during cooling. May penetrate egg shell during cooling. Capable of multiplication at 10-15 C in Capable of multiplication at 10-15 C in egg yolk or albumen. egg yolk or albumen.

Generally low numbers recovered.Generally low numbers recovered.Low % contaminated samples (0.04%).Low % contaminated samples (0.04%).

S. enteritidisS. enteritidis

Outbreak 1994, 224,000 persons in U.S. Outbreak 1994, 224,000 persons in U.S. develop develop SS. . enteritidisenteritidis gastroenteritis after gastroenteritis after they ate ice cream.they ate ice cream.

Contamination was linked to transport of Contamination was linked to transport of pasteurized ice cream premix in tanker pasteurized ice cream premix in tanker trailers that had previously carried trailers that had previously carried nonpasteurized liquid eggs.nonpasteurized liquid eggs.

CONTROLCONTROL

Cook eggs thoroughly (Pass a Law)Cook eggs thoroughly (Pass a Law) Avoid cross-contaminationAvoid cross-contamination Employ proper refrigerationEmploy proper refrigeration CONTROL ON THE FARMCONTROL ON THE FARM

CampylobacterCampylobacter

Campylobacteriosis more common than salmonellosis.

Higher morbidity, lower mortality. Infective dose can be small.30-70% of all chickens infected.

Note to self: take attendanceNote to self: take attendance

Cryptosporidium

Congressman John Dringle Congressman John Dringle states….states….Foodborne illness has increased, so has the volume of food coming into our country….More than 38% of fruit and 12% of vegetables Americans consume are imported, yetless than 2% is inspected by the FDA and less than 0.2% is tested for microbiological contamination.

Why can’t we do more testing to Why can’t we do more testing to ensure food safety?ensure food safety?

Issues with testing foodsIssues with testing foods TimeTime ExpenseExpense What to look forWhat to look for Heterogeneous distribution of bacteriaHeterogeneous distribution of bacteria MethodologyMethodology Testing is distructiveTesting is distructive Probability – class demonstrationProbability – class demonstration

HACCP = Hazard Analysis Critical Control HACCP = Hazard Analysis Critical Control PointsPoints

Part 1: Hazard & ControlPart 1: Hazard & Control1.1. Conduct a Hazard Analysis

Identify chemical, biological and physical safety hazards likely to occur and how they can be controlled.

2. Determine Critical Control Points (CCPs)Steps at which hazard can be reduced.

3. Establish Critical LimitsMaximum and/or minimum value to which a parameter must be controlled to prevent hazard.

(i.e. 68 C, 16 s for precooked hamburger.

HACCP – Part 2: Monitoring & Documentation

4.4. Establish Monitoring ProceduresObservation/Measurement of CCP in “real time” to determine and document control.

5. Establish Corrective ActionsCorrect the deviation, disposition of product, documentation.

6. Establish Verification Procedures How do you know: that HACCP is working? that the

assumptions of Steps 1-3 are still valid?7. Establish Record Keeping and Documentation

For the HACCP System

Why do "new" pathogens emerge?Why do "new" pathogens emerge?(Lynton Cox, Food Technol. 43(12)52-59, 1989)

1. CHANGES IN EATING HABITS1. CHANGES IN EATING HABITS 2. CHANGES IN AWARENESS2. CHANGES IN AWARENESS 3. CHANGES IN DEMOGRAPHICS 3. CHANGES IN DEMOGRAPHICS larger sensitive populationslarger sensitive populations 4. CHANGES IN FOOD PRODUCTION4. CHANGES IN FOOD PRODUCTION scale of operation, global productionscale of operation, global production 5. CHANGES IN FOOD PROCESSING5. CHANGES IN FOOD PROCESSING TECHNOLOGY. TECHNOLOGY. 6. CHANGES IN HANDLING 6. CHANGES IN HANDLING AND PREPARATIONAND PREPARATION 7. CHANGES IN BACTERIA, 7. CHANGES IN BACTERIA, plasmidsplasmids

Listeria monocytogenes-Listeria monocytogenes-disease disease syndromessyndromes

1. Low grade "flu-like" infection - not serious, except in 1. Low grade "flu-like" infection - not serious, except in pregnant woman (who abort).pregnant woman (who abort). Up to Up to 16% women carry 16% women carry L. monocytogenes L. monocytogenes without illness. (Larmont and without illness. (Larmont and Postlethwaite, 1986, J. Infection 13:187-193.) Postlethwaite, 1986, J. Infection 13:187-193.)

2. Listeric meningitis- headache, drowsiness, coma.2. Listeric meningitis- headache, drowsiness, coma. 50% fatality rate. If very young and old are excluded, this drops to 30%.50% fatality rate. If very young and old are excluded, this drops to 30%.

3. Perinatal infection -3. Perinatal infection - 0.15% to 2.0% of all perinatal mortality. 0.15% to 2.0% of all perinatal mortality.

4. Encephalitis4. Encephalitis 5. Psychosis5. Psychosis 6. Infectious mononucleosis6. Infectious mononucleosis 7. Septicemia7. Septicemia

Listeria monocytogenes grows in the cold.

Bad News on RefrigerationBad News on Refrigeration

Hutton, et al., 1991, J Food Safety 11:255-267Hutton, et al., 1991, J Food Safety 11:255-267

15 CITY - 100 SUPERMARKET STUDY15 CITY - 100 SUPERMARKET STUDY OF REFRIGERATOR CASESOF REFRIGERATOR CASES 90% OVER 40°F90% OVER 40°F 20% OVER 50°F20% OVER 50°F

Woodburn, J. Am. Diet. Assoc. 87:322-326Woodburn, J. Am. Diet. Assoc. 87:322-326

21% OF HOME REFRIGERATORS OVER 50°F21% OF HOME REFRIGERATORS OVER 50°F

Los Angeles Mexican Soft Cheese Los Angeles Mexican Soft Cheese - 93 Perinatal cases:- 93 Perinatal cases:

19 Still births19 Still births

10 Postnatal deaths10 Postnatal deaths

- 49 Adult cases:- 49 Adult cases:

18 Deaths18 Deaths

- Linked with Mexican soft cheese- Linked with Mexican soft cheese

- Same type isolated from cases and processing plant- Same type isolated from cases and processing plant

- Plant's milk output exceeded capacity of pasteurizer- Plant's milk output exceeded capacity of pasteurizer

- Cheese was alkaline phosphate positive- Cheese was alkaline phosphate positive

Risk for ListeriosisRisk for ListeriosisSouthwick & Purich, New Eng. J. Med. 334:770, 1996Southwick & Purich, New Eng. J. Med. 334:770, 1996

General PopulationGeneral Population Over 70 years oldOver 70 years old PregnantPregnant H.I.V. positiveH.I.V. positive

0.7 cases /100,0000.7 cases /100,000 3 times higher3 times higher 17 times higher17 times higher 100 - 300 times 100 - 300 times

higherhigher

1998/99 “Sara Lee” Outbreak1998/99 “Sara Lee” Outbreak (Bil Mar, Ball Park franks)(Bil Mar, Ball Park franks)

79 illnesses in 17 states79 illnesses in 17 states 12 deaths, three miscarriages12 deaths, three miscarriages 35 million pounds of product recalled35 million pounds of product recalled Recall costs (to Sara Lee) $50-70 million Recall costs (to Sara Lee) $50-70 million Stock price falls from $55 to $25 (over 4 months)Stock price falls from $55 to $25 (over 4 months)

2002 Pilgrim's Pride Recall2002 Pilgrim's Pride Recall

27 MILLION pounds of turkey and chicken meat recalled in Metro Philadelphia.

L. monocytogenesL. monocytogenes acute gastroenteritis acute gastroenteritis (the exception)(the exception)

1994 OUTBREAK1994 OUTBREAK 45 people at picnic become ill45 people at picnic become ill Bedridden, 4 hospitalizedBedridden, 4 hospitalized Diarrhea (79%)Diarrhea (79%) Fever (72%)Fever (72%) 75% attack rate75% attack rate Onset = 9-32 h (median = 20 h)Onset = 9-32 h (median = 20 h)

L. monocytogenesL. monocytogenes acute gastroenteritis acute gastroenteritis

INVESTIGATIONINVESTIGATION Chocolate milk implicated by quality complaintsChocolate milk implicated by quality complaints 11 victims culture positive for 11 victims culture positive for L. L.

monocytogenesmonocytogenes Containers contain L. monocytogenes at 10Containers contain L. monocytogenes at 1099/ml/ml Pasteurized milk held in (broken) refrigerator Pasteurized milk held in (broken) refrigerator

tanks w/ bad jackets for 2 - 7 htanks w/ bad jackets for 2 - 7 h Sanitizers sprayers cloggedSanitizers sprayers clogged Temperature abuse throughout distributionTemperature abuse throughout distribution

Can “4 a day” put you away?Can “4 a day” put you away?

E. coliE. coli O157:H7 O157:H7

E. coliE. coli O157:H7 O157:H7

DiseaseDisease– Onset 5 to 7d following ingestionOnset 5 to 7d following ingestion– Hemorrhagic colitisHemorrhagic colitis

Blood in stoolsBlood in stools Severe abdominal painSevere abdominal pain Some vomitingSome vomiting No feverNo fever

E. coli O157:H7• Disease

– Hemolytic uremic syndrome (HUS)• Blood clots block tubules in kidney resulting in

accumulation of waste products• Renal failure in children

– Thrombotic thrombocytopenic Purpura (TTP)• Decrease number of platelets• Spontaneous hemorrhages beneath the skin• Blood clotting in brain

At least hamburgers get cooked!

Issues in Produce SafetyIssues in Produce Safety

Sprouts, Lettuce, Tomatoes, Pecans, Sprouts, Lettuce, Tomatoes, Pecans, Onions, Peanuts, Pistachios, etc. Onions, Peanuts, Pistachios, etc.

““Mad Cow”Mad Cow”Hoof and MouthHoof and Mouth

Not Food-Borne Bacteria

““Mad Cow”Mad Cow”

= Bovine Spongioforme = Bovine Spongioforme EncephalophyEncephalophy

?=? Creutzfeldt Jakob Syndrome ?=? Creutzfeldt Jakob Syndrome

PrionsPrions

http://pubs.acs.org/hotartcl/cenear/980209/prion.gif

Hoof and MouthHoof and Mouth

““Hoof and Mouth” is ViralHoof and Mouth” is Viral

RNA virusRNA virus Host specificHost specific

NOT HUMAN NOT HUMAN PATHOGENPATHOGEN

Can’t grow in foodCan’t grow in food

Economic issuesEconomic issues

Based on all of our….Based on all of our….

existing knowledge of foods and existing knowledge of foods and microbesmicrobes

advances in molecular biology and advances in molecular biology and geneticsgenetics

experience gained with O157 and experience gained with O157 and ListeriaListeria

Can we predict, prevent, or protect our foodfrom the next emerging “food poisoning” bacteria?

No!

Note to self: stop or continue?Note to self: stop or continue?

Bio-terrorism is a Real ConcernBio-terrorism is a Real Concern

Assault on animal agricultureAssault on animal agriculture Assault on agricultural cropsAssault on agricultural crops Use of processed food as terror toolUse of processed food as terror tool

– By individualBy individual– Organized terrorist groupOrganized terrorist group

Bio-terrorism DefinedBio-terrorism DefinedOsterholm, Emerging Infections 5, p 213, 2001Osterholm, Emerging Infections 5, p 213, 2001

““the use of biological agents to the use of biological agents to intentionally produce disease or intentionally produce disease or

intoxication in susceptible intoxication in susceptible populations to meet terrorists’ populations to meet terrorists’

aims”aims”Morbidity, Mortality, Economic Loss, Sheer Terror

Food Bio-terrorismFood Bio-terrorism

Low techLow tech High impactHigh impact InexpensiveInexpensive

Hits “at home”Hits “at home” Easy to transport Easy to transport

Hard to detect (before or after)Hard to detect (before or after) UnlikeUnlike chemical or radiological threat chemical or radiological threat

Bacterial AgentsBacterial Agents

Clostridium botulinumClostridium botulinum, or its toxin, or its toxin Staphylococcus aureusStaphylococcus aureus, or its toxin, or its toxin Salmonella enteriditisSalmonella enteriditis or or typhityphi E. coliE. coli O157:H7 O157:H7 Bacillus anthracisBacillus anthracis

Accidental:Accidental:250,000 cases of salmonellosis250,000 cases of salmonellosis

100 cases of listeriosis100 cases of listeriosisCould have just as easily been Could have just as easily been

caused by bio-terroristcaused by bio-terrorist

Bio-terrorism in Oregon, 1984Bio-terrorism in Oregon, 1984

SalmonellaSalmonella Typhimurium Typhimurium 751 cases, 45 hospitalizations751 cases, 45 hospitalizations Intentional contamination of salad barsIntentional contamination of salad bars Rajneeshee cult seeking electoral Rajneeshee cult seeking electoral

influenceinfluence Not identified as bio-terrorism until two Not identified as bio-terrorism until two

years lateryears later

Operational Risk Operational Risk ManagementManagement

(Food Safety and Security: Operational (Food Safety and Security: Operational Risk Management Approach, Nov. 26, Risk Management Approach, Nov. 26,

2001; www.cfsan.fda.gov)2001; www.cfsan.fda.gov)

Operational Risk ManagementOperational Risk Management

1. Identify the Hazards 1. Identify the Hazards - - what if?what if? 2. Assesses the Risk 2. Assesses the Risk ––hazard x severityhazard x severity 3. Analyze Risk Control Measure, 3. Analyze Risk Control Measure,

includes risk/benefitincludes risk/benefit mitigate, eliminate, delay, transfermitigate, eliminate, delay, transfer

4. Make Control Decision 4. Make Control Decision – – what will we do?what will we do? 5. Implement Risk Controls 5. Implement Risk Controls – inform, motivate– inform, motivate 6. Supervise and review 6. Supervise and review – inspect, interview, – inspect, interview,

quizquiz

““GuidanceGuidance for Industry for IndustryFood Producers, Processors, Food Producers, Processors, Transporters, and Retailers:Transporters, and Retailers:

Food Security Preventive Food Security Preventive Measures Guidance” Measures Guidance” -FDA-FDA

GuidanceGuidance for Industry for Industry

Management of food Management of food securitysecurity

Physical securityPhysical security EmployeesEmployees ComputersComputers Raw materials Raw materials Air and waterAir and water Finished productFinished product

Finished ProductFinished Product

Keep track of it – missing or extra stockKeep track of it – missing or extra stock Warehouse and transportation securityWarehouse and transportation security Monitor food in open display areasMonitor food in open display areas CounterfeitingCounterfeiting

EmployeesEmployees

Pre-hiring screeningPre-hiring screening Daily work assignmentsDaily work assignments IdentificationIdentification Restricted accessRestricted access Personal itemsPersonal items Security trainingSecurity training Unusual behavior Unusual behavior

FDA Food Bioterrorism FDA Food Bioterrorism Act of 2002Act of 2002

The Public Health Security and The Public Health Security and Bioterrorism Preparedness and Bioterrorism Preparedness and

Response Act of 2002Response Act of 2002

Components of the ActComponents of the Act

1. Registration of Facilities – by Dec 12, 1. Registration of Facilities – by Dec 12, 20032003 Factories, warehouses, “establishments,” must register Factories, warehouses, “establishments,” must register even if regulation not issued. Food service and nonprofits exempt.even if regulation not issued. Food service and nonprofits exempt.

2. Record Keeping –2. Record Keeping – need to ID previous and need to ID previous and subsequent holder of the food. Records allow FDA to address subsequent holder of the food. Records allow FDA to address credible threats. Entities that manufacture, process, pack, credible threats. Entities that manufacture, process, pack, transport, distribute, receive, hold, or import are subject to these transport, distribute, receive, hold, or import are subject to these rules.rules.

3. Prior notice – 3. Prior notice – of importation. At least 8 h, but not more of importation. At least 8 h, but not more than 5 days, in advance.than 5 days, in advance.

““FSIS Safety and Security FSIS Safety and Security GuidelinesGuidelines for the for the Transportation and Transportation and

Distribution of Meat, Poultry, Distribution of Meat, Poultry, and Egg Products”and Egg Products”

On the ”Security” sideOn the ”Security” side Assess Vulnerabilities (hazard analysis)Assess Vulnerabilities (hazard analysis) Develop and Implement Procedures (identify Develop and Implement Procedures (identify

& control vulnerable points) – tracking, recall, & control vulnerable points) – tracking, recall, evacuation, shippers, sealsevacuation, shippers, seals

Emergency Operations ProceduresEmergency Operations Procedures Training and Testing (for response)Training and Testing (for response) Screen and Educate EmployeesScreen and Educate Employees Security & monitoring of facility, shipping and Security & monitoring of facility, shipping and

receiving, and employeesreceiving, and employees

Have a nice day!Have a nice day!