One of the principle concerns of all those involved in food animal production is the safety of the retail product provided to the consumer. Consumer perceptions of product safety directly affect the product sold and thus indirectly affect the producers, processors, and retail stores. The etiological agents of 60-70% of all foodborne illness outbreaks are unknown. Until the 1980’s E.coli O17:H7 and Salmonella, two of the most important microorganisms to concerns in food safety were unknown. Through increasing knowledge of foodborne pathogens many sicknesses that could not previously be diagnosed, now can. This however, results in the public perceiving a decline in food safety which has not occurred.
Organic and Natural foods reflect a consumers desire for product standards. However, the beliefs that these products are somehow safer or better for you or the environment is not supported by good science. While some consumers may believe that cattle marketed as natural or grass-fed have no E.coli O17:H7 this is not true. Some studies have shown that organic production actually results in an increase in bacterial growth. Since these practices cannot control the microbial populations in the animal it is likely that any bacteria which proliferate inside the digestive system of the animal would also be shed into the environment at a higher level.
Animal manure is a major source of foodborne pathogens, since controlled microorganisms live in the digestive systems of all animals. Many foodborne pathogens can be spread through direct contamination with manure, as well as contamination of soils and water sources. E.coli O17:H7 has been found in apple cider, alfalfa sprouts, spinach, and lettuce, and salmonella has been found in cantaloupes, watermelon, alfalfa sprouts, and tomatoes as a result of contamination. Manure control is important in food safety at the producer and processor levels to ensure that animal products, soil, and water sources are not exposed to potentially harmful levels of enteric microorganisms.
Dr. Sofos of Colorado State University stated that:
“The best strategy for improving microbial quality of meat is by applying antimicrobial intervention technologies that:
Reduce contamination on the raw product (live animal)
Minimize access of microorganisms to the product
Reduce contamination that has gained access to product
Inactivate microorganisms on products without cross-contamination
Prevent or control growth of microorganisms which have gained access.”
This includes manure control, ensuring animal heath, as well as proper food handling and storage on all levels of the food industry- from the producer to the consumer-through performance and processing standards.
Risk assessment based food safety objectives should be created prior to setting performance and processing criteria for the food service industry. For example, a Zero-Tolerance policy was initiated for the bacterium L. monocytogenes, however it is hard to measure at very low levels; it also has been established that less than 100 cells will not induce foodborne illness, so enforcing zero-tolerance rather than allowing an acceptable low level has resulted in an increased cost to the industry and to tax payers at no additional safety. Since regulation of food safety is highly political and enforced by numerous national and international a high degree of harmonization is required.
Many foodborne illnesses are associated with poor food handling at the consumer level. Improper temperature control, both in storage and cooking of meat products, is often the leading cause of foodborne illnesses. Cooking foods to 160 degrees Fahrenheit ensures that any possible contaminants are killed, and can prevent infections of Salmonella and E.coli. Through public education efforts, consumer knowledge is increasing however there is still a lot that can be done to ensure food safety.
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