Eliminating Foodborne Illness: The Science of Pathogen Testing

A 2015 study published in Risk Analysis researched the health costs associated with food borne illness caused by known viruses, bacteria, parasites, allergens, bio toxins and unspecified agents. After calculating the medical expenses, reduction in quality of life, years lost to premature death, and costs of reducing health risks, the study found that food borne illness poses an estimated $36 billion burden to society each year (1). 

The Centers for Disease Control and Prevention (CDC) identify 31 known pathogens that lead to food borne illness (2). These are in addition to the unspecified agents that are not yet recognized or have yet to be proven to cause illness. The most common pathogens to cause food borne illness and lead to costly food recalls are E.coli, Salmonella and Listeria. 

Compliance with food safety best practices and routine pathogen testing at each stage of the food supply chain are the best defense against food borne illness. By partnering with a certified testing laboratory, food production companies can prioritize prevention over detection. A third-party laboratory like Sure-BioChem Laboratories (SBL) is your expert on the science behind protecting your company’s product and reputation.

Testing for Chemicals

Mass spectrometry (MS) can identify chemical contaminants including pesticides, antibiotics, hormones, dyes and illegal compounds. Mass spectrometers measure the mass-to-charge ratio of the molecules in a sample. By determining molecular weights, this analytical tool can then identify unknown compounds in a sample. 

MS can be used to perform both targeted and nontargeted screening of food products. Targeted screening scans samples for one or a panel of known compounds that are likely to appear in that particular food product. Nontargeted screening searches for any unknown contaminants in the sample. This method, while useful, requires expensive, higher resolution equipment, making it less practical for routine testing.

Testing for Pathogens

The most common method for detecting pathogens is the polymerase chain reaction (PCR). Through this method, scientists can synthesize multiple copies of a specific piece of DNA, which makes pathogen detection time-efficient and practical. The three phases to the PCR-based detection method are:

1. DNA Extraction - This process releases cells of the target pathogen and its bacterial DNA.
2. DNA Amplification - Through thermo-cycling, PCR generates multiple copies of the targeted pathogen’s specific DNA sequence.
3. DNA Detection - When enough copies of the DNA sequence are generated, scientists can detect the targeted pathogen. 

The scientists at SBL are your go-to experts in Food Safety Modernization Act (FSMA) compliance. Our team can help your company ensure that your food product is fit for consumption through the following services:

• Microbiology and shelf-life testing
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• Cost-effective composite testing for pathogenic microorganisms
• Testing for microorganisms that impact freshness such as yeast and mold
• Microbial challenge studies
• Bacterial counts for raw food products
• Food chemistry testing for moisture, ash, protein and fat 

Our team at SBL can help you meet government mandates and ensure the integrity of your food product all the way from farm to fork.

Resources:

1. https://pubmed.ncbi.nlm.nih.gov/25557397/
2. https://www.cdc.gov/foodborneburden/questions-and-answers.html