Scientific Approaches for Microbial Safety of Foods Dr. Sandhya - PowerPoint PPT Presentation

Scientific Approaches for Microbial Safety of Foods Dr. Sandhya Shrivastava, Associate Prof. of Microbiology, Bhavan’s College, Coordinator, Bhavan’s Resear�h Canter, Mumbai sandhya_s10@brcmicrobiology.in

Unsafe food and water … Annual Death Estimates • Global: 2 million people • South-East Asia Region: 700 000 children Indian Scenario: Estimates not clear • Compounding factors in India 1. High Population Density 2. High density of tropical live-stock 3. Favorable environment for disease transmission 4. Recent data- 8 outbreaks associated with emerging and reemerging diseases of which 6 are of zoonotic origin Attributes: Contaminated by bacteria, viruses, parasites or chemical substances Source: WHO, World Health Day 2015 12/01/2015 Scientific Approaches...Food Safety 2

Foodborne outbreaks 1996 - 2006  ● ▼   ● ●  ● ● ●  ● ● ▼  ● ●  ● ●  ● ●   ● ● ● ● ● ● ● ● ● ● ▼ ● ▼ ● ● ● ● ● ● ▼ ● ● ▼ Cryptosporidiosis, Leptospirosis, Lyme borreliosis ● Brucellosis, E. coli 0157, Salmonellosis  BSE Reference: WHO 12/01/2015 Scientific Approaches...Food Safety 3

Why is Microbial Safety a big Challenge??? • Microbes are more ubiquitous and non- uniform in distribution • It has the ability to multiply, mutate, adapt and release toxins as it gets the opportunity • Huge fear of unknown 12/01/2015 Scientific Approaches...Food Safety 4

Foodborne Infections & Intoxications Known/ Unknown Lab. Reported Confirmed Positive Cases Isolates Suspectible Cases Hospitalised No sample taken Unnotified Cases No medical intervention 12/01/2015 Scientific Approaches...Food Safety 5

Can Things Change??? • Yes – Data from the US • Comparison of Five year averages for Common food borne Reported Outbreaks Agent Annual Average 1988-1992 Annual Average 2002-2006 Cases Outbreak Cases Outbreak Bacteria 5688 134 5765 240 Virus 480 9 11, 854 339 Protozoa 37 1.4 02 1 Unknown 40, 483 1, 422 4, 052 30 IMPACT in the US? Earlier 1:4 FB illness Now 1:6 cases • Source: Haas, Rose & Gerba: QMRA, 2 nd Edition 12/01/2015 Scientific Approaches...Food Safety 6

“�ie�tifi� Approa�h… • Surveillance System • Processing Goals • Indian Foods & Indian Specifications • For Meeting the Objectives 1. Global Standards 2. Global Technology 12/01/2015 Scientific Approaches...Food Safety 7

Surveillance Programs The CDC way: Different Platforms • FoodNet : Associated with active surveillance • NORS (National Outbreak Reporting system) - A Web-based program wherein national, state and local public health departments are primarily responsible for identifying and investigating outbreaks • FOOD (Food Outbreak Online Database) – Surveillance team analyses the outbreak data and makes it available using this online tool • PulseNet: I dentifies cause and epidemiological spread of the microbe using molecular fingerprinting 12/01/2015 Scientific Approaches...Food Safety 8

Our Tools for Effe�tive Surveillan�e… • Capacity building • Quantitative Microbial Risk Assessment (QMRA) • Advance Methods: Field, Rapid, Molecular, E- platforms • Regulations and monitoring 12/01/2015 Scientific Approaches...Food Safety 9

Capacity building • Establishment of Food Safety & Standards Authority of India (FSSAI )- a key milestone for the country • Identify, create centers for excellence at colleges and universities using globally accepted quality management systems. Special training and methods for: • Sample processing of indigenous foods • Microbiological Risk Assessment • Accuracy, Precision, Sensitivity, & Reproducibility • Learning from Healthcare/ diagnostics industry? 12/01/2015 Scientific Approaches...Food Safety 10

Quantitative Microbial Risk Assessment • QMRA based Tools closes the loop right from Hazard Identification to • Risk Communication, • Through risk assessment, and exposure assessment using dose-response models and risk management Advantages: Integrated- involves all stakeholders, thus holistic Quantitative- thus reliable/comparable data Cost effective- compilation of existing data 12/01/2015 Scientific Approaches...Food Safety 11

New/Advance Technologies • Field: Coliform, E.coli in my water??? • Rapid: Spoilage??? • Molecular: Classical/Molecular??? • E-Platforms: Responsible Communication!!! Lab Networks , Databases, Predictive and de�isio� �aki�g tools, �ou�try’s Digital Capabilities & Prowess 12/01/2015 Scientific Approaches...Food Safety 12

Field-Rapid & E-Platform 12/01/2015 Scientific Approaches...Food Safety 13

12/01/2015 Scientific Approaches...Food Safety 14

Advantages/ disadvantages of the use of Metagenomics/New generation sequencing platforms to study food-associated microbial ecology. Danilo Ercolini Appl. Environ. Microbiol. 2013;79:3148-3155 12/01/2015 Scientific Approaches...Food Safety 15

Regulations and monitoring • Developing data based national specification • Establishing methods • Code of practices for all stakeholders, including general public • Fixing Accountability 12/01/2015 Scientific Approaches...Food Safety 16

Expected Outcome??? 12/01/2015 Scientific Approaches...Food Safety 17

Expected Outcome??? 12/01/2015 Scientific Approaches...Food Safety 18

Approaches for Food Industries • TQM √ • QM“ √ • GMP √ • HACCP √ What Else??? • Processing Goals!!! 12/01/2015 Scientific Approaches...Food Safety 19

Setting Processing Goals by Industry • Preservation strategies : Physical, chemical, Biological, packaging, Safety by Design • Classical case : Pasteurization Wine...Dairy industry Food Spoilage Food Safety • Processing Goals: • Understanding of microbial behaviour to the food matrix to enhance shelf life • Acquire Knowledge of the microbial and food environment interplay though experimentations using principles of Predictive Microbiology. • Including the right choice of test cultures , will not only assist in defining the shelf-life of foods, but also helps in assessing pathogen behaviour, ensuring consumer safety. • Predictive microbiology �also referred as �The Qua�titati�e Mi�ro�ial E�ology�� is �ased o� the pre�ise that the respo�ses of �i�ro�ial populations to environmental factors are reproducible; and this response under different environmental conditions can be summarized as equations or mathematical models and applied to foods with similar environmental conditions. 12/01/2015 Scientific Approaches...Food Safety 20

Scatterplot of LM-TVC vs Storage Period Scatterplot of PS-TVC vs Storage Period 15.0 IMCL St. Temp 16 IMCL St. Temp 4 4 3 4 4 8 3 8 14 4 12 3 12 4 16 3 16 12.5 6 4 5 4 12 6 8 5 8 6 12 5 12 6 16 5 16 10 LM-TVC PS-TVC 10.0 8 4 7 4 8 8 7 8 8 12 8 7 12 8 16 7 16 7.5 6 4 5.0 2 0 5 10 15 20 25 30 0 5 10 15 20 25 30 Storage Period Storage Period SCATTER PLOTS- SURVIVAL OF PATHOGENS IN PANEER Scatterplot of BC-TVC vs Storage Period Scatterplot of EC-TVC vs Storage Period 9 14 IMCL St. Temp IMCL St. Temp 4 4 2 4 4 8 2 8 8 12 4 12 2 12 4 16 2 16 7 6 4 3 4 10 6 8 3 8 6 12 3 12 6 6 16 3 16 BC-TVC EC-TVC 8 4 8 4 4 8 8 4 8 5 8 12 4 12 8 16 4 16 6 4 4 3 2 2 0 5 10 15 20 25 30 0 5 10 15 20 25 30 Storage Period Storage Period

Surface Plot of FITS1 vs Storage Period, Storage Temperature LT4 Surface Plot of FITS1 vs Storage Period, Storage temperature PT-3 12.5 12.5 10.0 10.0 FITS1 FITS1 7.5 7.5 30 30 5.0 2 0 2 0 5.0 Storage Period Storage Period 10 10 5 5 10 10 0 0 15 15 Storage Temperature Storage temperature L. monocytogenes Pseudomonas sp. 3- DIMENSIONAL SURFACE PLOTS- SURVIVAL Surface Plot of FITS1 vs Storage Period, Storage Temperature ET-2 Surface Plot of FITS1 vs Storage Period, Storage Temperature BT-4 5 12 4 9 3 FITS1 FITS1 6 2 30 3 15 2 0 0 Storage Period 10 1 0 10 5 Storage Temperature 20 10 0 5 15 30 Storage Period Storage Temperature B. cereus E. coli O157 KEY: FITS1: Viable Counts expressed as Log10 CFU/ g of paneer

Indian Food Industry & Indian Foods 12/01/2015 Scientific Approaches...Food Safety 23

Indian Foods 12/01/2015 Scientific Approaches...Food Safety 24

Safety- Yes!!! Who’s Respo�si�ility?? • Multisectoral & Shared • Everyone is Responsible • Need to create an ecosystem • Food borne illness investigations: same rigor as crime tracing • Expertise: Food Scientists, Microbiologists, Biochemist, Nutritionists, Chemists, Mathematicians, Statisticians, Engineers, Legal, Economists, Social scientists • Govt: Establish Food safety network of national and international scientists. • Govt: Enforcement for domestic market with same rigor as export foods 12/01/2015 Scientific Approaches...Food Safety 25

Collaboration & Working together is the key 12/01/2015 Scientific Approaches...Food Safety 26

HAPPY EATING �Co�i�g together is a �egi��i�g Keeping together is progress Working together is success � Henry Ford sandhya_s10@brcmicrobiology.in 12/01/2015 Scientific Approaches...Food Safety 27