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

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

Dec 08, 2023 32 likes •316 views

Scientific Approaches for Microbial Safety of Foods Dr. Sandhya Shrivastava, Associate Prof. of Microbiology, Bhavans College, Coordinator, Bhavans Researh Canter, Mumbai sandhya_s10@brcmicrobiology.in Unsafe food and water Annual

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Scientific Approaches for Microbial Safety of Foods

  • Dr. Sandhya Shrivastava,

Associate Prof. of Microbiology, Bhavan’s College, Coordinator, Bhavan’s Researh Canter, Mumbai

sandhya_s10@brcmicrobiology.in

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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

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Foodborne outbreaks 1996 - 2006

▼ ▼ ▼ ▼ ▼ ▼ Cryptosporidiosis, Leptospirosis, Lyme borreliosis

  • Brucellosis, E. coli 0157, Salmonellosis

 BSE

  • ●
  • ●
  • ●

       

Reference: WHO

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Why is Microbial Safety a big Challenge???

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  • 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
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Lab. Confirmed Cases Reported Positive Isolates Suspectible Cases Unnotified Cases Hospitalised No sample taken No medical intervention

Foodborne Infections & Intoxications Known/ Unknown

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Can Things Change???

  • Yes –Data from the US
  • Comparison of Five year averages for Common food

borne Reported Outbreaks IMPACT in the US? Earlier 1:4 FB illness Now 1:6 cases

  • Source: Haas, Rose & Gerba: QMRA, 2nd Edition

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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

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“ietifi Approah…

  • Surveillance System
  • Processing Goals
  • Indian Foods & Indian Specifications
  • For Meeting the Objectives
  • 1. Global Standards
  • 2. Global Technology

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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: Identifies cause and epidemiological spread of

the microbe using molecular fingerprinting

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Our Tools for Effetive Surveillane…

  • 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

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Capacity building

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  • Establishment of Food Safety & Standards Authority
  • f 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?
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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

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New/Advance Technologies

  • Field: Coliform, E.coli in my water???
  • Rapid: Spoilage???
  • Molecular: Classical/Molecular???
  • E-Platforms: Responsible Communication!!!

Lab Networks , Databases, Predictive and deisio akig tools, outry’s Digital Capabilities & Prowess

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Field-Rapid & E-Platform

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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

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Regulations and monitoring

  • Developing data based national specification
  • Establishing methods
  • Code of practices for all stakeholders,

including general public

  • Fixing Accountability

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Expected Outcome???

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Expected Outcome???

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Approaches for Food Industries

  • TQM √
  • QM“ √
  • GMP √
  • HACCP √

What Else???

  • Processing Goals!!!

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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 Quatitatie Miroial

Eology is ased o the preise that the resposes of iroial populations to environmental factors are reproducible; and this response under different environmental conditions can be summarized as equations

  • r mathematical models and applied to foods with similar environmental

conditions.

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30 25 20 15 10 5 9 8 7 6 5 4 3 2 Storage Period BC-TVC

8 8 8 12 8 16 4 4 4 8 4 12 4 16 6 4 6 8 6 12 6 16 8 4 IMCL St. Temp

Scatterplot of BC-TVC vs Storage Period

30 25 20 15 10 5 16 14 12 10 8 6 4 2 Storage Period PS-TVC

7 8 7 12 7 16 3 4 3 8 3 12 3 16 5 4 5 8 5 12 5 16 7 4 IMCL St. Temp

Scatterplot of PS-TVC vs Storage Period

30 25 20 15 10 5 15.0 12.5 10.0 7.5 5.0 Storage Period LM-TVC

8 8 8 12 8 16 4 4 4 8 4 12 4 16 6 4 6 8 6 12 6 16 8 4 IMCL
  • St. Temp

Scatterplot of LM-TVC vs Storage Period

30 25 20 15 10 5 14 12 10 8 6 4 2 Storage Period EC-TVC

4 8 4 12 4 16 2 4 2 8 2 12 2 16 3 4 3 8 3 12 3 16 4 4 IMCL St. Temp

Scatterplot of EC-TVC vs Storage Period

SCATTER PLOTS- SURVIVAL OF PATHOGENS IN PANEER

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SLIDE 22 1 2 15 3 4 5 10 5 20 30 FITS1 Storage Temperature Storage Period

Surface Plot of FITS1 vs Storage Period, Storage Temperature BT-4

2 30 5.0 7.5 10.0 10 12.5 5 10 15 FITS1 Storage Period Storage temperature

Surface Plot of FITS1 vs Storage Period, Storage temperature PT-3

2 30 5.0 7.5 10 10.0 5 12.5 10 15 FITS1 Storage Period Storage Temperature

Surface Plot of FITS1 vs Storage Period, Storage Temperature LT4

2 30 3 6 10 9 5 12 10 15 FITS1 Storage Period Storage Temperature

Surface Plot of FITS1 vs Storage Period, Storage Temperature ET-2

3- DIMENSIONAL SURFACE PLOTS- SURVIVAL

KEY: FITS1: Viable Counts expressed as Log10 CFU/ g of paneer

  • L. monocytogenes

Pseudomonas sp.

  • E. coli O157
  • B. cereus
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Indian Food Industry & Indian Foods

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Indian Foods

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Safety-Yes!!! Who’s Resposiility??

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  • 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

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Collaboration & Working together is the key

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Coig together is a egiig Keeping together is progress Working together is success

Henry Ford

sandhya_s10@brcmicrobiology.in

HAPPY EATING

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Aout Bhavan’s Researh Center

  • Unique Experimentation in the Andheri, Campus of Bharatiya Vidya Bhavan
  • Partership etee Miroiology Departet of Bhaa’s College ad

SPJIMR, the management school to set up a lab for Academia-Industry partnership with internal funding, on a self-sustaining basis

  • The lab now, set in an area of 9000 sqft , is ISO 17025 (NABL) accredited and

works actively with industries in the areas Food, Water and Hygiene

  • R&D projects and analysis are handled by a dedicated pool of trained staff or

students, under constant supervision of faculty

  • Focus Area:

1. Antimicrobial studies for hygiene based products 2. Predictive Microbiology 3. QMRA 4. Pathogen detection and evaluation, including biosensor-based technology 5. Building capability in non-bacterial pathogens detection and evaluation in foods and water 6. Collaborating with national and international scientists in areas of Water & food safety, surrogate designing for protozoa, bacteriophage application for reducing pathogens in water contaminated with sewage

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