A FOUR DECADE A FOUR DECADE PERSPECTIVE ON FOOD PERSPECTIVE ON FOOD SAFETY: WHAT HAVE I SAFETY: WHAT HAVE I

LEARNED?LEARNED?

Brent SkuraBrent SkuraFaculty of Land and Food SystemsFaculty of Land and Food SystemsThe University of British ColumbiaThe University of British Columbia

THE FOOD SYSTEMTHE FOOD SYSTEM

Marked increase in complexityMarked increase in complexity Increased prevalence of soft Increased prevalence of soft

preservation technologiespreservation technologies• Modified atmosphere packagingModified atmosphere packaging• Increased reliance on refrigerationIncreased reliance on refrigeration• Development of concept of hurdle Development of concept of hurdle

technologytechnology• Emergence of previously unrecognized Emergence of previously unrecognized

pathogenspathogens• Increased globalizationIncreased globalization

What I was taught 43 years agoWhat I was taught 43 years ago

Pathogens (Pathogens (SalmonellaSalmonella) could not ) could not survive in acidic products such as survive in acidic products such as orange juice.orange juice.

Concept of microbial injury was Concept of microbial injury was unknownunknown

Moulds were considered to be innocuous Moulds were considered to be innocuous (a nuisance but not dangerous)(a nuisance but not dangerous)

Food irradiation would be the Food irradiation would be the technology of the futuretechnology of the future

Foodborne diseaseFoodborne disease

Animal products were main vehiclesAnimal products were main vehicles Fruit and vegetable microbiology not Fruit and vegetable microbiology not

a prioritya priority Canned food products prevailed in Canned food products prevailed in

the marketthe market Main topic of discussion wasMain topic of discussion was

• C. botulinumC. botulinum, , Salmonella and Salmonella and Staphylococcus aureusStaphylococcus aureus

Food Safety IssuesFood Safety Issues Temperature control in distribution, Temperature control in distribution,

retail, food service and consumer retail, food service and consumer sectorssectors

Cross contamination between raw and Cross contamination between raw and cooked foodscooked foods

Hand washing and employee hygieneHand washing and employee hygiene Cleaning and sanitation was a cost and Cleaning and sanitation was a cost and

of low priority (object was to minimize of low priority (object was to minimize costs; little staff training)costs; little staff training)

Potential promise of automation would Potential promise of automation would decrease incidence of food borne illnessdecrease incidence of food borne illness

What has improved?What has improved?

Technology for detecting pathogens in foodTechnology for detecting pathogens in food• DNA and RNA technology enables following DNA and RNA technology enables following

pathogens through food system and pathogens through food system and identification of sources of contaminationidentification of sources of contamination

Understanding behaviour of pathogens in Understanding behaviour of pathogens in foodfood• Microbial modeling programsMicrobial modeling programs• Understanding impact and importance of Understanding impact and importance of

microbial injury phenomenamicrobial injury phenomena• biofilmsbiofilms

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Hurdle phenomenonHurdle phenomenon

awtemp pH competition

Synergistic interaction among factors; pathogens cannot grow or survive under conditions depicted. Perceived hurdles greater than actual measured values of factors.

E. coli O157:H7

Food SafetyFood Safety

OpportunitiesOpportunities Rapid identification of Rapid identification of

pathogens and pathogens and sourcessources

Internet technology Internet technology permits rapid permits rapid communication (data communication (data transmission; etc)transmission; etc)

Internet technology Internet technology enables dissemination enables dissemination of informationof information

ChallengesChallenges Human behaviourHuman behaviour

• Hand washing difficult to Hand washing difficult to teach and enforceteach and enforce

Decreased human Decreased human resources for inspection resources for inspection and trainingand training

Internet technology Internet technology itself will not promote itself will not promote learning and education learning and education about safe food about safe food handlinghandling

FOOD SAFETYFOOD SAFETY

OPPORTUNITIESOPPORTUNITIES Technological Technological

methods to control methods to control pathogens in foodpathogens in food

Technology provides Technology provides opportunities to opportunities to develop innovative develop innovative educational toolseducational tools

CHALLENGESCHALLENGES Reliance on Reliance on

technological solutions technological solutions to control pathogens in to control pathogens in food food

Need human resources Need human resources to deliver education and to deliver education and training supported by training supported by technological resources technological resources (internet based (internet based educational tools and educational tools and resources)resources)

FOOD SAFETYFOOD SAFETY

OpportunitiesOpportunities• New technologies New technologies

improve our improve our comprehension of comprehension of the food systemthe food system

ChallengesChallenges• Complexity ofComplexity of food food

system is increasingsystem is increasing• Pace of change is Pace of change is

increasing increasing • Impact of global Impact of global

climate changeclimate change• Increasing concern Increasing concern

about persistent about persistent organic pollutants in organic pollutants in food systemfood system

Four decades and countingFour decades and counting

Temperature control is still an Temperature control is still an important issue important issue • Have we made progress in retail and Have we made progress in retail and

food service?food service? Human behaviourHuman behaviour

• Handwashing is still an issueHandwashing is still an issue Complexity of food processing and Complexity of food processing and

distribution systems is an increasing distribution systems is an increasing challengechallenge

The FutureThe Future

How will the regulatory system How will the regulatory system respond to increased presence of respond to increased presence of urban and small scale agriculture?urban and small scale agriculture?• What are the food safety challenges What are the food safety challenges

surrounding urban agriculture and small surrounding urban agriculture and small scale food distribution and farmers scale food distribution and farmers markets ?markets ?

• How much of a shift will there be from How much of a shift will there be from global to local production of food global to local production of food (especially fresh produce)? (especially fresh produce)?

Evolution of Food Science at Evolution of Food Science at UBCUBC

Food Science DepartmentFood Science Department• 19691969• Department Head: Bill PowrieDepartment Head: Bill Powrie• Major in Food ScienceMajor in Food Science

Faculty of Agricultural SciencesFaculty of Agricultural Sciences

• M.Sc. And Ph.D. degree programsM.Sc. And Ph.D. degree programs• Each course had an associated labEach course had an associated lab• Students required to complete Students required to complete

undergraduate research project and undergraduate research project and associated thesisassociated thesis

Major program changes in 2000Major program changes in 2000

• Department of Food Science dissolvedDepartment of Food Science dissolved• Program in Food, Nutrition and Health Program in Food, Nutrition and Health

createdcreated Food ScienceFood Science Food and Nutritional SciencesFood and Nutritional Sciences Food Market AnalysisFood Market Analysis Food Nutrition and Health MajorFood Nutrition and Health Major Nutritional SciencesNutritional Sciences DieteticsDietetics

Food Science at UBCFood Science at UBC

Professor David KittsProfessor David Kitts• Program Director, FNHProgram Director, FNH• 6 faculty members Food Science6 faculty members Food Science

3 faculty members in Wine Research Centre3 faculty members in Wine Research Centre

• 6 faculty members Nutritional Sciences 6 faculty members Nutritional Sciences and Dieteticsand Dietetics

Major program changes in 2000Major program changes in 2000

M.Sc. Programs in Food Science, M.Sc. Programs in Food Science, Nutritional Sciences (research based)Nutritional Sciences (research based)

Professional Masters Program in Food Professional Masters Program in Food Science (started in September 2007)Science (started in September 2007)• 12 month program12 month program• 3 month practicum in industry3 month practicum in industry

Ph.D. programs in Food Science, Ph.D. programs in Food Science, Nutritional SciencesNutritional Sciences

Land, Food and Community Core Land, Food and Community Core coursescourses

All students in the Faculty of Land All students in the Faculty of Land and Food Systemsand Food Systems

Course in each year of the programCourse in each year of the program Promotes building of community of Promotes building of community of

learnerslearners Promotes dialogue across disciplines Promotes dialogue across disciplines

in the agricultural production/food in the agricultural production/food system/consumer spectrumsystem/consumer spectrum

Food ScienceFood Science

• New courses developedNew courses developed Meet IFT guidelinesMeet IFT guidelines

• Lectures and labs were decoupledLectures and labs were decoupled• Developed an integrated lab courseDeveloped an integrated lab course

Product oriented (yogurt; fruit leather; canned Product oriented (yogurt; fruit leather; canned salmon)salmon)

processing of productprocessing of product chemical, physical, microbiological and chemical, physical, microbiological and

sensory tests appropriate for product (eg. Fruit sensory tests appropriate for product (eg. Fruit leather)leather)

Report writing and presentationsReport writing and presentations

Food ScienceFood Science Capstone course (FNH 425)Capstone course (FNH 425)

• 6 credit full year course6 credit full year course• Group project (4 to 6 students/group)Group project (4 to 6 students/group)• Industry partnerIndustry partner• Students work on project identified by Students work on project identified by

industry partnerindustry partner• Oral presentations (group) and final Oral presentations (group) and final

report (individual) for industry partnerreport (individual) for industry partner• Students and faculty advisor sign Students and faculty advisor sign

confidentiality agreement with industry confidentiality agreement with industry partnerpartner

Evolution of Food ScienceEvolution of Food Science

Course content changes as technology Course content changes as technology and the industry changesand the industry changes

There are many constants (many There are many constants (many basic principles remain in place)basic principles remain in place)

New information necessitates revision New information necessitates revision of course contentof course content

Even though course names do not Even though course names do not change, the content undergoes change, the content undergoes revision on a regular basisrevision on a regular basis