Fresh produce risks spurs debate at Food Safety Forum Outbreak Response 2006

25.oct.06
Food Safety Forum
www.foodsafetyforum.ca

The Food Safety Forum Outbreak Response 2006 seminar, held last Friday in response to recent outbreaks caused by E. coli O157 found in pre-washed spinach, and botulism in carrot juice, brought food safety experts and industry professionals together. Canada's only meeting on this topic, the half-day TrainCan Inc.sponsored seminar was held at the Toronto Airport Marriott with presentations from: Keith Warriner, a Microbiologist from the University of Guelph; Sandra Jones and Lindsay Arthur from the Ontario Ministry of
Agriculture and Food; Jim Wyatt of Sobeys Canada Inc., Bill Marler of the Seattle-based Marler Clark Law firm; and Sarah Wilson and Ben Chapman from the Food Safety Network.
The spinach outbreak, which came from the Salinas Valley in California, caused three deaths and 199 illnesses in 26 states U.S, and Canada. Botulism affected at least three seriously ill persons in Canada.
Warriner explained how bacteria such as E. coli can exist not only on the exterior of plants, but also in the seeds, roots and the internal tissue. He said consumers need to know even though the product is pre-washed, bacteria such as E. coli can still exist even after the post harvest. Since 1990, there have been 300 produce-related outbreaks.
This is partially due to the fact that most produce is eaten raw. Even though internal bacteria can still be active within the plant, washing the product does decrease the external bacteria levels.
Wyatt reported Sobeys handles about 100 recalls a year and that it's very important to have a proactive and corrective action in place. "It's very important to know where your food is coming from and how it's being transported," he says. Wilson, from the Food Safety Network, said there are many contradictory messages such as locally grown food is safe, organic foods are safe, and that spinach should not be eaten unless it's cooked.
"When has lettuce ever been safe?" she says. While many people are familiar with the precautions of handling meat, the general public is really uneducated when it comes to produce. "Make it [the information] public so people know what precautions they should be aware of with food. Food safety should be involved in everyday life, not just in one case [when illness occurs]," says Wilson. "A common myth is that people think outbreaks of food-borne illness have been increasing," said Chapman, adding only the media attention has increased. "[We] need to admit that products come with risks. We need to market food safety and back it up with [supporting] data."