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heating up or Cooling Down ?

heating up or Cooling Down ?. Food Safety Issues in Canada. Rick Holley Dept Food Science. BC Food Protection Assoc’n Oct 1, 2012, Burnaby, BC. Canadian Food Safety Causes of illness Changing pathogens The setting contribution Regulatory/Consumer priorities

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heating up or Cooling Down ?

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  1. heating up or Cooling Down? Food Safety Issues in Canada Rick Holley DeptFood Science BC Food Protection Assoc’n Oct 1, 2012, Burnaby, BC

  2. Canadian Food Safety Causes of illness Changing pathogens The setting contribution Regulatory/Consumer priorities Inspection and product testing Recalls Canadian system - Limitations Prevention Outline

  3. Cost each year: $3 to 13 billion Illnesses:11 to 13 million people per year Mortality ? Agents responsible?* Source: Food animals, directly or indirectly Carry zoonotic bacteria that rarely make animals sick, but cause human illness Foodborne illness is a major economic and social issue in Canada * Bosilevac, 2006, USDA, ARS : data are percent

  4. Change in incidence of typhoid and non-typhoid salmonellosis in the US

  5. US 2010 S. Enteritidis 22% S. Newport 14% S. Typhimurium 13% Canada

  6. * WHO (2008) Notorious Foodborne Illness outbreaks

  7. Canadian Food Safety System Issues Rapid reaction to illness outbreaks evident National foodborne enteric disease surveillance system? Active surveillance foodborne illness needed Capture complete clinical/food incident data Use data to plan interventions Two-tiered inspection, co-ordinated by 3 gov’t levels Inspection uniformity/relevance = goals Make inspection more risk/science- based Emphasis on industry operation of food safety systems Domestic and foreign Inter-government interface is a reactionary barrier Seamless operation, better resource/data sharing Canadian Food Safety

  8. Safe Food for Canadians ActBill S-11 • Consolidates Food Trade Acts • MIA, FIA, CAPA, CPLA • Inspection focus, “modernization” • Last step in response to Weatherill Report • Shortcomings: • No modification of FDA & R • Bill is mislabelled • Major Food Safety Gaps Remain • Not comparable to US Food Safety & Modernization Act

  9. Reducing Foodborne Illness • Food safety is important when an outbreak occurs • Other things more important when outbreak over • Doing things right vs. doing the right things • Properly build, operate and interrogate food safety systems • Canadian system wholly reactive • Food safety agencies act autonomously- fragmentation • Old and US outbreak data guide Canadian policy • But regional, national, and temporal differences • FBI data needed (baseline, planning, evaluating) • Government should test and inspect more? • But can’t inspect or test safety into food • Need to better separate plant/animal agriculture • Interrupt transmission of pathogens to produce

  10. NESP 2009 Annual Report Relative rates of lab-confirmed cases of Salmonella, Shigella and VTEC E. coli compared to 1998-2000 Salmonella Shigella VTEC E. coli “... a subset of laboratory isolations within each province and may not reflect the incidence of disease either provincially or nationally” PHAC, 2011

  11. Relative rates of laboratory-confirmed infections with Campylobacter, STEC* O157, Listeria, Salmonella, Vibrio, and Yersinia, and overall measure of change, compared with 1996–1998 rates, by year, FoodNet 1996–2011†

  12. Percent change in incidence* of laboratory-confirmed bacterial and parasitic infections in 2011† compared with average annual incidence during 2006–2008, by pathogen, FoodNet

  13. U.S. FoodNet data*2009-2010 and National Health Objectives * Lab confirmed infections/100,000 persons in 4/10 states and overall mean for 10 states, CDC (2010, 2011).

  14. Sources of human salmonellosis in Denmark -maintaining the focus on the most important sources Wegener (2009)

  15. S. Enteritidis in eggs sickened 1938 people in the US in 2010 Salmonellosis case frequencies recall Normal case number Weeks Jan-Sep 2010 DeCoster, Galt, Iowa

  16. Listeriosis from US cantaloupe 146 ill, 31 deaths, 28 states recall Jensen Farms, Granada, CO

  17. Peppers 1438 people recall PCA peanut butter 683 people recall

  18. German Sprout Outbreak 2011 4075 cases 50 deaths recall

  19. Water Supply Safety Proper kitchen hygiene Food plant sanitation Control Listeria Poultry pasteurization by irradiation Control Campylobacter Reduce pathogen accumulation in animals Control Salmonella and E. coli O157:H7 Zoonotic Pathogen Control

  20. Need to manage greatest risks Determine what they are Ensure food safety programs continuously work Operate pro-active programs for prevention Insightful inspection, verification Education Recall and standardized traceability Importance reduced when safety systems work Achieving Safe Food

  21. SAFE FOOD

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