Science Responds To Food Safety

EMBARGOED FOR RELEASE: MON., Nov. 10

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Jim Bohning, 202/872-6041, [email protected]

SCIENCE RESPONDS TO FOOD SAFETY
New methods battle foodborne pathogens and speed up detection

WASHINGTON, Nov. 10 -- New technologies and scientific research are finding innovative ways to detect, attack and prevent food safety problems caused by the microorganisms that are linked with some 90 percent of all food-related contamination outbreaks, according to an article published in the Nov. 10 issue of Chemical & Engineering News, the weekly news magazine of the American Chemical Society, the world's largest scientific society.

Risk of food-borne illness has risen over the past two decades, according to the U.S. General Accounting Office, due to changes in the nature of these contaminants, and changes in the population. The new technologies may be a critical factor in reducing the high costs associated with food-borne illnesses. Medical expenses and productivity losses resulting from the impact of just seven pathogens in food may total anywhere from $7 billion to $35 billion annually, according to U.S. Department of Agriculture estimates.

From E. coli to Salmonella, scientists are attacking pathogens with practical solutions to keep food fresh and safe from contamination. Among the new scientific techniques being used to combat food-borne pathogens are:

The especially virulent E. coli 0157 found in cattle causes about 100 human deaths a year. It can be thwarted with a nonpathogenic form of bacteria that can be fed to calves as a prophylactic. Other "friendly" bacteria can be used to fight pathogens on fruits and vegetables.

Irradiating food with an ionizing energy source such as cobalt-60 is effective on parasites in pork, pathogens in poultry, and microorganisms in herbs. Although used abroad, the method faces resistance in the U.S.

High-voltage pulses of electricity can also be used to destroy microorganisms in uncooked food, keeping it fresh and 100 percent safe.

Microbes can be inactivated by high pressures of 50,000 to 100,000 pounds per square inch, claims Daniel F. Farkas of Oregon State University in Corvallis. "Essentially, you sterilize the food without losing its fresh taste," says Farkas. Although Japanese consumers have a number of pressure-treated products to choose from, only one is available on the U.S. market.

Microwave pasteurization is starting to come on the market to treat orange juice, milk and cheese and is an improvement on the older heat treatments.

Ozone is being tested on processed chicken and turkey to produce a Salmonella-free bird, according to Ken Lee of Ohio State University.

For a copy of this 6-page article, call the ACS News Service at 202/872-4451.

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The American Chemical Society, founded in 1876, is the world's largest scientific society, with 152,000 members.

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