Better monitoring equals better outcomes: An LSU expert answers your food safety questions
November 05, 2024
Shannon Coleman, associate professor in the School of Nutrition and Food Sciences with the LSU AgCenter
Recent food safety issues and recalls have heightened consumers’ concerns about protecting themselves and their families from foodborne illnesses.
Shannon Coleman, associate professor in the School of Nutrition and Food Sciences with the LSU AgCenter, says awareness and precautions are important. But she adds that food in the U.S. is generally safe, and recalls can be seen as evidence that companies and regulators are working together to address concerns.
Is our food generally safe here in the U.S.?
Yes, the food prepared in the U.S. is generally recognized as safe. The U.S. has regulations at the local and federal levels that closely and constantly monitor the safety of food. This has been the goal since passing the Food Safety Modernization Act (FSMA) in 2011. These regulations have allowed organizations and governments to set up preventive practices to monitor food safety instead of reacting to an outbreak.
This has not stopped all foodborne outbreaks, but it has been a great safety measure to catch issues with ingredients before they make it to the final customers. The FSMA rules cover from farm to table, including fresh produce to retail products.
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How worried should Americans be about recent high-profile outbreaks and food recalls?
Consumers are often worried when they hear that products are contaminated with foodborne pathogens. The recalls are usually seen as bad, but I see it as the companies and regulators are aware of what’s going on and working together to address the concern. Consumers are responsible for being proactive by staying aware of those outbreaks and paying close attention to the notices provided by the companies and government to dispose of their products properly.
Are these incidents becoming more frequent? Or is that just perception?
The incidences are becoming more frequent because there has been some improvement in the surveillance of foodborne pathogens. For example, the Preventive Controls for Human Food rule requires that processors have approved suppliers that can provide them with background information about the source of their ingredients, called Supplier Controls.
I would suspect that due to this, a hamburger company could track back that a condiment was the source of an outbreak instead of saying all parts of their product were contaminated. The regulators and companies are also working through a Food Traceability Rule, which hopefully helps with better tracking capability for food producers.
“ Consumers are responsible for being proactive by staying aware of those outbreaks and paying close attention to the notices provided by the companies and government to dispose of their products properly. ”
Listeria and E.coli have been cited as the cause of those recent outbreaks. What can you tell us about those and other contamination threats to our food?
Escherichia coli (E. coli) is one of the seven major bacteria species of concern. It can live in human intestines. Some do not cause disease as well as some that cause severe illness. The sources of contamination for E. coli are food and water. E. coli contamination can be avoided if you follow safe food handling practices, especially while cooking meat, unpasteurized milk, and apple cider.
Listeria is the leading cause of foodborne death from foodborne illness it is also one of the seven significant bacteria species of concern. It is commonly called the foodborne disease Listeriosis. This disease has two forms: (1) mild to intense symptoms of nausea, vomiting, aches, fever, and sometimes diarrhea, and it will resolve itself, and (2) invasive Listeriosis is more deadly because the infection goes beyond the gut sites through the blood or brain. This can cause blood infection – meningitis, miscarriages, stillbirth, pre-term labor, and severe illness or death in newborns. Listeria is commonly called ubiquitous as it can be found everywhere, from soil to refrigeration, which makes it hard to mitigate.
The other five significant bacteria species of concern are Hepatitis A, Campylobacter, Salmonella, and Norovirus.
Reference: Most Common Foodborne Illnesses
What should someone do if they believe they’ve been exposed to a foodborne illness?
If you think you have been exposed, please get in touch with your local health or food inspection agency. The Louisiana Department of Health Bureau of Sanitarians Services has a website providing guidance. They often offer surveillance for these types of outbreaks. Don’t dismiss the symptom as a stomach bug, as you may be putting yourself at more risk.
What steps can consumers take to protect themselves from foodborne illnesses when dining out?
The CDC recommends the following:
- Check the restaurant’s inspection score
- Make sure that food is cooked thoroughly
- Remember that hot food should be served hot and cold food should be served cold
- Eat leftovers within 3 to 4 days
- Report to your local health department if you notice foodborne disease symptoms and are sick.
What are the best practices for food safety in home kitchens? Are there specific tips for handling produce, meat, and other everyday items?
The Partnership for Food Safety Education highlights four core practices for food safety for consumers: Clean, separate, cook, and chill. An example of each related to home kitchen safety is listed below.
- CLEAN: Wash your hands before and after handling foods, after using the bathroom, and any other times your hands may become soiled.
- SEPARATE: Separate raw meat, poultry, seafood, and eggs from other foods in your grocery carts and in your refrigerator
- COOK: Use a food thermometer to check the internal temperatures of meat, poultry, eggs, casseroles, and leftovers.
- CHILL: Refrigerate or freeze meat, poultry, eggs, and any other perishable food items as soon as you return from the store.
The USDA has a chart for internal temperatures for various food items. And make sure that you have the correct thermometer for the purpose you are using them.
Is there anything else you’d like to add?
When you have food safety questions, please get in touch with the State Specialist at the LSU AgCenter:
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