We asked microbiologist and food safety expert Abby Snyder. 🧐
, an assistant professor of food science at Cornell University, to find out how these incidents happen and what researchers and manufacturers are doing to prevent them.IE: How do experts think about food safety regarding products like baby formula?
Snyder: You bring up a number of pathogens that I think are relevant. For a lot of high-moisture food products, listeria is the pathogen of concern for cross-contamination into products. In low-moisture foods, salmonella is typically the pathogen of concern, but you have other examples, too. In infant formula, is the pathogen of concern.
That said, there are still places where cross-contamination does happen. That's because where food is grown — in the natural environment — there are lots of sources for cross-contamination. And the facilities where food is processed — food manufacturing spaces — are very complex. They're highly industrialized, and they vary a lot from site to site. So, implementing activities like sanitation to reduce cross-contamination is complex.There are strategies in place.
Snyder: Some things that the industry does relate to ingredient specifications and supplier requirements. They're getting in dry products, and they want to make sure the producer is making it in a way that minimizes the likelihood that the product is contaminated. If you are not applying a kill step, then you rely on the person who's supplying you with the product to have done it correctly.
There are other areas of emerging research or innovative technologies that look at like other kill steps like post-pasteurization that are still in research and development phases. Researchers are improving sampling schemes and environmental detection. Understanding better the sources of contamination and how it moves around the environment for different vectors. There's a framework called 'seek and destroy' where you find contamination, and you get rid of it.
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