Pizza and Pathogens Down the Production Line Brought to you by the Auburn University Center for Detection and Food Safety. Lesson No. 3.

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Presentation transcript:

Pizza and Pathogens Down the Production Line Brought to you by the Auburn University Center for Detection and Food Safety. Lesson No. 3

Tomato Sauce to Pizza FarmFactory Grocer y Store Plate

Contamination Can Be Anywhere You get the point…

More masks = Less Germs! #washthos e#dirtyhan ds

Foods Causing New Outbreaks Bagged Spinach (E. coli O157:H7) Peanut Butter (Salmonella) Puffed Rice & Corn Snacks (Salmonella) White & Black Ground Pepper (Salmonella) Dried Dog Food (Salmonella) Jalapeno Peppers (Salmonella) Frozen Pizza (E. coli O157:H7) Pot Pies (Salmonella) Cookie Dough (E. coli O157:H7)

Costs of Foodborne Illness All foodborne pathogens cost $77.7 billion annually Most of that comes from only 5 pathogens! Top 5 Pathogens in FoodAnnual Cost nontyphoidal Salmonella enterica$ 3.3 billion Campylobacter spp.$ 1.7 billion Listeria monocytogenes$2.6 billion Toxoplasma gondii$3 billion Norovirus$ 2 billiion

How do we find the pathogens? Biosensors –Tiny, nano-scale –Think of the smallest size you can, and it’s probably smaller Microbiology Testing –Use microscopes and lab test to look for pathogen growth –They have to wait and see if it grows because pathogens are so tiny

Look Inside: Libbey’s Pumpkin Factory

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