1. 21 st Century Food Safety Trends Adam Johnson Sr. Driector– Food Safety

2. Changing Food System

3. Food Safety & Health Today ’ s Supermarket

4. Retail Food Establishment 1980s2000s 15,000 50,000

5. Food Safety & Health Foodborne Disease Surveillance

6. Food Safety & Health Making the Invisible Visible

7. Food Safety & Health Making the Invisible Visible

8. Food Safety & Health The Race Detection Prevention

9. Globalization

10. Mascarpone Cheese and Ladyfingers- Italy Cocoa Powder- Switzerland Global Food Supply Cream- United States Kahlua- Mexico Roasted Espresso Beans- Columbia Chocolate- Belgium Vanilla Beans- Madagascar Mint Leaf – United States 10 32,970 Food Miles

11. Multi-State Foodborne Outbreaks in the U.S. 1988 - 2007 Source: CDC

12. Food Safety & Health Ingredients

13. Food Safety & Health

14. 2006 - E. coli O157 and bagged spinach 2006 - E. coli O157 and shredded lettuce (restaurant chain A) 2006 - E. coli O157 and shredded lettuce (restaurant chain B) 2006 - Botulism and commercial pasteurized carrot juice 2006 - Salmonella and fresh tomatoes 2007 - E. coli O157 and frozen pizza 2007 - Salmonella and peanut butter 2007 - Salmonella and a vegetarian snack food 2007 - Salmonella and dry dog food 2007 - Salmonella and microwaveable pot pies 2007 - Salmonella and dry puffed breakfast cereal 2007 - E. coli O157 and ground beef 2007 - Botulism and canned chili sauce 2008 - Salmonella and cantaloupe 2008 - E. coli O157 and ground beef 2008 - Salmonella and fresh produce items 2009 - Salmonella and peanut butter containing foods 2009 - Salmonella and imported white and black pepper 2009 - Salmonella and alfalfa sprouts 2009 - E. coli O157 and prepackaged cookie dough 2009 - Multidrug resistant Salmonella and ground beef (x2) 2009 - E. coli O157 and blade tenderized steaks 2009 - Salmonella and salami made with contaminated pepper 2010 - E. coli O145 and romaine lettuce 2010 - Salmonella and alfalfa sprouts 2010 - Salmonella and frozen meals Source: Dr Williams, CDC Recent Large Multi-State Outbreaks of Foodborne Infections, U.S.A., 2006-2010 (n=26)

15. 2006 - E. coli O157 and bagged spinach 2006 - E. coli O157 and shredded lettuce (restaurant chain A) 2006 - E. coli O157 and shredded lettuce (restaurant chain B) 2006 - Botulism and commercial pasteurized carrot juice 2006 - Salmonella and fresh tomatoes 2007 - E. coli O157 and frozen pizza 2007 - Salmonella and peanut butter 2007 - Salmonella and a vegetarian snack food 2007 - Salmonella and dry dog food 2007 - Salmonella and microwaveable pot pies 2007 - Salmonella and dry puffed breakfast cereal 2007 - E. coli O157 and ground beef 2007 - Botulism and canned chili sauce 2008 - Salmonella and cantaloupe 2008 - E. coli O157 and ground beef 2008 - Salmonella and fresh produce items 2009 - Salmonella and peanut butter containing foods 2009 - Salmonella and imported white and black pepper 2009 - Salmonella and alfalfa sprouts 2009 - E. coli O157 and prepackaged cookie dough 2009 - Multidrug resistant Salmonella and ground beef (x2) 2009 - E. coli O157 and blade tenderized steaks 2009 - Salmonella and salami made with contaminated pepper 2010 - E. coli O145 and romaine lettuce 2010 - Salmonella and alfalfa sprouts 2010 - Salmonella and frozen meals “Ingredient Driven” Outbreaks (n=10) Source: Dr Williams, CDC Recent Large Multi-State Outbreaks of Foodborne Infections, U.S.A., 2006-2010 (n=26)

16. Food Safety & Health Understand the Risk Understand the Risk Go Beyond Traceability Go Beyond Traceability What, Where, & How What, Where, & How Additional Interventions Additional Interventions Reformulation Reformulation What Should We Do? Sensitive Ingredients

17. Food Safety & Health Harmonized Standards

18. Mexico Puerto Rico Central America Argentina Brazil Japan UK US Canada China India Chile Global Presence South Africa Food Safety & Health

19. Breakthrough Common Acceptance of GFSI Benchmarked Standards

20. Growing Global Acceptance

21. GFSI’s Effect on Food Recalls

22. Food Safety & Health Trust

23. In Common?

24. Food Safety & Health global trust bust

25. Source: 2009 Edelman Trust Barometer Consumers Less Trusting Than a Year Ago % Who Trust Less

26. Food Safety & Health Source: 2009 Edelman Trust Barometer Trust in Nearly Every Spokesperson Down

27. Food Safety & Health Information Technology

28. food safety Food Safety & Health

29. Information Overload

30. Amount of Information Ability to Turn Info into Action Food Safety & Health

31. SPARK System

32. Footer goes here InstantData When to Check It How to Fix It What to Check PaperlessandReal-Time SPARK System

33. Food Safety & Health Social Media

34. Source: Use of unstructured event-based reports for global infectious disease surveillance. Emerg Infect Dis 2009 May All-Sourcing Infodemiology

35. Consumers Regulatory The Balance of Power Social License – consent from consumers to operate in a specific manner.

36. Food Safety & Health Food Safety Concerns @ The Speed of Light

37. Food Safety & Health Produce

38. Reported Foodborne Outbreaks Due to Fruits & Vegetables - United States (CDC) 1982-2002 # of Outbreaks Year

39. Food Safety & Health Which one has not been linked to foodborne outbreaks?

40. Recent Large Multi-State Outbreaks of Foodborne Infections, U.S.A., 2006-2010 (n=26) 2006 - E. coli O157 and bagged spinach 2006 - E. coli O157 and shredded lettuce (restaurant chain A) 2006 - E. coli O157 and shredded lettuce (restaurant chain B) 2006 - Botulism and commercial pasteurized carrot juice 2006 - Salmonella and fresh tomatoes 2007 - E. coli O157 and frozen pizza 2007 - Salmonella and peanut butter 2007 - Salmonella and a vegetarian snack food 2007 - Salmonella and dry dog food 2007 - Salmonella and microwaveable pot pies 2007 - Salmonella and dry puffed breakfast cereal 2007 - E. coli O157 and ground beef 2007 - Botulism and canned chili sauce 2008 - Salmonella and cantaloupe 2008 - E. coli O157 and ground beef 2008 - Salmonella and fresh produce items 2009 - Salmonella and peanut butter containing foods 2009 - Salmonella and imported white and black pepper 2009 - Salmonella and alfalfa sprouts 2009 - E. coli O157 and prepackaged cookie dough 2009 - Multidrug resistant Salmonella and ground beef (x2) 2009 - E. coli O157 and blade tenderized steaks 2009 - Salmonella and salami made with contaminated pepper 2010 - E. coli O145 and romaine lettuce 2010 - Salmonella and alfalfa sprouts 2010 - Salmonella and frozen meals Source: Dr Williams, CDC

41. 2006 - E. coli O157 and bagged spinach 2006 - E. coli O157 and shredded lettuce (restaurant chain A) 2006 - E. coli O157 and shredded lettuce (restaurant chain B) 2006 - Botulism and commercial pasteurized carrot juice 2006 - Salmonella and fresh tomatoes 2007 - E. coli O157 and frozen pizza 2007 - Salmonella and peanut butter 2007 - Salmonella and a vegetarian snack food 2007 - Salmonella and dry dog food 2007 - Salmonella and microwaveable pot pies 2007 - Salmonella and dry puffed breakfast cereal 2007 - E. coli O157 and ground beef 2007 - Botulism and canned chili sauce 2008 - Salmonella and cantaloupe 2008 - E. coli O157 and ground beef 2008 - Salmonella and fresh produce items 2009 - Salmonella and peanut butter containing foods 2009 - Salmonella and imported white and black pepper 2009 - Salmonella and alfalfa sprouts 2009 - E. coli O157 and prepackaged cookie dough 2009 - Multidrug resistant Salmonella and ground beef (x2) 2009 - E. coli O157 and blade tenderized steaks 2009 - Salmonella and salami made with contaminated pepper 2010 - E. coli O145 and romaine lettuce 2010 - Salmonella and alfalfa sprouts 2010 - Salmonella and frozen meals “Produce-Related” Outbreaks (n=11) Source: Dr Williams, CDC Recent Large Multi-State Outbreaks of Foodborne Infections, U.S.A., 2006-2010 (n=26)

42. Food Safety & Health Good Agricultural Practices Irrigation Fertilization Animals Worker Hygiene Interventions

43. Food Safety & Health Microbial Validations

44. Microbiological Testing (N-60) Food Safety & Health “A consuming public will always be more sensitive than a sampling plan.”

45. Food Safety & Health How Many Patties Do You Have to Test? 99% Confidence 0.1% defect rate

46. Scientific Process Control Validation Food Safety & Health

47. Codex Definitions (2008) Verification – the application of methods, procedures, tests, and other evaluations, in addition to monitoring, to determine whether a control is or has been operating as intended. Verification – the application of methods, procedures, tests, and other evaluations, in addition to monitoring, to determine whether a control is or has been operating as intended. Validation – obtaining evidence that a control measure or combination of control measures, if properly implemented, is capable of controlling the hazard to a specified level. Validation – obtaining evidence that a control measure or combination of control measures, if properly implemented, is capable of controlling the hazard to a specified level. Monitoring – the act of conducting a planned sequence of observations or measurements of control parameters to assess whether a control measure is under control. Monitoring – the act of conducting a planned sequence of observations or measurements of control parameters to assess whether a control measure is under control. 14 Food Safety & Health

48. Beef Safety Requirements Food Safety & Health Facility Food Safety Certification Requirement (Existing) Global Food Safety Initiative (GFSI) Testing Requirement (Existing) raw materials and/or finished ground beef for E coli 0157:H7 using N-60 sampling plan. Process Control Validation Requirement (New) ground beef suppliers (trim intervention) beef slaughter house suppliers (combination of carcass interventions)

49. Food Safety & Health 21 st Century Food Safety – Key Trends 1.Changing Food System 2.Foodborne Disease Surveillance 3.Globalization 4.Ingredients 5.Harmonized Standards 6.Trust 7.Information Technology 8.Social Media 9.Produce 10.Microbial Validations

50. Food Safety & Health Food Safety Risks from Farm to Table Farm Walmart Slaughter ProcessingDCsTransportStoresHome Shared Responsibility Industry Regulatory Academia Media Consumers

51. 51 Providing safe and affordable food worldwide, Providing safe and affordable food worldwide, so people can live better.