quantitative microbial risk assessment to … microbial risk assessment to accelerate ......

Harnessing eBeam Technologies for Cleaning Healing, Feeding, and Shaping this World, and Beyond…

Quantitative Microbial Risk Assessment to Accelerate Adoption of Electron Beam Technologies for Fresh

Produce Safety and Quality in the United States

Shima Shayanfar National Center for Electron Beam Research

an IAEA Collaborative Center for eBeam technology

Texas A&M University


Outline

Fresh produce today!

Food Safety vs Food Quality

eBeam technology Changing paradigms Quantitative Microbial

Risk Assessment (QMRA)

Case studies

Take-Home Messages


What’s going on???

23 million US children are either obese or overweight because of poor dietary habits (IFT, 2005)

21st Century Reality

Food Safety & Food Quality

Environmental Quality

Public Health Animal Health

ONE-HEALTH


Globalization is Changing Everything

• The structure of the global food industry is continually changing • Global food supply is evolving as food suppliers, manufacturers, &

retailers adjust to meet the expectations of consumers

• Global Food Safety Initiative (GFSI)

• Affecting food sourcing • Affecting food production and organization • Affecting food ingredients • Affecting food processing


Reality today

• Food Safety is NOT a competitive advantage!

• Food quality is # 1 • Global harmonization

Diminishing regional influence Corporate influence is supreme Either Play or get out!


Key Question

http://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&docid=SQL8avubsSL-0M&tbnid=DJmAs71WhPy0gM:&ved=0CAgQjRw4Iw&url=http://nobleanarchist.com/blog/wealth-theory-of-relativity/&ei=LEE9VMvAMsiryAS8_YKgBw&psig=AFQjCNGndipMahTQhyZGfqkX_vu_i4n3hA&ust=1413386924909865

http://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&docid=80GW42alWzJZNM&tbnid=3QRPiROQlLoUpM:&ved=0CAgQjRw&url=https://www.behance.net/gallery/4617025/Logos&ei=nEM9VOD7MsSlyATi2oJI&psig=AFQjCNES4FIa2TFkATjqLLTG4fqm8JpeBA&ust=1413387549043110


Food Irradiation Technology

• Most extensively studied technology with over 100 years of data

• Approved in over 60 countries • Used routinely in the United States, Europe and Asia

– In the US, irradiated fresh produce increased > 6000% since 2007!!

– In the US, volume increased over 13% from 2012-2013!! • NOT ONE irradiated food item has been removed

from shelves due to consumer complaints • Consumer Acceptance is NOT an issue


Widespread Erroneous Information

• Consumers will not buy irradiated foods • Food irradiation has failed in the United States • European Union consumers will not accept

irradiated foods • The technology is not cost-effective • eBeam irradiation is only effective for surface

decontamination • eBeam does not penetrate packaged products


Imported Fruits and Vegetables in US by Irradiation

Guava Mango Papaya Star Fruit

Cuban Sweet Potato Okinawa Sweet Potato Lychee Rambután

11

National Center for Electron Beam Research

an IAEA Collaborative Centre for eBeam technology


eBeam processing of imported produce at Texas A&M


eBeam Doses and Applications

Application eBeam dose

Sprouting Inhibition 0.1 kGy – 0.2 kGy

Insect Disinfestation 0.1 kGy – 0.4 kGy

Protozoan Control 0.3 kGy -0.5 kGy

Delay of Ripening 0.5 kGy – 1.0 kGy

Controlling Fungi 1.5 kGy – 3.0 kGy

Bacterial Pathogen Control in foods 1.5 kGy – 3 kGy

Viral pathogen Control in foods 3 kGy – 10 kGy

Terminal Sterilization 15 kGy – 30 kGy

Polymerization 25 kGy – 50 kGy

Polymer Grafting 25 kGy – 50 kGy

Polymer Crosslinking 50 kGy – 150 kGy

Material degradation 500 kGy – 1500 kGy

Coloring gemstones >>> 1500 kGy


U.S. Food Vending Business

100 million people use food vending machines daily

~ $ 20- billion vending industry

market vendingwatch.com IFT, 2005


Synergistic effect of eBeam with MAP

Normal Atmosphere Normal Packaging MAP


• The bioburden of grapes in modified atmospheres was reduced using eBeam technology

Lower bioburden was seen in eBeam treated grapes under modified atmosphere

C o n tr o l e -b e a m t r e a te d 0

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Sensory Evaluation in Grapes

02468

1012141618

1=DislikeExtremely

2 3 4 5=NeitherLike norDislike

6 7 8 9=LikeExtremely

Grape Texture

Air

EB

EB+MAP

MAP

0

2

4

6

8

10

12

14

16

1=DislikeExtremely

2 3 4 5=NeitherDislike nor

Like

6 7 8 9=LikeExtremely

Grape Flavor Air

EB

MAP

EB+MAP

EB = 82% EB+M= 88 Air = 88 MAP = 82

EB = 82% EB+M = 88 Air = 88 MAP =77

Grape flavor and texture was highly liked by consumers


eBeam reduced bioburden in modified atmosphere packaged watermelon

c o n tr o l e -b e a m t r e a te d 0

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• eBeam lowered bioburden levels in MAP watermelon on all days of storage


Watermelon redness not affected by eBeam or modified atmospheres

0

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Day 0 Day 3 Day 7 Day 14 Day 21

a- v

alue

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Storage (Day)

Watermelon redness

Air

EB

MAP

EB+MAP

• E-beam did not adversely affect watermelon redness (lycopene) • Modified atmospheres did not affect redness of watermelon


Sensory Evaluation in Watermelon

02468

101214161820

1- Dislike Extremely 3 4 5-Neither Like/Dislike 6 7 8 9- Like Extremely

Perc

ent (

%)

9-point Hedonic Scale

Watermelon Color

EB

EB+MAP

Air

MAP

0

2

4

6

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1-DislikeExtremely

2 3-DislikeModerately

4 5-Neiter Likenor dislike

6 7-LikeModerately

8 9-LikeExtremely

Perc

ent (

%)

9-Point Hedonic Scale

Watermelon Appearance

EB 75%

EB+MAP 44%

Air 63%

MAP 58%

EB 69% EB+MAP 63 Air 75 MAP 55

75 % of consumers rated e-beam (in air) as 7-moderately to 9-extremely like

Watermelon appearance was highly liked.


How is your food ?

http://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&ved=0CAgQjRw&url=http://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm188807.htm&ei=Dl49VO3SIMuVyAS9xIHIBg&psig=AFQjCNEd_h4T1CprIRPt7xKX4DKDaySTrQ&ust=1413394318612363

http://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&ved=0CAgQjRw4Jw&url=http://www.weilsfood.ca/index.php?p%3Dsafety&ei=Jl49VIbsCdeuyAS1s4KgDw&psig=AFQjCNHRUIS2_uSrOu8jZbNRKpKIlRDqGw&ust=1413394342240626


Quantitative Microbial Risk Assessment (QMRA)

http://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&ved=0CAgQjRw&url=http://www.123rf.com/stock-photo/food_science.html&ei=X0w9VPvgOsSXyAS8roCoCQ&psig=AFQjCNFZKcJBqXFXEjzqOOfYDDqmuPnYNw&ust=1413389792078532

http://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&docid=mgsaKLzonyCi6M&tbnid=WnlcGr3i7_5VfM:&ved=0CAgQjRw&url=http://beyondthebathroomscale.blogspot.com/2012/05/5-simple-diet-changes-to-help-with.html&ei=pkw9VOSLGoWfyATM8YLwDg&psig=AFQjCNHf0AdhWmjaAWLkBvYqbCqm3Ci8_A&ust=1413389862538267


Risk Analysis Framework

Risk Assessment Risk Management

Risk Communication

Calculate number of Infections/year Suggest preventive actions eg., eBeam pasteurization

Explain to decision makers number of illnesses or deaths preventable


Risk Assessment

• Involves 4 basic steps

• Hazard identification • Exposure assessment • Dose-response assessment • Risk characterization


QMRA Overview

• Hazard Identification – Which pathogen(s)?

• Exposure Assessment – How many pathogens are individuals or populations exposed to? – What are the contamination scenarios? – What are the adverse health effects?

• Dose-response Assessment – What is the relation between exposure and health effects? – What is the infective dose of the pathogen(s)?

• Risk Characterization – How does temporal, spatial and inherent variability affect risk? – Do properties that are unique to the pathogen or infectious diseases (such as person-person

transmission or immunity) need to be accounted for? – What methods are appropriate or needed to characterize risk?


Can eBeam Reduce Infection Risks from Rotavirus and Poliovirus on Lettuce?

Assuming Serving size of lettuce (14 g) contaminated ~ 10 viruses

Espinosa et al., AEM, Feb 2012

What would be the reduction in Infection Risks if eBeam pasteurization at 3 kGy is performed?


Quantitative Microbial Risk Assessment in Lettuce

– standard US single serving sizes of lettuce (14g) – HAV and NoV virus loads were assumed to be 1, 10, 100 and 1000

PFU/g of either lettuce or spinach – Infection risks calculated based on beta-Poisson model for

rotavirus and Exponential model for poliovirus – Single exposure

The beta-Poisson model, Pi = 1 – (1 + N/β)-α,

Pi = the probability of infection, N = the number of viruses ingested. The parameters α (0.2531) and β (0.42) represent parameters of the dose-response curve.


0

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Poliovirus Rotavirus

Non-IrradiatedE-Beam Pasteurized

eBeam Reduces Infection Risks from Rotavirus and Poliovirus on Lettuce

Assuming Serving size of lettuce (14 g) contaminated ~ 10 viruses

85 % risk reduction

99% risk reduction

Infe

ctio

n Ri

sks (

%)

Espinosa et al., AEM, Feb 2012

What would be the reduction in Infection Risks if eBeam pasteurization at 3 kGy is performed?


0.00E+00

5.00E+08

1.00E+09

1.50E+09

2.00E+09

2.50E+09

3.00E+09

0 kGy 1 kGy

105 CFU/g

QMRA of non-O157 Toxigenic E.coli Reduction by eBeam on Strawberries

Serving size of strawberries (1 cup, (152 g)) contaminated ~ 10 CFU of STEC treated with eBeam at < 1 kGy

Infe

ctio

n Ri

sks (

%)

109 CFU/g


Take-Home Messages!

• Safety is essential for fresh produce …. However quality is a value addition

• Food irradiation SHOULD NEVER be used as a clean-up technology

• Food irradiation SHOULD ONLY be used as an integral step of comprehensive GAP, GMP, HACCP plans

• Microbial studies limited to log reductions cannot be an ultimate indication of safety of food

• Risk assessment provides risk management and risk communication tools for decision makers


• Combining eBeam technology with • Pulsed electric field (PEF) • High Pressure Processing (HPP) • Infrared • Ultrasound • Cold plasma • Active packaging • Modified atmosphere packaging (MAP)

New Book!!!

......coming out January 2015

Shima Shayanfar [email protected] http://ebeam.tamu.edu

mailto:[email protected]

quantitative microbial risk assessment to … microbial risk assessment to accelerate ......

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