During this year’s Association of Public Health Laboratories conference in Milwaukee, US, I delivered a presentation focusing on enhancing food safety laboratories, particularly those not currently compliant with ISO/IEC 17025 standards. Many food safety labs within academic institutions lack ISO/IEC 17025 certification. Recognizing the practical challenges of achieving such certification for academic labs, it becomes imperative to develop a tailored Quality Management System (QMS) specifically tailored to their needs. This system should encompass essential quality control practices, including temperature monitoring of equipment, quality control for staining and media, pathogen monitoring, and strict adherence to Standard Operating Procedures (SOPs). In addition to addressing technical aspects, my presentation emphasized the importance of effective time management, prioritization, and maintaining professional integrity for laboratory scientists managing significant workloads. These factors are instrumental in improving laboratory practices and fostering professional development. Based on personal experience, a colleague from Wageningen Food Safety Research expressed interest in utilizing our lab in South Africa for a hands-on training workshop. Unfortunately, we were unable to accommodate the request due to the lack of ISO accreditation.
I am pleased to inform you that our article titled “Global and Regional Prevalence of Cronobacter sakazakii in Powdered Milk and Flour” was published in Scientific Report online on Friday, 22 2024. You can access it here: https://doi.org/10.1038/s41598-024-57586-x Cronobacter sakazakii, previously known as Enterobacter sakazakii, is a pathogenic bacterium known to primarily affect infants under two months old, premature babies, those with weakened immune systems, or low birth weight. It thrives in low-moisture environments, commonly found in powdered infant formula, herbal teas, and starches. Although rare, ingestion of contaminated powdered infant formula can lead to severe illnesses, particularly in vulnerable populations (FDA, 2023). Symptoms of Cronobacter infection may include bloodstream and central nervous system infections like sepsis and meningitis. Infants may exhibit signs such as poor feeding, irritability, temperature fluctuations, jaundice, grunting breaths, or unusual body movements. Complications can include brain abscesses, developmental delays, motor impairments, and even death (FDA, 2023). Reference. FDA. 2023. Cronobacter sakazakii. https://www.fda.gov/food/foodborne-pathogens/cronobacter-sakazakii.
Effective funding for laboratories and research is pivotal in establishing a robust food safety program and food safety culture. Currently, I am participating in the Laboratory Flexible Funding Model (LFFM) CAP Grantee Meeting in Houston, Texas, organized by the FDA and the Association of Public Health Laboratory. During the meeting, Dr. Steve Musser delivered a keynote presentation on the “Impact of Surveillance on FDA’s Human Foods Program.” He underscored the significance of risk management at the FDA, with a focus on nutrition, microbiological food safety, and chemical safety. Dr. Musser emphasized that surveillance plays a crucial role in achieving regulatory action, informed decision-making, trend analysis, uncovering unknown issues, as well as preparedness and new approaches to problem-solving. However, surveillance is incomplete without data, which is utilized for risk assessment, risk management, root cause investigations, prevention analysis, and prioritizing work plans. Ms. Lauren Yeung and Erin Woodson-Coleman also presented on the benefits of the LFFM program. These include the collection and analysis of data, product and compliance actions, leveraging the network for emergency response, and the prevention of outbreaks and illnesses. Credit (Image): qlaboratories.com
This agroprocessing and food safety course is designed to meet the needs of individuals aspiring to venture into food processing, food exporters, farmers, and those seeking an introduction to the dynamic field of food science and technology, irrespective of their prior educational background. Participants in this course will gain valuable insights into post-harvest handling and processing, delve into the intricacies of product development and specification, and acquire essential knowledge about food quality and safety. This comprehensive curriculum ensures a well-rounded understanding of key aspects crucial for success in agroprocessing and quality assurance within the food sector. About the Facilitators: Tosin ‘Badeniyi (PhD, MBA): Previously a Full Professor at Durban University of Technology, South Africa, currently holds the position of Honorary Professor at the same institution. As the founder of Tosin Badeniyi & Associates LLC in the USA, he also work as a Public Health Laboratory Scientist in the United States. With a diverse academic background, Tosin has also worked as a Visiting Professor at the University of Manitoba, Canada. His illustrious career is adorned with numerous accolades, including research grants, awards, and prestigious fellowships, notably the Association of Commonwealth Universities fellowship and the APHL-CDC fellowship. Tosin has provided training and consultancy services to numerous farmers and entrepreneurs, imparting expertise in agroprocessing and food safety. Titilayo Adenike Ajayeoba (PhD) is an associate Professor at the Food Science and Nutrition Unit, Department of Microbiology, Adeleke University, Ede, Osun state, Nigeria. Titilayo earned her doctoral degree in Food Microbiology and Biotechnology from the Federal University of Agriculture, Abeokuta, Nigeria in the year 2016. She has been involved in teach, tutoring, mentoring, carrying out research and publishing in the area of microbial technology, food beverages and fermentation, food microbiology, food genomics, biotechnology and genetic engineering, and food quality and safety since 2007. She also completed her postdoctoral research (NRF-TWAS) exposure on the application of microorganisms and microbial metabolites from fermented food and beverages in food and health development, the safety and value addition to indigenous food products and enhancement of food waste management under Prof. Ijabadeniyi in the year 2020. Titilayo is a member of various national and international professional bodies, and has been the recipient of some research awards. Ajibola Oyedeji (PhD) is a food scientist with broad research interests in the determination of quality and safety attributes of foods. Having held academic positions in Nigeria, South Africa and Canada, he is currently a scientist at a multinational, ISO-certified analytical facility in Alberta, Canada, Ajibola has authored many research publications in high impact factor, web of science indexed journals and researchers around the world continually rely on his findings for research development and references. He serves as a board member of the African Continental Association for Food Protection and has obtained different grants as an individual scientist and a member of research teams. He is constantly transferring his knowledge of food science and technology to different stakeholders in the food production and processing value-chain in the areas of food quality and safety. He serves as a reviewer for many journals and a number of grant-providing bodies Registration fee: $55 Account details: Bank of America, USA. Ac name: Tosin Badeniyi & Associates Llc. Ac no: 374007468397. Swift/BIC – BOFAUS3DKOR. Routing no: 026009593 Address: 5400 Central Ave NE, Fridley, MN 55421 If you are paying into this account, you should include $15 for bank fee however, you should pay without including the bank fee if you are using Zelle. If you are using Zelle, use this email address (tosinbadeniyiassociates@gmail.com) to pay. Those registering from South Africa should pay R1000 into FNB account: 62128294072. Those registering from Nigeria should pay N50000 into GTB account: 0018571593. For more information, contact: info@tosinbadeniyi.com
The relationship between food and health is profound—while certain foods can function as powerful medicine, others can have adverse effects, resembling poison to our well-being. Nurturing a healthy life involves embracing a diet rich in medicinal foods that contribute to overall well-being. Simultaneously, it’s imperative to minimize the intake of potentially harmful or hazardous foods, recognizing the significant impact nutrition has on our health and vitality. For example the DASH diet is a dietary plan designed to prevent and manage hypertension. It emphasizes the consumption of nutrient-rich foods while limiting sodium intake. It is a comprehensive approach to nutrition that supports heart health, blood pressure management, and overall well-being by emphasizing nutrient-rich foods and limiting potentially harmful dietary components. Key aspects of the DASH diet include:
Alarmingly elevated lead levels, surpassing acceptable thresholds by approximately 500 times, have been detected in over 60 children under the age of 6 in the United States. The source of this concerning lead exposure stems from applesauce pouches associated with three distinct brands, all of which have been promptly recalled. Originating from an Ecuadorian supplier that procured cinnamon from Asia, the implicated products have raised serious health concerns. Jim Jones, the newly appointed Deputy Commissioner for Human Foods at the FDA, has introduced the unsettling possibility that these applesauce packages might be “purposefully contaminated with lead.” While the exact nature of this incident remains uncertain, the urgency of implementing robust food defense programs in every country cannot be overstated. The specter of intentional contamination underscores the vulnerabilities in the global food system, necessitating proactive measures to thwart potential threats and protect public health. To establish an effective food defense program, it is essential to conduct a thorough risk assessment, implement access controls, secure the supply chain, and provide comprehensive employee training. Utilize surveillance technologies for monitoring and promptly respond to potential threats with a well-defined crisis response plan. Stay compliant with regulations, foster public-private partnerships, and encourage incident reporting. Continuous improvement is key, ensuring adaptability to evolving threats and maintaining the integrity of the global food supply through regular evaluation and enhancement of security protocols.
I had the opportunity to participate in the FDA’s Food Traceability Final Rule webinar this Monday, organized by the International Association for Food Protection. This informative event shed valuable light on the rule’s essential aspects. The rule mandates that individuals involved in manufacturing, processing, packaging, or storing foods listed on the Food Traceability List (FTL) maintain and provide specific information, known as key data elements (KDEs), for critical tracking events (CTEs) within the food supply chain. This framework serves as the bedrock for efficient and effective traceability, facilitating clear communication of the information necessary for the FDA to conduct thorough tracing. The specific information that firms are obligated to retain and share under this rule varies based on their roles within the FTL food supply chain. This encompasses activities ranging from the initial harvesting or production of the food through processing, distribution, and ultimately reaching retail or other points of service. Central to these requirements is the pivotal task of assigning, recording, and sharing traceability lot codes for FTL foods. These lot codes play a critical role in linking to additional information that identifies the foods as they progress through the complex web of the supply chain. There is no doubt that this new rule will significantly enhance the safety of the United States’ food system. It sets forth a comprehensive framework that ensures transparency and accountability throughout the food supply chain, ultimately benefiting both consumers and regulatory agencies like the FDA. Note: The deadline for adherence to the Food Traceability Rule for all applicable individuals is set for January 20, 2026.
The last World Food Safety Day on 7 June 2023 drew attention to food standards. So what are food standards and why are essential in keeping our food system safer? Food standards refer to a set of regulations, guidelines, and criteria established by regulatory authorities or industry organizations to ensure the safety, quality, and integrity of food products throughout the entire food supply chain. These standards cover various aspects, including production, processing, packaging, labeling, storage, transportation, and distribution of food. Food standards are essential for several reasons:1. Consumer Protection: Food standards are designed to protect consumers from potential health hazards associated with contaminated or adulterated food. They establish limits for harmful substances such as pesticides, heavy metals, microbial pathogens, and chemical additives, ensuring that the food we consume is safe for consumption.2. Quality Assurance: Food standards set requirements for the quality attributes of food products, such as taste, appearance, texture, and nutritional value. They help maintain consistent quality levels, allowing consumers to make informed choices and have confidence in the food they purchase.3. Preventing Fraud and Mislabeling: Food standards establish rules for accurate labeling and product descriptions. They help prevent misrepresentation, false claims, and food fraud, ensuring that consumers receive what they expect and are not deceived by misleading information.4. International Trade: Harmonized food standards facilitate international trade by providing a common basis for assessing the safety and quality of imported and exported food products. They promote transparency, reduce trade barriers, and enhance consumer confidence in imported goods.5. Industry Accountability: Food standards impose responsibilities on food businesses to comply with regulatory requirements and adhere to best practices. They encourage industry accountability and ensure that food producers, processors, and distributors adopt appropriate measures to maintain food safety and quality.6. Traceability and Recall Systems: Food standards often include provisions for traceability and recall systems, which enable quick identification, removal, and tracking of unsafe or non-compliant food products from the market. This helps prevent widespread outbreaks of foodborne illnesses and enhances the overall safety of the food system. By implementing and enforcing food standards, governments, regulatory bodies, and industry organizations play a vital role in safeguarding public health, promoting fair trade, and maintaining the integrity of the food supply chain. Continuous monitoring, updating, and harmonization of food standards across countries are crucial to adapt to emerging risks, technological advancements, and changing consumer demands, ensuring a safer and more sustainable global food system.